Exclusion of maltodextrins from phosphatidylcholine multilayers during dehydration: effects on membrane phase behaviour.
The effect of increasing solute size on phosphatidylcholine phase behaviour at a range of hydrations was investigated using differential scanning calorimetry. Dehydration of phospholipid membranes gives rise to a compressive stress within the bilayers that promotes fluid-to-gel phase transitions. According to the Hydration Forces Explanation, sugars in the intermembrane space minimize the compressive stress and limit increases in the fluid-gel transition temperature, T(m), by acting as osmotic and volumetric spacers that hinder the close approach of membranes. However, the sugars must remain between the bilayers in order to limit the rise in T(m). Large polymers are excluded from the interlamellar space during dehydration and do not limit the dehydration-induced rise in T(m). In this study, we used maltodextrins with a range of molecular weights to investigate the size-exclusion limit for polymers between phosphatidylcholine bilayers. Solutes with sizes ranging from glucose to dextran 1000 limited the rise in lipid T(m) during dehydration, suggesting that they remain between dehydrated bilayers. At the lowest hydrations the solutions vitrified, and T(m) was further depressed to about 20 degrees C below the transition temperature for the lipid in excess water, T(o). The depression of T(m) below T(o) occurs when the interlamellar solution vitrifies between fluid phase bilayers. The larger maltodextrins, dextran 5000 and 12,000, had little effect on the T(m) of the PCs at any hydration, nor did vitrification of these larger polymers affect the lipid phase behaviour. This suggests that the larger maltodextrins are excluded from the interlamellar region during dehydration.
Koster
Karen L
KL
Department of Biology, The University of South Dakota, Vermillion, SD 57069, USA. kkoster@usd.edu
Maddocks
Kami J
KJ
Bryant
Gary
G
D002152:Calorimetry, Differential Scanning; D003890:Desiccation; D004134:Dimyristoylphosphatidylcholine / Q000737:chemistry*; D008051:Lipid Bilayers / Q000737:chemistry*; D008560:Membrane Fluidity; D008567:Membranes, Artificial; D009997:Osmotic Pressure; D044367:Phase Transition; D010713:Phosphatidylcholines / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry*
D008051:Lipid Bilayers; D008567:Membranes, Artificial; D010713:Phosphatidylcholines; D011134:Polysaccharides; D014867:Water; C008315:maltodextrin; C028694:1-palmitoyl-2-oleoylphosphatidylcholine; D004134:Dimyristoylphosphatidylcholine