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Lopez C, David-Briand E, Lollier V, Mériadec C, Bizien T, Pérez J, Artzner F. Solubilization of free β-sitosterol in milk sphingomyelin and polar lipid vesicles as carriers: Structural characterization of the membranes and sphingosome morphology. Food Res Int 2023; 165:112496. [PMID: 36869506 DOI: 10.1016/j.foodres.2023.112496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 11/29/2022] [Accepted: 01/20/2023] [Indexed: 02/05/2023]
Abstract
High consumption of plant sterols reduces the risk of cardiovascular diseases in humans and provides health benefits. Increasing the amount of plant sterols in the diet is therefore necessary to reach the recommended daily dietary intake. However, food supplementation with free plant sterols is challenging because of their low solubility in fats and water. The objectives of this study were to investigate the capacity of milk-sphingomyelin (milk-SM) and milk polar lipids to solubilise β-sitosterol molecules in bilayer membranes organised as vesicles called sphingosomes. The thermal and structural properties of milk-SM containing bilayers composed of various amounts of β-sitosterol were examined by differential scanning calorimetry (DSC) and temperature-controlled X-ray diffraction (XRD), the molecular interactions were studied using the Langmuir film technique, the morphologies of sphingosomes and β-sitosterol crystals were observed by microscopy. We showed that the milk-SM bilayers devoid of β-sitosterol exhibited a gel to fluid Lα phase transition for Tm = 34.5 °C and formed facetted spherical sphingosomes below Tm. The solubilisation of β-sitosterol within milk-SM bilayers induced a liquid-ordered Lo phaseabove 25 %mol (1.7 %wt) β-sitosterol and a softening of the membranes leading to the formation of elongated sphingosomes. Attractive molecular interactions revealed a condensing effect of β-sitosterol on milk-SM Langmuir monolayers. Above 40 %mol (25.7 %wt) β-sitosterol, partitioning occured with the formation of β-sitosterol microcrystals in the aqueous phase. Similar results were obtained with the solubilization of β-sitosterol within milk polar lipid vesicles. For the first time, this study highlighted the efficient solubilization of free β-sitosterol within milk-SM based vesicles, which opens new market opportunities for the formulation of functional foods enriched in non-crystalline free plant sterols.
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Affiliation(s)
- Christelle Lopez
- INRAE, BIA, F-44316 Nantes, France; INRAE, STLO, F-35000 Rennes, France.
| | | | - Virginie Lollier
- INRAE, BIA, F-44316 Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316 Nantes, France
| | | | - Thomas Bizien
- Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, F-91192 Gif-sur-Yvette, France
| | - Javier Pérez
- Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, F-91192 Gif-sur-Yvette, France
| | - Franck Artzner
- IPR, UMR 6251, CNRS, University of Rennes 1, F-35042 Rennes, France
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Bagel A, Lopez C, David-Briand E, Michel V, Douëllou T, Sergentet D. Serotype-dependent adhesion of Shiga toxin-producing Escherichia coli to bovine milk fat globule membrane proteins. Front Microbiol 2022; 13:1010665. [PMID: 36504830 PMCID: PMC9731836 DOI: 10.3389/fmicb.2022.1010665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 10/10/2022] [Indexed: 11/25/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) are food-borne pathogens that can cause severe symptoms for humans. Raw milk products are often incriminated as vehicule for human STEC infection. However, raw milk naturally contains molecules, such as the milk fat globule membrane and associated proteins, that could inhibit pathogen adhesion by acting as mimetic ligands. This study aimed to: (i) evaluate the capability of STEC cells to adhere to bovine milk fat globule membrane proteins (MFGMPs), (ii) highlight STEC surface proteins associated with adhesion and (iii) evaluate the variation between different STEC serotypes. We evaluated the physicochemical interactions between STEC and milk fat globules (MFGs) by analyzing hydrophobic properties and measuring the ζ-potential. We used a plate adhesion assay to assess adhesion between MFGMPs and 15 Escherichia coli strains belonging to three key serotypes (O157:H7, O26:H11, and O103:H2). A relative quantitative proteomic approach was conducted by mass spectrometry to identify STEC surface proteins that may be involved in STEC-MFG adhesion. The majority of E. coli strains showed a hydrophilic profile. The ζ-potential values were between -3.7 and - 2.9 mV for the strains and between -12.2 ± 0.14 mV for MFGs. Our results suggest that non-specific interactions are not strongly involved in STEC-MFG association and that molecular bonds could form between STEC and MFGs. Plate adhesion assays showed a weak adhesion of O157:H7 E. coli strains to MFGMPs. In contrast, O26:H11 and O103:H2 serotypes attached more to MFGMPs. Relative quantitative proteomic analysis showed that the O26:H11 str. 21,765 differentially expressed five outer membrane-associated proteins or lipoproteins compared with the O157:H7 str. EDL933. This analysis also found strain-specific differentially expressed proteins, including four O26:H11 str. 21,765-specific proteins/lipoproteins and eight O103:H2 str. PMK5-specific proteins. For the first time, we demonstrated STEC adhesion to MFGMPs and discovered a serotype effect. Several outer membrane proteins-OmpC and homologous proteins, intimin, Type 1 Fimbriae, and AIDA-I-that may be involved in STEC-MFG adhesion were highlighted. More research on STEC's ability to adhere to MFGMs in diverse biological environments, such as raw milk cheeses and the human gastrointestinal tract, is needed to confirm the anti-adhesion properties of the STEC-MFG complex.
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Affiliation(s)
- Arthur Bagel
- Bacterial Opportunistic Pathogens and Environment Research Group, UMR5557 Ecologie Microbienne Lyon, National Center of Scientific Research (CNRS), Université de Lyon, Marcy-l’Etoile, France
| | | | | | | | - Thomas Douëllou
- Bacterial Opportunistic Pathogens and Environment Research Group, UMR5557 Ecologie Microbienne Lyon, National Center of Scientific Research (CNRS), Université de Lyon, Marcy-l’Etoile, France
| | - Delphine Sergentet
- Bacterial Opportunistic Pathogens and Environment Research Group, UMR5557 Ecologie Microbienne Lyon, National Center of Scientific Research (CNRS), Université de Lyon, Marcy-l’Etoile, France,Laboratoire d’Etudes des Microorganismes Alimentaires Pathogènes, VetAgro Sup—Campus Vétérinaire, French National Reference Laboratory for Escherichia coli Including Shiga Toxin-Producing E. coli (NRL-STEC), Université de Lyon, Marcy-l‘Etoile, France,*Correspondence: Delphine Sergentet,
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Lopez C, David-Briand E, Mériadec C, Bourgaux C, Pérez J, Artzner F. Milk sphingosomes as lipid carriers for α-tocopherol in aqueous foods: thermotropic phase behaviour and morphology. Food Res Int 2022; 162:112115. [DOI: 10.1016/j.foodres.2022.112115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 10/22/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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Lopez C, Mériadec C, David-Briand E, Dupont A, Bizien T, Artzner F, Riaublanc A, Anton M. Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals. Food Res Int 2020; 138:109770. [PMID: 33292950 DOI: 10.1016/j.foodres.2020.109770] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 07/30/2020] [Accepted: 09/30/2020] [Indexed: 10/23/2022]
Abstract
Lutein is a xanthophyll carotenoid provided exclusively by the diet, that has protective functions and beneficial effects on human health. Supplementation in lutein is necessary to reach the recommended daily dietary intake. However, the introduction of lutein into foods and beverages is a real challenge since this lipophilic nutrient has a poor aqueous solubility and a low bioavailability. In this study, we investigated the capacity of egg-sphingomyelin (ESM) vesicles called sphingosomes to solubilise lutein into the bilayers. The thermal and structural properties of ESM bilayers were examined in presence of various amounts of lutein by differential scanning calorimetry (DSC) and temperature-controlled X-ray diffraction (XRD), the structures of sphingosomes and lutein crystals were observed by microscopic techniques. ESM bilayers were in the fluid Lα phase above the phase transition temperature Tm = 39.6 °C and in the lamellar ripple Pβ' phase below Tm where ESM sphingosomes exhibited ondulations and were facetted. Lutein molecules were successfully incorporated into the ESM bilayers where they induced a structural disorganisation. For ESM/lutein 90/10 %mol (91.8/8.2 %wt; 89 mg lutein / g ESM), lutein partitioning occured with the formation of lutein crystals in the aqueous phase together with lutein-loaded ESM vesicles. This study highlighted the capacity of new lipid carriers such as egg-sphingosomes to solubilise lutein and opens perspectives for the formulation of effective lutein-fortified functionnal foods and beverages providing health benefits.
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Affiliation(s)
- Christelle Lopez
- INRAE, BIA, 44316 Nantes, France; INRAE, STLO, 35000 Rennes, France.
| | | | | | - Aurélien Dupont
- Univ Rennes, CNRS, Inserm, BIOSIT - UMS 3480, US_S 018, 35000 Rennes, France
| | - Thomas Bizien
- Synchrotron Soleil, L'Orme des Merisiers, Saint-Aubin BP48, 91192 Gif-sur-Yvette, France
| | - Franck Artzner
- IPR, UMR 6251, CNRS, University of Rennes 1, 35042 Rennes, France
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Manassero CA, David-Briand E, Vaudagna SR, Anton M, Speroni F. Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2084-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Le Guillou J, Ropers MH, Gaillard C, David-Briand E, van Leeuwen-Ibarrola J, Desherces S, Schmitt E, Bencharif D, Amirat-Briand L, Anton M, Tainturier D. Sequestration of bovine seminal plasma proteins by different assemblies of phosphatidylcholine: A new technical approach. Colloids Surf B Biointerfaces 2016; 140:523-530. [PMID: 26628332 DOI: 10.1016/j.colsurfb.2015.11.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 10/23/2015] [Accepted: 11/16/2015] [Indexed: 11/25/2022]
Abstract
Binder of SPerm (BSP) proteins, the main proteins from bovine seminal plasma, are known to partially intercalate into the outer leaflet of the spermatozoa membrane and bind to choline-containing lipids being present therein. This insertion generates a negative effect on semen quality after cryopreservation by inducing an early-stage capacitation of spermatozoa. The assumption of surface properties exhibited by BSP proteins was checked by tensiometry measurements: BSP proteins are highly surface active. This suggests that BSP proteins can reach the interface covered by phospholipids not only by interactions between one and each other but also due to their own surface activity. The insertion of BSP proteins into the lipid domains outer leaflet of spermatozoa was reproduced on a biomimetic system such as Langmuir monolayers. The insertion of BSP proteins can be performed in the compressible fluid domains which contain choline-bearing lipids. Monolayer films were used as well to study the complexation of BSP proteins by two phospholipid assemblies: low density lipoprotein (LDLs) from egg yolk or liposomes produced from egg phospholipids. Irrespective of the phospholipid structure (lipoprotein or liposome), BSP was hindered to alter the structure of the membrane. Only the overall ratio BSP proteins:phosphatidylcholine was important. The difference between the two sequestering agents lies on their surface properties: LDL have a strong tendency to merge with the outer layer whereas liposomes mainly remain in the bulk on the same time scale.
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Affiliation(s)
- J Le Guillou
- UPSP Risques sanitaires lies aux biotechnologies de la reproduction, ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science, Nantes, France; IMV Technologies, L'Aigle, France
| | - M-H Ropers
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44300 Nantes, France.
| | - C Gaillard
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44300 Nantes, France
| | - E David-Briand
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44300 Nantes, France
| | | | | | | | - D Bencharif
- UPSP Risques sanitaires lies aux biotechnologies de la reproduction, ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science, Nantes, France
| | - L Amirat-Briand
- UPSP Risques sanitaires lies aux biotechnologies de la reproduction, ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science, Nantes, France
| | - M Anton
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44300 Nantes, France
| | - D Tainturier
- UPSP Risques sanitaires lies aux biotechnologies de la reproduction, ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science, Nantes, France
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Rannou C, Queveau D, Beaumal V, David-Briand E, Le Borgne C, Meynier A, Anton M, Prost C, Schuck P, Loisel C. Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Le Guillou J, Ropers MH, Gaillard C, David-Briand E, Desherces S, Schmitt E, Bencharif D, Amirat-Briand L, Tainturier D, Anton M. Organization of lipids in the artificial outer membrane of bull spermatozoa reconstructed at the air–water interface. Colloids Surf B Biointerfaces 2013; 108:246-54. [DOI: 10.1016/j.colsurfb.2013.02.040] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2012] [Revised: 02/15/2013] [Accepted: 02/22/2013] [Indexed: 10/27/2022]
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Romero A, Beaumal V, David-Briand E, Cordobes F, Guerrero A, Anton M. Interfacial and emulsifying behaviour of rice protein concentrate. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.01.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Romero A, Beaumal V, David-Briand E, Cordobés F, Guerrero A, Anton M. Interfacial and oil/water emulsions characterization of potato protein isolates. J Agric Food Chem 2011; 59:9466-9474. [PMID: 21806058 DOI: 10.1021/jf2019853] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Interfacial and emulsifying properties of potato protein isolate (PPI) have been studied to evaluate its potential application to stabilize oil/water emulsions at two pH values (2 and 8). The amount, type, and solubility of proteins and the size of aggregates have been determined in aqueous dispersion. Air-water and oil-water interfacial properties (adsorption, spreading, and viscoelastic properties) have been determined as a function of concentration and pH using soluble phases of PPI. The behavior of PPI stabilized oil/water emulsions has been then analyzed by droplet size distribution measurements and interfacial concentration. PPI exhibits low solubility over a wide range of pH values, with the presence of submicrometer aggregates. The pH value exerts a negligible effect on interfacial tension (oil-water) or surface pressure (air-water) but displays very important differences in viscoelastic properties of the interfacial films formed between oil and water. In this sense, pH 8 provides a major elastic response at oil-water interfaces as compared to pH 2. In relation with this result, a much higher ability to produce fine and stable emulsions is noticed at pH 8 as compared to pH 2. Consequently, there is an evident relationship between the rheological properties of the oil-water interfacial films and the macroscopic emulsion behavior.
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Affiliation(s)
- Alberto Romero
- Departamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química, 41012 Sevilla, Spain.
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Bonnet M, Cansell M, Placin F, David-Briand E, Anton M, Leal-Calderon F. Influence of ionic complexation on release rate profiles from multiple water-in-oil-in-water (W/O/W) emulsions. J Agric Food Chem 2010; 58:7762-7769. [PMID: 20545343 DOI: 10.1021/jf100917w] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Water-in-oil-in-water (W/O/W) double emulsions were prepared, and the kinetics of release of magnesium ions from the internal to the external water phase was followed. Different chelating agents (phosvitin and gluconate) were used to bind magnesium within the prospect of improving the ion retention in the internal aqueous droplets. Magnesium release was monitored for 1 month of storage, for each formulation, with and without chelation, at two storage temperatures (4 and 25 degrees C). Leakage occurred without film rupturing (coalescence) and was mainly due to entropically driven diffusion/permeation phenomena. The experimental results revealed a clear correlation between the effectiveness of chelating agents to delay the delivery and their binding capacity characterized by the equilibrium affinity constant. The kinetic data (percent released versus time curves) were interpreted within the framework of a kinetic model based on diffusion and taking into account magnesium chelation.
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Affiliation(s)
- Marie Bonnet
- Université Bordeaux 1, TREFLE UMR CNRS 8508, ENSCBP, 16 avenue Pey Berland, 33607 Pessac, France
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Castellani O, Belhomme C, David-Briand E, Guérin-Dubiard C, Anton M. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin. Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.02.010] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Castellani O, Guérin-Dubiard C, David-Briand E, Anton M. Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.08.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Anton M, Martinet V, Dalgalarrondo M, Beaumal V, David-Briand E, Rabesona H. Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk. Food Chem 2003. [DOI: 10.1016/s0308-8146(03)00060-8] [Citation(s) in RCA: 133] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Castellani O, Martinet V, David-Briand E, Guérin-Dubiard C, Anton M. Egg yolk phosvitin: preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents. J Chromatogr B Analyt Technol Biomed Life Sci 2003; 791:273-84. [PMID: 12798187 DOI: 10.1016/s1570-0232(03)00230-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Two chromatographic methods for hen egg yolk phosvitin purification avoiding organic solvents were evaluated. Hydrophobic interaction and ion-exchange chromatographies were applied to isolated phosvitin. Hydrophobic interaction chromatography has better capacity than ion-exchange chromatography to fractionate phosvitin in their different polypeptides, but its protein yield was lower (0.7 vs. 1.7% of egg yolk dry matter). Finally, ion-exchange chromatography was selected and allowed to fractionate phosvitin polypeptides, including the recovering of phosphoproteins with high electrophoretic mobility: phosvettes. Highly purified (>98%) and free metal protein was obtained in reduced time. Phosvitin polypeptide heterogeneity was evidenced.
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Affiliation(s)
- O Castellani
- Laboratoire d'Etude des Interactions des Molécules Alimentaires, Institut National de la Recherche Agronomique, BP 71627, 44316 Nantes, Cedex 3, France
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Alasnier C, David-Briand E, Gandemer G. Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit. Meat Sci 2000; 54:127-34. [DOI: 10.1016/s0309-1740(99)00075-3] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/1999] [Revised: 06/02/1999] [Accepted: 07/04/1999] [Indexed: 10/18/2022]
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