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Influence of the gel—liquid phase transition on hematoporphyrin triplet deactivation in liposomes

✍ Scribed by Fernanda Ricchelli; Karsten Olsen; Lars Lindqvist

Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
507 KB
Volume
2
Category
Article
ISSN
1011-1344

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✦ Synopsis

The deactivation of the triplet state of hematoporphyrin and its dimethyl ester in unilamellar liposomes of dipalmitoyl phosphatidylcholine was studied by nanosecond laser flash photolysis. It was found that the rate of deactivation increases abruptly on raising the temperature in the region of the gel-liquid phase transition of the lipid bilayer (41 degrees C). The rate of change has its maximum at 38.4 +/- 0.5 degree C for both porphyrins. This variation is due to the high lateral mobility of the porphyrins in the liquid-crystal bilayer, which enhances the rates of concentration triplet quenching and triplet-triplet annihilation.

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