No abstract

Ternary solutions containing one hydrotrope (such as ethanol) and two immiscible fluids, both being soluble in the hydrotrope at any proportion, show unexpected solubilization power and allow strange but yet unexplained membrane enzyme activity. We study the system ethanol-water-octanol as a simple model of such kinds of ternary solutions. The stability of "detergentless" micelles or microemulsions in such mixtures was proposed in the pioneering works of Barden and coworkers [Smith GD, Donelan CE, Barden RE (1977) J Colloid Interface Sci 60(3):488-496 and Keiser BA, Varie D, Barden RE, Holt SL (1979) J Phys Chem 83(10):1276-1281] in the 1970s and then, neglected, because no general explanation for the observations was available. Recent direct microstructural evidence by light, X-ray, and neutron scattering using contrast variation reopened the debate. We propose here a general principle for solubilization without conventional surfactants: the balance between hydration force and entropy. This balance explains the stability of microemulsions in homogeneous ternary mixtures based on cosolvents.A dding slightly hydrophobic compounds to water can lead to structureless solutions, aggregate formation, or even, formation of defined structures, such as micelles, in the case where the added compound is a surfactant. In ternary or quaternary mixtures containing at least one type of surfactant, the formation of microemulsions usually occurs in specific parts of the phase diagram. These macroscopically homogeneous, transparent liquids are composed of well-defined microstructures with specific signatures in scattering experiments (1). It was only recently that similar structures, designated as "pre-Ouzo," were found and characterized in ternary mixtures of two partly miscible solvents and one hydrotropic cosolvent (2). In this paper, we present a theory that explains and even predicts the existence of such structures in "detergentless" formulations.Ouzo, Limoncello, and Pommeau liquors are popular in several European countries and produced by maceration of plants with a specific amount of ethanolic solutions containing some waterinsoluble compounds (3). Adding water to those solutions leads to spontaneous formation of fine emulsions with a remarkable stability, a phenomenon that is called the "Ouzo effect" (4). Even common mouthwash products show a similar phenomenon. In common, they entirely clear up on addition of ethanol and get milky with the addition of water (5).Ternary surfactant-free model systems, such as decane-waterisobutoxyethanol [as studied by Shinoda and Kunieda (6)], however, show this Ouzo effect only for specific points in the composition diagram. The precondition for such behavior seems to be the mixture of two miscible (either completely or at least to a large degree) solvents 1 and 2 with a solute that can also be a liquid (7) (e.g., anethole in the case of Ouzo; component 3). This component 3 must be highly soluble in one solvent (e.g., ethanol) but poorly soluble in the other one (e.g., water) (8).Where...

In the present work hydrophobic dyes, i.e. disperse red 13 (DR-13; (2-[4-(2-chloro-4-nitrophenylazo)-N-ethylphenylamino]ethanol) and Jaune au gras W1201 (1H-indene-1,3(2H)-dione,2-(2-quinolinyl)), are solubilized in water with the help of different additives: acetone and 1-propanol as typical cosolvents, sodium xylene sulfonate (SXS) as a representative of a classical hydrotrope, sodium dodecyl sulfate (SDS) as a typical surfactant, and finally some "solvosurfactants" [ propylene glycol monoalkyl ether derivatives (CiPOj: i = 1, j = 1 and 3; i = 3, j = 1 and 2; i = 4 and tertio-butyl, j = 1) and 1-propoxy-2-ethanol (C3EO1)]. These solvosurfactants are short amphiphiles that do not form well-defined structures in water such as micelles. For all additives an exponential increase in the solubilizations of the two studied hydrophobic dyes was observed when their concentrations in water were increased. Except for the SDS solution, no difference in the overall shapes of the solubilization curves (dye solubility against additive concentration) was found. All the studied molecules were classified according to their hydrotropic efficiencies, i.e., their abilities to solubilize a hydrophobic, sparingly soluble compound in water. The volume of the hydrophobic parts of the studied additives, roughly evaluated by simple calculations, was found to influence strongly the hydrotropic efficiency; i.e. the larger the hydrophobic part of the additive, the better the hydrotropic efficiency. By contrast, the hydrophilic part carrying a charge or not is of minor importance. Taking the hydrophobic part of the molecules as the key parameter, the water solubilization efficiency of cosolvents, hydrotropes, and solvosurfactants can be described in a coherent way.

The distribution of sodium, choline, sulfate, and chloride ions around two proteins, horseradish peroxidase (HRP) and bovine pancreatic trypsin inhibitor (BPTI), is investigated by means of molecular dynamics simulations with the aim to elucidate ion adsorption at the protein surface. Although the two proteins under investigation are very different from each other, the ion distributions around them are remarkably similar. Sulfate is always strongly attached to the proteins, choline shows a significant, but unspecific, propensity for the protein surfaces, and sodium ions have a weak surface affinity, while chloride has virtually no preference for the protein surface. In mixtures of all four ion species in protein solutions, the resulting distributions are almost a superposition of the distributions of sodium sulfate and choline chloride, except that sodium partially replaces choline close to the proteins. The present simulations support a picture of ions interacting with individual ionic and polar amino acid groups rather than with an averaged protein surface. The results thus show how subtle the so-called Hofmeister and electroselectivity effects are in salt solution of proteins, making all simplified interaction models questionable.