
Black cones show water molecules being oriented in the electric field at the interface with the lipid. Credit: Carlos Marques, ENS Lyon
Powerful electric fields have the ability to generate pores in biological membranes through a process called electroporation. Deliberately inducing these imperfections in membranes is a crucial technique not only in medicine and biotechnology but also in the treatment of food items.
A Franco-German research team, headed by Dr. Carlos Marques from the Ecole Normale Supérieure in Lyon, France, and Prof. Dr. Jan Behrends from the Institute of Physiology at the University of Freiburg, has recently collected data that casts fundamental doubt on what has been accepted for decades as the standard model of this mechanism.
“This is a challenge for theory building and numerical simulations in this field,” says Marques. The results have now been published in the Proceedings of the Academy of Sciences of the United States