Phospholipid - Amino Acid Interactions

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Abstract
Interaction of 17 amino acids with dipalmitoyl phosphatidylethanolamine and with dipalmitoyl phosphatidylcholine was studied by differential scanning calorimetry. Amino acids influenced the main transition temperature, the enthalpy of main transition and the half width of main transition suggesting the existence of amino acid-phospholipid interactions. Stepwise regression analysis proved that the effect of amino acids depended equally on their lipophilicity and on the pK values of α amino and α carboxyle groups that is the effect observed is the results of the interplay of hydrophobic and hydrophilic interactions. Principal component analysis proved that tryptophan exerted the highest impact on the thermal behaviour of phospholipids.

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