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Milk membrane lipid vesicle structures studied with Cryo-TEM.

Waninge, Rianne LU ; Nylander, Tommy LU ; Paulsson, Marie LU and Bergenståhl, Björn LU orcid (2003) In Colloids and Surfaces B: Biointerfaces 31(1-4). p.257-264
Abstract
Milk fat globule membrane (MFGM) lipids have been studied in the presence and absence of proteins -lactoglobulin and -casein. The aim of this study was to relate the self-assembly structure, e.g. vesicles, formed in aqueous dispersions of MFGM lipids to the lipid composition, electrolyte composition as well as the effect of added milk proteins, i.e. -lactoglobulin and -casein. For this purpose, vesicles of phospholipid mixtures, containing dioleoylphosphatidylcholine (DOPC), sphingomyelin (SM), dioleoylphosphatidylethanolamine (DOPE), phosphatidylinositol (PI) and dioleoylphosphatidylserine (DOPS) at composition corresponding to that of the MFGM, were prepared by extrusion. The morphology of the formed structures of different sample... (More)
Milk fat globule membrane (MFGM) lipids have been studied in the presence and absence of proteins -lactoglobulin and -casein. The aim of this study was to relate the self-assembly structure, e.g. vesicles, formed in aqueous dispersions of MFGM lipids to the lipid composition, electrolyte composition as well as the effect of added milk proteins, i.e. -lactoglobulin and -casein. For this purpose, vesicles of phospholipid mixtures, containing dioleoylphosphatidylcholine (DOPC), sphingomyelin (SM), dioleoylphosphatidylethanolamine (DOPE), phosphatidylinositol (PI) and dioleoylphosphatidylserine (DOPS) at composition corresponding to that of the MFGM, were prepared by extrusion. The morphology of the formed structures of different sample compositions was studied with cryogenic transmission electron microscopy (Cryo-TEM). Mixtures of membrane lipid with a composition (e.g. 80% DOPE, 12% DOPC and 8% SM) that at high lipid content give liquid crystalline phases at the boundary of lamellar to reversed hexagonal phase rather formed microtubular structures than vesicles at high water content. A large proportion of multilamellar vesicles is formed in buffer and divalent salts than in pure water. A small increase in the interlayer spacing of the multilamellar vesicle was observed in the presence of -casein. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Vesicles, Protein, Membrane lipids, Vesicle structures, Cryo-TEM
in
Colloids and Surfaces B: Biointerfaces
volume
31
issue
1-4
pages
257 - 264
publisher
Elsevier
external identifiers
  • wos:000185304600026
  • scopus:0043163667
ISSN
1873-4367
DOI
10.1016/S0927-7765(03)00145-0
language
English
LU publication?
yes
id
3734dabc-7e97-4cc8-9b53-3b9fe3c802ed (old id 128335)
date added to LUP
2016-04-01 16:22:22
date last changed
2025-04-04 15:20:32
@article{3734dabc-7e97-4cc8-9b53-3b9fe3c802ed,
  abstract     = {{Milk fat globule membrane (MFGM) lipids have been studied in the presence and absence of proteins -lactoglobulin and -casein. The aim of this study was to relate the self-assembly structure, e.g. vesicles, formed in aqueous dispersions of MFGM lipids to the lipid composition, electrolyte composition as well as the effect of added milk proteins, i.e. -lactoglobulin and -casein. For this purpose, vesicles of phospholipid mixtures, containing dioleoylphosphatidylcholine (DOPC), sphingomyelin (SM), dioleoylphosphatidylethanolamine (DOPE), phosphatidylinositol (PI) and dioleoylphosphatidylserine (DOPS) at composition corresponding to that of the MFGM, were prepared by extrusion. The morphology of the formed structures of different sample compositions was studied with cryogenic transmission electron microscopy (Cryo-TEM). Mixtures of membrane lipid with a composition (e.g. 80% DOPE, 12% DOPC and 8% SM) that at high lipid content give liquid crystalline phases at the boundary of lamellar to reversed hexagonal phase rather formed microtubular structures than vesicles at high water content. A large proportion of multilamellar vesicles is formed in buffer and divalent salts than in pure water. A small increase in the interlayer spacing of the multilamellar vesicle was observed in the presence of -casein.}},
  author       = {{Waninge, Rianne and Nylander, Tommy and Paulsson, Marie and Bergenståhl, Björn}},
  issn         = {{1873-4367}},
  keywords     = {{Vesicles; Protein; Membrane lipids; Vesicle structures; Cryo-TEM}},
  language     = {{eng}},
  number       = {{1-4}},
  pages        = {{257--264}},
  publisher    = {{Elsevier}},
  series       = {{Colloids and Surfaces B: Biointerfaces}},
  title        = {{Milk membrane lipid vesicle structures studied with Cryo-TEM.}},
  url          = {{http://dx.doi.org/10.1016/S0927-7765(03)00145-0}},
  doi          = {{10.1016/S0927-7765(03)00145-0}},
  volume       = {{31}},
  year         = {{2003}},
}