Yoda Tsuyoshi, Yamada Yudai, Chounan Yukiyasu
Aomori Prefectural Industrial Technology Research Center, Hirosaki Industrial Research Institute, 1-1-8 Ougi-Machi, Hirosaki City, Aomori 036-8104, Japan; The United Graduate School of Agricultural Sciences, Iwate University, 3-18-8, Ueda, Morioka 020-8550, Japan.
Department of Natural Science, Faculty of Education, Hirosaki University, 1 Bunkyoucho, Hirosaki City, Aomori 036-8560, Japan.
Biophys Chem. 2021 Dec;279:106698. doi: 10.1016/j.bpc.2021.106698. Epub 2021 Oct 7.
Membrane composition and components are intrinsic properties of a cell membrane. Any changes in lipid vesicle composition or any stimuli, such as heat, that affect molecular packing induce dynamic shape change. Dynamic shape changes allow the determination of structural organization changes upon a change in the membrane internal or external environment. In this study, we report how thermal stress can affect isovaleraldehyde (IVA) flavor compound-containing membranes. We revealed that (1) IVA-containing lipid vesicles are large and their increasing size results in increasing IVA/vesicle concentration; (2) IVA-containing lipid vesicles are less thermo-responsive and are affected by increasing IVA concentration; finally, we discussed (3) the molecular mechanisms behind membrane packing. We proposed that the characteristic of IVA-containing membranes could be used in evaluating drink quality. Our results would potentially contribute to the development of membrane technology and the progress in further understanding physiological processes, such as flavor sensation.
膜的组成和成分是细胞膜的固有特性。脂质囊泡组成的任何变化或任何影响分子堆积的刺激因素，如热量，都会引起动态形状变化。动态形状变化使得能够确定膜内部或外部环境发生变化时结构组织的变化。在本研究中，我们报告了热应激如何影响含有异戊醛（IVA）风味化合物的膜。我们发现：（1）含有IVA的脂质囊泡较大，其尺寸增加导致IVA/囊泡浓度增加；（2）含有IVA的脂质囊泡对热的反应较小，且受IVA浓度增加的影响；最后，我们讨论了（3）膜堆积背后的分子机制。我们提出，含有IVA的膜的特性可用于评估饮料质量。我们的结果可能会有助于膜技术的发展以及在进一步理解诸如味觉等生理过程方面取得进展。
