Effects of cholesterol and cholesterol derivatives on hydrocarbon chain mobility in lipids

Eric Oldfield, D. Chapman

Research output: Contribution to journalArticlepeer-review

Abstract

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 languageEnglish (US)
Pages (from-to)610-616
Number of pages7
JournalBiochemical and Biophysical Research Communications
Volume43
Issue number3
DOIs
StatePublished - May 7 1971
Externally publishedYes

ASJC Scopus subject areas

  • Biochemistry
  • Biophysics
  • Molecular Biology

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