Comprehensive characterization of temperature- and pressure-induced bilayer phase transitions for saturated phosphatidylcholines containing longer chain homologs

Goto, Masaki; Endo, T.; Yano, Takashi; Tamai, Naoto; Kohlbrecher, J.; Matsuki, Hitoshi

doi:10.1016/j.colsurfb.2015.02.036

Cited by 20 publications

(14 citation statements)

References 53 publications

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“…16 Phase diagrams for bilayers of phosphatidylcholines with saturated acyl chain lengths ranging from 12 to 22 carbons have been determined using differential scanning calorimetry and light transmittance. 20 In a number of lipid dispersions, elevated hydrostatic pressure induces the formation of an interdigitated gel phase. 20−27 For otherwise similar lipids, the minimum pressure required to induce chain interdigitation can be smaller for dispersions of lipids with anionic head groups.…”

Section: ■ Introductionmentioning

confidence: 99%

Effect of an Anionic Lipid on the Barotropic Behavior of a Ternary Bicellar Mixture

2016

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Dispersions of lipid mixtures comprising long- and short-chain phospholipids (bicellar mixtures) can form small isotropically reorienting particles (bilayered micelles), magnetically orientable stuctures, or unorientable lamellar structures. Application of hydrostatic pressure can also induce interdigitation of the long-chain lipid components. In this work, variable-pressure H NMR was used to study the effect of head group charge on the barotropic behavior of bicellar mixtures. Observations at pressures up to 152 MPa and temperatures up to 64 °C were combined with earlier observations at lower pressure and lower temperature to obtain a pressure-temperature phase diagram for DMPC-d/DMPG/DHPC (3:1:1). In this phase diagram, a region corresponding to small, isotropically reorienting particles at lower temperature and higher pressure is separated from a region corresponding to unorientable lamellar organization, at higher temperature and lower pressure, by a band in which the magnetically orientable phase is stable below ∼100 MPa and in which an interdigitated gel phase is stable above ∼120 MPa. From ∼46 to ∼52 °C, the dispersion transforms directly from the unorientable lamellar to isotropically reorienting particle phases upon isothermal pressurization. The extent to which this behavior reflects the presence of anionic lipid in the long-chain fraction of this mixture is illustrated by comparison with spectral series obtained during isothermal pressurization of DMPC-d/DHPC (4:1) and DMPC-d/DMPG/DHPC (2.7:1.3:1) at selected temperatures. These observations show how electrostatic interactions at a bilayer surface can affect the balance between hydrophobic and hydrophilic interactions that is reflected by a dispersion's barotropic phase behavior.

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Section: ■ Introductionmentioning

confidence: 99%

Effect of an Anionic Lipid on the Barotropic Behavior of a Ternary Bicellar Mixture

2016

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“…The formation of the L c phase in these bilayer membranes requires a sufficiently dynamic annealing treatment that repeats a freeze-thaw cycle before measurement. 35,39,40) Thus, no subtransition is observed in the thermogram of the second heating scan immediately after the first heating scan. The pretransition is a transition between gel phases originating from the fluctuation of packing structure in the gel phase, in which a flat bilayer structure changes into a ripple bilayer structure.…”

Section: Saturated Phosphatidylcholine Bilayer Membranesmentioning

confidence: 94%

Membrane States of Saturated Glycerophospholipids: A Thermodynamic Study of Bilayer Phase Transitions

2019

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Bilayer membranes formed by phospholipids vary in their membrane states by undergoing phase transitions in response to various external environmental factors. Pressure is one of these important environmental factors, but there are very few studies on the effects of pressure on phospholipid bilayer membranes. It is possible to deepen our understanding of the membrane states of phospholipid bilayer membranes by combining information regarding temperature-and/or ligand-responsivity with that regarding pressureresponsivity. In this review, we thermodynamically characterize the bilayer phase transitions of three kinds of saturated glycerophospholipids, each with a different polar head group (phosphatidyl-ethanolamine (PE),-choline (PC) or-glycerol (PG)), and explain their various membrane states depending on temperature and pressure. Both temperature-and pressure-responsivity reveal inherent features of these bilayer membranes: the metastability of the gel phase for PE bilayer membranes, the polymorphism of the gel phases for PC bilayer membranes and morphological changes in bilayer aggregates for PG bilayer membranes.

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“…HHP can induce various phase transitions of lipids, and the phase transitions can be controlled by temperature and HHP: solid-liquid phase transition of oils such as cacao butter, soybean oil, and palm oil 33) and gel-liquid crystal transition of double layered membrane of phospholipids. 34) IV.iii. Physical changes in foods Macroscopic physical changes can be observed mostly in MHHP treatments: freezing and thawing at subzero temperatures, enhanced water impregnation, extraction, and shucking of bivalves and crustaceans.…”

Section: Ivii Physical Changes In Food Componentsmentioning

confidence: 96%

Food processing by high hydrostatic pressure

Yamamoto

2017

Bioscience, Biotechnology, and Biochemistry

138

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High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm 2) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

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Comprehensive characterization of temperature- and pressure-induced bilayer phase transitions for saturated phosphatidylcholines containing longer chain homologs

Cited by 20 publications

References 53 publications

Effect of an Anionic Lipid on the Barotropic Behavior of a Ternary Bicellar Mixture

Effect of an Anionic Lipid on the Barotropic Behavior of a Ternary Bicellar Mixture

Membrane States of Saturated Glycerophospholipids: A Thermodynamic Study of Bilayer Phase Transitions

Food processing by high hydrostatic pressure

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