We present a quantitative study of the effect of sugars on the membrane gel-fluid phase transition as a function of sugar:lipid ratio. We show that the maximum effect occurs at around 1.5 sugar rings per molecule for both mono- and di-saccharides. We present a theoretical model to try to explain these results, and discuss the assumptions inherent in the model.
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| http://dx.doi.org/10.1016/j.bbamem.2007.01.008 | DOI Listing |
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