J.F. Tocanne

TL;DR: It is demonstrated that the transition temperature from the liquid-crystalline to gel state of a synthetic phosphatidylglycerol is influenced by pH, Ca2+ and A1 basic protein from myelin.

TL;DR: Differential scanning calorimetric measurements demonstrated that the liquid-crystalline to gel transition of didodecanoyl-PG is strongly dependent on the cations in the suspension, which may be relevant to the physical state of lipids in biological membranes.

TL;DR: It is demonstrated that the heat content of this phospholipid is dependent on the ionic environment and shows supercooling which leads to the formation of a metastable gel phase.

TL;DR: 2′- and 3′-lysylphosphatidylglycerol are obtained as pure isomers and can be distinguished spectroscopically (infrared, 100 and 300 MHZ NMR).

TL;DR: Both at the air-water interface and in the bulk situation, the PG-LPG 1/1 mixture behaves as a new system as a result of a specific interaction between the two molecules.