Coupled diffusion in lipid bilayers upon close approach.
Coupled diffusion in lipid bilayers upon close approach.
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DOI：
10.1021/ja508803d
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发表时间：
2015-01-21
影响因子：
15
通讯作者：
Kasson PM
中科院分区：
文献类型：
--
作者：
Pronk S;Lindahl E;Kasson PM
生物膜界面在其附近产生了水动力学减慢的区域。当两个脂质双层聚集在一起时，这种效应会进一步加剧，并且相关的减缓会影响更大规模过程的动力学，例如膜融合。我们已经使用分子动力学模拟来研究如何影响脂质和水动力学的两个脂质双层接近对方。这两个相互作用的流体系统，脂质和水，当脂质膜被薄水层分开时，两者都变慢并变得耦合。我们特别表明，水动力学成为玻璃状，并在并列小叶的脂质扩散成为耦合整个水层，而“外”小叶保持不受影响。双层之间的这种动态耦合似乎是由脂质-水-脂质氢键介导的，因为它发生在水-脂质氢键比水-水氢键更常见的双层分离处。我们进一步表明，这种耦合发生在模拟囊泡融合之前的融合事件本身。膜-膜界面处的这种改变的动力学可以稳定界面接触并减缓界面区域内的融合柄形成。
Biomembrane interfaces create regions of slowed water dynamics in their vicinity. When two lipid bilayers come together, this effect is further accentuated, and the associated slowdown can affect the dynamics of larger-scale processes such as membrane fusion. We have used molecular dynamics simulations to examine how lipid and water dynamics are affected as two lipid bilayers approach each other. These two interacting fluid systems, lipid and water, both slow and become coupled when the lipid membranes are separated by a thin water layer. We show in particular that the water dynamics become glassy, and diffusion of lipids in the apposed leaflets becomes coupled across the water layer, while the “outer” leaflets remain unaffected. This dynamic coupling between bilayers appears mediated by lipid–water–lipid hydrogen bonding, as it occurs at bilayer separations where water–lipid hydrogen bonds become more common than water–water hydrogen bonds. We further show that such coupling occurs in simulations of vesicle–vesicle fusion prior to the fusion event itself. Such altered dynamics at membrane–membrane interfaces may both stabilize the interfacial contact and slow fusion stalk formation within the interface region.
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影响因子：
4.1
作者：
BENNETT, CH
通讯作者：
BENNETT, CH
影响因子：
2.8
作者：
BEUTLER, TC;MARK, AE;VANGUNSTEREN, WF
通讯作者：
VANGUNSTEREN, WF
影响因子：
3.3
作者：
Dvinskikh, SV;Castro, V;Sandström, D
通讯作者：
Sandström, D
影响因子：
3.3
作者：
Hogberg, Carl-Johan;Lyubartsev, Alexander P.
通讯作者：
Lyubartsev, Alexander P.
影响因子：
4.4
作者：
ESSMANN, U;PERERA, L;PEDERSEN, LG
通讯作者：
PEDERSEN, LG