LAMELLAR GEL LAMELLAR LIQUID-CRYSTAL PHASE-TRANSITION OF DIPALMITOYLPHOSPHATIDYLCHOLINE MULTILAYERS FREEZE-DRIED FROM AQUEOUS TREHALOSE SOLUTIONS - A REAL-TIME X-RAY-DIFFRACTION STUDY

The mechanism of the phase transition of dipalmitoylphosphatidylcholine multilayers freeze-dried from fully hydrated gel phase (L.beta.'') in the presence of trehalose has been investigated by real-time X-ray diffraction methods. Sequential diffraction patterns were recorded with an accumulation time of 3 s during heating and 1.2 s during cooling between about 20 and 80.degree.C. A transition is observed in the range 47-53.degree.C that involves structural events typical of a lamellar gel-lamellar liquid-crystal (L.beta.-L.alpha.) transformation. This transition is completely reversible with a temperature hysteresis of 2-3.degree.C and thereby resembles the main phase transition of fully hydrated dipalmitoylphosphatidylcholine multilayers. The mechanism of the transition from L.beta. to L.alpha. as seen in the wide-angle scattering profiles show that the sharp peak at about 0.41 nm, characteridtic of the gel phase, broadens and shifts progressively to about 0.44 nm towards the end of the transition. A temperature jump of 6C.degree./s through the phase transition region of a freeze-dried dipalmitoylphosphatidylcholine: trehalose mixture (molar ratio 1:1) showed that the phase transition had a relaxation time of about 2 s which is similar to that of the main transition in the fully hydrated lipid. X-ray diffraction studies of the melting of dipalmitoylphosphatidylcholine freeze-dried from the lamellar-gel phase in the absence of trehalose showed a transition at above 70.degree.C. The low-angle diffraction data of phospholipid/trehalose mixtures are consistent with an arrangement of trehalose molecules in a loosely packed ''monolayer'' separating bilayers of phospholipid. Trehalose appears to reduce the direct interbilayer hydrogen bond coupling thereby modifying the thermal stability and the phase transition mechanism of the bilayers.