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蛋白质-脂质相互作用对烃链有序-无序构象转变的影响。

The influence of protein-lipid interactions on the order-disorder conformational transitions of the hydrocarbon chain.

作者信息

Mateu L, Caron F, Luzzati V, Billecocq A

出版信息

Biochim Biophys Acta. 1978 Mar 21;508(1):109-21. doi: 10.1016/0005-2736(78)90192-x.

DOI:10.1016/0005-2736(78)90192-x
PMID:204347
Abstract

The phases of simple systems involving one type of protein (lysozyme or cytochrome c) and one type of lipid (phosphatidic acid) have been characterized by X-ray crystallography, chemical analysis and spin-labeling technique as a function of temperature. They are of the lamellar type with alternative protein monolayers and lipid bilayers. According to the pH, two types of lamellar phases are obtained, one where the lipid-protein interactions are mainly hydrophobic, the other where they are electrostatic. In both cases, a phase transition occurs as temperature is lowered, between a high temperature phase, where all the lipids are in the liquid-like state, and another phase where some lipid chains are rigid. In the case of the phases with electrostatic interaction, it is shown that the onset of the order-disorder transition is shifted towards low temperature as compared with the homologous lipid-water phase and that the protein content of the phase decreases as the ratio of the liquid to rigid hydrocarbon chains decreases. This leads us to suggest that in the systems studied in this work the proteins interact only with lipid in the liquid-like state. In the case of the phases with hydrophobic interaction, it is shown that the extent of hydrophobic interaction between protein and lipid increases as the unsaturation of the hydrocarbon chains increases. The onset of the order-disorder transition shows a greater shift towards low temperature than the one observed in the case of the phase with electrostatic interaction.

摘要

涉及一种蛋白质(溶菌酶或细胞色素c)和一种脂质(磷脂酸)的简单系统的相,已通过X射线晶体学、化学分析和自旋标记技术,作为温度的函数进行了表征。它们属于层状类型,具有交替的蛋白质单层和脂质双层。根据pH值,可得到两种类型的层状相,一种是脂质 - 蛋白质相互作用主要为疏水作用的相,另一种是它们为静电作用的相。在这两种情况下,随着温度降低都会发生相变,即在高温相中所有脂质都处于类液态,与另一个一些脂质链呈刚性的相之间的相变。在具有静电相互作用的相的情况下,结果表明,与同源的脂质 - 水相相比,有序 - 无序转变的起始温度向低温偏移,并且随着液态烃链与刚性烃链的比例降低,该相的蛋白质含量也降低。这使我们认为,在这项工作所研究的系统中,蛋白质仅与类液态的脂质相互作用。在具有疏水相互作用的相的情况下,结果表明,随着烃链不饱和度的增加,蛋白质与脂质之间的疏水相互作用程度增加。有序 - 无序转变的起始温度向低温的偏移比在具有静电相互作用的相的情况下观察到的更大。

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