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通过脂质体包封实现酶的稳定化。

Stabilization of enzymes through encapsulation in liposomes.

作者信息

Yoshimoto Makoto

机构信息

Department of Applied Molecular Bioscience, Yamaguchi University, Ube, Japan.

出版信息

Methods Mol Biol. 2011;679:9-18. doi: 10.1007/978-1-60761-895-9_2.

Abstract

Phospholipid vesicle (liposome) offers an aqueous compartment surrounded by lipid bilayer membranes. Various enzyme molecules were reported to be encapsulated in liposomes. The liposomal enzyme shows peculiar catalytic activity and selectivity to the substrate in the bulk liquid, which are predominantly derived from the substrate permeation resistance through the membrane. We reported that the quaternary structure of bovine liver catalase and alcohol dehydrogenase was stabilized in liposomes through their interaction with lipid membranes. The method and condition for preparing the enzyme-containing liposomes with well-defined size, lipid composition, and enzyme content are of particular importance, because these properties dominate the catalytic performance and stability of the liposomal enzymes.

摘要

磷脂囊泡(脂质体)提供了一个被脂质双分子层膜包围的水相区室。据报道,各种酶分子被包裹在脂质体中。脂质体酶对本体液体中的底物表现出独特的催化活性和选择性,这主要源于底物透过膜的渗透阻力。我们报道过,牛肝过氧化氢酶和乙醇脱氢酶的四级结构通过它们与脂质膜的相互作用在脂质体中得以稳定。制备具有明确大小、脂质组成和酶含量的含酶脂质体的方法和条件尤为重要,因为这些性质决定了脂质体酶的催化性能和稳定性。

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