Abstract
Membrane fluidity plays an important role in cell function and may, in many instances, be adjusted to facilitate specific cellular processes. To understand better the effect that lipid chemistry has on membrane fluidity the inclusion of three different lipids into egg phosphatidylcholine (eggPC) bilayers has been examined; the three lipids are egg phosphatidylethanolamine ((eggPE) made by transphosphatidylation of eggPC in the presence of ethanolamine), lyso-phosphatidylcholine (LPC), and lyso-phosphatidylethanolamine (LPE). The fluidity of the membranes was determined using fluorescence recovery after photobleaching and the intermolecular interactions were examined using attenuated total reflection Fourier transform infrared spectroscopy. It was observed that both headgroup and tail chemistry can significantly modulate lipid diffusion. Specifically, the inclusion of LPC and eggPE significantly altered the lipid diffusion, increased and decreased, respectively, whereas the inclusion of LPE had an intermediate effect, a slight decrease in diffusion. Strong evidence for the formation of hydrogen-bonds between the phosphate group and the amine group in eggPE and LPE was observed with infrared spectroscopy. The biological implications of these results are discussed.