Capitani S, Maraldi N M, Cocco L, Santi P, Manzoli F A
Mol Cell Biochem. 1978 Aug 16;20(3):159-66. doi: 10.1007/BF00243762.
Sphingomyelin, phosphatidylserine, bovine lecithin and phosphatidylethanolamine modify the thermal stabilization of H2B-DNA complexes, by inducing stabilization at 0.3 and 0.6 H2B : DNA weight ratios and destabilify the arrangement of nucleohistone is confirmed by ultrastructural analysis which indicates a competitive action of these molecules during the nucleoprotein assembly. A possible regulatory role of phospholipids on native chromatin is proposed.
鞘磷脂、磷脂酰丝氨酸、牛卵磷脂和磷脂酰乙醇胺可通过在0.3和0.6的H2B:DNA重量比下诱导稳定性来改变H2B-DNA复合物的热稳定性，并且超微结构分析证实这些分子在核蛋白组装过程中具有竞争作用，从而使核组蛋白的排列不稳定。本文提出了磷脂对天然染色质可能的调节作用。
