Materials evaluation using cell-sized liposomes

Cell membranes play a vital role in delineating the internal cellular environment from the external surroundings, going beyond mere compartmentalization. Researchers have delved into the structural organization, properties, and functional roles of biological membranes, paving the way for their application in substance identification, detection, and quantification. This review introduces various studies and their implications for future research. It underscores the advantages of employing cell-sized liposomes, which enable real-time observation for rapid detection and analysis of diverse materials. The utility of cell-sized liposomes extends to their size, dynamic shape changes, and phase-separation, offering valuable insights into the evaluation of targeted materials.

Phase-Separated Structures of Sake Flavors-Containing Cell Model Membranes

Sake (a traditional Japanese alcoholic beverage) contains ethyl caproate (EC), which enhances its economic value. Isovaleraldehyde (IVA) is also a well-known flavoring agent in alcoholic beverages, which some people enjoy. Recently, studies revealed that EC decreased the size of homogenous 1,2-Dioleoyl-sn-glycero-3-phosphocholine (DOPC) liposomes whereas IVA increased their size. Cholesterol (Chol) and ergosterol were previously referred to as animal and fungus sterols. For the first time, this study demonstrated the phase behavior of the membrane in cell-sized liposomes containing EC and IVA. After adding EC, the solid ordered/liquid disordered (Ld) and liquid ordered (Lo)/Ld phase separation in DOPC/dipalmitoyl-sn-glycero-3-phosphocholine/cholesterol or ergosterol ternary membranes decreased, but the Lo/Ld phase separation decreased after adding IVA. Biophysics, physiological, and application aspects of EC and IVA evaluation were discussed. The findings of this study not only enhance our understanding of the function of flavors but also provide rapid and cost effective performance for the measurement.

The Flavonoid Molecule Procyanidin Reduces Phase Separation in Model Membranes

Procyanidin extracted from fruits, such as apples, has been shown to improve lipid metabolization. Recently, studies have revealed that procyanidin interacts with lipid molecules in membranes to enhance lipid metabolism; however, direct evidence of the interaction between procyanidin and lipid membranes has not been demonstrated. In this study, the phase behaviors and changes in the membrane fluidity of cell-sized liposomes containing apple procyanidin, procyanidin B2 (PB2), were demonstrated for the first time. Phase separation in 1,2-Dioleoyl-sn-glycero-3-phosphocholine (DOPC)/1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC)/cholesterol ternary membranes significantly decreased after the addition of PB2. The prospect of applying procyanidin content measurements, using the results of this study, to commercial apple juice was also assessed. Specifically, the PB2 concentrations were 50%, 33%, and 0% for pure apple juice, 2-fold diluted apple juice, and pure water, respectively. The results of the actual juice were correlated with PB2 concentrations and phase-separated liposomes ratios, as well as with the results of experiments involving pure chemicals. In conclusion, the mechanism through which procyanidin improves lipid metabolism through the regulation of membrane fluidity was established.

Phase Separation in Liposomes Determined by Ergosterol and Classified Using Machine Learning

Recent studies indicated that ergosterol (Erg) helps form strongly ordered lipid domains in membranes that depend on their chemical characters. However, direct evidence of concentration-dependent interaction of Erg with lipid membranes has not been reported. We studied the Erg concentration-dependent changes in the phase behaviors of membranes using cell-sized liposomes containing 1,2-Dioleoyl-sn-glycero-3-phosphocholine (DOPC)/1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC). We observed the concentration range of phase separation in ternary membranes was significantly wider when Erg rather than cholesterol (Chol) was used as the sterol component. We used machine learning for the first time to analyze microscopic images of cell-sized liposomes and identify phase-separated structures. The automated method was successful in identifying homogeneous membranes but performance remained data-limited for the identification of phase separation domains characterized by more complex features.

Quality Evaluation of Drinks Based on Liposome Shape Changes Induced by Flavor Molecules

The flavors of ethyl caproate and isoamyl acetate and their precursors are crucial in sake brewing for fermentation and evaluation of the corresponding quality of drinks. However, the quality evaluation of drinks containing these flavors is challenging. Therefore, sake quality was evaluated via dynamic membrane transformation on cell-sized liposomes while adding flavor-containing solutions. Flavor varieties have been reported to influence dynamic shape change patterns. This study reports the observed difference in the dynamic shape change of each flavor. Based on these results, proper quality evaluation of drinks is expected.

Effect of tertiary amine local anesthetics on G protein-coupled receptor lateral diffusion and actin cytoskeletal reorganization

Although widely used clinically, the mechanism underlying the action of local anesthetics remains elusive. Direct interaction of anesthetics with membrane proteins and modulation of membrane physical properties by anesthetics are plausible mechanisms proposed, although a combination of these two mechanisms cannot be ruled out. In this context, the role of G protein-coupled receptors (GPCRs) in local anesthetic action is a relatively new area of research. We show here that representative tertiary amine local anesthetics induce a reduction in two-dimensional diffusion coefficient of the serotonin_1A receptor, an important neurotransmitter GPCR. The corresponding change in mobile fraction is varied, with tetracaine exhibiting the maximum reduction in mobile fraction, whereas the change in mobile fraction for other local anesthetics was not appreciable. These results are supported by quantitation of cellular F-actin, using a confocal microscopic approach previously developed by us, which showed that a pronounced increase in F-actin level was induced by tetracaine. These results provide a novel perspective on the action of local anesthetics in terms of GPCR lateral diffusion and actin cytoskeleton reorganization.

Size of Cells and Physicochemical Properties of Membranes are Related to Flavor Production during Sake Brewing in the Yeast Saccharomyces cerevisiae

Ethyl caproate (EC) and isoamyl acetate (IA) are key flavor components of sake. Recently, attempts have been made to increase the content of good flavor components, such as EC and IA, in sake brewing. However, the functions of EC and IA in yeast cells remain poorly understood. Therefore, we investigated the effects of EC and IA using cell-sized lipid vesicles. We also investigated lipid vesicles containing EC and/or caproic acid (CA) as well as IA and/or isoamyl alcohol (IAA). CA and IAA are precursors of EC and IA, respectively, and are important flavors in sake brewing. The size of a vesicle is influenced by flavor compounds and their precursors in a concentration-dependent manner. We aimed to establish the conditions in which the vesicles contained more flavors simultaneously and with different ratios. Interestingly, vesicles were largest in a mixture of 50% of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) with 25% EC and 25% CA or a mixture of 50% DOPC with 25% IA and 25% IAA. The impact of flavor additives on membrane fluidity was also studied using Laurdan generalized polarization. During the production process, flavors may regulate the fluidity of lipid membranes.

Influence of Ethyl Caproate on the Size of Lipid Vesicles and Yeast Cells

Ethyl caproate (EC) is a key flavor component of sake. Recently, in sake brewing, an effort has been underway to increase the content of aromatic components such as EC. However, the function of EC in yeast cells remains poorly understood. Therefore, we investigated the effects of EC using cell-sized lipid vesicles. We found that vesicle size decreases in a concentration-dependent manner when EC is contained in lipid vesicles. Furthermore, yeast experiments showed that a strain producing high quantities of EC in its stationary phase decreased in size during EC production. Given caproic acid's (CA) status as the esterification precursor of EC in yeast, we also compared lipid vesicles containing CA with those containing EC. We found that CA vesicles were smaller than EC vesicles of the same concentration. These results suggest that EC production may function apparently to maintain cell size.

TRP Channels as Sensors of Chemically-Induced Changes in Cell Membrane Mechanical Properties

Transient Receptor Potential ion channels (TRPs) have been described as polymodal sensors, being responsible for transducing a wide variety of stimuli, and being involved in sensory functions such as chemosensation, thermosensation, mechanosensation, and photosensation. Mechanical and chemical stresses exerted on the membrane can be transduced by specialized proteins into meaningful intracellular biochemical signaling, resulting in physiological changes. Of particular interest are compounds that can change the local physical properties of the membrane, thereby affecting nearby proteins, such as TRP channels, which are highly sensitive to the membrane environment. In this review, we provide an overview of the current knowledge of TRP channel activation as a result of changes in the membrane properties induced by amphipathic structural lipidic components such as cholesterol and diacylglycerol, and by exogenous amphipathic bacterial endotoxins.

Chirality-Dependent Interaction of d- and l-Menthol with Biomembrane Models

Chirality plays a vital role in biological membranes and has a significant effect depending on the type and arrangement of the isomer. Menthol has two typical chiral forms, d- and l-, which exhibit different behaviours. l-Menthol is known for its physiological effect on sensitivity (i.e. a cooling effect), whereas d-menthol causes skin irritation. Menthol molecules may affect not only the thermoreceptors on biomembranes, but also the membrane itself. Membrane heterogeneity (lipid rafts, phase separation) depends on lipid packing and acyl chain ordering. Our interest is to elaborate the chirality dependence of d- and l-menthol on membrane heterogeneity. We revealed physical differences between the two optical isomers of menthol on membrane heterogeneity by studying model membranes using nuclear magnetic resonance and microscopic observation.

Thermal Stability of Phase-Separated Domains in Multicomponent Lipid Membranes with Local Anesthetics

The functional mechanisms of local anesthetics (LAs) have not yet been fully explained, despite their importance in modern medicine. Recently, an indirect interaction between channel proteins and LAs was proposed as follows: LAs alter the physical properties of lipid membranes, thus affecting the channel proteins. To examine this hypothesis, we investigated changes in thermal stability in lipid membranes consisting of dioleoylphosphocholine, dipalmitoylphosphocholine, and cholesterol by adding the LAs, lidocaine and tetracaine. The miscibility temperature of liquid-ordered (L_o) and liquid-disordered (L_d) phase separation was lowered, whereas that of phase separation between solid-ordered (S_o) and L_d phases was unchanged by LAs. Furthermore, we measured the line tension at the L_o/L_d interface from domain boundary fluctuation and found that it was significantly decreased by LAs. Finally, differential scanning calorimetry (DSC) revealed a change in the lipid main transition temperature on the addition of LAs. Based on the DSC measurements, we considered that LAs are partitioned into two coexisting phases.