氨基酸进入脂质体的通透性。

Permeability of amino acids into liposomes.

Naoi M, Naoi M, Shimizu T, Malviya A N, Yagi K

Biochim Biophys Acta. 1977 Dec 1;471(2):305-10. doi: 10.1016/0005-2736(77)90258-9.

Abstract

A simple and rapid assay for the measurement of permeability of amino acids into liposome membrane was carried out by using the liposomes trapping D-amino acid oxidase (D-amino acid: O2 oxidoreductase (deaminating), EC 1.4.3.3) inside the membrane. 2. Permeability of amino acids into liposomes depended on the lipid composition of the membrane. Permeability of amino acids into phosphatidylcholine-cholesterol liposomes depended critically on temperature. 3. Permeability also depended on the structure of amino acids. The order of permeability was norvaline greater than isoleucine greater than leucine greater than phenylalanine greater than tryptophan greater than methionine greater than tyrosine, valine greater than threonine greater than serine greater than alanine greater than glycine.

摘要

通过使用在膜内包裹D - 氨基酸氧化酶（D - 氨基酸：O₂氧化还原酶（脱氨基），EC 1.4.3.3）的脂质体，进行了一种简单快速的测定氨基酸进入脂质体膜渗透率的方法。2. 氨基酸进入脂质体的渗透率取决于膜的脂质组成。氨基酸进入磷脂酰胆碱 - 胆固醇脂质体的渗透率关键取决于温度。3. 渗透率还取决于氨基酸的结构。渗透率顺序为正缬氨酸大于异亮氨酸大于亮氨酸大于苯丙氨酸大于色氨酸大于甲硫氨酸大于酪氨酸，缬氨酸大于苏氨酸大于丝氨酸大于丙氨酸大于甘氨酸。