The effect of ethanol on the structure of phosphatidylserine bilayers

Ellen Wachtel; N Borochov; D Bach; IR Miller

doi:10.1016/S0009-3084(98)00018-8

The effect of ethanol on the structure of phosphatidylserine bilayers

Ellen Wachtel, N Borochov, D Bach, IR Miller

Department of Molecular Chemistry and Materials Science Perlman

Research output: Contribution to journal › Meeting Abstract › peer-review

24 Citations (Scopus)

Abstract

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. (C) 1998 Elsevier Science Ireland Ltd. All rights reserved.

Original language	English
Pages (from-to)	127-137
Number of pages	11
Journal	Chemistry and Physics of Lipids
Volume	92
Issue number	2
DOIs	https://doi.org/10.1016/S0009-3084(98)00018-8
Publication status	Published - May 1998
Event	23rd FEBS Meeting - BASEL, SWITZERLAND Duration: 13 Aug 1995 → 18 Aug 1995

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title = "The effect of ethanol on the structure of phosphatidylserine bilayers",

abstract = "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. (C) 1998 Elsevier Science Ireland Ltd. All rights reserved.",

author = "Ellen Wachtel and N Borochov and D Bach and IR Miller",

year = "1998",

month = may,

doi = "10.1016/S0009-3084(98)00018-8",

language = "English",

volume = "92",

pages = "127--137",

journal = "Chemistry and Physics of Lipids",

issn = "0009-3084",

publisher = "Elsevier Ireland Ltd",

number = "2",

note = "23rd FEBS Meeting ; Conference date: 13-08-1995 Through 18-08-1995",

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TY - JOUR

T1 - The effect of ethanol on the structure of phosphatidylserine bilayers

AU - Wachtel, Ellen

AU - Borochov, N

AU - Bach, D

AU - Miller, IR

PY - 1998/5

Y1 - 1998/5

N2 - 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. (C) 1998 Elsevier Science Ireland Ltd. All rights reserved.

AB - 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. (C) 1998 Elsevier Science Ireland Ltd. All rights reserved.

U2 - 10.1016/S0009-3084(98)00018-8

DO - 10.1016/S0009-3084(98)00018-8

M3 - Meeting Abstract

SN - 0009-3084

VL - 92

SP - 127

EP - 137

JO - Chemistry and Physics of Lipids

JF - Chemistry and Physics of Lipids

IS - 2

T2 - 23rd FEBS Meeting

Y2 - 13 August 1995 through 18 August 1995

ER -

The effect of ethanol on the structure of phosphatidylserine bilayers

Abstract

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