Journal article
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Vesicle origami and the influence of cholesterol on lipid packing
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Tanasescu, Radu
Department of Chemistry, University of Fribourg, Switzerland
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Lanz, Martin A.
Department of Chemistry, University of Fribourg, Switzerland
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Mueller, Dennis
Department of Chemistry, University of Fribourg, Switzerland
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Tassler, Stephanie
Max Planck Institute of Colloids and Interfaces, Potsdam, Germany
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Ishikawa, Takashi
Paul Scherrer Institute (PSI), OFLB/010 5232 Villigen PSI, Switzerland
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Reiter, Renate
Department of Chemistry, University of Fribourg, Switzerland / Experimental Polymer Physics, University of Freiburg, Germany / Freiburg Centre for Interactive Materials and Bioinspired Technologies (FIT), Germany
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Brezesinski, Gerald
Max Planck Institute of Colloids and Interfaces, Potsdam, Germany
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Zumbuehl, Andreas
Department of Chemistry, University of Fribourg, Switzerland
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Published in:
- Langmuir. - 2016, vol. 32, no. 19, p. 4896–4903
English
The artificial phospholipid Pad-PC-Pad was analyzed in 2D (monolayers at the air/water interface) and 3D (aqueous lipid dispersions) systems. In the gel phase, the two leaflets of a Pad-PC-Pad bilayer interdigitate completely, and the hydrophobic bilayer region has a thickness comparable to the length of a single phospholipid acyl chain. This leads to a stiff membrane with no spontaneous curvature. Forced into a vesicular structure, Pad-PC-Pad has faceted geometry, and in its extreme form, tetrahedral vesicles were found as predicted a decade ago. Above the main transition temperature, a noninterdigitated Lα phase with fluid chains has been observed. The addition of cholesterol leads to a slight decrease of the main transition temperature and a gradual decrease in the transition enthalpy until the transition vanishes at 40 mol % cholesterol in the mixture. Additionally, cholesterol pulls the chains apart, and a noninterdigitated gel phase is observed. In monolayers, cholesterol has an ordering effect on liquid-expanded phases and disorders condensed phases. The wavenumbers of the methylene stretching vibration indicate the formation of a liquid- ordered phase in mixtures with 40 mol % cholesterol.
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Faculty
- Faculté des sciences et de médecine
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Department
- Département de Chimie
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Language
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Classification
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Chemistry
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License
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License undefined
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Identifiers
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Persistent URL
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https://folia.unifr.ch/unifr/documents/305134
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