Jähnig F
Biophys J. 1981 Nov;36(2):347-57. doi: 10.1016/S0006-3495(81)84736-4.
The effects arising from lipid-protein and lipid-cholesterol interaction are discussed within the framework of a general theoretical description presented in the preceding paper. Available experimental results are interpreted, and new experiments are proposed. In the fluid lipid phase proteins and cholesterol increase the lipid orientational order in their neighborhood, in the ordered phase they decrease it. This leads to a decrease of the latent heat at the ordered-fluid transition, which vanishes at a critical concentration of protein or cholesterol. Theoretical predictions for the critical concentrations agree with results from calorimetry. The approach to the critical point is accompanied by an increase of thermal fluctuations of the lipid order and an increase of the lipid response on small perturbations. Thus proteins and cholesterol increase the lipid specific heat, lateral compressibility, permeability, and lateral diffusion on both sides of the phase transition. Notions such as decrease of cooperativity or fluidity due to protein or cholesterol are reviewed in this context.
在前一篇论文提出的一般理论描述框架内，讨论了脂蛋白和脂质 - 胆固醇相互作用产生的影响。对现有的实验结果进行了解释，并提出了新的实验。在流体脂质相中，蛋白质和胆固醇会增加其附近脂质的取向有序性，而在有序相中则会降低。这导致有序 - 流体转变时潜热的降低，在蛋白质或胆固醇的临界浓度下潜热消失。临界浓度的理论预测与量热法的结果一致。接近临界点时，脂质有序性的热涨落增加，脂质对小扰动的响应也增加。因此，蛋白质和胆固醇在相变的两侧都会增加脂质的比热、横向压缩性、渗透性和横向扩散。在此背景下，对诸如因蛋白质或胆固醇导致协同性或流动性降低等概念进行了综述。
