Importance of the phosphocholine linkage on sphingomyelin molecular properties and interactions with cholesterol;: a study with phosphate oxygen modified sphingomyelin-analogues

被引:13
|
作者
Bjorkbom, Anders [1 ]
Yamamoto, Tetsuya [2 ]
Kaji, Satoshi [2 ]
Harada, Shuji [2 ]
Katsumura, Shigeo [2 ]
Slotte, J. Peter [1 ]
机构
[1] Abo Akad Univ, Dept Biochem & Pharm, FIN-20520 Turku, Finland
[2] Kwansei Gakuin Univ, Sch Sci & Technol, Sanda City, Hyogo 6691337, Japan
来源
基金
芬兰科学院;
关键词
sphingomyelin interactions; fluorescence quenching; anisotropy; phosphocholine linkage; membrane-water interface; differential scanning calorimetry;
D O I
10.1016/j.bbamem.2008.03.005
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
We have characterized the molecular properties and membrane behavior of synthetically modified sphingomyelin analogues, modified on the oxygen connecting the phosphocholine group to the ceramide backbone. The oxygen was replaced with an S-atom (S-PSM), an NH-group (NH-PSM) or a CH2-group (CH2-PSM). Diphenylhexatriene and Laurdan anisotropy experiments showed that an S-linkage increased and NH- and CH2-linkages decreased the stability of PSM-analogue bilayer membranes as compared to PSM. When the polarity of the interface was probed using Laurdan, S-PSM appeared to have a lower polarity as compared to PSM whereas NH-PSM and CH2-PSM had higher polarities of their respective interfaces. Fluorescence quenching-studies with cholestatrienol showed that all compounds formed SM/cholesterol-rich domains. The S-PSM/cholesterol and PSM/cholesterol domains displayed a similar thermostability, whereas NH-PSM/ cholesterol and CH2-PSM/cholesterol domains were less thermostable. DSC on vesicles containing the PSM-analogues showed a more complex melting behavior as compared to PSM, whereas equimolar mixtures of the PSM-analogues and PSM showed almost ideal mixing with PSM for NH- and S-PSM. Our data show that the properties of the bond linking the phosphocholine head group to the 1-hydroxyl on the ceramide molecule is important for the stability of SM/SM and SM/cholesterol interactions. (C) 2008 Elsevier B.V. All rights reserved.
引用
收藏
页码:1501 / 1507
页数:7
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