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髓鞘碱性蛋白对中性和阴离子糖鞘脂及其与二棕榈酰磷脂酰胆碱混合物的水分散体热致行为的影响。

Effect of myelin basic protein on the thermotropic behavior of aqueous dispersions of neutral and anionic glycosphingolipids and their mixtures with dipalmitoylphosphatidylcholine.

作者信息

Maggio B, Sturtevant J M, Yu R K

出版信息

J Biol Chem. 1987 Feb 25;262(6):2652-9.

PMID:2434489
Abstract

The thermotropic behavior of the natural glycosphingolipids galactosylceramide, asialo-Gal beta 1-3GalNAc beta 1-4Gal(3-2 alpha NeuAc)beta 1-4Glc beta 1-Cer (GM1), sulfatide, GM1, NeuAc alpha 2-3Gal beta 1-3GalNAc beta 1-4Gal(3-2 alpha NeuAc)beta 1-4Glc beta 1-1Cer (GD1a), and NeuAc alpha 2-3Gal beta 1-3GalNAc beta 1-4Gal(3-2 alpha NeuAc8-2 alpha NeuAc)beta 1-4Glc beta 1-1 Cer (GT1b), and their mixtures with dipalmitoylphosphatidylcholine (DPPC) in the presence of myelin basic protein (MBP) was studied by high sensitivity differential scanning calorimetry. The transition temperature of DPPC, galactosylceramide, and asialo-GM1 is affected little by MBP while their transition enthalpy is decreased in proportion to the amount of protein in the mixture. The thermotropic behavior of anionic glycosphingolipids is considerably perturbed by MBP. The transition temperature of gangliosides increases in the presence of MBP, whereas that of sulfatide decreases. The enthalpy of the transition of anionic glycosphingolipids increases markedly in the presence of MBP. The excess heat capacity function of these systems can be resolved into two independent phase transitions. Phase separation of enriched lipid/protein domains occurs in a magnitude that depends on the amount of MBP; the rest of the lipid phase exhibits some altered thermodynamic properties. In mixtures of glycosphingolipids with DPPC, phase separation is also present but no phase transition with the characteristic of pure DPPC is found. MBP is changing the properties of the lipid mixture as a whole and does not interact exclusively with the glycosphingolipids. The proportion of MBP required to produce the maximal changes is greater the greater the complexity of the glycosphingolipids polar head group. Relatively small variations of the amount of MBP induce large shifts in the proportion of the different phases present.

摘要

采用高灵敏度差示扫描量热法研究了天然糖鞘脂半乳糖神经酰胺、脱唾液酸 - Galβ1 - 3GalNAcβ1 - 4Gal(3 - 2αNeuAc)β1 - 4Glcβ1 - Cer(GM1)、硫苷脂、GM1、NeuAcα2 - 3Galβ1 - 3GalNAcβ1 - 4Gal(3 - 2αNeuAc)β1 - 4Glcβ1 - 1Cer(GD1a)和NeuAcα2 - 3Galβ1 - 3GalNAcβ1 - 4Gal(3 - 2αNeuAc8 - 2αNeuAc)β1 - 4Glcβ1 - 1Cer(GT1b)及其与二棕榈酰磷脂酰胆碱(DPPC)在髓鞘碱性蛋白(MBP)存在下的混合物的热致行为。髓鞘碱性蛋白对DPPC、半乳糖神经酰胺和脱唾液酸 - GM1的转变温度影响较小,而它们的转变焓与混合物中蛋白质的量成比例降低。髓鞘碱性蛋白会显著扰乱阴离子糖鞘脂的热致行为。在髓鞘碱性蛋白存在下,神经节苷脂的转变温度升高,而硫苷脂的转变温度降低。在髓鞘碱性蛋白存在下,阴离子糖鞘脂转变的焓显著增加。这些体系的过量热容函数可分解为两个独立的相变。富含脂质/蛋白质结构域的相分离程度取决于髓鞘碱性蛋白的量;其余脂质相表现出一些改变的热力学性质。在糖鞘脂与DPPC的混合物中也存在相分离,但未发现具有纯DPPC特征的相变。髓鞘碱性蛋白正在改变整个脂质混合物的性质,并且并非仅与糖鞘脂相互作用。糖鞘脂极性头部基团的复杂性越高,产生最大变化所需的髓鞘碱性蛋白比例就越大。髓鞘碱性蛋白量的相对小变化会导致不同相比例的大幅变化。

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