Aqueous dispersions of DMPG in low salt contain leaky vesicles

Aqueous dispersions of dimyristoyl phosphatidylglycerol (DMPG), at low ionic strength, display uncommon thermal behavior. Models for such behavior need to assign a form to the lipid aggregate. Although most studies accept the presence of lipid vesicles in the lipid gel and fluid phases, this is still controversial. With electron spin resonance (ESR) spectra of spin labels incorporated into DMPG aggregates, quantification of [C-14]sucrose entrapped by the aggregates, and viscosity measurements, we demonstrate the existence of leaky vesicles in dispersions of DMPG at low ionic strength, in both gel and fluid phases of the lipid. As a control system, the ubiquitous lipid dimyristoyl phosphatidylcholine (DMPC) was used. For DMPG in the gel phase, spin labeling only indicated the presence of lipid bilayers, strongly suggesting that DMPG molecules are organized as vesicles and not micelles or bilayer fragments (bicelles), as the latter has a non-bilayer structure at the edges. Quantification of [C-14]sucrose entrapping by DMPG aggregates revealed the presence of highly leaky vesicles. Due to the short hydrocarbon chains (C-14 atoms), DMPC vesicles were also found to be partially permeable to sucrose, but not as much as DMPG vesicles. Viscosity measurements, with the calculation of the intrinsic viscosiiy of the lipid aggregate, showed that DMPG vesicles are rather similar in the gel and fluid phases, and quite different from aggregates observed along the gel-fluid transition. Taken together, our data strongly supports that DMPG forms leaky vesicles at both gel and fluid phases. (C) 2011 Elsevier Ireland Ltd. All rights reserved.

Comparative study and characterization of starches isolated from unconventional tuber sources

Some properties of canna (Canna indica L.) and bore (Alocasia macrorrhiza) starches were evaluated and compared using cassava starch (Manihot esculenta Crantz) as a reference. Proximate analysis, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and viscosity measurements were performed. Canna and bore starches showed a similar degree of purity as that of the cassava starch. Canna starch exhibited higher thermal stability and viscosity of solution values than those of bore and cassava starches. XRD spectra showed that canna starch crystallizes as a B-type structure; however, bore and cassava starches crystallize as an A-type structure. Results proved that canna and bore starches are promising bio(materials), obtained from unconventional sources, to be used for industrial applications, as their physicochemical properties are similar to those of cassava starch, which it is known has potential applications in this area.