Cholesterol inhibits the chain motion of egg yolk lecithin when it is in the liquid crystalline phase. It also removes the sharp transition from gel to liquid crystalline phase normally observed with a saturated lipid such as dipalmitoyl lecithin. A similar lipid state is produced, partially characterised by a spin probe correlation time τ c∼2 × 10-8s. Small modifications to the cholesterol structure cause marked alterations in the solubilisation properties of the resultant steroid in lecithin bilayer systems.
|Original language||English (US)|
|Number of pages||7|
|Journal||Biochemical and Biophysical Research Communications|
|State||Published - May 7 1971|
ASJC Scopus subject areas
- Molecular Biology
- Cell Biology