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Molecular packing in sphingomyelin bilayers and sphingomyelin/phospholid mixtures
Umeå University, Faculty of Science and Technology, Chemistry.
Umeå University, Faculty of Science and Technology, Chemistry.
2003 (English)In: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, Vol. 59, no 9, 2191-5 p.Article in journal (Refereed) Published
Abstract [en]

The molecular packing properties of sphingomyelin (SM) from egg yolk were studied. The influence of the spontaneous curvature of SM on the phase behaviour of SM/dodecane/water systems was investigated. A comparison was made to a previous study by Lindblom et al. (Liq. Cryst. 3 (1988) 783), of the phase behaviour of dipalmitoylphosphatidylcholine (DPPC)/dodecane/water systems, where a reversed hexagonal liquid crystalline was shown to form at high water contents (60–80%, w/w). In contrast, SM/dodecane/water systems mainly maintained a lamellar liquid crystalline phase at all compositions and temperatures >35 °C. This suggests that the spontaneous curvature of SM is larger than for DPPC. To further examine the packing properties of SM and DPPC, the phase behaviour of SM/dioleoylphosphatidylethanolamine (DOPE)/water and DPPC/DOPE/water systems were investigated. Aqueous dispersions of DOPE normally form a reversed hexagonal liquid crystalline phase, while an isotropic phase was formed at small additions (20 mol.%) of SM or DPPC and a lamellar liquid crystalline phase was maintained at higher fractions (>35 mol.%) of SM or DPPC.

Place, publisher, year, edition, pages
2003. Vol. 59, no 9, 2191-5 p.
Keyword [en]
Sphingomyelin, Spontaneous curvature, Molecular packing properties
Identifiers
URN: urn:nbn:se:umu:diva-9973DOI: doi:10.1016/S1386-1425(03)00014-3OAI: oai:DiVA.org:umu-9973DiVA: diva2:149644
Available from: 2008-06-03 Created: 2008-06-03 Last updated: 2011-01-13Bibliographically approved

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