Hydration forces and membrane stresses: cryobiological implications and a new technique for measurement

Hydration Forces Between Lipid Bilayers: A Theoretical Overview and a Look on Methods Exploring Dehydration

Although, many biological systems fulfil their functions under the condition of excess hydration, the behaviour of bound water as well as the processes accompanying dehydration are nevertheless important to investigate. Dehydration can be a result of applied mechanical pressure, lowered humidity or cryogenic conditions. The effort required to dehydrate a lipid membrane at relatively low degree of hydration can be described by a disjoining pressure which is called hydration pressure or hydration force. This force is short-ranging (a few nm) and is usually considered to be independent of other surface forces, such as ionic or undulation forces. Different theories were developed to explain hydration forces that are usually not consistent with each other and which are also partially in conflict with experimental or numerical data.Over the last decades it has been more and more realised that one experimental method alone is not capable of providing much new insight into the world of such hydration forces. Therefore, research requires the comparison of results obtained from the different methods. This chapter thus deals with an overview on the theory of hydration forces, ranging from polarisation theory to protrusion forces, and presents a selection of experimental techniques appropriate for their characterisation, such as X-ray diffraction, atomic force microscopy and even calorimetry.

Thermodynamic and structural behaviour of equimolar POPC/CnE4 (n=8, 12, 16) mixtures by sorption gravimetry, 2H NMR spectroscopy and X-ray diffraction

The hydration behaviour of equimolar mixtures of phospholipids and nonionic surfactants with different chain length was investigated by gravimetric sorption, NMR spectroscopy and X-ray diffraction. At the most hydration degrees investigated, the incorporation of nonionic surfactants in a phospholipid bilayer leads to an increase of the hydrophilicity, which can be shown by the presence of excess hydration. The increased hydrophilicity could be explained by the excavation of additional water binding sites due to the "dilution" of the dipole field of the phospholipid bilayer. Another related contribution arises from the increase of the accessible surface area due to the increase of gauche conformers that result from the steric mismatch when surfactants are incorporated into the phospholipid matrix. (2)H NMR spectroscopy was used to determine the quadrupolar splitting representing a measure of the order state of water. The swelling behaviour could be assessed by small-angle X-ray diffraction. (31)P NMR spectroscopy was applied for the assignment of phase structures to the respective hydration range.

Thermal Stability of Proteins

Protein stability is critical to the outcome of nearly all thermally mediated applications to biomaterials such as thermal therapies (including cryosurgery), burn injury, and biopreservation. As such, it is imperative to understand as much as possible about how a protein loses stability and to what extent we can control this through the thermal environment as well as through chemical or mechanical modification of the protein environment. This review presents an overview of protein stability in terms of denaturation due to temperature alteration (predominantly high and some low) and its modification by use of chemical additives, pH modification as well as modification of the mechanical environment (stress) of the proteins such as collagen. These modifiers are able to change the kinetics of protein denaturation during heating. While pH can affect the activation energy (or activation enthalpy) and the frequency factor (or activation entropy) of the denaturation kinetics, many other chemical and mechanical modifiers only affect the frequency factor (activation entropy). Often, the modification affecting activation entropy appears to be linked to the hydration of the protein. While the heat-induced denaturation of proteins is reasonably well understood, the heat denaturation of structural proteins (e.g., collagen) within whole tissues remains an area of active research. In addition, while some literature exists on protein denaturation during cold temperatures, relatively little is known about the kinetics of protein denaturation during both freezing and drying. Further understanding of this kinetics will have an important impact on applications ranging from preservation of biomaterials and pharmaceutics to cryosurgery. Interestingly, both freezing and drying involve drastic shifts in the hydration of the proteins. It is clear that understanding protein hydration at the molecular, cellular, and tissue level will be important to the future of this evolving area.

Freezing stresses and hydration of isolated cell walls

The hydration of the cell walls of the giant alga Chara australis was measured as a function of temperature using quantitative deuterium nuclear magnetic resonance (NMR) of samples hydrated with D2O. At temperatures 23-5K below freezing, the hydration ratio (the ratio of mass of unfrozen water in microscopic phases in the cell wall to the dry mass) increases slowly with increasing temperature from about 0.2 to 0.4. It then rises rapidly with temperature in the few Kelvin below the freezing temperature. The linewidth of the NMR signal varies approximately linearly with the reciprocal of the hydration ratio, and with the freezing point depression or water potential. These empirical relations may be useful in estimating cell wall water contents in heterogeneous samples.

Hydration pressure and phase transitions of phospholipids. I. Piezotropic approach

Dehydration reduces the main phase transition pressure of phospholipids. An analysis based on the Gibbs-Duhem equation shows how the shift of the transition pressure is correlated to the hydration pressure. By using Fourier transform infrared (FT-IR) spectroscopy we determined the hydration-dependent phase transition pressure. The application of our new approach gives hydration pressure values which agree with the values obtained with the osmotic stress method.

Phase diagram of 1,2-dioleoylphosphatidylethanolamine (DOPE):water system at subzero temperatures and at low water contents

The phase behavior of partially hydrated 1, 2-dioleoylphosphatidylethanolamine (DOPE) has been studied using differential scanning calorimetry and X-ray diffraction methods together with water sorption isotherms. DOPE liposomes were dehydrated in the H(II) phase at 29 degrees C and in the L(alpha) phase at 0 degrees C by vapor phase equilibration over saturated salt solutions. Other samples were prepared by hydration of dried DOPE by vapor phase equilibration at 29 degrees C and 0 degrees C. Five lipid phases (lamellar liquid crystalline, L(alpha); lamellar gel, L(beta); inverted hexagonal, H(II); inverted ribbon, P(delta); and lamellar crystalline, L(c)) and the ice phase were observed depending on the water content and temperature. The ice phase did not form in DOPE suspensions containing <9 wt% water. The L(c) phase was observed in samples with a water content of 2-6 wt% that were annealed at 0 degrees C for 2 or more days. The L(c) phase melted at 5-20 degrees C producing the H(II) phase. The P(delta) phase was observed at water contents of <0.5 wt%. The phase diagram, which includes five lipid phases and two water phases (ice and liquid water), has been constructed. The freeze-induced dehydration of DOPE has been described with the aid of the phase diagram.

The effects of solutes on the freezing properties of and hydration forces in lipid lamellar phases

Quantitative deuterium nuclear magnetic resonance is used to study the freezing behavior of the water in phosphatidylcholine lamellar phases, and the effect upon it of dimethylsulfoxide (DMSO), sorbitol, sucrose, and trehalose. When sufficient solute is present, an isotropic phase of concentrated aqueous solution may coexist with the lamellar phase at freezing temperatures. We determine the composition of both unfrozen phases as a function of temperature by using the intensity of the calibrated free induction decay signal (FID). The presence of DMSO or sorbitol increases the hydration of the lamellar phase at all freezing temperatures studied, and the size of the increase in hydration is comparable to that expected from their purely osmotic effect. Sucrose and trehalose increase the hydration of the lamellar phase, but, at concentrations of several molal, the increase is less than that which their purely osmotic effect would be expected to produce. A possible explanation is that very high volume fractions of sucrose and trehalose disrupt the water structure and thus reduce the repulsive hydration interaction between membranes. Because of their osmotic effect, all of the solutes studied reduced the intramembrane mechanical stresses produced in lamellar phases by freezing. Sucrose and trehalose at high concentrations produce a greater reduction than do the other solutes.

Characterisation of sorbed water molecules on neutral and ionic polysaccharides

Ionic and neutral polysaccharides with well-defined structures were chosen to investigate the mechanism of water sorption at different relative humidities. From an experimental point of view, the freezing water was determined by DSC when the total sorbed water was obtained from thermogravimetry. The isotherms of sorption and enthalpies of interaction were determined using the combination of a microbalance and a microcalorimeter. It is shown that freezing water appears for P/P(zero) > 0.85 especially with the neutral polymers. The differential molar enthalpy of interaction is higher for P/P(zero) < 0.85 corresponding to the fixation of two water molecules forming double H-bonds; this result is confirmed by molecular modelling; saturation is obtained experimentally for 4 water molecules interacting per glucose unit. On ionic polymers, the water retention increases especially over P/P(zero) approximately 0.8 and the enthalpy of interaction is higher for the first water molecules sorbed. For P/P(zero) approximately equal to 0.8, the numbers of bound water molecules found are 2 per glucopyranosyl unit for neutral polysaccharides, 5 for glucuronan and 9-10 for carboxymethylcellulose (CMC) of DS = 2 and hyaluronan (HA).