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Zhao Z, Liang X, Li Q. Oleic acid-induced structural changes of buffalo apo-α-lactalbumin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Romano A, Lajterer C, Shpigelman A, Lesmes U. Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization. Food Chem 2021; 352:129306. [PMID: 33677213 DOI: 10.1016/j.foodchem.2021.129306] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022]
Abstract
Numerous human conditions can benefit from diets rich in proteins and bioactives, such as capsaicin (CAP), yet their effective delivery is a sensorial, scientific and technological challenge. This study hypothesized that CAP can form various complexes with native bovine alpha-lactalbumin (holo-ALA) and decalcified-ALA (apo-ALA). Calorimetric and spectroscopic techniques reveals ALA-CAP molecular complexation is spontaneous, exothermic and accompanied by various conformational changes. ITC shows the interaction stoichiometry (n) and binding constant (Kb) for holo-ALA to be 0.87 ± 0.03, 1.54 ± 0.23 × 105 M-1 and for apo-ALA to be 0.64 ± 0.09, 9.41 ± 2.16 × 104 M-1. Molecular docking further elucidates that hydrogen bonds govern CAP binding to holo-ALA while hydrophobic interactions dominate binding to apo-ALA in a structural cleft. Finally, this work shows these interactions along with controlled aggregation can be utilized to form CAP-loaded colloids with encapsulation efficiency of 47.1 ± 1.0%. Thus, this study shows great promise in the prospective use of ALA as an edible delivery vehicle for CAP.
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Affiliation(s)
- Alon Romano
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Carolina Lajterer
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Avi Shpigelman
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
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Dopierała K, Krajewska M, Prochaska K. Study on pH-Dependent interactions of linoleic acid with α-lactalbumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106217] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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4
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Liu J, Chen WM, Shao YH, Liu YP, Tu ZC. Improved antitumor activity and IgE/IgG-binding ability of α-Lactalbumin/β-lactoglobulin induced by ultrasonication prior to binding with oleic acid. J Food Biochem 2020; 44:e13502. [PMID: 33025647 DOI: 10.1111/jfbc.13502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/11/2020] [Accepted: 09/01/2020] [Indexed: 12/29/2022]
Abstract
Bovine α-lactalbumin (α-La)/β-lactoglobulin (β-Lg) was pretreated through ultrasonic treatment and subsequently binding with oleic acid (OA) by heat treatment. And, the antitumor activity, IgE/IgG-binding ability, and structural modifications were investigated. After α-La/β-Lg were treated by ultrasonic prior to binding with OA, the treated α-La/β-Lg showed high antitumor activity and IgE/IgG-binding ability, and significantly affected the structural modifications, which reflected by the reduction in α-helix content, the increase of molecular weight, intrinsic fluorescence intensity, and surface hydrophobicity. Molecular docking studies indicated that OA bound to α-La/β-Lg by hydrogen bonds and hydrophobic interaction. Therefore, ultrasonic prior to binding with OA could improve antitumor activity and IgE/IgG-binding ability of α-La/β-Lg as a result of structural modifications. And, ultrasonic prior to binding with fatty acid processing of milk products alone may increase the antitumor activity, this change may enhance the risk of an allergenic reaction in milk allergy patients to some extent. PRACTICAL APPLICATIONS: Fatty acids, natural ligands associated with the bovine milk proteins, and milk protein-fatty acid complex has a variety of functional applications in the food industry. This study revealed that antitumor activity, IgE/IgG-binding ability, and structural modifications of α-La/β-Lg induced by ultrasonic prior to binding with oleic acid. It will be beneficial to understand the mechanism of the functional changes of protein. Ultrasonic prior to binding with oleic acid will be more likely to develop a practical technology to improve the functional characteristics of milk protein and design the optimal nutritional performance of milk food.
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Affiliation(s)
- Jun Liu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Wen-Mei Chen
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Yan-Hong Shao
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Ying-Ping Liu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105574] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Dopierała K, Krajewska M, Prochaska K. Binding of α-lactalbumin to oleic acid monolayer and its relevance to formation of HAMLET-like complexes. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Exploring the effects of methylene blue on amyloid fibrillogenesis of lysozyme. Int J Biol Macromol 2018; 119:1059-1067. [DOI: 10.1016/j.ijbiomac.2018.08.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 08/07/2018] [Accepted: 08/08/2018] [Indexed: 12/28/2022]
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8
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Fu X, Wusigale, Cheng H, Fang Z, Liang L. Mechanism for improved protection of whey protein isolate against the photodecomposition of folic acid. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Nsonzi F, Gomaa AI, Sedman J, Ismail AA. Effect of temperature on the structure and cytotoxicity effect of α-lactalbumin-oleic acid complexes against the L1210 cell line. FOOD STRUCTURE-NETHERLANDS 2015. [DOI: 10.1016/j.foostr.2015.07.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Simion (Ciuciu) AM, Aprodu I, Dumitrașcu L, Bahrim GE, Alexe P, Stănciuc N. Probing thermal stability of the β-lactoglobulin–oleic acid complex by fluorescence spectroscopy and molecular modeling. J Mol Struct 2015. [DOI: 10.1016/j.molstruc.2015.04.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Sikdar S, Chakrabarti J, Ghosh M. A microscopic insight from conformational thermodynamics to functional ligand binding in proteins. MOLECULAR BIOSYSTEMS 2015; 10:3280-9. [PMID: 25310453 DOI: 10.1039/c4mb00434e] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
We show that the thermodynamics of metal ion-induced conformational changes aid to understand the functions of protein complexes. This is illustrated in the case of a metalloprotein, alpha-lactalbumin (aLA), a divalent metal ion binding protein. We use the histograms of dihedral angles of the protein, generated from all-atom molecular dynamics simulations, to calculate conformational thermodynamics. The thermodynamically destabilized and disordered residues in different conformational states of a protein are proposed to serve as binding sites for ligands. This is tested for β-1,4-galactosyltransferase (β4GalT) binding to the Ca(2+)-aLA complex, in which the binding residues are known. Among the binding residues, the C-terminal residues like aspartate (D) 116, glutamine (Q) 117, tryptophan (W) 118 and leucine (L) 119 are destabilized and disordered and can dock β4GalT onto Ca(2+)-aLA. No such thermodynamically favourable binding residues can be identified in the case of the Mg(2+)-aLA complex. We apply similar analysis to oleic acid binding and predict that the Ca(2+)-aLA complex can bind to oleic acid through the basic histidine (H) 32 of the A2 helix and the hydrophobic residues, namely, isoleucine (I) 59, W60 and I95, of the interfacial cleft. However, the number of destabilized and disordered residues in Mg(2+)-aLA are few, and hence, the oleic acid binding to Mg(2+)-bound aLA is less stable than that to the Ca(2+)-aLA complex. Our analysis can be generalized to understand the functionality of other ligand bound proteins.
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Affiliation(s)
- Samapan Sikdar
- Department of Chemical, Biological and Macromolecular Sciences, S. N. Bose National Centre for Basic Sciences, Sector III, Block JD, Salt Lake, Kolkata 700098, India.
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Simion Ciuciu AM, Aprodu I, Dumitrașcu L, Bahrim GE, Alexe P, Stănciuc N. Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques. Journal of Food Science and Technology 2015; 52:8095-103. [PMID: 26604382 DOI: 10.1007/s13197-015-1949-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2015] [Accepted: 07/07/2015] [Indexed: 01/03/2023]
Abstract
Linoleic acid (LA) is the precursor of bioactive oxidized linoleic acid metabolites and arachidonic acid, therefore is essential for human growth and plays an important role in good health in general. Because of the low water solubility and sensitivity to oxidation, new ways of LA delivery without compromising the sensory attributes of the enriched products are to be identified. The major whey protein, β-lactoglobulin (β-Lg), is a natural carrier for hydrophobic molecules. The thermal induced changes of the β-Lg-LA complex were investigated in the temperature range from 25 to 85 °C using fluorescence spectroscopy techniques in combination with molecular modeling study and the results were compared with those obtained for β-Lg. Experimental results indicated that, regardless of LA binding, the polypeptide chain rearrangements at temperatures higher than 75 °C lead to higher exposure of hydrophobic residues causing the increase of fluorescence intensity. Phase diagram indicated an all or none transition between two conformations. The LA surface involved in the interaction with β-Lg was about 497 Ǻ(2), indicating a good affinity between those two components even at high temperatures. Results obtained in this study provide important details about heat-induced changes in the conformation of β-Lg-LA complex. The thermal treatment at high temperature does not affect the LA binding and carrier functions of β-Lg.
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Affiliation(s)
- Ana-Maria Simion Ciuciu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Petru Alexe
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street 111, Building E, Room 304, 800201 Galati, Romania
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Chang CK, Chen WA, Sie CY, Lin SC, Lin LTW, Lin TH, Hsu CC, Wang SSS. Investigating the effects of plasma pretreatment on the formation of ordered aggregates of lysozyme. Colloids Surf B Biointerfaces 2015; 126:154-61. [DOI: 10.1016/j.colsurfb.2014.12.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Revised: 12/05/2014] [Accepted: 12/09/2014] [Indexed: 11/30/2022]
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Malomo SA, Aluko RE. A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.001] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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