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Arakawa T, Tomioka Y, Akuta T, Shiraki K. The contrasting roles of co-solvents in protein formulations and food products. Biophys Chem 2024; 312:107282. [PMID: 38944944 DOI: 10.1016/j.bpc.2024.107282] [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: 03/19/2024] [Revised: 05/29/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024]
Abstract
Protein aggregation is a major hurdle in developing biopharmaceuticals, in particular protein formulation area, but plays a pivotal role in food products. Co-solvents are used to suppress protein aggregation in pharmaceutical proteins. On the contrary, aggregation is encouraged in the process of food product making. Thus, it is expected that co-solvents play a contrasting role in biopharmaceutical formulation and food products. Here, we show several examples that utilize co-solvents, e.g., salting-out salts, sugars, polyols and divalent cations in promoting protein-protein interactions. The mechanisms of co-solvent effects on protein aggregation and solubility have been studied on aqueous protein solution and applied to develop pharmaceutical formulation based on the acquired scientific knowledge. On the contrary, co-solvents have been used in food industries based on empirical basis. Here, we will review the mechanisms of co-solvent effects on protein-protein interactions that can be applied to both pharmaceutical and food industries and hope to convey knowledge acquired through research on co-solvent interactions in aqueous protein solution and formulation to those involved in food science and provide those involved in protein solution research with the observations on aggregation behavior of food proteins.
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Affiliation(s)
- Tsutomu Arakawa
- Alliance Protein Laboratories, 13380 Pantera Road, San Diego, CA 92130, USA.
| | - Yui Tomioka
- Research and Development Division, Kyokuto Pharmaceutical Industrial Co., Ltd, 3333-26, Aza-Asayama, Kamitezuna Tahahagi, Ibaraki 318-0004, Japan
| | - Teruo Akuta
- Research and Development Division, Kyokuto Pharmaceutical Industrial Co., Ltd, 3333-26, Aza-Asayama, Kamitezuna Tahahagi, Ibaraki 318-0004, Japan
| | - Kentaro Shiraki
- Faculty of Pure and Applied Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8573, Japan
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2
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Kobayashi R, Nabika H. Liquid-liquid phase separation induced by crowding condition affects amyloid-β aggregation mechanism. SOFT MATTER 2024; 20:5331-5342. [PMID: 38847095 DOI: 10.1039/d4sm00470a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/11/2024]
Abstract
Liquid-liquid phase separation (LLPS) is common in the aggregation of proteins associated with neurodegenerative diseases. Many efforts have been made to reproduce crowded conditions with artificial polymeric materials to understand the effect of LLPS in physiological conditions with significantly highly concentrated proteins, such as intrinsically disordered proteins. Although the possibility that LLPS is involved in intracellular amyloid-β (Aβ) aggregation, a protein related to the pathogenesis of Alzheimer's disease, has been investigated, the relationship between LLPS and the aggregation of Aβ is poorly characterized. Thus, in this study, we mimicked the intracellular crowding environment using polyethylene glycol and dextran, used commonly as model polymers, to examine the relationship of Aβ with LLPS and aggregation dynamics in vitro. We confirmed that Aβ undergoes LLPS under specific polymer coexistence conditions. Moreover, the addition of different electrolytes modulated LLPS and fibril formation. These results suggest that hydrophobic and electrostatic interactions are the driving forces for the LLPS of Aβ. Similar to the role of the liposome interface, the interface of droplets induced by LLPS functioned as the site for heterogeneous nucleation. These findings offer valuable insights into the complex mechanisms of Aβ aggregation in vivo and may be useful in establishing therapeutic methods for Alzheimer's disease.
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Affiliation(s)
- Ryuki Kobayashi
- Department of Science, Graduate School of Science and Engineering, Yamagata University, 1-4-12, Kojirakawa, Yamagata 990-8560, Japan
| | - Hideki Nabika
- Faculty of Science, Yamagata University, 1-4-12 Kojirakawa, Yamagata 990-8560, Japan.
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3
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Pan F, Wu X, Gong L, Xu H, Yuan Y, Lu J, Zhang T, Liu J, Shang X. Dextran sulfate acting as a chaperone-like component on inhibition of amorphous aggregation and enhancing thermal stability of ovotransferrin. Food Chem 2024; 445:138720. [PMID: 38359570 DOI: 10.1016/j.foodchem.2024.138720] [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: 09/26/2023] [Revised: 01/25/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
The tendency of ovotransferrin (OVT) to unfold and aggregate under 60 °C severely restricted sterilization temperature during egg processing. Searching for efficient strategies to improve OVT thermal stability is essential for improving egg product quality and processing suitability. Here, we investigated the effect of sulfate polysaccharide (dextran sulfate, DS) on heat-induced aggregation of OVT. We found that DS can effectively suppress amorphous aggregation of OVT at pH 7.0 after heating. Strikingly, the addition of 5 µM DS fully suppressed insoluble aggregates formation of 0.5 mg/mL OVT. Structure analysis confirmed that DS preserves nearly the entire secondary and tertiary structure of OVT during heating. The steric hindrance effect arising from strong electrostatic interactions between OVT and DS, coupled with reduced OVT hydrophobicity, is the underlying mechanism in suppressing protein-protein interactions, thus enhancing thermal stability. These findings suggest DS could act as protein stabilizers and chaperones, enhancing the thermostability of heat-sensitive proteins.
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Affiliation(s)
- Fengguang Pan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xinling Wu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Lingling Gong
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Haojie Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Yixin Yuan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jinming Lu
- College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
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4
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Furuki T, Nobeyama T, Suetaka S, Matsui R, Fukuoka T, Arai M, Shiraki K. Reentrant condensation of a multicomponent cola/milk system induced by polyphosphate. Food Chem X 2024; 21:101165. [PMID: 38328695 PMCID: PMC10847600 DOI: 10.1016/j.fochx.2024.101165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 01/18/2024] [Accepted: 01/26/2024] [Indexed: 02/09/2024] Open
Abstract
Reentrant condensation (RC) is a protein behavior in which the protein solution shifts between the one- and two-phase state more than twice by increasing a single parameter. Although RC would be a candidate mechanism for the physicochemical design of food additives, no realistic model has been established under diverse contaminants like food materials. Here, we found that a mixture of cola and milk yielded RC. At pH 3.2-3.6, cola induced milk condensation at 30-40%, while lower or higher concentrations of cola did not. Furthermore, we reduced this cola/milk system to two pure components, casein in milk and polyphosphate (polyP) in cola, and investigated the characteristics of casein concentration and zeta potential. This was the first experimental demonstration of RC occurrence in a multicomponent system. The well-characterized cola/milk system would explore both the universal nature of proteins and the industrial application of RC.
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Affiliation(s)
- Tomohiro Furuki
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan
- Department of Integrated Sciences, College of Arts and Sciences, The University of Tokyo, 3-8-1 Komaba, Meguro, Tokyo 153-8902, Japan
- Ishikawa Prefectural Nanao High School, E-1-1 Nishi-fujihashi, Nanao, Ishikawa 926-0817, Japan
| | - Tomohiro Nobeyama
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan
| | - Shunji Suetaka
- Department of Integrated Sciences, College of Arts and Sciences, The University of Tokyo, 3-8-1 Komaba, Meguro, Tokyo 153-8902, Japan
- Department of Life Sciences, Graduate School of Arts and Sciences, The University of Tokyo, 3-8-1 Komaba, Meguro, Tokyo 153-8902, Japan
| | - Ryokei Matsui
- Ishikawa Prefectural Nanao High School, E-1-1 Nishi-fujihashi, Nanao, Ishikawa 926-0817, Japan
| | - Tatsuhiko Fukuoka
- Ishikawa Prefectural Nanao High School, E-1-1 Nishi-fujihashi, Nanao, Ishikawa 926-0817, Japan
| | - Munehito Arai
- Department of Integrated Sciences, College of Arts and Sciences, The University of Tokyo, 3-8-1 Komaba, Meguro, Tokyo 153-8902, Japan
- Department of Life Sciences, Graduate School of Arts and Sciences, The University of Tokyo, 3-8-1 Komaba, Meguro, Tokyo 153-8902, Japan
- Department of Physics, Graduate School of Science, The University of Tokyo, 3-8-1 Komaba, Meguro, Tokyo 153-8902, Japan
| | - Kentaro Shiraki
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan
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Tan J, Deng C, Yao Y, Wu N, Xu M, Chen S, Yin Z, Zhao Y, Tu Y. Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation. Food Chem 2024; 435:137346. [PMID: 37783128 DOI: 10.1016/j.foodchem.2023.137346] [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: 10/24/2022] [Revised: 07/22/2023] [Accepted: 08/28/2023] [Indexed: 10/04/2023]
Abstract
The effects of different copper salts (CuSO4, CuCl2, Cu(CH3COO)2) on the physicochemical characteristics, microstructure and protein conformation of alkali-induced egg white (EW) gels were investigated. With increasing concentration, three copper salts promoted the aggregation of EW proteins while decreasing the β-sheet content. The three-dimensional gel network was promoted to form, and the water-holding capacity (WHC), texture and solubility of gels were improved by three copper salts at low concentrations. While at high concentrations, the gel deteriorated. The main forces maintaining the alkali-induced EW gels added with copper salts were mainly ionic and disulfide bonds. And the protein component was not affected by ion concentration. Due to the difference in charge density, the three anions had different effects on the stability of proteins, and finally showed different gel characteristics (gel strength, WHC, solubility): CuSO4 > CuCl2 > Cu(CH3COO)2. Therefore, copper salts (especially CuSO4) can be used to improve EW protein aggregation.
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Affiliation(s)
- Ji'en Tan
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Chunyang Deng
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
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6
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Joeres E, Drusch S, Töpfl S, Juadjur A, Psathaki OE, Heinz V, Terjung N. Formation of amyloid fibrils from ovalbumin under Ohmic heating. Heliyon 2023; 9:e22061. [PMID: 38027889 PMCID: PMC10658388 DOI: 10.1016/j.heliyon.2023.e22061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 12/01/2023] Open
Abstract
Ohmic heating (OH) is an alternative sustainable heating technology that has demonstrated its potential to modify protein structures and aggregates. Furthermore, certain protein aggregates, namely amyloid fibrils (AF), are associated with an enhanced protein functionality, such as gelation. This study evaluates how Ohmic heating (OH) influences the formation of AF structures from ovalbumin source under two electric field strength levels, 8.5 to 10.5 and 24.0-31.0 V/cm, respectively. Hence, AF aggregate formation was assessed over holding times ranging from 30 to 1200 sunder various environmental conditions (3.45 and 67.95 mM NaCl, 80, 85 and 90 °C, pH = 7). AF were formed under all conditions. SDS-PAGE revealed that OH had a higher tendency to preserve native ovalbumin molecules. Furthermore, Congo Red and Thioflavin T stainings indicated that OH reduces the amount of AF structures. This finding was supported by FTIR measurements, which showed OH samples to contain lower amounts of beta-sheets. Field flow fractioning revealed smaller-sized aggregates or aggregate clusters occurred after OH treatment. In contrast, prolonged holding time or higher treatment temperatures increased ThT fluorescence, beta-sheet structures and aggregate as well as cluster sizes. Ionic strength was found to dominate the effects of electric field strength under different environmental conditions.
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Affiliation(s)
- Eike Joeres
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
- Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany
| | - Stephan Drusch
- Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany
| | - Stefan Töpfl
- University of Applied Science Osnabrück, Department of Agricultural Science and Landscape Architecture, Oldenburger Landstr. 62, 49090, Osnabrück, Germany
| | - Andreas Juadjur
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
| | | | - Volker Heinz
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
| | - Nino Terjung
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
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7
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Begam N, Timmermann S, Ragulskaya A, Girelli A, Senft MD, Retzbach S, Anthuparambil ND, Akhundzadeh MS, Kowalski M, Reiser M, Westermeier F, Sprung M, Zhang F, Gutt C, Schreiber F. Effects of temperature and ionic strength on the microscopic structure and dynamics of egg white gels. J Chem Phys 2023; 158:074903. [PMID: 36813727 DOI: 10.1063/5.0130758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
We investigate the thermal gelation of egg white proteins at different temperatures with varying salt concentrations using x-ray photon correlation spectroscopy in the geometry of ultra-small angle x-ray scattering. Temperature-dependent structural investigation suggests a faster network formation with increasing temperature, and the gel adopts a more compact network, which is inconsistent with the conventional understanding of thermal aggregation. The resulting gel network shows a fractal dimension δ, ranging from 1.5 to 2.2. The values of δ display a non-monotonic behavior with increasing amount of salt. The corresponding dynamics in the q range of 0.002-0.1 nm-1 is observable after major change of the gel structure. The extracted relaxation time exhibits a two-step power law growth in dynamics as a function of waiting time. In the first regime, the dynamics is associated with structural growth, whereas the second regime is associated with the aging of the gel, which is directly linked with its compactness, as quantified by the fractal dimension. The gel dynamics is characterized by a compressed exponential relaxation with a ballistic-type of motion. The addition of salt gradually makes the early stage dynamics faster. Both gelation kinetics and microscopic dynamics show that the activation energy barrier in the system systematically decreases with increasing salt concentration.
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Affiliation(s)
- Nafisa Begam
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | | | | | - Anita Girelli
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Maximilian D Senft
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Sebastian Retzbach
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | | | | | - Marvin Kowalski
- Department Physik, Universität Siegen, 57072 Siegen, Germany
| | - Mario Reiser
- Department of Physics, AlbaNova University Center, Stockholm University, S-106 91 Stockholm, Sweden
| | - Fabian Westermeier
- Deutsches Elektronen-Synchrotron DESY, Notkestr. 85, 22607 Hamburg, Germany
| | - Michael Sprung
- Deutsches Elektronen-Synchrotron DESY, Notkestr. 85, 22607 Hamburg, Germany
| | - Fajun Zhang
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
| | - Christian Gutt
- Department Physik, Universität Siegen, 57072 Siegen, Germany
| | - Frank Schreiber
- Institut für Angewandte Physik, Universität Tübingen, 72076 Tübingen, Germany
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8
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Aggregation of Irisin and its Prevention by Trehalose: A Biophysical Approach. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.135078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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9
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Yi S, Wu Q, Tong S, Wang W, Li X, Mi H, Xu Y, Li J. Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein. J Food Sci 2022; 87:3900-3912. [PMID: 35894520 DOI: 10.1111/1750-3841.16255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/12/2022] [Accepted: 06/27/2022] [Indexed: 01/17/2023]
Abstract
In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated, preheated (40°C/30 min), two-step heated (40°C/30 min, 90°C/20 min), and one-step heated (90°C/20 min) treatments to study the thermal aggregation of the two proteins. Their aggregation behavior was characterized by turbidity, active sulfhydryl, degree of protein cross-linking, protein characteristic spectra, and microscopic morphology. The results indicated that for the mixed protein system composed of EWP and MP, the mixed protein aggregation volume was larger and regular at an EWP/MP of 30/70, when the degree of cross-linking was best. When the ratio of EWP/MP was 50/50, the aggregate-protein interaction was dominant, and the excess EWP acted as a barrier to cross-linking and wrapped around the surface of the aggregates to form larger aggregates. Comparing the two-step heated and one-step heated conditions, the former is superior. PRACTICAL APPLICATION: The combination of egg white protein and myofibrillar protein can provide a theoretical reference for the protein content in surimi products, and moderate addition has an enhancing effect on surimi protein cross-linking and promotes gel formation. Excessive addition will form aggregates outside the egg white protein wrapping phenomenon, and the quality of surimi gel products will be affected.
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Affiliation(s)
- Shumin Yi
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Qi Wu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Shengnan Tong
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Wei Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Xuepeng Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Hongbo Mi
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yongxia Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China
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10
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Photopolymerization with EDTA and Riboflavin for Proteins Analysis in Polyacrylamide Gel Electrophoresis. Protein J 2022; 41:438-443. [PMID: 35895218 DOI: 10.1007/s10930-022-10068-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/12/2022] [Indexed: 10/16/2022]
Abstract
A new method for photosensitized polymerization of polyacrylamide gels was proposed. Photopolymerization of acrylamide/N,N'-methylenebisacrylamide (AM/Bis) was assisted with combination of catalyst ethylenediaminetetraacetic acid disodium salt dihydrate (EDTA) and photoinitiator riboflavin (RF). The prepared cross-linked AM/Bis + EDTA/RF gels were tested in electrophoretic SDS-PAGE system at high concentration of AM (20 wt%). The efficiency of these systems for electrophoretic separation of histones of human blood lymphocytes was demonstrated. In principle, such gels with small pores in the separation zone can offer advantages for resolution of proteins. The advantages of proposed method also include simple technique and possibility of gel preparation in a timely manner (for 10-15 min). However, in microporous gel systems some limitations in electroblotting technique could occur, which is particularly crucial for hydrophobic proteins.
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11
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Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107519] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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12
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Wu Q, Wang W, Li X, Yi S, Mi H, Xu Y, Li J. Gel Properties of Blue Round Scad (Decapterus Maruadsi) Mince as Influenced by the Addition of Egg White Powder. J Texture Stud 2022; 53:563-576. [PMID: 35580190 DOI: 10.1111/jtxs.12696] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/28/2022]
Abstract
The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%) to the mince, and mince gels were prepared to study the changes in their fracture constant, water distribution, microstructure and protein conformation of mince gels. In addition, the stress-strain curve of the EWP-mince gel was measured to obtain its compressive modulus (E). The formation of the mince gel was promoted by EWP, and the whiteness, fracture constant, water-holding capacity, and immobilized water were all enhanced. At 0.8% addition of EWP, the fracture constant increased from 176.715±2.463 N/m to 348.631±3.144 N/m (p<0.05), which was a nearly twofold improvement. Additionally, the water-holding capacity increased from 75.21% to 79.99%, and the percentage of immobilized water increased from 94.03% to 94.91%. The EWP-mince gel network structure was the most uniform and dense, and there were increases in hydrogen bonds, disulfide bonds, β-sheets, and β-turns in mince gels, as well as the storage modulus (G') and enthalpy (ΔH). In contrast to the control group, the relative content of α-helixes decreased from 53.34% to 37.09% and transformed into other secondary structures, and the bulk water and cooking loss also decreased to 2.41% and 8.51%, respectively. Consequently, EWP effectively improved the quality of mince products, and the effect was most apparent when 0.8% was added.
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Affiliation(s)
- Qi Wu
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Wei Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
| | - JianRong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
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13
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Chaaban H, Vallooran JJ, van de Weert M, Foderà V. Ion-Mediated Morphological Diversity in Protein Amyloid Systems. J Phys Chem Lett 2022; 13:3586-3593. [PMID: 35426676 DOI: 10.1021/acs.jpclett.2c00182] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Salt ions are considered among the major determinants ruling protein folding, stability, and self-assembly in the context of amyloid-related diseases, protein drug development, and functional biomaterials. Here, we report that Hofmeister ions not only determine the rate constants of the aggregation reaction for human insulin and hen egg white lysozyme but also control the generation of a plethora of amyloid-like morphologies ranging from the nanoscale to the microscale. We anticipate that the latter is a result of a balance between colloidal and conformational stability combined with an ion-specific effect and highlight the importance of salt ions in controlling the biological functions of protein aggregates.
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Affiliation(s)
- Hussein Chaaban
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
- Center for Biopharmaceuticals and Biobarriers in Drug Delivery, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
- Nano-Science Center, University of Copenhagen, Universitetsparken 5, 2100 Copenhagen, Denmark
| | - Jijo J Vallooran
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
- Center for Biopharmaceuticals and Biobarriers in Drug Delivery, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
| | - Marco van de Weert
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
- Center for Biopharmaceuticals and Biobarriers in Drug Delivery, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
- Nano-Science Center, University of Copenhagen, Universitetsparken 5, 2100 Copenhagen, Denmark
| | - Vito Foderà
- Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
- Center for Biopharmaceuticals and Biobarriers in Drug Delivery, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
- Nano-Science Center, University of Copenhagen, Universitetsparken 5, 2100 Copenhagen, Denmark
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14
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Nagano H, Mannen T, Kikuchi Y, Shiraki K. Solution design to extend the pH range of the pH-responsive precipitation of a CspB fusion protein. Protein Expr Purif 2022; 195-196:106091. [PMID: 35338005 DOI: 10.1016/j.pep.2022.106091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 03/08/2022] [Accepted: 03/18/2022] [Indexed: 10/18/2022]
Abstract
Cell surface protein B (CspB) from Corynebacterium glutamicum has been developed as a reversible pH-responsive tag for protein purification. CspB fusion proteins precipitate at acidic pH, after that they completely dissolve at neutral pH. This property has been used in a non-chromatographic protein purification method named pH-responsive Precipitation-Redissolution of CspB tag Purification (pPRCP). However, it is difficult to apply pPRCP to proteins that are unstable under acidic conditions. In an effort to shift the precipitation pH to a milder range, we investigated the solution conditions of CspB-fused Teriparatide (CspB50TEV-Teriparatide) during the process of pH-responsive precipitation using pPRCP. The purified CspB50TEV-Teriparatide in buffer without additives precipitated at pH 5.3. By contrast, CspB50TEV-Teriparatide in buffer with 0.5 M Na2SO4 precipitated at pH 6.6 because of the kosmotropic effect. Interestingly, the pH at which precipitation occurred was independent of the protein concentration. The precipitated CspB50TEV-Teriparatide was fully redissolved at above pH 8.0 in the presence or absence of salt. The discovery that proteins can be precipitated at a mild pH will allow pPRCP to be applied to acid-sensitive proteins.
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Affiliation(s)
- Hayato Nagano
- Research Institute for Bioscience Product & Fine Chemicals, Ajinomoto Co, Inc., 1-1, Suzuki-cho, Kawasaki, 2108681, Japan; Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8573, Japan.
| | - Teruhisa Mannen
- Research Institute for Bioscience Product & Fine Chemicals, Ajinomoto Co, Inc., 1-1, Suzuki-cho, Kawasaki, 2108681, Japan
| | - Yoshimi Kikuchi
- Research Institute for Bioscience Product & Fine Chemicals, Ajinomoto Co, Inc., 1-1, Suzuki-cho, Kawasaki, 2108681, Japan
| | - Kentaro Shiraki
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8573, Japan.
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15
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Lv X, Huang X, Ma B, Chen Y, Batool Z, Fu X, Jin Y. Modification methods and applications of egg protein gel properties: A review. Compr Rev Food Sci Food Saf 2022; 21:2233-2252. [PMID: 35293118 DOI: 10.1111/1541-4337.12907] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/24/2021] [Accepted: 12/22/2021] [Indexed: 01/11/2023]
Abstract
Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and aggregate to form a dense three-dimensional gel network structure, with a process influenced by protein concentration, pH, ion type, and strength. In addition, the gelation properties of EP can be altered to varying degrees by applying different treatment conditions to EP. Currently, modification methods for proteins include physical modification (heat-induced denaturation, freeze-thaw modification, high-pressure modification, and ultrasonic modification), chemical modification (glycosylation modification, phosphorylation modification, acylation modification, ethanol modification, polyphenol modification), and biological modification (enzyme modification). Pidan, salted eggs, egg tofu, and other egg products have unique sensory properties, due to the gel properties of EP. In accessions, EP has also been used as a new ingredient in food packaging and biopharmaceuticals due to its gel properties. This review will further promote EP gel research and provide guidance for its full application in many fields.
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Affiliation(s)
- Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Xi Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Bin Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Yue Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Zahra Batool
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
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16
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Nakauchi Y, Nishinami S, Murakami Y, Ogura T, Kano H, Shiraki K. Opalescence Arising from Network Assembly in Antibody Solution. Mol Pharm 2022; 19:1160-1167. [PMID: 35274955 DOI: 10.1021/acs.molpharmaceut.1c00929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Opalescence of therapeutic antibody solutions is one of the concerns in drug formulation. However, the mechanistic insights into the opalescence of antibody solutions remain unclear. Here, we investigated the assembly states of antibody molecules as a function of antibody concentration. The solutions of bovine gamma globulin and human immunoglobulin G at around 100 mg/mL showed the formation of submicron-scale network assemblies. The network assembly resulted in the appearance of opalescence with a transparent blue color without the precipitates of antibodies. Furthermore, the addition of trehalose and arginine, previously known to act as protein stabilizers and protein aggregation suppressors, was able to suppress the opalescence arising from the network assembly. These results will provide an important information for evaluating and improving protein formulations.
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Affiliation(s)
- Yoshitaka Nakauchi
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8573, Ibaraki, Japan
| | - Suguru Nishinami
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8573, Ibaraki, Japan
| | - Yusuke Murakami
- Ph.D. Program in Humanics, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8577, Ibaraki, Japan.,International Institute for Integrative Sleep Medicine (WPI-IIIS), University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8575, Ibaraki, Japan
| | - Toshihiko Ogura
- Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Higashi, Tsukuba 305-8566, Ibaraki, Japan
| | - Hideaki Kano
- Department of Chemistry, Kyusyu University, 744, Motooka, Nishi-ku, Fukuoka-shi 819-0395, Fukuoka, Japan
| | - Kentaro Shiraki
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8573, Ibaraki, Japan
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17
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Batool Z, Hu G, Xinyue H, Wu Y, Fu X, Cai Z, Huang X, Ma M. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101347] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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18
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19
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Glass-like protein condensate for the long-term storage of proteins. Int J Biol Macromol 2021; 182:162-167. [PMID: 33836199 DOI: 10.1016/j.ijbiomac.2021.04.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 03/31/2021] [Accepted: 04/03/2021] [Indexed: 11/21/2022]
Abstract
Long-term storage of proteins at ambient temperature is required for applications in pharmaceutics and biotechnology. Lyophilization is a versatile approach for stabilizing proteins at ambient temperature, although its freezing and drying processes negatively affect the protein structure. In this study, we show a glass-like protein condensate (GLPC) as a new method for protein stabilization at ambient temperature. Various protein types, including immunoglobulin G, gamma globulin, albumin, and chymotrypsin, formed a glassy state during ultracentrifugation and natural drying, while proteins that tend to crystalize, such as hen egg-white lysozyme, did not. The GLPCs were characterized by a transparent solid state, similar to a dry glass ball. Importantly, the GLPCs were dissolved easily in saline solution at a physiological concentration, thereby retaining their native structures and functions. The GLPCs preserved their native structures even after 1 year of incubation at ambient temperature. These results provide a framework for the development of protein preservation methods at ambient temperature other than lyophilization.
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20
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Ram L, Mittal C, Harsolia RS, Yadav JK. Trehalose Inhibits the Heat-Induced Formation of the Amyloid-Like Structure of Soluble Proteins Isolated from Human Cataract Lens. Protein J 2020; 39:509-518. [PMID: 33037983 DOI: 10.1007/s10930-020-09919-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/28/2020] [Indexed: 11/25/2022]
Abstract
The age-dependent loss of solubility and aggregation of crystallins constitute the pathological hallmarks of cataract. Several biochemical and biophysical factors are responsible for the reduction of crystallins' solubility and formation of irreversible protein aggregates, which display amyloid-like characteristics. The present study reports the heat-induced aggregation of soluble proteins isolated from human cataract lenses and the formation of amyloid-like structures. Exposure of protein at 55 °C for 4 h resulted in extensive (≈ 60%) protein aggregation. The heat-induced protein aggregates displayed substantial (≈ 20 nm) redshift in the wavelength of maximum absorption (λmax) of Congo red (CR) and increase in Thioflavin T (ThT) fluorescence emission intensity, indicating the presence of amyloid-like structures in the heat-induced protein aggregates. Subsequently, the addition of trehalose resulted in substantial inhibition of heat-induced aggregation and the formation of amyloid-like structure. The ability of trehalose to inhibit the heat-induced aggregation was found to be linearly dependent upon its concentration used. The optimum effect was observed in the presence of 30-40% (w/v) trehalose where the aggregated was found to be reduced from 60 to 30%. The present study demonstrated the ability to trehalose to inhibit the protein aggregation and interfere with the formation of amyloid-like structures.
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Affiliation(s)
- Lakshman Ram
- Department of Biotechnology, Central University of Rajasthan, NH-8 Bandersindri, Kishangarh, Ajmer, Rajasthan, 305817, India
| | - Chandrika Mittal
- Department of Biotechnology, Central University of Rajasthan, NH-8 Bandersindri, Kishangarh, Ajmer, Rajasthan, 305817, India
| | - Ram Swaroop Harsolia
- Department of Ophthalmology, Jawaharlal Nehru Medical College, Ajmer, Rajasthan, India
| | - Jay Kant Yadav
- Department of Biotechnology, Central University of Rajasthan, NH-8 Bandersindri, Kishangarh, Ajmer, Rajasthan, 305817, India.
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21
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Divya MB, Guruprasad L. Activity and thermal stability of Mycobacterium tuberculosis PE1 and PE2 proteins esterase domain in the presence of aprotic ionic liquids. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 225:117477. [PMID: 31470344 DOI: 10.1016/j.saa.2019.117477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 08/17/2019] [Accepted: 08/17/2019] [Indexed: 06/10/2023]
Abstract
An ionic liquid (IL) is a salt in which the ions are poorly coordinated, resulting in these solvents being liquid below 100 °C or even at room temperature. ILs generally consist of large sized anions and cations, have certain unique advantageous properties and hence are considered as 'green solvents'. Thermal stability of the α/β-serine hydrolase (SH) domain in PE1 and PE2 proteins of Mycobacterium tuberculosis (M.tb) possessing esterase activity was studied in the presence of aprotic ILs consisting of imidazolium cations and anions. Addition of ILs to an aqueous solution of proteins prevented their unfolding and aggregation at higher temperatures. The thermal denaturation curve of proteins with ILs shifted to higher temperatures compared to the absence of ILs from CD spectra. The remaining activities of PE1/PE2 proteins with 1.4 M [EMIM][BF4], [EMIM][Cl], [BMIM][BF4] and [BMIM][Cl] exhibited 100%/100%, 58.96%/58.84%, 78.92%/78.94% and 54.63%/54.92% greater activities, respectively after the heat treatment at 30 °C for 35 min. We conclude that the remaining activities of both proteins are sufficiently maintained after the heat treatment and this depends upon the nature, concentration of ILs, and the thermal incubation time. Specifically, [EMIM][BF4] and [BMIM][BF4] exhibit higher thermal stabilization compared to [EMIM][Cl] and [BMIM][Cl].
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Affiliation(s)
- M Bala Divya
- School of Chemistry, University of Hyderabad, Hyderabad, Telangana 500046, India
| | - Lalitha Guruprasad
- School of Chemistry, University of Hyderabad, Hyderabad, Telangana 500046, India.
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22
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23
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Quan TH, Benjakul S. Duck egg albumen: physicochemical and functional properties as affected by storage and processing. Journal of Food Science and Technology 2019; 56:1104-1115. [PMID: 30956290 DOI: 10.1007/s13197-019-03669-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2018] [Accepted: 02/17/2019] [Indexed: 02/07/2023]
Abstract
The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.
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Affiliation(s)
- Tran Hong Quan
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.,Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long, 890000 Vietnam
| | - Soottawat Benjakul
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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24
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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25
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Oki S, Nishinami S, Shiraki K. Arginine suppresses opalescence and liquid–liquid phase separation in IgG solutions. Int J Biol Macromol 2018; 118:1708-1712. [DOI: 10.1016/j.ijbiomac.2018.07.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 07/03/2018] [Accepted: 07/04/2018] [Indexed: 01/07/2023]
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26
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Quan TH, Benjakul S. Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting. Korean J Food Sci Anim Resour 2018; 38:14-25. [PMID: 29725221 PMCID: PMC5932963 DOI: 10.5851/kosfa.2018.38.1.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 11/19/2017] [Accepted: 11/25/2017] [Indexed: 11/06/2022] Open
Abstract
Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.
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Affiliation(s)
- Tran Hong Quan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
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27
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Li S, Ye S, Liu G. Specific Ion Effects on Protein Thermal Aggregation from Dilute Solutions to Crowded Environments. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:4289-4297. [PMID: 29566333 DOI: 10.1021/acs.langmuir.8b00294] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
We have investigated specific ion effects on protein thermal aggregation from dilute solutions to crowded environments. Ovalbumin and poly(ethylene glycol) have been employed as the model protein and crowding agent, respectively. Our studies demonstrate that the rate-limiting step of ovalbumin thermal aggregation is changed from the aggregation of unfolded protein molecules to the unfolding of the protein molecules, when the solution conditions are varied from a dilute solution to a crowded environment. The specific ion effects acting on the thermal aggregation of ovalbumin generated by kosmotropic and chaotropic ions are different. The thermal aggregation of ovalbumin molecules is promoted by kosmotropic anions in dilute solutions via an increase in protein hydrophobic interactions. In contrast, ovalbumin thermal aggregation is facilitated by chaotropic ions in crowded environments through accelerated unfolding of protein molecules. Therefore, there are distinct mechanisms causing the ion specificities of protein thermal aggregation between dilute solutions and crowded environments. The ion specificities are dominated by ion-specific hydrophobic interactions between protein molecules and ion-specific unfolding of protein molecules in dilute solutions and crowded environments, respectively.
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Affiliation(s)
- Shuling Li
- Hefei National Laboratory for Physical Sciences at the Microscale, Department of Chemical Physics , University of Science and Technology of China , Hefei , P. R. China 230026
| | - Shuji Ye
- Hefei National Laboratory for Physical Sciences at the Microscale, Department of Chemical Physics , University of Science and Technology of China , Hefei , P. R. China 230026
| | - Guangming Liu
- Hefei National Laboratory for Physical Sciences at the Microscale, Department of Chemical Physics , University of Science and Technology of China , Hefei , P. R. China 230026
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28
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Oki S, Nonaka T, Shiraki K. Specific solubilization of impurities in culture media: Arg solution improves purification of pH-responsive tag CspB50 with Teriparatide. Protein Expr Purif 2018; 146:85-90. [PMID: 29425938 DOI: 10.1016/j.pep.2018.02.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 02/05/2018] [Accepted: 02/05/2018] [Indexed: 12/30/2022]
Abstract
Protein purification using non-chromatographic methods is a simple technique that avoids costly resin. Recently, a cell surface protein B (CspB) tag has been developed for a pH-responsive tag for protein purification by solid-liquid separation. Proteins fused with the CspB tag show reversible insolubilization at acidic pH that can be used in solid-liquid separation for protein purification. However, brown-color impurities from co-precipitation hamper further analysis of the target proteins. In this study, we investigated the effect of additives on the co-precipitation of CspB-tagged Teriparatide (CspB50TEV-Teriparatide) expressed in Corynebacterium glutamicum and associated impurities. Arginine (Arg) at 1.0 M was found to be the most effective additive for removing impurities, particularly carotenoids and nucleic acids. Furthermore, all impurities detected in the fluorescence and absorbance spectra were successfully removed by the repetition of precipitation-redissolution in the Arg solution. The precipitation yield of the CspB50TEV-Teriparatide did not change with the addition of Arg and the repetition of the precipitation-redissolution process. Collectively, our findings indicate that the specific desorption of π-electron rich compounds by Arg may be useful in conjunction with the pH-responsive CspB tag for solid-liquid protein purification.
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Affiliation(s)
- Shogo Oki
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan
| | - Takahiro Nonaka
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan; Research Institute for Bioscience Product & Fine Chemicals, Ajinomoto Co., Inc, 1-1, Suzuki-Cho, Kawasaki 210-8681, Japan
| | - Kentaro Shiraki
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan.
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29
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Oki S, Iwashita K, Kimura M, Kano H, Shiraki K. Mechanism of co-aggregation in a protein mixture with small additives. Int J Biol Macromol 2018; 107:1428-1437. [DOI: 10.1016/j.ijbiomac.2017.10.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 09/29/2017] [Accepted: 10/02/2017] [Indexed: 12/16/2022]
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30
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31
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Hong T, Iwashita K, Handa A, Shiraki K. Arginine prevents thermal aggregation of hen egg white proteins. Food Res Int 2017; 97:272-279. [PMID: 28578052 DOI: 10.1016/j.foodres.2017.04.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 03/24/2017] [Accepted: 04/14/2017] [Indexed: 12/18/2022]
Abstract
The control of aggregation and solubilization of hen egg white protein (HEWP) is an important issue for industrial applications of one of the most familiar food protein sources. Here, we investigated the effects of edible amino acids on heat-induced aggregation of HEWP. The addition of 0.6M arginine (Arg) completely suppressed the formation of insoluble aggregates of 1mgmL-1 HEWP following heat treatment, even at 90°C for 20min. In contrast, lysine (Lys), glycine (Gly), and sodium chloride (NaCl) did little to suppress the aggregation of HEWP under the same conditions. SDS-PAGE indicated that Arg suppresses the thermal aggregation of almost all types of HEWP at 1mgmL-1. However, Arg did not suppress the thermal aggregation of HEWP at concentrations ≥10mgmL-1 and prompted the formation of aggregates. Transmission electron micrographs revealed a high-density structure of unfolded proteins in the presence of Arg. These results indicate that Arg exerts a greater suppressive effect on a protein mixture, such as HEWP, than on a single model protein. These observations may propose Arg as a safe and reasonable additive to HEWP for the elimination of microorganisms by allowing an increase in sterilization temperature.
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Affiliation(s)
- Taehun Hong
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan
| | - Kazuki Iwashita
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan
| | - Akihiro Handa
- R&D Division, Kewpie Corporation, 2-5-7 Sengawa, Chofu, Tokyo 182-0002, Japan
| | - Kentaro Shiraki
- Faculty of Pure and Applied Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8573, Japan.
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32
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Liu L, Kou R, Liu G. Ion specificities of artificial macromolecules. SOFT MATTER 2016; 13:68-80. [PMID: 27906410 DOI: 10.1039/c6sm01773h] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Artificial macromolecules are well-defined synthetic polymers, with a relatively simple structure as compared to naturally occurring macromolecules. This review focuses on the ion specificities of artifical macromolecules. Ion specificities are influenced by solvent-mediated indirect ion-macromolecule interactions and also by direct ion-macromolecule interactions. In aqueous solutions, the role of water-mediated indirect ion-macromolecule interactions will be discussed. The addition of organic solvents to aqueous solutions significantly changes the ion specificities due to the formation of water-organic solvent complexes. For direct ion-macromolecule interactions, we will discuss specific ion-pairing interactions for charged macromolecules and specific ion-neutral site interactions for uncharged macromolecules. When the medium conditions change from dilute solutions to crowded environments, the ion specificities can be modified by either the volume exclusion effect, the variation of dielectric constant, or the interactions between ions, macromolecules, and crowding agents.
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Affiliation(s)
- Lvdan Liu
- Department of Chemical Physics, Hefei National Laboratory for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei, P. R. China 230026.
| | - Ran Kou
- Department of Chemical Physics, Hefei National Laboratory for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei, P. R. China 230026.
| | - Guangming Liu
- Department of Chemical Physics, Hefei National Laboratory for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei, P. R. China 230026.
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33
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Guo Z, Zhang T, Fang K, Liu P, Li M, Gu N. The effect of porosity and stiffness of glutaraldehyde cross-linked egg white scaffold simulating aged extracellular matrix on distribution and aggregation of ovarian cancer cells. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.05.050] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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