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|Title: ||Complexes between linoleate and native or aggregated β-lactoglobulin: Interaction parameters and in vitro cytotoxic effect.|
|Authors: ||Le Maux, Solene|
|Issue Date: ||Nov-2013|
|Citation: ||Le Maux, S., Bouhallab, S., Giblin, L., Brodkorb, A., & Croguennec, T. (2013). Complexes between linoleate and native or aggregated β-lactoglobulin: Interaction parameters and in vitro cytotoxic effect. Food Chemistry, 141(3), 2305-2313. doi: 10.1016/j.foodchem.2013.05.031|
|Series/Report no.: ||Food Chemistry;vol141|
|Abstract: ||Iron is essential for human health, but it sometimes causes an unpleasant taste, rusty colour and a decrease in the stability of food products. Previously, we found that ethanol-treated yeast (ETY) cells could remove iron from wine and juice, and reduce the fishy aftertaste induced by iron in wine–seafood pairings. However, the mechanism of iron sorption by ETY cells is undefined; thus, there is no indicator that can be used to estimate the iron sorption capacity of these cells. In this study, we showed that cell wall components are not mainly associated with iron sorption by investigating ETY cells with the cell wall removed. Moreover, plasma membrane permeability was correlated with the iron sorbing capacity of the cells. Microscopic analysis showed that iron accumulated within ETY cells. Proteinase-treated ETY cells had no iron sorbing capacity. On the basis of these results, we conclude that intracellular proteins are involved in iron sorption by ETY cells.|
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.
|Appears in Collections:||Food Biosciences|
Food Chemistry & Technology
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