Structural modifications of the salivary conditioning film upon exposure to sodium bicarbonate: implications for oral lubrication and mouthfeel

The salivary conditioning film (SCF) that forms on all surfaces in the mouth plays a key role in lubricating the oral cavity. As this film acts as an interface between tongue, enamel and oral mucosa, it is likely that any perturbations to its structure could potentially lead to a change in mouthfeel perception. This is often experienced after exposure to oral hygiene products. For example, consumers that use dentifrice that contain a high concentration of sodium bicarbonate (SB) often report a clean mouth feel after use; an attribute that is clearly desirable for oral hygiene products. However, the mechanisms by which SB interacts with the SCF to alter lubrication in the mouth is unknown. Therefore, saliva and the SCF was exposed to high ionic strength and alkaline solutions to elucidate whether the interactions observed were a direct result of SB, its high alkalinity or its ionic strength. Characteristics including bulk viscosity of saliva and the viscoelasticity of the interfacial salivary films that form at both the air/saliva and hydroxyapatite/saliva interfaces were tested. It was hypothesised that SB interacts with the SCF in two ways. Firstly, the ionic strength of SB shields electrostatic charges of salivary proteins, thus preventing protein crosslinking within the film and secondly; the alkaline pH (≈8.3) of SB reduces the gel-like structure of mucins present in the pellicle by disrupting disulphide bridging of the mucins via the ionization of their cysteine's thiol group, which has an isoelectric point of ≈8.3.

The effect of physiological conditions on the surface structure of proteins: setting the scene for human digestion of emulsions

Understanding and manipulating the interfacial mechanisms that control human digestion of food emulsions is a crucial step towards improved control of dietary intake. This article reports initial studies on the effects of the physiological conditions within the stomach on the properties of the film formed by the milk protein (β-lactoglobulin) at the air-water interface. Atomic force microscopy (AFM), surface tension and surface rheology techniques were used to visualize and examine the effect of gastric conditions on the network structure. The effects of changes in temperature, pH and ionic strength on a preformed interfacial structure were characterized in order to simulate the actual digestion process. Changes in ionic strength had little effect on the surface properties. In isolation, acidification reduced both the dilatational and the surface shear modulus, mainly due to strong repulsive electrostatic interactions within the surface layer and raising the temperature to body temperature accelerated the rearrangements within the surface layer, resulting in a decrease of the dilatational response and an increase of surface pressure. Together pH and temperature display an unexpected synergism, independent of the ionic strength. Thus, exposure of a pre-formed interfacial β-lactoglobulin film to simulated gastric conditions reduced the surface dilatational modulus and surface shear moduli. This is attributed to a weakening of the surface network in which the surface rearrangements of the protein prior to exposure to gastric conditions might play a crucial role.

Comparison of the orogenic displacement of sodium caseinate with the caseins from the air-water interface by nonionic surfactants

Displacement of sodium caseinate from the air-water interface by nonionic surfactants Tween 20 and Tween 60 was observed by atomic force microscopy (AFM). The interfacial structure was sampled by Langmuir-Blodgett deposition onto freshly cleaved mica substrates. Protein displacement occurred through an orogenic mechanism: it involved the nucleation and growth of surfactant domains within the protein network, followed by failure of the protein network. The surface pressure at which failure of the protein network occurred was essentially independent of the type of surfactant. The major component of sodium caseinate is beta-casein, and previous studies at the air-water interface have shown that beta-casein networks are weak, failing at surface pressures below that observed for sodium caseinate. The other components of sodium caseinate are alpha(s)- and kappa-caseins. Studies of the displacement of alpha(s)-caseins from air-water interfaces show that these proteins also form weak networks that fail at surface pressures below that observed for sodium caseinate. However, kappa-casein was found to form strong networks that resisted displacement and failed at surface pressures comparable to those observed for sodium caseinate. The AFM images of the displacement suggest that, despite kappa-casein being a minor component, it dominates the failure of sodium caseinate networks: alpha(s)-casein and beta-casein are preferentially desorbed at lower surface pressures, allowing the residual kappa-casein to control the breakdown of the sodium caseinate network at higher surface pressures.

Atomic force microscopy of emulsion droplets: probing droplet-droplet interactions

A method has been developed for attaching oil (tetradecane) droplets to the end of an atomic force microscopy (AFM) cantilever and for immobilizing droplets on a glass substrate. This approach has permitted the monitoring of droplet-droplet interactions in aqueous solution as a function of interdroplet separation. Coating the droplet surfaces with added proteins or surfactants has allowed the production of model emulsions. We demonstrate that AFM measurements of droplet deformability are sensitive to interfacial rheology by modifying the interfacial film on a pair of droplets in situ. For droplets coated with the anionic surfactant sodium dodecyl sulfate, screening of the double layer has been found to facilitate coalescence. Direct imaging of the droplets has revealed the presence of regularly spaced concentric rings on the droplet surfaces. Careful experimental studies suggest that these structures may be imaging artifacts and are not perturbations of the droplet surface determined by the composition of the interface.

Role of beer lipid-binding proteins in preventing lipid destabilization of foam

The negative effect of fatty acids on the foam stability of beer has been assessed. Long-chain fatty acids are far more damaging than short-chain fatty acids on the foam stability of beer at the concentrations employed. Polypeptides have been isolated from an all malt beer by hydrophobic interaction chromatography. Using this technique five groups of polypeptides were isolated, group 1 being the least hydrophobic and group 5 the most hydrophobic, all of which exhibited similar polypeptide compositions by SDS-PAGE. All five hydrophobic polypeptide groups bound [(14)C]linoleic acid; however, group 5, the most hydrophobic group, bound the most linoleic acid. Groups 1 and 5 were titrated with cis-parinaric acid (CPA) to produce binding curves, which were compared with a binding curve obtained for bovine serum albumin (BSA). Groups 1 and 5 both produced binding curves that saturated at approximately 5.5 microM and 4 microM CPA and had association constants (K(a)) of 6.27 x 10(7) and 1.62 x 10(7) M(-1), respectively. In comparison, BSA produced a binding curve that saturated at 6 microM CPA and had a K(a) of 3.95 x 10(7) M(-1). Further investigation has shown that group 1 is pH sensitive and group 5 pH insensitive with respect to lipid binding. The lipid-binding activity of group 5 was also shown to be unaffected by ethanol concentration. Linoleic acid (5 microM) when added to beer resulted in unstable foam. Group 5 was added to the lipid-damaged beer and was shown to restore the foam stability to values that were obtained for the control beer. It has therefore been demonstrated that proteins isolated from beer have a lipid-binding capacity and that they can convey a degree of protection against lipid-induced foam destabilization.

In situ measurement of the displacement of protein films from the air/water interface by surfactant

The displacement of spread protein films from the air/water interface by surfactant was followed using Brewster angle microscopy (BAM) and interfacial rheology. The displacement of beta-lactoglobulin and beta-casein by a nonionic surfactant was monitored as a function of both surface pressure and time. In both cases, protein displacement occurred over the same surface pressure range that had been observed previously by atomic force microscopy (AFM). In the case of the beta-lactoglobulin, surfactant domains grew large enough in the protein film to be visible in the BAM images. The shapes of the domains were very similar to those seen previously by AFM in the late stages of displacement. The results from both proteins confirm the results published previously while highlighting some implications for the application of the "orogenic" model of displacement for large protein films. The surface rheological data showed that the beta-lactoglobulin/surfactant mixed film retained much of its elasticity until the latter stages of displacement. This indicates that at least in the early stages of displacement, the mixed film was dominated by the behavior of the protein in the film.

Adsorbed protein secondary and tertiary structures by circular dichroism and infrared spectroscopy with refractive index matched emulsions

The secondary structure of protein adsorbed at the emulsion interface has been studied in refractive index matched emulsions using the techniques of circular dichroism (CD) and Fourier transform infrared spectroscopy. Bovine serum albumin (BSA) and bovine beta-lactoglobulin (betalg) stabilized emulsions were studied, and the refractive index was altered by the addition of glycerol or polyethylene glycol. The effect of additive on the solution and adsorbed protein structure in addition to the effect of adsorption time was considered. Both adsorption and glycerol addition alter protein secondary structure; however, the majority of secondary structure remains. Small changes are observed in the secondary structure of adsorbed protein with time. Near-ultraviolet CD studies showed the effect of glycerol and adsorption on the aromatic groups. BSA showed small changes both upon the addition of glycerol to protein in solution and upon adsorption. betalg showed slightly larger changes upon the addition of glycerol to protein in solution and a larger change upon adsorption.

Orogenic Displacement of Protein from the Air/Water Interface by Competitive Adsorption

The displacement of proteins from an air/water interface by surfactant has been visualized by atomic force microscopy (AFM) through the imaging of Langmuir-Blodgett films formed on mica. Three different proteins were studied: beta-casein, a largely random coil protein, and two globular proteins, beta-lactoglobulin and alpha-lactalbumin. The proteins were displaced from both spread and coadsorbed films using the nonionic surfactant Tween 20. The combined use of AFM with studies of surface tension and surface rheology have revealed the mechanism of protein desorption from the air/water interface. The surfactant is found to adsorb at defects in the protein network and these nucleated sites then grow, compressing the protein network. At sufficiently high surface pressures the network fails, releasing proteins that then desorb from the interface. We have called this mechanism orogenic displacement. Stress propagation through beta-casein films is homogeneous resulting in the growth of circular surfactant domains. beta-Lactoglobulin and alpha-lactalbumin form stronger networks and stress propagation is restricted resulting in the growth of irregular (fractal) surfactant domains. The AFM images also provide direct evidence for the formation of elastic (gel-like) protein networks at the air/water interface. Copyright 1999 Academic Press.

The Effects of Caseinate Submicelles and Lecithin on the Thin Film Drainage and Behavior of Commercial Caseinate

The drainage behaviour (stratification, thickness, and mobility) of thin foam films stabilized by commercial caseinate was studied in 10 mM phosphate buffer at pH 7.0. Thin films of commercial caseinate drained in a stepwise manner, with steps of similar thickness. The drainage was rapid, temperature sensitive, and chaotic, and the surface mobility of caseinate thin films also showed temperature sensitivity. The stepwise drainage is thought to be due to the layering of lecithin-caseinate submicelle complexes. Lecithin-stabilized thin films showed similar drainage behavior and temperature sensitivity. However, the films were approximately 66% thinner than caseinate films, and surface diffusion was very rapid. Removal of lipid from caseinate dramatically affects the thin film drainage properties and reduces temperature sensitivity. Reconstituted caseinate (i.e., extracted caseinate reconstituted with lipid), showed thin film properties similar to the commercial caseinate. Caseinate supplemented with lipid showed thin film drainage characteristics similar to caseinate, and surface mobility similar to lecithin. The presence of lecithin in caseinate thin films causes an increase in mobility, drainage, and stratification, along with a decrease in thin film thickness. This demonstrates that lecithin, possibly partially bound to the caseinate, is present at the interface disrupting protein-protein interactions. Copyright 1998 Academic Press.

A Comparison of the Functional and Interfacial Properties of beta-Casein and Dephosphorylated beta-Casein

The functional and interfacial properties of beta-casein and dephosphorylated beta-casein (DeP beta-casein) were studied at pH 7.0 in 10 mM phosphate buffer. A decrease in emulsion stability and an increase in foamability was observed. Results from a variety of interfacial techniques including electrophoretic mobility, thin film thickness, surface and interfacial tension, surface rheology, adsorbed layer thickness, and adsorption isotherms of dephosphorylated beta-casein and beta-casein are reported. The results demonstrate that the phosphorylated groups of the N-terminal region of beta-casein are important for stabilizing emulsions. This is either as a direct result of charge repulsion between beta-casein N-terminal regions or more probably as an indirect result of the reduced N-terminal charge permitting DeP beta-casein to adopt a different interfacial conformation resulting in a loss or reduction of a steric barrier. Copyright 1997 Academic Press. Copyright 1997Academic Press

Effect of Lipid Phase State and Foam Film Type on the Properties of DMPG Stabilized Foams

The drainage and stability of DMPG (l -alpha-phosphatidyl-dl -glycerol dimyristoyl) foams were studied by a microconductivity method under conditions where three different foam film types could be formed-thin foam films (TFF), common black foam films (CBF), and Newton black foam films (NBF). Foaming properties were investigated at 20 and 28°C where DMPG is in the gel and liquid-crystalline states. Higher conductivity signals were observed at the higher temperature where DMPG was in the liquid-crystalline state, which is indicative of wetter or more stable foams under these conditions. This effect was observed independent of foam film type. However, for a given phase state, the type of foam films formed significantly influenced the stability and rate of drainage of the foam. Indeed, the water content of the foams, obtained under conditions for formation of different foam films, is ranked in the order TFF > CBF > NBF. When the temperature was increased to 28°C (i.e., in the liquid-crystalline state), CBF and NBF showed a slight decrease in film thickness and an increase in film lifetime and surface molecular diffusion coefficient in the adsorbed layer. It is likely that the fluidity of the interfacial layer is an important factor contributing to DMPG foam stabilization.

Atomic Force Microscopy of Interfacial Protein Films

Atomic force microscopy (AFM) has been used to image interfacial films of bovine serum albumen and beta-casein produced at hexadecane/water and air/water interfaces, respectively. Planar oil/water and air/water interfaces have been used to model protein films such as may form in emulsions and foams. The protein films were picked up onto mica sheets and imaged under butanol. Both systems studied yielded homogeneous flat networks which could be imaged at molecular resolution and which demonstrate the potential for using AFM to probe interfacial networks.

Molecular mobility in the monolayers of foam films stabilized by porcine lung surfactant

Certain physical properties of a range of foam film types that are believed to exist in vivo in the lung have been investigated. The contribution of different lung surfactant components found in porcine lung surfactant to molecular surface diffusion in the plane of foam films has been investigated for the first time. The influence of the type and thickness of black foam films, temperature, electrolyte concentration, and extract composition on surface diffusion has been studied using the fluorescence recovery after photobleaching technique. Fluorescent phospholipid probe molecules in foam films stabilized by porcine lung surfactant samples or their hydrophobic extracts consisting of surfactant lipids and hydrophobic lung surfactant proteins, SP-B and SP-C, exhibited more rapid diffusion than observed in films of its principal lipid component alone, L-alpha-phosphatidylcholine dipalmitoyl. This effect appears to be due to contributions from minor lipid components present in the total surfactant lipid extracts. The minor lipid components influence the surface diffusion in foam films both by their negative charge and by lowering the phase transition temperature of lung surfactant samples. In contrast, the presence of high concentrations of the hydrophillic surfactant protein A (SP-A) and non-lung-surfactant proteins in the sample reduced the diffusion coefficient (D) of the lipid analog in the adsorbed layer of the films. Hysteresis behavior of D was observed during temperature cycling, with the cooling curve lying above the heating curve. However, in cases where some surface molecular aggregation and surface heterogeneity were observed during cooling, the films became more rigid and molecules at the interfaces became immobilized. The thickness, size, capillary pressure, configuration, and composition of foam films of lung surfactant prepared in vitro support their investigation as realistic structural analogs of the surface films that exist in vivo in the lung. Compared to other models currently in use, foam films provide new opportunities for studying the properties and function of physiologically important alveolar surface films.