1
|
Ta HP, Clarisse C, Maes E, Yamakawa N, Guérardel Y, Krzewinski F, Zarzycka W, Touboul D, Girardeau A, Fonseca F, Kermarrec A, Viau M, Riaublanc A, Ropers MH. Membrane lipid composition of Carnobacterium maltaromaticum CNCM I-3298, a highly cryoresistant lactic bacterium. Chem Phys Lipids 2023; 255:105326. [PMID: 37414116 DOI: 10.1016/j.chemphyslip.2023.105326] [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: 04/19/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/08/2023]
Abstract
The growing consumption of fermented products has led to an increasing demand for lactic acid bacteria (LAB), especially for LAB tolerant to freezing/thawing conditions. Carnobacterium maltaromaticum is a psychrotrophic and freeze-thawing resistant lactic acid bacterium. The membrane is the primary site of damage during the cryo-preservation process and requires modulation to improve cryoresistance. However, knowledge about the membrane structure of this LAB genus is limited. We presented here the first study of the membrane lipid composition of C. maltaromaticum CNCM I-3298 including the polar heads and the fatty acid compositions of each lipid family (neutral lipids, glycolipids, phospholipids). The strain CNCM I-3298 is principally composed of glycolipids (32%) and phospholipids (55%). About 95% of glycolipids are dihexaosyldiglycerides while less than 5% are monohexaosyldiglycerides. The disaccharide chain of dihexaosyldiglycerides is composed of α-Gal(1-2)-α-Glc chain, evidenced for the first time in a LAB strain other than Lactobacillus strains. Phosphatidylglycerol is the main phospholipid (94%). All polar lipids are exceptionally rich in C18:1 (from 70% to 80%). Regarding the fatty acid composition, C. maltaromaticum CNCM I-3298 is an atypical bacterium within the genus Carnobacterium due to its high C18:1 proportion but resemble the other Carnobacterium strains as they mostly do not contain cyclic fatty acids.
Collapse
Affiliation(s)
- H P Ta
- INRAE, BIA, F-44316 Nantes, France.
| | - C Clarisse
- Univ. Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, US 41-UAR 2014-PLBS, F-59000 Lille, France
| | - E Maes
- Univ. Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, US 41-UAR 2014-PLBS, F-59000 Lille, France
| | - N Yamakawa
- Univ. Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, US 41-UAR 2014-PLBS, F-59000 Lille, France
| | - Y Guérardel
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000 Lille, France; Institute for Glyco-core Research (iGCORE), Gifu University, Gifu, Japan
| | - F Krzewinski
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000 Lille, France
| | - W Zarzycka
- Université Paris-Saclay, CNRS, Institut de Chimie des Substances Naturelles, UPR 2301, 91198, Gif-sur-Yvette, France
| | - D Touboul
- Université Paris-Saclay, CNRS, Institut de Chimie des Substances Naturelles, UPR 2301, 91198, Gif-sur-Yvette, France
| | - A Girardeau
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120 Palaiseau, France
| | - F Fonseca
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120 Palaiseau, France
| | | | - M Viau
- INRAE, BIA, F-44316 Nantes, France
| | | | | |
Collapse
|
2
|
Keuleyan E, Gélébart P, Beaumal V, Kermarrec A, Ribourg-Birault L, Le Gall S, Meynier A, Riaublanc A, Berton-Carabin C. Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108671] [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] [Indexed: 03/14/2023]
|
3
|
Chemin M, Paurd O, Villaceque L, Riaublanc A, Le-Bail P. The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks. Polymers (Basel) 2022; 14:polym14194053. [PMID: 36236001 PMCID: PMC9570669 DOI: 10.3390/polym14194053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/09/2022] [Accepted: 09/22/2022] [Indexed: 11/16/2022] Open
Abstract
(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flour, colza oil, salt, carrot, and water with or without the addition of white vinegar. (3) Results: Wheat, chickpea, and quinoa starches had gelatinization temperatures (TGe) of 60.1, 72.4, and 70.5 °C at batter humidity and gelatinization enthalpies (ΔHGe) of 9.2, 15, and 9.1 J/gdry starch. Due to the effect of the salt and carrot, the corresponding wholemeal batter had TGe of 64.2, 74.1, and 72.4 °C and ΔHGe of 10.5, 15.3, and 10.9 J/gdry starch. Acidified batters at pH 4 saw their TGe decrease, and their enthalpies increase compared to the controls. The calorimetric study of model mixtures revealed three different evolutions of ΔHGe as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.
Collapse
Affiliation(s)
- Manon Chemin
- INRAE, UR1268 Biopolymers Interactions Assemblies, Impasse Thérèse Bertrand-Fontaine, BP 71627, CEDEX 3, 44316 Nantes, France
- Nbread Process, 3 Boulevard de l’industrie, 41700 Contres, France
| | - Olivier Paurd
- Nbread Process, 3 Boulevard de l’industrie, 41700 Contres, France
| | - Laure Villaceque
- Nbread Process, 3 Boulevard de l’industrie, 41700 Contres, France
| | - Alain Riaublanc
- INRAE, UR1268 Biopolymers Interactions Assemblies, Impasse Thérèse Bertrand-Fontaine, BP 71627, CEDEX 3, 44316 Nantes, France
| | - Patricia Le-Bail
- INRAE, UR1268 Biopolymers Interactions Assemblies, Impasse Thérèse Bertrand-Fontaine, BP 71627, CEDEX 3, 44316 Nantes, France
- Correspondence:
| |
Collapse
|
4
|
Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart MH, Gagnaire V, Guyomarc'h F, Berton-Carabin CC. Combining plant and dairy proteins in food colloid design. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101507] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
5
|
Sepulveda J, Montillet A, Valle DD, Loisel C, Riaublanc A. Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation. Micromachines (Basel) 2021; 12:mi12111415. [PMID: 34832826 PMCID: PMC8617920 DOI: 10.3390/mi12111415] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 11/10/2021] [Accepted: 11/15/2021] [Indexed: 11/16/2022]
Abstract
This work is part of a study aiming to design a high-throughput foaming microsystem. The main focused field of application is the food industry. With the objective of improving the design of the microdevice, the effects of the geometry and the nature of the liquid base are presently investigated through visualizations of the flow typology of bubbles trains, aiming to expand the knowledge on key parameters that lead to an improved gas breakup. The tested set of conditions is not encountered in traditional microfluidics systems: i.e., throughputs up to 19 L·h−1 for the liquid phase, process velocities around 20 m·s−1 and flow of complex fluids. The behavior of solutions based on xanthan gum (XG) and whey proteins (WPI) is compared to that of solutions containing one of these ingredients or other ones (caseinates, glycerol). The structural and end-used properties of the final foams, namely the bubble diameter and rheological behavior, are evaluated. The incorporation of XG induces bubble shape stabilization even at the highest shear rates (~105 s−1) encountered in the mixing channel. “Controlled” interfacial breakup by tip-streaming or binary breakup are only observed with the WPI/XG biopolymers. This study indubitably highlights the essential role of the process/formulation interaction in the development of structural and functional properties of food foams when using microfluidics at high throughput.
Collapse
Affiliation(s)
- Julian Sepulveda
- Oniris, CNRS, GEPEA, Université de Nantes, UMR 6144, F-44322 Nantes, France;
| | - Agnès Montillet
- Oniris, CNRS, GEPEA, Université de Nantes, UMR 6144, F-44322 Nantes, France;
- Correspondence:
| | | | | | - Alain Riaublanc
- UR 1268 Biopolymères, Interactions, Assemblages, INRAE, T-44000 Nantes, France;
| |
Collapse
|
6
|
Hinderink EB, Berton-Carabin CC, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C. Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. J Agric Food Chem 2021; 69:6601-6612. [PMID: 34087067 PMCID: PMC8213056 DOI: 10.1021/acs.jafc.1c01005] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/11/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
Collapse
Affiliation(s)
- Emma B.
A. Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | | | | | | | | |
Collapse
|
7
|
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.
Collapse
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
| | | | | |
Collapse
|
8
|
Reynaud Y, Lopez M, Riaublanc A, Souchon I, Dupont D. Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion. Food Res Int 2020; 134:109204. [PMID: 32517931 DOI: 10.1016/j.foodres.2020.109204] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 12/13/2022]
Abstract
The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the protease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).
Collapse
Affiliation(s)
- Yohan Reynaud
- IMPROVE SAS, F-80480 Dury, France; STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
| | | | | | - Isabelle Souchon
- GMPA, INRA, AgroParisTech, Université Paris Saclay, F-78850 Thiverval-Grignon, France.
| | - Didier Dupont
- STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
| |
Collapse
|
9
|
Rouquié C, Liu S, Rabiller-Baudry M, Riaublanc A, Frappart M, Couallier E, Szymczyk A. Electrokinetic leakage as a tool to probe internal fouling in MF and UF membranes. J Memb Sci 2020. [DOI: 10.1016/j.memsci.2019.117707] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
10
|
Sepulveda J, Montillet A, Della Valle D, Loisel C, Riaublanc A. Deformation of gas-liquid interfaces in a non-Newtonian fluid at high throughputs inside a microfluidic device and effect of an expansion on bubble breakup mechanisms. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2019.115377] [Citation(s) in RCA: 5] [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] [Indexed: 11/29/2022]
|
11
|
Plana-Fattori A, Doursat C, Coutouly A, Riaublanc A, Flick D. A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing. Int J Food Stud 2020. [DOI: 10.7455/ijfs/9.si.2020.a2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
A computational fluid dynamics model was designed to study the problem of thermal processing of a liquid food product containing whey proteins within a heat exchanger consisting of heating, holding and cooling tubular sections. This physical problem is associated with strong coupling between the phenomena of fluid flow, heat transfer, and thermal denaturation-aggregation of whey proteins. Our primary objective was to investigate the two-way coupling between these phenomena within the heat exchanger. This was carried out by analyzing the model predictions of velocity, temperature and product properties at both axial and radial directions. Attention was focussed on the whey proteins present in a cream cheese formulation. The thermal denaturation-aggregation kinetics was supposed to follow that of the beta-lacto-globulin, which plays a major role in fouling when milk derivatives are submitted to thermal processing in heat exchangers. Model predictions demonstrated that the apparent viscosity of the liquid product exhibited a complex behavior along the processing unit: in addition to its dependence on local temperature, it was affected by the local degree of denaturation of whey proteins – and hence on the product history previous to this position in the heat exchanger. The numerical model was structured into a sequence of computational domains; its versatility was illustrated by changing the length of the holding section and then assessing the impact on the final degree of denaturation of the whey proteins present in the liquid product.
Collapse
|
12
|
Gélébart P, Riaublanc A, Famelart MH, Jonchère C, Beaumal V, Anton M, Garnier C. Protein aggregates modulate the texture of emulsified and acidified acid milk gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
Couallier E, Riaublanc A, David Briand E, Rousseau B. Molecular simulation of the water-triolein-oleic acid mixture: Local structure and thermodynamic properties. J Chem Phys 2018; 148:184702. [DOI: 10.1063/1.5021753] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- E. Couallier
- GEPEA, CNRS UMR 6144, 37 Boulevard de l’Université, BP 406, 44602 Saint-Nazaire Cedex, France
| | - A. Riaublanc
- INRA BIA, Rue de la Géraudière, BP 71627, 44 316 Nantes Cedex 3, France
| | - E. David Briand
- INRA BIA, Rue de la Géraudière, BP 71627, 44 316 Nantes Cedex 3, France
| | - B. Rousseau
- LCP, CNRS UMR 8000, Université Paris Sud, 310 Rue Michel Magat, 91400 Orsay, France
| |
Collapse
|
14
|
Boire A, Bouchoux A, Bouhallab S, Chapeau AL, Croguennec T, Ferraro V, Lechevalier V, Menut P, Pézennec S, Renard D, Santé-Lhoutellier V, Laleg K, Micard V, Riaublanc A, Anton M. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.06.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
15
|
Loiseleux T, Rolland-Sabaté A, Garnier C, Croguennec T, Guilois S, Anton M, Riaublanc A. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
16
|
Chevallier M, Riaublanc A, Lopez C, Hamon P, Rousseau F, Croguennec T. Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
17
|
Billard H, Simon L, Desnots E, Sochard A, Boscher C, Riaublanc A, Alexandre-Gouabau MC, Boquien CY. Calibration Adjustment of the Mid-infrared Analyzer for an Accurate Determination of the Macronutrient Composition of Human Milk. J Hum Lact 2016; 32:NP19-27. [PMID: 26037506 DOI: 10.1177/0890334415588513] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Accepted: 05/03/2015] [Indexed: 11/15/2022]
Abstract
BACKGROUND Human milk composition analysis seems essential to adapt human milk fortification for preterm neonates. The Miris human milk analyzer (HMA), based on mid-infrared methodology, is convenient for a unique determination of macronutrients. However, HMA measurements are not totally comparable with reference methods (RMs). OBJECTIVE The primary aim of this study was to compare HMA results with results from biochemical RMs for a large range of protein, fat, and carbohydrate contents and to establish a calibration adjustment. METHODS Human milk was fractionated in protein, fat, and skim milk by covering large ranges of protein (0-3 g/100 mL), fat (0-8 g/100 mL), and carbohydrate (5-8 g/100 mL). For each macronutrient, a calibration curve was plotted by linear regression using measurements obtained using HMA and RMs. RESULTS For fat, 53 measurements were performed, and the linear regression equation was HMA = 0.79RM + 0.28 (R(2) = 0.92). For true protein (29 measurements), the linear regression equation was HMA = 0.9RM + 0.23 (R(2) = 0.98). For carbohydrate (15 measurements), the linear regression equation was HMA = 0.59RM + 1.86 (R(2) = 0.95). A homogenization step with a disruptor coupled to a sonication step was necessary to obtain better accuracy of the measurements. Good repeatability (coefficient of variation < 7%) and reproducibility (coefficient of variation < 17%) were obtained after calibration adjustment. CONCLUSION New calibration curves were developed for the Miris HMA, allowing accurate measurements in large ranges of macronutrient content. This is necessary for reliable use of this device in individualizing nutrition for preterm newborns.
Collapse
Affiliation(s)
- Hélène Billard
- INRA, UMR 1280, Physiologie des Adaptations Nutritionnelles, Nantes, France Centre de Recherche en Nutrition Humaine - Ouest, Nantes, France L'Université Nantes Angers Le Mans, Nantes, France
| | - Laure Simon
- INRA, UMR 1280, Physiologie des Adaptations Nutritionnelles, Nantes, France Centre de Recherche en Nutrition Humaine - Ouest, Nantes, France L'Université Nantes Angers Le Mans, Nantes, France Centre Hospitalo-Universitaire Hôtel-Dieu, Nantes, France
| | - Emmanuelle Desnots
- INRA, UMR 1280, Physiologie des Adaptations Nutritionnelles, Nantes, France Centre de Recherche en Nutrition Humaine - Ouest, Nantes, France L'Université Nantes Angers Le Mans, Nantes, France
| | - Agnès Sochard
- INRA, UMR 1280, Physiologie des Adaptations Nutritionnelles, Nantes, France Centre de Recherche en Nutrition Humaine - Ouest, Nantes, France L'Université Nantes Angers Le Mans, Nantes, France
| | - Cécile Boscher
- Centre Hospitalo-Universitaire Hôtel-Dieu, Nantes, France
| | - Alain Riaublanc
- INRA, UR 1268 BIA (Biopolymères, Interactions, Assemblages), Nantes, France
| | - Marie-Cécile Alexandre-Gouabau
- INRA, UMR 1280, Physiologie des Adaptations Nutritionnelles, Nantes, France Centre de Recherche en Nutrition Humaine - Ouest, Nantes, France L'Université Nantes Angers Le Mans, Nantes, France
| | - Clair-Yves Boquien
- INRA, UMR 1280, Physiologie des Adaptations Nutritionnelles, Nantes, France Centre de Recherche en Nutrition Humaine - Ouest, Nantes, France L'Université Nantes Angers Le Mans, Nantes, France
| |
Collapse
|
18
|
Laporte M, Montillet A, Della Valle D, Loisel C, Riaublanc A. Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
19
|
Schwartz JM, Solé V, Guéguen J, Ropers MH, Riaublanc A, Anton M. Partial replacement of β-casein by napin, a rapeseed protein, as ingredient for processed foods: Thermoreversible aggregation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.084] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
20
|
Rezig L, Riaublanc A, Chouaibi M, Guéguen J, Hamdi S. Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed. International Journal of Food Properties 2015. [DOI: 10.1080/10942912.2015.1020433] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
21
|
Descamps E, Perrot N, Trelea IC, Gaucel S, Riaublanc A, Mackie A, Lutton E. Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
22
|
Laporte M, Loisel C, Della Valle D, Riaublanc A, Montillet A. Flow process conditions to control the void fraction of food foams in static mixers. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.12.017] [Citation(s) in RCA: 13] [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] [Indexed: 11/28/2022]
|
23
|
Mahmoudi N, Gaillard C, Riaublanc A, Boue F, Axelos M. Transition from Fractal to Spherical Aggregates of Globular Proteins: Brownian-Like Activation and/or Hydrodynamic Stress? Curr Top Med Chem 2014; 14:630-9. [DOI: 10.2174/1568026614666140118211906] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2013] [Revised: 11/03/2013] [Accepted: 11/20/2013] [Indexed: 11/22/2022]
|
24
|
Coutouly A, Riaublanc A, Axelos M, Gaucher I. Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0148-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
25
|
Nicorescu I, Vial C, Talansier E, Lechevalier V, Loisel C, Della Valle D, Riaublanc A, Djelveh G, Legrand J. Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.020] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
26
|
Abstract
Model systems composed of tristearin in solid state and tricaprin in liquid state with different solid-fat content (SFC) and storage time have been investigated by relaxation NMR and NMR diffusometry. The T(2) relaxation of the tricaprin in the melt exhibited a bimodal distribution as previously observed. The SFC had a major effect on the T(2) relaxation. This effect was explained according to the fast diffusive exchange model in porous media. According to this model the changes in T(2) relaxation as a function of the SFC and storage time were explained by the decrease of the surface-to-volume ratio of the crystal induced by Ostwald ripening. The diffusion coefficient D of the tricaprin in the melt decreased for higher SFC. Since no significant variation of D was observed for different diffusion time, D reflected the long-range connectivity and the tortuosity was calculated. During storage the diffusion coefficient remained constant.
Collapse
|
27
|
Nicorescu I, Vial C, Loisel C, Riaublanc A, Djelveh G, Cuvelier G, Legrand J. Influence of protein heat treatment on the continuous production of food foams. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.03.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
28
|
Novales B, Riaublanc A, Navailles L, Houssou BH, Gaillard C, Nallet F, Douliez JP. Self-assembly and foaming properties of fatty acid-lysine aqueous dispersions. Langmuir 2010; 26:5329-5334. [PMID: 20334439 DOI: 10.1021/la9034613] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [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
We report on dispersions of fatty acid-lysine salts in aqueous solutions which are further used to produce foams. The alkyl chain length is varied from dodecyl to stearic. In aqueous solutions, the lysine salt of the dodecyl chain yields an isotropic solution, probably micelles, whereas for longer alkyl chains, vesicles formed but crystallized upon resting at room temperature or when kept at 4 degrees C. Solid-state NMR showed that in vesicles fatty acids are embedded in a lamellar arrangement passing from a gel to a fluid state upon heating; the transition temperature at which it occurs was determined by DSC. Those results are confirmed by small-angle neutron scattering which also give additional information on the bilayer structure. Incredibly stable foams are obtained using the palmitic acid/Lys salt whereas for other alkyl chain length, poor or no foam is formed. We conclude that the foamability is related to the phase behavior in aqueous solution.
Collapse
Affiliation(s)
- Bruno Novales
- UR1268 Biopolymères Interactions Assemblages, INRA, équipe Interfaces et Systèmes Dispersés, F-44316 Nantes, France
| | | | | | | | | | | | | |
Collapse
|
29
|
Nicorescu I, Loisel C, Riaublanc A, Vial C, Djelveh G, Cuvelier G, Legrand J. Effect of dynamic heat treatment on the physical properties of whey protein foams. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.09.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
30
|
Nicorescu I, Loisel C, Vial C, Riaublanc A, Djelveh G, Cuvelier G, Legrand J. Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
31
|
Adam-Berret M, Rondeau-Mouro C, Riaublanc A, Mariette F. Study of triacylglycerol polymorphs by nuclear magnetic resonance: effects of temperature and chain length on relaxation parameters. Magn Reson Chem 2008; 46:550-557. [PMID: 18357571 DOI: 10.1002/mrc.2213] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
It is very important to monitor the characteristics of triacylglycerol crystal network in fats, as these crystals have an impact on many food properties such as texture, sensory taste, and extended shelf life. Although time-domain NMR (TD-NMR) is now the reference technique to determine the solid fat index in food, the entire possibilities of this technique are not used. Some NMR studies have been performed to determine its power for the discrimination of polymorphism. In this study, extended investigations proved that TD-NMR could evaluate triacylglycerol (TA) polymorphism, independently from temperature and chain length. Study of the dipolar interactions through second moment M(2), which is characteristic of proton mobility in solid-state samples, provided a new understanding of the structural organization of crystal molecules. Proton spin-lattice relaxation, which has been proved to be a true probe of polymorphism, has provided information on crystal networks. Combination of the two techniques revealed two very interesting kinds of results, i.e. the presence of a minimum spin-lattice relaxation time T(1) for tristearin alpha, which is a characteristic of a dynamic molecular process, and differences in behavior between long and short chain lengths, both at a molecular and a crystal level.
Collapse
Affiliation(s)
- M Adam-Berret
- Cemagref, Food Process Engineering Research Unit, CS 64426, 17 Avenue de Cucillé, 35044 Rennes Cedex, France
| | | | | | | |
Collapse
|
32
|
Dauphas S, Beaumal V, Gunning P, Mackie A, Wilde P, Vié V, Riaublanc A, Anton M. Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air–water interface at pH 3 and 7. Colloids Surf B Biointerfaces 2007; 57:124-33. [PMID: 17379485 DOI: 10.1016/j.colsurfb.2007.01.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2006] [Revised: 12/13/2006] [Accepted: 01/24/2007] [Indexed: 11/20/2022]
Abstract
Low density lipoproteins (LDL) from egg yolk have a classical structure of lipoprotein with a core of neutral lipids surrounded by a monolayer of apoproteins and phospholipids. This structure collapses during adsorption and all constituents spread at the interface. To understand better the nature of the interactions between apoproteins and lipids at the interface, we have deposited LDL at an air-water interface and analysed the isotherms during their compression on a Langmuir trough. Then, these LDL films were studied by atomic force microscopy (AFM) imaging. To identify the protein and lipid structures, we imaged films before and after lipid solubilisation by butanol. To study the interactions in the LDL films, we have varied the pH, ionic strength and used simplified model systems. We also studied the correlation between observed structures and interfacial rheology of the film. The isotherms of interfacial LDL films were similar for pH 3 and 7, but their structures observed in AFM were different. At surface pressures below the transition corresponding to the demixion of apoprotein-neutral lipid complexes, the LDL film structure was not governed by electrostatic interactions. However, above this surface pressure transition (45mN/m), there was an effect of charge on this structure. Around the transition zone, the rheological properties of LDL films at pH 3 were different as a function of pH (viscous at pH 3 and visco-elastic at pH 7). So, the rheological properties of LDL films could be linked to the structures formed by apoproteins and observed in AFM.
Collapse
Affiliation(s)
- Stéphanie Dauphas
- UR1268 Biopolymères, Interactions, Assemblages, INRA, F-44316 NANTES
| | | | | | | | | | | | | | | |
Collapse
|
33
|
Mahmoudi N, Mehalebi S, Nicolai T, Durand D, Riaublanc A. Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH. J Agric Food Chem 2007; 55:3104-11. [PMID: 17378578 DOI: 10.1021/jf063029g] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
The structure of aggregates and gels formed by heat-denatured whey protein isolate (WPI) has been studied at pH 7 and different ionic strengths using light scattering and turbidimetry. The results were compared with those obtained for pure beta-lactoglobulin (beta-Lg). WPI aggregates were found to have the same self-similar structure as pure beta-Lg aggregates. WPI formed gels above a critical concentration that varied from close to 100 g/L in the absence of added salt to about 10 g/L at 0.2 M NaCl. At low ionic strength (<0.05 M NaCl) homogeneous transparent gels were formed, while at higher ionic strength the gels became turbid but had the same self-similar structure as reported earlier for pure beta-Lg. The length scale characterizing the heterogeneity of the gels increased exponentially with increasing NaCl concentration for both WPI and pure beta-Lg, but the increase was steeper for the former.
Collapse
|
34
|
Dauphas S, Beaumal V, Gunning P, Mackie A, Wilde P, Vié V, Riaublanc A, Anton M. Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45mN/m observed by AFM. Colloids Surf B Biointerfaces 2007; 54:241-8. [PMID: 17137763 DOI: 10.1016/j.colsurfb.2006.10.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2006] [Revised: 10/11/2006] [Accepted: 10/23/2006] [Indexed: 11/27/2022]
Abstract
We have studied the structure of films made by low density lipoproteins (LDL) from hen egg yolk, which are composed of apoproteins, neutral lipids and phospholipids. These LDL have been deposited on air-water interface to form a monolayer which has been compressed to measure an isotherm using Langmuir balance. This isotherm presented three transitions (neutral lipid (surface pressure, pi=19 mN/m), apoprotein-lipid (pi=41 mN/m) and phospholipid (pi=51 mN/m) transitions). We have studied only the apoprotein-lipid transition. In order to observe the LDL film structure before (pi=30 mN/m) and after (pi=45 mN/m) the apoprotein-lipid transition, the formed films were transferred and visualised by atomic force microscopy (AFM). Our results have shown that the structures observed in the LDL film were different depending on the surface pressure. The apoproteins and neutral lipids appeared to be miscible up to the apoprotein-lipid transition, when demixing occurred. The structures observed after the apoprotein-lipid transition should be due to the demixing between apoproteins and neutral lipids. On the other hand, apoproteins and phospholipids seemed miscible whatever the surface pressure. Hence, the first transition (pi=19 mN/m) should be attributed to the free neutral lipid collapse; the second transition (pi=41 mN/m) should be attributed to the demixing of apoprotein-neutral lipid complexes; and the last transition (pi=51 mN/m) should be attributed to phospholipid collapse or to demixing of apoprotein-phospholipid complexes.
Collapse
Affiliation(s)
- Stéphanie Dauphas
- Institut National de la Recherche Agronomique, BIA, ISD, BP 71627, 44316 Nantes Cedex 3, France
| | | | | | | | | | | | | | | |
Collapse
|
35
|
Lopez C, Bourgaux C, Lesieur P, Riaublanc A, Ollivon M. Milk fat and primary fractions obtained by dry fractionation. Chem Phys Lipids 2006; 144:17-33. [PMID: 16860787 DOI: 10.1016/j.chemphyslip.2006.06.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2006] [Revised: 05/26/2006] [Accepted: 06/08/2006] [Indexed: 10/24/2022]
Abstract
The chemical composition and crystallisation properties of milk fat and its primary fractions, obtained by dry fractionation at 21 degrees C, were investigated. The solid fraction (stearin) and the liquid fraction (olein) displayed a different triacylglycerol (TG) composition. Stearin fraction was enriched in long-chain fatty acids, whereas olein fraction was enriched in short-chain and unsaturated fatty acids. Crystallisation properties of milk fat, and both the stearin and olein fractions were studied on cooling at |dT/dt|=1 degrees C min(-1) by differential scanning calorimetry and time-resolved synchrotron X-ray diffraction (XRD) at small and wide angles. Two main types of crystals corresponding to double chain length structures were characterised in the stearin fraction: alpha 2L(1) (47.5 Angstrom) and beta' 2L(2) (41.7 Angstrom). A triple chain length structure was formed in the olein fraction: alpha 3L (72.1 Angstrom). Crystallization of milk fat showed the formation of two 2L (47.3 and 41.6 Angstrom) and one 3L (72.1 Angstrom) lamellar structures with an hexagonal packing (alpha form). A schematic representation of the 3L packing of olein fraction was proposed to explain how a wide diversity of TG can accommodate to form a lamellar structure with a thickness of 72 Angstrom. Furthermore, the sharpness of the small-angle XRD lines associated to the alpha form was explained by the formation of liquid crystals of smectic type.
Collapse
Affiliation(s)
- Christelle Lopez
- Equipe Physico-chimie des Systèmes Polyphasés, UMR 8612 du CNRS, 5 rue J.B. Clément, 92296 Châtenay-Malabry, France.
| | | | | | | | | |
Collapse
|
36
|
Dauphas S, Beaumal V, Riaublanc A, Anton M. Hen egg yolk low-density lipoproteins film spreading at the air-water and oil-water interfaces. J Agric Food Chem 2006; 54:3733-3737. [PMID: 19127752 DOI: 10.1021/jf053174e] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Hen egg yolk is largely used as an ingredient in food emulsions due to its exceptional emulsifying properties. Low-density lipoproteins (LDL) are the main egg yolk constituents and the most important contributors to yolk emulsifying properties. To better understand the LDL adsorption mechanism and spreading at the interface, we extracted and studied LDL at different interfaces. At the air-water interface, the LDL film isotherm presents three transitions, and two were identified by each lipid class present in LDL. The last transition should be due to apoproteins-lipids complexes. During LDL adsorption, the presence of apoproteins at the LDL surface and the neutral lipid core is necessary. At pH 3 and pH 7, LDL are disrupted and spread quasi-similarly at the air-water interface, contrary to the oil-water interface where LDL spread more at pH 7 than at pH 3.
Collapse
Affiliation(s)
- Stéphanie Dauphas
- Institut National de la Recherche Agronomique, BIA, ISD, BP 71627, 44316 Nantes Cedex 3, France
| | | | | | | |
Collapse
|
37
|
Riaublanc A, Anton M, Mariette F, Georges C, Gravier E, Drelon N, Omari A, Leal-Calderon F. Impact des cristaux de matière grasse sur l’aptitude au foisonnement et la stabilité des émulsions laitières foisonnées. ACTA ACUST UNITED AC 2005. [DOI: 10.3166/sda.25.427-441] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
38
|
Métais A, Cambert M, Riaublanc A, Mariette F. Effects of casein and fat content on water self-diffusion coefficients in casein systems: a pulsed field gradient nuclear magnetic resonance study. J Agric Food Chem 2004; 52:3988-3995. [PMID: 15186127 DOI: 10.1021/jf035383+] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The water self-diffusion coefficients in casein matrixes were measured using a pulsed field gradient spin-echo nuclear magnetic resonance technique (PFG-SE NMR). The dependence of the water self-diffusion coefficient on the casein concentration and the aqueous phase composition is reported in both a rehydrated native phosphocaseinate dispersion and a concentrated casein retentate. A model has been proposed to explain the different behavior of the water self-diffusion coefficient in the two casein systems. This model demonstrates that the water self-diffusion cannot be simply explained by the water content only. So, taking into account the specific effect of each constituent of the aqueous dispersing phase, the water self-diffusion reduction induced by the casein micelle can be modeled. The effect of fat on the water self-diffusion coefficients was investigated. Anhydrous milk fat-reconstituted retentate samples were used in order to estimate the obstruction effect of fat globules in the modeling process. The dependence of the self-diffusion coefficient of water on the fat and casein content is reported. A general model included the effect of the aqueous phase composition, and the obstruction effects of casein micelles and fat globules were proposed. This model was validated for water self-diffusion coefficients in industrial fatty retentates.
Collapse
Affiliation(s)
- Angélique Métais
- CEMAGREF, UR Technologie des Equipements Agro-alimentaires, CS 64426, 17 Avenue de Cucillé, 35044 Rennes, France
| | | | | | | |
Collapse
|
39
|
|
40
|
Rampon V, Riaublanc A, Anton M, Genot C, McClements DJ. Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein. J Agric Food Chem 2003; 51:5900-5905. [PMID: 13129292 DOI: 10.1021/jf0342526] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The structural modification of globular proteins (bovine serum albumin, BSA) in the aqueous phase of emulsions produced by homogenization was studied using front-face fluorescence spectroscopy (FFFS). A series of hydrocarbon oil-in-water emulsions (30 wt % n-hexadecane, 0.35 wt % BSA, pH 7.0) were homogenized to differing degrees with a high-speed blender and a high-pressure valve homogenizer. The wavelength of the maximum in the tryptophan emission spectrum (lambda(max)) of serum phases collected from the emulsions by centrifugation was measured and compared to lambda(max) values of BSA solutions subjected to the same homogenization conditions. There was no significant (p < 0.05) change in lambda(max) with homogenization conditions for BSA solutions. In contrast, lambda(max) of serum phases from emulsions blended for 2 min in a high-speed blender was significantly smaller (p < 0.05) than nontreated BSA solutions (Deltalambda(max) = 2 nm). In addition, there was a further significant decrease in lambda(max) of the serum phases with an increasing number of passes of the emulsion through the high-pressure valve homogenizer (e.g., Deltalambda(max) = 4 nm for 12 passes). This study shows that globular proteins present in the aqueous phase of a hexadecane-in-water emulsion after homogenization could be altered, which is probably caused by surface modification of the protein structure during temporary adsorption to emulsion droplet surfaces during homogenization.
Collapse
Affiliation(s)
- V Rampon
- Laboratoire d'Etude des Interactions des Molécules Alimentaires, National Institute for Agronomic Research, Nantes Research Center, BP 71627, 44316 Nantes Cedex 3, France
| | | | | | | | | |
Collapse
|
41
|
Rampon V, Genot C, Riaublanc A, Anton M, Axelos MAV, McClements DJ. Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactant. J Agric Food Chem 2003; 51:2482-2489. [PMID: 12696924 DOI: 10.1021/jf026168g] [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] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The displacement of a globular protein (bovine serum albumin, BSA) from the surface of oil droplets in concentrated oil-in-water emulsions by a nonionic surfactant (polyoxyethylene sorbitan monolauarate, Tween 20) was studied using front-face fluorescence spectroscopy (FFFS). This method relies on measurement of the change in intensity (I(MAX)) and wavelength (lambda(MAX)) of the maximum in the tryptophan emission spectrum. A series of oil-in-water emulsions (21 wt % n-hexadecane, 0.22 wt % BSA, pH 7.0) containing different molar ratios of Tween 20 to BSA (R = 0-131) were prepared. As the surfactant concentration was increased, the protein was progressively displaced from the droplet surfaces. At R > or = 66, the protein was completely displaced from the droplet surfaces. There was an increase in both I(MAX) and lambda(MAX) with increasing Tween 20 concentration up to R = 66, which correlated with the increase in the ratio of nonadsorbed to adsorbed protein. In contrast, there was a decrease in I(MAX) and lambda(MAX) with Tween 20 concentration in protein solutions and for R > or = 66 in the emulsions, which was attributed to binding of the surfactant to the protein. This study shows that FFFS is a powerful technique for nondestructively providing information about the interfacial composition of droplets in concentrated protein-stabilized emulsions in situ. Nevertheless, in general the suitability of the technique may also depend on protein type and the nature of the physicochemical matrix surrounding the proteins.
Collapse
Affiliation(s)
- V Rampon
- Laboratoire d'Etude des Interactions des Molécules Alimentaires and Laboratoire de Physico-Chimie des Macromolécules, Institut National de la Recherche Agronomique (INRA), Rue de la Géraudière, 44316 NANTES Cedex 03, France
| | | | | | | | | | | |
Collapse
|
42
|
Rampon V, Genot C, Riaublanc A, Anton M, Axelos MAV, McClements DJ. Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation. J Agric Food Chem 2003; 51:2490-2495. [PMID: 12696925 DOI: 10.1021/jf026167o] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Measurement of the intensity (I(MAX)) and/or wavelength (lambda(MAX)) of the maximum in the tryptophan (TRP) emission spectrum using front-face fluorescence spectroscopy (FFFS) can be used to provide information about the molecular environment of proteins in nondiluted emulsions. Many protein-stabilized emulsions in the food industry are flocculated, and therefore, we examined the influence of droplet flocculation on FFFS. Stock oil-in-water emulsions stabilized by bovine serum albumin were prepared by high-pressure valve homogenization (30 wt % n-hexadecane, 0.35 wt % BSA, pH 7). These emulsions were used to create model systems with different degrees of droplet flocculation, either by changing the pH, adding surfactant, or adding xanthan. Emulsions (21 wt % n-hexadecane, 0.22 wt % BSA) with different pH (5 and 7) and molar ratios of Tween 20 to BSA (R = 0-131) were prepared by dilution of the stock emulsion. As the surfactant concentration was increased, the protein was displaced from the droplet surfaces, which caused an increase in both I(MAX) and lambda(MAX), because of the change in TRP environment. The dependence of I(MAX) and lambda(MAX) on surfactant concentration followed a similar pattern in emulsions that were initially flocculated (pH 5) and nonflocculated (pH 7). Relatively small changes in FFFS emission spectra were observed in emulsions (21 wt % n-hexadecane, 0.22 wt % BSA, pH 7) with different levels of depletion flocculation induced by adding xanthan. These results suggested that droplet flocculation did not have a major impact on FFFS. This study shows that FFFS is a powerful technique for nondestructively providing information about the molecular environment of proteins in concentrated and flocculated protein-stabilized emulsions. Nevertheless, in general the suitability of the technique may also depend on protein type and the nature of the physicochemical matrix surrounding the proteins.
Collapse
Affiliation(s)
- V Rampon
- Laboratoire d'Etude des Interactions des Molécules Alimentaires and Laboratoire de Physico-Chimie des Macromolécules, Institut National de la Recherche Agronomique (INRA), Rue de la Géraudière, 44316 NANTES Cedex 03, France
| | | | | | | | | | | |
Collapse
|
43
|
Famelart MH, Le Graet Y, Michel F, Richoux R, Riaublanc A. Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France. ACTA ACUST UNITED AC 2002. [DOI: 10.1051/lait:2002006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
44
|
Neveu C, Riaublanc A, Miranda G, Chich JF, Martin P. Is the apocrine milk secretion process observed in the goat species rooted in the perturbation of the intracellular transport mechanism induced by defective alleles at the alpha(s1)-Cn locus? Reprod Nutr Dev 2002; 42:163-72. [PMID: 12216961 DOI: 10.1051/rnd:2002015] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The structural and quantitative variability of caprine alpha(s1)-casein induced by the extensive polymorphism recorded at the corresponding locus strongly influences the composition (proteins as well as lipids) and the technological behaviour of milk. Immuno-histo-chemistry studies coupled with electron microscopy analysis have shown that a dysfunction exists in the intracellular transport of caseins when alpha(s1)-casein is lacking. Casein accumulation in the endoplasmic reticulum leads to a dilation of the cisternae that could disturb the whole secretion process (including lipids). Despite a long controversy, goat milk secretion is still considered to occur through an apocrine process contrary to the merocrine process described for cow's milk. We suggest that the apocrine pathway of secretion described in the goat could be the consequence of the dysfunction observed in the intracellular transport of caseins when alpha(s1)-casein is lacking. To obtain further clues in the favour of such a hypothesis, we compared the protein and lipid fractions of milks from goats homozygous for different alpha(s1)-casein alleles.
Collapse
Affiliation(s)
- Carole Neveu
- Laboratoire de Recherches de Technologie Laitière, Institut National de la Recherche Agronomique, Rennes, France
| | | | | | | | | |
Collapse
|
45
|
Herbert S, Mouhous Riou N, Devaux MF, Riaublanc A, Bouchet B, Gallant DJ, Dufour �. Monitoring the identity and the structure
of soft cheeses by fluorescence spectroscopy. ACTA ACUST UNITED AC 2000. [DOI: 10.1051/lait:2000149] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
46
|
Herbert S, Riaublanc A, Bouchet B, Gallant D, Dufour E. Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk. J Dairy Sci 1999. [DOI: 10.3168/jds.s0022-0302(99)75446-9] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
47
|
Dufour E, Subirade M, Loupil F, Riaublanc A. Whey proteins modify the phase transition of milk fat globule phospholipids. ACTA ACUST UNITED AC 1999. [DOI: 10.1051/lait:1999218] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
48
|
Davenel A, Riaublanc A, Marchal P, Gandemer G. Quality of pig adipose tissue: relationship between solid fat content and lipid composition. Meat Sci 1999; 51:73-9. [DOI: 10.1016/s0309-1740(98)00099-0] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/1998] [Revised: 06/02/1998] [Accepted: 06/14/1998] [Indexed: 10/27/2022]
|
49
|
Herbert S, Bouchet B, Riaublanc A, Dufour E, Gallant DJ. Multiple fluorescence labelling of proteins, lipids and whey in dairy products using confocal microscopy. ACTA ACUST UNITED AC 1999. [DOI: 10.1051/lait:1999646] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
50
|
Pierre A, Le Quéré JL, Riaublanc A, Le Graët Y, Demaizières D, Michel F. Composition and physico-chemical characteristics of goat milks containing the A or O αsl casein variants. ACTA ACUST UNITED AC 1998. [DOI: 10.1051/lait:1998222] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|