Relationship between lipid peroxidation and rigidity in L-α-phosphatidylcholine-DPPC vesicles

Soto-Arriaza, Marco; Sotomayor, Carlos P.; Lissi, E. A.

doi:10.1016/j.jcis.2008.04.034

Cited by 39 publications

(23 citation statements)

References 31 publications

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“…Oxidative stability was enhanced by lipids such as SA and CaS, which may increase the stability thereof against peroxidation. According to other studies , the incorporation of saturated fatty acids in the bilayer increases rigidity, causing a decrease in the mobility of alkyl chains of the bilayer and in the water flow. Considering that the reactions are favored by the presence of water in the bilayer, this reduced flow causes the decrease in velocity of oxidative reactions.…”

Section: Resultsmentioning

confidence: 82%

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Marsanasco

Calabró

Piotrkowski

et al. 2015

Euro J Lipid Sci & Tech

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The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)‐based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega‐3 and omega‐6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge, studied by light scattering and zeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization, and a protective effect over VC, which is thermolabile. The release of vitamins was studied by dialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability. Practical applications: Additives with a natural lipid SPC and vitamins E and C were developed to be incorporated in chocolate milk. They presented: (1) A significant stability of all analyzed parameters before and after pasteurization: – biophysical stability: size, structure, shape, molecular membrane packing and surface charge. – the oxidative stability: all had low peroxidation tendency. – thermal stability: all had a protective effect over thermolabile vitamin C after pasteurization. – temporal stability: all presented a high encapsulation of vitamins after 72 hours of dialysis. (2) Additives showed a Newtonian and pseudoplastic rheological behavior, both considered excellent for larger scale production. (3) Sensory evaluation of additives in commercial chocolate milk was performed by the overall acceptability with hedonic scale employing 40 potential consumers. SPC:SA formulation with vitamins was the most applicable. For all the above mentioned, the formulations, specially SPC:SA with vitamins E and C, are excellent candidates as additives to incorporated in chocolate milk. From liposomes to functional chocolate milk: Image: Liposomes: SPC, soy phosphatidylcholine; SA, stearic acid; CaS, calcium stearate. First graph: Vitamin C protection, pH > 5. Second graph: Sensory evaluation in chocolate milk, SPC:SA the best suited.

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Section: Resultsmentioning

confidence: 82%

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Marsanasco

Calabró

Piotrkowski

et al. 2015

Euro J Lipid Sci & Tech

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“…A number of mechanisms have been proposed to explain such findings and include for example the presence of oxygen derived free radicals within cigarette vapour that are capable of reducing the amount of unsaturated lipids (i.e. POPG) within the two‐dimensional ensemble via peroxidation of double carbon–carbon bonds within the acyl chains . The net result is the presentation of a rigid interface that is high in solid phase domains.…”

Section: Resultsmentioning

confidence: 99%

The impact of cigarette/e‐cigarette vapour on simulated pulmonary surfactant monolayers under physiologically relevant conditions

Davies

Birkett

Kotwa

et al. 2017

Surface & Interface Analysis

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The impact of cigarette/e-cigarette vapour on simulated pulmonary surfactant monolayers under physiologically relevant conditions http://researchonline.ljmu.ac.uk/5333/ Article LJMU has developed LJMU Research Online for users to access the research output of the University more effectively. Copyright © and Moral Rights for the papers on this site are retained by the individual authors and/or other copyright owners. Users may download and/or print one copy of any article(s) in LJMU Research Online to facilitate their private study or for non-commercial research. You may not engage in further distribution of the material or use it for any profit-making activities or any commercial gain. LJMU Research OnlineThe version presented here may differ from the published version or from the version of the record. Please see the repository URL above for details on accessing the published version and note that access may require a subscription. Deviation in pulmonary surfactant structure-function activity can impair airway patency and lead to respiratory 8 disorders. This novel study aims to evaluate the influence cigarette / e-cigarette vapour has on model 9 surfactant films located within a simulated pulmonary environment using a lung biosimulator. 10Chromatographic analysis confirmed that nicotine levels were consistent with the sampling regimen

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“…The presence of oxidized lipids in the membrane of GUVs could greatly impact their permeability (Wong-Ekkabut et al 2007) and their mechanical properties (Soto-Arriaza et al 2008), hampering the use of these vesicles as cell membrane models. The presence of oxidized lipids in the cell membrane has also been evaluated to permeabilize the cell membrane (Volinsky and Kinnunen 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Electroformation of Giant Unilamellar Vesicles (GUVs) with Unsaturated Phospholipids

2015

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Giant unilamellar vesicles (GUV) are widely used cell membrane models. GUVs have a cell-like diameter and contain the same phospholipids that constitute cell membranes. The most frequently used protocol to obtain these vesicles is termed electroformation, since key steps of this protocol consist in the application of an electric field to a phospholipid deposit. The potential oxidation of unsaturated phospholipids due to the application of an electric field has not yet been considered even though the presence of oxidized lipids in the membrane of GUVs could impact their permeability and their mechanical properties. Thanks to mass spectrometry analyses, we demonstrated that the electroformation technique can cause the oxidation of polyunsaturated phospholipids constituting the vesicles. Then, using flow cytometry, we showed that the amplitude and the duration of the electric field impact the number and the size of the vesicles. According to our results, the oxidation level of the phospholipids increases with their level of unsaturation as well as with the amplitude and the duration of the electric field. However, when the level of lipid oxidation exceeds 25 %, the diameter of the vesicles is decreased and when the level of lipid oxidation reaches 40 %, the vesicles burst or reorganize and their rate of production is reduced. In conclusion, the classical electroformation method should always be optimized, as a function of the phospholipid used, especially for producing giant liposomes of polyunsaturated phospholipids to be used as a cell membrane model.

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Relationship between lipid peroxidation and rigidity in L-α-phosphatidylcholine-DPPC vesicles

Cited by 39 publications

References 31 publications

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

The impact of cigarette/e‐cigarette vapour on simulated pulmonary surfactant monolayers under physiologically relevant conditions

Optimization of the Electroformation of Giant Unilamellar Vesicles (GUVs) with Unsaturated Phospholipids

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