Literature DB >> 20695578

Equilibria of phosphatidylcholine-Ca2+ ions in monolayer at the air/water interface.

Aneta D Petelska1, Anna Niemcunowicz-Janica, Michał Szeremeta, Zbigniew A Figaszewski.   

Abstract

The effect of Ca(2+) ion interaction with monolayers of phosphatidylcholine (lecithin, L) was investigated at the air/water interface. We present surface tension measurements of lecithin monolayers obtained using a Langmuir method as a function of Ca(2+) ion concentration. The measurements were carried out at 22 degrees C using a Teflon trough and a Nima 9000 tensiometer. The interactions between lecithin and Ca(2+) ions result in significant deviations from the additivity rule. An equilibrium theory to describe the behavior of monolayer components at the air/water interface was developed in order to obtain the stability constants and area occupied by one molecule of LCa(+) and L(2)Ca complexes. The stability constants, K(1) = 1.92 x 10(3) m(2) mol(-1) and K(2) = 5.35 x 10(5) m(2) mol(-1) were calculated by inserting the experimental data. The value of area occupied by one LCa(+) complex is 65 A(2) molecule(-1), while the area occupied by an L(2)Ca complex is 117 A(2) molecule(-1).

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Year:  2010        PMID: 20695578     DOI: 10.1021/la102118n

Source DB:  PubMed          Journal:  Langmuir        ISSN: 0743-7463            Impact factor:   3.882


  3 in total

1.  Effect of Ca2+ to Sphingomyelin Investigated by Sum Frequency Generation Vibrational Spectroscopy.

Authors:  Rong-Juan Feng; Lu Lin; Yi-Yi Li; Ming-Hua Liu; Yuan Guo; Zhen Zhang
Journal:  Biophys J       Date:  2017-05-23       Impact factor: 4.033

2.  The equilibria of lipid-k(+) ions in monolayer at the air/water interface.

Authors:  Aneta D Petelska; Zbigniew A Figaszewski
Journal:  J Membr Biol       Date:  2011-10-14       Impact factor: 1.843

3.  The effect of divalent ions on L-α-phosphatidylcholine from egg yolk monolayers at the air/water interface.

Authors:  Aneta D Petelska; Monika Naumowicz
Journal:  J Biol Inorg Chem       Date:  2017-10-19       Impact factor: 3.358

  3 in total

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