A Study of the Phase Transition Behaviours of Cholesterol and Saturated Egg Lecithin, and Their Interaction by Differential Scanning Calorimetry

概要

論文の詳細を見る
The thermal behaviours of hydrogenated egg lecithin (PC) and cholesterol (C) in anhydrous form and in aqueous dispersions were studied by differential scanning calorimetry. The role of C in phase transitions of C-PC mixtures prepared by physical mixing or coprecipitating from chloroform has been examined. C underwent a phase transition at 34℃ and a second one at 76-78℃ which depended on the thermal history of the samples. C lowered the gel to liquid crystaline phase transition temperature (T_t) of the aqueous dispersions prepared from C-PC coprecipitates, broadened the endothermic peak at the T_t, and at 1 : 1 molar ratio the C-PC system did not undergo the phase transition. The C-PC interaction was observed below the T_t. In aqueous dispersions prepared from C-PC physical mixtures, C did not influence the phase transition and acted like an inert diluent. Pellets prepared from C-PC mixtures formed myelin bodies as a result of their erosion in 0.185M borate buffer (pH 7.4) at below T_t, but the thermal behaviours of these myelin bodies were different for pellets prepared differently. Addition of bovine serum albumin (BSA)(10%, w/w) to the physical mixtures or coprecipitates of C-PC, or to PC alone did not show any effect on the thermal behaviours of their aqueous dispersions at the T_t.
公益社団法人日本薬学会の論文
1992-11-25