Sphingomyelin--lecithin bilayers and their interaction with cholesterol.
Utilizing X-ray diffraction and differential scanning calorimetry (DSC), we have studied (1) the structure and thermotropic properties of hydrated N-palmitoylsphingomyelin, (2) the interaction of N-palmitoylsphingomyelin with dimyristoyllecithin, and (3) the interaction of cholesterol with N-palmitoylsphingomyelin and dimyristoyllecithin, both individually and in a 50:50 (mol/mol) mixture. N-Palmitoylsphingomyelin forms bilayers which undergo a thermotropic order--disorder (gel--liquid crystalline) transition at 40.5 degrees C (delta H = 5.8 kcal/mol). The bilayer repeat distance is 66.8 A at 10 degrees C and 61.6 A at 50 degrees C. N-Palmitoylsphingomyelin exhibits miscibility with dimyristoylecithin in both the gel and liquid-crystalline phases, and no lateral phase separation occurs. Scanning calorimetry indicates that interaction with cholesterol is similar for both N-palmitoylsphingomyelin and dimyristoyllecithin and that in a 50:50 (mol/mol) mixture cholesterol shows no preferential affinity for either phospholipid.
D002152:Calorimetry, Differential Scanning; D002784:Cholesterol; D007700:Kinetics; D008567:Membranes, Artificial; D008968:Molecular Conformation; D010713:Phosphatidylcholines; D013109:Sphingomyelins; D013816:Thermodynamics; D014961:X-Ray Diffraction
D008567:Membranes, Artificial; D010713:Phosphatidylcholines; D013109:Sphingomyelins; D002784:Cholesterol