Thermodynamics of phospholipid-sucrose interactions.
Thermodynamics of phospholipid-sucrose interactions.
复制标题
磷脂-蔗糖相互作用的热力学。
DOI：
10.1016/s0006-3495(84)84038-2
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发表时间：
1984
影响因子：
3.4
通讯作者：
Sturtevant,JM
中科院分区：
文献类型：
--
作者：
Chowdhry,BZ;Lipka,G;Sturtevant,JM
采用高灵敏度差示扫描量热法研究了0 ~ 1.0 M蔗糖对1，2-二棕榈酰-3-sn-磷脂酰胆碱（1，2-DPPC）相变性质的影响。增加蔗糖的浓度引起最大过量表观比热（Cmax）的温度（Tm）和Δ T1/2的小的但实验上显著的增加（1/2 Cmax时的过渡宽度），Cmax降低，和一个小的下降（与0 M蔗糖相比，在1.0 M蔗糖下约为8-10%）的凝胶-液晶转变的量热焓（Δ Hcal）。的量热参数的预转变的1，2-DPPC没有显着影响蔗糖在检查的浓度范围内，除了有一个1.0 ℃的温度（Tp）的最大过剩的表观比热在1.0 M蔗糖的存在下增加。结果进行了讨论的可能的分子机制，可能已经引起了观察到的变化，并与C。-H. Chen等人（1981，Biophys. J.，36：359-367）。
The effect of 0–1.0 M sucrose on the phase-transition properties of 1,2-dipalmitoyl-3-sn-phosphatidylcholine (1,2-DPPC) was examined by high-sensitivity differential scanning calorimetry at a scan rate of 0.1 K min-1. Increasing the concentration of sucrose caused a small, but experimentally significant, increase in the temperature (Tm) of maximal excess apparent specific heat (Cmax) and in delta T 1/2 (the transition width at 1/2 Cmax), a reduction in Cmax, and a small decrease (approximately 8–10% at 1.0 M sucrose compared with 0 M sucrose) in the calorimetric enthalpy (delta Hcal) of the gel-to-liquid crystalline transition. The calorimetric parameters of the pretransition of 1,2-DPPC were not significantly affected by sucrose in the concentration range examined, except there was a 1.0 degree C increase in the temperature (Tp) of maximal excess apparent specific heat in the presence of 1.0 M sucrose. The results are discussed in terms of the possible molecular mechanisms that could have caused the observed changes and are contrasted with the results obtained by C. -H. Chen et al. (1981, Biophys. J., 36:359–367).