The interfacial properties of various milk fat globule membrane components using Langmuir isotherms

Malik, Priyanka; Danthine, Sabine; Paul, Aman; Dewettinck, Koen; Blecker, Christophe

doi:10.1016/j.fbio.2017.08.008

Request a copy

Article (Scientific journals)

The interfacial properties of various milk fat globule membrane components using Langmuir isotherms

Malik, Priyanka; Danthine, Sabine; Paul, Aman et al.

2017 • In Food Bioscience, 20, p. 96-103

Peer reviewed

Permalink
https://hdl.handle.net/2268/214584

DOI
10.1016/j.fbio.2017.08.008

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

1-s2.0-S2212429216301146-main.pdf

Publisher postprint (452.05 kB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

Langmuir film balance; Surface elasticity; Air/water interface; Oil/water interface

Abstract :

[en] In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, their monolayers were characterized using a Langmuir film balance. MFGM fractions were separated into lipids (total and polar lipids) and defatted mass. The interfacial properties of these components were char- acterized at the air/water interface. The interfacial properties of MFGM were characterized at both the air/water and oil/water interfaces. Using the compression isotherm, the surface elasticity of MFGM components was also calculated. It was found that MFGM polar lipids showed relatively high surface elasticity which confirms their potential to help stabilize food systems.

Disciplines :

Food science

Author, co-author :

Malik, Priyanka ; Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)

Danthine, Sabine ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies

Paul, Aman ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies

Dewettinck, Koen; Ghent University > Department of Food Safety and Food Quality

Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies

Language :

English

Title :

The interfacial properties of various milk fat globule membrane components using Langmuir isotherms

Publication date :

2017

Journal title :

Food Bioscience

ISSN :

2212-4292

Publisher :

Elsevier, Netherlands

Volume :

Pages :

96-103

Peer reviewed :

Peer reviewed

Available on ORBi :

since 26 September 2017

Statistics

Number of views

95 (9 by ULiège)

Number of downloads

5 (4 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

http://kirschner.med.harvard.edu/files/protocols/GE_proteinelectrophoresis.pdf, Protein electrophoresis. Technical manual, n.d
Anderson, M., Brooker, B.E., Loss of material during the isolation of milk fat globule membrane (1975) Journal of Dairy Science, 58 (10), pp. 1442-1448
Bos, M.A., Nylander, T., Interaction between β-lactoglobulin and phospholipids at the air/water interface (1996) Langmuir, 12 (11), pp. 2791-2797
Cornec, M., Kim, D.A., Narsimhan, G., Adsorption dynamics and interfacial properties of α-lactalbumin in native and molten globule state conformation at air–water interface (2001) Food Hydrocolloids, 15 (3), pp. 303-313
Corredig, M., Dalgleish, D.G., Isolates from industrial buttermilk: Emulsifying properties of materials derived from the milk fat globule membrane (1997) Journal of Agricultural and Food Chemistry, 45 (12), pp. 4595-4600
Corredig, M., Dalgleish, D.G., Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material (1998) Journal of Dairy Research, 65 (3), pp. 465-477
Corredig, M., Dalgleish, D.G., Effect of heating of cream on the properties of milk fat globule membrane isolates (1998) Journal of Agricultural and Food Chemistry, 46 (7), pp. 2533-2540
Damodaran, S., Structure-function relationship of food proteins (1994) Protein functionality in food systems, , N.S. Hettiarachchy G.R. Ziegler CRC Press New York
Danthine, S., Physicochemical and structural properties of compound dairy fat blends (2012) Food Research International, 48, pp. 187-195
Danthine, S., Blecker, C., Interactions of lipases with milk fat globule membrane monolayers using a Langmuir film balance (2014) International Dairy Journal, 35 (1), pp. 81-87
Danthine, S., Blecker, C., Paquot, M., Innocente, N., Deroanne, C., Évolution des connaissances sur la membrane du globule gras du lait: Synthèse bibliographique (2000) Lengyel Lait, 80 (2), pp. 209-222
Davies, J.T., Some factors influencing the orientation of ∈-amino groups in monolayers of proteins and amino acid polymers (1954) Biochemical Journal, 56 (3), pp. 509-513
Deeth, H.C., The role of phospholipids in the stability of milk fat globules (1997) Australian Journal of Dairy Technology, 52 (1), pp. 44-46
Dzul-Cauich, J.G., Lobato-Calleros, C., Pérez-Orozco, J.P., Alvarez-Ramirez, J., Vernon-Carter, E.J., Stability of water-in-oil-in-water multiple emulsions: Influence of the interfacial properties of milk fat globule membrane (2013) Revista Mexicana Délelőtt Ingeniería Química, 12 (3), pp. 425-436
Eeman, M., Deleu, M., From biological membranes to biomimetic model membranes (2010) Biotechnologie, Agronomie, Société et Environnement, 14 (4), pp. 719-736
El-Loly, M., Composition, properties and nutritional aspects of milk fat globule membrane – A review (2011) Polish Journal of Food and Nutrition Sciences, 61 (1), pp. 7-32
Evers, J.M., The milk fat globule membrane—Compositional and structural changes post secretion by the mammary secretory cell (2004) International Dairy Journal, 14 (8), pp. 661-674
Fauconnier, M.-L., Blecker, C., Groyne, J., Razafindralambo, H., Vanzeveren, E., Marlier, M., Paquot, M., Characterization of two acacia gums and their fractions using a Langmuir film balance (2000) Journal of Agricultural and Food Chemistry, 48 (7), pp. 2709-2712
Fernández, M.C., Sánchez, C.C., Rodríguez Niño, M.R., Rodríguez Patino, J.M., Monoglycerides and ß-lactoglobulin adsorbed films at the air-water interface structure, microscopic imaging, and shear characteristics (2007) Langmuir, 23 (13), pp. 7178-7188
Fong, B.Y., Norris, C.S., MacGibbon, A.K.H., Protein and lipid composition of bovine milk fat globule membrane (2007) International Dairy Journal, 17 (4), pp. 275-288
Galet, L., Pezron, I., Kunz, W., Larpent, C., Zhu, J., Lheveder, C., Selective complexation of copper ions in monolayers of a new amphiphilic cage molecule at the liquid/air and liquid/liquid interfaces (1999) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 151 (1-2), pp. 85-96
Gallier, S., Gragson, D., Jiménez-Flores, R., Everett, D.W., Surface characterization of bovine milk phospholipid monolayers by Langmuir isotherms and microscopic techniques (2010) Journal of Agricultural and Food Chemistry, 58 (23), pp. 12275-12285
Gau, C.-S., Yu, H., Zografi, G., Surface viscoelasticity of β-casein monolayers at the air/water interface by electrocapillary wave diffraction (1994) Journal of Colloid and Interface Science, 162 (1), pp. 214-221
de Gennes, P.G., Biological interfaces (2009) Colloid and interface science, , P. Ghosh PHI Learning Pvt. Ltd. New Delhi
Innocente, N., Blecker, C., Deroanne, C., Paquot, M., Langmuir film balance study of the surface properties of a soluble fraction of milk fat-globule membrane (1997) Journal of Agricultural and Food Chemistry, 45 (5), pp. 1559-1563
http://www.iso.org/iso/catalogue_detail.htm?csnumber=25871, International Organisation for Standardization Milk and milk products – determination of nitrogen content – routine method using combustion according to the Dumas principle (ISO 14891:2002) International Organisation for Standardization 2002.(Retrieved from)〈〉
Kamilya, T., Pal, P., Talapatra, G.B., Interaction of ovalbumin with phospholipids Langmuir-Blodgett film (2007) The Journal of Physical Chemistry B, 111 (5), pp. 1199-1205
Keenan, T.W., Mather, I.H., Intracellular origin of milk fat globules and the nature of the milk fat globule membrane (2006) Advanced dairy chemistry: Volume 2 lipids, , P.F. Fox P.L.H. McSweeney Springer Science + Business Media Ney York
Khattari, Z., Maghrabi, M., Al-Abdullah, T., Temperature effect on thin lipid film elasticity and phase separation: Insights from Langmuir monolayer and fluorescence microscopy techniques (2015) Phase Transitions, 88 (7), pp. 668-681
Le, T.T., Miocinovic, J., Nguyen, T.M., Rombaut, R., van Camp, J., Dewettinck, K., Improved solvent extraction procedure and high-performance liquid chromatography – Evaporative light-scattering detector method for analysis of polar lipids from dairy materials (2011) Journal of Agricultural and Food Chemistry, 59 (19), pp. 10407-10413
Le, T.T., Van Camp, J., Rombaut, R., van Leeckwyck, F., Dewettinck, K., Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk (2009) Journal of Dairy Science, 92 (8), pp. 3592-3603
Li, J., Krägel, J., Makievski, A., Fainermann, V., Miller, R., Möhwald, H., A study of mixed phospholipid/β-casein monolayers at the water/air surface (1998) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 142 (2-3), pp. 355-360
Lopez, C., Madec, M.N., Jimenez-Flores, R., Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins (2010) Food Chemistry, 120 (1), pp. 22-33
Lopez, C., Briard-Bion, V., Menard, O., Rousseau, F., Pradel, P., Besle, J.M., Phospholipid, sphingolipid, and fatty acid compositions of the milk fat globule membrane are modified by diet (2008) Journal of Agricultural and Food Chemistry, 56 (13), pp. 5226-5236
Lucero Caro, A., Rodríguez Niño, M.R., Rodríguez Patino, J.M., Topography of dipalmitoyl-phosphatidyl-choline monolayers penetrated by β-casein (2009) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 346 (1-3), pp. 146-157
Maldonado-Valderrama, J., Wege, H.A., Rodríguez-Valverde, M.A., Gálvez-Ruiz, M.J., Cabrerizo-Vílchez, M.A., Comparative study of adsorbed and spread β-casein monolayers at the water-air interface with the pendant drop technique (2003) Langmuir, 19 (20), pp. 8436-8442
Mather, I.H., Milk lipids: Milk fat globule membrane (2011) Encyclopedia of dairy sciences, , J.W. Fuquay P.F. Fox P.L.H. McSweeney Academic Press San Diego
Mather, I.H., Keenan, T.W., Studies on the structure of milk fat globule membrane (1975) The Journal of Membrane Biology, 21 (1-2), pp. 65-85
Michalski, M.C., Briard, V., Michel, F., Tasson, F., Poulain, P., Size distribution of fat globules in human colostrum, breast milk, and infant formula (2005) Journal of Dairy Science, 88 (6), pp. 1927-1940
Michalski, M.C., Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia (2009) European Journal of Lipid Science and Technology, 111 (5), pp. 413-431
Miller, G.L., Use of dinitrosalicylic acid reagent for determination of reducing sugar (1959) Analytical Chemistry, 31 (3), pp. 426-428
Miocinovic, J., Le Trung, T., Fredrick, E., Van der Meeren, P., Pudja, P., Dewettinck, K., A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration (2014) Food Science and Technology International = Ciencia York Tecnología Délelőtt Los Alimentos Internacional, 20 (6), pp. 441-451
Murray, B.S., Nelson, P.V., A novel Langmuir trough for equilibrium and dynamic measurements on air−water and oil−water monolayers (1996) Langmuir, 12 (25), pp. 5973-5976
Murthy, A.V.R., 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 (2015) Biochimica et Biophysica Acta (BBA) - Biomembranes, 1848 (10, Part A), pp. 2308-2316
Nagadome, S., Suzuki, N.S., Mine, Y., Yamaguchi, T., Nakahara, H., Shibata, O., Sugihara, G., Monolayers (Langmuir films) behavior of multi-component systems composed of a bile acid with different sterols and with their 1:1 mixtures (2007) Colloids and Surfaces B: Biointerfaces, 58 (2), pp. 121-136
Phan, T.T.Q., Asaduzzaman, M., Le, T.T., Fredrick, E., Van der Meeren, P., Dewettinck, K., Composition and emulsifying properties of a milk fat globule membrane enriched material (2013) International Dairy Journal, 29 (2), pp. 99-106
Phan, T.T.Q., Le, T.T., Van de Walle, D., Van Der Meeren, P., Dewettinck, K., Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions (2016) International Dairy Journal, 52, pp. 42-49
Phan, T.T.Q., Le, T.T., Van der Meeren, P., Dewettinck, K., Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products (2014) Journal of Dairy Science, 97 (8), pp. 4799-4810
Polverini, E., Arisi, S., Cavatorta, P., Berzina, T., Cristofolini, L., Fasano, A., Fontana, M.P., Interaction of myelin basic protein with phospholipid monolayers: Mechanism of protein penetration (2003) Langmuir, 19 (3), pp. 872-877
Rombaut, R., Camp, J.V., Dewettinck, K., Analysis of phospho- and sphingolipids in dairy products by a new HPLC method (2005) Journal of Dairy Science, 88 (2), pp. 482-488
Singh, H., The milk fat globule membrane—A biophysical system for food applications (2006) Current Opinion in Colloid & Interface Science, 11 (2-3), pp. 154-163
Thompson, M.P., Brunner, J.R., Stine, C.M., Lindquist, K., Lipid components of the fat-globule membrane (1961) Journal of Dairy Science, 44 (9), pp. 1589-1596
Vaghela, M.N., Kilara, A., A rapid method for extraction of total lipids from whey protein concentrates and separation of lipid classes with solid phase extraction (1995) Journal of the American Oil Chemists’ Society, 72 (10), pp. 1117-1121
Vanderghem, C., Blecker, C., Danthine, S., Deroanne, C., Haubruge, E., Guillonneau, F., Francis, F., Proteome analysis of the bovine milk fat globule: Enhancement of membrane purification (2008) International Dairy Journal, 18 (9), pp. 885-893
Vanderghem, C., Bodson, P., Danthine, S., Paquot, M., Deroanne, C., Blecker, C., Milk fat globule membrane and buttermilks: From composition to valorization (2010) Biotechnology, Agronomy and Society and Environment, 14 (3), pp. 485-500
Vanderghem, C., Francis, F., Danthine, S., Deroanne, C., Paquot, M., De Pauw, E., Blecker, C., Study on the susceptibility of the bovine milk fat globule membrane proteins to enzymatic hydrolysis and organization of some of the proteins (2011) International Dairy Journal, 21 (5), pp. 312-318