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心磷脂浓度和酰基链组成对线粒体内膜分子组织和功能的作用。

The role of cardiolipin concentration and acyl chain composition on mitochondrial inner membrane molecular organization and function.

机构信息

Department of Nutrition, Gillings School of Global Public Health and School of Medicine, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA.

Diabetes & Metabolism Research Center, University of Utah, Salt Lake City, UT 84112, USA; Department of Nutrition & Integrative Physiology, University of Utah, Salt Lake City, UT 84112, USA; Department of Physical Therapy & Athletic Training, University of Utah, Salt Lake City, UT 84112, USA.

出版信息

Biochim Biophys Acta Mol Cell Biol Lipids. 2019 Jul;1864(7):1039-1052. doi: 10.1016/j.bbalip.2019.03.012. Epub 2019 Apr 2.

Abstract

Cardiolipin (CL) is a key phospholipid of the mitochondria. A loss of CL content and remodeling of CL's acyl chains is observed in several pathologies. Strong shifts in CL concentration and acyl chain composition would presumably disrupt mitochondrial inner membrane biophysical organization. However, it remains unclear in the literature as to which is the key regulator of mitochondrial membrane biophysical properties. We review the literature to discriminate the effects of CL concentration and acyl chain composition on mitochondrial membrane organization. A widely applicable theme emerges across several pathologies, including cardiovascular diseases, diabetes, Barth syndrome, and neurodegenerative ailments. The loss of CL, often accompanied by increased levels of lyso-CLs, impairs mitochondrial inner membrane organization. Modest remodeling of CL acyl chains is not a major driver of impairments and only in cases of extreme remodeling is there an influence on membrane properties.

摘要

心磷脂(CL)是线粒体的关键磷脂。在几种病理情况下,观察到 CL 含量的丧失和 CL 酰基链的重塑。CL 浓度和酰基链组成的剧烈变化可能会破坏线粒体内膜的生物物理组织。然而,在文献中,尚不清楚哪种是调节线粒体膜生物物理特性的关键调节剂。我们回顾了文献,以区分 CL 浓度和酰基链组成对线粒体膜组织的影响。这一主题在几种病理情况下都得到了广泛的应用,包括心血管疾病、糖尿病、Barth 综合征和神经退行性疾病。CL 的丧失,通常伴随着溶血 CL 水平的升高,会损害线粒体内膜的组织。CL 酰基链的适度重塑不是损害的主要驱动因素,只有在极端重塑的情况下,才会对膜性质产生影响。

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