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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/506

Title: β-lactoglobulin as a molecular carrier of linoleate: characterisation and effects on intestinal epithelial cells in vitro
Authors: Le Maux, Solene
Giblin, Linda
Croguennec, Thomas
Bouhallab, Said
Brodkorb, Andre
Keywords: β-lactoglobulin
Sodium Linoleate/Linoleic Acid
Issue Date: 27-Aug-2012
Publisher: American Chemical Society
Citation: Le Maux, S., Giblin, L., Croguennec, T., Bouhallab, S., & Brodkorb, A. (2012). β-lactoglobulin as a molecular carrier of linoleate: characterisation and effects on intestinal epithelial cells in vitro. Journal of Agricultural and Food Chemistry, 60(37), 9476–9483. doi: 10.1021/jf3028396
Series/Report no.: Journal of Agricultural and Food Chemistry;vol 60
Abstract: The dairy protein β-lactoglobulin (βlg) is known to bind hydrophobic ligands such as fatty acids. In the present work, we investigated the biological activity in vitro of linoleate once complexed to bovine βlg. Binding of linoleate (C18:2) to bovine βlg was achieved by heating at 60 °C for 30 min at pH 7.4, resulting in a linoleate/βlg molar binding stoichiometry of 1.1, 2.1, and 3.4. Two types of binding sites were determined by ITC titrations. Binding of linoleate induced the formation of covalent dimers and trimers of βlg. The LD50 on Caco-2 cells after 24 h was 58 μM linoleate. However, cell viability was unaffected when 200 μM linoleate was presented to the Caco-2 cells as part of the βlg complex. The Caco-2 cells did not increase mRNA transcript levels of long chain fatty acid transport genes, FATP4 and FABPpm, or increase levels of the cAMP signal, in response to the presence of 50 μM linoleate alone or as part of the βlg complex. Therefore, it is proposed that βlg can act as a molecular carrier and alter the bioaccessibility of linoleate/linoleic acid.
Description: peer-reviewed
S. Le Maux is currently supported by a Teagasc Walsh Fellowship and the Department of Agriculture, Fisheries and Food (FIRM project 08/RD/TMFRC/650). We also acknowledge funding from IRCSET-Ulysses Travel Grant.
URI: http://hdl.handle.net/11019/506
ISSN: 0021-8561
Appears in Collections:Food Biosciences
Food Chemistry & Technology

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