Kekulawala J Rajinda, Murphy Andrew, D'Souza Wilissa, Wai Chun, Chin-Dusting Jaye, Kingwell Bronwyn, Sviridov Dmitri, Mukhamedova Nigora
Baker Heart Research Institute, Melbourne, VIC 8008, Australia.
Anal Biochem. 2008 Aug 15;379(2):213-5. doi: 10.1016/j.ab.2008.05.002. Epub 2008 May 7.
Structural and functional properties of high-density lipoprotein (HDL) after short-term freezing in the presence or absence of 10% sucrose were compared with HDL stored at 4 degrees C. Freezing did not affect the size of HDL particles or their antiinflammatory and antioxidant properties. Freezing slightly impaired the ability of HDL to support cholesterol efflux from human macrophages, but this property was preserved when HDL was frozen in the presence of sucrose. Freezing also resulted in approximately 10% loss of HDL in the samples. We conclude that freezing HDL in the presence of 10% sucrose preserves its structural and functional properties.
将存在或不存在10%蔗糖的高密度脂蛋白（HDL）短期冷冻后的结构和功能特性与在4℃储存的HDL进行了比较。冷冻不影响HDL颗粒的大小或其抗炎和抗氧化特性。冷冻略微损害了HDL支持胆固醇从人类巨噬细胞流出的能力，但当HDL在蔗糖存在下冷冻时，该特性得以保留。冷冻还导致样品中约10%的HDL损失。我们得出结论，在10%蔗糖存在下冷冻HDL可保留其结构和功能特性。
