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首页> 外文期刊>Chemistry and Physics of Lipids >Structural polymorphism of hydrated monoacylated maltose glycolipids
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Structural polymorphism of hydrated monoacylated maltose glycolipids

机译：水合单酰化麦芽糖糖脂的结构多态性

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摘要

The physico-chemical properties of three fully hydrated monoacyl maltoside glycolipids were investigated with Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and small-angle X-ray scattering (SAXS). The different synthesized maltoside glycoconjugates vary in the length and saturation of the fatty acid moiety, whereas the constant head group region contains a beta-linked maltose with a OC2-NH spacer. The compounds with saturated acyl chains showed a complex pattern of temperature-dependent behaviour, regarding the adopted three-dimensional aggregate structure of the molecules and the main phase transition from the gel to liquid crystalline phase of the acyl chains. A substitution of the saturated acyl chain with an unsaturated acyl chain led to a complete change of the structural preferences, from a high ordered stacking of the bilayers to an unilamellar arrangement of completely disordered and fluid membranes. The presence of the NH group in the spacer, compared to the compounds lacking the NH group allows the formation of a hydrogen bonding network, which influences the observed phase properties. The results of these studies of the hydrated monoacylated maltose glycolipids are discussed in relation to the thermotropic phase properties of the pure compounds in the absence of water. (C) 2008 Elsevier Ireland Ltd. All rights reserved.
机译：通过傅立叶变换红外光谱（FTIR），差示扫描量热法（DSC）和小角X射线散射（SAXS）研究了三种完全水合的单酰基麦芽糖苷麦芽糖苷的理化性质。不同的合成麦芽糖苷糖缀合物的脂肪酸部分的长度和饱和度不同，而恒定的头部基团区域包含具有OC2-NH间隔基的β-连接的麦芽糖。考虑到所采用的分子的三维聚集结构以及酰基链的从凝胶相到液晶相的主相转变，具有饱和酰基链的化合物表现出复杂的温度依赖性行为模式。饱和酰基链被不饱和酰基链取代导致结构偏好的完全改变，从双层的高度有序堆叠到完全无序和流体膜的单层排列。与缺少NH基团的化合物相比，间隔基中NH基团的存在允许形成氢键网络，这会影响所观察到的相性质。讨论了水合单酰化麦芽糖糖脂的这些研究结果，与不存在水的情况下纯化合物的热致相性质有关。 （C）2008 Elsevier Ireland Ltd.保留所有权利。

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