Lipid membranes are an important component of the biological cell. The profound understanding of their structure and functionality, as well as, the influence of various biologically relevant admixtures on their main characteristics is of great importance for research and development in medicine and pharmacology. The effect of sugars on the behaviour of the membrane cell enjoys an ever-increasing interest as they are biologically significant substances. We have studied the influence of the disaccharide sucrose on the physicochemical properties of SOPC (1-stearoyl-2-oleoyl-sn- glycero-3-phosphocholine) lipid system aiming to gain better understanding of the mechanisms of the interaction between both substances. For that purpose, we have used differential scanning calorimetry and Fourier-transform infrared spectroscopy. Our results show that adding sugar up to 300 mM concentration substantially alters the thermodynamic and structural properties of SOPC. The DSC thermograms at heating reveal a general lowering of the SOPC transition temperature T_m from gel to liquid crystalline phase (main phase transition, ordered-disordered phase transition) in the presence of sugar. The corresponding peaks are smeared and harder to trace. In agreement with this, a gradual decrease of the enthalpy values up to 300 mM was measured. The IR spectroscopy study provided spectral evidence for two states of hydration of the phosphate groups in the sugar-SOPC model systems suggesting a mechanism of interaction where only part of the phospholipid headgroups are hydrogen bonded to the sugar molecules. The obtained results are in good agreement with various earlier data including results about the bending elasticity moduli, as well as, some theoretical simulations on the sugar-lipid interactions. The current results also reinforce the potential of sucrose to be used as a cell protector against drought at, both, high and low temperatures.

脂质膜是生物细胞的重要组成部分。深入了解它们的结构和功能，以及各种生物学相关混合物对其主要特性的影响，对于医学和药理学的研究和开发具有重要意义。糖对膜细胞行为的影响越来越受到人们的关注，因为它们是具有生物学意义的物质。我们研究了二糖蔗糖对 SOPC（1-硬脂酰-2-油酰-sn-甘油-3-磷酸胆碱）脂质系统理化性质的影响，旨在更好地了解两种物质之间相互作用的机制。为此，我们使用了差示扫描量热法和傅里叶变换红外光谱法。我们的结果表明，添加糖浓度高达 300 mM 会显着改变 SOPC 的热力学和结构特性。加热时的 DSC 热分析图显示，在糖存在下， SOPC 转变温度T _m从凝胶相到液晶相（主相变、有序-无序相变）普遍降低。相应的峰被涂抹并且难以追踪。与此相一致的是，测得的焓值逐渐降低至 300 mM。红外光谱研究为糖-SOPC 模型系统中磷酸基团的两种水合状态提供了光谱证据，表明只有部分磷脂头基与糖分子形成氢键的相互作用机制。获得的结果与各种早期数据非常一致，包括弯曲弹性模量的结果，以及糖-脂质相互作用的一些理论模拟。目前的结果还增强了蔗糖作为细胞保护剂在高温和低温下抵抗干旱的潜力。