Molecular packing in sphingomyelin bilayers and sphingomyelin/phospholid mixtures
2003 (English)In: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, Vol. 59, no 9, 2191-5 p.Article in journal (Refereed) Published
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.
Sphingomyelin, Spontaneous curvature, Molecular packing properties
IdentifiersURN: urn:nbn:se:umu:diva-9973DOI: doi:10.1016/S1386-1425(03)00014-3OAI: oai:DiVA.org:umu-9973DiVA: diva2:149644