ABSTRACT
The peroxidation reaction of some liposomes, namely egg yolk phosphatidylcholine (PC), dioleoyl- (DOPC) and dilinoleoyl- (DLPC) phosphocholines, promoted by ferrous ions (Fenton reaction) has been studied at the physiological pH value, in the absence and in the presence of calf thymus DNA. A catalytic effect of DNA, where the lag time reduces or is completely annihilated, together with an increase in both the yields and the rates of the reactions, has been observed. This effect of DNA has been attributed to the ability of the three components, liposomes, DNA and Fe2+, to form a stable ternary complex, which produces a reduction of the undulatory fluctuations of the hydrocarbon tails of liposomes and strengthens the packing between the acyl chains in the lipid bilayers, with the consequence of enhancing the liposome crystallinity.
