Cholesterol-induced microdomain formation in lipid bilayer membranes consisting of completely miscible lipids.

Recently, we reported that a ternary lipid bilayer comprising phosphatidylethanolamine (PE), phosphatidylcholine (PC), which were both derived from chicken egg, and cholesterol (Chol) generates microdomains that function as specific fusion sites for proteoliposomes. Chol-induced microdomain formation in a completely miscible lipid bilayer is an exceptional phenomenon. Numerous studies have elucidated the formation of domains in liquid ordered (L) and liquid disordered (L) phases of ternary bilayers, which comprise two partially miscible lipids and Chol. Herein, we investigated the composition and mechanism of formation of these unique microdomains in supported lipid bilayers (SLBs) using a fluorescence microscope and an atomic force microscope (AFM). We prepared ternary SLBs using egg-derived PC (eggPC), Chol and three different types of PE: egg-derived PE, 1-palmitoyl-2-oleoyl-PE, and 1,2-didocosahexaenoyl-PE (diDHPE). Fluorescence microscopy observations revealed that fluid and continuous SLBs were formed at PE concentrations (C) of ≥6 mol%. Fluorescence recovery after photobleaching measurement revealed that the microdomain was more fluid than the surrounding region that showed typical diffusion coefficient of the L phase. The microdomains were observed as depressions in the AFM topographies. Their area fraction (θ) increased with C, and diDHPE produced a significantly large θ among the three PEs. The microdomains in the PE+eggPC+Chol-SLBs were rich in polyunsaturated PE and were in the L-like phase. Associating eggPC and Chol caused polyunsaturated PE to segregate, resulting in a microdomain formation by conferring the umbrella effect on Chol, entropic effect of disordered acyl chains, and π-π interactions in the hydrophobic core.