Differential Scanning Calorimetric Study of the Effect of Cholesterol on the Thermotropic Phase Behavior of the Phospholipid 1‐Stearoyl‐2‐Oleoyl‐sn‐Glycero‐3‐Phosphocholine

• Published in: Journal of surfactants and detergents Vol. 22; no. 5; pp. 1229 - 1235
• Main Authors: Genova, Julia, Chamati, Hassan, Slavkova, Zdravka, Petrov, Minko
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.09.2019
• Subjects: Cholesterol; DSC; Phase behaviour; SOPC
• ISSN: 1097-3958; 1558-9293
• DOI: 10.1002/jsde.12289

Using the differential scanning calorimetric (DSC) technique, the thermal properties of 1‐stearoyl‐2‐oleoyl‐sn‐glycero‐3‐phosphocholine (SOPC) phospholipid and its mixture with cholesterol (Chol), in the range between 10 and 50 mol.%, were investigated. A considerable modification of the structural conformation and the biophysical properties of the bilayer of the phospholipid system after the Chol incorporation were detected. Concentrations below 30 mol.%, and especially in the range 10–20 mol.%, were found to be optimal in the effective miscibility of SOPC and Chol components. The effective miscibility completeness, mainly in the gel and liquid crystal phases, was indicated. It was discovered that Chol mixed with SOPC slightly shifts its gel (L β) to liquid crystal (L α) phase transition temperature, decreases cooperativity, expressed by the van't Hoff enthalpy, and markedly and progressively reduces the transition enthalpy to almost zero at 50 mol.%. By deep incubation of the cholesteric phospholipid mixture, it was revealed that the endothermic peak associated with laminar crystal to gel phase transition does not exist in conventional pure SOPC bilayer systems.