Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium

Deleu, Magali; Vaca-Medina, Guadalupe; Fabre, Jean-Charles; Roïz, Julie; Valentin, Romain; Mouloungui, Zéphirin

doi:10.1016/j.colsurfb.2010.05.036

Cited by 96 publications

(53 citation statements)

References 44 publications

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“…However, no coalescence occurred when PL was used at approximately the same concentration as occurring in native canola OBs (1.0%, w/w) and the oleosin extract to oil ratio was 1 : 10 (w/w). This result is consistent with the observations of Deleu and others () that no oil separation occurred and coalescence was negligible as long as the concentration of oleosin was greater than that of the PLs. Coalescence occurs when the concentration of PLs exceeds that of oleosin because there is insufficient coverage of the interface by oleosin and the repulsive electrostatic forces induced by the PLs are not enough to stabilize the emulsion (Deleu and others ).…”

Section: Resultssupporting

confidence: 93%

“…This result is consistent with the observations of Deleu and others () that no oil separation occurred and coalescence was negligible as long as the concentration of oleosin was greater than that of the PLs. Coalescence occurs when the concentration of PLs exceeds that of oleosin because there is insufficient coverage of the interface by oleosin and the repulsive electrostatic forces induced by the PLs are not enough to stabilize the emulsion (Deleu and others ). The thermal and structural stability of AOBs is a function of OB size, which in turn depends on the ratio of oil over OB protein (Peng and others ).…”

Section: Resultssupporting

confidence: 93%

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Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Chakra

Boiteau

et al. 2013

Journal of Food Science

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International dietary guidelines advocate replacement of saturated and trans fat in food with unsaturated oils. Also, there is growing interest in incorporating highly unsaturated omega-3 oils in to food products due to beneficial health effects. A major obstacle to incorporating highly unsaturated oils in to food products is the extreme susceptibility to oxidative deterioration. Oil bodies were prepared from tuna oil, oleosin, and phospholipid mimicking natural oil bodies within oilseed. Oleosin was extracted from canola (Brassica napus) meal by solubilization in aqueous sodium hydroxide (pH 12) and subsequent precipitation at its isoelectric point of pH 6.5. The tuna oil artificial oil bodies (AOBs) readily dispersed in water to produce oil-in-water (o/w) emulsions, which did not coalesce on storage and were amenable to pasteurization using standard conditions. Accelerated oxidation studies showed that these AOB emulsions were substantially more resistant to lipid oxidation than o/w emulsions prepared from tuna oil using Tween40, sodium caseinate, and commercial canola protein isolate, respectively. There is potential to use commercial canola meal, which is cheap and abundant, as a natural source of oleosin for the preparation of physically and oxidatively stable food emulsions containing highly unsaturated oils.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Chakra

Boiteau

et al. 2013

Journal of Food Science

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“…High oleosome stability warrants their application as a useful scaffold for protein immobilization and display. While the charges on phospholipids cause repulsion between oleosomes and hence reduce flocculation, oleosin works synergistically with phospholipids to reduce oleosome coalescence (Deleu et al, 2010). These engineered oleosomes were prepared in PBS buffer (pH 7.4) by sonication, after recovery from transformed Y. lipolytica cells, and monitored over a course of 12 days.…”

Section: Stability Analysis Of the Engineered Yarrowia Oleosomesmentioning

confidence: 99%

Tunable nano‐oleosomes derived from engineered Yarrowia lipolytica

Han

Madzak

2012

Biotech & Bioengineering

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Oleosomes are discrete organelles filled with neutral lipids surrounded by a protein-embedded phospholipid monolayer. Their simple yet robust structure, as well as their amenability to biological, chemical, and physical processing, can be exploited for various biotechnology applications. In this study, we report facile biosynthesis of functionalized oleosomes within oleaginous yeast Yarrowia lipolytica, through expression of oleosin fusion proteins. By fusing a cDNA clone of a sesame oleosin with either the coding sequence of a red fluorescent protein mCherry or a cellulosomal scaffolding protein cohesin from Clostridium cellulolyticum, these oleosin-fusion proteins were efficiently expressed and specifically targeted to and anchored on the surface of the oleosomes within the Y. lipolytica cells. The engineered oleosomes can be easily separated from the Y. lipolytica cell extract via floating centrifugation and both mCherry and cohesin domains are shown to be functional. Upon sonication, the engineered Yarrowia oleosomes exhibit a mean diameter of 200-300 nm and are found to be highly stable. The feasibility of co-displaying multiple proteins on the Yarrowia oleosomes was demonstrated by incubating cohesin-displaying oleosomes with different dockerin-fusion proteins. Based on this strategy, engineered oleosomes with both cell-targeting and reporting activities were created and shown to be functional. Taken together, the Yarrowia oleosome surface display system in which oleosin serves as an efficient membrane anchor motif shows great promise as a simple platform for creating tunable nanoparticles.

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“…Hence, membrane phospholipids are surfactants acting synergistically with membrane proteins to stabilize oléosomes (Deleu et al, 2010;Roux et al, 2004). The lipids also contained 0.28% sterols, concomitantly extracted by this aqueous and milder process than classical refining or trituration processes .…”

Section: Release Of the Oil Bodies By Grinding The Seeds In Water Aftmentioning

confidence: 99%

“…The preparation was then delipidated several times, with diethyl ether, and the phospholipids were extracted in a chloroform/methanol (2:1 by volume) mixture (Deleu et al, 2010). We thus obtained a protein concentrate with a purity of 80 ± 2% (based on a nitrogen to amino acid conversion factor of 6.25).…”

Section: Membrane Proteinsmentioning

confidence: 99%

Barriers to the release of flaxseed oil bodies and ways of overcoming them

Fabre

Lacroux

Cerny

et al. 2015

OCL

Self Cite

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-The outermost mucilaginous layer of the seed is a major, valuable component of flaxseed, but it induces a rapid thickening of the medium when the seeds are immersed in water, reducing the efficiency of oil body extraction. Ultrasound can be used to extract this mucilage rapidly before the seeds are ground in water. This makes it possible to extract the oil bodies as an emulsion, with the proteins present acting as dispersing and stabilizing agents. This emulsion is a thick fluid displaying shear-thinning and predominantly elastic behavior. This phase can be valorized directly due to its high concentration in polyunsaturated fatty acids, high content of valuable sterols, and high arginine content of its proteins.

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Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium

Cited by 96 publications

References 44 publications

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Tunable nano‐oleosomes derived from engineered Yarrowia lipolytica

Barriers to the release of flaxseed oil bodies and ways of overcoming them

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