Stability and structure of 1, 2-dioleoyl-sn-glycero-3-[phospho-rac- 1-glycerol] (DOPG) were investigated with an atomic force microscope (AFM). The results of experiments showed how the surface structure of lipid bilayer membrane could be created by the interaction between the AFM tip and lipid membrane. The tip produced a persistent deformation on the lipid bilayer membrane. Effects of electric interaction on the structure and stability of lipid bilayer membrane showed that the lipid bilayer membrane was more stable with increasing NaCl concentration. The bilayer membrane prepared in 1 mol/L NaCl was rather stable, whereas that formed at low concentration was destabilized. Using KCl instead of NaCl led to the opposite results. The lipid bilayer membrane prepared in KCl solutions at high concentration was destabilized. Stabilizing effects of the glucose and sucrose solutions on the structure of lipid bilayer membranes were also observed.

Key words: AFM, INTERACTIONS, STABILITY, STABILITY, GLUCOSE, SUCROSE, GLYCERIDE