Shape modification of phospholipid vesicles induced by high pressure: Influence of bilayer compressibility

被引:31
作者
Beney, L [1 ]
PerrierCornet, JM [1 ]
Hayert, M [1 ]
Gervais, P [1 ]
机构
[1] UNIV BOURGOGNE 1,ECOLE NATL SUPER BIOL APPL NUTR & ALIMENTAT,F-21000 DIJON,FRANCE
关键词
D O I
10.1016/S0006-3495(97)78772-1
中图分类号
Q6 [生物物理学];
学科分类号
071011 ;
摘要
Giant vesicles composed of pure egg yolk phosphatidylcholine (EYPC) or containing cholesterol (28 mol%) have been studied during a high hydrostatic pressure treatment to 285 MPa by microscopic observation. During pressure loading the vesicles remain spherical. A shape transition consisting of budding only occurs on the cholesterol-free vesicles during pressure release. The decrease in the volume delimited by the pure EYPC bilayer between 0.1 and 285 MPa was found to be 16% of its initial volume, whereas the bulk compression of water in this pressure range is only 10%. So the compression at 285 MPa induced a water exit from the pure EYPC vesicle. The shape transition of the EYPC vesicle during pressure release is attributed to an increase in its area-to-volume ratio caused by the loss of its water content during compression. Because bulk compression of the cholesterol-containing vesicle is close to that of water, no water transfer would be induced across the bilayer and the vesicle remains spherical during the pressure release.
引用
收藏
页码:1258 / 1263
页数:6
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