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Related Experiment Videos

Molecular interactions between lecithin and sphingomyelin. Temperature- and composition-dependent phase separation

S H Untrach, G G Shipley

    The Journal of Biological Chemistry
    |July 10, 1977
    PubMed
    Summary

    This study maps the phase diagram of egg yolk lecithin and bovine brain sphingomyelin in water, revealing how temperature and composition influence phospholipid bilayer separation. Lateral phase separation of sphingomyelin gel is unlikely at physiological temperatures.

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    Area of Science:

    • Biophysics
    • Materials Science
    • Biochemistry

    Background:

    • Phospholipids like lecithin and sphingomyelin are crucial components of cell membranes.
    • Understanding their phase behavior is essential for membrane biophysics and drug delivery systems.

    Purpose of the Study:

    • To determine the complete ternary phase diagram of egg yolk lecithin/bovine brain sphingomyelin/water.
    • To investigate the conditions leading to lateral separation of phospholipid bilayer phases.

    Main Methods:

    • X-ray diffraction
    • Scanning calorimetry
    • Polarizing light microscopy

    Main Results:

    • At 44°C in excess water, lecithin and sphingomyelin are miscible in a lamellar liquid crystal bilayer phase.

    Related Experiment Videos

  • Below 33 mol% sphingomyelin, cooling induces lateral separation of an ordered sphingomyelin gel phase.
  • A stoichiometric peritectic molecular compound forms at 20°C and below (66% lecithin, 33% sphingomyelin).

    • Conclusions:

    • Lateral separation of phospholipid bilayer phases is dependent on both composition and temperature.
    • At physiological temperatures (37°C), complete bilayer phase is expected, with lateral phase separation of sphingomyelin gel being unlikely.