Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy

Autores
Díaz, Sonia Beatriz; Ale, Norma Mercedes; Ben Altabef, Aída; Tymczyszyn, Emma Elizabeth; Gomez Zavaglia, Andrea
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactulose and galacto-oligosaccharides (GOS) have been recognized as health promoting compounds due to their recognized prebiotic capacity. In addition, because of their polyhydroxilated nature, they are effective protectants during processes involving dehydration of lactic acid bacteria. The protective effects of sugars have been associated with their capacity to replace water molecules from lipid membranes and/or to form glassy matrices. Although this latter property has been previously investigated for GOS and lactulose, the capacity of these sugars to replace water molecules was not. Furthermore, it must be considered that GOS are usually mixtures of oligo-saccharides with differentdegrees of polymerization (DP) including or excluding different amounts of mono and disaccharides, and the effect of their composition on the GOS-membrane interaction has not been addressed so far. The aim of the present work was to study the interaction of lactulose and GOS of different compositions with dipalmitoylphosphatidilcholine (DPPC) membranes both in the gel (Lb) and in the liquid crystalline phase (La) by using infrared spectroscopy. Both GOS and lactulose interacted with the phosphate groups of the polar head region, but only lactulose (disaccharide) penetrated into the lipid bilayers anddecreased the membrane phase transition (Tm). In contrast, GOS containing no mono and disaccharides were excluded from the hydrophobic region, leading to an increase of the Tm. In turn, GOS containing mono and disaccharides showed a concentration-dependent effect. The results obtained shed light on the mechanisms involved in protection mediated by GOS and lactulose, thus providing support to improve the stabilization of lactic acid bacteria.
Fil: Díaz, Sonia Beatriz. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; Argentina
Fil: Ale, Norma Mercedes. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; Argentina
Fil: Ben Altabef, Aída. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; Argentina
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
GOS
LACTOLOSE
DPPC
MEMBRANE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/40842
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/40842
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopyDíaz, Sonia BeatrizAle, Norma MercedesBen Altabef, AídaTymczyszyn, Emma ElizabethGomez Zavaglia, AndreaGOSLACTOLOSEDPPCMEMBRANEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Lactulose and galacto-oligosaccharides (GOS) have been recognized as health promoting compounds due to their recognized prebiotic capacity. In addition, because of their polyhydroxilated nature, they are effective protectants during processes involving dehydration of lactic acid bacteria. The protective effects of sugars have been associated with their capacity to replace water molecules from lipid membranes and/or to form glassy matrices. Although this latter property has been previously investigated for GOS and lactulose, the capacity of these sugars to replace water molecules was not. Furthermore, it must be considered that GOS are usually mixtures of oligo-saccharides with differentdegrees of polymerization (DP) including or excluding different amounts of mono and disaccharides, and the effect of their composition on the GOS-membrane interaction has not been addressed so far. The aim of the present work was to study the interaction of lactulose and GOS of different compositions with dipalmitoylphosphatidilcholine (DPPC) membranes both in the gel (Lb) and in the liquid crystalline phase (La) by using infrared spectroscopy. Both GOS and lactulose interacted with the phosphate groups of the polar head region, but only lactulose (disaccharide) penetrated into the lipid bilayers anddecreased the membrane phase transition (Tm). In contrast, GOS containing no mono and disaccharides were excluded from the hydrophobic region, leading to an increase of the Tm. In turn, GOS containing mono and disaccharides showed a concentration-dependent effect. The results obtained shed light on the mechanisms involved in protection mediated by GOS and lactulose, thus providing support to improve the stabilization of lactic acid bacteria.Fil: Díaz, Sonia Beatriz. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; ArgentinaFil: Ale, Norma Mercedes. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; ArgentinaFil: Ben Altabef, Aída. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; ArgentinaFil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaRoyal Chemical Society2017-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/40842Díaz, Sonia Beatriz; Ale, Norma Mercedes; Ben Altabef, Aída; Tymczyszyn, Emma Elizabeth; Gomez Zavaglia, Andrea; Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy; Royal Chemical Society; RSC; 7; 39; 5-2017; 24298-243042046-2069CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1039/C7RA01964Einfo:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2017/RA/C7RA01964Einfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:45:54Zoai:ri.conicet.gov.ar:11336/40842instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:45:55.049CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
title Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
spellingShingle Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
Díaz, Sonia Beatriz
GOS
LACTOLOSE
DPPC
MEMBRANE
title_short Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
title_full Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
title_fullStr Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
title_full_unstemmed Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
title_sort Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy
dc.creator.none.fl_str_mv Díaz, Sonia Beatriz
Ale, Norma Mercedes
Ben Altabef, Aída
Tymczyszyn, Emma Elizabeth
Gomez Zavaglia, Andrea
author Díaz, Sonia Beatriz
author_facet Díaz, Sonia Beatriz
Ale, Norma Mercedes
Ben Altabef, Aída
Tymczyszyn, Emma Elizabeth
Gomez Zavaglia, Andrea
author_role author
author2 Ale, Norma Mercedes
Ben Altabef, Aída
Tymczyszyn, Emma Elizabeth
Gomez Zavaglia, Andrea
author2_role author
author
author
author
dc.subject.none.fl_str_mv GOS
LACTOLOSE
DPPC
MEMBRANE
topic GOS
LACTOLOSE
DPPC
MEMBRANE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Lactulose and galacto-oligosaccharides (GOS) have been recognized as health promoting compounds due to their recognized prebiotic capacity. In addition, because of their polyhydroxilated nature, they are effective protectants during processes involving dehydration of lactic acid bacteria. The protective effects of sugars have been associated with their capacity to replace water molecules from lipid membranes and/or to form glassy matrices. Although this latter property has been previously investigated for GOS and lactulose, the capacity of these sugars to replace water molecules was not. Furthermore, it must be considered that GOS are usually mixtures of oligo-saccharides with differentdegrees of polymerization (DP) including or excluding different amounts of mono and disaccharides, and the effect of their composition on the GOS-membrane interaction has not been addressed so far. The aim of the present work was to study the interaction of lactulose and GOS of different compositions with dipalmitoylphosphatidilcholine (DPPC) membranes both in the gel (Lb) and in the liquid crystalline phase (La) by using infrared spectroscopy. Both GOS and lactulose interacted with the phosphate groups of the polar head region, but only lactulose (disaccharide) penetrated into the lipid bilayers anddecreased the membrane phase transition (Tm). In contrast, GOS containing no mono and disaccharides were excluded from the hydrophobic region, leading to an increase of the Tm. In turn, GOS containing mono and disaccharides showed a concentration-dependent effect. The results obtained shed light on the mechanisms involved in protection mediated by GOS and lactulose, thus providing support to improve the stabilization of lactic acid bacteria.
Fil: Díaz, Sonia Beatriz. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; Argentina
Fil: Ale, Norma Mercedes. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; Argentina
Fil: Ben Altabef, Aída. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Física; Argentina
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Lactulose and galacto-oligosaccharides (GOS) have been recognized as health promoting compounds due to their recognized prebiotic capacity. In addition, because of their polyhydroxilated nature, they are effective protectants during processes involving dehydration of lactic acid bacteria. The protective effects of sugars have been associated with their capacity to replace water molecules from lipid membranes and/or to form glassy matrices. Although this latter property has been previously investigated for GOS and lactulose, the capacity of these sugars to replace water molecules was not. Furthermore, it must be considered that GOS are usually mixtures of oligo-saccharides with differentdegrees of polymerization (DP) including or excluding different amounts of mono and disaccharides, and the effect of their composition on the GOS-membrane interaction has not been addressed so far. The aim of the present work was to study the interaction of lactulose and GOS of different compositions with dipalmitoylphosphatidilcholine (DPPC) membranes both in the gel (Lb) and in the liquid crystalline phase (La) by using infrared spectroscopy. Both GOS and lactulose interacted with the phosphate groups of the polar head region, but only lactulose (disaccharide) penetrated into the lipid bilayers anddecreased the membrane phase transition (Tm). In contrast, GOS containing no mono and disaccharides were excluded from the hydrophobic region, leading to an increase of the Tm. In turn, GOS containing mono and disaccharides showed a concentration-dependent effect. The results obtained shed light on the mechanisms involved in protection mediated by GOS and lactulose, thus providing support to improve the stabilization of lactic acid bacteria.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/40842
Díaz, Sonia Beatriz; Ale, Norma Mercedes; Ben Altabef, Aída; Tymczyszyn, Emma Elizabeth; Gomez Zavaglia, Andrea; Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy; Royal Chemical Society; RSC; 7; 39; 5-2017; 24298-24304
2046-2069
CONICET Digital
CONICET
url http://hdl.handle.net/11336/40842
identifier_str_mv Díaz, Sonia Beatriz; Ale, Norma Mercedes; Ben Altabef, Aída; Tymczyszyn, Emma Elizabeth; Gomez Zavaglia, Andrea; Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy; Royal Chemical Society; RSC; 7; 39; 5-2017; 24298-24304
2046-2069
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1039/C7RA01964E
info:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2017/RA/C7RA01964E
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Chemical Society
publisher.none.fl_str_mv Royal Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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