Trehalose interacts with phospholipid polar heads in Langmuir monolayers

Surface pressure−area isotherms, surface potential-area isotherms and fluorescence microscopy were employed to study the behavior of phospholipid monolayers at the air/water interface when trehalose was added to the aqueous subphase. In the presence of this sugar, the critical area corresponding to the onset of surface potential increases, indicating that trehalose is participating in the network of hydrogen bonds between the phospholipid polar heads. In addition, it causes an expansion of the isotherm, hindering the formation of the liquid-condensed phase. The collapse area is significantly increased, indicating that trehalose takes part in the monolayer structure without being expelled ev…