Lecithins vesicle membranes

Finally it should not be omitted to mention the fact that the rigid sphere fullerene, Ceo, can also be dissolved in vesicle membranes . When dissolved in hexane, chloroform or 1,2-dichloroethane, a narrow, concentration-independent absorption band at 334 nm (e 52000) was produced. In vesicles (lecithin, DODAB, DHP), the fullerene adsorption becomes concentration dependent whereby band-broadening, bathochromic shifts (343-360 nm) and loss of extinction (e 10000 4000) were observed in more concentrated solutions. 50 clearly aggregates within the vesicle membranes, a step not observed in micellar solutions. 

Zeaxanthin (C ) has been incorporated in DMPC and egg lecithin vesicles. This a,(D-bipolar carotenoid reinforces the DMPC vesicle with respect to mechanical stability and water permeability but has no effect on fluid egg lecithin membranes (Lazrak et al.,1987). Electron-poor derivatives with electron-withdrawing carboxyl or pyridinium end groups should reversibly take up electrons in a type of reversible Michael reaction and then act as organic wires. There are, however, no reports on stable anion radicals of such chro-mophores in the literature. Claims of electron transport through vesicle membranes are very probably erroneous. It has been shown by reduction of an entrapped indigo dye that bixin derivatives in DPPC vesicle membranes favor the transport of borohydride and dithionite ions through the membrane rather... 

The diffusion of OH /H through the membrane of (DODA)B and Lecithin vesicles was determined incorporating a water soluble positively charged pH probe, 2-hydroxy-5-(2-trimethyl-ammonium) acetyl benzoate (2-HTAB, pKa = 10.5) (Scheme 3) in both preparations. If OH diffusion in, or probe leakage out, were fast, no kinetics of probe dissociation could be observed in the time-scale of these experiments (several seconds). With both (DODA)B and lecithin vesicles the half life for deprotonation was approximately 7 min, in the range of the half-life observed for MCP hydrolysis in the internal aqueous compartment of the same vesicles (Fig. 3C). These result indicate that slow OH diffusion through the membrane is responsible for the difference observed in the rate of MCP hydrolysis in the outer and inner aqueous compartments. The vesicle-entrapped dissociated probe can be... 

The identity of the moiety (other than glycerol) esterified to the phosphoric group determines the specific phosphoHpid compound. The three most common phosphoHpids in commercial oils are phosphatidylcholine or lecithin [8002-45-5] (3a), phosphatidylethanolamine or cephalin [4537-76-2] (3b), and phosphatidjlinositol [28154-49-7] (3c). These materials are important constituents of plant and animal membranes. The phosphoHpid content of oils varies widely. Laurie oils, such as coconut and palm kernel, contain a few hundredths of a percent. Most oils contain 0.1 to 0.5%. Com and cottonseed oils contain almost 1% whereas soybean oil can vary from 1 to 3% phosphoHpid. Some phosphoHpids, such as dipaLmitoylphosphatidylcholine (R = R = palmitic R" = choline), form bilayer stmetures known as vesicles or Hposomes. The bdayer stmeture can microencapsulate solutes and transport them through systems where they would normally be degraded. This property allows their use in dmg deHvery systems (qv) (8). 

Fig. 9 Surface modification of cells with ssDNA-PEG-lipid. (a) Real-time monitoring of PEG-lipid incorporation into a supported lipid membrane by SPR. (r) A suspension of small unilamellar vesicles (SUV) of egg yolk lecithin (70 pg/mL) was applied to a CH3-SAM surface. A PEG-lipid solution (100 pg/mL) was then applied, (ii) Three types of PEG-lipids were compared PEG-DMPE (C14), PEG-DPPE (C16), and PEG-DSPE (C18) with acyl chains of 14, 16, and 18 carbons, respectively, (b) Confocal laser scanning microscopic image of an CCRF-CEM cell displays immobilized FITC-oligo(dA)2o hybridized to membrane-incorporated oligo(dT)20-PEG-lipid. (c) SPR sensorigrams of interaction between oligo(dA)2o-urokinase and the oligo (dT)2o-PEG-lipid incorporated into the cell surface, (i) BSA solution was applied to block nonspecific sites on the oligo(dT)20-incorporated substrate, (ii) Oligo(dA)20-urokinase (solid line) or oligo(dT)20-urokinase (dotted line) was applied...

In the early 1960s Bangham prepared liposomes—sealed vesicles made from lecithin or other lipids, with an aqueous interior. Liposomes with purified Na/K-ATPase inserted into their membranes pumped cations in the presence of ATP, convincingly confirming the function of the ATPase, and the existence of vectorially (asymmetrically) organized proteins. 

Phospholipid vesicles (and bilayers) composed of phospholipids with well-defined fatty acid side chains undergo a sharp transition from a crystallinelike state to an amorphous state as the temperature is raised.107 The transition temperature depends on the nature of the fatty acid side chains. For example, for C12 saturated fatty acid chains on lecithin the transition temperature is 0° and for C18 saturated fatty acid chains it is 58°C for unsaturated lecithins the transition temperature is below zero.107 For real membranes sharp phase transitions are not observed, because of the heterogeneous composition of the membrane. In the case of /3 hydroxybutyrate dehydrogenase, the enzymic activity apparently is not influenced by this phase transition as judged by the temperature dependence of the reaction rate. However, for some membrane-bound proteins, a plot of the reaction rate versus the reciprocal temperature... 

Liquid crystals, liposomes, and artificial membranes. Phospholipids dissolve in water to form true solutions only at very low concentrations ( 10-10 M for distearoyl phosphatidylcholine). At higher concentrations they exist in liquid crystalline phases in which the molecules are partially oriented. Phosphatidylcholines (lecithins) exist almost exclusively in a lamellar (smectic) phase in which the molecules form bilayers. In a warm phosphatidylcholine-water mixture containing at least 30% water by weight the phospholipid forms multilamellar vesicles, one lipid bilayer surrounding another in an "onion skin" structure. When such vesicles are subjected to ultrasonic vibration they break up, forming some very small vesicles of diameter down to 25 nm which are surrounded by a single bilayer. These unilamellar vesicles are often used for study of the properties of bilayers. Vesicles of both types are often called liposomes.75-77... 

The quantum yield of photodissociation in neutral aqueous suspension of vesicles like egg lecithin (EL) and dipalmitoylphosphatidylcholine (DPPC) are significantly smaller than in the aqueous solution [83], INpOH (pKa = 9.2, pK a = 0.4) emits only from its DP form (2) in water. On incorporation into liposome membrane, a substantial increase of the P form (1) fluorescence is seen with concomitant decrease of DP form fluorescence. A similar effect is seen for 2NpOH with membrane incorporation. The biexponential fluorescence decay of the P form in fully incorporated naphthol suggests the presence of two localization sites... 

The structure of the interfacial layers in food colloids can be quite complex as these are usually comprised of mixtures of a variety of surfactants and all are probably at least partly adsorbed at interfaces which even individually, can form complex adsorption layers. The layers can be viscoelastic. Phospholipids form multi-lamellar structures at the interface and proteins, such as casein, can adsorb in a variety of conformations [78]. Lecithins not only adsorb also at interfaces, but can affect the conformations of adsorbed casein. The situation in food emulsions can be complicated further by the additional presence of solid particles. For example, the fat droplets in homogenized milk are surrounded by a membrane that contains phospholipid, protein and semi-solid casein micelles [78,816], Similarly, the oil droplets in mayonnaise are partly coated with granular particles formed from the phospho and lipo-protein components of egg yolk [78]. Finally, the phospholipids can also interact with proteins and lecithins to form independent vesicles [78], thus creating an additional dispersed phase. 

Note, however that the concepts about the lipid membrane as the isotropic, structureless medium are oversimplified. It is well known [19, 190] that the rates and character of the molecular motion in the lateral direction and across the membrane are quite different. This is true for both the molecules inserted in the lipid bilayer and the lipid molecules themselves. Thus, for example, while it still seems possible to characterize the lateral movement of the egg lecithin molecule by the diffusion coefficient D its movement across the membrane seems to be better described by the so-called flip-flop mechanism when two lipid molecules from the inner and outer membrane monolayers of the vesicle synchronously change locations with each other [19]. The value of D, = 1.8 x 10 8 cm2 s 1 [191] corresponds to the time of the lateral diffusion jump of lecithin molecule, Le. about 10 7s. The characteristic time of flip-flop under the same conditions is much longer (about 6.5 hours) [19]. The molecules without long hydrocarbon chains migrate much more rapidly. For example for pyrene D, = 1.4x 10 7 cm2 s1 [192]. 

The rate and character of the molecular motions of both the molecules embedded in the lipid bilayer and lipid molecules themselves are strongly dependent on the temperature [19, 203], At a certain temperature tm, the gel-liquid crystal phase transition is known to occur for the membrane made of a synthetic lipid. For example, tm = 41.5 °C for the membranes from DPL. In the vesicles formed by a mixture of lipids, e.g. egg lecithin, the phase transition occurs smoothly rather than jumpwise and starts below 0 °C. Note that the permeability of lipid membranes increases notably upon transition from the liquid crystal state to the gel state [204]. 

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