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由包封的肌动蛋白聚合和肌动蛋白束的自发形成引起的脂质体形态变化。

Morphological changes in liposomes caused by polymerization of encapsulated actin and spontaneous formation of actin bundles.

作者信息

Miyata H, Hotani H

机构信息

Department of Physics, Faculty of Science and Technology, Keio University, Yokohama, Japan.

出版信息

Proc Natl Acad Sci U S A. 1992 Dec 1;89(23):11547-51. doi: 10.1073/pnas.89.23.11547.

Abstract

Spherical giant liposomes that had encapsulated skeletal-muscle G-actin were made by swelling a dried lipid mixture of dimyristoyl phosphatidylcholine/cardiolipin, 1:1 (wt/wt), in a solution of G-actin/CaCl2 at 0 degree C. Polymerization of the encapsulated G-actin into actin filaments was achieved by raising the temperature to 30 degrees C. We observed the subsequent shape changes of the liposomes by dark-field and differential interference-contrast light microscopy. After approximately 40 min, which was required for completion of actin polymerization, two shapes of liposome were evident: dumbbell and disk. Elongation of the dumbbell-shaped liposomes was concomitant with actin polymerization. Polarization microscopy showed that actin filaments formed thick bundles in the liposomes and that these filaments lay contiguous to the periphery of the liposome. Localization of actin filaments in the liposomes was confirmed by observation of rhodamine phalloidin-conjugated actin filaments by fluorescence microscopy. Both dumbbell- and disk-shaped liposomes were rigid and kept their shapes as far as actin filaments were stabilized. In contrast, liposomes containing bovine serum albumin were fragile, and their shapes continually fluctuated from Brownian motion, indicating that the actin bundles served as mechanical support for the liposome shapes.

摘要

通过在0℃的G-肌动蛋白/CaCl₂溶液中溶胀1:1(重量/重量)的二肉豆蔻酰磷脂酰胆碱/心磷脂干燥脂质混合物,制备了包裹有骨骼肌G-肌动蛋白的球形大脂质体。通过将温度升至30℃,使包裹的G-肌动蛋白聚合成肌动蛋白丝。我们通过暗场和微分干涉相差光学显微镜观察脂质体随后的形状变化。在肌动蛋白聚合完成所需的大约40分钟后,两种形状的脂质体很明显:哑铃形和盘形。哑铃形脂质体的伸长与肌动蛋白聚合同时发生。偏振显微镜显示肌动蛋白丝在脂质体内形成粗束,并且这些丝与脂质体的周边相邻。通过荧光显微镜观察罗丹明鬼笔环肽偶联的肌动蛋白丝,证实了肌动蛋白丝在脂质体内的定位。只要肌动蛋白丝稳定,哑铃形和盘形脂质体都是刚性的,并保持其形状。相比之下,含有牛血清白蛋白的脂质体很脆弱,其形状因布朗运动而不断波动,这表明肌动蛋白束为脂质体形状提供了机械支撑。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/790a/50589/54de7f3b0e23/pnas01097-0451-a.jpg

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