van Duijn G, Verkleij A J, de Kruijff B
Biochemistry. 1984 Oct 9;23(21):4969-77. doi: 10.1021/bi00316a022.
The influence of oxygen-induced phospholipid peroxidation on the phase behavior of aqueous dispersions of both egg phosphatidylcholine (egg-PC) and egg phosphatidylethanolamine (egg-PE) has been investigated. Phospholipid peroxidation was followed via malondialdehyde formation and analyses of acyl chain compositions. 13C nuclear magnetic resonance spectroscopy (NMR) and the amino-indicating probe trinitrobenzenesulfonic acid were used to study the effect of peroxidation on the chemical structure of hydrated egg-PE. The macroscopic organization of the phospholipids was monitored by 31P NMR and small-angle X-ray diffraction. Differential scanning calorimetry was employed to study the influence of peroxidation on the thermotropic behavior of egg-PE. The results show that egg-PE is more sensitive to the effects of peroxidation than egg-PC. In the latter, no changes in the macromolecular organization were observed. However, peroxidation strongly influenced the polymorphic phase behavior of PE. Initial peroxidation stabilized hydrated egg-PE in a lamellar system up to 70 degrees C, presumably by modification of the head group. Such modifications were confirmed by 13C NMR experiments, which indicated the formation of Schiff bases between PE head groups and aldehydes. Furthermore, quantitative analyses of trinitrobenzenesulfonic acid reactable egg-PE and the corresponding fatty acid compositions revealed the presence of cross-links between the ethanolamine head groups, likely involving the bifunctional malondialdehyde. Prolonged peroxidation of egg-PE resulted in a loss of order in the system, possibly by the formation of intermediate nonbilayer structures.
