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Direct transition of dioleoylphosphatidylethanolamine from lamellar gel to inverted hexagonal phase caused by trehalose

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Abstract

We have studied the effect of trehalose, a disaccharide of glucose, on the hydrated gel to liquid-crystalline and lamellar to inverted hexagonal phase transitions of dioleoylphosphatidylethanolamine using Fourier transform infrared spectroscopy, differential scanning calorimetry and X-ray diffraction. The data obtained by the first two methods suggested that the lamellar to hexagonal transition was eliminated in the presence of trehalose. However, the structural information derived from X-ray diffraction shows that the trehalose induces a direct transition from a lamellar gel phase to a liquid-crystalline inverted hexagonal phase without an intervening lamellar liquid-crystalline phase.

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