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  Protection of liposomes against fusion during drying by oligosaccharides is not predicted by the calorimetric glass transition temperatures of the dry sugars

Hincha, D. K., Rennecke, P., & Oliver, A. E. (2008). Protection of liposomes against fusion during drying by oligosaccharides is not predicted by the calorimetric glass transition temperatures of the dry sugars. European Biophysics Journal with Biophysics Letters, 37(4), 503-508. doi:10.1007/s00249-007-0245-0.

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Datensatz-Permalink: http://hdl.handle.net/11858/00-001M-0000-0014-277B-3 Versions-Permalink: http://hdl.handle.net/11858/00-001M-0000-0018-CF76-E
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Hincha-2008-Protection of liposo.pdf (beliebiger Volltext), 433KB
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 Urheber:
Hincha, D. K.1, Autor              
Rennecke, P.2, Autor
Oliver, A. E.2, Autor
Affiliations:
1Transcript Profiling, Infrastructure Groups and Service Units, Max Planck Institute of Molecular Plant Physiology, Max Planck Society, escidoc:1753306              
2External Organizations, escidoc:persistent22              

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Schlagwörter: model membranes d-sorbitol stability water phosphatidylcholine anhydrobiotes stabilization vitrification preservation tolerance
 Zusammenfassung: Sugars play an important role in the desiccation tolerance of most anhydrobiotic organisms. It has been shown in previous studies that different structural families of oligosaccharides have different efficacies to interact with phospholipid headgroups and protect membranes from solute leakage during drying. Here, we have compared three families of linear oligosaccharides (fructans (inulins), malto-oligosaccharides, manno-oligosaccharides) for their chain-length dependent protection of egg phosphatidylcholine liposomes against membrane fusion. We found increased protection with chain length up to a degree of polymerization (DP) of 5 for malto-oligosaccharides, and a decrease for inulins and manno-oligosaccharides. Differential scanning calorimetry measurements showed that for all sugars the glass transition temperature (T-g) increased with DP, although to different degrees for the different oligosaccharide families. Higher T-g values resulted in reduced membrane fusion only for malto-oligosaccharides below DP5. Contrary to expectation, for inulins, manno-oligosaccharides and malto-oligosaccharides of a DP above five, fusion increased with increasing T-g, indicating that other physical parameters are more important in determining the ability of different sugars to protect membranes against fusion during drying. Further research will be necessary to experimentally define such parameters.

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Sprache(n): eng - Englisch
 Datum: 2007-12-082008
 Publikationsstatus: Im Druck publiziert
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 Identifikatoren: ISI: ISI:000254235700015
DOI: 10.1007/s00249-007-0245-0
ISSN: 0175-7571 (Print)0175-7571 (Linking)
URI: ://000254235700015http://www.springerlink.com/content/k16q6k37q670675m/fulltext.pdf
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Titel: European Biophysics Journal with Biophysics Letters
  Andere : European Biophysics Journal with Biophysics Letters
Genre der Quelle: Zeitschrift
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Ort, Verlag, Ausgabe: Berlin : Springer
Seiten: - Band / Heft: 37 (4) Artikelnummer: - Start- / Endseite: 503 - 508 Identifikator: ISSN: 0175-7571
CoNE: http://pubman.mpdl.mpg.de/cone/journals/resource/954925487773