title: The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature.
abstract: The biological membrane surrounding fat globules in milk (the MFGM) is poorly understood, despite its importance in digestion and in determining the properties of fat globules. In this study, in situ structural investigations of buffalo MFGM were performed as a function of temperature (4-60°C), using confocal microscopy. We demonstrate that temperature and rate of temperature change affected the lipid domains formed in the MFGM with the lateral segregation (i) of high Tm lipids and cholesterol in a Lo phase for both T<Tm and T>Tm and (ii) of high Tm lipids in a gel phase for T<Tm. Rapid cooling favours nucleation, while slow cooling favours growth, leading to the formation of small and large lipid domains, respectively. Changes in the interfacial properties of the MFGM, as a function of temperature, could modulate the functions of fat globules during processing and digestion.
authors.affiliation: Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Vic 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Vic 3010, Australia; The ARC Dairy Innovation Hub, The University of Melbourne, Parkville, Vic 3010, Australia.
authors.forename: Hanh T H
authors.initials: HTH
authors.lastname: Nguyen
authors.affiliation: INRA, UMR 1253, Science and Technology of Milk and Egg, F-35000 Rennes, France; Agrocampus Ouest, UMR 1253, Science and Technology of Milk and Egg, F-35000 Rennes, France.
authors.forename: Marie-Noëlle
authors.initials: MN
authors.lastname: Madec
authors.affiliation: Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Vic 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Vic 3010, Australia; The ARC Dairy Innovation Hub, The University of Melbourne, Parkville, Vic 3010, Australia.
authors.forename: Lydia
authors.initials: L
authors.lastname: Ong
authors.affiliation: Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Vic 3010, Australia; The ARC Dairy Innovation Hub, The University of Melbourne, Parkville, Vic 3010, Australia.
authors.forename: Sandra E
authors.initials: SE
authors.lastname: Kentish
authors.affiliation: Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Vic 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Vic 3010, Australia; The ARC Dairy Innovation Hub, The University of Melbourne, Parkville, Vic 3010, Australia.
authors.forename: Sally L
authors.initials: SL
authors.lastname: Gras
authors.affiliation: INRA, UMR 1253, Science and Technology of Milk and Egg, F-35000 Rennes, France; Agrocampus Ouest, UMR 1253, Science and Technology of Milk and Egg, F-35000 Rennes, France. Electronic address: Christelle.Lopez@rennes.inra.fr.
authors.forename: Christelle
authors.initials: C
authors.lastname: Lopez
mesh_terms: D000818:Animals; D002020:Buffaloes; D002784:Cholesterol / Q000032:analysis; D005511:Food Handling; D006017:Glycolipids / Q000737:chemistry*; D006023:Glycoproteins / Q000737:chemistry*; D066292:Lipid Droplets; D008892:Milk / Q000737:chemistry*; D044367:Phase Transition; D013696:Temperature
chemical_list: D006017:Glycolipids; D006023:Glycoproteins; C110367:milk fat globule; D002784:Cholesterol
keywords: Confocal laser scanning microscopy; Lipid domain; Lipid phase separation; Microstructure variations; Milk fat globule membrane; Sphingomyelin