Thermotropic properties of phosphatidylethanols

Phosphatidylethanol is formed when ethanol substitutes in the transphosphatidylation reaction catalyzed by phospholipase D. The structural and thermotropic properties of dipalmitoylphosphatidylethanol and dimyristoylphosphatidylethanol have been studied using differential scanning calorimetry, fluorescence spectroscopy, and 31P nuclear magnetic resonance. These lipids exist in a bilayer phase with no indication of nonbilayer phase formation, as shown by 31P nuclear magnetic resonance. It was found that the phase behavior of these phospholipids before and during the main chain melting transition is different in 50 mM Tris buffer compared to salt solutions. The phase transition behavior and the 6-propionyl-2-(dimethylamino)naphthalene (Prodan) fluorescence spectra for both lipids are consistent with the formation of the interdigitated gel phase under certain conditions. Both lipids become interdigitated in Tris-HCl, and ethanol enhances the formation of this phase. Comparative studies of the 6-propionyl-2-(dimethylamino)naphthalene spectra in dipalmitoylphosphatidylglycerol, dielaidoylphosphatidylethanolamine, and dipalmitoylphosphatidylcholine further elucidate the value and limitations of this probe as a diagnostic tool for lipid structure