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首页> 外文期刊>Biochemistry >Differential scanning calorimetric studies of the interaction of cholesterol with distearoyl and dielaidoyl molecular species of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine.
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Differential scanning calorimetric studies of the interaction of cholesterol with distearoyl and dielaidoyl molecular species of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine.

机译：差示扫描量热法研究胆固醇与磷脂酰胆碱，磷脂酰乙醇胺和磷脂酰丝氨酸的二硬脂酰和二烯丙基分子之间的相互作用。

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摘要

We have carried out a comparative study of the effect of cholesterol on the thermotropic phase behavior of the distearoyl and dielaidoyl molecular species of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine using high-sensitivity differential scanning calorimetry. For both molecular species of phosphatidylcholine, cholesterol incorporation produces bimodal endotherms at lower and unimodal endotherms at higher sterol concentrations. In both cases, heating and cooling endotherms are identical, and high concentrations of cholesterol (50 mol %) completely abolish the gel to liquid-crystalline phase transition. For the distearoyl molecular species of phosphatidylserine and phosphatidylethanolamine, heating and cooling endotherms are not identical, and cholesterol exhibits a considerably reduced miscibility in the gel as compared to the liquid-crystalline phase, particularly in the latter case. Thus, in neither case does the addition of 50 mol % cholesterol completely abolish the cooperative hydrocarbon chain-melting phase transition. However, the dielaidoyl molecular species of phosphatidylserine and phosphatidylethanolamine exhibit much closer correspondence in the heating and cooling modes than do the distearoyl species, and 50 mol % cholesterol is sufficient to almost or completely abolish the gel to liquid-crystalline phase transition of dielaidoylphosphatidylethanolamine and dielaidoylphosphatidylserine. In general, there is an inverse correlation between the strength of intermolecular phospholipid-phospholipid interactions, as manifested by the relative gel to liquid-crystalline phase transition temperatures of the pure phospholipids, and the miscibility of cholesterol in bilayers, particularly gel-state bilayers, formed from these phospholipids. These results indicate that the nature of cholesterol-phospholipid interactions, and thus the miscibility of cholesterol in the bilayer, depends on both the structure of the phospholipid polar headgroup and the hydrocarbon chains, as well as on the temperature and phase state of the phospholipid bilayer.
机译：我们已经使用高灵敏度差示扫描量热法对胆固醇对磷脂酰胆碱，磷脂酰乙醇胺和磷脂酰丝氨酸的二硬脂酰基和二烯丙基酰基分子种类的热致变相行为的影响进行了比较研究。对于磷脂酰胆碱的两个分子种类，胆固醇的掺入在较低固醇浓度下产生双峰吸热，在较高固醇浓度下产生单峰吸热。在这两种情况下，加热和冷却吸热是相同的，并且高浓度的胆固醇（50摩尔％）完全消除了凝胶向液晶的相变。对于磷脂酰丝氨酸和磷脂酰乙醇胺的二硬脂酰分子种类，加热和冷却吸热是不相同的，并且与液晶相相比，胆固醇在凝胶中的混溶性大大降低，特别是在后一种情况下。因此，在任何情况下，添加50mol％胆固醇都不会完全消除协同烃链熔融相变。然而，磷脂酰丝氨酸和磷脂酰乙醇胺的二烯丙基分子种类在加热和冷却模式下显示出比二硬脂酰物质更紧密的对应关系，并且50mol％的胆固醇足以几乎或完全消除二烯丙基酰磷脂酰乙醇胺和二烯丙基酰磷脂酰丝氨酸的凝胶至液晶相变。 。通常，分子间磷脂-磷脂相互作用的强度（由纯磷脂的凝胶相对于液晶的相变温度所证实）与胆固醇在双层（尤其是凝胶状态的双层）中的可混溶性之间呈反比关系，由这些磷脂形成。这些结果表明胆固醇-磷脂相互作用的性质以及双层中胆固醇的混溶性取决于磷脂极性头基和烃链的结构，以及磷脂双层的温度和相态。

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