Influence of head-group interactions on the miscibility of synthetic, stereochemically pure glycolipids and phospholipids.
Influence of head-group interactions on the miscibility of synthetic, stereochemically pure glycolipids and phospholipids.
复制标题
头基相互作用对合成立体化学纯糖脂和磷脂混溶性的影响。
作者：
R. Koynova;H. Kuttenreich;B. Tenchov;H. Hinz
糖甘油脂1，2-二-O-十四烷基-3-O-β-D-半乳糖基-sn-甘油（14-Gal）和1，用高灵敏度差示扫描量热法记录2-二-O-十四烷基-3-O-β-D-葡萄糖基-sn-甘油（14-Glc）与磷脂L-二肉豆蔻酰磷脂酰胆碱（DMPC）和L-二肉豆蔻酰磷脂酰乙醇胺（DMPE）的反应，并用于测定糖脂的含量。磷脂在固体和液晶状态下的溶解性。由于糖脂和DMPE的亚稳态行为，固态糖脂/磷脂的溶解性强烈依赖于样品的温度前史。而DMPC和14-葡萄糖连续混合，其他三个二进制显示扩展区域的固-固相分离在平衡低温状态。DMPE/糖脂相图具有清晰的低共熔类型。连续的解决方案中形成的液晶和亚稳固相的混合物。使用布拉格-威廉姆斯近似的相图的形状的模拟显示出一定的偏差，从理想的混合在液晶连续的解决方案。由于糖脂和磷脂都含有相等链长的完全饱和脂肪酸，它们的混合特性主要由脂质极性部分之间的相互作用决定，假设酯或烷基链的任一键对混合参数的影响可以忽略不计。在14-Glc和14-Gal与磷脂的混合中清楚表达的差异最可能是由于由葡糖基和半乳糖基残基形成的不同氢键网络。
Phase diagrams of binary mixtures of the glycoglycerolipids 1,2-di-O-tetradecyl-3-O-beta-D-galactosyl-sn-glycerol (14-Gal) and 1,2-di-O-tetradecyl-3-O-beta-D-glucosyl-sn-glycerol (14-Glc) with the phospholipids L-dimyristoylphosphatidylcholine (DMPC) and L-dimyristoylphosphatidylethanolamine (DMPE) were recorded by high-sensitivity differential scanning calorimetry and used for determination of the glycolipid-phospholipid miscibility in solid and liquid-crystalline states. As a consequence of a metastable behavior of both glycolipids and DMPE, the solid-state glycolipid/phospholipid miscibility was strongly dependent on the temperature prehistory of the samples. While DMPC and 14-Glc mix continuously, the other three binaries display extended regions of solid-solid-phase separation in the equilibrium low-temperature states. The DMPE/glycolipid phase diagrams were of clearly expressed eutectic type. Continuous solutions were formed in the liquid-crystalline and in the metastable solid phases of the mixtures. Simulations of the shape of the phase diagrams using the Bragg-Williams approximation showed certain deviations from ideal mixing in the liquid-crystalline continuous solutions. Since both glycolipids and phospholipids contain fully saturated fatty acids of equal chain length, their mixing properties were predominantly determined by the interactions between the lipid polar moieties, assuming the influence of ester or either linkages of the alkyl chains on the mixing parameters to be negligible. The clearly expressed differences in the mixing of 14-Glc and 14-Gal with phospholipids are most probably due to different hydrogen-bond networks formed by the glucosyl and galactosyl residues.
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饱和磷脂酰胆碱的亚稳定性取决于酰基链的长度。
DOI：
10.1016/0005-2736(86)90086-6
发表时间：
1986
期刊：
Biochimica et biophysica acta
影响因子：
--
作者：
Finegold,L;Singer,MA
通讯作者：
Singer,MA
二肉豆蔻酰磷脂酰乙醇胺双层相行为的亚稳定性。
影响因子：
2.9
作者：
Wilkinson,DA;Nagle,JF
通讯作者：
Nagle,JF
醚磷脂酰胆碱：与酯磷脂酰胆碱和鞘磷脂的混溶性、囊泡融合以及与载脂蛋白 A-I 的关联的比较。
影响因子：
2.9
作者：
McKeone,BJ;Pownall,HJ;Massey,JB
通讯作者：
Massey,JB
影响因子：
2.9
作者：
Maggio,B;Ariga,T;Sturtevant,JM;Yu,RK
通讯作者：
Yu,RK