Electrical capacitance of lipid bilayer membranes of hydrogenated egg lecithin at the temperature phase transition

• Published in: European biophysics journal 2003-03, Vol.32 (1), p.55-59
• Main Authors: Antonov, Valerij F, Anosov, Andrej A, Norik, Vladimir P, Korepanova, Evgenija A, Smirnova, Elena Y
• Format: Article
• Language: English
• Subjects: Animals; Biophysics; Calorimetry; Chickens; Crystallization - methods; Eggs; Electric Capacitance; Fatty acids; Hydrogenation; Lipid Bilayers - chemistry; Lipids; Membrane Potentials; Membranes; Phase transitions; Phosphatidylcholines - chemistry; Solutions; Temperature; Transition temperatures
• ISSN: 0175-7571; 1432-1017
• DOI: 10.1007/s00249-002-0266-7

Electrical capacitance of the planar bilayer lipid membrane (BLM) formed from hydrogenated egg lecithin (HEL) has been studied during many passages through the phase transition temperature. In contrast to the BLM from individual synthetic phospholipids, membranes from HEL did not demonstrate any capacitance change at the phase transition temperature maximum, as measured by differential scanning calorimeter at 52 degrees C. Instead, two temperatures have been discerned by capacitance records: thickening at 42-43 degrees C and thinning at 57-59 degrees C. The first temperature region is close to the transition temperature of dipalmitoyllecithin, whereas the second is close to that of distearoyllecithin, two main components of the HEL. It was suggested that capacitance measurements were able to reveal a phase separation in the BLM from HEL which was not detected by differential scanning calorimetry. The phase transition of the BLM from the liquid crystal state to the gel state is followed by thickening of the bilayer structure, partly due to a gauche- trans transition of lipid molecules but mainly due to redistribution of the solvent n-decane.