Role of interfacial structured water in membrane: osmotic properties of L-alpha-egg lecithin liposomes.
The role of large amounts of membrane-bound water in regulating various functions of the membrane is not clear at present. We have investigated the effect of perturbing the interfacial water structure on the osmotic shrinkage properties, such as water permeability and extent of shrinkage of egg lecithin liposomes. Water structure was perturbed by a series of reagents which have been earlier reported to affect phase transition of dipalmitoyl phosphatidylcholine liposomes by perturbing interfacial water structure. Anomalous variations of osmotic shrinkage properties with concentration of structure maker and breaker reagents have been interpreted to arise from concentration-dependent structural transitions of the ordered water at the membrane-aqueous interface. Various modes of interaction of these reagents on interfacial structured water have been suggested. Influence of molecular size and functional groups on the molecule in actions of some structure makers and breakers were also observed.
D000588:Amines; D004530:Egg Yolk; D008081:Liposomes; D008954:Models, Biological; D009997:Osmotic Pressure; D010539:Permeability; D010713:Phosphatidylcholines; D013329:Structure-Activity Relationship; D014867:Water
D000588:Amines; D008081:Liposomes; D010713:Phosphatidylcholines; D014867:Water