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

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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.

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Author notes

  1. David E. Graham

    Present address: BP Research Centre, The British Petroleum Company Ltd., Chertsey Road, Sunbury-on-Thames, Middlesex, UK

Authors and Affiliations

  1. Laboratorium für Biochemie, Eidgenössische Technische Hochschule, ETH Zentrum, CH 8092, Zürich, Switzerland

    Josef Brunner, David E. Graham, Helmut Hauser & Giorgio Semenza

Authors
  1. Josef Brunner
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  2. David E. Graham
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  3. Helmut Hauser
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  4. Giorgio Semenza
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This paper is dedicated to the memory of Walther Wilbrandt,cuius nomini nullum par elogium.

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Brunner, J., Graham, D.E., Hauser, H. et al. Ion and sugar permeabilities of lecithin bilayers: Comparison of curved and planar bilayers. J. Membrain Biol. 57, 133–141 (1980). https://doi.org/10.1007/BF01868999

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  • DOI: https://doi.org/10.1007/BF01868999

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