Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation

Bourlieu-Lacanal, Claire; Pabœuf, Gilles; Chever, Sophie; Pezennec, Stéphane; Cavalier, Jean‐François; Guyomarc’H, Fanny; Deglaire, Amélie; Bouhallab, Saı̈d; Dupont, Didier; Carrière, Frédéric; Víe, Véronique

doi:10.1016/j.colsurfb.2016.03.032

Cited by 47 publications

(35 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The efficiency of milk fat globule digestion, particularly in newborns, could be modulated by the electrostatic interactions and the preferred adsorption of the lipases on the l d phase (e.g. gastric lipase, despite limitations of the study [63] performed at 20°C and neglecting the important role of temperature on the mechanisms of digestion). The MFGM carries membrane proteins among them glycoproteins are involved in e.g.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane

Murthy

Guyomarc’H

Lopez

2016

Biochimica et Biophysica Acta (BBA) - Biomembranes

View full text Add to dashboard Cite

The polar lipid assembly and biophysical properties of the biological membrane enveloping the milk fat globules (the MFGM) are yet poorly known, especially in connection with the temperature history that milk can experience after its secretion. However, bioactive mechanisms depend on biological structure, which itself highly depend on temperature. The objectives of this study were to investigate polar lipid packing in hydrated bilayers, models of the MFGM, and to follow at intermolecular level temperature-induced changes in the range 60-6°C, using the combination of differential scanning calorimetry, X-ray diffraction, atomic force microscopy (AFM) imaging and force spectroscopy. MFGM polar lipids, especially sphingomyelin, contain long chain saturated fatty acids with high phase transition temperatures. On cooling, the liquid disordered ld to solid ordered so (gel) phase transition of MFGM polar lipids started at about 40°C, leading to phase separation and formation of so phase domains protruding by about 1nm from the ld phase. Indentation measurements using AFM revealed that the resistance of the so phase domains to rupture was significantly higher than that of the ld phase and that it increased for both the domain and fluid phases with decreasing temperature. However, packing and stability of the bilayers were adversely affected by fast cooling to 6°C or by cooling-rewarming cycle. This study showed that MFGM polar lipid bilayers are dynamic systems. Heterogeneity in the structure and mechanical properties of the membrane was induced by temperature-dependent so/ld phase immiscibility of the lipid components. This could have consequences on the MFGM technological and biological functions (e.g. immunity and milk lipid digestion).

show abstract

Section: Accepted Manuscriptmentioning

confidence: 99%

The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane

Murthy

Guyomarc’H

Lopez

2016

Biochimica et Biophysica Acta (BBA) - Biomembranes

View full text Add to dashboard Cite

show abstract

“…The gastric lipase were found to selectively release short-and medium-chain fatty acids, because of their stereospecificity (Sams et al, 2016). Moreover, the adsorption of gastric lipase onto the emulsion interface could be reinforced with more negatively charged phospholipids, such as phosphatidylserine (Bourlieu et al, 2016). Therefore, the effect of the size of native milk fat globules on their lipolysis level during digestion reported in previous studies was again due to the intricate effects of size and interface composition.…”

Section: Effect Of Droplet Size On In Vitro Infant Gastrointestinal Dmentioning

confidence: 91%

“…As the gastric digestion proceeded, the electronegativity of CN groups was greatly reduced due to the decreasing pH, as could be seen from their zeta-potential values. In contrast, the electrostatic interactions between MPL and gastric lipases were favored at a low pH (Bourlieu et al, 2016). Therefore, the FFA release of the MPL groups continually increased and finally showed a higher amount than those of the CN groups.…”

Section: Effect Of Interfacial Components On the In Vitro Infant Gastmentioning

confidence: 92%

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

Luo

Wang

et al. 2019

Journal of Dairy Science

View full text Add to dashboard Cite

Milk fat globule membrane polar lipids (MPL) are increasingly used as the surface-active components for emulsions in many infant food products. However, the precise effect of the emulsifier MPL on the digestion of lipids during gastrointestinal digestion has not been elucidated. This study investigated the lipid digestion of droplets covered with MPL with different sizes in a simulated in vitro infant gastrointestinal digestion assay. The well-used surface-active component casein was used as a control. Four types of emulsions were formulated: small and large droplets covered with MPL concentrate (MPL-S and MPL-L, with volumetric means of 0.35 ± 0.01 and 4.04 ± 0.01 μm, respectively), and small and large droplets covered with casein (CN-S and CN-L, with volumetric means of 0.44 ± 0.01 and 4.09 ± 0.03 μm, respectively). The emulsions were subjected to in vitro gastrointestinal digestion using a semidynamic model mimicking infant digestion. Through the determination of particle size evolution, zeta-potential, and microstructure of emulsions, the lipid droplets covered with MPL were found to be more stable than that of the CN-S and CN-L during gastrointestinal digestion. Moreover, although CN-S and CN-L showed a higher initial lipolysis rate at the beginning of gastric digestion, droplets covered by MPL exhibited a significantly higher amount of free fatty acid release during later digestion. The amount of free fatty acid release of the emulsions in both gastric and intestinal digestion could be generally classified as MPL-S ≥ MPL-L > CN-S > CN-L. Our study highlights the crucial role of MPL in the efficient digestion of emulsions and brings new insight for the design of infant food products. Figure 6. Total free fatty acid (FFA) release of droplets from different emulsions during in vitro gastric (A) and intestinal digestion (B). MPL-S and MPL-L indicate small and large globules covered with milk polar lipids, and CN-S and CN-L indicate small and large globules covered with casein, respectively. Error bars represent the SD of triplicate experiments.

show abstract

“…In association with AFM imaging, the value of D can discriminate between different interfacial mechanisms: none protein/lipid interaction, a lipid reorganization inducing a surface pressure decrease or the protein accumulation under the lipid films. A study focused on the interaction between a gastric lipase (recombinant dog gastric lipase, rDGL) and lipid monolayers mimicking the surface of milk fat globules was described in Bourlieu et al (2016). Different lipid mixtures were used to highlight the impact of the lipid nature on the rDGL adsorption.…”

Section: Impact Of the Lateral Lipid Pressure On Lipid-protein Interamentioning

confidence: 99%

Biomimetic Models to Investigate Membrane Biophysics Affecting Lipid–Protein Interaction

Sarkis

Víe

2020

Front. Bioeng. Biotechnol.

Self Cite

View full text Add to dashboard Cite

Biological membranes are highly dynamic in their ability to orchestrate vital mechanisms including cellular protection, organelle compartmentalization, cellular biomechanics, nutrient transport, molecular/enzymatic recognition, and membrane fusion. Controlling lipid composition of different membranes allows cells to regulate their membrane characteristics, thus modifying their physical properties to permit specific protein interactions and drive structural function (membrane deformation facilitates vesicle budding and fusion) and signal transduction. Yet, how lipids control protein structure and function is still poorly understood and needs systematic investigation. In this review, we explore different in vitro membrane models and summarize our current understanding of the interplay between membrane biophysical properties and lipid-protein interaction, taken as example few proteins involved in muscular activity (dystrophin), digestion and Legionella pneumophila effector protein DrrA. The monolayer model with its movable barriers aims to mimic any membrane deformation while surface pressure modulation imitates lipid packing and membrane curvature changes. It is frequently used to investigate peripheral protein binding to the lipid headgroups. Examples of how lipid lateral pressure modifies protein interaction and organization within the membrane are presented using various biophysical techniques. Interestingly, the shear elasticity and surface viscosity of the monolayer will increase upon specific protein(s) binding, supporting the importance of such mechanical link for membrane stability. The lipid bilayer models such as vesicles are not only used to investigate direct protein binding based on the lipid nature, but more importantly to assess how local membrane curvature (vesicles with different size) influence the binding properties of a protein. Also, supported lipid bilayer model has been used widely to characterize diffusion law of lipids within the bilayer and/or protein/biomolecule binding and diffusion on the membrane. These membrane models continue to elucidate important advances regarding the dynamic properties harmonizing lipid-protein interaction.

show abstract

Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation

Cited by 47 publications

References 58 publications

The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane

The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

Biomimetic Models to Investigate Membrane Biophysics Affecting Lipid–Protein Interaction

Contact Info

Product

Resources

About