INFRARED-SPECTROSCOPIC STUDIES OF LYOPHIL ISATED LIPOSOMES FOR CHARACTERIZATION OF THE INTERACTION OF FREE AND MEMBRANE-BOUND SUGARS WITH PHOSPHOLIPIDS

Different dried mixtures of dipalmitoyl-glycerophosphocholine (DPPC) w ith sugars or alkylglycosides were investigated in order to examine th e cryoprotective effect of these compounds. From the value of the asym metric phosphate stretching band it was concluded, that sugars and alk ylglycosides are able to interact with DPPC by means of H-bonds. The p hosphate stretching frequency absorption is dependent on the extent of pseudohydratation, different from the value of that of hydrated DPPC. All investigated carbohydrates showed a similar effect. Therefore, we can conclude that the different cryoprotective effect of sugars is no t due to varied H-bonds.