The aim of this work was the preparation and the calorimetric study of model cell membranes in order to simulate as best as possible the Langerhans β-cells’ membranes. Specifically, it was focused on the influence of the composition and the size of such model membranes on their stability. The consequent addition of three food Free Fatty Acids (FFAs), which aims to mimic the effect of high blood FFAs concentration typical of obese subjects and/or ones affected by Type 2 Diabetes Mellitus (T2DM) on the cell phospholipid bilayers, allowed to highlight and quantify their thermodynamic effects on such systems in relation to the nature of the acids.
Il presente lavoro ha avuto come obiettivo la realizzazione e lo studio calorimetrico di membrane cellulari modello allo scopo di simulare al meglio le membrane delle cellule β di Langerhans. In particolare ci si è focalizzati sull’influenza della composizione e delle dimensioni di tali membrane sulla loro stabilità. La successiva aggiunta di tre acidi grassi liberi (FFAs) alimentari, la quale mira a riprodurre l’effetto dell’elevata concentrazione ematica di FFAs tipica dei soggetti obesi e/o affetti da Diabete Mellito di Tipo 2 (T2DM) sul doppio strato fosfolipidico cellulare, ha permesso di evidenziarne e quantificarne gli effetti termodinamici su tali sistemi in relazione alla natura dell’acido.
Thermodynamic Assessment of the Interaction of Food Fatty Acids with Pancreatic Model Membranes: Links Between Obesity and T2DM / F. Saitta, D. Fessas - In: Developments in the Italian PhD Research on Food Science, Technology and Biotechnology : proceedings / [a cura di] A. Piga. - [s.l] : Università degli Studi di Sassari, 2018. - ISBN 9788890767869. - pp. 183-184 (( Intervento presentato al 23. convegno Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology tenutosi a Oristano nel 2018.
Thermodynamic Assessment of the Interaction of Food Fatty Acids with Pancreatic Model Membranes: Links Between Obesity and T2DM
F. Saitta;D. Fessas
2018
Abstract
The aim of this work was the preparation and the calorimetric study of model cell membranes in order to simulate as best as possible the Langerhans β-cells’ membranes. Specifically, it was focused on the influence of the composition and the size of such model membranes on their stability. The consequent addition of three food Free Fatty Acids (FFAs), which aims to mimic the effect of high blood FFAs concentration typical of obese subjects and/or ones affected by Type 2 Diabetes Mellitus (T2DM) on the cell phospholipid bilayers, allowed to highlight and quantify their thermodynamic effects on such systems in relation to the nature of the acids.File | Dimensione | Formato | |
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