Interactions between diacylglycerophosphoethanolamines and n-alkanes in monolayers and bilayers

Intermolecular forces in spread phospholipid monolayers at oil/water interfaces

The lateral intermolecular forces between phospholipids are of particular relevance to the behavior of biomembranes, and have been approached via studies of monolayer isotherms at aqueous interfaces, mostly restricted to air/water (A/W) systems. For thermodynamic properties, the oil/water (O/W) interface has major advantages but is experimentally more difficult and less studied. A comprehensive reanalysis of the available thermodynamic data on spread monolayers of phosphatidyl cholines (PC) and phosphatidyl ethanolamines (PE) at O/W interfaces is conducted to identify the secure key features that will underpin further development of molecular models. Relevant recourse is made to isotherms of single-chain molecules and of mixed monolayers to identify the contributions of chain-chain interactions and interionic forces. The emphasis is on the properties of the phase transitions for a range of oil phases. Apparent published discrepancies in thermodynamic properties are resolved and substantial agreement emerges on the main features of these phospholipid monolayer systems. In compression to low areas, the forces between the zwitterions of like phospholipids are repulsive. The molecular model for phospholipid headgroup interactions developed by Stigter et al. accounts well for the virial coefficients in expanded phospholipid O/W monolayers. Inclusion of the changes in configuration and orientation of the zwitterion headgroups on compression, which are indicated by the surface potentials in the phase transition region, and inclusion of the energy of chain demixing from the oil phase will be required for molecular modeling of the phase transitions.

Micelle formation of diacylglycerophosphocholines in organic solvents I. Effects of the solvents on Krafft points

Krafft points of diacylglycerophosphocholines (PC) were measured in alkanes-cyclohexane solutions by differential scanning calorimetry, and it was found that they were regularly increased following the increase in alkane content in the solutions and the chain length of the alkanes. From these results it was deduced that the mixing of PC with alkanes occurred in the gel state of the PC, but not in micelles at higher temperatures above the Krafft points, where micellar solutions are provided. The penetration of alkanes into gel state PC was found to be dominated by Langmuir type interaction, and the affinity of alkanes increases with increasing in chain lengths. Above the Krafft points, the micelle formation was confirmed by using the fluorescence probe technique.