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脂质组成会影响人低密度脂蛋白在玻璃态冰中的形态。

Lipid composition influences the shape of human low density lipoprotein in vitreous ice.

作者信息

Coronado-Gray Andrea, van Antwerpen Rik

机构信息

Department of Biochemistry, Medical College of Virginia Campus, Virginia Commonwealth University, Richmond, Virginia 23298, USA.

出版信息

Lipids. 2005 May;40(5):495-500. doi: 10.1007/s11745-005-1409-x.

Abstract

Earlier cryo-electron microscopic studies have indicated that the normal low density lipoprotein (N-LDL) has a discoid shape when its core is in the liquid-crystalline state. In the present study, we investigated whether the shape of LDL depends on the physical state and/or the lipid composition of the lipoprotein core. Using a custom-built freezing device, we vitrified NLDL samples from either above or below the phase-transition temperature of the core (42 and 24 degrees C, respectively). Cryo-electron microscopy revealed no differences between these samples and indicated a discoid shape of the N-LDL particle. In contrast, TG-enriched LDL (T-LDL) did not have discoid features and appeared to be quasi-spherical in preparations that were vitrified from either 42 or 24 degrees C. These results suggest that the shape of NLDL is discoid, regardless of the physical state of its core, whereas T-LDL is more spherical. Aspects that may influence the shape of LDL are discussed.

摘要

早期的冷冻电子显微镜研究表明,正常低密度脂蛋白(N-LDL)在其核心处于液晶态时呈盘状。在本研究中,我们调查了LDL的形状是否取决于脂蛋白核心的物理状态和/或脂质组成。使用定制的冷冻装置,我们分别在核心的相变温度以上或以下(分别为42和24摄氏度)对N-LDL样品进行玻璃化处理。冷冻电子显微镜显示这些样品之间没有差异,并表明N-LDL颗粒呈盘状。相比之下,富含甘油三酯的LDL(T-LDL)没有盘状特征,在从42或24摄氏度进行玻璃化处理的制剂中似乎呈准球形。这些结果表明,无论其核心的物理状态如何,N-LDL的形状都是盘状的,而T-LDL则更呈球形。文中讨论了可能影响LDL形状的因素。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6aee/1249495/c9f388cc66a8/nihms2835f1.jpg

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