1976
DOI: 10.1016/0005-2736(76)90346-1
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Water binding and mobility in the phosphatidylcholine/cholesterol/water lamellar phase

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Cited by 17 publications
(10 citation statements)
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“…The ␣-gel phase changed to a liquid crystalline phase because of cholesteric effect [17]. This phase transition further increased the water holding capacity of the lamellar structure [18].…”
Section: Resultsmentioning
confidence: 99%
“…The ␣-gel phase changed to a liquid crystalline phase because of cholesteric effect [17]. This phase transition further increased the water holding capacity of the lamellar structure [18].…”
Section: Resultsmentioning
confidence: 99%
“…especially as separate measurements of, for example, the partition coefficient Kp and the core-diffusion constant D m are missing. The problem is even more complex as the lipid bilayer is surrounded by water layers with different properties than those of the bulk water (Rigaud, GaryBobo & Lange, 1972;Salsbury, Darke & Chapman, 1972;Cornell, Pope & Troup, 1974;Finer & Darke, 1974;Finch & Schneider, 1975;Inglefield, Lindblom & Gottlieb, 1976;Jendrasiak & Mendible, 1976;Keith, Snipes & Chapman, 1977). The penetration depth of the adjacent water layer is almost unknown on a quantitative basis and may be a function of the temperature, the lipid, and additionally, in natural membranes, of the protein composition.…”
Section: + (11) P~ Ds Dkpmentioning
confidence: 97%
“…(g) The water binding capacity of egg phosphatidylcholine bilayers is affected by cholesterol as shown by a variety of techniques (35,(43)(44)(45). For example, the hydration (moles of water per mole of phospholipid) is 6.5 for the hydrophilic headgroup of pure egg phosphatidylcholine vesicles, whereas for egg phosphatidylcholine vesicles containing 30 mote % cholesterol the hydration increases to 9.0 (45).…”
Section: Cholesterol Phosphatidy|choline Bilayersmentioning
confidence: 99%