1. Synergistic Interactions of Sugars/Polyols and MonovalentSalts with Phospholipids Depend upon Sugar/Polyol Complexity and AnionIdentity.
- Author
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GinevraA. Clark, J. Michael Henderson, Charles Heffern, Bülent Akgün, Jaroslaw Majewski, and Ka Yee C. Lee
- Subjects
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PHOSPHOLIPIDS , *LIPIDS , *SUGARS , *LANGMUIR isotherms , *FLUORESCENCE microscopy - Abstract
We found that interactions of dipalmitoylphosphatidylcholine(DPPC) lipid monolayers with sugars are influenced by addition ofNaCl. This work is of general importance in understanding how sugar–lipid–saltinteractions impact biological systems. Using Langmuir isothermalcompressions, fluorescence microscopy, atomic force microscopy, andneutron reflectometry, we examined DPPC monolayers upon addition ofsugars/polyols and/or monovalent salts. Sugar–lipid interactionsin the presence of NaCl increased with increasing complexity of thesugar/polyol in the order glycerol ≪ glucose < trehalose.When the anion was altered in the series NaF, NaCl, and NaBr, onlyminor differences were observed. When comparing LiCl, NaCl, and KCl,sodium chloride had the greatest influence on glucose and trehaloseinteractions with DPPC. We propose that heterogeneity created by cationbinding allows for sugars to bind the lipid headgroups. While cationbinding increases in the order K+< Na+
- Published
- 2015
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