Trehalose-induced destabilization of interdigitated gel phase in dihexadecylphosphatidylcholine

Takahashi, Hiroshi; Ohmae, H.; Hatta, Ichiro

doi:10.1016/s0006-3495(97)78331-0

Cited by 40 publications

(48 citation statements)

References 67 publications

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“…The electron density profile of C16PC/glycerol system calculated using this phase set is presented in Fig.3. The profile shows typical feature of interdigitated structures , Kim et al, 1987, Takahashi et al, 1997, Hirsh et al, 1998. The distance of peak-to-peak (about 2.9 nm) agrees with the result of McDaniel et al (1983).…”

Section: Resultssupporting

confidence: 83%

“…However we judged that this point is not essential, based upon the facts that the lamellar spacing of the interdigitated gel phase of C16PC/glycerol system is almost constant independently on temperature (N. Ohta, unpublished data). In addition, the same tendency has been reported for the interdigitated gel phase of dihexadecyl-PC/water systems (Cunnigham et al, 1995, Takahashi et al, 1997. As increasing the carbon number, the lamellar spacings increase linearly (Fig.…”

Section: Allsupporting

confidence: 83%

“…From comparison with the electron density profiles of interdigitated structures reported previously , Kim et al, 1987, Takahashi et al, 1997, Hirsh et al, 1998, we assigned the phase set for the three regions as (+, -, +). The electron density profile of C16PC/glycerol system calculated using this phase set is presented in Fig.3.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

X-ray diffraction study on interdigitated structure of phosphatidylcholines in glycerol

Takahashi

Ohta

Hatta

2001

Chemistry and Physics of Lipids

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Section: Resultssupporting

confidence: 83%

Section: Allsupporting

confidence: 83%

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X-ray diffraction study on interdigitated structure of phosphatidylcholines in glycerol

Takahashi

Ohta

Hatta

2001

Chemistry and Physics of Lipids

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“…Conversely, the exclusion hypothesis is supported by a multitude of studies on the phase behavior of fully hydrated phospholipids showing that the addition of sugars and other kosmotropic solutes consistently stabilize the phase with the smallest surface area (34,35). For example, the gel phase is stabilized over the fluid phase (25,27), hexagonal phases are favored over lamellar phases (34,36), and the lateral expansion associated with interdigitation is strongly disfavored (37). This ubiquitous correlation is explained by a preferential expulsion or exclusion that increases the interfacial free energy and thus promotes the stability of lipid phases with low water accessible areas.…”

mentioning

confidence: 99%

Reconciliation of opposing views on membrane–sugar interactions

Andersen

Wang

Arleth

et al. 2011

Proc. Natl. Acad. Sci. U.S.A.

141

177

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It is well established that small sugars exert different types of stabilization of biomembranes both in vivo and in vitro. However, the essential question of whether sugars are bound to or expelled from membrane surfaces, i.e., the sign and size of the free energy of the interaction, remains unresolved, and this prevents a molecular understanding of the stabilizing mechanism. We have used smallangle neutron scattering and thermodynamic measurements to show that sugars may be either bound or expelled depending on the concentration of sugar. At low concentration, small sugars bind quite strongly to a lipid bilayer, and the accumulation of sugar at the interface makes the membrane thinner and laterally expanded. Above ∼0.2 M the sugars gradually become expelled from the membrane surface, and this repulsive mode of interaction counteracts membrane thinning. The dual nature of sugar-membrane interactions offers a reconciliation of conflicting views in earlier reports on sugar-induced modulations of membrane properties.membrane interface | membrane structure | preferential binding | preferential exclusion | interaction free energy S mall sugars such as the disaccharides sucrose and trehalose are among the so-called osmolytes (1) or compensatory solutes (2), which are accumulated in response to environmental stress in virtually all taxa. Their function is to act as inert regulators of the osmotic pressure, but they also optimize the physical properties of the cytosol (3) and stabilize biomolecular conformations against cold, drought, and heat (4-7). The same small carbohydrates have also proven useful in vitro as protectants or excipients for biopreservation (8). Many reports have shown that membranous structures are particularly stabilized by small sugars (4, 6, 9), but the definition of stabilization covers a wide range of biological and physical parameters. Thus, studies on intact cells have documented improved survival following exposure to heat, cold, drought, or chemical stressors (6,10,11). Other works have analyzed stabilization on the basis of phenomenological properties of model membranes, for example, the leakage or intermixing of probes in liposomes (12, 13). Finally, stability has been discussed with respect to rigorous physical parameters such as the structure or mechanical properties of lipid bilayers (14, 15). The current work addresses membrane dimensions and the thermodynamics of interaction with the purpose of elucidating fundamental aspects of membrane-sugar interrelationships. The different observations of sugar stabilization have sparked a large number of studies on sugars and model membranes (usually phospholipid bilayers) over the past 30 y. Investigations of fully hydrated membranes show an interesting tendency to fall into two groups with mutually conflicting conclusions. Thus, many investigations have suggested direct (favorable) interaction of sugars and the phospholipid interface (16-23), and it is obvious that such interactions could be the origin of sugar effects, for example, through int...

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“…The reason that two lipids was chosen is that the hydration repulsive forces between these bilayers are expected to differ from the normal PC bilayers judging from following facts; (1) Molecular simulation study has reported that interaction of water with PE differs from that with PC [11]. (2) DHPC forms an interdigitated gel phase [12,13] in which lateral density of the polar headgroups at the membrane surface is lower than that of normal phospholipids. As expected, the values of the hydration repulsive forces of DPPE and DHPC bilayers were different from that of dipalmitoylphosphatidylcholine (DPPC) bilayer that is one of the most widely studied lipids in model membrane studies.…”

Section: Introductionmentioning

confidence: 99%

On Hydration Repulsive Forces between Various Phospholipid Bilayers

Takahashi

2014

Proceedings of the 12th Asia Pacific Physics Conference (APPC12)

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Hydration repulsive forces between lipid bilayer play an important role in the interactions of biomembranes. In this study, the hydration repulsive forces at subzero temperature were estimated by combining X-ray diffraction data and chemical potential of ice formation. It was found that the strengths of the forces depend on the chemical structure of phospholipids, although the forces of all phospholipids studied here exhibit a similar exponential decay. The results are discussed from the viewpoints of the ordering of water molecules.

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Trehalose-induced destabilization of interdigitated gel phase in dihexadecylphosphatidylcholine

Cited by 40 publications

References 67 publications

X-ray diffraction study on interdigitated structure of phosphatidylcholines in glycerol

X-ray diffraction study on interdigitated structure of phosphatidylcholines in glycerol

Reconciliation of opposing views on membrane–sugar interactions

On Hydration Repulsive Forces between Various Phospholipid Bilayers

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