海藻糖与脂质膜相互作用机理研究

本文以蛋黄卵磷脂(EPC)为模型，通过相变发生时卵磷脂吸热量的变化，反映卵磷脂头部基团运动情况的荧光各向异性的变化以及磷脂脂肪酸链CH2基团的对称伸展振动频率的变化等方面的研究，阐明了海藻糖对蛋黄卵磷脂(EPC)脂质膜相变时的影响，并对其作用机理进行探讨。实验发现海藻糖可以抑制水化卵磷脂PC的双层到非双层相变，从而将脂质体于双层相。试验表明：海藻糖之所以能在相变温度以上将脂质膜维持在双层相，是由于海藻糖和磷脂酰胆碱的头部基团形成氢键，这是一种直接相互作用的结果。通过对海藻糖与卵磷脂(EPC)相互作用的FTIR红外光谱分析得到了进一步验证。

Study on the Interaction Principle between Trehalose and Liposomes Membane

The effect of trehalose on the egg phosphatidylcholine (EPS) liposomes was studied by monitoring the phase transition. Fluore scence anisotropy,FTIR(Fowrier-transform infrared spectroscopy) and DSC(Differential Scanning Calorimetry) were used to explore the interaction principle of liposome membrane.The results indicated that trehalose restrained the phase transition of hgdrated EPS from bilayers into fluid liquid crystal state and stabilized the liposomes in bilayers phase. Experiments showed that the cause of trehalose maintaining the hydrated EPC in bilayers phase above the T bh was the hydrogen key formed by trehalose and PC head group, which was the result of direct mutual action. The interaction between trehalose and EPC was further verified through TTIR spectrum.