Miscibility of Ternary Mixtures of Phospholipids and Cholesterol in Monolayers, and Application to Bilayer Systems

• Published in: Biophysical journal 2005-01, Vol.88 (1), p.269-276
• Main Authors: Stottrup, Benjamin L., Stevens, Daniel S., Keller, Sarah L.
• Format: Article
• Language: English
• Subjects: Air; Animals; Argon - chemistry; Biochemistry; Biophysics - methods; Brain - metabolism; Cattle; Cholesterol; Cholesterol - chemistry; Light; Lipid Bilayers - chemistry; Lipids; Lipids - chemistry; Membrane Lipids - chemistry; Membranes; Membranes, Artificial; Molecules; Oxidation; Oxygen - chemistry; Phosphatidylcholines - chemistry; Phospholipids - chemistry; Pressure; Surface Properties; Temperature; Time Factors
• ISSN: 0006-3495; 1542-0086
• DOI: 10.1529/biophysj.104.048439

We investigate miscibility transitions of two different ternary lipid mixtures, DOPC/DPPC/Chol and POPC/PSM/Chol. In vesicles, both of these mixtures of an unsaturated lipid, a saturated lipid, and cholesterol form micron-scale domains of immiscible liquid phases for only a limited range of compositions. In contrast, in monolayers, both of these mixtures produce two distinct regions of immiscible liquid phases that span all compositions studied, the α-region at low cholesterol and the β-region at high cholesterol. In other words, we find only limited overlap in miscibility phase behavior of monolayers and bilayers for the lipids studied. For vesicles at 25°C, the miscibility phase boundary spans portions of both the monolayer α-region and β-region. Within the monolayer β-region, domains persist to high pressures, yet within the α-region, miscibility phase transition pressures always fall below 15 mN/m, far below the bilayer equivalent pressure of 32 mN/m. Approximately equivalent phase behavior is observed for monolayers of DOPC/DPPC/Chol and for monolayers of POPC/PSM/Chol. As expected, pressure-area isotherms of our ternary lipid mixtures yield smaller molecular area and compressibility for monolayers containing more saturated acyl chains and cholesterol. All monolayer experiments were conducted under argon. We show that exposure of unsaturated lipids to air causes monolayer surface pressures to decrease rapidly and miscibility transition pressures to increase rapidly.