Effects of cholesterol and cholesterol derivatives on hydrocarbon chain mobility in lipids.

Department of Chemistry, Sheffield University, Sheffield S3 7HF. England
Biochemical and Biophysical Research Communications (Impact Factor: 2.28). 06/1971; 43(3):610-6. DOI: 10.1016/0006-291X(71)90658-9
Source: PubMed

ABSTRACT Cholesterol inhibits the chain motion of egg yolk lecithin when it is in the liquid crystalline phase. It also removes the sharp transition from gel to liquid crystalline phase normally observed with a saturated lipid such as dipalmitoyl lecithin. A similar lipid state is produced, partially characterised by a spin probe correlation time τc∼2 × 10−8s.Small modifications to the cholesterol structure cause marked alterations in the solubilisation properties of the resultant steroid in lecithin bilayer systems.

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