Identification and characterization of nonsedimentable lipid-protein microvesicles

Autor:	J E Thompson, G Paliyath, F R Hallett, R W Humphrey, K. Yao
Rok vydání:	1991
Předmět:	Multidisciplinary food.ingredient Phospholipid Biology Microvesicles In vitro Cytosol chemistry.chemical_compound food Membrane Biochemistry chemistry Ultrastructure Microsome lipids (amino acids peptides and proteins) Cotyledon Research Article
Zdroj:	Proceedings of the National Academy of Sciences. 88:2269-2273
ISSN:	1091-6490 0027-8424
DOI:	10.1073/pnas.88.6.2269
Popis:	Previously uncharacterized lipid-protein microvesicles have been isolated from young and senescing bean cotyledon tissue. The microvesicles are nonsedimentable and enriched in phospholipid degradation products (free fatty acids, long-chain aldehydes, and long-chain hydrocarbons). They range from 70 to 170 nm (radius) with a mean radius of 132 nm, and it is clear from freeze-fracture electron micrographs that they are bilayered in nature. Nonsedimentable lipid-protein microvesicles containing the same products of phospholipid degradation but smaller were also formed in vitro when smooth microsomal membranes from young cotyledon tissue were treated with Ca2+ to stimulate enzymatic degradation of phospholipids. The data suggest that these microvesicles comprise an intermediate stage of membrane lipid deterioration. They appear to serve as a vehicle for moving phospholipid degradation products out of membranes into the cytosol during senescence and perhaps also during normal membrane lipid turnover.
Databáze:	OpenAIRE
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