1995
DOI: 10.1021/j100039a047
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Effect of Bilayer Phase Transitions on Vesicle Structure, and its Influence on the Kinetics of Viologen Reduction

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Cited by 106 publications
(108 citation statements)
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“…Therefore, our results have to be regarded as a first approximation. In previous findings, the faceting of otherwise smooth, rounded vesicles, seemed to occur when the lipids constituting the bilayer were below the gel (L β ) to fluid (L α ) transition temperature [34][35][36][37] and to be produced by the induction of asymmetry in rigid bilayer domains with ordering in the plane of the bilayer [38]. From the analysis of the WAXS domains of our formulations, the presence of a weak peak at around 1.52 Å -1 was noticed, which coincides with the peak attributed to L β or L β' ( Figure 2E, F) [39].…”
Section: Vesicle Characterizationmentioning
confidence: 83%
“…Therefore, our results have to be regarded as a first approximation. In previous findings, the faceting of otherwise smooth, rounded vesicles, seemed to occur when the lipids constituting the bilayer were below the gel (L β ) to fluid (L α ) transition temperature [34][35][36][37] and to be produced by the induction of asymmetry in rigid bilayer domains with ordering in the plane of the bilayer [38]. From the analysis of the WAXS domains of our formulations, the presence of a weak peak at around 1.52 Å -1 was noticed, which coincides with the peak attributed to L β or L β' ( Figure 2E, F) [39].…”
Section: Vesicle Characterizationmentioning
confidence: 83%
“…1) allows the formation of different structural ensembles in aqueous solutions: large vesicles are produced by chloroform vaporization (Carmona-Ribeiro and Chaimovich 1983) or heating above the phase transition temperature (Tsuruta et al 1997); small open bilayer fragments (or bicelles) are produced by sonication (Pansu et al 1990;Andersson et al 1995;Benatti et al 2001). Vesicle sizes were found to be highly polydisperse.…”
Section: Detecting Dodab Bicelles By Esrmentioning
confidence: 99%
“…All liposomes exhibited size constriction at 40 , both during the heating and cooling cycles, which correspond to the chain melting temperature of the phospholipid bilayer to be explained later during the DSC studies . Phospholipid bilayers undergo a change from highly ordered gel phase to a fluid phase 42 , resulting in size constriction. It is proposed that because of chain melting, the mutual miscibility among the lipidic components will increase, thereby reducing packing defects.…”
Section: Dls Studiesmentioning
confidence: 99%