Compared effects of cholesterol and 7-dehydrocholesterol on sphingomyelin–glycerophospholipid bilayers studied by ESR Original Research Article

The ESR of 7- and 16-doxylstearic spin-labeled fatty acids (7NS and 16NS, respectively) reveal the distinct influence of cholesterol or cholesterol precursor analogue, Δ7-dehydrocholesterol, on the molecular ordering and the fluidity of lipid mixtures containing sphingomyelin (SM). The phase-separation of sphingomyelin domains mixed within fluid glycerophospholipids (phosphatidylethanolamine and phosphatidylserine) can be followed by ESR as a function of the temperature and in the presence of sterols [cholesterol (CHOL) or 7-dehydrocholesterol (DHCHOL)]. The time scale of spin-label exchange among phases is appropriate to follow the occurrence of the specific sphingomyelin/sterol association forming liquid ordered (Lo) microdomains which separate from the fluid surrounding phase Lα. Sphingomyelin embedded within the fluid bilayer associates with both sterols below 36°C to give a phase Lo traceable by ESR in the form of a highly anisotropic component. Above 36°C, the contribution in the ESR spectrum, of the Lo phase formed by 7-dehydrocholesterol with sphingomyelin is reduced by contrast with cholesterol forming a temperature-stable liquid ordered phase up to 42°C. The consequences of this destabilization of the SM/sterol microdomains are envisioned in the biosynthesis defect where the precursor 7-dehydrocholesterol substitutes, for a significant part, the embryonic cell cholesterol.