Journal ArticleDOI
The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers
TLDR
It is demonstrated that both temperature and surface pressure affected the miscibility between the milk-SM and cholesterol.About:
This article is published in Food Chemistry.The article was published on 2017-06-01. It has received 23 citations till now. The article focuses on the topics: Miscibility & Surface pressure.read more
Citations
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Journal ArticleDOI
Milk fat globules and associated membranes: Colloidal properties and processing effects.
TL;DR: The effects of processing and the colloidal interactions that exist with other milk constituents need to be better understood in order to exploit milk fat and MFGM, their functionality as colloids as well as those of their components.
Journal ArticleDOI
Unraveling the complexity of milk fat globules to tailor bioinspired emulsions providing health benefits: the key role played by the biological membrane.
Milk sphingomyelin domains in biomimetic membranes and the role of cholesterol
Fanny Guyomarc'H,Shan Zou,Maohui Chen,Pierre-Emmanuel Milhiet,Cédric Godefroy,Véronique Vié,Christelle Lopez +6 more
TL;DR: The combination of AFM imaging and force mapping provides unprecedented insight into the structural and mechanical properties of milk lipid membranes, and opens perspectives for investigation of the functional properties of MSM domains during milk fat processing or digestion.
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Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n-3 PUFA.
TL;DR: It is demonstrated that the unsaturated fatty acid content of milk PLs recovered in the buttermilks and the butter serums, mainly the amount of C18:3n-3 and C22:6 n-3 (DHA) that are of nutritional interest, can be increased by dietary strategies.
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Yak milk fat globules from the Qinghai-Tibetan Plateau: Membrane lipid composition and morphological properties
TL;DR: Investigation of the lipid composition and morphological properties of milk fat globule membranes of yak milk demonstrated that the yak milk had a higher cholesterol and sphingomyelin content compared to cow milk, and indicated that glycosylated molecules could be integrated into the lipid domains in yak MFGM.
References
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Functional rafts in cell membranes
Kai Simons,Elina Ikonen +1 more
TL;DR: A new aspect of cell membrane structure is presented, based on the dynamic clustering of sphingolipids and cholesterol to form rafts that move within the fluid bilayer that function as platforms for the attachment of proteins when membranes are moved around inside the cell and during signal transduction.
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Structure and phase transitions in Langmuir monolayers
TL;DR: In this article, the effects of chirality and the structures of simple lipids are described in detail, including structures revealed by x-ray-diffraction experiments, computer simulations, molecular models, and a phenomenological theory of phase transitions.
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A comparative study of the phase transitions of phospholipid bilayers and monolayers
TL;DR: A comparison of monolayer and bilayer systems on the basis of the absolute value of the molecular area of the phospholipid in the bilayer gel phase and the change in area at the bilayers and monolayers transition leads to the following conclusions.
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Cholesterol–phospholipid interactions, the liquid-ordered phase and lipid rafts in model and biological membranes
TL;DR: The results of recent studies are reviewed, which in the view call into question the existence of lipid rafts in membranes, at least in the form commonly depicted.