Adapting cryogenic correlative light and electron microscopy (cryo-CLEM) for food oxidation studies

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-02-05 DOI:10.1016/j.foostr.2024.100365

Suyeon Yang , Machi Takeuchi , Rick R.M. Joosten , John P.M. van Duynhoven , Heiner Friedrich , Johannes Hohlbein

{"title":"Adapting cryogenic correlative light and electron microscopy (cryo-CLEM) for food oxidation studies","authors":"Suyeon Yang , Machi Takeuchi , Rick R.M. Joosten , John P.M. van Duynhoven , Heiner Friedrich , Johannes Hohlbein","doi":"10.1016/j.foostr.2024.100365","DOIUrl":null,"url":null,"abstract":"<div><p>Lipid oxidation is a major cause of product deterioration in protein stabilised oil-in-water food emulsions. The impact of protein emulsifiers on lipid oxidation and the stability depends on the specific type of protein emulsifiers used and the redox conditions in the emulsion. However, the exact impact of these protein emulsifiers at the oil-water interface on lipid oxidation and the mechanism of lipid-protein co-oxidation are currently unknown. Here, we developed a cryo-correlative light and electron microscopy (cryo-CLEM) platform for co-localising the oxidation of lipids and proteins. For this first implementation of cryo-CLEM for food oxidation studies we optimised specifically the part of cryo-fluorescence microscopy (cryo-FM) by adding parts that prevent fogging on the sample and enable homogeneous laser illumination. We showed that lipid oxidation in food emulsions can be observed at cryogenic temperature using fluorescence imaging of the fluorophore BODIPY 665/676 that we employed earlier as a lipid oxidation sensor at room temperature. Using cryo-transmission electron microscopy (cryo-TEM), we observed that more protein aggregates are found at the droplet interfaces in oxidized emulsions compared to fresh emulsions. Our cryo-CLEM platform paves the way for future cryo-correlative oxidation studies of food emulsions.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329124000017/pdfft?md5=d138a8ed471ff89d3bdceaf0ccd54cfb&pid=1-s2.0-S2213329124000017-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Structure-Netherlands","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213329124000017","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Lipid oxidation is a major cause of product deterioration in protein stabilised oil-in-water food emulsions. The impact of protein emulsifiers on lipid oxidation and the stability depends on the specific type of protein emulsifiers used and the redox conditions in the emulsion. However, the exact impact of these protein emulsifiers at the oil-water interface on lipid oxidation and the mechanism of lipid-protein co-oxidation are currently unknown. Here, we developed a cryo-correlative light and electron microscopy (cryo-CLEM) platform for co-localising the oxidation of lipids and proteins. For this first implementation of cryo-CLEM for food oxidation studies we optimised specifically the part of cryo-fluorescence microscopy (cryo-FM) by adding parts that prevent fogging on the sample and enable homogeneous laser illumination. We showed that lipid oxidation in food emulsions can be observed at cryogenic temperature using fluorescence imaging of the fluorophore BODIPY 665/676 that we employed earlier as a lipid oxidation sensor at room temperature. Using cryo-transmission electron microscopy (cryo-TEM), we observed that more protein aggregates are found at the droplet interfaces in oxidized emulsions compared to fresh emulsions. Our cryo-CLEM platform paves the way for future cryo-correlative oxidation studies of food emulsions.

查看原文本刊更多论文

将低温关联光电子显微镜（cryo-CLEM）用于食品氧化研究

脂质氧化是蛋白质稳定的水包油食品乳剂中产品变质的一个主要原因。蛋白质乳化剂对脂质氧化和稳定性的影响取决于所用蛋白质乳化剂的具体类型和乳液中的氧化还原条件。然而，这些蛋白质乳化剂在油水界面上对脂质氧化的确切影响以及脂质-蛋白质共同氧化的机理目前尚不清楚。在此，我们开发了一种低温相关光电子显微镜（cryo-CLEM）平台，用于共同定位脂质和蛋白质的氧化。为了首次将低温相关光电子显微镜用于食品氧化研究，我们特别优化了低温荧光显微镜（cryo-FM）部分，增加了防止样品起雾和实现均匀激光照明的部件。我们的研究表明，利用荧光团 BODIPY 665/676 的荧光成像技术，可以在低温条件下观察到食品乳液中的脂质氧化。利用低温透射电子显微镜（cryo-TEM），我们观察到，与新鲜乳液相比，氧化乳液的液滴界面有更多的蛋白质聚集。我们的低温透射电子显微镜平台为未来食品乳剂的低温相关氧化研究铺平了道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.