Liposomal membranes. VII. Fusion and aggregation of egg lecithin liposomes as promoted by polysaccharides

Pullulan, one of polysaccharides, induces aggregation of egg lecithin multilamellar liposomes as detected by turbidity of the solution. The turbidity disappears upon treatment with pullulanase, indicating that the aggregation induced by pullulan is reversible. On the other hand, the turbidity induced on single-walled liposomes is not completely reversed by incubation with the enzyme. The phenomenon is interpreted as the involvement of irreversible fusion of liposomes. Thus, the enzyme digestion method provides a novel simple means to distinguish fusion of liposomes from aggregation.     

Interactions between flavonoids and hemoglobin in lecithin liposomes

In this paper, the binding of flavonoids (quercetin and rutin) to hemoglobin (Hb) have been investigated by fluorescence, absorption spectroscopy and circular dichroism (CD) spectroscopy. The binding parameters and binding mode between flavonoids and Hb are determined and the results of CD and synchronous fluorescence spectra indicate a conformational change of Hb with addition of flavonoids. The effects of lecithin liposomes on the binding parameter of quercetin and rutin to Hb are also studied. When incorporated into liposome, flavonoids can reduce the fluorescence of tryptophanyl residues of Hb to a lesser extent. The difference of the structure characteristics between quercetin and rutin has a significant effect on their binding affinity for Hb.     

Influence of lipids on ice formation in cryoprotective media

Cryomicroscopic analysis demonstrated that two lipid preparations from marine vertebrates (<0.1%) and liposomes prepared from rainbow trout sperm lipids (<0.5%) efficiently hindered the growth of ice crystals during freezing of multicomponent cryoprotective media used for trout sperm cryopreservation. At higher lipid concentrations, crystals either did not form at all or had altered shape and blurred boundaries. Addition of egg yolk (10%) together with these lipids increased the size of crystal structures and markedly changed their shape.     

Action of surfactants on egg lecithin liposomes

The lytic action of several homologous series of surfactants including N-acyl derivatives of the Na-salt of amino acids on the egg lecithin multilamellar liposomes was examined. The affinity for the lipid membrane and the solubilising capacity of the agents were estimated. The contribution of a CH₂ group and that of the polar head group of surfactants to the free energy of the agent's binding to the membrane were evaluated. The results obtained indicate that the contribution of a CH₂ group to the free binding energy depends on the nature of the surfactants' head group. This dependence is attributed to either various localisation of the agent's molecules in the lipid bilayer or to different properties of the agent's hydrocarbon tails. The contributions of the head groups of the surfactants are assumed to reflect the affinity of these head groups for the lecithin polar head group at the membrane interface. The results obtained indicate some degree of specificity involved in the interactions of the head groups.     

Interaction of aldolase A with lecithin liposomes

The aldolase A binding to the lecithin liposomes (Kd = 2.4 +/- 0.1 X 10(-3) M) has been shown by the fluorescence and tryptophan phosphorescence at the room temperature. The interaction is accompanied by an increase in the phospholipid bilayer microviscosity, and some conformational changes in the hydrophobic part of the enzyme, pronouncing themselves in Trp-147 environment rigidity, decrease. The observation of membrane viscosity vs. incubation time revealed practically instant enzyme-membrane interaction and no gradual incorporation. The accessibility of the NAD-binding domain of aldolase for NADH in the liposome presence remains unaltered.     

Adsorption of lecithin liposomes to acid clay

The interaction between lecithin liposomes and acid clay was investigated to clarify the mechanism for liposome adsorption to the clay. It was found that the multilamellar vesicular structure of the liposomes was broken as a result of primary adsorption. The acid clay particles aggregated and were eventually covered by the lecithin layer structure. In the case of kaolin, on the other hand, the liposomes were weakly adsorbed to the clay and maintained the vesicular structure. The amount of primary adsorption to the clay surface, which was estimated from the adsorption isotherm, was more for acid clay than for kaolin, and the total amount adsorbed to the acid clay was also more than to kaolin. This result can be explained by the much higher density of the negative charge on the acid clay surface than that for kaolin. The liposomes are therefore considered to be adsorbed to the acid clay mainly by the choline positive charge residing at the end of the lecithin molecule, although this is of no net charge as a whole.     

Effects of calcium-induced aggregation on the physical stability of liposomes containing plant glycolipids

Membranes containing either negatively charged lipids or glycolipids can be aggregated by millimolar concentrations of Ca(2+). In the case of membranes made from the negatively charged phospholipid phosphatidylserine, aggregation leads to vesicle fusion and leakage. However, some glycolipid-containing biological membranes such as plant chloroplast thylakoid membranes naturally occur in an aggregated state. In the present contribution, the effect of Ca(2+)-induced aggregation on membrane stability during freezing and in highly concentrated salt solutions (NaCl+/-CaCl(2)) has been determined in membranes containing different fractions of uncharged galactolipids, or a negatively charged sulfoglucolipid, or the negatively charged phospholipid phosphatidylglycerol (PG), in membranes made from the uncharged phospholipid phosphatidylcholine (PC). In the case of the glycolipids, aggregation did not lead to fusion or leakage even under stress conditions, while it did lead to fusion and leakage in PG-containing liposomes. Liposomes made from a mixture of glycolipids and PG that approximates the lipid composition of thylakoids were very unstable, both during freezing and at high solute concentrations and leakage and fusion were increased in the presence of Ca(2+). Collectively, the data indicate that the effects of Ca(2+)-induced aggregation of liposomes on membrane stability depend critically on the type of lipid involved in aggregation. While liposomes aggregated through glycolipids are highly stable, those aggregated through negatively charged lipids are severely destabilized.     

Microviscosity in lecithin liposomes: effect of nicotinic acid

We have studied the effect of nicotinic acid, a drug commonly used as a vasodilatory agent and also for the treatment of hypercholesterolemia, on the fluidity profile of liposomes of egg lecithin and dipalmitoyl lecithin, using a fluorescent polarization probe. In both cases the drug decreases the membrane fluidity and for cholesterol-probed liposomes, it disrupts the "intermediate fluid condition" induced by cholesterol. The drug also affects the activation energy for diffusion in the hydrophobic region of the liposomes.     

Thermotropic behavior of liposomes from egg yolk lecithin, hydrogenized egg yolk lecithin and their mixtures

The thermotropic properties of multilamellar liposomes from egg yolk lecithin, hydrogenized egg yolk lecithin and several mixtures of these two lipids were studied with the application of excimer--forming optical probe pyrene and microcalorimetry. It was discovered that when the proportion of the egg yolk lecithin in the lipid mixture was raised the temperature of the main phase transition reduced. For all this, independent of the lipid mixture composition when the temperature was raised, apparently, polarity of pyrene microenvironment in the liposomes bilayers decreased. On the basis of the analysis of solidus and liquidus curves obtained from calorimetric studies of the lipid mixtures and bend points of Arrhenius anamorphose obtained during the pyrene excimer formation measurements some conclusions were made about the role of unmodified and hydrogenized egg yolk lecithin cluster formation in the determination of thermotropic properties of the liposomes from the above two lipids mixtures. High temperature phase transition discovered for the egg yolk lecithin while measuring the pyrene excimer formation is proposed to be closely connected with temperature-dependent changes in the organization of phospholipid heads on the interphase bilayer/H2O solution.     

Tin compounds interaction with membranes of egg lecithin liposomes

This work is a continuation of earlier research concerning the influence of tin compounds on the dynamic properties of liposome membranes produced with lecithin hen egg yolks (EYL). The experiments were carried out at room temperature (about 25 degrees C). Four tin compounds were chosen, including three organic ones, (CH3)4Sn, (C2H5)4Sn and (C3H7)3SnCl, and one inorganic, SnCl2. The investigated compounds were admixed to water dispersions of liposomes. The content of the admixture changed within the range 0 mol-% to 11mol-% in proportion to EYL. Two spin probes were used in the experiment: 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) and 2-ethyl-2-(15-methoxy-15-oxopentadecyl)-4,4-dimethyl-3-oxazolidinyloxyl (16-DOXYL-stearic acid), which penetrated through different areas of the membrane. It was found that tin compounds containing chlorine were the most active in interaction with liposome membranes. In the case of (C3H7)3SnCl, after exceeding 4% admixture content, an additional line appeared in the spectrum of the TEMPO probe which can be a result of formation of domain structures in the membranes of the studied liposomes. Compounds containing chlorine are of ionized form in water solution. The obtained results can thus mean that the activity of admixtures can be seriously influenced by their ionic character. In case of an admixture of non-ionic compounds the compound with a longer hydrocarbon chain displayed a slightly stronger effect on the spectroscopic parameters of the probes.     

Interaction between RNAs from different sources and egg lecithin liposomes

The interaction of RNAs of molecular weight ranging between 15,000 and 30,000 with egg lecithin large and small unilamellar liposomes has been investigated. Torula and tRNA proved to be incorporated to a similar extent but no linear relationship between molecular weight and percent of incorporation was demonstrated. A relationship between percent of secondary structure of RNA and its ability to be trapped in SUV liposomes is suggested.     

Quenching of fluorescence of pyrene-substituted lecithin by tetracyanoquinodimethane in liposomes.

In this work we have applied a kinetic scheme derived from fluorescence kinetics of pyrene-labeled phosphatidylcholine in phosphatidylcholine membrane to explain the fluorescence quenching of 1-palmitoyl-2-(10-[pyrenl-yl]-sn-glycerol-3-phosphatidylchol ine (PPDPC) liposomes by tetracyanoquinodimethane (TCNQ). The scheme was also found to be applicable to neat PPDPC and the effect of the quencher could be attributed to certain steps of the proposed mechanism. The TCNQ molecules influence the fluorescence of pyrene moieties in PPDPC liposome in two ways. Firstly, an interaction between the quencher molecule and the pyrene monomer in the excited state quenches monomer fluorescence and effectively prevents the diffusional formation of the excimer. Secondly, an interaction between the quencher molecule and the excited dimer quenches the excimer fluorescence. The TCNQ molecule does not prevent the formation of the excimer in pyrene moieties aggregated in such a way that they require only a small rotational motion to attain excimer configuration. The diffusional quenching rate constant is calculated to be 1.0 x 10(8) M-1 s-1 for the pyrene monomer quenching and 1.3 x 10(7) M-1 s-1 for the pyrene excimer quenching. The diffusion constant of TCNQ is 1.5 x 10(-7) cm2 s-1 for the interaction radii of 0.8-0.9 nm. The TCNQ molecules are practically totally partitioned in the membrane phase.     

Interaction of tryptophan with lecithin liposomes: NMR and turbidity studies

A study on the interactions between tryptophan (Trp) and dipalmitoylphosphatidyl choline (DPPC) liposomes conducted with the NMR technique and taking turbidity measurements is reported. Trp is shown to be incorporated into the bilayer only when interaction occurs above gel-liquid transition. Disappearance of turbidity changes at the phase transition temperatures are shown to occur with Trp incorporation. 1H and 13C NMR relaxation times T1 of DPPC are seen to be reduced. Acyl chain signal intensity is shown to decrease and the corresponding line-width to increase as a function of Trp concentration. DPPC 31P [1H] Nuclear Overhauser Effect (NOE) is depressed by the presence of Trp above gel-liquid transition temperature whereas NOE remains high below phase transition temperature when Trp is present in the bilayer. Effects are shown to be the same in both H2O and in 2H2O. A membrane modification that may account for the previously observed inhibition of polysaccharide induced cell aggregation is hypothesized.     

Structural mobility and transformations in globular proteins

Journal of Biosciences - Although globular proteins are endowed with well defined three-dimensional structures, they exhibit substantial mobility within the framework of the given three-dimensional...     

Effect of cholesterol on sensitivity of lecithin liposomes to surface-active substances

The effect of cholesterol incorporation into multilamellar egg lecithin liposomes on the liposomes sensitivity toward N-acyl derivatives of amino acids was examined. Free energy of intermolecular interaction between lecithin head groups in the bilayer is estimated as 3.8 ± 0.1 kcal/mol.