Changes in DPPC Liposomes Structure Induced by a 1-Carba-Alpha-Tocopherol Analogue

Using steady-state emission spectroscopy of 1-anilino-8-naphthalene sulfonate (ANS) and 1,6-diphenyl-1,3,5-hexatriene (DPH), fluorescence anisotropy, the interactions of newly synthesised 1-carba-alpha-tocopherol (CT) with a 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) membrane When the concentration of CT molecules in the DPPC liposomes was increased, structural changes were seen, as well as the emergence of separate phases in the mixture. Reduced temperatures led in a drop in the temperature of the primary phase transition and fluidization, which was associated to higher hydration in the bilayer, according to temperature studies. For CT concentrations as low as 2 mol%, the DSC measurements revealed considerable changes in the DPPC structure. Contour plots created using concentration–temperature data gathered with fluorescent probes allowed the detection of a variety of phases, including gel, ordered liquid, disordered liquid, and liquid crystalline phases. The H-bonding interactions generated by the CT molecule placed in the bilayer with a modified chromanol ring caused water molecules to be evacuated from the interphase, causing chaos and structural changes to the previously ordered gel phase.

Author(s) Details:

Grazyna Neunert,
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland.

Jolanta Tomaszewska-Gras,
Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-637 Poznan, Poland.

Aneta Baj,
Department of Natural Products Chemistry, Faculty of Chemistry, University of Bialystok, Ciolkowskiego 1K, 15-245 Bialystok, Poland.

Marlena Gauza-Wlodarczyk,
Department of Biophysics, Faculty of Medical Sciences, Poznan University of Medical Sciences, Grunwaldzka 6, 60-780 Poznan, Poland.

Stanislaw Witkowski,
Department of Natural Products Chemistry, Faculty of Chemistry, University of Bialystok, Ciolkowskiego 1K, 15-245 Bialystok, Poland.

Krzysztof Polewski,
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland.

Please see the link here: https://stm.bookpi.org/CTCB-V2/article/view/7131

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