title: How much solute is needed to inhibit the fluid to gel membrane phase transition at low hydration?
abstract: We present a quantitative study of the effect of sugars on the membrane gel-fluid phase transition as a function of sugar:lipid ratio. We show that the maximum effect occurs at around 1.5 sugar rings per molecule for both mono- and di-saccharides. We present a theoretical model to try to explain these results, and discuss the assumptions inherent in the model.
authors.affiliation: Applied Physics, School of Applied Sciences, RMIT University, Melbourne, Australia.
authors.forename: Thomas
authors.initials: T
authors.lastname: Lenné
authors.forename: Gary
authors.initials: G
authors.lastname: Bryant
authors.forename: Roland
authors.initials: R
authors.lastname: Holcomb
authors.forename: Karen L
authors.initials: KL
authors.lastname: Koster
mesh_terms: D015060:1,2-Dipalmitoylphosphatidylcholine / Q000378:metabolism; D050260:Carbohydrate Metabolism; D004134:Dimyristoylphosphatidylcholine / Q000378:metabolism; D005782:Gels; D008567:Membranes, Artificial; D044367:Phase Transition; D013696:Temperature; D014867:Water / Q000378:metabolism*
chemical_list: D005782:Gels; D008567:Membranes, Artificial; D014867:Water; D015060:1,2-Dipalmitoylphosphatidylcholine; D004134:Dimyristoylphosphatidylcholine