Abstract
We will present the results of the effect that sterols (ergosterol and cholesterol) have on the formation, size and mechanical response of gel-phase lipid domains that form in a bilayer composed of POPC/egg SM/sterol at different mole fractions of sterol studied by atomic force microscopy imaging and force versus distance curves. Bilayers formed by a mix of POPC/egg SM that show phase segregation in the form of a thicker bilayer that is around 2 μm in diameter. Addition of sterol reduces the size of the thicker membrane domains until the bilayer looks homogeneous.
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