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Biophys J, April 2000, p. 1932-1946, Vol. 78, No. 4

Effects of Vitrified and Nonvitrified Sugars on Phosphatidylcholine Fluid-to-Gel Phase Transitions

Karen L. Koster,* Yao Ping Lei,* Matthew Anderson,* Stephen Martin,dagger and Gary Bryantdagger

 *Department of Biology, University of South Dakota, Vermillion, South Dakota 57069 USA, and  dagger Department of Applied Physics, RMIT University, Melbourne, Australia

DSC was used to study the ability of glass-forming sugars to affect the gel-to-fluid phase transition temperature, Tm, of several phosphatidylcholines during dehydration. In the absence of sugars, Tm increased as the lipid dried. Sugars diminished this increase, an effect we explain using the osmotic and volumetric properties of sugars. Sugars vitrifying around fluid phase lipids lowered Tm below the transition temperature of the fully hydrated lipid, To. The extent to which Tm was lowered below To ranged from 12° to 57°, depending on the lipids' acyl chain composition. Sugars vitrifying around gel phase lipids raised Tm during the first heating scan in the calorimeter, then lowered it below To in subsequent scans of the sample. Ultrasound measurements of the mechanical properties of a typical sugar-glass indicate that it is sufficiently rigid to hinder the lipid gel-to-fluid transition. The effects of vitrification on Tm are explained using the two-dimensional Clausius-Clapeyron equation to model the mechanical stress in the lipid bilayer imposed by the glassy matrix. Dextran and polyvinylpyrrolidone (PVP) also vitrified but did not depress Tm during drying. Hydration data suggest that the large molecular volumes of these polymers caused their exclusion from the interbilayer space during drying.

Biophys J, April 2000, p. 1932-1946, Vol. 78, No. 4
© 2000 by the Biophysical Society   0006-3495/00/04/1932/15  $2.00


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