Interaction of the sugars trehalose, maltose and glucose with a phospholipid bilayer: a comparative molecular dynamics study.
Molecular dynamics simulations are used to investigate the interaction of the sugars trehalose, maltose, and glucose with a phospholipid bilayer at atomic resolution. Simulations of the bilayer in the absence or in the presence of sugar (2 molal concentration for the disaccharides, 4 molal for the monosaccharide) are carried out at 325 and 475 K. At 325 K, the three sugars are found to interact directly with the lipid headgroups through hydrogen bonds, replacing water at about one-fifth to one-quarter of the hydrogen-bonding sites provided by the membrane. Because of its small size and of the reduced topological constraints imposed on the hydroxyl group locations and orientations, glucose interacts more tightly (at identical effective hydroxyl group concentration) with the lipid headgroups when compared to the disaccharides. At high temperature, the three sugars are able to prevent the thermal disruption of the bilayer. This protective effect is correlated with a significant increase in the number of sugar-headgroups hydrogen bonds. For the disaccharides, this change is predominantly due to an increase in the number of sugar molecules bridging three or more lipid molecules. For glucose, it is primarily due to an increase in the number of sugar molecules bound to one or bridging two lipid molecules.
Pereira
Cristina S
CS
Laboratory of Physical Chemistry, ETH-Hönggerberg, HCI, CH-8093 Zürich, Switzerland.
Hünenberger
Philippe H
PH
D003198:Computer Simulation; D005947:Glucose / Q000737:chemistry*; D006860:Hydrogen Bonding; D008051:Lipid Bilayers / Q000737:chemistry*; D008320:Maltose / Q000737:chemistry*; D008956:Models, Chemical; D010743:Phospholipids / Q000737:chemistry*; D011789:Quantum Theory; D013696:Temperature; D013997:Time Factors; D014199:Trehalose / Q000737:chemistry*
D008051:Lipid Bilayers; D010743:Phospholipids; D008320:Maltose; D014199:Trehalose; D005947:Glucose