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Are lipid phase transitions responsible for chilling damage in human platelets?
J H Crowe1, F Tablin, N Tsvetkova
1Section of Molecular and Cellular Biology and Department of Anatomy, Physiology, and Cell Biology, School of Veterinary Medicine, University of California, Davis 95616, USA.
Cryobiology
|May 18, 1999
Summary
Chilling activates human blood platelets due to a lipid membrane phase transition. Non-ideal lipid mixing in platelet membranes shifts this transition temperature (Tm) higher than predicted, requiring further study.
Area of Science:
- Biophysics
- Cell Biology
- Membrane Science
Background:
- Human blood platelet activation by chilling is a known phenomenon.
- Previous research suggests this activation is linked to a thermotropic phase transition in membrane lipids.
Purpose of the Study:
- To review and amplify evidence supporting the lipid phase transition hypothesis for chilling-induced platelet activation.
- To examine physical data of lipid mixtures mimicking platelet membranes and their phase transition properties.
Main Methods:
- Review of existing evidence on chilling-induced platelet activation and lipid phase transitions.
- Analysis of physical data for lipid mixtures simulating platelet membrane composition.
- Examination of phase diagrams for binary lipid mixtures found in platelet membranes.
Main Results:
- Ideal mixing models predict a transition temperature (Tm) of 1-16°C for platelet lipids, with higher values aligning with observations.
- Phase diagrams of specific platelet lipids indicate non-ideal, convex mixing, not ideal linear mixing.
- Non-ideal mixing is predicted to elevate the Tm in complex lipid mixtures found in platelets.
Conclusions:
- The thermotropic phase transition of membrane lipids is a significant factor in chilling-induced human blood platelet activation.
- Non-ideal mixing of lipids in platelet membranes elevates the transition temperature (Tm).
- Further experimental validation is needed to confirm the predicted upward displacement of Tm in complex platelet lipid mixtures.