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The thermotropic behavior and major molecular species composition of the phospholipids of echinoderms
This study examines the molecular species composition and heat-induced crystalline-liquid crystalline phase transitions of phosphatidylcholine ( PC ) and phosphatidylethanolamine ( PE ) from the muscle tissues of six species of echinoderms that were collected during the summer: the starfishes Distol...
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Published in: | Russian journal of marine biology 2014-03, Vol.40 (2), p.131-139 |
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Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | This study examines the molecular species composition and heat-induced crystalline-liquid crystalline phase transitions of phosphatidylcholine (
PC
) and phosphatidylethanolamine (
PE
) from the muscle tissues of six species of echinoderms that were collected during the summer: the starfishes
Distolasterias nipon
and
Asterias amurensis
, the sea urchin
Strongylocentrotus intermedius
, and the holothurians
Eupentacta fraudatrix
,
Cucumaria frondosa japonica
, and
Apostichopus japonicus
. Phospholipids (
PLs
) were in the liquid crystalline state, which is optimal for the functioning of the cell membranes. The use of data on the molecular species composition of
PLs
for the interpretation of their thermotropic behavior indicated that homeoviscous adaptation is achieved by various rearrangements in the composition of the aliphatic groups of
PLs
. The phase transitions of
PC
and
PE
of echinoderms (except holothurians) were symbatic. The presence of a high-temperature peak on the
PC
thermograms of
C. frondosa japonica
and
A. japonicus
is attributable to the melting of the phospholipid domain, which is composed of molecular species with saturated aliphatic groups. Such domains are responsible for a significant shift in the temperature ranges of the phase transitions of phospholipids of holothurians and sea urchin towards temperatures above 0°C. |
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ISSN: | 1063-0740 1608-3377 |
DOI: | 10.1134/S1063074014020059 |