Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy

DÍAZ, SONIA B.; ALE, NORMA M.; BEN ALTABEF, AIDA; TYMCZYSZYN, ELIZABETH; GOMEZ-ZAVAGLIA, ANDREA

RSC Adv.

THe Royal Society of Chemistry

Lugar: London; Año: 2017 vol. 7 p. 24298 - 24304

Lactulose and galacto-oligosaccharides (GOS) have been recognized as health promoting compounds dueto their recognized prebiotic capacity. In addition, because of their polyhydroxilated nature, they areeffective protectants during processes involving dehydration of lactic acid bacteria. The protectiveeffects of sugars have been associated with their capacity to replace water molecules from lipidmembranes and/or to form glassy matrices. Although this latter property has been previouslyinvestigated for GOS and lactulose, the capacity of these sugars to replace water molecules was not.Furthermore, it must be considered that GOS are usually mixtures of oligo-saccharides with differentdegrees of polymerization (DP) including or excluding different amounts of mono and disaccharides, andthe effect of their composition on the GOS-membrane interaction has not been addressed so far. Theaim of the present work was to study the interaction of lactulose and GOS of different compositionswith dipalmitoylphosphatidilcholine (DPPC) membranes both in the gel (Lb) and in the liquid crystallinephase (La) by using infrared spectroscopy.