糖和膜脂的相互作用──脂质体稳定性的研究

Interaction of Sugar with Phosphalipid Bilayer──Study on the StabiliZation of Liposomes

糖对脂有保护作用。在有糖存在的条件下，可使载药脂质体先处于干燥状态，当其再水化时，脂质体内含物不漏出，并完好地保持脂双层结构。本文详细地阐明了糖对脂保护作用的分子机理：阻止膜融合，降低膜脂的主相变温度，抑制侧向相分离，抑制双层→非双层的相变等，并阐述了糖对膜保护作用在实际应用中的前景。

Sugars have the capacity to stabilize structure and function of lipid bilayer.In the presence of sugars,liposomes could remain in their intact biological structure and retain as much as 10 0%of their original contents after drying-rehydration circle. In this review we present molecular mechanism of preserving effect of sugars on lipid bilayer:preventing membrane fusion,affecting the main transition temperature,preventing lateral phase separation and phase transition of La to H Ⅱ,This paper also discribes the prospect of the application of these studies.