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人体角质层的热行为。高扫描速率下的差示扫描量热法研究。

Thermal behaviour of human stratum corneum. A differential scanning calorimetry study at high scanning rates.

作者信息

Silva C L, Nunes S C C, Eusébio M E S, Pais A A C C, Sousa J J S

机构信息

Faculdade de Farmácia, Universidade de Coimbra, Coimbra, Portugal.

出版信息

Skin Pharmacol Physiol. 2006;19(3):132-9. doi: 10.1159/000092593. Epub 2006 Apr 6.

Abstract

PURPOSE

To use high-speed differential scanning calorimetry (DSC) in the identification of transitions in human stratum corneum (SC). Several scanning rates (100 degrees C/min to 400 degrees C/min) are used.

RESULTS

Eight transitions from 0 to 120 degrees C are detected in a significant number of samples. Most of these transitions have already been identified in previous studies, but have been labeled considering essentially that only four are present. Results also indicate some degree of reversibility for transitions occurring at temperatures above 90 degrees C. Dehydrated SC samples displayed slightly more defined transition peaks and a less frequent presence of the transitions below 50 degrees C. In turn, the delipidised SC matrix showed two major endothermic signals, centered around 55 and 100 degrees C, in conjunction with other much less marked features.

CONCLUSIONS

The interpretation of DSC traces in terms of four main transition temperatures must be complemented having in mind the occurrence of other transitions, some of them at physiological temperatures. This work further suggests that transitions at temperatures above 90 degrees C may to a large degree be associated to lipids, while transition at approx. 55 degrees C is probably related to lipids covalently linked to proteins, as previously suggested.

摘要

目的

运用高速差示扫描量热法(DSC)鉴定人体角质层(SC)中的转变。使用了几种扫描速率(100℃/分钟至400℃/分钟)。

结果

在大量样本中检测到了从0至120℃的八个转变。这些转变中的大多数在先前的研究中已被鉴定出来,但之前的标注基本上认为只存在四个转变。结果还表明,在90℃以上发生的转变具有一定程度的可逆性。脱水的SC样本显示出略微更明确的转变峰,且50℃以下的转变出现频率更低。相反,脱脂的SC基质显示出两个主要的吸热信号,分别集中在55℃和100℃左右,还有其他不太明显的特征。

结论

关于DSC曲线的解释,在考虑四个主要转变温度时,必须兼顾其他转变的发生情况,其中一些转变发生在生理温度下。这项工作进一步表明,90℃以上的转变可能在很大程度上与脂质有关,而大约55℃的转变可能如先前所暗示的那样,与共价连接到蛋白质的脂质有关。

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