| Téléchargement | - Voir la version finale : Milk sphingomyelin domains in biomimetic membranes and the role of cholesterol: morphology and nanomechanical properties investigated using AFM and force spectroscopy (PDF, 697 Kio)
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| DOI | Trouver le DOI : https://doi.org/10.1021/la501640y |
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| Auteur | Rechercher : Guyomarc'h, Fanny; Rechercher : Zou, Shan1; Rechercher : Chen, Maohui1; Rechercher : Milhiet, Pierre-Emmanuel; Rechercher : Godefroy, Cédric; Rechercher : Vié, Véronique; Rechercher : Lopez, Christelle |
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| Affiliation | - Conseil national de recherches du Canada. Science des mesures et étalons
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| Format | Texte, Article |
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| Sujet | Atomic force microscopy; Biomimetics; Lipid bilayers; Mechanical properties; Morphology; Oils and fats; Phospholipids; Biomimetic membrane; Biophysical properties; Dioleoylphosphatidylcholine; Functional properties; Morphology and mechanical properties; Nanomechanical property; Structural and mechanical properties; Supported lipid bilayers; Cholesterol |
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| Résumé | Milk sphingomyelin (MSM) and cholesterol segregate into domains in the outer bilayer membrane surrounding milk fat globules. To elucidate the morphology and mechanical properties of theses domains, supported lipid bilayers with controlled molar proportions of MSM, dioleoylphosphatidylcholine (DOPC) and cholesterol were produced in buffer mimicking conditions of the milk aqueous phase. Atomic force microscopy imaging showed that (i) for T < 35 °C MSM segregated in gel phase domains protruding above the fluid phase, (ii) the addition of 20 mol % cholesterol resulted in smaller and more elongated l o phase domains than in equimolar MSM/DOPC membranes, (iii) the MSM/cholesterol-enriched lo phase domains were less salient than the MSM gel phase domains. Force spectroscopy measurements furthermore showed that cholesterol reduced the resistance of MSM/DOPC membrane to perforation. The results are discussed with respect to the effect of cholesterol on the biophysical properties of lipid membranes. 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. © 2014 American Chemical Society. |
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| Date de publication | 2014-05-16 |
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| Maison d’édition | American Chemical Society (ACS) |
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| Dans | |
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| Langue | anglais |
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| Publications évaluées par des pairs | Oui |
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| Numéro NPARC | 21272155 |
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| Exporter la notice | Exporter en format RIS |
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| Signaler une correction | Signaler une correction (s'ouvre dans un nouvel onglet) |
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| Identificateur de l’enregistrement | aad5e34d-77a3-469d-a3d9-fd7a9502613f |
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| Enregistrement créé | 2014-07-23 |
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| Enregistrement modifié | 2020-05-29 |
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