Perturbation of the chain melting transition of DPPC by galactose, agarose and Laurdan as determined by differential scanning calorimetry.

Differential scanning calorimetry was used to determine the effects of agarose hydrogel, galactose and the fluorophore Laurdan on the thermal behavior of multilamellar liposomes of DPPC. Although the effect of agarose on the phase transition was found to be negligible at low concentrations (< or = 2.5%), higher concentrations result in an endotherm that broadens and splits into two calorimetric events, one of which is at a higher temperature than that of hydrated DPPC. Equal weight fractions of galactose produce similar effects, although both fractions have raised melting temperatures. The higher melting components may be produced by osmotically-driven dehydration of the inner liposomal monolayers, a physical interaction between the carbohydrates and lipid headgroups, or a combination of both. Laurdan has little effect on the phase transition of DPPC vesicles at the concentration used in the sensor (0.67 mol%); concentrations up to 5.4 mol% only slightly lowered the melting temperature.