Thermo‐induced Vesicular Dynamics of Membranes Containing Cholesterol Derivatives

Abstract

Membrane structural organization is an intrinsic property of a cell membrane. Any changes in lipid composition, and/or any stimuli that affect molecular packing induce structural re-organization. It membrane dynamics provide a means by which changes in structure organization can be determined, upon a change in the membrane internal or external environment. Here, we report on the effect of thermo-stress on membranes containing cholesterol liquid crystal (LC) compounds cholesterol benzoate (BENZO) and oxidized cholesterols. We have (1) revealed that lipid vesicles containing this artificial cholesterol derivative (BENZO) is thermo-responsive, and that this thermo-sensitivity is significantly similar to naturally oxy-cholesterols (2) elucidated the mechanism behind the membrane perturbation. Using Langmuir monolayer experiments, we have demonstrated that membrane perturbation was due to an increase in the molecular surface area, (3) discussed the similarities between cholesterol benzoate in the cholesterol LC state and in lipid bilayer membranes. Last, (4) drawing from previously reported findings, our new data on membrane dynamics, and the discussion above, we propose that artificial cholesterol derivatives such as BENZO, open new possibilities for controlled and tailored design using model membrane systems. Examples could include the development of membrane technology and provide a trigger for progress in thermo-tropical liquid crystal engineering.

Influence of Ethyl Caproate on the Size of Lipid Vesicles and Yeast Cells

“…EC causes strong packing of lipid molecules and reduces the radii of vesicles and cells. Research will continue on the investigation of properties of membrane containing EC to observe shape transformations under stresses such as osmotic [30], heat [8,9] and so far, to reveal molecular interaction of EC with lipids molecules. Notably, we have to confirm the EC presence in yeast cells, whether it is in the membranes or at other places in the yeast cells.…”

“…Although we did not find any reports that testify that yeast has DOPC, an article reported that yeast has both oleic acids and phosphatidylcholine, which are components of DOPC [15]. During previous studies, we have researched the interaction of biological molecules, such as capsaicin [6], oxidized cholesterol [8,9,16], local anesthetics [10,11] proteins [16], polyphenols [17], between membranes lipids. In these studies, there were some approaches, mainly using lipid vesicles.…”

“…These vesicles have membrane structures similar to those of cells with regard to size and membrane composition [7]. Since they are large enough, we can observe them directly via microscopic observation, as has been done in studies of many other organic compounds, such as capsaicin [6], cholesterol derivatives [8,9], and anesthetics [10,11]. Previous studies have reported that aroma compounds such as EC may influence yeast cell membranes, but a cell membrane function for EC has not been researched [12].…”

“…In this work, we used an unsaturated lipid 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC). DOPC is one of the most general lipids for model membrane experimental system, and thus, we have reported changes in membrane properties using DOPC lipid vesicles plus other biofunctional molecules [6][7][8][9][10][11]. DOPC has been used as a model lipid for yeast membranes previously [13,14].…”

Quality Evaluation of Drinks Based on Liposome Shape Changes Induced by Flavor Molecules

“…This study explains the functions of flavor molecules using giant lipid membrane vesicles (liposomes). Previous studies have analyzed the interaction between liposomes and biomolecules such as capsaicin, oxidized cholesterol, − local anesthetics, , proteins, and polyphenols, . Moreover, dynamic shape changes are induced by several stimulations such as differences in protein aggregation level, , different polyphenol structures, strength of stimulation on the surfactant, and photo-oxidation of lipids. ,, …”