The effect of ethanol on the structure of phosphatidylserine bilayers

Thermotropic and structural effects of ethanol on phosphatidylserine (PS) membranes were investigated by differential scanning calorimetry (DSC) and X-ray diffraction. It was found that up to 15% (v/v) added ethanol, there is little change in the melting temperature of the phospholipid and no change...

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Bibliographic Details
Published in:Chemistry and physics of lipids 1998-05, Vol.92 (2), p.127-137
Main Authors: Wachtel, E., Borochov, N., Bach, D., Miller, I.R.
Format: Article
Language:English
Subjects:
Anesthetics, General - pharmacology
Animals
Calorimetry, Differential Scanning
Cattle
DSC
Electrochemistry
Ethanol - pharmacology
Gels
In Vitro Techniques
Lipid Bilayers - chemistry
Phosphatidylserines - chemistry
Phospholipids
Spinal Cord - chemistry
Thermodynamics
X-Ray Diffraction
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Summary:Thermotropic and structural effects of ethanol on phosphatidylserine (PS) membranes were investigated by differential scanning calorimetry (DSC) and X-ray diffraction. It was found that up to 15% (v/v) added ethanol, there is little change in the melting temperature of the phospholipid and no change in the interbilayer ( d) spacing in the gel phase, indicating that there is no interdigitation of the hydrocarbon chains. Above the melting temperature of the phospholipid, a large decrease of the d spacing, due primarily to a decrease in the thickness of the bilayer, was found. Ethanol molecules located in the headgroup region apparently expand the area available to the headgroups with concomitant coiling of the acyl chains, resulting in marked thinning of the lipid layer.
ISSN:0009-3084
1873-2941
DOI:10.1016/S0009-3084(98)00018-8