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- W2090160003 abstract "A new lamellar gel phase (L β ) with expanded lamellar period was found at low temperatures in dihexadecylphosphatidylethanolamine (DHPE) and dipalmitoylphosphatidylethanolamine (DPPE) dispersions in concentrated sucrose solutions (1–2.4 M). It forms via a cooperative, relatively broad transition upon cooling of the L β gel phase of these lipids. According to the X-ray data, the transformation between L β and L β is reversible, with a temperature hysteresis of 6–10°C and a transition width of about 10°C. No specific volume changes and a very small heat absorption of about 0.05 kcal/mol accompany this transition. The L β −L β transition temperature strongly depends on the disaccharide concentration. From a value of about 10°C below the melting transition of DHPE, it drops by 25°C with decrease of sucrose concentration from 2.4 M to 1 M. The low-temperature gel phase L β has a repeat spacing by 8–10 Å larger than that of the L β gel phase and a single symmetric 4.2 Å wide-angle peak. It has been observed in 1. 1.25, 1.5 and 2.4 M solutions of sucrose, but not in 0.5 M of sucrose. The data clearly indicate that the expanded lamellar period of the L β phase results from a cooperative, reversible with the temperature, increase of the interlamellar space of the L β gel phase. Other sugars (trehalose, maltose, fructose, glucose) induce similar expanded low-temperature gel phases in DHPE and DPPE. The L β phase is osmotically insensitive. Its lamellar period does not depend on the sucrose concentration, while the lattice spacings of the L α , L β and H H phases decrease linearly with increase of sucrose concentration. Another notable sugar effect is the induction of a cubic phase in these lipids. It forms during the reverse H H −L α phase transition and coexists with the L α phase in the whole temperature range between the H H and L β phases. The cubic phase has only been observed at sucrose concentrations of 1 M and above. In accordance with previous data, sucrose suppresses the L α phase in both lipids and brings about a direct L β −H H phase transition in DHPE. A rapid, reversible gel-subgel transformation takes place at about 17°C in both DPPE and DHPE. Its properties do not depend on the sucrose concentration. The observed new effects of disaccharides on the properties of lipid dispersions might be relevant to their action as natural protectants." @default.
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- W2090160003 date "1996-11-01" @default.
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- W2090160003 title "New phases induced by sucrose in saturated phosphatidylethanolamines: an expanded lamellar gel phase and a cubic phase" @default.
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- W2090160003 doi "https://doi.org/10.1016/s0005-2736(96)00156-3" @default.
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