O. Lopez et al., Influence of the alkyl chain length of alkyl glucosides on their ability to solubilize phosphatidylcholine liposomes, COLL SURF A, 193(1-3), 2001, pp. 221-229
Citations number
32
Categorie Soggetti
Physical Chemistry/Chemical Physics
Journal title
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
The solubilizing alterations caused by a series of alkyl glucosides (alkyl
chain length ranging from C-8 to C-12) in neutral and electrically charged
phosphatidylcholine (PC) liposomes were investigated. The surfactant to pho
spholipid molar ratios (Re) and the bilayer/aqueous phase partition coeffic
ients (K) were determined by monitoring the changes in the static light sca
ttering (SLS) of the system during solubilization. Liposomes were formed by
PC, to which phosphatidic acid (PA) or stearylamine (SA) was added when re
quired to increase the negative or positive surface charge. The fact that a
t the two interaction levels investigated (100 and 0% of SLS of the surfact
ant/PC systems), the free surfactant concentration for each surfactant was
always comparable to its critical micelle concentration (CMC) indicates tha
t the liposome solubilization was mainly ruled by the formation of mixed mi
celles. The rise in the surfactant CMC (decrease in its alkyl chain length)
led to an increase in the surfactant ability to saturate or solubilize lip
osomes and inversely in an abrupt decrease in its bilayer affinity, regardl
ess of the electrical charge of liposomes. The overall balance of these opp
osite tendencies shows that the octyl glucoside showed the highest ability
to saturate and solubilize liposomes (lowest Re values), whereas the dodecy
l glucoside exhibited the highest degree or partitioning into liposomes or
affinity with these bilayer structures (highest K values). The use of C-9-G
lu reduced approximately 2.5 times the concentration needed to saturate and
solubilize 1.0 mM PC liposomes with respect to that needed for C-8-Glu, re
gardless of the type of electrical charge present in bilayers. (C) 2001 Els
evier Science B.V. All rights reserved.