Does maltose influence on the elasticity of SOPC membrane?

Thermally induced shape fluctuations of giant quasi-spherical lipid vesicles are used to study the influence of the disaccharide maltose, dissolved in the aqueous solution, on the curvature elasticity kc of a lipid membrane. The influence of the carbohydrate solute is investigated throughout a consi...

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Bibliographic Details
Published inJournal of physics. Conference series Vol. 253; no. 1; p. 012063
Main Authors Genova, J, Zheliaskova, A, Mitov, M D
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.11.2010
Subjects
Aqueous solutions
Carbohydrates
Disaccharides
Lipids
Maltose
Membranes
Modulus of elasticity
Monosaccharides
Physics
Trehalose
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Summary:Thermally induced shape fluctuations of giant quasi-spherical lipid vesicles are used to study the influence of the disaccharide maltose, dissolved in the aqueous solution, on the curvature elasticity kc of a lipid membrane. The influence of the carbohydrate solute is investigated throughout a considerably wide interval of concentrations. The values of the bending elastic modulus for 200 mM and 400 mM of maltose in the water solution are obtained. The data for kc in presence of maltose is compared with previously obtained results for this constant for the most popular hydrocarbons: monosaccharides glucose and fructose and disaccharides sucrose and trehalose. It is shown that the presence of maltose, dissolved in the aqueous phase surrounding the membrane does not influence on the bending elasticity with the increase of its concentration in the aqueous solution. Up to our knowledge this is the first sugar that does not show decrease of the bending elastic modulus of the lipid membrane, when present in the water surrounding it in concentration up to 400mM.
ISSN:1742-6596
1742-6588
1742-6596
DOI:10.1088/1742-6596/253/1/012063