| 海藻糖对聚乙二醇融合脂质体的防护 |
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| 引用本文： | 曾科,林克椿.海藻糖对聚乙二醇融合脂质体的防护[J].北京大学学报(医学版),1991(4). |
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| 作者姓名： | 曾科 林克椿 |
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| 作者单位： | 北京医科大学生物物理学教研室,北京医科大学生物物理学教研室 |
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| 摘 要： | 在研究冻干脂质体以便长期保存?,人们发现糖类对脂质体有良好的保护作用。其中以海藻糖作用最为明显。Crowe在分析糖的这一保护机制时,认为糖能取代膜表面逐渐脱去的结合水,从而维持着膜表面原有的“水化”状态。我们通过对海藻糖抑制聚乙二醇诱导脂质体融合的研究,支持了上述观点。
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| 关 键 词： | 海藻糖 聚乙二醇 膜融合 脱水效应 |
STUDIES ON PROTECTION OF TREHALOSE ON MEMBRANE FUSION INDUCED BY POLYETHYLENE GLYCOL |
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| Zeng Ke.STUDIES ON PROTECTION OF TREHALOSE ON MEMBRANE FUSION INDUCED BY POLYETHYLENE GLYCOL[J].Journal of Peking University:Health Sciences,1991(4). |
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| Authors: | Zeng Ke |
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| Institution: | Zeng Ke Department of Biophysics |
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| Abstract: | We used fluorescence and freeze-fracture techniques to study the protective effects of trehaloseon membrane fusion induced by PEG. The results indicated that trehalose could protect liposomesfrom fusion during dehydration by acting as the "binding water" on the surface of liposomes, whichwere pulled off by PEG. |
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| Keywords: | Trehalose Polyethylene glycol Membrane fusion Dehydration |
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