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Related Concept Videos

Anatomy of Chloroplasts01:07

Anatomy of Chloroplasts

Green algae and plants, including green stems and unripe fruit, harbor chloroplasts—the vital organelles where photosynthesis takes place. In plants, the highest density of chloroplasts is found in the mesophyll cells of leaves.
The Anatomy of Chloroplasts01:08

The Anatomy of Chloroplasts

Green algae and plants, including green stems and unripe fruit, harbor specialized organelles called chloroplasts to carry out photosynthesis. They coordinate both stages of photosynthesis — the light-dependent reactions and the light-independent reactions. The light-dependent reactions use sunlight to release oxygen and produce chemical energy in the form of ATP and NADPH, and the light-independent reactions capture CO2 and use ATP and NADPH to produce sugar.
Structure of Chloroplasts
A...
Protein Transport to the Thylakoids01:22

Protein Transport to the Thylakoids

Thylakoids are membrane-bound sac-like structures within the chloroplast that serve as sites for photosynthesis. Thylakoid lumen contains many electron transport proteins and is enclosed by a thylakoid membrane rich in the light-harvesting complex. Proteins targeted to the thylakoids are transported as precursors and are sorted by the general TOC/TIC import pathway. Once the precursor reaches the stroma, stromal processing peptidases remove their transit signal and expose thylakoid signal...
Photosystems01:32

Photosystems

Photosystems are multiprotein complexes that form the functional units of photosynthesis in plants, algae, and cyanobacteria. They are found embedded in the membrane of tiny sac-like structures called thylakoids placed inside the chloroplast.
Functioning of Photosystems
Photosystems contain many pigment molecules, such as chlorophylls and carotenoids, arranged in a particular organization across two domains — the antenna complex and the reaction center. The main aim of the pigment molecules...
Photosystem II01:22

Photosystem II

The multi-protein complex photosystem II (PS II) harvests photons and transfers their energy through its bound pigments to its reaction center, and ultimately to photosystem I (PSI) through the electron transport chain. The pigments responsible for caputirng the light energy in photosystems include chlorophyll a, chlorophyll b, and carotenoids.
The pigment molecules are arranged across  two photosystem domains — the antenna complex and the reaction center. The main aim of the pigment molecules...
Biosynthesis of Lipids01:29

Biosynthesis of Lipids

Microbial membranes exhibit remarkable diversity in lipid composition, reflecting evolutionary adaptations to various environmental conditions. The three domains of life—Bacteria, Archaea, and Eukarya—synthesize membrane lipids through distinct biosynthetic pathways, leading to fundamental structural differences that impact membrane stability, function, and adaptability.Fatty Acid-Based Lipids in Bacteria and EukaryaBacteria and eukaryotes share a common fatty acid biosynthesis pathway, which...

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Studying the Supramolecular Organization of Photosynthetic Membranes within Freeze-fractured Leaf Tissues by Cryo-scanning Electron Microscopy
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Chloroplast thylakoid membrane-stabilised emulsions.

Marilyn Rayner1, Helena Ljusberg, Sinan C Emek

  • 1Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, Lund, Sweden. marilyn.rayner@food.lth.se

Journal of the Science of Food and Agriculture
|October 21, 2010
PubMed
Summary

Spinach thylakoid membranes effectively stabilize oil-in-water emulsions, acting as a functional ingredient. This research explores their interfacial properties for potential use in foods promoting satiety.

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Area of Science:

  • Food science
  • Biochemistry
  • Colloid and surface science

Background:

  • Thylakoid-stabilized emulsions show potential for promoting satiety.
  • In vitro studies indicated inhibition of pancreatic lipase-colipase activity.
  • Investigation into interfacial properties of thylakoids as emulsifiers was prompted.

Purpose of the Study:

  • To investigate the interfacial properties of thylakoid membranes as emulsifiers.
  • To characterize oil-in-water emulsions stabilized by thylakoids.
  • To assess the potential of thylakoids as functional food ingredients.

Main Methods:

  • Thylakoid membranes isolated from spinach were used to create oil-in-water emulsions.
  • Emulsions were characterized by droplet size, interfacial tension, creaming, and surface load.
  • Electron microscopy was employed to visualize thylakoid adsorption.
  • Effects of pH and thylakoid concentration were evaluated.

Main Results:

  • Thylakoid concentration influenced droplet size, reaching a plateau at 2 mg protein mL(-1) oil.
  • Emulsions exhibited stability against coalescence but were prone to creaming.
  • Surface pressure and surface load were quantified.
  • Electron microscopy revealed thylakoids adsorbed as vesicles on emulsion droplets.

Conclusions:

  • Thylakoid membranes are effective stabilizers for oil-in-water emulsions.
  • The stabilization mechanism involves surface-active proteins and lipids from adsorbed thylakoid vesicles.
  • This study is the first to demonstrate the emulsifying properties of isolated biological membranes as functional ingredients.