脂质体磷脂与抗体蛋白的偶联方法

为使蛋白质分子(如抗体)易于在脂质体表面发生交联，同时能很容易地控制表面覆盖的范围，文中探讨一种简单而易于控制的免疫脂质体制备方法．通过添加一定比例的直链醛，并与卵磷脂、胆固醇混合，采用逆相蒸发法制备脂质体．研究结果表明，双层脂质分子中直链醛(十一醛)的亲水醛基暴露在水相中，能与抗体蛋白中的氨基形成席夫碱，并能通过改变最初与脂质混合时所使用的醛量来改变表面覆盖的范围．所制备的免疫脂质体抗体活性大大提高．

Coupling of Liposome Phosphatide and Antibody Protein

In order to easily make proteins, such as antibodies, cross-link on the surface of liposome and control the covered area on the surface, a simple and controllable preparation of immunized liposome was presented. In the course of preparation, linear-chain aldehyde with certain proportion was added into the mixture of phosphatidylchline and cholesterol, and a reverse-phase evaporation technique was adopted to produce liposomes. The results indicate that the hydrophilic aldehyde groups arranged in the bilayer lipid molecules expose to the aqueous phase and react with the amino groups in the antibody molecules, forming Schiff base, that the covering area can be changed by changing the amount of aldehyde, and that the activity of the liposome is greatly improved.