Neutrons and Food 2016

Session

Lipids

2 Jun 2016, 11:00

Palaestra Nedre (Lund, Sweden)

Conveners

Lipids

• Alan Mackie (Institute of Food Research)

13. New Insights on the Interaction of Flavonoids with Biomimetic Membranes

Prof. Michael Rappolt (School of Food Science and Nutrition, University of Leeds)

02/06/2016, 11:00

After an introduction into global scattering analysis methods for bilayer membrane systems and after some remarks on how one can exploit even poor diffraction data, recent studies on the interaction of flavonoids with different model membranes systems are presented. Flavonoids are of great importance concerning the health benefits of foods and food additives due to their potential...

9. Lipid sponge phases and nanoparticle dispersions able to entrap large biomolecules

Ms Maria Valldeperas (Lund University)

02/06/2016, 11:40

Nonlamellar lipid liquid crystalline phases have many potential applications, such as for drug delivery, protein encapsulation or crystallization.1-4 Lipid liquid crystalline sponge phase (L3) has not been very much considered in these applications, but have advantages in terms of its capacity of forming large aqueous pores able to encapsulate large bioactive molecules. This is more...

20. The Lipid Binding Interactions of Indolines and Thionins : Cationic Cysteine Rich Antimicrobial Proteins from Cereal Seeds

Dr Luke Clifton (ISIS Spallation Neutron and Muon Source)

02/06/2016, 12:05

Talk

Indolines and thionins are cationic, amphiphillic, antimicrobial proteins found in a series of cereal species. The antimicrobial activity of both protein families is thought to be related to their ability to disrupt pathogen membrane function via direct interactions with the lipid component of the membrane. We have been examining the lipid binding activity of a series of indoline and thionin...