Hitzemann R, Mark C, Panini A
Biochem Pharmacol. 1982 Dec 15;31(24):4039-44. doi: 10.1016/0006-2952(82)90653-0.
The effects of type A (cis-unsaturated) and type B (trans-unsaturated and saturated) fatty acids, 1% and 3% ethanol (v/v), and development (7 days) on the thermodynamics of glutamate and gamma-aminobutyric acid (GABA) transport into cortical rat brain nerve endings were examined. The effects of the various manipulations, which are known to affect membrane fluidity, may be summarized. Three percent ethanol and oleic acid increased delta S degrees and delta S+ for glutamate transport and decreased delta H degrees and delta H+. Type B fatty acids had the opposite effects. In comparison to glutamate transport, GABA transport was less affected by the various manipulations and showed less specificity in terms of the fatty acid effects. Similarly, the effects of development on the thermodynamic parameters for glutamate and GABA transport were not consistent. Glutamate transport into 7-day nerve endings showed thermodynamic behavior similar to that seen when type A fatty acids were incorporated into adult nerve endings. In contrast, GABA transport into 7-day nerve endings had the character of adult nerve endings into which type B fatty acids were incorporated.
研究了A型（顺式不饱和）和B型（反式不饱和及饱和）脂肪酸、1%和3%乙醇（体积/体积）以及发育（7天）对谷氨酸和γ-氨基丁酸（GABA）转运至大鼠大脑皮质神经末梢的热力学影响。已知这些不同的处理会影响膜流动性，其影响可总结如下。3%乙醇和油酸增加了谷氨酸转运的ΔS°和ΔS⁺，并降低了ΔH°和ΔH⁺。B型脂肪酸则有相反的作用。与谷氨酸转运相比，GABA转运受不同处理的影响较小，且在脂肪酸效应方面表现出较低的特异性。同样，发育对谷氨酸和GABA转运的热力学参数的影响并不一致。谷氨酸转运至7天大的神经末梢时表现出的热力学行为类似于将A型脂肪酸掺入成年神经末梢时的情况。相反，GABA转运至7天大的神经末梢时具有将B型脂肪酸掺入成年神经末梢时的特征。
