Docosahexaenoic Acid and Eicosapentaenoic Acid Induce Changes in the Physical Properties of a Lipid Bilayer Model Membrane

Interaction forces and membrane charge tunability: Oleic acid containing membranes in different pH conditions

“…Thermodynamic analysis using differential scanning calorimetry (DSC) revealed the melting temperature of DPPC-oleic acid mixtures decreased up to~50 mol% oleic acid content [20]. Additional measurements indicated that the fluidity of DPPC membranes concomitantly increased with the presence of oleic acid [21]. The miscibility of oleic acid in DPPC membranes and fluidization of the membrane was corroborated by molecular dynamics simulation studies performed by Cerezo and coworkers [22].…”

“…Although the differences of elastic modulus in DPPC and DPPC-oleic acid mixture were small, the averaged values show a decreasing trend with increasing oleic acid in the monolayer. Thus, incorporation of oleic acid decreases the stiffness of DPPC monolayers and correspondingly increases monolayer fluidity [21].…”

Specific Effect of Polyunsaturated Fatty Acids on the Cholesterol-Poor Membrane Domain in a Model Membrane

“…Previously, we investigated the effect of fatty acids on lipid bilayers using dipalmitoylphosphatidylcholine (DPPC) liposomes. 10) By detecting the phase transition temperature (T m ), fluorescence anisotropy, and detergent insolubility, we confirmed that unsaturated fatty acids such as PUFAs and OA are taken up in the membrane where they increase the membrane fluidity. Although the modifications of the bilayer physical properties were most pronounced with DHA and EPA treatment, considerable changes in the properties were also observed with OA treatment.…”

“…We also evaluated the effect of fatty acids on liposomes. Since the effect of unsaturated fatty acids on DPPC liposome has already been investigated in the previous article, 10) this study focused on the effect of fatty acids on different phase membranes. SA treatment tended to increase the values of fluorescence anisotropy of the DPH and DRM amounts (Figs.…”

“…We previously confirmed that the incorporated amount of fatty acids into the membrane was similar in these membranes. 10) Thus, the stronger effect of PUFAs probably arises from the molecular structure, such as the kinked conformation contributed by the double bond. Stillwell et al reported that unsaturated fatty acid as a component of a membrane increases the membrane fluidity and strengthens the fluidizing effect with an increasing degree of unsaturation.…”