糖类对水合DHPE相变的影响  

Effects of Sugars on the Hydrated DHPE Phase Transitions

作　　者：王邦宁[1] 韩布兴[1] 谈夫[1] 

机构地区：[1]中国科学院化学研究所,北京100080

出　　处：《物理化学学报》1999年第6期545-549,共5页Acta Physico-Chimica Sinica

基　　金：国家自然科学基金

摘　　要：The effects of glucose and sucrose on the hydratd DHPE phase transitions have been studied by using differential scanning calorimetry. The experimental results demonstrated that the Lβ→Lα Phase transihon temperature increased lineary 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 transihon temperatue was far stronger than that of glucose. In general, both glucose and sucrose could increase the cooperativity of Phase transition of hydraed DHPE, in addihon to influence the phase transihon enthalpies of hydraed DHPE. For the system of hydrated DHPE,both glucose and sucrose are kosmotropes, and they exert Hofmeister effect to influence the Phase transitions of hydraed DHPE. In comparison with glucose, sucrose should be quite a hopeful cryoprotectant in Preservation of phospholipid bilayers structure.The effects of glucose and sucrose on the hydratd DHPE phase transitions have been studied by using differential scanning calorimetry. The experimental results demonstrated that the Lβ→Lα Phase transihon temperature increased lineary 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 transihon temperatue was far stronger than that of glucose. In general, both glucose and sucrose could increase the cooperativity of Phase transition of hydraed DHPE, in addihon to influence the phase transihon enthalpies of hydraed DHPE. For the system of hydrated DHPE,both glucose and sucrose are kosmotropes, and they exert Hofmeister effect to influence the Phase transitions of hydraed DHPE. In comparison with glucose, sucrose should be quite a hopeful cryoprotectant in Preservation of phospholipid bilayers structure.

关 键 词：水合DHPE 相变 葡萄糖 蔗糖 磷脂膜 糖 DHPE 

分 类 号：Q545.04[生物学—生物化学] Q530.4