Extrusion法による卵黄レシチンベシクルの調製とキャラクタリゼーション

• 深田 和宏

  東京都立大学理学部化学科

• 石橋 一郎

  東京都立大学理学部化学科

書誌事項

タイトル別名

• Preparation of Membrane Extrusion Vesicles of Egg Yolk Lecithin and Their Characterization
• Extrusionホウ ニヨル ランオウ レシチンベシクル ノ チョウセイ ト

抄録

Membrane extrusion vesicles of egg yolk lecithin were prepared and their diameters and lamellarity were determined from dynamic light scattering measurement and the fluorescent probe method, respectively. The fluorescent probe lipid used was dimyristoylphosphatidylethanolamine 4-nitrobenz-2-oxa-1, 3-diazole (NBD-DMPE). The mean radius of the vesicles sharply decreased with the number of extrusions and became ca. 60 nm at more than ten cycles of extrusion through a 0.1 mm pore-size membrane filter. For a unilamellar vesicle with 60 nm radius and bilayer thickness of 3 nm, the external lipid fraction should be 0.53. The experimentally obtained value was 0.52±0.03 at a molar ratio of NBD-DMPE in total lipid less than 0.3%. At higher NBD-DMPE (0.3%1.0%), the external marker lipid fraction was 0.550.61 immediately following preparation and subsequently decreased slowly to ca. 0.5. It thus follows that 1) vesicles after ten cycles of extrusion are unilamellar, 2) NBD-DMPE becomes distributed in the outer layer of the lecithin bilayer during extrusion, and 3) flip-flop motion of NBD-DMPE occurs after extrusion, leading to even distribution of the marker lipid in the vesicles.

収録刊行物

• 日本油化学会誌

  日本油化学会誌 46 (9), 1005-1010,1031, 1997

  公益社団法人 日本油化学会

キーワード

• egg yolk lecithin
• membrane extrusion
• unilamellar vesicle
• fluorescence probe
• lamellarity

詳細情報

• CRID: 1390001204091406080
• NII論文ID: 10002273351
• NII書誌ID: AN10512582
• DOI: 10.5650/jos1996.46.1005
• ISSN: 18841996
• ISSN: 13418327
• NDL書誌ID: 4304467
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4304467
• Web Site: https://www.jstage.jst.go.jp/article/jos1996/46/9/46_9_1005/_pdf
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