Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time
| Autor: | Fanny Guyomarc'H, Christelle Lopez, Oumaima Et-Thakafy |
|---|---|
| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, INRA CEPIA and Région Bretagne under Grant ARED 8806, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
In situ
Sphingomyelin Time Factors Nucleation Phase separation membrane des globule gras produit laitier Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology [SDV.IDA]Life Sciences [q-bio]/Food engineering Animals Globules of fat Lipid bilayer phase behavior Lipid phase transition Milk fat globule Glycoproteins Microscopy Confocal Sheep Chemistry Cholesterol Goats Temperature 0402 animal and dairy science Lipid Droplets 04 agricultural and veterinary sciences General Medicine 040401 food science 040201 dairy & animal science Sphingomyelins Confocal microscopy Milk Membrane Biochemistry Biophysics Cattle Glycolipids [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2017, 220, pp.352-361. ⟨10.1016/j.foodchem.2016.10.017⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.10.017⟩ |
| Popis: | The microstructure of the milk fat globule membrane (MFGM) is still poorly understood. The aim of this study was to investigate the dynamics of the MFGM at the surface of milk fat globules in relation to temperature and time, and in relation to the respective lipid compositions of the MFGM from bovine, goat and sheep milks. In-situ structural investigations were performed using confocal microscopy. Lipid domains were observed over a wide range of temperatures (4–60 °C). We demonstrated that rapid cooling of milk enhances the mechanisms of nucleation and that extended storage induces lipid reorganization within the MFGM with growth, leading to circular lipid domains. Diffusion of the lipid domains, coalescence and reduction in domain size were observed upon heating. Different MFGM features could be related to the respective cholesterol/sphingomyelin molar ratio in the three milk species. These structural changes may affect the interfacial properties of the MFGM, with consequences for the functional properties of fat globules and the mechanisms of their digestion. |
| Databáze: | OpenAIRE |
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