Effects of Lipopolysaccharides from Hafnia alvei PCM1200, Proteus penneri 12, and Proteus vulgaris 9/57 on Liposomal Membranes Composed of Natural Egg Yolk Lecithin (EYL) and Synthetic DPPC: An EPR Study and Computer Simulations
Dariusz Man, Barbara Pytel, Izabella Pisarek
TL;DR
This study examines how different bacterial lipopolysaccharides affect the fluidity of two types of liposomal membranes using EPR and computer simulations.
Contribution
The study introduces a combined experimental and computational approach to analyze LPS effects on membrane fluidity in different phases.
Findings
All LPS samples reduced surface-layer fluidity in EYL liposomes at low dopant concentrations.
DPPC membranes showed complex responses with transient stiffening and plasticization depending on the LPS type.
Computer simulations confirmed that gel-phase membranes are more sensitive to LPS-induced changes.
Abstract
The aim of this study was to investigate the effects of three lipopolysaccharides (LPS), obtained from Hafnia alvei PCM 1200, Proteus penneri 12, and Proteus vulgaris 9/57, on the fluidity of liposomal lipid membranes. The experiments were performed on liposomes composed of egg yolk lecithin (EYL) in the liquid-crystalline phase and synthetic lecithin (DPPC) in the gel phase. The experimental results were compared with data obtained from a computational model of the membrane surface layer. Membrane fluidity was assessed using EPR spectroscopy with the spin probes TEMPO (surface layer; changes in the F parameter) and 16-DOXYL (hydrophobic core; changes in the τ parameter). In EYL liposomes, all LPS samples induced a reduction in surface-layer fluidity (decrease in the F/F0 ratio). In contrast, effects on the hydrophobic core (τ/τ0) were observed only at low dopant concentrations (<0.2%),…
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Taxonomy
TopicsLipid Membrane Structure and Behavior · Proteins in Food Systems · Nanocomposite Films for Food Packaging