2004
DOI: 10.1016/j.colsurfb.2004.02.001
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Dehydration of solute–lipid systems: hydration forces analysis

Abstract: Sorption isotherms were obtained for a range of lipid/sugar/water mixtures. These were analysed using a simple hydration forces formalism. The results demonstrate that this simple analysis can be used to estimate dehydration parameters for these relatively complex systems. This in turn provides some insight into the location and role of sugars in the hydration behaviour of lipid systems. The relevance of these results to the phase behaviour of lipid/sugar mixtures during dehydration are discussed.

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Cited by 14 publications
(29 citation statements)
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“…The substrate-supported oriented POPC bilayers studied here provide a simple model of the stacking and close approach that cellular membranes may undergo upon dehydration, e.g., during extracellular freezing. The RHs of 97 and 75% RH used in this study are equivalent to equilibrium freezing to À3 and À33 C, respectively (34). These temperatures are well in the range of freezing temperatures that herbaceous plants may encounter and survive in temperate climate regions of the Earth (see (33) for a review).…”
Section: Discussionmentioning
confidence: 96%
“…The substrate-supported oriented POPC bilayers studied here provide a simple model of the stacking and close approach that cellular membranes may undergo upon dehydration, e.g., during extracellular freezing. The RHs of 97 and 75% RH used in this study are equivalent to equilibrium freezing to À3 and À33 C, respectively (34). These temperatures are well in the range of freezing temperatures that herbaceous plants may encounter and survive in temperate climate regions of the Earth (see (33) for a review).…”
Section: Discussionmentioning
confidence: 96%
“…At low sugar/lipid ratios, the hydration (osmotic) effect of the sugar dominates -the presence of the sugar helps retain more water in the system at fixed RH 51 , increasing the number of waters per lipid and water distribution width but having little effect on the bilayer repeat spacing. This hydrating effect appears to be constant within the range of sugar/lipid ratios studied here.…”
Section: Resultsmentioning
confidence: 99%
“…Low molecular weight hydrophilic substances, as simple as sugars, can significantly disturb the hydration efficiency of the glycerol head groups of liquid crystalline lipids (or the area of lipid–water contact) . In the case of MO (at 30% water content, 20 °C), the addition of sucrose from 1 to 30% (w/v) was found to induce a phase transition toward more negative curvature in the order of cubic Ia3d (<2% sucrose) → cubic Pn3m (≥5% sucrose) → H 2 phases (≥10% sucrose) .…”
Section: Interactions Of Llcs With Biological Componentsmentioning
confidence: 99%