Energy Landscape of Sugar Conformation Controls the Sol-to-Gel Transition in Self-assembled Bola Glycolipid Hydrogels
Alexandre Poirier (LCMCP-SMiLES), Patrick Le Griel (LCMCP-SMiLES),, Thomas Zinn (ESRF), Petra Pernot (ESRF), Sophie Roelants (InBio.be), Wim, Soetaert (InBio.be), Niki Baccile (LCMCP-SMiLES)

TL;DR
This study reveals that the sol-to-gel transition in bola glycolipid hydrogels is governed by the energy landscape of sugar conformations, with temperature-dependent conformational states affecting fiber formation and stability.
Contribution
It demonstrates how sugar conformational energetics control gelation behavior in self-assembled glycolipid hydrogels, highlighting the importance of molecular energy landscapes.
Findings
Twisted nanofibers are thermodynamically stable below 14°C.
Gel formation involves coexistence of nanofibers and micelles between 14°C and 33°C.
Micelle morphology becomes kinetically trapped above 40°C, unaffected by cooling rate.
Abstract
Self-assembled fibrillar network (SAFIN) hydrogels and organogels are commonly obtained by a crystallization process into fibers induced by external stimuli like temperature or pH. The gel-to-sol-to-gel transition is generally readily reversible and the change rate of the stimulus determines the fiber homogeneity and eventual elastic properties of the gels. However, recent work shows that in some specific cases, fibrillation occurs for a given molecular conformation and the sol-to-gel transition depends on the relative energetic stability of one conformation over the other, and not on the rate of change of the stimuli. We observe such a phenomenon on a class of bolaform glycolipids, sophorosides, similar to the well-known sophorolipid biosurfactants, but composed of two symmetric sophorose units. A combination of oscillatory rheology, small-angle X-ray scattering (SAXS) cryogenic…
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Taxonomy
TopicsSupramolecular Self-Assembly in Materials · Glycosylation and Glycoproteins Research · Food Chemistry and Fat Analysis
