Membrane surface pressure can account for differential activities of membrane-penetrating molecules.

Abstract

It is a common observation that cis-unsaturated and branched chain fatty acids, which are usually liquid, affect membrane function differently from saturated and trans-unsaturated fatty acids, which are usually solid. We also found that the former are much more potent than the latter in inhibiting viral hemolytic activity. A search for the origin of this difference revealed a correlation between inhibition and equilibrium surface pressure (the surface pressure at the air/water interface of a solution of the substance in question). Using a simple but rigorous thermodynamic analysis, we show that penetration of a lipid bilayer is correlated with equilibrium surface pressure of the penetrating molecule. We therefore conclude that an important reason for the difference in effects of liquid and solid fatty acids on membranes is the greater penetrability of the former relative to the latter. We suggest that attributing such effects to fluidity changes in the membrane should await demonstration of actual intramonolayer residence of the fatty acid in the membrane. The thermodynamic analysis is readily generalized and, in the absence of specific interactions between penetration and bilayer molecules, provides a convenient method for predicting membrane penetration by virtually any type of exogenous molecule.