Sugar-lipid complexes are nowadays extensively applied in biology, medicine and food science. In particular, sugars play an important role in maintaining cell viability in stressful environmental conditions. A detailed understanding of lipid-saccharide-solvent interactions can be achieved by a combined use of advanced microscopic structural and dynamical investigation techniques. In this review the effect of saccharide content on the gel to liquid–crystalline phase transition and on the multilayer structure of lipid membranes, as well as on the aggregation properties of liposomes in colloidal systems, is discussed.
Sugar - Lipid Interactions: Structural and Dynamic Effects / Deriu, Antonio; Di Bari, Maria Teresa; Gerelli, Yuri. - ELETTRONICO. - (2012), pp. 79-84. [10.2174/978160805219611101010079]
Sugar - Lipid Interactions: Structural and Dynamic Effects
Gerelli, Yuri
2012-01-01
Abstract
Sugar-lipid complexes are nowadays extensively applied in biology, medicine and food science. In particular, sugars play an important role in maintaining cell viability in stressful environmental conditions. A detailed understanding of lipid-saccharide-solvent interactions can be achieved by a combined use of advanced microscopic structural and dynamical investigation techniques. In this review the effect of saccharide content on the gel to liquid–crystalline phase transition and on the multilayer structure of lipid membranes, as well as on the aggregation properties of liposomes in colloidal systems, is discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
