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Saadi S, Makhlouf C, Nacer NE, Halima B, Faiza A, Kahina H, Wahiba F, Afaf K, Rabah K, Saoudi Z. Whey proteins as multifunctional food materials: Recent advancements in hydrolysis, separation, and peptidomimetic approaches. Compr Rev Food Sci Food Saf 2024; 23:e13288. [PMID: 38284584 DOI: 10.1111/1541-4337.13288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/23/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Whey protein derived bioactives, including α-lactalbumin, ß-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose-peptones, have exhibited wide ranges of functional, biological and therapeutic properties varying from anticancer, antihypertensive, and antimicrobial effects. In addition, their functional properties involve gelling, emulsifying, and foaming abilities. For these reasons, this review article is framed to understand the relationship existed in between those compound levels and structures with their main functional, biological, and therapeutic properties exhibited either in vitro or in vivo. The impacts of hydrolysis mechanism and separation techniques in enhancing those properties are likewise discussed. Furthermore, special emphasize is given to multifunctional effects of whey derived bioactives and their future trends in ameliorating further food, pharmaceutical, and nutraceutical products. The underlying mechanism effects of those properties are still remained unclear in terms of activity levels, efficacy, and targeted effectiveness. For these reasons, some important models linking to functional properties, thermal properties and cell circumstances are established. Moreover, the coexistence of radical trapping groups, chelating groups, sulfhydryl groups, inhibitory groups, and peptide bonds seemed to be the key elements in triggering those functions and properties. Practical Application: Whey proteins are the byproducts of cheese processing and usually the exploitation of these food waste products has increasingly getting acceptance in many countries, especially European countries. Whey proteins share comparable nutritive values to milk products, particularly on their richness on important proteins that can serve immune protection, structural, and energetic roles. The nutritive profile of whey proteins shows diverse type of bioactive molecules like α-lactalbumin, ß-lactoglobulin, lactoferrin, transferrin, immunoglobulin, and proteose peptones with wide biological importance to the living system, such as in maintaining immunological, neuronal, and signaling roles. The diversification of proteins of whey products prompted scientists to exploit the real mechanisms behind of their biological and therapeutic effects, especially in declining the risk of cancer, tumor, and further complications like diabetes type 2 and hypertension risk effects. For these reasons, profiling these types of proteins using different proteomic and peptidomic approaches helps in determining their biological and therapeutic targets along with their release into gastrointestinal tract conditions and their bioavailabilities into portal circulation, tissue, and organs. The wide applicability of those protein fractions and their derivative bioactive products showed significant impacts in the field of emulsion and double emulsion stabilization by playing roles as emulsifying, surfactant, stabilizing, and foaming agents. Their amphoteric properties helped them to act as excellent encapsulating agents, particularly as vehicle for delivering important vitamins and bioactive compounds. The presence of ferric elements increased their transportation to several metal-ions in the same time increased their scavenging effects to metal-transition and peroxidation of lipids. Their richness with almost essential and nonessential amino acids makes them as selective microbial starters, in addition their richness in sulfhydryl amino acids allowed them to act a cross-linker in conjugating further biomolecules. For instance, conjugating gold-nanoparticles and fluorescent materials in targeting diseases like cancer and tumors in vivo is considered the cutting-edges strategies for these versatile molecules due to their active diffusion across-cell membrane and the presence of specific transporters to these therapeutic molecules.
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Affiliation(s)
- Sami Saadi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Chaalal Makhlouf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
- Laboratory of Applied Biochemistry, Faculty of Nature and Life Science, University of Bejaia, Bejaia, Algeria
| | - Nor Elhouda Nacer
- Department of Biology of Organisms, Faculty of Natural and Life Sciences, University of Batna 2, Batna, Algeria
| | - Boughellout Halima
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Adoui Faiza
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Hafid Kahina
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Equipe MaQuaV, Laboratoire Bioqual INATAA, Université des Frères Mentouri-Constantine 1, Constantine, Algeria
| | - Falek Wahiba
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kheroufi Afaf
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
| | - Kezih Rabah
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratory of Biotechnology and Food Quality, Institute of Nutrition, Food and Agro-Food Technologies, University of Constantine 1, Constantine, Algeria
| | - Zineddine Saoudi
- Institut de la Nutrition, de l'Alimentation et des Technologies Agroalimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine, Algeria
- Laboratoire de Génie Agro-alimentaire, équipe Génie des Procédés Alimentaires, Biodiversité et Agro environnement, INATAA, Université Frères Mentouri Constantine 1 (UFC1), Constantine, Algeria
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Barroca-Ferreira J, Cruz-Vicente P, Santos MFA, Rocha SM, Santos-Silva T, Maia CJ, Passarinha LA. Enhanced Stability of Detergent-Free Human Native STEAP1 Protein from Neoplastic Prostate Cancer Cells upon an Innovative Isolation Procedure. Int J Mol Sci 2021; 22:10012. [PMID: 34576175 PMCID: PMC8472055 DOI: 10.3390/ijms221810012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND The STEAP1 is a cell-surface antigen over-expressed in prostate cancer, which contributes to tumor progression and aggressiveness. However, the molecular mechanisms underlying STEAP1 and its structural determinants remain elusive. METHODS The fraction capacity of Butyl- and Octyl-Sepharose matrices on LNCaP lysates was evaluated by manipulating the ionic strength of binding and elution phases, followed by a Co-Immunoprecipitation (Co-IP) polishing. Several potential stabilizing additives were assessed, and the melting temperature (Tm) values ranked the best/worst compounds. The secondary structure of STEAP1 was identified by circular dichroism. RESULTS The STEAP1 was not fully captured with 1.375 M (Butyl), in contrast with interfering heterologous proteins, which were strongly retained and mostly eluted with water. This single step demonstrated higher selectivity of Butyl-Sepharose for host impurities removal from injected crude samples. Co-IP allowed recovering a purified fraction of STEAP1 and contributed to unveil potential physiologically interacting counterparts with the target. A Tm of ~55 °C was determined, confirming STEAP1 stability in the purification buffer. A predominant α-helical structure was identified, ensuring the protein's structural stability. CONCLUSIONS A method for successfully isolating human STEAP1 from LNCaP cells was provided, avoiding the use of detergents to achieve stability, even outside a membrane-mimicking environment.
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Affiliation(s)
- Jorge Barroca-Ferreira
- CICS-UBI–Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (J.B.-F.); (P.C.-V.); (S.M.R.); (C.J.M.)
- Associate Laboratory i4HB-Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal; (M.F.A.S.); (T.S.-S.)
- UCIBIO–Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
| | - Pedro Cruz-Vicente
- CICS-UBI–Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (J.B.-F.); (P.C.-V.); (S.M.R.); (C.J.M.)
- Associate Laboratory i4HB-Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal; (M.F.A.S.); (T.S.-S.)
- UCIBIO–Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
| | - Marino F. A. Santos
- Associate Laboratory i4HB-Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal; (M.F.A.S.); (T.S.-S.)
- UCIBIO–Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
| | - Sandra M. Rocha
- CICS-UBI–Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (J.B.-F.); (P.C.-V.); (S.M.R.); (C.J.M.)
| | - Teresa Santos-Silva
- Associate Laboratory i4HB-Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal; (M.F.A.S.); (T.S.-S.)
- UCIBIO–Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
| | - Cláudio J. Maia
- CICS-UBI–Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (J.B.-F.); (P.C.-V.); (S.M.R.); (C.J.M.)
| | - Luís A. Passarinha
- CICS-UBI–Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (J.B.-F.); (P.C.-V.); (S.M.R.); (C.J.M.)
- Associate Laboratory i4HB-Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal; (M.F.A.S.); (T.S.-S.)
- UCIBIO–Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
- Laboratório de Fármaco-Toxicologia-UBIMedical, University of Beira Interior, 6201-284 Covilhã, Portugal
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Pedersen LRL, Nielsen SB, Hansted JG, Petersen TE, Otzen DE, Sørensen ES. PP3 forms stable tetrameric structures through hydrophobic interactions via the C-terminal amphipathic helix and undergoes reversible thermal dissociation and denaturation. FEBS J 2011; 279:336-47. [PMID: 22099394 DOI: 10.1111/j.1742-4658.2011.08428.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The milk protein proteose peptone component 3 (PP3), also called lactophorin, is a small phosphoglycoprotein that is expressed exclusively in lactating mammary tissue. The C-terminal part of the protein contains an amphipathic helix, which, upon proteolytic liberation, shows antibacterial activity. Previous studies indicate that PP3 forms multimeric structures and inhibits lipolysis in milk. PP3 is the principal component of the proteose peptone fraction of milk. This fraction is obtained by heating and acidifying skimmed milk, and in the dairy industry milk products are also typically exposed to treatments such as pasteurization, which potentially could result in irreversible denaturation and inactivation of bioactive components. We show here, by the use of CD, that PP3 undergoes reversible thermal denaturation and that the α-helical structure of PP3 remains stable even at gastric pH levels. This suggests that the secondary structure survives treatment during the purification and possibly some of the industrial processing of milk. Finally, asymmetric flow field-flow fractionation and multi-angle light scattering reveal that PP3 forms a rather stable tetrameric complex, which dissociates and unfolds in guanidinium chloride. The cooperative unfolding of PP3 was completely removed by the surfactant n-dodecyl-β-d-maltoside and by oleic acid. We interpret this to mean that the PP3 monomers associate through hydrophobic interactions via the hydrophobic surface of the amphipathic helix. These observations suggest that PP3 tetramers act as reservoirs of PP3 molecules, which in the monomeric state may stabilize the milk fat globule.
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Affiliation(s)
- Lise R L Pedersen
- Protein Chemistry Laboratory, Department of Molecular Biology and Genetics, Aarhus University, Aarhus, Denmark
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