The Journal of Membrane Biology

, Volume 57, Issue 2, pp 133–141

Ion and sugar permeabilities of lecithin bilayers: Comparison of curved and planar bilayers

  • Josef Brunner
  • David E. Graham
  • Helmut Hauser
  • Giorgio Semenza
Articles

DOI: 10.1007/BF01868999

Cite this article as:
Brunner, J., Graham, D.E., Hauser, H. et al. J. Membrain Biol. (1980) 57: 133. doi:10.1007/BF01868999

Summary

Na+ and sugar permeabilities of egg lecithin bilayers were measured using curved bilayers and planar bilayers as represented by single-bilayer vesicles and black lipid films, respectively. The Na+ permeability coefficient measured with single-bilayer vesicles at 25°C is (2.1±0.6)×10−13 cm sec−1. Because of technical difficulties it has been impossible to measure ionic permeabilities of values lower than about 10−10 cm sec−1 in planar (black) lipid bilayers using tracer methods. Thed-glucose andd-fructose permeabilities were measured with both curved and planar bilayers. The permeability coefficients measured with vesicles at 25°C are (0.3±0.2)×10−10 cm sec−1 for glucose and (4±1)×10−10 cm sec−1 ford-fructose; these are in reasonable agreement with the corresponding values obtained for planar (black) lipid bilayers which are (1.1±0.3)×10−10 cm sec−1 ford-glucose and (9.3±0.3)×10−10 cm sec−1 ford-fructose, respectively.

Copyright information

© Springer-Verlag New York Inc. 1980

Authors and Affiliations

  • Josef Brunner
    • 1
  • David E. Graham
    • 1
  • Helmut Hauser
    • 1
  • Giorgio Semenza
    • 1
  1. 1.Laboratorium für Biochemie, Eidgenössische Technische HochschuleETH ZentrumZürichSwitzerland
  2. 2.BP Research CentreThe British Petroleum Company Ltd.Sunbury-on-ThamesUK

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