Abstract
In the present study, we aimed to investigate, for the first time, alliin, precursor of garlic compounds, and zwitterionic dimyristoyl phosphatidylcholine (DMPC) multilamellar liposomes (MLVs) interactions as a function of temperature and alliin concentration (1–24mol%) by using Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). Our FTIR spectra and DSC studies show that with the addition of alliin into pure DMPC MLVs, the main phase transition temperature slightly decreases, disordering effect occurs on the system and the dynamics of the system increases both in the gel and liquid crystalline phases. Alliin also causes a red-shift of CO stretching and PO2− antisymmetric stretching bands, suggesting an increase of H-bond interactions for carbonyl and phosphate groups.
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