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Yadav M, Mallappa RH, Ambatipudi K. Human milk fat globule delivers entrapped probiotics to the infant's gut and acts synergistically to ameliorate oxidative and pathogenic stress. Food Chem 2025; 462:141030. [PMID: 39241685 DOI: 10.1016/j.foodchem.2024.141030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 08/22/2024] [Accepted: 08/27/2024] [Indexed: 09/09/2024]
Abstract
The human milk fat globule membrane (hMFGM) and Lactobacillus modulate the infant's gut and benefit health. Hence, the current study assesses the probiotic potential of Lactiplantibacillus plantarum (MRK3), Limosilactobacillus ferementum (MK1) isolated from infant feces, and its interaction with hMFGM during conditions mimicking infant digestive tract. Both strains showed high tolerance to gastrointestinal conditions, cell surface hydrophobicity, and strong anti-pathogen activity against Staphylococcus aureus. During digestion, hMFGM significantly exhibited xanthine oxidase activity, membrane roughness, and surface topography. In the presence of hMFGM, survival of MRK3 was higher than MK1, and electron microscopic observation revealed successful entrapment of MRK3 in the membrane matrix throughout digestion. Interestingly, probiotic-membrane matrix interaction showed significant synergy to alleviate oxidative stress and damage induced by cell-free supernatant of Escherichia coli in Caco-2 cells. Our results show that a probiotic-encapsulated membrane matrix potentially opens the functional infant formula development pathway.
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Affiliation(s)
- Monica Yadav
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee 247667, India
| | - Rashmi Hogarehalli Mallappa
- Molecular Biology Unit, Dairy Microbiology Division, Indian Council of Agriculture Research-National Dairy Research Institute, Karnal 132001, India
| | - Kiran Ambatipudi
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee 247667, India.
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2
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Wilmot L, Miller C, Patil I, Kelly AL, Jimenez-Flores R. The relevance of a potential bioactive ingredient: The milk fat globule membrane. J Dairy Sci 2024:S0022-0302(24)01227-X. [PMID: 39414020 DOI: 10.3168/jds.2024-25412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Accepted: 09/20/2024] [Indexed: 10/18/2024]
Abstract
The milk fat globule membrane (MFGM) is the surrounding membrane of the triacyl glyceride-dense fat globules in milk. The native MFGM is a tri-layer structure formed during the biosynthesis of lipids in the rough endoplasmic reticulum of lactocytes within the mammary gland. It is composed of a phospholipid tri-layer, cholesterol, many proteins, glycosylated proteins, and various lipids (Brink and Lönnerdal, 2020). The 2 main sources of MFGM are cream derived during butter production and whey derived from cheese manufacturing. The use of MFGM ingredients in nutritional products, especially in infant nutrition, has received great attention in recent years. Today, there is a range of commercially available MFGM-enriched ingredients from various suppliers across the globe. The basic components of the tri-layer, phospholipids, and proteins have been shown to exert bioactive effects in various models including in humans. It is not yet known how the differences in composition of such complex ingredients impact the bioactive potential of MFGM within the dairy matrix. The MFGM becomes more complex as a result of processing as it loses its native tri-layer structure and MFGM fragments are formed. This review aims to bring to light the underlying mechanisms for the bioactive effects of MFGM ingredients on human health.
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Affiliation(s)
- Leia Wilmot
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Celeste Miller
- Department of Food Science and Technology, Parker Food Science & Technology, The Ohio State University, Columbus, Ohio, USA
| | - Isha Patil
- Department of Food Science and Technology, Parker Food Science & Technology, The Ohio State University, Columbus, Ohio, USA
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, Parker Food Science & Technology, The Ohio State University, Columbus, Ohio, USA.
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3
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Zhang Y, Dawson R, Kong L, Tan L. Lutein supplementation for early-life health and development: current knowledge, challenges, and implications. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38795064 DOI: 10.1080/10408398.2024.2357275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/27/2024]
Abstract
Macular carotenoids, which consist of lutein, zeaxanthin, and meso-zeaxanthin, are dietary antioxidants and macular pigments in the eyes, protecting the macula from light-induced oxidative stress. Lutein is also the main carotenoid in the infant brain and is involved in cognitive development. While a few articles reviewed the role of lutein in early health and development, the current review is the first that focuses on the outcomes of lutein supplementation, either provided to mothers or to infants. Additionally, lutein status and metabolism during pregnancy and lactation, factors that limit the potential application of lutein as a nutritional intervention, and solutions to overcome the limitation are also discussed. In brief, the lutein intake in pregnant and lactating women in the United States may not be optimal. Furthermore, preterm and formula-fed infants are known to have compromised lutein status compared to term and breast-fed infants, respectively. While lutein supplementation via both maternal and infant consumption improves lutein status in infants, the application of lutein as a nutritional intervention may be compromised by its low bioavailability. Various encapsulation techniques have been developed to enhance the delivery of lutein in adult animals or human but should be further evaluated in neonatal models.
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Affiliation(s)
- Yanqi Zhang
- Department of Human Nutrition, University of Alabama, Tuscaloosa, AL, USA
| | - Reece Dawson
- Department of Human Nutrition, University of Alabama, Tuscaloosa, AL, USA
| | - Lingyan Kong
- Department of Human Nutrition, University of Alabama, Tuscaloosa, AL, USA
| | - Libo Tan
- Department of Human Nutrition, University of Alabama, Tuscaloosa, AL, USA
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4
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Zhang Y, Kong L, Lawrence JC, Tan L. Utilization of Biopolymer-Based Lutein Emulsion as an Effective Delivery System to Improve Lutein Bioavailability in Neonatal Rats. Nutrients 2024; 16:422. [PMID: 38337704 PMCID: PMC10857328 DOI: 10.3390/nu16030422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Newborns' eyes and brains are prone to oxidative stress. Lutein has antioxidant properties and is the main component of macular pigment essential for protecting the retina, but has low bioavailability, thereby limiting its potential as a nutritional supplement. Oil-in-water emulsions have been used as lutein delivery systems. In particular, octenylsuccinated (OS) starch is a biopolymer-derived emulsifier safe to use in infant foods, while exhibiting superior emulsifying capacity. This study determined the effects of an OS starch-stabilized lutein emulsion on lutein bioavailability in Sprague-Dawley neonatal rats. In an acute study, 10-day-old pups received a single oral dose of free lutein or lutein emulsion, with subsequent blood sampling over 24 h to analyze pharmacokinetics. The lutein emulsion group had a 2.12- and 1.91-fold higher maximum serum lutein concentration and area under the curve, respectively, compared to the free lutein group. In two daily dosing studies, oral lutein was given from postnatal day 5 to 18. Blood and tissue lutein concentrations were measured. The results indicated that the daily intake of lutein emulsion led to a higher lutein concentration in circulation and key tissues compared to free lutein. The OS starch-stabilized emulsion could be an effective and safe lutein delivery system for newborns.
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Affiliation(s)
| | | | | | - Libo Tan
- Department of Human Nutrition and Hospitality Management, University of Alabama, Tuscaloosa, AL 35487, USA; (Y.Z.); (L.K.); (J.C.L.)
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5
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Martínez-Sánchez V, Visitación Calvo M, Viera I, Girón-Calle J, Fontecha J, Pérez-Gálvez A. Mechanisms for the interaction of the milk fat globule membrane with the plasma membrane of gut epithelial cells. Food Res Int 2023; 173:113330. [PMID: 37803640 DOI: 10.1016/j.foodres.2023.113330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 10/08/2023]
Abstract
The milk fat globule membrane (MFGM) provides infants and adults with several health benefits. These are not derived solely from its unique composition, but also from arrangement of lipids in the MFGM that, in the case of newborns, could reach the intestine partially intact. Fluorochromes associated with lipid derivatives were used to prove a fusion process between the MFGM and the cellular membrane of differentiated Caco-2 cells. To explore the mechanism of this interaction, incubations of MFGM with Caco-2 cells were carried out in the presence of fusogenic agents or compounds that block other MFGM interaction pathways with cells. Confocal fluorescence microscopy provided visual evidence of the fusion process. Lastly, determination on the lipid profile of cells after their interaction with MFGM indicated a metabolic rearrangement of lipids leading to accumulation of triacylglycerols.
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Affiliation(s)
- Victoria Martínez-Sánchez
- Group of Chemistry and Biochemistry of Pigments, Instituto de la Grasa (CSIC), Building 46, 41013 Sevilla, Spain
| | - M Visitación Calvo
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CSIC-UAM), 28049 Madrid, Spain
| | - I Viera
- Group of Chemistry and Biochemistry of Pigments, Instituto de la Grasa (CSIC), Building 46, 41013 Sevilla, Spain
| | - J Girón-Calle
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Building 46, 41013 Sevilla, Spain
| | - J Fontecha
- Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CSIC-UAM), 28049 Madrid, Spain
| | - Antonio Pérez-Gálvez
- Group of Chemistry and Biochemistry of Pigments, Instituto de la Grasa (CSIC), Building 46, 41013 Sevilla, Spain.
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6
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Effects of various thermal treatments on interfacial composition and physical properties of bovine milk fat globules. Food Res Int 2023; 167:112580. [PMID: 37087201 DOI: 10.1016/j.foodres.2023.112580] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/30/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
This study aimed to investigate changes of milk fat globules (MFG) and their membranes after thermal treatments, and further analyzed the relationship between the stability of MFG and interfacial compositions of milk fat globule membrane (MFGM). We characterized the influence of three kinds of thermal treatments on fat globule interfacial components (including interfacial phospholipids and interfacial protein) and physical properties using phospholipidomics and several microscopy techniques. The results showed that size of MFG increased from 2.96 μm to 3.59 μm and ζ-potential decreased from -9.71 mV to -13.23 mV after thermal treatment, suggesting that MFGM was damaged and MFG occurred coalescence. Thermal treatment increased the Young's modulus of MFGM and made membranes more fragile. The abundance of MFGM proteins decreased while casein and β-lactoglobulin increased after thermal treatment. Results of phospholipidomics showed that 27 phospholipid species could be used to distinguish the samples. Pasteurization reduced mainly SM and PC located in the outer bilayer of MFGM, while ultra-pasteurization reduced not only SM and PC but also PI and PE located in the inner leaflet. Based on correlation analysis, the increase in Young's modulus of MFGM during thermal treatment might be related to changes in chemical components on the membrane, suggesting a potential link between the change of MFGM components and fat globule coalescence behavior.
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7
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Wei T, Huang Y, Weng C, Chen F, Tan C, Liu W, Deng Z, Li J. Lipid rafts may affect the coalescence of milk fat globules through phase transition after thermal treatment. Food Chem 2023; 399:133867. [DOI: 10.1016/j.foodchem.2022.133867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022]
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8
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Tai P, Golding M, Singh H, Everett D. The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Patrick Tai
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Matt Golding
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | | | - David Everett
- Riddet Institute, Palmerston North, New Zealand
- Grasslands Research Centre, AgResearch, Palmerston North, New Zealand
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9
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Perazzo A, Gallier S, Liuzzi R, Guido S, Caserta S. Quantitative methods to detect phospholipids at the oil-water interface. Adv Colloid Interface Sci 2021; 290:102392. [PMID: 33740709 DOI: 10.1016/j.cis.2021.102392] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 02/23/2021] [Accepted: 02/23/2021] [Indexed: 01/29/2023]
Abstract
Phospholipids are the main constituents of cell membranes and act as natural stabilizers of milk fat globules. Phospholipids are used in a wide range of applications, e.g. as emulsifiers in cosmetic, pharmaceutical and food products. While processed emulsion droplets are usually stabilized by a monolayer of phospholipids, cell membranes have a phospholipid bilayer structure and milk fat globules are stabilized by a complex phospholipid trilayer membrane. Despite the broad relevance of phospholipids, there are still many scientific challenges in understanding how their behavior at the fluid-fluid interface affects microstructure, stability, and physico-chemical properties of natural and industrial products. Most of these challenges arise from the experimental difficulties related to the investigation of the molecular arrangement of phospholipids in situ at the fluid-fluid interface and the quantification of their partitioning between the bulk phase and the interface, both under static and flow conditions. This task is further complicated by the presence of other surface-active components, such as proteins, that can interact with phospholipids and compete for space at the interface. Here, we review the methodologies available from the literature to detect and quantify phospholipids, focusing on oil-water interfaces, and highlight current limitations and future perspectives.
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Affiliation(s)
- Antonio Perazzo
- Novaflux Inc., 1 Wall Street, Princeton, NJ, 08540, United States; Advanced BioDevices LLC., 1 Wall Street, Princeton, NJ, 08540, United States
| | - Sophie Gallier
- Dairy Goat Co-operative (N.Z.) Limited, 18 Gallagher Drive, PO Box 1398, Hamilton 3240, New Zealand
| | - Roberta Liuzzi
- Department of Chemical, Materials and Production Engineering, University of Naples "Federico II", P.le Ascarelli 80, 80125 Napoli, Italy
| | - Stefano Guido
- Department of Chemical, Materials and Production Engineering, University of Naples "Federico II", P.le Ascarelli 80, 80125 Napoli, Italy; Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), UdR INSTM Napoli Federico II, P.le Ascarelli 80, 80125 Napoli, Italy; CEINGE - Biotecnologie Avanzate, Via G. Salvatore 486, 80145 Napoli, Italy.
| | - Sergio Caserta
- Department of Chemical, Materials and Production Engineering, University of Naples "Federico II", P.le Ascarelli 80, 80125 Napoli, Italy; Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), UdR INSTM Napoli Federico II, P.le Ascarelli 80, 80125 Napoli, Italy; CEINGE - Biotecnologie Avanzate, Via G. Salvatore 486, 80145 Napoli, Italy
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10
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Obeid S, Guyomarc'h F. Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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11
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Bourlieu C, Mahdoueni W, Paboeuf G, Gicquel E, Ménard O, Pezennec S, Bouhallab S, Deglaire A, Dupont D, Carrière F, Vié V. Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption. Biochimie 2020; 169:95-105. [DOI: 10.1016/j.biochi.2019.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Accepted: 12/07/2019] [Indexed: 12/11/2022]
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12
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Alshehab M, Budamagunta MS, Voss JC, Nitin N. Real-time measurements of milk fat globule membrane modulation during simulated intestinal digestion using electron paramagnetic resonance spectroscopy. Colloids Surf B Biointerfaces 2019; 184:110511. [PMID: 31600680 DOI: 10.1016/j.colsurfb.2019.110511] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 09/13/2019] [Accepted: 09/15/2019] [Indexed: 12/14/2022]
Abstract
Milk Fat Globules with their unique interfacial structure and membrane composition are a key nutritional source for mammalian infants, however, there is a limited understanding of the dynamics of fat digestion in these structures. Lipid digestion is an interfacial process involving interactions of enzymes and bile salts with the interface of suspended lipid droplets in an aqueous environment. In this study, we have developed an electron paramagnetic resonance spectroscopy approach to evaluate real time dynamics of milk fat globules interfacial structure during simulated intestinal digestion. To measure these dynamics, natural milk fat globule membrane was labeled with EPR-active probe, partitioning of EPR probes into MFGs membrane was validated using saturation-recovery measurements and calculation of the depth parameter Φ. After validation, the selected spin probe was used to evaluate the membrane's fluidity as a measure of the interface's modulation in the presence of bile salts and pancreatic lipase. Independently, bile salts were found to have a rigidifying effect on the spin probed MFGM, while pancreatic lipase resulted in an increase in membrane fluidity. When combined, the effect of lipase appears to be diminished in the presence of bile salts. These results indicate the efficacy of EPR in providing an insight into small time scale molecular dynamics of phospholipid interfaces in milk fat globules. Understanding interfacial dynamics of naturally occurring complex structures can significantly aid in understanding the role of interfacial composition and structural complexity in delivery of nutrients during digestion.
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Affiliation(s)
- Maha Alshehab
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, United States
| | - Madhu S Budamagunta
- Department of Biochemistry and Molecular Medicine, University of California-Davis, Davis, CA 95616, United States
| | - John C Voss
- Department of Biochemistry and Molecular Medicine, University of California-Davis, Davis, CA 95616, United States
| | - Nitin Nitin
- Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, United States.
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13
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Zhao L, Du M, Mao X. Change in interfacial properties of milk fat globules by homogenization and thermal processing plays a key role in their in vitro gastrointestinal digestion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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14
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Real Hernandez L, Jimenez-Flores R. Preparation of Non-Surface-Active Langmuir Trough Subphases from Milk. ACS OMEGA 2019; 4:14920-14927. [PMID: 31552332 PMCID: PMC6751704 DOI: 10.1021/acsomega.9b01659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Accepted: 08/06/2019] [Indexed: 06/10/2023]
Abstract
Milk polar lipid interfacial behavior continues to be analyzed using Langmuir trough experiments, but the reported Langmuir trough subphases commonly used are not fully representative of milk. A method to transform liquids of biological origin, such as milk, into appropriate Langmuir trough subphases does not currently exist, which hinders the applicability of Langmuir trough experiments to nature. Here, a procedure to manufacture milk-derived Langmuir trough subphases with insignificant amounts of surfactants from bovine milk is presented. Ultrafiltration is used to remove the bulk of protein surfactants from milk followed by the creation of solvent-induced emulsions that remove trace proteins and lipids from collected skim milk permeates. Change in surface tension upon compression of resulting washed permeates from the surfactant removal process was ≤0.1 mN/m, terming the permeates non-surface-active (NSA). NSA permeates (72.4 ± 0.2 mN/m) had a surface tension similar to that of ultrapure water (72.6 ± 0.1 mN/m), but their pH, conductivity, percent total solids, Brix percentage, alkalinity, and hardness were not the same, with NSA permeates being more compositionally similar to skim milk than water. The lift-off points of milk ganglioside GM3 monolayer surface pressure-area isotherms spread on NSA permeates and ultrapure water subphases were significantly different when compared for the same sample, indicating that surface tension measurements obtained on ultrapure water are not the same as with NSA milk permeate. Overall, surfactants were removed from bovine milk without the addition of exogenous compounds, allowing for the production of a NSA solution derived from milk that can be used in the Langmuir trough experiment to more realistically resemble the natural environment of milk polar lipids. The procedure described here was able to produce NSA solutions for other dairy beverages aside from milk, indicating that it can be applicable to other biological fluids.
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Zhu D, Hayman A, Kebede B, Stewart I, Chen G, Frew R. 31P NMR-Based Phospholipid Fingerprinting of Powdered Infant Formula. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10265-10272. [PMID: 31423777 DOI: 10.1021/acs.jafc.9b03902] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Infant formula (IF), regarded as the optimal substitute for human breast milk, is very important for infant growth and development. Phospholipids (PLs) are ubiquitous components of infant formula as they have good emulsifier properties in addition to their nutritional and biological functions. In this study, the PL contents in four different commercial IF brands (indicated as A, M, O, and W) were characterized and quantified using optimized 31P NMR spectroscopy. PLs (nine) were identified and quantified, and among these, phosphatidylethanolamine and sphingomyelin occurred at lower concentrations (5.72 and 8.89 mg/100 g, respectively) in IFs from brand O, whereas phosphatidic acid was higher (2.83 mg/100 g) in IFs from brand W. In summary, 31P NMR spectroscopy, combined with the multivariate data analysis, proved to be an effective analytical toolbox for evaluating the PL contents in IF and the comparative differences between IF brands.
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Affiliation(s)
| | | | | | | | - Gang Chen
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products , Chinese Academy of Agricultural Sciences (CAAS) , Beijing 100081 , China
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16
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Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Lopez C, Cauty C, Guyomarc'h F. Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800201] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption? BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2018; 1860:2588-2598. [DOI: 10.1016/j.bbamem.2018.09.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 09/11/2018] [Accepted: 09/26/2018] [Indexed: 01/03/2023]
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19
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Bhojoo U, Chen M, Zou S. Temperature induced lipid membrane restructuring and changes in nanomechanics. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2018; 1860:700-709. [DOI: 10.1016/j.bbamem.2017.12.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 11/17/2017] [Accepted: 12/08/2017] [Indexed: 11/26/2022]
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20
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The interfacial properties of various milk fat globule membrane components using Langmuir isotherms. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.08.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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22
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Cheng K, Ropers MH, Lopez C. The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers. Food Chem 2017; 224:114-123. [DOI: 10.1016/j.foodchem.2016.12.035] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 11/12/2016] [Accepted: 12/12/2016] [Indexed: 12/30/2022]
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23
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Guyomarc’h F, Chen M, Et-Thakafy O, Zou S, Lopez C. Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopy. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2017; 1859:949-958. [DOI: 10.1016/j.bbamem.2017.02.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 02/10/2017] [Accepted: 02/14/2017] [Indexed: 11/24/2022]
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24
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Wadeesirisak K, Castano S, Berthelot K, Vaysse L, Bonfils F, Peruch F, Rattanaporn K, Liengprayoon S, Lecomte S, Bottier C. Rubber particle proteins REF1 and SRPP1 interact differently with native lipids extracted from Hevea brasiliensis latex. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2017; 1859:201-210. [DOI: 10.1016/j.bbamem.2016.11.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 11/11/2016] [Accepted: 11/18/2016] [Indexed: 02/07/2023]
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Verardo V, Gómez-Caravaca AM, Arráez-Román D, Hettinga K. Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products. Int J Mol Sci 2017; 18:ijms18010173. [PMID: 28106745 PMCID: PMC5297805 DOI: 10.3390/ijms18010173] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 12/31/2016] [Accepted: 01/10/2017] [Indexed: 02/07/2023] Open
Abstract
Milk is one of the most important foods for mammals, because it is the first form of feed providing energy, nutrients and immunological factors. In the last few years, milk lipids have attracted the attention of researchers due to the presence of several bioactive components in the lipid fraction. The lipid fraction of milk and dairy products contains several components of nutritional significance, such as ω-3 and ω-6 polyunsaturated fatty acids, CLA, short chain fatty acids, gangliosides and phospholipids. Prospective cohort evidence has shown that phospholipids play an important role in the human diet and reinforce the possible relationship between their consumption and prevention of several chronic diseases. Because of these potential benefits of phospholipids in the human diet, this review is focused on the recent advances in phospholipids from colostrum, milk and dairy by-products. Phospholipid composition, its main determination methods and the health activities of these compounds will be addressed.
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Affiliation(s)
- Vito Verardo
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain.
| | - Ana Maria Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park (PTS) Granada, Avda. del Conocimiento s/n, EdificioBioregión, 18007 Granada, Spain.
| | - David Arráez-Román
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park (PTS) Granada, Avda. del Conocimiento s/n, EdificioBioregión, 18007 Granada, Spain.
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2016; 1858:2181-2190. [DOI: 10.1016/j.bbamem.2016.06.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 06/19/2016] [Accepted: 06/22/2016] [Indexed: 11/23/2022]
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Murthy AVR, Guyomarc'h F, Lopez C. Cholesterol Decreases the Size and the Mechanical Resistance to Rupture of Sphingomyelin Rich Domains, in Lipid Bilayers Studied as a Model of the Milk Fat Globule Membrane. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:6757-6765. [PMID: 27300157 DOI: 10.1021/acs.langmuir.6b01040] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Sphingomyelin-rich microdomains have been observed in the biological membrane surrounding milk fat globules (MFGM). The role played by cholesterol in these domains and in the physical properties and functions of the MFGM remains poorly understood. The objective of this work was therefore to investigate the phase state, topography, and mechanical properties of MFGM polar lipid bilayers as a function of cholesterol concentration, by combining X-ray diffraction, atomic force microscopy imaging, and force spectroscopy. At room temperature, i.e. below the phase transition temperature of the MFGM polar lipids, the bilayers showed the formation of sphingomyelin-rich domains in the solid ordered (so) phase that protruded about 1 nm above the liquid disordered (ld) phase. These so phase domains have a higher mechanical resistance to rupture than the ld phase (30 nN versus 15 nN). Addition of cholesterol in the MFGM polar lipid bilayers (i) induced the formation of liquid ordered (lo) phase for up to 27 mol % in the bilayers, (ii) decreased the height difference between the thicker ordered domains and the surrounding ld phase, (iii) promoted the formation of small sized domains, and (iv) decreased the mechanical resistance to rupture of the sphingomyelin-rich domains down to ∼5 nN. The biological and functional relevance of the lo phase cholesterol/sphingomyelin-rich domains in the membrane surrounding fat globules in milk remains to be elucidated. This study brought new insight about the functional role of cholesterol in milk polar lipid ingredients, which can be used in the preparation of food emulsions, e.g. infant milk formulas.
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Bourlieu C, Paboeuf G, Chever S, Pezennec S, Cavalier JF, Guyomarc’h F, Deglaire A, Bouhallab S, Dupont D, Carrière F, Vié V. Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation. Colloids Surf B Biointerfaces 2016; 143:97-106. [DOI: 10.1016/j.colsurfb.2016.03.032] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 03/07/2016] [Accepted: 03/10/2016] [Indexed: 01/17/2023]
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Lopez C, Cauty C, Guyomarc'h F. Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts. ACTA ACUST UNITED AC 2015; 95:863-893. [PMID: 26568788 PMCID: PMC4641158 DOI: 10.1007/s13594-015-0263-0] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 10/02/2015] [Accepted: 10/02/2015] [Indexed: 12/02/2022]
Abstract
The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the organization of lipids in situ in dairy products. This paper provides an overview of recent advances on the organization of lipids in the milk fat globule membrane using microscopy techniques (mainly confocal microscopy and atomic force microscopy). Also, this overview brings structural information about the organization of lipids in situ in commercialized milks, infant milk formulas and various dairy products (cream, butter, buttermilk, butter serum and cheeses). The main mechanical treatment used in the dairy industry, homogenization, decreases the size of milk fat globules, changes the architecture (composition and organization) of the fat/water interface and affects the interactions between lipid droplets and the protein network (concept of inert vs active fillers). The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas.
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Affiliation(s)
- Christelle Lopez
- INRA, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France ; Agrocampus Ouest, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France
| | - Chantal Cauty
- INRA, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France ; Agrocampus Ouest, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France
| | - Fanny Guyomarc'h
- INRA, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France ; Agrocampus Ouest, UMR1253 STLO, 65 rue de Saint Brieuc, 35000 Rennes, France
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30
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Murthy AVR, Guyomarc'h F, Paboeuf G, Vié V, Lopez C. Cholesterol strongly affects the organization of lipid monolayers studied as models of the milk fat globule membrane: Condensing effect and change in the lipid domain morphology. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2015; 1848:2308-16. [DOI: 10.1016/j.bbamem.2015.06.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 06/05/2015] [Accepted: 06/13/2015] [Indexed: 11/25/2022]
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Mathiassen JH, Nejrup RG, Frøkiaer H, Nilsson Å, Ohlsson L, Hellgren LI. Emulsifying triglycerides with dairy phospholipids instead of soy lecithin modulates gut lipase activity. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400505] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
| | | | - Hanne Frøkiaer
- Department of Veterinary Disease Biology; University of Copenhagen; Denmark
| | - Åke Nilsson
- Department of Clinical Science; Division of Medicine; Lund University Hospital; Sweden
| | - Lena Ohlsson
- Department of Clinical Science; Division of Medicine; Lund University Hospital; Sweden
| | - Lars I. Hellgren
- Department of Systems Biology; Technical University of Denmark; Denmark
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Gallier S, Vocking K, Post JA, Van De Heijning B, Acton D, Van Der Beek EM, Van Baalen T. A novel infant milk formula concept: Mimicking the human milk fat globule structure. Colloids Surf B Biointerfaces 2015; 136:329-39. [PMID: 26432620 DOI: 10.1016/j.colsurfb.2015.09.024] [Citation(s) in RCA: 138] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 09/08/2015] [Accepted: 09/12/2015] [Indexed: 02/05/2023]
Abstract
Human milk (HM) provides all nutrients to support an optimal growth and development of the neonate. The composition and structure of HM lipids, the most important energy provider, have an impact on the digestion, uptake and metabolism of lipids. In HM, the lipids are present in the form of dispersed fat globules: large fat droplets enveloped by a phospholipid membrane. Currently, infant milk formula (Control IMF) contains small fat droplets primarily coated by proteins. Recently, a novel IMF concept (Concept IMF) was developed with a different lipid architecture, Nuturis(®), comprising large fat droplets with a phospholipid coating. Confocal laser scanning microscopy (CLSM), with appropriate fluorescent probes, and transmission electron microscopy were used to determine and compare the interfacial composition and structure of HM fat globules, Concept IMF fat droplets and Control IMF fat droplets. The presence of a trilayer-structured HM fat globule membrane, composed of phospholipids, proteins, glycoproteins and cholesterol, was confirmed; in addition exosome-like vesicles are observed within cytoplasmic crescents. The Control IMF fat droplets had a thick protein-only interface. The Concept IMF fat droplets showed a very thin interface composed of a mixture of phospholipids, proteins and cholesterol. Furthermore, the Concept IMF contained fragments of milk fat globule membrane, which has been suggested to have potential biological functions in infants. By mimicking more closely the structure and composition of HM fat globules, this novel IMF concept with Nuturis(®) may have metabolic and digestive properties that are more similar to HM compared to Control IMF.
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Affiliation(s)
- Sophie Gallier
- Danone Nutricia Early Life Nutrition, Uppsalalaan 12, Utrecht 3584CT, The Netherlands.
| | - Karin Vocking
- Department of Biology, Faculty of Science, Utrecht University, Padualaan 8, Utrecht 3584CH, The Netherlands
| | - Jan Andries Post
- Department of Biology, Faculty of Science, Utrecht University, Padualaan 8, Utrecht 3584CH, The Netherlands
| | - Bert Van De Heijning
- Danone Nutricia Early Life Nutrition, Uppsalalaan 12, Utrecht 3584CT, The Netherlands
| | - Dennis Acton
- Danone Nutricia Early Life Nutrition, Uppsalalaan 12, Utrecht 3584CT, The Netherlands
| | - Eline M Van Der Beek
- Danone Nutricia Early Life Nutrition, Matrix Building #05-01B, 30 Biopolis Street, Singapore 138671, Singapore
| | - Ton Van Baalen
- Danone Nutricia Early Life Nutrition, Uppsalalaan 12, Utrecht 3584CT, The Netherlands
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Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.11.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Zheng H, Jiménez-Flores R, Everett DW. Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes. J Dairy Sci 2014; 97:5964-74. [DOI: 10.3168/jds.2014-7951] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Accepted: 06/27/2014] [Indexed: 02/04/2023]
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Guyomarc'h F, Zou S, Chen M, Milhiet PE, Godefroy C, Vié V, Lopez C. Milk sphingomyelin domains in biomimetic membranes and the role of cholesterol: morphology and nanomechanical properties investigated using AFM and force spectroscopy. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2014; 30:6516-6524. [PMID: 24835749 DOI: 10.1021/la501640y] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Milk sphingomyelin (MSM) and cholesterol segregate into domains in the outer bilayer membrane surrounding milk fat globules. To elucidate the morphology and mechanical properties of theses domains, supported lipid bilayers with controlled molar proportions of MSM, dioleoylphosphatidylcholine (DOPC) and cholesterol were produced in buffer mimicking conditions of the milk aqueous phase. Atomic force microscopy imaging showed that (i) for T < 35 °C MSM segregated in gel phase domains protruding above the fluid phase, (ii) the addition of 20 mol % cholesterol resulted in smaller and more elongated l(o) phase domains than in equimolar MSM/DOPC membranes, (iii) the MSM/cholesterol-enriched l(o) phase domains were less salient than the MSM gel phase domains. Force spectroscopy measurements furthermore showed that cholesterol reduced the resistance of MSM/DOPC membrane to perforation. The results are discussed with respect to the effect of cholesterol on the biophysical properties of lipid membranes. The combination of AFM imaging and force mapping provides unprecedented insight into the structural and mechanical properties of milk lipid membranes, and opens perspectives for investigation of the functional properties of MSM domains during milk fat processing or digestion.
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Zheng H, Jiménez-Flores R, Gragson D, Everett DW. Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3236-3243. [PMID: 24641452 DOI: 10.1021/jf500093p] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Giant unilamellar vesicles (GUVs) were constructed using an electroformation technique to mimic the morphology of the native milk fat globule membrane (MFGM) for the purpose of structural investigation. Bovine milk derived phospholipids were selected to manufacture GUVs which were characterized by confocal laser scanning microscopy after fluorescent staining. Circular nonfluorescent dark regions were observed in a 3/7 (mol/mol) surface mixture of 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) and 1,2-dioleoyl-sn-glycero-3 phosphoethanolamine. Linear shaped dark lipid domains were found in GUVs containing sphingomyelin (SM) in the absence of cholesterol. The dark regions were interpreted as a gel phase formed by a high gel-liquid phase transition temperature (Tm) of DPPC and SM. This study provides a strategy for investigating the lipid structural organization within the native MFGM using a model lipid bilayer system and reveals that a SM and cholesterol association network is not the only requirement for nonfluorescent lipid domain formation and that PE is preferably located in the inner leaflet of the phospholipid bilayer.
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Affiliation(s)
- Haotian Zheng
- Riddet Institute , Palmerston North, 4442 Manawatu, New Zealand
- Department of Food Science, University of Otago , Dunedin, 9054 Otago, New Zealand
- Dairy Products Technology Center, California Polytechnic State University , San Luis Obispo, 93407 California, United States
| | - Rafael Jiménez-Flores
- Dairy Products Technology Center, California Polytechnic State University , San Luis Obispo, 93407 California, United States
| | - Derek Gragson
- Department of Chemistry and Biochemistry, California Polytechnic State University , San Luis Obispo, 93407 California, United States
| | - David W Everett
- Riddet Institute , Palmerston North, 4442 Manawatu, New Zealand
- Department of Food Science, University of Otago , Dunedin, 9054 Otago, New Zealand
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Gallier S, Shaw E, Laubscher A, Gragson D, Singh H, Jiménez-Flores R. Adsorption of bile salts to milk phospholipid and phospholipid-protein monolayers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1363-1372. [PMID: 24450946 DOI: 10.1021/jf404448d] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The adsorption of bile salts to milk phospholipid and phospholipid-protein monolayers at the air-water interface was studied under simulated intestinal conditions using a Langmuir trough, epifluorescence microscopy, and atomic force microscopy. Surface pressure changes were affected by temperature, initial surface pressure, and bile composition. The rate of addition of bile salts and the initial surface pressure of the monolayers had an impact on the microstructure of the mixed monolayers. The presence of proteins in monolayers at different ratios did not affect the surface pressure change upon addition of bile. However, at 20 °C, the addition of bile to phospholipid and phospholipid-protein monolayers led to different features with branching and clustering of liquid-ordered domains and possible formation of bile salt-rich areas within liquid-ordered domains. This study provides a basic understanding of the interfacial changes occurring at the surface of milk fat globules and milk phospholipid liposomes during their passage in the duodenum.
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Affiliation(s)
- Sophie Gallier
- Riddet Institute, Massey University , Private Bag 11 222, Palmerston North 4442, New Zealand
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Gallier S, Shaw E, Cuthbert J, Gragson D, Singh H, Jiménez-Flores R. Hydrolysis of milk phospholipid and phospholipid–protein monolayers by pancreatic phospholipase A2. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Verardo V, Gómez-Caravaca AM, Gori A, Losi G, Caboni MF. Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3625-3633. [PMID: 23553460 DOI: 10.1002/jsfa.6152] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 03/15/2013] [Accepted: 03/18/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Bovine milk contains hundreds of diverse components, including proteins, peptides, amino acids, lipids, lactose, vitamins and minerals. Specifically, the lipid composition is influenced by different variables such as breed, feed and technological process. In this study the fatty acid and phospholipid compositions of different samples of butter and its by-products from the Parmigiano Reggiano cheese area, produced by industrial and traditional churning processes, were determined. RESULTS The fatty acid composition of samples manufactured by the traditional method showed higher levels of monounsaturated and polyunsaturated fatty acids compared with industrial samples. In particular, the contents of n-3 fatty acids and conjugated linoleic acids were higher in samples produced by the traditional method than in samples produced industrially. Sample phospholipid composition also varied between the two technological processes. Phosphatidylethanolamine was the major phospholipid in cream, butter and buttermilk samples obtained by the industrial process as well as in cream and buttermilk samples from the traditional process, while phosphatidylcholine was the major phospholipid in traditionally produced butter. This result may be explained by the different churning processes causing different types of membrane disruption. Generally, samples produced traditionally had higher contents of total phospholipids; in particular, butter produced by the traditional method had a total phospholipid content 33% higher than that of industrially produced butter. CONCLUSION The samples studied represent the two types of products present in the Parmigiano Reggiano cheese area, where the industrial churning process is widespread compared with the traditional processing of Reggiana cow's milk. This is because Reggiana cow's milk production is lower than that of other breeds and the traditional churning process is time-consuming and economically disadvantageous. However, its products have been demonstrated to contain more bioactive lipids compared with products obtained from other breeds and by the industrial process.
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Affiliation(s)
- Vito Verardo
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, I-47521, Cesena (FC), Italy; Inter-departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, I-47521, Cesena (FC), Italy
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Electron transfer studies of redox probes in bovine milk. J Colloid Interface Sci 2012; 370:124-31. [DOI: 10.1016/j.jcis.2011.12.070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2011] [Revised: 12/26/2011] [Accepted: 12/27/2011] [Indexed: 11/19/2022]
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β-Casein–phospholipid monolayers as model systems to understand lipid–protein interactions in the milk fat globule membrane. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.08.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Balasuriya TS, Ong L, Gras SL, Dagastine RR. Changes in morphological and nano-mechanical properties of the milk fat globule membrane during processing. RSC Adv 2012. [DOI: 10.1039/c2ra00844k] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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