Buffalo milk fat globules and their biological membrane: [i]in situ[/i] structural investigations
| Autor: | Christelle Lopez, Sally L. Gras, Marie-Noelle Madec, Eric Beaucher, Hanh T.H. Nguyen, Sandra E. Kentish, Lydia Ong |
|---|---|
| Přispěvatelé: | Department of Chemical and Biomolecular Engineering,The Bio21 Molecular Science and Biotechnology Institute,The ARC Dairy Innovation Hub, University of Melbourne, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Department of Chemical and Biomolecular Engineering, The ARC Dairy Innovation Hub, 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: | 2015 |
| Předmět: |
In situ
phospholipide Phospholipid produit laitier 03 medical and health sciences chemistry.chemical_compound lait de bufflonne 0404 agricultural biotechnology membrane lipidique Lactation [SDV.IDA]Life Sciences [q-bio]/Food engineering medicine Globules of fat 030304 developmental biology 2. Zero hunger 0303 health sciences biology Nile red food and beverages Lectin Biological membrane 04 agricultural and veterinary sciences 040401 food science sphingoméyeline medicine.anatomical_structure Biochemistry chemistry biology.protein lipids (amino acids peptides and proteins) globule gras Sphingomyelin [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Research International Food Research International, Elsevier, 2015, 67, pp.35-43. ⟨10.1016/j.foodres.2014.10.022⟩ www.journals.elsevier.com/food-research-international/ |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2014.10.022⟩ |
| Popis: | Milk fat globules and their surrounding biological membrane (the MFGM) are not well understood despite the importance of these milk components in human nutrition and the role of fat globules in determining the properties of dairy products. The objectives of this study were to investigate these unique colloidal assemblies and the microstructure of the MFGM in buffalo milk, which is the second largest global source of dairy products. In-situ structural investigations were performed at room temperature using confocal microscopy with multiple fluorescent probes (Nile Red, Rh-DOPE, the lectin WGA-488). Microscopic observations showed cytoplasmic crescents around fat globules and the heterogeneous distribution of glycosylated molecules and polar lipids with the occurrence of lipid domains. The lipid domains in the buffalo MFGM appear to form by the segregation of lipids with a high phase transition temperature (e.g. sphingomyelin and saturated phosphatidylcholine molecular species) and cholesterol resulting in a gel phase or a Lo phase forming circular domains. The structure of the buffalo MFGM results from a non-random mixing of components, consistent with observations for other species. Structural heterogeneities of the MFGM could affect the processability of buffalo fat globules and the bioavailability of milk lipids. |
| Databáze: | OpenAIRE |
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