Phase separation in lipid bilayers that include negatively charged lipids is examined experimentally. We observed phase-separated structures and determined the membrane miscibility temperatures in several binary and ternary lipid mixtures of unsaturated neutral lipid, dioleoylphosphatidylcholine (DOPC), saturated neutral lipid, dipalmitoylphosphatidylcholine (DPPC), unsaturated charged lipid, dioleoylphosphatidylglycerol (DOPG⁽⁻⁾), saturated charged lipid, dipalmitoylphosphatidylglycerol (DPPG⁽⁻⁾), and cholesterol. In binary mixtures of saturated and unsaturated charged lipids, the combination of the charged head with the saturation of the hydrocarbon tail is a dominant factor in the stability of membrane phase separation. DPPG⁽⁻⁾ enhances phase separation, while DOPG⁽⁻⁾ suppresses it. Furthermore, the addition of DPPG⁽⁻⁾ to a binary mixture of DPPC/cholesterol induces phase separation between DPPG⁽⁻⁾-rich and cholesterol-rich phases. This indicates that cholesterol localization depends strongly on the electric charge on the hydrophilic head group rather than on the ordering of the hydrocarbon tails. Finally, when DPPG⁽⁻⁾ was added to a neutral ternary system of DOPC/DPPC/cholesterol (a conventional model of membrane rafts), a three-phase coexistence was produced. We conclude by discussing some qualitative features of the phase behaviour in charged membranes using a free energy approach.

Capsaicin is a natural compound that produces a warm sensation and is known for its remarkable medicinal properties. Understanding the interaction between capsaicin with lipid membranes is essential to clarify the molecular mechanisms behind its pharmacological and biological effects. In this study, we investigated the effect of capsaicin on thermoresponsiveness, fluidity, and phase separation of liposomal membranes. Liposomal membranes are a bioinspired technology that can be exploited to understand biological mechanisms. We have shown that by increasing thermo-induced membrane excess area, capsaicin promoted membrane fluctuation. The effect of capsaicin on membrane fluidity was dependent on lipid composition. Capsaicin increased fluidity of (1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) membranes, while it rigidified DOPC and cholesterol-based liposomes. In addition, capsaicin tended to decrease phase separation of heterogeneous liposomes, inducing homogeneity. We imagine this lipid re-organization to be associated with the physiological warming sensation upon consumption of capsaicin. Since capsaicin has been reported to have biological properties such as antimicrobial and as antiplatelet, the results will help unravel these biological properties.

We investigated the phase behavior of lipid membranes containing fatty acids (FAs) by microscopy and differential scanning calorimetry. We used palmitic acid (saturated FA), oleic acid (cis-isomer of unsaturated FA), elaidic acid (trans-isomer of unsaturated FA), and phytanic acid (branched FA) and examined the effects of FAs on phase-separated structures in lipid bilayer membranes consisting of dioleolylphosphocholine (DOPC)/dipalmitoylphosphocholine (DPPC)/cholesterol (Chol). Palmitic acid and elaidic acid exclude Chol from the DPPC-rich phase. As a result, the liquid-ordered phase formed by DPPC and Chol transforms into a solid-ordered phase. Oleic acid and phytanic acid significantly reduce the line tension at the liquid domain boundary. This decrease in line tension leads to the formation of modulated phases, such as striped, hexagonal, and polygonal domains. We measured the line tension and the interdomain interaction in these specific domains by an image analysis. The result showed that oleic acid and phytanic acid-containing vesicles as well as palmitic acid-containing vesicles are not spherical, and this domain-induced deformation is explained theoretically.

Macro-phase separation in mixed lipid membranes containing the hybrid lipid palmitoyloleoylphosphatidylcholine (POPC) was observed by fluorescent and confocal laser scanning microscopy. In a binary system consisting of the saturated lipid dipalmitoylphosphatidylcholine (DPPC) and the hybrid lipid POPC, the hybrid lipid forms a liquid-disordered (L_d) phase. In a ternary system consisting of this binary system and an unsaturated lipid dioleoylphosphatidylcholine (DOPC), three-phase coexistence is observed. The POPC-rich phase appears around DPPC-rich domains, and the hybrid lipid is expected to behave like a line-active agent (linactant). Finally, phase separation in a four-component system, composed of this ternary system and cholesterol, was examined. Domains with a size that is smaller than 1 μm are found, and domain-induced budding is also observed. To explain small domain formation and domain-induced budding, chain ordering was evaluated based on Laurdan generalized polarization measurements. Our observations revealed that the hybrid lipid acted like a linactant to solid domains and disturbed chain ordering in liquid-ordered (L_o) domains. In both cases, the hybrid lipid reduced line tension at the domain boundary.