Crowe L M, Reid D S, Crowe J H
Section of Molecular and Cellular Biology, University of California, Davis 95616, USA.
Biophys J. 1996 Oct;71(4):2087-93. doi: 10.1016/S0006-3495(96)79407-9.
Simple sugars, especially disaccharides, stabilize biomaterials of various composition during air-drying or freeze-drying. We and others have provided evidence that direct interaction, an interaction that we believe is essential for the stabilization, between the sugar and polar groups in, for example, proteins and phospholipids occurs in the dry state. Some researchers, however, have suggested that the ability of the sugar to form a glass is the only requirement for stabilization. More recently, we have shown that both glass formation and direct interaction of the sugar and headgroup are often required for stabilization. In the present study, we present a state diagram for trehalose glass and suggest that the efficacy of this sugar for stabilization may be related to its higher glass transition temperatures at all water contents. We also show that trehalose and trehalose:liposome preparations form trehalose dihydrate as well as trehalose glass when rehydrated with water vapor. Formation of the dihydrate sequesters water, which might otherwise participate in lowering the glass transition temperature to below ambient. Because samples remain in the glassy state at ambient temperatures, viscosity is high and fusion between liposomes is prevented.
单糖，尤其是双糖，在空气干燥或冷冻干燥过程中能稳定各种成分的生物材料。我们和其他研究人员已提供证据表明，在干燥状态下，糖与例如蛋白质和磷脂中的极性基团之间会发生直接相互作用，我们认为这种相互作用对于稳定化至关重要。然而，一些研究人员提出，糖形成玻璃态的能力是稳定化的唯一必要条件。最近，我们表明，糖的玻璃态形成以及糖与头部基团的直接相互作用通常都是稳定化所必需的。在本研究中，我们给出了海藻糖玻璃的状态图，并表明这种糖的稳定化功效可能与其在所有含水量下较高的玻璃化转变温度有关。我们还表明，当用水蒸气复水时，海藻糖和海藻糖 - 脂质体制剂会形成海藻糖二水合物以及海藻糖玻璃。二水合物的形成会隔离水分，否则这些水分可能会使玻璃化转变温度降至环境温度以下。由于样品在环境温度下保持玻璃态，粘度很高，从而防止了脂质体之间的融合。
