Literature DB >> 7357684

Influence of monovalent and divalent cations on the surface area of phosphatidylglycerol monolayers.

K Toko, K Yamafuji.   

Abstract

A theory is presented on the electrostatic properties of the surface area of phosphatidyl-glycerol monolayers spreading at an air-water interface in the presence of monovalent and divalent cations. In the present theory, the adsorption of monovalent and divalent cations to the membranes is taken into account, besides the dissociation of protons, as possible cause of the change of surface charge density with the variation of pH or ion concentrations. It is also pointed out that, in the presence of structure-making ions such as Li+ and Na+, the nearest-neighbour interactions between proton dissociation sites become important for the monolayers in the gel state to yield a sharp expansion of the surface area with the increase of pH. The present theory shows quantitative agreements with previously-observed data.

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Year:  1980        PMID: 7357684     DOI: 10.1016/0009-3084(80)90013-4

Source DB:  PubMed          Journal:  Chem Phys Lipids        ISSN: 0009-3084            Impact factor:   3.329


  4 in total

1.  Magnetoliposomes. Formation and structural characterization.

Authors:  M De Cuyper; M Joniau
Journal:  Eur Biophys J       Date:  1988       Impact factor: 1.733

Review 2.  Is phosphatidylglycerol essential for terrestrial life?

Authors:  Samuel Furse
Journal:  J Chem Biol       Date:  2016-10-03

3.  Use of phospholipase A to compare phospholipid organization in synaptic membranes, myelin, and liposomes.

Authors:  M Butler; L G Abood
Journal:  J Membr Biol       Date:  1982       Impact factor: 1.843

Review 4.  Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores.

Authors:  Yoshikazu Kobayashi; Masaaki Habara; Hidekazu Ikezazki; Ronggang Chen; Yoshinobu Naito; Kiyoshi Toko
Journal:  Sensors (Basel)       Date:  2010-04-08       Impact factor: 3.576

  4 in total

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