DIFFERENCES IN COMPOSITION AND FLUIDITY OF INTESTINAL MICROVILLUS MEMBRANE-VESICLES PREPARED BY DIFFERENT METHODS

Multiple methods have been developed to isolate the intestinal microvillus membrane and facilitate the study of its composition and fuction. Variations in membrane composition and fluidity may result from different preparative techniques. This study shows that the use of MgCl2 and/or KSCN in vesicle preparation alters phospholipid and protein composition of the membrane compared to CaCl2 precipitation. The use of MgCl2 in membrane preparation increased phosphatidylethanolamine and decreased phosphatidylinositol content. The use of KSCN in membrane preparation decreased the protein content. The structural changes seen with the use MgCl2 alone are accompanied by an increase in both static and dynamic membrane fluidity. These results suggest that different methods of membrane vesicle preparation affect membrane phospholipid and protein content as well as membrane fluidity. © 1990.