INTERACTIONS BETWEEN SOLUBLE SUGARS AND POPC (1-PALMITOYL-2-OLEOYLPHOSPHATIDYLCHOLINE) DURING DEHYDRATION - VITRIFICATION OF SUGARS ALTERS THE PHASE-BEHAVIOR OF THE PHOSPHOLIPID

The phase behavior of 1-palmitoyl-2-oleoylphosphatidylcholine (POPC) was characterized as a function of hydration in the presence of combinations of sugars representative of sugars found in seed embryos having differing degrees of desiccation tolerance. The tendency of the sugar mixes to vitrify was also monitored as a function of hydration. Using differential scanning calorimetry, it was found that all sugars diminished the increase in the gel-to-fluid phase transition temperature (T-m) of POPC that occurred upon dehydration of the pure lipid. These results are analyzed in terms of the osmotic and volumetric properties of sugars. Also, it was found that in those samples for which the glass transition temperature (T-g) was greater than the T-m of POPC, T-m was lowered by approx. 20 C degrees from the value for the fully hydrated lipid. X-ray diffraction data confirmed that acyl chain freezing was deferred to a lower temperature during cooling of vitrified samples. The significance of these results is discussed in terms of the ability of many organisms to tolerate desiccation.