title: Sugar does not affect the bending and tilt moduli of simple lipid bilayers.
abstract: The diffuse X-ray scattering method has been applied to samples composed of SOPC, DOPC, DMPC, and POPC with added sugar, either sucrose, glucose, fructose, maltose, or trehalose. Several sugar concentrations in the range 200-500 mM were investigated for each of the lipid/sugar samples. We observed no systematic change in the bending modulus KC or in the tilt modulus Kθ with increasing sugar concentration. The average values of both these moduli were the same as those of the respective pure lipid controls within statistical uncertainty of 2%. These results are inconsistent with previous reports of sugar concentration dependent values of KC.
authors.affiliation: Department of Physics, Carnegie Mellon University, Pittsburgh, PA 15213 USA. Electronic address: nagle@cmu.edu.
authors.forename: John F
authors.initials: JF
authors.lastname: Nagle
authors.affiliation: Department of Physics, Carnegie Mellon University, Pittsburgh, PA 15213 USA.
authors.forename: Michael S
authors.initials: MS
authors.lastname: Jablin
authors.affiliation: Department of Physics, Carnegie Mellon University, Pittsburgh, PA 15213 USA.
authors.forename: Stephanie
authors.initials: S
authors.lastname: Tristram-Nagle
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D008051:Lipid Bilayers; D056004:Molecular Dynamics Simulation
chemical_list: D002241:Carbohydrates; D008051:Lipid Bilayers
keywords: Bending modulus; Lipid bilayers; Mechanical properties; Tilt modulus