Sokolova A E, Shchagina L V, Malev V V
Tsitologiia. 1976;18(6):744-6.
It has been established that water--lecithin liposomes in the heptane phase are formed in the course of equilibration of lecithin solution in heptane with water phase containing Na, K-picrate. The salts penetrate both the water nucleus of liposomes and their lecithin shell. The addition of valinomycin to this system does not change the water content in liposomes, but considerably increases the salt absorbed by the lipid shell of liposomes. A characteristic S-shape curve showing the relation between picrate extraction and the valinomycin concentration might be explained as an indication of a cooperative change of the structure of lecithin shell. This phase transition is induced by one valinomycin molecule per 10(3)--10(4) lecithin molecules.
已经确定，在庚烷相中，水-卵磷脂脂质体是在含有苦味酸钠、钾的水相与庚烷中的卵磷脂溶液平衡过程中形成的。这些盐既能穿透脂质体的水核，也能穿透其卵磷脂外壳。向该体系中添加缬氨霉素不会改变脂质体中的含水量，但会显著增加脂质体脂质外壳吸收的盐量。一条显示苦味酸盐萃取与缬氨霉素浓度之间关系的特征性S形曲线，可能被解释为卵磷脂外壳结构协同变化的一个指标。这种相变是由每10(3)-10(4)个卵磷脂分子中有一个缬氨霉素分子诱导的。
