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The state of water in lipidic mesophase

ORAL

Abstract

Water is the most ubiquitous and essential liquid on earth, and it is fundamental to the existence of life. Many biological processes take place in crowded aqueous surroundings and water in living cells can be considered as confined water. However, water behaves differently under confinement with respect to the crystallization and the molecular dynamics compared to those in the bulk. Especially in biological systems, the role of confined water is of crucial importance though still far from fully understood. Here I will present our recent studies on water under soft confining media provided by lipidic mesophase (LMP). Formerly in our group, an unfrozen lipid was synthesized which opens the gate for the study of water in LMPs at subzero temperatures. Yet, the complex synthetic procedures with low yields narrows the large-scale application. We recently discoveried a commercially available lipid, phytantiol, which gives the access to the liquid water in LMPs at subzero temperatures. I will first discuss the crystallization and dynamics of water confined in an unfrozen LMP based on phytantriol at subzero temperatures. Then I will discuss the state of water in lipidic mesophase during the phase transition from bicontinuous cubic phase to reverse hexagonal phase.

Publication: 1. Yao, Y.; Zhou, T.; Färber, R.; Grossner, U.; Floudas, G.; Mezzenga, R. Designing cryo-enzymatic reactions in subzero liquid water by lipidic mesophase nanoconfinement. Nature Nanotechnology, 2021, 16, 802-810. DOI: 10.1038/s41565-021-00893-5.<br>2. Yao, Y., Catalini, S., Kutus, B., Hunger, J., Foggi, P., Mezzenga, R., Probing water state during lipidic mesophases phase transitions, Angewandte Chemie, 2021, in press. DOI: org/10.1002/anie.202110975.

Presenters

  • Yang Yao

    Lab of food and soft materials, D-HEST, ETH Zurich, Switzerland

Authors

  • Yang Yao

    Lab of food and soft materials, D-HEST, ETH Zurich, Switzerland

  • Sara Catalini

    LENS, Italy

  • Bence Kutus

    Max Planck Institute for Polymer Research, Mainz, Germany

  • Johannes Hunger

    Max Planck Institute for Polymer Research, Mainz, Germany

  • Tao Zhou

    Lab of food and soft materials, D-HEST, ETH Zurich

  • Paolo Foggi

    LENS, Italy

  • George Floudas

    Univ of Ioannina

  • Raffaele Mezzenga

    ETH Zurich