Effect of cholesterol and cholesterol derivatives on hydrocarbon chain mobility in lipids

ArticleinBiochemical and Biophysical Research Communications 43(3):610-6 · June 1971with9 Reads
Impact Factor: 2.30 · 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.