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Characterization by infrared spectroscopy of the bilayer to nonbilayer phase transition of phosphatidylethanolamines

DOITrouver le DOI : https://doi.org/10.1021/bi00514a024
AuteurRechercher : 1; Rechercher : 1; Rechercher : 1
Affiliation
  1. Conseil national de recherches Canada
FormatTexte, Article
Résumé
A Fourier-transform infrared spectroscopic study of the thermotropic behavior of egg yolk phosphatidylethanolamines is reported. Two phase changes were monitored, the gel to liquid-crystalline acyl chain melting transition, centered at 12 ºC, and a transition from the liquid-crystalline to the inverted hexagonal phase, centered at 28 ºC. It is demonstrated that the gel to liquid-crystalline phase transition results in a large increase in the conformational disorder of the acyl chains in the bilayer and that the nonbilayer phase contains a still higher degree of conformational disorder. It is shown that the transition to the inverted hexagonal phase is promoted by highly unsaturated acyl chains. A model is developed for the bilayer to nonbilayer phase transition in which it is proposed that the driving force which triggers this phase transition is the introduction of a degree of conformational disorder so high that the integrity of the bilayer surface can no longer be maintained, due to the volume requirements of the acyl chains. A number of previously reported data are rationalized in terms of this hypothesis.
Date de publication
Dans
  • Biochemistry 20, nº 11 : 3138–3145.
Langueanglais
Publications évaluées par des pairsOui
Numéro du CNRCNRCC 18867
MANTSCH1981A
Numéro NPARC9361641
Exporter la noticeExporter en format RIS
Signaler une correctionSignaler une correction (s'ouvre dans un nouvel onglet)
Identificateur de l’enregistrementc4055013-d1f8-4547-affe-24df7d0b4cb2
Enregistrement créé2009-07-10
Enregistrement modifié2020-03-13

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