Ion and sugar permeabilities of lecithin bilayers: comparison of curved and planar bilayers.
Na+ and sugar permeabilities of egg lecithin bilayers were measured using curved bilayers and planar bilayers as represented by single-bilayer vesicles and black lipid films, respectively. The Na+ permeability coefficient measured with single-bilayer vesicles at 25 degrees C is (2.1 +/- 0.6) x 10(-13) cm sec-1. Because of technical difficulties it has been impossible to measure ionic permeabilities of values lower than about 10(-10) cm sec-1 in planar (black) lipid bilayers using tracer methods. The D-glucose and D-fructose permeabilities were measured with both curved and planar bilayers. The permeability coefficients measured with vesicles at 25 degrees C are (0.3 +/- 0.2) x 10(-10) cm sec-1 for glucose and (4 +/- 1) x 10(-10) cm sec-1 for D-fructose; these are in reasonable agreement with the corresponding values obtained for planar (black) lipid bilayers which are (1.1 +/- 0.3) x 10(-10) cm sec-1 for D-fructose, respectively.
D000818:Animals; D002645:Chickens; D005260:Female; D005632:Fructose / Q000378:metabolism*; D005947:Glucose / Q000378:metabolism*; D008051:Lipid Bilayers / Q000378:metabolism*; D008560:Membrane Fluidity; D010063:Ovum; D010539:Permeability; D010713:Phosphatidylcholines / Q000378:metabolism*; D012964:Sodium / Q000378:metabolism*; D013395:Sucrose / Q000378:metabolism*
D008051:Lipid Bilayers; D010713:Phosphatidylcholines; D005632:Fructose; D013395:Sucrose; D012964:Sodium; D005947:Glucose