关键词: 海藻糖, 透明质酸, 冻干, 保护作用机制

Abstract:

In order to explore the cellular damage caused by lyophilization and protective mechanisms of trehalose and hyaluronica acid (HA) to cellular damage, leakage of proteins and nucleic acids, change of ATPase activity, cell morphology, structural change of membrane lipids and proteins in lyophilized Bifitdobacterium longum were investigated after rehydration. Lyophilization resulted in the damage of membrane and sensitive proteins in cells. The formation of hydrogen bond between trehalose and polar groups in membrane lipids and proteins replaced water loss around polar groups and maintained the hydration status of membrane lipids and the stability of secondary structure of proteins. In addition, due to higher glass temperature (Tg) resulting from the combination of trehalose and HA, combined use of trehalose and HA provided a complementary property. Therefore, the combination of water replacement from trehalose and glassy state from HA resulted in an optimal protective effect.

Key words: trehalose, HA, lyophilization, protective mechanism