Interaction of carbohydrates with dry dipalmitoylphosphatidylcholine |
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| Authors: | L M Crowe J H Crowe D Chapman |
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| Institution: | 1. Department of Zoology, University of California, Davis, California 95616, USA;2. Department of Biochemistry and Chemistry, Royal Free Hospital Medical School, University of London, London NW3, U.K.;1. State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China;2. University of Chinese Academy of Sciences, Beijing 100049, China;1. Department of Chemistry, Vellore Institute of Technology, Vellore 632014, Tamilnadu, India;1. B.Verkin Institute for Low Temperature Physics and Engineering of the National Academy of Sciences of Ukraine, Lenin Ave., 47, 61103 Kharkov, Ukraine;2. Institute of Organic Chemistry of Research Centre for Natural Sciences of the Hungarian Academy of Sciences, Magyar tudosok korutja, 2, Budapest H-1117, Hungary;3. University of Arizona, Department of Chemistry and Biochemistry, Tucson, AZ 85721, USA;1. Animal Production Department, Faculty of Agriculture, Kafrelsheikh University, El-Geish Street, 33516, Kafrelsheikh, Egypt;2. Department of Theriogenology, Faculty of Veterinary Medicine, Kafrelsheikh University, El-Geish Street, 33516, Kafrelsheikh, Egypt;3. Department of Theriogenology, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt;4. Animal Production Research Institute, Agriculture Research Center, Ministry of Agriculture, Dokki, Giza, Egypt;5. High Institute for Agricultural Co-operation, Shoubra, Egypt;1. Institute of Automation and Electrometry, Russian Academy of Sciences, Novosibirsk, 630090, Russia;2. Novosibirsk State University, Novosibirsk, 630090, Russia;3. Institute of Cytology and Genetics, Russian Academy of Sciences, Novosibirsk, 630090, Russia |
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| Abstract: | Interactions of six carbohydrates (trehalose, sucrose, glucose, raffinose, inositol, and glycerol) with dry dipalmitoylphosphatidylcholine (DPPC) were studied using differential scanning calorimetry (DSC) and infrared spectroscopy (ir) in order to elucidate the mechanism by which some of these carbohydrates preserve structural and functional integrity of dry membranes. Results with DSC showed that trehalose depressed the main transition temperature (Tmid) of dry DPPC below that of fully hydrated DPPC, and raised the enthalpy of that transition more than did addition of water. Results obtained with ir spectroscopy suggested a potential mechanism for this interaction. In the presence of most of the carbohydrates the ir spectrum for DPPC showed changes similar to those seen when water was added to dry DPPC, and the asymmetric P = O stretching band was diminished in intensity. The degree to which the carbohydrates tested affected the integrated intensity of this band and the Tmid was correlated with the ability of those carbohydrates to preserve dry membranes. Also, bands assigned to -OH deformations in the trehalose and other carbohydrates were depressed in the presence of DPPC. Based on these observations, it is suggested that the mechanism of interaction between the carbohydrate and lipid involves hydrogen bonding between -OH groups on the carbohydrate and the phosphate head group of the phospholipid. The only exceptions to this pattern are glycerol, which depresses Tmid of dry DPPC, and myo-inositol, which has no effect on Tmid or the ir spectrum of DPPC; neither carbohydrate can preserve dry membranes. It is suggested, based on ir spectroscopy and previous results with monolayer preparations, that glycerol interacts with phospholipids by a mechanism different from that shown by the other carbohydrates. |
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