Abstract
The adsorption isotherms of egg phosphatidylcholine, egg phosphatidylethanolamine and bovine phosphatidylserine, in both their lyso and diacyl forms, have been determined in an examination of the hydration characteristics of films of these phospholipids. It appears that the diacyl phosphatidylcholine lipid has a higher affinity for water than diacyl phosphatidylethanolamine or diacyl phosphatidylserine. The lyso form of phosphatidylcholine and phosphatidylethanolamine display similar isotherms as compared to their respective diacyl counterparts. The lyso form of bovine phosphatidylserine, displays an isotherm which differs greatly from that of its diacyl form. Cholesterol is found to increase the hydration of phosphatidylcholine when complexdee with this phospholipid. Increasing the number of double bonds in the hydrocarbon chains of phosphatidylcholine is also found to increase the hydration of this phospholipid. The nature of the polar head-group and the hydrocarbon chain thus both have an effect on the hydration of phospholipids.
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Schedule a callMore From: Biochimica et Biophysica Acta (BBA)/Lipids and Lipid Metabolism
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