Publication

Polycation Interactions with Zwitterionic Phospholipid Monolayers on Oil Nanodroplets Suspensions in Water (D2O) Probed by Sum Frequency Scattering

Sylvie Roke, Nikolay Smolentsev
2018
Journal Articles

Abstract

By combining dynamic light scattering (DLS) measurements and infrared (IR) spectroscopy with the interface- and bond-specificity of vibrational sum frequency generation scattering (SFS) spectroscopy, we probe several structural aspects of how zwitterionic DMPC lipids adsorbed to oil droplets suspended in water (D2O) respond to the presence of the common polycation polyallylamine hydrochloride (PAH) in the presence of low and high salt concentration. We show that the polycation interactions with the lipids generally results in two distinct outcomes that depend upon salt and PAH concentration, identified here as Scenario 1 (observed under conditions of high salt concentration) and Scenario 2 (observed under conditions of low salt concentration). The scenarios differ in the extent of changes to droplet size and Olenick et al. Page 2 droplet coalescence coinciding with PAH addition. Our results illustrate that cationic polymers do not always interact in the same fashion with lipid membranes and demonstrate the feasibility of second-order spectroscopic methods to probe those interactions with chemical bond specificity, not only for the alkyl tails (C-H stretches) but also the choline headgroup (P-O stretches).

Official source

https://infoscience.epfl.ch/entities/publication/71262f85-1350-49b3-9685-81902e5bde6e

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Sylvie Roke, Nikolay Smolentsev
2018
Journal Articles

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/71262f85-1350-49b3-9685-81902e5bde6e

About this result

Related concepts (32)

Salt

In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially at table in ground form in dispensers, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food.

Lipid bilayer

The lipid bilayer (or phospholipid bilayer) is a thin polar membrane made of two layers of lipid molecules. These membranes are flat sheets that form a continuous barrier around all cells. The cell membranes of almost all organisms and many viruses are made of a lipid bilayer, as are the nuclear membrane surrounding the cell nucleus, and membranes of the membrane-bound organelles in the cell. The lipid bilayer is the barrier that keeps ions, proteins and other molecules where they are needed and prevents them from diffusing into areas where they should not be.

Chemical bond

A chemical bond is a lasting attraction between atoms or ions that enables the formation of molecules, crystals, and other structures. The bond may result from the electrostatic force between oppositely charged ions as in ionic bonds, or through the sharing of electrons as in covalent bonds. The strength of chemical bonds varies considerably; there are "strong bonds" or "primary bonds" such as covalent, ionic and metallic bonds, and "weak bonds" or "secondary bonds" such as dipole–dipole interactions, the London dispersion force, and hydrogen bonding.

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Polycation Interactions with Zwitterionic Phospholipid Monolayers on Oil Nanodroplets Suspensions in Water (D2O) Probed by Sum Frequency Scattering

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