Thermodynamics and Structural Evolution during a Reversible Vesicle–Micelle Transition of a Vitamin-Derived Bolaamphiphile Induced by Sodium Cholate

• Published in: Journal of agricultural and food chemistry Vol. 64; no. 9; pp. 1977 - 1988
• Main Authors: Tian, Jun-Nan, Ge, Bing-Qiang, Shen, Yun-Feng, He, Yu-Xuan, Chen, Zhong-Xiu
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 09.03.2016
• Subjects: Diet; Furans - chemistry; Micelles; Molecular Structure; Phase Transition; Pyridones - chemistry; Sodium Cholate - chemistry; Solubility; Surface-Active Agents; Thermodynamics; Unilamellar Liposomes - chemistry; Vitamin D - chemistry; thermodynamics; self-assembly; bolaamphiphile; sodium cholate; vesicles
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b05547

Interaction of endogenous sodium cholate (SC) with dietary amphiphiles would induce structural evolution of the self-assembled aggregates, which inevitably affects the hydrolysis of fat in the gut. Current work mainly focused on the interaction of bile salts with classical double-layered phospholipid vesicles. In this paper, the thermodynamics and structural evolution during the interaction of SC with novel unilamellar vesicles formed from vitamin-derived zwitterionic bolaamphiphile (DDO) were characterized. It was revealed that an increased temperature and the presence of NaCl resulted in narrowed micelle–vesicle coexistence and enlarged the vesicle region. The coexistence of micelles and vesicles mainly came from the interaction of monomeric SC with DDO vesicles, whereas micellar SC contributed to the total solubilization of DDO vesicles. This research may enrich the thermodynamic mechanism behind the structure transition of the microaggregates formed by amphiphiles in the gut. It will also contribute to the design of food formulation and drug delivery system.