Fecha: Viernes, 18 de febreo de 2011
Lugar: Aula A 13 (Facultad de Ciencias)
Horario: de 12:00 a 13:00 h.
Descripción: Seminario impartido por Julia Maldonado-Valderrama (Universidad de Granada)
Resumen: An emerging application of colloidal science is the design of healthier foods to control fat uptake in the diet. With the ongoing epidemic of obesity hitting the developed world, the problems associated with obesity make it a massive clinical and public health challenge. If we are to address these dietary issues effectively it is crucial to understand the molecular mechanisms of digestion and metabolism of lipids. In this work we have studied the effect of gastric conditions on the interfacial properties of emulsions made with different oils and stabilised by β-lactoglobulin. Our results show that the type of oil affects the degree of degradation of the protein in the stomach. We have used interfacial and emulsion characterisation tools to measure the
degradation of the protein as it passes through the stomach and AFM to directly visualise the breakdown of the interfacial layer. Furthermore, we have performed proteomic analysis of the peptides generated during the digestion process. This combination of techniques has provided us with a unique characterisation of the degradation process of the protein due to the action of pepsin under gastric conditions, as well as novel information about the interfacial properties of β-lactoglobulin adsorbed at different oil-water interfaces. The type of oil affects the surface
conformation of the protein and this in turn affects proteolysis. This finding has enormous implications in the design of emulsions with tailored properties providing convincing support for the possibility of using biotechnologically remodelled lipids with specific physicochemical properties for health benefits.
Organiza: Departamento de Física Aplicada
Más información: Julia Maldonado-Valderrama
e-mail: julia@ugr.es
Departamento de Física Aplicada