Crowe J H, Spargo B J, Crowe L M
Proc Natl Acad Sci U S A. 1987 Mar;84(6):1537-40. doi: 10.1073/pnas.84.6.1537.
Certain sugars, particularly trehalose, dramatically alter physical properties of dry phospholipids in ways that mimic the presence of water. As a result, these sugars are capable of preserving the integrity of dry liposomes and membranes. Since these effects could conceivably be due to the presence of small amounts of water in the dry preparations of sugar and lipid, we have done careful measurements of the residual water contents in the dry samples and report the results here. Lyophilized liposomes composed of palmitoyloleoylphosphatidylcholine and phosphatidylserine (9:1) contain at most 0.2 mol of H2O per mol of lipid. When the trehalose concentration in the dry mixtures is increased, there is no increase in the apparent water content of the samples over a wide range of sugar concentrations. Over the same range of trehalose contents the maximal effect of trehalose on physical properties of the lipids and on stabilization of liposomes is achieved. We conclude that the stabilization does not require retention of residual amounts of water in the dry trehalose-phospholipid preparations. Similar studies with other sugars show a relationship between the amount of sugar interacting with the lipid and the ability of the same sugar to stabilize dry liposomes.
某些糖类，尤其是海藻糖，能以模拟水存在的方式显著改变干燥磷脂的物理性质。因此，这些糖类能够保持干燥脂质体和膜的完整性。鉴于这些效应可能是由于糖类和脂质干燥制剂中存在少量水所致，我们对干燥样品中的残余水分含量进行了仔细测量，并在此报告结果。由棕榈酰油酰磷脂酰胆碱和磷脂酰丝氨酸（9:1）组成的冻干脂质体，每摩尔脂质最多含有0.2摩尔H₂O。当干燥混合物中海藻糖浓度增加时，在很宽的糖浓度范围内，样品的表观含水量并未增加。在相同的海藻糖含量范围内，海藻糖对脂质物理性质和脂质体稳定性的最大作用得以实现。我们得出结论，在干燥的海藻糖 - 磷脂制剂中，稳定化作用并不需要保留残余量的水。对其他糖类的类似研究表明，与脂质相互作用的糖量与同一糖类稳定干燥脂质体的能力之间存在关联。
