Interaction of dipalmitoyl phosphatidylserine with ethanol: induction of an ordered gel phase at room temperature

Abstract

Using differential scanning calorimetry and small and wide-angle X-ray diffraction, we show that, unlike the saturated phosphatidylcholines, for which ethanol induces chain interdigitation in the gel state, and unlike natural phosphatidylserine in which the gel state is almost unaffected by the addition of ethanol, dipalmitoyl phosphatidylserine (DPPS) assumes an ordered structure after incubation at room temperature in the presence of as little as 5% (v/v) ethanol. In the liquid crystalline state, a progressive decrease in the interbilayer spacing is observed as a function of ethanol concentration, similar to what is found for natural phosphatidylserine (PS) and 1-palmitoyl-2-oleoyl-phosphatidylserine (POPS). The 0.37 molar fraction of cholesterol in the DPPS dispersion in the presence of 10% (v/v) ethanol, does not prevent the formation of the ordered gel.