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The differential protein and lipid compositions of noncaveolar lipid microdomains and caveolae 被引量:1
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作者 Yao Yao Shangyu Hong +3 位作者 Hu Zhou Taichang Yuan Rong Zeng Kan Liao 《Cell Research》 SCIE CAS CSCD 2009年第4期497-506,共10页
Morphologically, caveolae and lipid rafts are two different membrane structures. They are often reported to share similar lipid and protein compositions, and are considered to be two subtypes of membrane lipid microdo... Morphologically, caveolae and lipid rafts are two different membrane structures. They are often reported to share similar lipid and protein compositions, and are considered to be two subtypes of membrane lipid microdomains. By modifying sucrose density gradient flotation centrifugation, which is used to isolate lipid microdomains, we were able to separate caveolae and noncaveolar lipid microdomains into two distinct fractions. The caveolar membranes are membrane vesicles of 100-nm diameter, enriched with caveolin-1 and flotillin-1. The noncaveolar lipid microdomains are amorphous membranes and most likely the coalescence of heterogeneous lipid rafts. They are depleted of caveo- lin-1 and are more enriched with cholesterol and sphingolipids than the caveolae. Many membrane proteins, such as insulin-like growth factor-1 receptor (membrane receptor), aquaporin-1 (membrane transporter), Thy-1 and N- cadherin (glycosylphosphatidylinositol-anchored membrane protein and membrane glycoprotein), are specifically as- sociated with noncaveolar lipid microdomains, but not with caveolae. These results indicate that the lipid and protein compositions of caveolae differ from those of noncaveolar lipid microdomains. The difference in their protein compo- sitions implies that these two membrane microdomains may have different cellular functions. 展开更多
关键词 membrane lipid microdomains CAVEOLAE noncaveolar lipid microdomains lipid rafts sucrose density gradient sodium carbonate extraction
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油脂糖果
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《食品文摘》 1995年第3期31-33,共3页
常见食用油品种化学鉴别(1)棉籽油:取5ml试样于试管中,加5ml%硫磺的二硫化碳溶液使油溶解。
关键词 棕榈油 膨化浸出 脂糖 振荡分离 煎炸油 抗氧化性能 方便面 鉴别(1) 质量影响因素 二硫化碳
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