Peng Chi-Chung, Lin I-Ping, Lin Ching-Kuan, Tzen Jason T C
Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan.
Biotechnol Prog. 2003 Sep-Oct;19(5):1623-6. doi: 10.1021/bp034129z.
Oil bodies of sesame seeds comprise a triacylglycerol matrix, which is surrounded by a monolayer of phospholipids embedded with unique proteins, mainly structural proteins termed oleosins. Artificial oil bodies were successfully reconstituted with various compositions of triacylglycerols, phospholipids, and oil-body proteins. The sizes of reconstituted oil bodies displayed a normal distribution with an average size proportional to the ratio of triacylglycerols to oil-body proteins. Both thermostability and structural stability of reconstituted oil bodies decreased as their sizes increased, and vice versa. Proteinase K digestion indicated that oleosins anchored both native and reconstituted oil bodies via their central hydrophobic domains. The stability of reconstituted oil bodies, as well as the purified ones from sesame seeds, could be substantially enhanced after their surface proteins were cross-linked by glutaraldehyde or genipin.
芝麻籽的油体由三酰甘油基质组成，其被嵌入独特蛋白质（主要是称为油质蛋白的结构蛋白）的单层磷脂所包围。利用各种组成的三酰甘油、磷脂和油体蛋白成功地重构了人工油体。重构油体的大小呈正态分布，平均大小与三酰甘油与油体蛋白的比例成正比。重构油体的热稳定性和结构稳定性均随着其尺寸的增加而降低，反之亦然。蛋白酶K消化表明，油质蛋白通过其中心疏水结构域锚定天然和重构油体。在用戊二醛或京尼平交联其表面蛋白后，重构油体以及从芝麻籽中纯化得到的油体的稳定性可得到显著提高。
