The influence of lecithin structure on their monolayer behavior and interactions with cholesterol
作者： Dolly Ghosh , M.A. Williams , J. Tinoco
DOI: 10.1016/0005-2736(73)90488-4
关键词: Cholesterol 、 Lecithin 、 Molecule 、 Organic chemistry 、 Chemistry 、 Straight chain 、 Fatty acid 、 Crystallography 、 Condensation 、 Hydrocarbon 、 Monolayer
摘要: Abstract Pressure-area curves have been measured for monolayers of ten lecithins (16:0–20:0, 16:0–11-methyl-18:0, 16:0–15-methyl-18:0, 16:0–22:1, 16:0–22:6, 18:0–22:6, 20:0–18:2, 18:3–16:0, 18:2–18:2 and 18:3–18:3) eight fatty acids (18:0, 18:1, 18:2, 18:3, 20:4, 22:5, 11-methyl-18:0 15-methyl-18:0). Subtraction the areas consituent from lecithin molecules in gave an estimate area contributed by polar group. The effective thus obtained were found to range 3-fold value. This result suggested that orientation group can vary depending upon structures acid chains molecules. Mixed each cholesterol investigated order find molecular features responsible condensation cholesterol. Condensation occurred those form expanded films, most strongly with a segment saturated hydrocarbon chain extending nine or more carbons car☐yl between has interpreted terms cohesion straight either ring system other similar segments
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