The effect of fructan on membrane lipid organisation and dynamics in the dry state

I.J. Vereyken, V. Chupin, F.A. Hoekstra, S.C.M. Smeekens, B. de Kruijff

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Abstract

Fructans are a group of fructose-based oligo- and polysaccharides, which appear to be involved in membrane preservation during dehydration by interacting with the membrane lipids. To get further understanding of the protective mechanism, the consequences of the fructan-membrane lipid interaction for the molecular organization and dynamics in the dry state were studied. POPC and DMPC were investigated in the dry state by H-2, P-31 NMR, and Fourier transform infrared spectroscopy using two types of fructan and dextran. The order-disorder transition temperature of dry POPC was reduced by 70degreesC in the presence of fructan. Fructan increased the mobility of the acyl chains, but immobilized the lipid headgroup region. Most likely, fructans insert between the headgroups of lipids, thereby spacing the acyl chains. This results in a much lower phase transition temperature. The headgroup is immobilized by the interaction with fructan. The location of the interaction with the lipid headgroup is different for the inulin-type fructan compared to the levan-type fructan, since inulin shows interaction with the lipid phosphate group, whereas levan does not. Dextran did not influence the phase transition temperature of dry POPC showing that reduction of this temperature is not a general property of polysaccharides.
Original languageEnglish
Pages (from-to)3759-3766
JournalBiophysical Journal
Volume84
DOIs
Publication statusPublished - 2003

Keywords

  • nuclear magnetic-resonance
  • phase-transitions
  • vitrification
  • sugars
  • dehydration
  • headgroup
  • liposomes
  • h-2-nmr
  • water
  • p-31

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    Vereyken, I. J., Chupin, V., Hoekstra, F. A., Smeekens, S. C. M., & de Kruijff, B. (2003). The effect of fructan on membrane lipid organisation and dynamics in the dry state. Biophysical Journal, 84, 3759-3766. https://doi.org/10.1016/S0006-3495(03)75104-2