A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol

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A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol. / Trandum, Christa; Westh, Peter; Jørgensen, Kent; Mouritsen, Ole G.

In: Biophysical Journal, Vol. 78, No. 5, 01.01.2000, p. 2486-2492.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Trandum, C, Westh, P, Jørgensen, K & Mouritsen, OG 2000, 'A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol', Biophysical Journal, vol. 78, no. 5, pp. 2486-2492. https://doi.org/10.1016/S0006-3495(00)76793-2

APA

Trandum, C., Westh, P., Jørgensen, K., & Mouritsen, O. G. (2000). A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol. Biophysical Journal, 78(5), 2486-2492. https://doi.org/10.1016/S0006-3495(00)76793-2

Vancouver

Trandum C, Westh P, Jørgensen K, Mouritsen OG. A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol. Biophysical Journal. 2000 Jan 1;78(5):2486-2492. https://doi.org/10.1016/S0006-3495(00)76793-2

Author

Trandum, Christa ; Westh, Peter ; Jørgensen, Kent ; Mouritsen, Ole G. / A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol. In: Biophysical Journal. 2000 ; Vol. 78, No. 5. pp. 2486-2492.

Bibtex

@article{a2e16bee6fb345d290ff847863d6ec75,
title = "A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol",
abstract = "The association of ethanol with unilamellar dimyristoyl phosphatidylcholine (DMPC) liposomes of varying cholesterol content has been investigated by isothermal titration calorimetry over a wide temperature range (8-45°C). The calorimetric data show that the interaction of ethanol with the lipid membranes is endothermic and strongly dependent on the phase behavior of the mixed lipid bilayer, specifically whether the lipid bilayer is in the solid ordered (so), liquid disordered (ld), or liquid ordered (lo) phase. In the low concentration regime (<10 ( affinity bilayer bilayers, cholesterol compared dmpc enhances ethanol for higher levels lipid mol{\%}), of pure the to whereas>10 mol{\%}) reduce affinity of ethanol for the lipid bilayer. Moreover, the experimental data reveal that the affinity of ethanol for the DMPC bilayers containing small amounts of cholesterol is enhanced in the region around the main phase transition. The results suggest the existence of a close relationship between the physical structure of the lipid bilayer and the association of ethanol with the bilayer. In particular, the existence of dynamically coexisting domains of gel and fluid lipids in the transition temperature region may play an important role for association of ethanol with the lipid bilayers. Finally, the relation between cholesterol content and the affinity of ethanol for the lipid bilayer provides some support for the in vivo observation that cholesterol acts as a natural antagonist against alcohol intoxication.",
author = "Christa Trandum and Peter Westh and Kent J{\o}rgensen and Mouritsen, {Ole G.}",
year = "2000",
month = "1",
day = "1",
doi = "10.1016/S0006-3495(00)76793-2",
language = "English",
volume = "78",
pages = "2486--2492",
journal = "Biophysical Society. Annual Meeting. Abstracts",
issn = "0523-6800",
publisher = "Biophysical Society",
number = "5",

}

RIS

TY - JOUR

T1 - A thermodynamic study of the effects of cholesterol on the interaction between liposomes and ethanol

AU - Trandum, Christa

AU - Westh, Peter

AU - Jørgensen, Kent

AU - Mouritsen, Ole G.

PY - 2000/1/1

Y1 - 2000/1/1

N2 - The association of ethanol with unilamellar dimyristoyl phosphatidylcholine (DMPC) liposomes of varying cholesterol content has been investigated by isothermal titration calorimetry over a wide temperature range (8-45°C). The calorimetric data show that the interaction of ethanol with the lipid membranes is endothermic and strongly dependent on the phase behavior of the mixed lipid bilayer, specifically whether the lipid bilayer is in the solid ordered (so), liquid disordered (ld), or liquid ordered (lo) phase. In the low concentration regime (<10 ( affinity bilayer bilayers, cholesterol compared dmpc enhances ethanol for higher levels lipid mol%), of pure the to whereas>10 mol%) reduce affinity of ethanol for the lipid bilayer. Moreover, the experimental data reveal that the affinity of ethanol for the DMPC bilayers containing small amounts of cholesterol is enhanced in the region around the main phase transition. The results suggest the existence of a close relationship between the physical structure of the lipid bilayer and the association of ethanol with the bilayer. In particular, the existence of dynamically coexisting domains of gel and fluid lipids in the transition temperature region may play an important role for association of ethanol with the lipid bilayers. Finally, the relation between cholesterol content and the affinity of ethanol for the lipid bilayer provides some support for the in vivo observation that cholesterol acts as a natural antagonist against alcohol intoxication.

AB - The association of ethanol with unilamellar dimyristoyl phosphatidylcholine (DMPC) liposomes of varying cholesterol content has been investigated by isothermal titration calorimetry over a wide temperature range (8-45°C). The calorimetric data show that the interaction of ethanol with the lipid membranes is endothermic and strongly dependent on the phase behavior of the mixed lipid bilayer, specifically whether the lipid bilayer is in the solid ordered (so), liquid disordered (ld), or liquid ordered (lo) phase. In the low concentration regime (<10 ( affinity bilayer bilayers, cholesterol compared dmpc enhances ethanol for higher levels lipid mol%), of pure the to whereas>10 mol%) reduce affinity of ethanol for the lipid bilayer. Moreover, the experimental data reveal that the affinity of ethanol for the DMPC bilayers containing small amounts of cholesterol is enhanced in the region around the main phase transition. The results suggest the existence of a close relationship between the physical structure of the lipid bilayer and the association of ethanol with the bilayer. In particular, the existence of dynamically coexisting domains of gel and fluid lipids in the transition temperature region may play an important role for association of ethanol with the lipid bilayers. Finally, the relation between cholesterol content and the affinity of ethanol for the lipid bilayer provides some support for the in vivo observation that cholesterol acts as a natural antagonist against alcohol intoxication.

UR - http://www.scopus.com/inward/record.url?scp=0034022815&partnerID=8YFLogxK

U2 - 10.1016/S0006-3495(00)76793-2

DO - 10.1016/S0006-3495(00)76793-2

M3 - Journal article

C2 - 10777745

AN - SCOPUS:0034022815

VL - 78

SP - 2486

EP - 2492

JO - Biophysical Society. Annual Meeting. Abstracts

JF - Biophysical Society. Annual Meeting. Abstracts

SN - 0523-6800

IS - 5

ER -

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