Division of Chemical Engineering, Grad. Sch. of Engineering Science, Osaka University, 1-3 Machikaneyama-cho, Toyonaka, Osaka 560-8531, Japan.
Division of Chemical Engineering, Grad. Sch. of Engineering Science, Osaka University, 1-3 Machikaneyama-cho, Toyonaka, Osaka 560-8531, Japan.
Colloids Surf B Biointerfaces. 2014 Apr 1;116:343-50. doi: 10.1016/j.colsurfb.2013.07.028. Epub 2013 Jul 25.
Proteins could affect the headgroup mobility of phospholipid within liposome membranes through the protein-liposome interaction. The variation of headgroup mobility of phospholipid was then investigated by using the dielectric dispersion analysis. The eight proteins (Mw = 4.2-28.7 kDa) were used to investigate the protein-liposome interaction. It has been revealed that the strength of the protein-liposome interaction at 25 °C was linearly correlated with the stability of intramolecular hydrogen bondings of proteins, better than with their hydrophobicity and the surface charge density. Overall, liposomes composed of binary lipid system, appeared to strongly interact with proteins, in contrast to liposomes composed of single, ternary, and quaternary lipid systems. This is probably because liposomes composed of binary lipid system favored to form the microscopic environment where proteins could interact. The present result suggested the heterogeneous phase state of lipid membranes was one of dominant factors for the interaction between proteins and lipid membranes.
蛋白质可以通过与脂质体的相互作用影响脂质体膜中磷脂的头部基团的流动性。通过介电色散分析研究了磷脂头部基团流动性的变化。使用八种蛋白质(Mw = 4.2-28.7 kDa)来研究蛋白质-脂质体相互作用。结果表明,25°C 时蛋白质-脂质体相互作用的强度与蛋白质分子内氢键的稳定性呈线性相关,优于其疏水性和表面电荷密度。总体而言,由二元脂质体系组成的脂质体与蛋白质强烈相互作用,而由单一、三元和四元脂质体系组成的脂质体则不然。这可能是因为由二元脂质体系组成的脂质体有利于形成蛋白质可以相互作用的微观环境。本结果表明脂质膜的非均相相态是蛋白质与脂质膜相互作用的主要因素之一。