Influence of oxygenated sterol compounds on phase transitions in model membranes. A study by differential scanning calorimetry

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Abstract

A marked influence of oxygenated sterol compounds (OSC: 7 alpha-, 7 beta-, and 25-hydroxycholesterol and 7-ketocholestanol) on the reversible gel to liquid-crystalline phase transition behavior of cholesterol-free and cholesterol-containing model membranes is evidenced by high-sensitivity differential scanning calorimetry. Liposomes of dipalmitoylphosphatidylcholine (DPPC) were chosen as model membranes. Each of the investigated OSC exerts an individual influence on the phase transition of DPPC liposomes, which expresses itself in the temperature range, the corresponding enthalpy, and the peak shape of calorimetric curves. The onset temperature of the phase transition is lowered in the following range of effectiveness: 7 beta-hydroxycholesterol greater than 7 alpha-hydroxycholesterol greater than 7-ketocholestanol greater than cholesterol. The mutual presence of cholesterol and of OSC leads to the following order: 7 alpha-hydroxycholesterol approximately equal to 7 beta-hydroxycholesterol greater than 7-ketocholestanol greater than cholesterol (without OSC) greater than 25-hydroxycholesterol. The enthalpy of the phase transition is decreased with increasing content of cholesterol, 7 alpha- or 7 beta-hydroxycholesterol, or 7-ketocholestanol. At a concentration of about 10 mol % of the latter three OSC, the corresponding enthalpy value of the transition is lowered from 9.1 kcal/mol for pure DPPC to about 7.5 kcal/mol, whereas 10 mol % cholesterol lowers the enthalpy value to 7.0 kcal/mol.(ABSTRACT TRUNCATED AT 250 WORDS)

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