Membrane Hydration: Crowding, Signal Propagation, and Biological Functions (Subcellular Biochemistry, 116)

This second edition provides a detailed overview of the properties of water in restricted systems and its essential role in biological responses. It examines the structure and properties of water in crowded molecular environments, exploring hydrogen bonding and the dynamics of water in confined spaces such as biomembranes.

The main topics include the analysis of the distribution of water populations at the membrane of different composition introducing and discussing the difference between interfaces and interphases on thermodynamic backgrounds.

The emergent thermodynamic and dynamic picture arising from these arrangements, the configuration of specific regions, such domains and defects, that may catalyze the binding of biologically relevant compounds, and the role of water in signal propagation are relevant topics in this edition.

Within this approach, the impact of cholesterol on the structuring of water in membranes, followed by advancd spectroscopic methodologies and molecular dynamics is also highlighted. Finally, the book examines the thermodynamic contributions of water to nerve impulses and the importance of hydrogen bonds in complex environments challenging the classical models of membranes. Bringing together experimental, computational, and theoretical perspectives, this book is an invaluable resource for understanding and evaluating how the properties of water shape essential biological functions, offering new insights for biophysicists and chemists interested in the molecular basis of life.

Dr. E. Anibal Disalvo, is a researcher in the field of biophysical chemistry, specializing in the study of lipid membranes and biomimetic systems. His work focuses on analyzing the structural and dynamical properties of lipid interphases, particularly in relation to water distribution, membrane stability, and cell permeability under osmotic and hydric stress. He also investigates enzyme activity regulation using techniques like FTIR spectroscopy, cyclic voltammetry, dipole potential measurements, and molecular simulations, with an emphasis on understanding the biophysical mechanisms underlying these processes. Dr. Disalvo holds a Doctorate in Sciences (Physical Chemistry) from the National University of La Plata, Argentina (1974). He is currently an Emeritus Researcher at the National Research Council (CONICET) and Head of the Applied Biophysical Area at the Center of Applied Biophysical and Food Research in Santiago del Estero. With a long academic career, he has been an Associate Professor at the University of Buenos Aires since 1997 and a Full Professor at the National University of Santiago del Estero since 2015. Dr. [Name] has also mentored over twenty PhD students in Chemistry and Biochemistry, contributing significantly to the development of the field.

Dr. Maria de los Angeles Frias, holds a Doctorate in Chemical Sciences and is a Professor of Chemistry, with a specialization in biophysical chemistry. Her research focuses on nano-heterogeneous systems of lipid vesicles coated with plant-derived polysaccharides, particularly pectin, for incorporation into dehydrated foods. Her work lies at the intersection of biology, biochemistry, and molecular biology, and explores key topics such as nanoparticles, hydration, and the formulation of functional foods. Using biophysical techniques, she investigates the structural and dynamic properties of these systems, aiming to enhance the stability and functionality of food products. Dr. Frias currently works at the Center for Applied Biophysics and Food Research (CIBAAL) and the CONICET NOA South Scientific and Technological Center in Argentina. Through her research at these institutions, she contributes to the development of innovative technologies aimed at improving the quality and functionality of foods through the use of natural polymers and nanoparticles. Her work is interdisciplinary, combining principles from biochemistry, molecular biology, and physics to address applied challenges in the food industry.