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    Do Lipids Retard the Evaporation of the Tear Fluid?

    Year: 2012

    Journal: IOVS, 2012, 53 (10), 6442-6447, 20131009

    Authors: Antti H. Rantamäki, Matti Javanainen, Ilpo Vattulainen, Juha M. Holopainen

    Organizations: Helsinki Eye Lab, Department of Ophthalmology, University of Helsinki, PO Box 220, 00290 HUS, Finland; Department of Physics, Tampere University of Technology, Tampere, Finland; Department of Applied Physics, Aalto University School of Science; and Technology, Helsinki, Finland; and the 4MEMPHYS Centre for Biomembrane Physics, University of Southern Denmark, Odense, Denmark

    Purpose. We examined in vitro the potential evaporation-retarding effect of the tear film lipid layer (TFLL). The artificial TFLL compositions used here were based on the present knowledge of TFLL composition. Methods. A custom-built system was developed to measure evaporation rates at 35°C. Lipids were applied to an air-water interface, and the evaporation rate through the lipid layer was defined as water loss from the interface. A thick layer of olive oil and a monolayer of long-chain alcohol were used as controls. The artificial TFLLs were composed of 1 to 4 lipid species: polar phosphatidylcholine (PC), nonpolar cholesteryl ester, triglycerides, and wax ester (WE). Brewster angle microscopy (BAM) and interfacial shear rheometry (ISR) were used to assess the lateral structure and shear stress response of the lipid layers, respectively. Results. Olive oil and long-chain alcohol decreased evaporation by 54% and 45%, respectively. The PC monolayer and the four-component mixtures did not retard evaporation. WE was the most important evaporation-retardant TFLL lipid (∼20% decrease). In PC/WE mixtures, an ∼90% proportion of WE was required for evaporation retardation. Based on BAM and ISR, WE resulted in more condensed layers than the non-retardant layers. Conclusions. Highly condensed, solid-like lipid layers, such as those containing high proportions of WEs, are evaporation-retardant. In multi-component lipid layers, the evaporation-retardant interactions between carbon chains decrease and, therefore, these lipid layers do not retard evaporation.