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Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids

In our study, various mixtures of C18 fatty acids with different degrees of saturation in their hydrocarbon chain, namely stearic acid (SA), oleic acid (L1), linoleic acid (L2), and linolenic acid (L3), and a polyclonal antibody, anti-synaptosome-associated protein of 25 kDa (SNAP25) (AS25), have be...

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Main Authors: Gew, Lai Ti *, Misni Misran,
Format: Article
Language:English
Published: J. Wiley 2016
Subjects:
QD Chemistry
Online Access:http://eprints.sunway.edu.my/635/1/Energetic%20mixing%20of%20anti-SNAP25%20on%20lipid%20monolayers%20%28Sunway%29.pdf
http://eprints.sunway.edu.my/635/
http://dx.doi.org/10.1002/sia.6144
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spelling my.sunway.eprints.6352019-04-25T07:01:55Z http://eprints.sunway.edu.my/635/ Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids Gew, Lai Ti * Misni Misran, QD Chemistry In our study, various mixtures of C18 fatty acids with different degrees of saturation in their hydrocarbon chain, namely stearic acid (SA), oleic acid (L1), linoleic acid (L2), and linolenic acid (L3), and a polyclonal antibody, anti-synaptosome-associated protein of 25 kDa (SNAP25) (AS25), have been investigated using the Langmuir–Blodgett (LB) technique accompanied by atomic force microscopy (AFM) imaging. The cis-double bonds in unsaturated lipids (L1, L2, and L3) have kinks in their molecular conformation and thus could not pack as tightly and uniformly as SA. The bends and kinks in the molecular structure may interfere with the packing of the lipid monolayer which will promote fluidity as shown in the analyzed compressibility modulus (Cs−1) data. The negative values of Gibbs free energy of mixing (ΔGmix) of C18 fatty acids/AS25 confirm the spontaneity interaction of AS25 molecules on the monolayers. The amount of AS25 incorporated into the monolayer strongly affected the thermodynamic properties of the lipid monolayers. AFM surface roughness analyses also indicate that AS25 molecules are strongly bounded on the surface membrane as predicted by the obtained energetic data. In comparison to all C18 fatty acids studied, the strongest intermolecular interaction is observed in L1 at the investigated ranges. In particular, at mole ratio of 26:1, the most negative ΔGmix is observed at L1. Thus, we can draw the conclusion that AS25 is best mixed with L1. This L1/AS25 ratio mimicking a half bilayer membrane serves as a very useful reference in preparing fatty-acid nanoimmunoliposomes as the targeted drug-delivery vehicles for cancer therapy J. Wiley 2016-10-04 Article PeerReviewed text en cc_by_nc_nd http://eprints.sunway.edu.my/635/1/Energetic%20mixing%20of%20anti-SNAP25%20on%20lipid%20monolayers%20%28Sunway%29.pdf Gew, Lai Ti * and Misni Misran, (2016) Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids. Surface and Interface Analysis, 49 (5). pp. 388-397. ISSN 01422421 http://dx.doi.org/10.1002/sia.6144 doi:10.1002/sia.6144
institution Sunway University
building Sunway Campus Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Sunway University
content_source Sunway Institutional Repository
url_provider http://eprints.sunway.edu.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Gew, Lai Ti *
Misni Misran,
Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids
description In our study, various mixtures of C18 fatty acids with different degrees of saturation in their hydrocarbon chain, namely stearic acid (SA), oleic acid (L1), linoleic acid (L2), and linolenic acid (L3), and a polyclonal antibody, anti-synaptosome-associated protein of 25 kDa (SNAP25) (AS25), have been investigated using the Langmuir–Blodgett (LB) technique accompanied by atomic force microscopy (AFM) imaging. The cis-double bonds in unsaturated lipids (L1, L2, and L3) have kinks in their molecular conformation and thus could not pack as tightly and uniformly as SA. The bends and kinks in the molecular structure may interfere with the packing of the lipid monolayer which will promote fluidity as shown in the analyzed compressibility modulus (Cs−1) data. The negative values of Gibbs free energy of mixing (ΔGmix) of C18 fatty acids/AS25 confirm the spontaneity interaction of AS25 molecules on the monolayers. The amount of AS25 incorporated into the monolayer strongly affected the thermodynamic properties of the lipid monolayers. AFM surface roughness analyses also indicate that AS25 molecules are strongly bounded on the surface membrane as predicted by the obtained energetic data. In comparison to all C18 fatty acids studied, the strongest intermolecular interaction is observed in L1 at the investigated ranges. In particular, at mole ratio of 26:1, the most negative ΔGmix is observed at L1. Thus, we can draw the conclusion that AS25 is best mixed with L1. This L1/AS25 ratio mimicking a half bilayer membrane serves as a very useful reference in preparing fatty-acid nanoimmunoliposomes as the targeted drug-delivery vehicles for cancer therapy
format Article
author Gew, Lai Ti *
Misni Misran,
author_facet Gew, Lai Ti *
Misni Misran,
author_sort Gew, Lai Ti *
title Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids
title_short Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids
title_full Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids
title_fullStr Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids
title_full_unstemmed Energetic mixing of anti-SNAP25 on lipid monolayers: degree of saturation of C18 fatty acids
title_sort energetic mixing of anti-snap25 on lipid monolayers: degree of saturation of c18 fatty acids
publisher J. Wiley
publishDate 2016
url http://eprints.sunway.edu.my/635/1/Energetic%20mixing%20of%20anti-SNAP25%20on%20lipid%20monolayers%20%28Sunway%29.pdf
http://eprints.sunway.edu.my/635/
http://dx.doi.org/10.1002/sia.6144
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score 13.211869

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