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. 2024 Dec 3;14(12):258.
doi: 10.3390/membranes14120258.

Effect of Monosaccharides Including Rare Sugars on the Bilayer Phase Behavior of Dimyristoylphosphatidylcholine

Nobutake Tamai  1 , Mei Kamiya  2 , Nono Kiriyama  2 , Masaki Goto  1 , Kazuhiro Fukada  3 , Hitoshi Matsuki  1
Affiliations

Effect of Monosaccharides Including Rare Sugars on the Bilayer Phase Behavior of Dimyristoylphosphatidylcholine

Nobutake Tamai et al. Membranes (Basel). .

Abstract

We observed bilayer phase transitions of dimyristoylphosphatidylcholine (DMPC) in aqueous solutions of four kinds of monosaccharides, namely, D-glucose, D-fructose, D-allose and D-psicose, using differential scanning calorimetry (DSC). D-allose (C3-epimer of D-glucose) and D-psicose (C3-epimer of D-fructose) are rare sugars. We performed DSC measurements using two types of sugar-containing sample dispersions of the DMPC vesicles: one is a normal sample dispersion with no concentration asymmetry between the inside and outside of the vesicles and the other is an unusual sample dispersion with a concentration asymmetry. DSC measurements using normal sample dispersions with different sugar concentrations revealed that the temperatures and transition enthalpies of the pre- and main transition of the DMPC bilayer membrane did not significantly depend on the sugar concentration for all monosaccharides. DSC measurements using the unusual sample dispersions demonstrated that the concentration asymmetry caused the splitting of the endothermic peak of the main transition similarly irrespective of the sort of monosaccharides present. From all these DSC results, we conclude that (i) most monosaccharide molecules exist in the bulk water phase, (ii) no specific interaction depending on the molecular structure of each monosaccharide directly occurs between the DMPC and each monosaccharide molecule, and (iii) almost all the effects of the monosaccharides observed in this study are understandable as the general colligative properties of solutions.

Keywords: bilayer membrane; differential scanning calorimetry; phase transition; phospholipid; rare sugar.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Chemical structures of (a) D-glucose, (b) D-fructose, (c) D-allose and (d) D-psicose.
Figure 2
Figure 2
DSC thermogram obtained for DMPC bilayer membrane in aqueous solution of D-glucose with the concentration of 2.64 mol kg−1 by using (a) Milli-Q water or (b) the same aqueous D-glucose solution as a reference solution.
Figure 3
Figure 3
DSC thermograms obtained for DMPC vesicle dispersions in aqueous solutions of (a) D-glucose, (b) D-fructose, (c) D-allose and (d) D-psicose with different sugar concentrations (1: 0.66 mol kg−1, 2: 1.32 mol kg−1, 3: 1.98 mol kg−1, 4: 2.64 mol kg−1).
Figure 3
Figure 3
DSC thermograms obtained for DMPC vesicle dispersions in aqueous solutions of (a) D-glucose, (b) D-fructose, (c) D-allose and (d) D-psicose with different sugar concentrations (1: 0.66 mol kg−1, 2: 1.32 mol kg−1, 3: 1.98 mol kg−1, 4: 2.64 mol kg−1).
Figure 4
Figure 4
Sugar concentration dependence of (a) transition temperatures and (b) transition enthalpies of the pre- and main transition of DMPC bilayer membrane in the aqueous solution of each monosaccharide: D-glucose (circle), D-fructose (square), D-allose (triangle) and D-psicose (inverse triangle).
Figure 5
Figure 5
(a) Overall DSC thermograms obtained using unusual sugar-containing sample dispersions of DMPC vesicle particles with sugar concentration asymmetry between the inside and the outside of vesicle particles (inside: 0 mol kg−1; outside: 1.32 mol kg−1) for each kind of monosaccharide: 1: D-glucose, 2: D-fructose, 3: D-allose, 4: D-psicose. (b) Magnified view of the temperature region between 21 °C and 28 °C of each overall thermogram shown in the panel (a).
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