物理化学学报 >> 1999, Vol. 15 >> Issue (06): 545-549.doi: 10.3866/PKU.WHXB19990612

研究简报 上一篇    下一篇

糖类对水合DHPE相变的影响

王邦宁, 韩布兴, 谈夫   

  1. 中国科学院化学研究所，北京 100080
  • 收稿日期:1998-07-22 修回日期:1998-09-01 发布日期:1999-06-15
  • 通讯作者: 王邦宁

Effects of Sugars on the Hydrated DHPE Phsae Transitions

Wang Bang-Ning, Han Bu-Xing, Tan Fu   

  1. Institute of Chemistry,Chinese Academy of Sciences,Beijing 100080
  • Received:1998-07-22 Revised:1998-09-01 Published:1999-06-15
  • Contact: Wang Bang-Ning

PDF

3061

赞

关键词: 双十七烷酰磷脂酰乙醇胺, 相变, 葡萄糖, 蔗糖, 差示扫描量热法

Abstract:

The effects of glucose and sucrose on the hydrated DHPE phase transitions have been studied by using differential scanning calorimetry. The experimental results demonstrated that the Lβ→Lα Phase transition temperature increased linearly with increasing the concentration c of sugars. With glucose, there is a relationship T=344. 37 +0.916 c(correlation coefficient r=0. 994; with sucrose, T=344.39+1.841c(r=0.9996). The ability of sucrose to decrease the Lα→HⅡ phase transition temperature was far stronger than that of glucose. In general, both glucose and sucrose could increase the cooperativity of Phase transition of hydrated DHPE, in addition to influence the phase transition enthalpies of hydrated DHPE. For the system of hydrated DHPE, both glucose and sucrose are kosmotropes, and they exert Hofmeister effect to influence the Phase transitions of hydrated DHPE. In comparison with glucose, sucrose should be quite a hopeful cryoprotectant in preservation of phospholipid bilayers structure.

Key words: Diheptadecanoyl phosphatidylethanolamine, Phase transition, Glucose, Sucrose, Differential scanning calorimetry