Interactions of Sugars with Phosphatidylcholines

摘要

Sugars and sugar alcohols are capable of protecting organisms against low temperatures. In order to clarify the cryoprotective mechanism of these sugars, by means of various methods, we have investigated the interactions of these sugars with phosphatidylcholines which are one of major lipid components of biomembranes. In this study, calorimetry and X-ray diffraction were used to study the effects of trehalose on dihexanoylphsohatidylcholine and neutron scattering was used to study the effects of sorbitol on dihexanoylphsohatidylcholine. The results obtained in this study suggest that both trehalose and sorbitol reduce the interfacial area between the lipid and aqueous phases. On the basis of this conclusion, we consider the role of these sugars for the ability of organisms to survive in low temperatures.