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Domain Formation in Phosphatidylinositol Monophosphate/Phosphatidylcholine Mixed Vesicles

Chemistry Department, Kent State University, Kent, Ohio

Correspondence: Address reprint requests to Arne Gericke, E-mail: agericke{at}kent.edu.

Phosphoinositides have been shown to control membrane trafficking events by targeting proteins to specific cellular sites, which requires a tight regulation of phosphoinositide generation and turnover as well as a high degree of compartmentalization. To shed light on the processes that lead to the formation of phosphoinositide-enriched microdomains, phosphatidylcholine/phosphatidylinositol monophosphate (phosphatidylinositol-3-phosphate (PI-3P), -4-phosphate (PI-4P), or -5-phosphate (PI-5P)) mixed vesicles were investigated by calorimetric (DSC) Fourier transform infrared spectroscopic (FTIR), and fluorescence resonance energy transfer (FRET) measurements. The experiments furnished results consistent with a pH-dependent formation of phosphatidylinositol monophosphate-enriched microdomains. The domain formation was most pronounced between pH 7 and 9.5, whereas slightly acidic pH values (pH 4) resulted in the disintegration of the domains. This pH-dependent phosphatidylcholine/phosphatidylinositol monophosphate demixing was observed for the gel phase (FTIR experiments) as well as for the fluid lipid phase (FRET measurements). The observed microdomains are presumably stabilized by hydroxyl/hydroxyl as well as hydroxyl/phosphomonoester and phosphodiester interactions. While the pH dependence of the mutual phosphatidylinositol monophosphate interaction was largely the same for all investigated phosphatidylinositol monophosphates, it turned out that the relative stability of phosphatidylinositol monophosphate-enriched microdomains (pH 7–9.5) was governed by the position of the phosphomonoester group at the inositol ring (PI-4P > PI-5P > PI-3P). Demixing was also observed for phosphatidylcholine/phosphatidylinositol mixed vesicles; however, in this case the microdomain formation was only slightly affected by pH changes.

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