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Shen G, Qiu X, Hou X, Li M, Zhou M, Liu X, Chen A, Zhang Z. Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation. Int J Biol Macromol 2024; 277:134100. [PMID: 39048005 DOI: 10.1016/j.ijbiomac.2024.134100] [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: 04/22/2024] [Revised: 07/15/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
This study aimed to develop Pickering emulsions for the encapsulation of Zanthoxylum bungeanum essential oil (ZBEO) using potato protein-chitosan composite nanoparticles (PCCNs). The sustained release properties of ZBEO, antifungal efficacy, and preservation effects of formulated ZBEO-Pickering emulsions (ZBEO-PEs) on mandarins were evaluated. Particle size, zeta potential, emulsifying activity (EAI), and emulsifying stability (ESI) analysis showed that PCCNs prepared with the potato protein to chitosan mass ratio of 10:3 provided optimal emulsification and stabilization. Techniques such as differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FT-IR) demonstrated that chitosan introduction increased the wettability of potato protein through electrostatic, hydrogen bonding, and hydrophobic interactions. ZBEO-PEs formulated with 3.0 % PCCNs and an oil fraction of 0.40 showed best encapsulation efficiency, storage stability and sustained release. Confocal laser scanning microscopy confirmed the adsorption of PCCNs, forming dense interface layers on the surface of oil droplets, thereby enhancing the stability of ZBEO-PEs. In vitro experiments demonstrated enhanced antifungal activity of ZBEO-PEs against Penicillium italicum and Penicillium digitatum. Additionally, storage experiments indicated that ZBEO-PEs coatings effectively controlled postharvest decay caused by Penicillium spp. in mandarins. Overall, the findings suggest that PCCNs are highly efficient emulsifiers for ZBEO Pickering emulsions, underscoring their potential as preservative coatings for mandarins.
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Affiliation(s)
- Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Xiaofang Qiu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China; Sichuan Ng Fung Li Hong Food Co. Ltd., Ya'an, Sichuan 625302, China
| | - Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Meiliang Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Xingyan Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China.
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China.
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Zhang B, Jiang R, Dong K, Li J, Zhang Y, Ghorani B, Emadzadeh B, Nishinari K, Yang N. Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:7733-7746. [PMID: 38538620 DOI: 10.1021/acs.langmuir.4c00438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
The mechanism of ethanol-induced fibrillation of β-lactoglobulin (β-lg) in the acidic aqueous solution upon heating was investigated using various techniques, mainly thioflavin T fluorescence, atomic force microscopy, nonreducing electrophoresis, mass spectrometry, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy. The results showed that fibrillation occurred with a heating time increase, but high ethanol content slowed down the process. At a low ethanol volume fraction, peptides existed after heating for 2 h, with long and straight fibrils formed after 4-6 h, while at a high ethanol volume fraction, the proteins aggregated with very few peptides appeared at the early stage of heating, and short and curved fibrils formed after heating for 8 h. Ethanol weakened the hydrophobic interactions between proteins in the aqueous solution; therefore the latter could not completely balance the electrostatic repulsion, and thus suppressing the fibrillation process. It is believed that the fibrillation of β-lg in the acidic solution upon heating is mainly dominated by the polypeptide model; however, ethanol inhibited the hydrolysis of proteins, and the self-assembly mechanism changed to the monomer model.
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Affiliation(s)
- Bao Zhang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Ruisheng Jiang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Kexin Dong
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Jing Li
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Yan Zhang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad 91895-157-356, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad 91895-157-356, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
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Dhillon AK, Sharma A, Yadav V, Singh R, Ahuja T, Barman S, Siddhanta S. Raman spectroscopy and its plasmon-enhanced counterparts: A toolbox to probe protein dynamics and aggregation. WILEY INTERDISCIPLINARY REVIEWS. NANOMEDICINE AND NANOBIOTECHNOLOGY 2024; 16:e1917. [PMID: 37518952 DOI: 10.1002/wnan.1917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 06/22/2023] [Accepted: 07/06/2023] [Indexed: 08/01/2023]
Abstract
Protein unfolding and aggregation are often correlated with numerous diseases such as Alzheimer's, Parkinson's, Huntington's, and other debilitating neurological disorders. Such adverse events consist of a plethora of competing mechanisms, particularly interactions that control the stability and cooperativity of the process. However, it remains challenging to probe the molecular mechanism of protein dynamics such as aggregation, and monitor them in real-time under physiological conditions. Recently, Raman spectroscopy and its plasmon-enhanced counterparts, such as surface-enhanced Raman spectroscopy (SERS) and tip-enhanced Raman spectroscopy (TERS), have emerged as sensitive analytical tools that have the potential to perform molecular studies of functional groups and are showing significant promise in probing events related to protein aggregation. We summarize the fundamental working principles of Raman, SERS, and TERS as nondestructive, easy-to-perform, and fast tools for probing protein dynamics and aggregation. Finally, we highlight the utility of these techniques for the analysis of vibrational spectra of aggregation of proteins from various sources such as tissues, pathogens, food, biopharmaceuticals, and lastly, biological fouling to retrieve precise chemical information, which can be potentially translated to practical applications and point-of-care (PoC) devices. This article is categorized under: Therapeutic Approaches and Drug Discovery > Emerging Technologies Diagnostic Tools > Diagnostic Nanodevices Nanotechnology Approaches to Biology > Nanoscale Systems in Biology.
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Affiliation(s)
| | - Arti Sharma
- Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Vikas Yadav
- Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Ruchi Singh
- Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Tripti Ahuja
- Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
| | - Sanmitra Barman
- Center for Advanced Materials and Devices (CAMD), BML Munjal University, Haryana, India
| | - Soumik Siddhanta
- Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, India
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4
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Shen X, Zheng H, Han M, Xu X, Li B, Guo Q. Intermolecular forces regulate in-vitro digestion of whey protein emulsion gels: Towards controlled lipid release. J Colloid Interface Sci 2023; 649:245-254. [PMID: 37348344 DOI: 10.1016/j.jcis.2023.06.023] [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: 03/22/2023] [Revised: 05/12/2023] [Accepted: 06/05/2023] [Indexed: 06/24/2023]
Abstract
HYPOTHESIS The utilization of emulsion-filled protein hydrogels for controlled lipid release in the gastrointestinal tract (GIT) displays great potential in drug delivery and obesity treatment. However, how intermolecular interactions among protein molecules influence lipid digestion of the gels is still understudied. EXPERIMENTS Differently structured whey protein emulsion gels were fabricated by heating emulsions with blocking of disulfide bonds (the "noncovalent" gel), noncovalent interactions (the "disulfide" gel), or neither of these (the "control" gel). The intermolecular interactions-gel structure-lipid digestion relationship was investigated by characterizing structural/mechanical properties of the gels and monitoring their dynamic breakdown in a simulated GIT. FINDINGS Although the disulfide-crosslinked protein network formed thick interfacial layers around oil droplets and resisted intestinal proteolysis, the "disulfide" gel had the fastest lipolysis rate, indicating that it could not inhibit the access of lipases to oil droplets. In contrast, the "noncovalent" gel was more susceptible to in-vitro digestion than the "control" gel because of lower gel strength, resulting in a faster lipolysis rate. This demonstrated that intermolecular disulfide bonds and noncovalent interactions played distinctive roles in the digestion of the gels; they represented the structural backbone and the infill in the gel structure, respectively.
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Affiliation(s)
- Xingxing Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China; Maanshan Safety Inspection Center for Food and Drug, Maanshan Administration for Market Regulation, Maanshan 243000, China
| | - Hao Zheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Menghan Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Xiyu Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Bingyi Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China.
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5
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Malissa A, Cappa F, Schreiner M, Marchetti-Deschmann M. Spectral Features Differentiate Aging-Induced Changes in Parchment-A Combined Approach of UV/VIS, µ-ATR/FTIR and µ-Raman Spectroscopy with Multivariate Data Analysis. Molecules 2023; 28:4584. [PMID: 37375138 DOI: 10.3390/molecules28124584] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/30/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
From the moment of production, artworks are constantly exposed to changing environmental factors potentially inducing degradation. Therefore, detailed knowledge of natural degradation phenomena is essential for proper damage assessment and preservation. With special focus on written cultural heritage, we present a study on the degradation of sheep parchment employing accelerated aging with light (295-3000 nm) for one month, 30/50/80% relative humidity (RH) and 50 ppm sulfur dioxide with 30/50/80%RH for one week. UV/VIS spectroscopy detected changes in the sample surface appearance, showing browning after light-aging and increased brightness after SO2-aging. Band deconvolution of ATR/FTIR and Raman spectra and factor analysis of mixed data (FAMD) revealed characteristic changes of the main parchment components. Spectral features for degradation-induced structural changes of collagen and lipids turned out to be different for the employed aging parameters. All aging conditions induced denaturation (of different degrees) indicated by changes in the secondary structure of collagen. Light treatment resulted in the most pronounced changes for collagen fibrils in addition to backbone cleavage and side chain oxidations. Additional increased disorder for lipids was observed. Despite shorter exposure times, SO2-aging led to a weakening of protein structures induced by transitions of stabilizing disulfide bonds and side chain oxidations.
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Affiliation(s)
- Antonia Malissa
- Institute of Chemical Technologies and Analytics, TU Wien, Getreidemarkt 9, A-1060 Vienna, Austria
- Institute of Science and Technology in Art, Academy of Fine Arts Vienna, Schillerplatz 3, A-1010 Vienna, Austria
| | - Federica Cappa
- Institute of Science and Technology in Art, Academy of Fine Arts Vienna, Schillerplatz 3, A-1010 Vienna, Austria
| | - Manfred Schreiner
- Institute of Chemical Technologies and Analytics, TU Wien, Getreidemarkt 9, A-1060 Vienna, Austria
- Institute of Science and Technology in Art, Academy of Fine Arts Vienna, Schillerplatz 3, A-1010 Vienna, Austria
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6
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Hoppenreijs LJG, Overbeck A, Brune SE, Biedendieck R, Kwade A, Krull R, Boom RM, Keppler JK. Amyloid-like aggregation of recombinant β-lactoglobulin at pH 3.5 and 7.0: Is disulfide bond removal the key to fibrillation? Int J Biol Macromol 2023; 242:124855. [PMID: 37187417 DOI: 10.1016/j.ijbiomac.2023.124855] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/19/2023] [Accepted: 05/10/2023] [Indexed: 05/17/2023]
Abstract
Functional nanofibrils from globular proteins are usually formed by heating for several hours at pH 2.0, which induces acidic hydrolysis and consecutive self-association. The functional properties of these micro-metre-long anisotropic structures are promising for biodegradable biomaterials and food applications, but their stability at pH > 2.0 is low. The results presented here show that modified β-lactoglobulin can also form nanofibrils by heating at neutral pH without prior acidic hydrolysis; the key is removing covalent disulfide bonds. The aggregation behaviour of various recombinant β-lactoglobulin variants was systemically studied at pH 3.5 and 7.0. The suppression of intra- and intermolecular disulfide bonds by eliminating one to three out of the five cysteines makes the non-covalent interactions more prevalent and allow for structural rearrangement. This stimulated the linear growth of worm-like aggregates. Full elimination of all five cysteines led to the transformation of worm-like aggregates into actual fibril structures (several hundreds of nanometres long) at pH 7.0. This understanding of the role of cysteine in protein-protein interactions will help to identify proteins and protein modifications to form functional aggregates at neutral pH.
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Affiliation(s)
- Loes J G Hoppenreijs
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Achim Overbeck
- Technische Universität Braunschweig, Institute of Particle Technology, Volkmaroderstrasse 5, 38104 Braunschweig, Germany; Technische Universität Braunschweig, Center of Pharmaceutical Engineering (PVZ), Franz-Liszt-Straße 35a, 38106 Braunschweig, Germany
| | - Sarah E Brune
- Technische Universität Braunschweig, Institute of Biochemical Engineering, Rebenring 56, 38106 Braunschweig, Germany; Technische Universität Braunschweig, Institute of Microbiology, Rebenring 56, 38106 Braunschweig, Germany; Technische Universität Braunschweig, Braunschweig Integrated Centre of Systems Biology (BRICS), Rebenring 56, 38106 Braunschweig, Germany; Technische Universität Braunschweig, Center of Pharmaceutical Engineering (PVZ), Franz-Liszt-Straße 35a, 38106 Braunschweig, Germany
| | - Rebekka Biedendieck
- Technische Universität Braunschweig, Institute of Microbiology, Rebenring 56, 38106 Braunschweig, Germany; Technische Universität Braunschweig, Braunschweig Integrated Centre of Systems Biology (BRICS), Rebenring 56, 38106 Braunschweig, Germany
| | - Arno Kwade
- Technische Universität Braunschweig, Institute of Particle Technology, Volkmaroderstrasse 5, 38104 Braunschweig, Germany; Technische Universität Braunschweig, Center of Pharmaceutical Engineering (PVZ), Franz-Liszt-Straße 35a, 38106 Braunschweig, Germany
| | - Rainer Krull
- Technische Universität Braunschweig, Institute of Biochemical Engineering, Rebenring 56, 38106 Braunschweig, Germany; Technische Universität Braunschweig, Braunschweig Integrated Centre of Systems Biology (BRICS), Rebenring 56, 38106 Braunschweig, Germany; Technische Universität Braunschweig, Center of Pharmaceutical Engineering (PVZ), Franz-Liszt-Straße 35a, 38106 Braunschweig, Germany
| | - Remko M Boom
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Julia K Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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7
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Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Heyn TR, Schrader M, Kampen I, Kwade A, Schwarz K, Keppler JK. Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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9
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Wei L, Li H, Yu X, Yang H, Pu D, Zhu M, Lu Q, Bao Y, Zu Y. Amino Acid Composition, Antioxidant, α-Glucosidase and α-Amylase Inhibitory Activities of the Enzymic Polypeptide from Acer truncatum Seed Meal. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10473-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Rodzik A, Railean V, Pomastowski P, Žuvela P, Wong MW, Sprynskyy M, Buszewski B. Study on silver ions binding to β-lactoglobulin. Biophys Chem 2022; 291:106897. [DOI: 10.1016/j.bpc.2022.106897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/13/2022] [Accepted: 09/22/2022] [Indexed: 11/02/2022]
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Mao Y, Huang M, Bi J, Sun D, Li H, Yang H. Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108031] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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12
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Vinayagam V, Murugan S, Kumaresan R, Narayanan M, Sillanpää M, Vo DVN, Kushwaha OS. Protein nanofibrils as versatile and sustainable adsorbents for an effective removal of heavy metals from wastewater: A review. CHEMOSPHERE 2022; 301:134635. [PMID: 35447212 DOI: 10.1016/j.chemosphere.2022.134635] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/26/2022] [Accepted: 04/13/2022] [Indexed: 06/14/2023]
Abstract
Water is a valuable natural resource, which plays a crucial role in ecological survival as well as economic progress. However, the water quality has deteriorated in recent years as a result of urbanization, industrialization and human activities due to the uncontrolled release of industrial wastes, which can be extremely carcinogenic and non-degradable, in air, water and soil bodies. Such wastes showed the presence of organic and inorganic pollutants in high dosages. Heavy metals are the most obstinate contaminants, and they can be harmful because of having a variety of detrimental consequences to the ecosystem. The existing water treatment methods in many situations may not be sustainable or effective because of their high energy requirements and ecological impacts. In this review, state-of-the-art water treatment methods for the elimination of heavy metals with the help of protein nanofibrils are covered featuring a discussion on the strategies and possibilities of developing protein nanofibrils for the active elimination of heavy metals using kitchen waste as well as residues from the cattle, agriculture, and dairy industries. Further, the emphasis has been given to their environmental sustainability and economical aspects are also discussed.
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Affiliation(s)
- Vignesh Vinayagam
- Department of Chemical Engineering, Sri Venkateswara College of Engineering, Chennai, Tamil Nadu, 602117, India
| | - Shrima Murugan
- Department of Chemical Engineering, Sri Venkateswara College of Engineering, Chennai, Tamil Nadu, 602117, India
| | - Rishikeswaran Kumaresan
- Department of Chemical Engineering, Sri Venkateswara College of Engineering, Chennai, Tamil Nadu, 602117, India
| | - Meyyappan Narayanan
- Department of Chemical Engineering, Sri Venkateswara College of Engineering, Chennai, Tamil Nadu, 602117, India
| | - Mika Sillanpää
- Department of Chemical Engineering, School of Mining, Metallurgy and Chemical Engineering, University of Johannesburg, P. O. Box 17011, Doornfontein, 2028, South Africa; Department of Biological and Chemical Engineering, Aarhus University, Nørrebrogade 44, 8000, Aarhus C, Denmark; Sustainable Membrane Technology Research Group (SMTRG), Chemical Engineering Department, Persian Gulf University, P.O. Box 75169-13817, Bushehr, Iran; Zhejiang Rongsheng Environmental Protection Paper Co. Ltd, No. 588 East Zhennan Road, Pinghu Economic Development Zone, Zhejiang, 314213, PR China
| | - Dai-Viet N Vo
- Institute of Environmental Sciences, Nguyen Tat Thanh University, Ho Chi Minh City, 755414, Viet Nam.
| | - Omkar Singh Kushwaha
- Department of Chemical Engineering, Indian Institute of Technology, Madras, Chennai, Tamil Nadu, 600036, India.
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13
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Kamada A, Herneke A, Lopez-Sanchez P, Harder C, Ornithopoulou E, Wu Q, Wei X, Schwartzkopf M, Müller-Buschbaum P, Roth SV, Hedenqvist MS, Langton M, Lendel C. Hierarchical propagation of structural features in protein nanomaterials. NANOSCALE 2022; 14:2502-2510. [PMID: 35103743 DOI: 10.1039/d1nr05571b] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Natural high-performance materials have inspired the exploration of novel materials from protein building blocks. The ability of proteins to self-organize into amyloid-like nanofibrils has opened an avenue to new materials by hierarchical assembly processes. As the mechanisms by which proteins form nanofibrils are becoming clear, the challenge now is to understand how the nanofibrils can be designed to form larger structures with defined order. We here report the spontaneous and reproducible formation of ordered microstructure in solution cast films from whey protein nanofibrils. The structural features are directly connected to the nanostructure of the protein fibrils, which is itself determined by the molecular structure of the building blocks. Hence, a hierarchical assembly process ranging over more than six orders of magnitude in size is described. The fibril length distribution is found to be the main determinant of the microstructure and the assembly process originates in restricted capillary flow induced by the solvent evaporation. We demonstrate that the structural features can be switched on and off by controlling the length distribution or the evaporation rate without losing the functional properties of the protein nanofibrils.
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Affiliation(s)
- Ayaka Kamada
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, SE-100 44, Stockholm, Sweden.
| | - Anja Herneke
- Department of Molecular Sciences, SLU, Swedish University of Agricultural Sciences, BioCentrum, Almas allé 5, SE-756 61, Uppsala, Sweden
| | - Patricia Lopez-Sanchez
- Department of Molecular Sciences, SLU, Swedish University of Agricultural Sciences, BioCentrum, Almas allé 5, SE-756 61, Uppsala, Sweden
| | - Constantin Harder
- Deutsches Elektronen-Synchrotron, Notkestr. 85, D-22607 Hamburg, Germany
- Lehrstuhl für Funktionelle Materialien, Physik-Department, Technische Universität München, James-Franck-Str. 1, D-85748 Garching, Germany
| | - Eirini Ornithopoulou
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, SE-100 44, Stockholm, Sweden.
| | - Qiong Wu
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | - Xinfeng Wei
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | | | - Peter Müller-Buschbaum
- Heinz Maier-Leibniz Zentrum (MLZ), Technische Universität München, Lichtenbergstraße. 1, D-85748 Garching, Germany
- Lehrstuhl für Funktionelle Materialien, Physik-Department, Technische Universität München, James-Franck-Str. 1, D-85748 Garching, Germany
| | - Stephan V Roth
- Deutsches Elektronen-Synchrotron, Notkestr. 85, D-22607 Hamburg, Germany
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | - Mikael S Hedenqvist
- Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44, Stockholm, Sweden
| | - Maud Langton
- Department of Molecular Sciences, SLU, Swedish University of Agricultural Sciences, BioCentrum, Almas allé 5, SE-756 61, Uppsala, Sweden
| | - Christofer Lendel
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, SE-100 44, Stockholm, Sweden.
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14
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Wang X, Jin S, Gou C, Hu L, Zhang J, Li F, Zhai D, Zhao Y, Huang J, Hui M. Extraction optimization and functional properties of corn germ meal albumin protein as a potential source of novel food ingredients. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xin Wang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Shangping Jin
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Chenchen Gou
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Lipan Hu
- College of Biology and Food Engineering Chongqing Three Gorges University Chongqing China
| | - Jinming Zhang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Fei Li
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Dandan Zhai
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Yawei Zhao
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Jihong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Ming Hui
- College of Biological Engineering Henan University of Technology Zhengzhou China
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15
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Lendel C, Solin N. Protein nanofibrils and their use as building blocks of sustainable materials. RSC Adv 2021; 11:39188-39215. [PMID: 35492452 PMCID: PMC9044473 DOI: 10.1039/d1ra06878d] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 11/25/2021] [Indexed: 12/21/2022] Open
Abstract
The development towards a sustainable society requires a radical change of many of the materials we currently use. Besides the replacement of plastics, derived from petrochemical sources, with renewable alternatives, we will also need functional materials for applications in areas ranging from green energy and environmental remediation to smart foods. Proteins could, with their intriguing ability of self-assembly into various forms, play important roles in all these fields. To achieve that, the code for how to assemble hierarchically ordered structures similar to the protein materials found in nature must be cracked. During the last decade it has been demonstrated that amyloid-like protein nanofibrils (PNFs) could be a steppingstone for this task. PNFs are formed by self-assembly in water from a range of proteins, including plant resources and industrial side streams. The nanofibrils display distinct functional features and can be further assembled into larger structures. PNFs thus provide a framework for creating ordered, functional structures from the atomic level up to the macroscale. This review address how industrial scale protein resources could be transformed into PNFs and further assembled into materials with specific mechanical and functional properties. We describe what is required from a protein to form PNFs and how the structural properties at different length scales determine the material properties. We also discuss potential chemical routes to modify the properties of the fibrils and to assemble them into macroscopic structures.
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Affiliation(s)
- Christofer Lendel
- Department of Chemistry, KTH Royal Institute of Technology Teknikringen 30 SE-100 44 Stockholm Sweden
| | - Niclas Solin
- Department of Physics, Chemistry, and Biology, Electronic and Photonic Materials, Biomolecular and Organic Electronics, Linköping University Linköping 581 83 Sweden
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16
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Chang C, Li J, Su Y, Yang Y. Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3798-3806. [PMID: 34471303 PMCID: PMC8357902 DOI: 10.1007/s13197-020-04840-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2020] [Accepted: 10/08/2020] [Indexed: 06/13/2023]
Abstract
This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. According to the adding order of EM and E during emulsification, the emulsions were named as type I (EM and E mixed firstly, followed by emulsification), type II (emulsified with EM firstly, followed by the addition of E) and type III (emulsified with EM firstly, followed by the addition of E). The particle size, creaming stability at various salt concentration, elastic module (G'), and lipid oxidation degree were investigated. The results showed that, EM at interface is beneficial for improving salt resistance of the complex emulsions, while E was more effective in terms of preventing oxidation of oil, attributed to the possibility to form continuous elastic interface film. The type III complex emulsion at EM:E ratio of 2:1 showed both improved creaming and oxidation stability, behaving the potential to be used as carrier of lipo-nutrients.
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Affiliation(s)
- Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu People’s Republic of China
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17
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Hu B, Hu J, Han L, Cao J, Nishinari K, Yang J, Fang Y, Li D. Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Ghobadi M, Varidi MJ, Koocheki A, Varidi M. Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticles. Int J Biol Macromol 2021; 182:26-36. [PMID: 33798584 DOI: 10.1016/j.ijbiomac.2021.03.170] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 03/03/2021] [Accepted: 03/28/2021] [Indexed: 11/26/2022]
Abstract
In the present study, Grass pea protein isolate (GPPI)- Alyssum homolocarpum seed gum (AHSG) complex nanoparticles were formed through two fabrication methods and their physicochemical properties, structure and stability against sodium chloride and different pHs were investigated. Type 1 particles were formed by creating GPPI nanoparticles, and then coating them with AHSG; while Type 2 particles were fabricated through the heat treatment of GPPI-AHSG complexes at 85 °C for 15 min. The preparation methods did not influence the magnitude of electrical charges on biopolymer particles. The particle size analysis revealed that Type 2 particles had lower mean diameter (d = 360.20 nm) compared to Type 1 particles (d = 463.22 nm). Structural properties of Type 1 and Type 2 particles were determined using Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), Differential scanning calorimetry (DSC), Atomic force microscopy (AFM), and transmission electron microscopy (TEM). Hydrogen bonding, electrostatic and hydrophobic interactions were the main driving forces contributed to the formation of both GPPI-AHSG complex particles. Assessments of morphological and structural properties also indicated that both Type 1 and 2 particles had spherical shapes and heat treatment increased the ordered intermolecular structures in biopolymer particles. Type 2 particles had higher denaturation temperature and better pH and salt stability when compared to Type 1 particles. These results indicate that thermal treatment was effective for the fabrication of stable GPPI-AHSG complex nanoparticles.
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Affiliation(s)
- Mohammad Ghobadi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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19
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Lux J, Heyn TR, Kampen I, Schwarz K, Keppler JK, Steffen-Heins A. Amyloid aggregation of spin-labeled β-lactoglobulin. Part I: Influence of spin labeling on amyloid aggregation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Hecker L, Wang W, Mela I, Fathi S, Poudel C, Soavi G, Huang YYS, Kaminski CF. Guided Assembly and Patterning of Intrinsically Fluorescent Amyloid Fibers with Long-Range Order. NANO LETTERS 2021; 21:938-945. [PMID: 33448864 DOI: 10.1021/acs.nanolett.0c03672] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Fibrillar amyloids exhibit a fascinating range of mechanical, optical, and electronic properties originating from their characteristic β-sheet-rich structure. Harnessing these functionalities in practical applications has so far been hampered by a limited ability to control the amyloid self-assembly process at the macroscopic scale. Here, we use core-shell electrospinning with microconfinement to assemble amyloid-hybrid fibers, consisting of densely aggregated fibrillar amyloids stabilized by a polymer shell. Up to centimeter-long hybrid fibers with micrometer diameter can be arranged into aligned and ordered arrays and deposited onto substrates or produced as free-standing networks. Properties that are characteristic of amyloids, including their high elastic moduli and intrinsic fluorescence signature, are retained in the hybrid fiber cores, and we show that they fully persist through the macroscopic fiber patterns. Our findings suggest that microlevel confinement is key for the guided assembly of amyloids from monomeric proteins.
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Affiliation(s)
- Lisa Hecker
- Department for Chemical Engineering & Biotechnology, University of Cambridge, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom
| | - Wenyu Wang
- Department of Engineering, University of Cambridge, Trumpington Street, Cambridge CB2 1PZ, United Kingdom
| | - Ioanna Mela
- Department for Chemical Engineering & Biotechnology, University of Cambridge, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom
| | - Saeed Fathi
- Department of Engineering, University of Cambridge, Trumpington Street, Cambridge CB2 1PZ, United Kingdom
| | - Chetan Poudel
- Department for Chemical Engineering & Biotechnology, University of Cambridge, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom
| | - Giancarlo Soavi
- Institute of Solid State Physics, Abbe Center of Photonics, Friedrich-Schiller-University Jena, Max-Wien Platz 1, 07743 Jena, Germany
| | - Yan Yan Shery Huang
- Department of Engineering, University of Cambridge, Trumpington Street, Cambridge CB2 1PZ, United Kingdom
| | - Clemens F Kaminski
- Department for Chemical Engineering & Biotechnology, University of Cambridge, Philippa Fawcett Drive, Cambridge CB3 0AS, United Kingdom
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21
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Mechanical versus calorimetric glass transition temperature in the diffusion of nicotinic acid from a condensed gelatin/glucose syrup system. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106046] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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22
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Jiang S, Zhang J, Li S, Zhang C. Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0356] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The limited enzymatic hydrolysis gelation method was investigated using peanut protein isolate (PPI) without any coagulators. A peanut protein gel could be formed by enzyme treatment with Alcalase at low temperature (50–70 °C). The influence of enzymatic hydrolysis on the rheological and physicochemical properties was investigated. Structural changes in the PPI were characterized by analyzing the subunits, chemical forces, surface hydrophobicity, fluorescence spectra, and circular dichroism (CD) spectra. The results revealed that enzymatic hydrolysis significantly affected the conarachin II protein of PPI, and had little influence on conarachin I and the basic subunits of arachin. Hydrophobic interaction was the main chemical force active in the peanut protein gel. An increase in the surface hydrophobicity coupled with red-shifts of the fluorescence spectra indicated that inner hydrophobic regions were exposed after hydrolysis, resulting in gel formation via hydrophobic interactions. The CD spectra showed that significant changes occurred in the secondary structure of PPI, where the ordered PPI structure formed a more open structure after enzymatic hydrolysis.
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Affiliation(s)
- Shan Jiang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Junting Zhang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Suhong Li
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
| | - Chunhong Zhang
- College of Food , Shenyang Agricultural University , No. 120 Dongling Road, Shenhe District , Shenyang City 110866, China
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23
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Lamichhane S, Lee S. Albumin nanoscience: homing nanotechnology enabling targeted drug delivery and therapy. Arch Pharm Res 2020; 43:118-133. [PMID: 31916145 DOI: 10.1007/s12272-020-01204-7] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Accepted: 01/02/2020] [Indexed: 12/21/2022]
Abstract
Albumin is a biocompatible, non-immunogenic and versatile drug carrier system. It has been widely used to extend the half-life, enhance stability, provide protection from degradation and allow specific targeting of therapeutic agents to various disease states. Understanding the role of albumin as a drug delivery and distribution system has increased remarkably in the recent years from the development of albumin-binding prodrugs to albumin as a drug carrier system. The extraordinary surface property of albumin makes it possible to bind various endogenous and exogenous molecules. This review succinctly deals with several albumin-drug conjugates and nanoparticles along with their preparation techniques and focuses on surface-modified albumin and targeting of albumin formulation to specific organs and tissues. It also summarizes research efforts on albumin nanoparticles used for delivering drugs to tumor cells and describes their role in permeation through tumor vasculature and in receptor mediated endocytosis, which is also described in this review. The versatility of albumin and ease of preparation makes it a suitable drug carrier system, swhich is the major objective of this review.
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Affiliation(s)
- Shrawani Lamichhane
- College of Pharmacy, Keimyung University, 1095 Dalgubeol-daero, Daegu, 704-701, Republic of Korea
| | - Sangkil Lee
- College of Pharmacy, Keimyung University, 1095 Dalgubeol-daero, Daegu, 704-701, Republic of Korea.
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24
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Heyn TR, Garamus VM, Neumann HR, Uttinger MJ, Guckeisen T, Heuer M, Selhuber-Unkel C, Peukert W, Keppler JK. Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods. Eur Polym J 2019. [DOI: 10.1016/j.eurpolymj.2019.08.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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Cao Y, Mezzenga R. Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications. Adv Colloid Interface Sci 2019; 269:334-356. [PMID: 31128463 DOI: 10.1016/j.cis.2019.05.002] [Citation(s) in RCA: 252] [Impact Index Per Article: 50.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/30/2019] [Accepted: 05/01/2019] [Indexed: 01/27/2023]
Abstract
Amyloid fibrils have traditionally been considered only as pathological aggregates in human neurodegenerative diseases, but it is increasingly becoming clear that the propensity to form amyloid fibrils is a generic property for all proteins, including food proteins. Differently from the pathological amyloid fibrils, those derived from food proteins can be used as advanced materials in biomedicine, tissue engineering, environmental science, nanotechnology, material science as well as in food science, owing to a combination of highly desirable feature such as extreme aspect ratios, outstanding stiffness and a broad availability of functional groups on their surfaces. In food science, protein fibrillization is progressively recognized as an appealing strategy to broaden and improve food protein functionality. This review article discusses the various classes of reported food protein amyloid fibrils and their formation conditions. It furthermore considers amyloid fibrils in a broad context, from their structural characterization to their forming mechanisms and ensued physical properties, emphasizing their applications in food-related fields. Finally, the biological fate and the potential toxicity mechanisms of food amyloid fibrils are discussed, and an experimental protocol for their health safety validation is proposed in the concluding part of the review.
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Affiliation(s)
- Yiping Cao
- Food and Soft Materials, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, Zurich 8092, Switzerland
| | - Raffaele Mezzenga
- Food and Soft Materials, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, Zurich 8092, Switzerland.
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26
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Lambrecht MA, Jansens KJ, Rombouts I, Brijs K, Rousseau F, Schymkowitz J, Delcour JA. Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins. Compr Rev Food Sci Food Saf 2019; 18:1277-1291. [DOI: 10.1111/1541-4337.12465] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/16/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Marlies A. Lambrecht
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Koen J.A. Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Frederic Rousseau
- Switch LaboratoryVIB B‐3000 Leuven Belgium
- Dept. of Cellular and Molecular MedicineKU Leuven B‐3000 Leuven Belgium
| | - Joost Schymkowitz
- Switch LaboratoryVIB B‐3000 Leuven Belgium
- Dept. of Cellular and Molecular MedicineKU Leuven B‐3000 Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
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27
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Shevkani K, Singh N, Chen Y, Kaur A, Yu L. Pulse proteins: secondary structure, functionality and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2787-2798. [PMID: 31205335 PMCID: PMC6542969 DOI: 10.1007/s13197-019-03723-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2019] [Accepted: 03/14/2019] [Indexed: 10/26/2022]
Abstract
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.
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Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Ying Chen
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Long Yu
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
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28
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Al-Shabib NA, Khan JM, Malik A, Sen P, Alsenaidy MA, Husain FM, Alsenaidy AM, Khan RH, Choudhry H, Zamzami MA, Khan MI, Shahzad SA. A quercetin-based flavanoid (rutin) reverses amyloid fibrillation in β-lactoglobulin at pH 2.0 and 358 K. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 214:40-48. [PMID: 30763917 DOI: 10.1016/j.saa.2019.02.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 01/14/2019] [Accepted: 02/03/2019] [Indexed: 06/09/2023]
Abstract
β-lactoglobulin (BLG) is a well characterized milk protein and a model for folding and aggregation studies. Rutin is a quercetin based-flavanoid and a famous dietary supplement. It is a potential protector from coronary heart disease, cancers, and inflammatory bowel disease. In this study, amyloid fibrillation is reported in BLG at pH 2.0 and temperature 358 K. It is inhibited to some extent by rutin with a rate of 99.3 h-1 M-1. Amyloid fibrillation started taking place after 10 h of incubation and completed near 40 h at a rate of 16.6 × 10-3 h-1, with a plateau during 40-108 h. Disruption of tertiary structure of BLG and increased solvent accessibility of hydrophobic core seem to trigger intermolecular assembly. Increase in 7% β-sheet structure at the cost of 10% α-helical structures and the electron micrograph of BLG fibrils at 108 h further support the formation of amyloid. Although it could not block amyloidosis completely, and even the time required to reach plateau remains the same, a decrease of growth rate from 16.6 × 10-3 to 13.5 × 10-3 h-1 was observed in the presence of 30.0 μM rutin. Rutin seems to block solvent accessibility of the hydrophobic core of BLG. A decrease in the fibril population was observed in electron micrographs, with the increase in rutin concentration. All evidences indicate reversal of fibrillation in BLG in the presence of rutin.
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Affiliation(s)
- Nasser Abdulatif Al-Shabib
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia.
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
| | - Ajamaluddin Malik
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Priyankar Sen
- Centre for Bioseparation Technology, Vellore Institute of Technology, Vellore 632014, India
| | - Mohammad A Alsenaidy
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Saudi Arabia
| | - Fohad Mabood Husain
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
| | - Abdulrahman M Alsenaidy
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Rizwan Hasan Khan
- Molecular Biophysics and Biophysical Chemistry Group, Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh, 202002, India
| | - Hani Choudhry
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mazin A Zamzami
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohmmad Imran Khan
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Syed Ali Shahzad
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
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29
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Peng J, Calabrese V, Geurtz J, Velikov KP, Venema P, van der Linden E. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils. J Food Sci 2019; 84:1094-1103. [PMID: 31038744 PMCID: PMC6593742 DOI: 10.1111/1750-3841.14509] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 12/18/2018] [Accepted: 02/18/2019] [Indexed: 11/29/2022]
Abstract
In this study, we investigated the gelation of WPI fibrils in the presence of bacterial cellulose (BC) microfibrils at pH 2 upon prolonged heating. Rheology and microstructure were investigated as a function of BC microfibril concentration. The presence of BC microfibrils did not influence the gelation dynamics and resulting overall structure of the WPI fibrillar gel. The storage modulus and loss modulus of the mixed WPI‐BC microfibril gels increased with increasing BC microfibril concentration, whereas the ratio between loss modulus and storage modulus remained constant. The WPI fibrils and BC microfibrils independently form two coexisting gel networks. Interestingly, near to the BC microfibrils more aligned WPI fibrils seemed to be formed, with individual WPI fibrils clearly distinguishable. The level of alignment of the WPI fibrils seemed to be dependent on the distance between BC microfibrils and WPI fibrils. This also is in line with our observation that with more BC microfibrils present, WPI fibrils are more aligned than in a WPI fibrillar gel without BC microfibrils. The large deformation response of the gels at different BC microfibril concentration and NaCl concentration is mainly influenced by the concentration of NaCl, which affects the WPI fibrillar gel structures, changing form linear fibrillar to a particulate gel. The WPI fibrillar gel yields the dominant contribution to the gel strength.
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Affiliation(s)
- Jinfeng Peng
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Vincenzo Calabrese
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Julia Geurtz
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Krassimir P Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan, 120, 3133 AT, Vlaardingen, The Netherlands.,Inst. of Physics, Univ. of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands.,Soft Condensed Matter, Debye Institute for NanoMaterials Science, Utrecht Univ., Princetonplein 5, 3584 CC, Utrecht, The Netherlands
| | - Paul Venema
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Erik van der Linden
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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30
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Bourbon AI, Pereira RN, Pastrana LM, Vicente AA, Cerqueira MA. Protein-Based Nanostructures for Food Applications. Gels 2019; 5:E9. [PMID: 30813359 PMCID: PMC6473444 DOI: 10.3390/gels5010009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 01/31/2023] Open
Abstract
Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.
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Affiliation(s)
- Ana I Bourbon
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
| | - Ricardo N Pereira
- CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Lorenzo M Pastrana
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
| | - António A Vicente
- CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n 4715-330 Braga, Portugal.
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31
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Josefsson L, Cronhamn M, Ekman M, Widehammar H, Emmer Å, Lendel C. Structural basis for the formation of soy protein nanofibrils. RSC Adv 2019; 9:6310-6319. [PMID: 35517292 PMCID: PMC9060953 DOI: 10.1039/c8ra10610j] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Accepted: 02/15/2019] [Indexed: 11/25/2022] Open
Abstract
Amyloid-like protein nanofibrils (PNFs) can assemble from a range of different proteins including disease-associated proteins, functional amyloid proteins and several proteins for which the PNFs are neither related to disease nor function. We here examined the core building blocks of PNFs formed by soy proteins. Fibril formation at pH 2 and 90 °C is coupled to peptide hydrolysis which allows isolation of the PNF-forming peptides and identification of them by mass spectrometry. We found five peptides that constitute the main building blocks in soy PNFs, three of them from the protein β-conglycinin and two from the protein glycinin. The abilities of these peptides to form PNFs were addressed by amyloid prediction software and by PNF formation of the corresponding synthetic peptides. Analysis of the structural context in the native soy proteins revealed two structural motifs for the PNF-forming peptides: (i) so-called β-arches and (ii) helical segments involved in quaternary structure contacts. However, the results suggest that neither the native structural motifs nor the protein of origin defines the morphology of the PNFs formed from soy protein isolate. Identification of the peptide building blocks of soy protein nanofibrils provides new clues about the determinants of protein nanofibril morphology.![]()
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Affiliation(s)
- Leila Josefsson
- Department of Chemistry
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Melker Cronhamn
- Department of Chemistry
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Malin Ekman
- Department of Chemistry
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Hugo Widehammar
- Department of Chemistry
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Åsa Emmer
- Department of Chemistry
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Christofer Lendel
- Department of Chemistry
- KTH Royal Institute of Technology
- Stockholm
- Sweden
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32
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Hu J, Yang J, Xu Y, Zhang K, Nishinari K, Phillips GO, Fang Y. Comparative study on foaming and emulsifying properties of different beta-lactoglobulin aggregates. Food Funct 2019; 10:5922-5930. [DOI: 10.1039/c9fo00940j] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Different beta-lactoglobulin aggregates have different foaming and emulsifying properties.
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Affiliation(s)
- Jing Hu
- Department of Food Science and Technology
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
| | - Jixin Yang
- Faculty of Arts
- Science and Technology
- Wrexham Glyndwr University
- Wrexham
- UK
| | - Yao Xu
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Ke Zhang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Glyn O. Phillips
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Yapeng Fang
- Department of Food Science and Technology
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
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33
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Ghoshal G, Mehta S. Effect of chitosan on physicochemical and rheological attributes of bread. FOOD SCI TECHNOL INT 2018; 25:198-211. [PMID: 30526077 DOI: 10.1177/1082013218814285] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The aim of this study was to develop fiber-enriched functional bread containing selected concentration of chitosan (0.1%, 0.5%, 1%, 1.5%, and 2% w/w). Dynamic rheology of bread dough established that viscous moduli were lower than elastic moduli. Until 1% chitosan concentration, dough extensibility increased. Avrami nonlinear regression equation was selected as a convenient mathematical tool to model bread crumb staling kinetics. Scanning electron microscopy, Fourier-transform infrared, differential scanning calorimetry, and extensibility tests were used to examine the changes of the structure of control dough and chitosan containing dough. Specific volume of bread was inversely proportional to firmness of bread. Firmness is directly proportional function of storage time and chitosan quantity. Sensory evaluation revealed that 1% chitosan can be used as potential functional ingredient to prevent chronic diseases like obesity, type 2 diabetes, constipation, and colon cancer.
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Affiliation(s)
- Gargi Ghoshal
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
| | - Sapna Mehta
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
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34
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Jansens KJA, Rombouts I, Grootaert C, Brijs K, Van Camp J, Van der Meeren P, Rousseau F, Schymkowitz J, Delcour JA. Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications. Compr Rev Food Sci Food Saf 2018; 18:84-105. [PMID: 33337021 DOI: 10.1111/1541-4337.12404] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 10/02/2018] [Accepted: 10/03/2018] [Indexed: 12/30/2022]
Abstract
To control and enhance protein functionality is a major challenge for food scientists. In this context, research on food protein fibril formation, especially amyloid fibril formation, holds much promise. We here first provide a concise overview of conditions, which affect amyloid formation in food proteins. Particular attention is directed towards amyloid core regions because these sequences promote ordered aggregation. Better understanding of this process will be key to tailor the fibril formation process. Especially seeding, that is, adding preformed protein fibrils to protein solutions to accelerate fibril formation holds promise to tailor aggregation and fibril techno-functionality. Some studies have already indicated that food protein fibrillation indeed improves their techno-functionality. However, much more research is necessary to establish whether protein fibrils are useful in complex food systems and whether and to what extent they resist food processing unit operations. In this review the effect of amyloid formation on gelation, interfacial properties, foaming, and emulsification is discussed. Despite their prevalent role as functional structures, amyloids also receive a lot of attention due to their association with protein deposition diseases, prompting us to thoroughly investigate the potential health impact of amyloid-like aggregates in food. A literature review on the effect of the different stages of the human digestive process on amyloid toxicity leads us to conclude that food-derived amyloid fibrils (even those with potential pathogenic properties) very likely have minimal impact on human health. Nevertheless, prior to wide-spread application of the technology, it is highly advisable to further verify the lack of toxicity of food-derived amyloid fibrils.
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Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, B-9000, Ghent, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, B-9000, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Ghent Univ., Coupure Links 653, B- 9000, Ghent, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB, B-3000 Leuven, Belgium. Authors Rousseau and Schymkowitz are also with Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB, B-3000 Leuven, Belgium. Authors Rousseau and Schymkowitz are also with Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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35
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36
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Paramita VD, Kasapis S. The role of structural relaxation in governing the mobility of linoleic acid in condensed whey protein matrices. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Ye X, Hedenqvist MS, Langton M, Lendel C. On the role of peptide hydrolysis for fibrillation kinetics and amyloid fibril morphology. RSC Adv 2018; 8:6915-6924. [PMID: 35540346 PMCID: PMC9078321 DOI: 10.1039/c7ra10981d] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Accepted: 02/06/2018] [Indexed: 11/21/2022] Open
Abstract
Self-assembly of proteins into amyloid-like nanofibrils is not only a key event in several diseases, but such fibrils are also associated with intriguing biological function and constitute promising components for new biobased materials. The bovine whey protein β-lactoglobulin has emerged as an important model protein for the development of such materials. We here report that peptide hydrolysis is the rate-determining step for fibrillation of β-lactoglobulin in whey protein isolate. We also explore the observation that β-lactoglobulin nanofibrils of distinct morphologies are obtained by simply changing the initial protein concentration. We find that the morphological switch is related to different nucleation mechanisms and that the two classes of nanofibrils are associated with variations of the peptide building blocks. Based on the results, we propose that the balance between protein concentration and the hydrolysis rate determines the structure of the formed nanofibrils. Peptide hydrolysis determines the fibrillation rate and the morphology of amyloid-like nanofibrils formed by β-lactoglobulin at low pH.![]()
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Affiliation(s)
- Xinchen Ye
- Dept. of Fibre and Polymer Technology
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Mikael S. Hedenqvist
- Dept. of Fibre and Polymer Technology
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Maud Langton
- Dept. of Molecular Sciences
- Swedish University of Agricultural Sciences
- Uppsala
- Sweden
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38
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Pereira RN, Rodrigues RM, Altinok E, Ramos ÓL, Xavier Malcata F, Maresca P, Ferrari G, Teixeira JA, Vicente AA. Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields. Food Res Int 2017; 99:435-443. [DOI: 10.1016/j.foodres.2017.05.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 05/02/2017] [Accepted: 05/25/2017] [Indexed: 10/19/2022]
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39
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Paramita VD, Lo Piccolo JD, Kasapis S. Effect of co-solute concentration on the diffusion of linoleic acid from whey protein matrices. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Ghoshal G, Shivhare US, Banerjee UC. Rheological properties and microstructure of xylanase containing whole wheat bread dough. Journal of Food Science and Technology 2017; 54:1928-1937. [PMID: 28720949 DOI: 10.1007/s13197-017-2627-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/04/2017] [Indexed: 11/26/2022]
Abstract
The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of whole wheat bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related characteristics (oscillatory tests) were evaluated. Change in visco-elastic properties of xylanase containing dough was evaluated by oscillatory and creep measurements. The flow experiments were conducted under steady-state condition with shear rate ranging from 0.01 to 100 s-1. Frequency sweep experiments were performed between 0.01 and 10 Hz. It revealed that in both control and xylanase containing dough formulation, the elastic modulus was higher than viscous modulus in the entire range of frequency. Our results represent the adequacy of fitting of dynamic moduli in Power law model and week gel model. Peleg model as well as six element Kelvin model described well the creep behaviour of control and xylanase-containing dough. Uniaxial extensibility was assessed by Kieffer dough and gluten extensibility rig. Lyophilized powder of untreated and xylanase treated doughs were tested under scanning electron microscope. FTIR spectra of lyophilized powder of untreated and xylanase treated dough were recorded in the range of 600-4000 cm-1.
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Affiliation(s)
- G Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, 160014 India
| | - U S Shivhare
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, 160014 India
| | - U C Banerjee
- Department of Pharmaceutical Technology, National Institute of Pharmaceutical Education and Research, SAS Nagar, Punjab 160062 India
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41
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Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.06.048] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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43
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Ramos OL, Pereira RN, Martins A, Rodrigues R, Fuciños C, Teixeira JA, Pastrana L, Malcata FX, Vicente AA. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit Rev Food Sci Nutr 2017; 57:1377-1393. [PMID: 26065435 DOI: 10.1080/10408398.2014.993749] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
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Affiliation(s)
- Oscar L Ramos
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal
| | - Ricardo N Pereira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Artur Martins
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Rui Rodrigues
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Clara Fuciños
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - José A Teixeira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Lorenzo Pastrana
- c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - F Xavier Malcata
- b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.,d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal
| | - António A Vicente
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
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44
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Spotti MJ, Tarhan Ö, Schaffter S, Corvalan C, Campanella OH. Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.014] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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Abstract
Some of the most remarkable materials in nature are made from proteins. The properties of these materials are closely connected to the hierarchical assembly of the protein building blocks. In this perspective, amyloid-like protein nanofibrils (PNFs) have emerged as a promising foundation for the synthesis of novel bio-based materials for a variety of applications. Whereas recent advances have revealed the molecular structure of PNFs, the mechanisms associated with fibril-fibril interactions and their assembly into macroscale structures remain largely unexplored. Here, we show that whey PNFs can be assembled into microfibers using a flow-focusing approach and without the addition of plasticizers or cross-linkers. Microfocus small-angle X-ray scattering allows us to monitor the fibril orientation in the microchannel and compare the assembly processes of PNFs of distinct morphologies. We find that the strongest fiber is obtained with a sufficient balance between ordered nanostructure and fibril entanglement. The results provide insights in the behavior of protein nanostructures under laminar flow conditions and their assembly mechanism into hierarchical macroscopic structures.
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46
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Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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47
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Sasaki N, Saitoh Y, Sharma RK, Furusawa K. Determination of the elastic modulus of β-lactoglobulin amyloid fibrils by measuring the Debye-Waller factor. Int J Biol Macromol 2016; 92:240-245. [PMID: 27411296 DOI: 10.1016/j.ijbiomac.2016.07.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 06/27/2016] [Accepted: 07/03/2016] [Indexed: 10/21/2022]
Abstract
Although amyloid fibrils are associated with amyloidoses, they are now being considered as novel biomaterials for industrial use due to their structural stability in the matured state. Therefore, the physical characteristics of these materials need to be clarified prior to their industrial application. In the present study, the mechanical properties of amyloid fibrils precursored by β-lactoglobulin were investigated. Previous studies have examined the stiffness or modulus values of these fibrils using atomic force microscopy. However, the modulus values reported, even for amyloid fibrils from the same precursor proteins, range over three orders of magnitude, from a few MPa to GPa, depending on the experimental methods employed under specific loading conditions. We determined the elastic modulus of amyloid fibrils by measuring spontaneous thermal fluctuations in the material, the Debye-Waller factor. This method does not require any contact between the probe and material or any loading. The vibrational modes of a fibril were considered in order to estimate mechanical parameters. The modulus value determined along the fibril axis for single amyloid fibrils was slightly smaller than those reported in the literature. The smaller modulus value suggests the existence of less ordered proto-fibrils in our specimen, which was confirmed by the AFM images.
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Affiliation(s)
- Naoki Sasaki
- Faculty of Advanced Life Science, Department of Advanced Transdisciplinary Sciences, Hokkaido University, Kita-ku, Sapporo, 060-0810, Japan.
| | - Yuna Saitoh
- Department of Bio-macromolecular Science, Hokkaido University, Kita-ku, Sapporo, 060-0810, Japan
| | - Rajesh Kumar Sharma
- Graduate School of Life Science, Hokkaido University, Kita-ku, Sapporo, 060-0810, Japan
| | - Kazuya Furusawa
- Faculty of Advanced Life Science, Department of Advanced Transdisciplinary Sciences, Hokkaido University, Kita-ku, Sapporo, 060-0810, Japan
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48
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Xu HH, Wang J, Dong SR, Cheng W, Kong BH, Tan JY. Acid-responsive properties of fibrils from heat-induced whey protein concentrate. J Dairy Sci 2016; 99:6052-6060. [PMID: 27265171 DOI: 10.3168/jds.2015-10823] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2015] [Accepted: 04/28/2016] [Indexed: 11/19/2022]
Abstract
The heat-induced fibrils of whey protein concentrate (WPC) have demonstrated an acid-responsive property; that is, the fibrils went through formation-depolymerization-reformation as pH was adjusted to 1.8, 6.5, and back to 1.8. We investigated the microstructure, driving force, and thermal stability of 3.0% (wt) WPC nanofibrils adjusted between pH 6.5 and 1.8 twice. The results showed that the nanofibrils had acid-responsive properties and good thermal stability after reheating for 10h at 90°C and adjusting pH from 1.8 to 6.5 to 1.8. The content of WPC fibril aggregates was not much different with the prolongation of heating times during pH variation. Although the nanofibrils' structure could be destroyed only by changing the pH, the essence of this destruction might only form fiber fragments, polymers that would restore a fibrous structure upon returning to pH 1.8. A described model for the acid-responsive assembly of fibrils of WPC was proposed. The fibrils went through formation-depolymerization-reformation by weaker noncovalent interactions (surface hydrophobicity) as pH changed from 1.8 to 6.5 back to 1.8. However, the fibrils lost the acid-responsive properties because much more S-S (disulfide) formation occurred when the solution was adjusted to pH 6.5 and reheated. Meanwhile, fibrils still possessed acid-responsive properties when reheated at pH 1.8, and the content of fibrils slightly increased with a further reduction of α-helix structure.
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Affiliation(s)
- Hong-Hua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China.
| | - Jing Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Shi-Rong Dong
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Wen Cheng
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Bao-Hua Kong
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Jun-Yan Tan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
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49
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Peng J, Kroes-Nijboer A, Venema P, van der Linden E. Stability of colloidal dispersions in the presence of protein fibrils. SOFT MATTER 2016; 12:3514-3526. [PMID: 26961754 DOI: 10.1039/c5sm03101j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We studied the stability of monodispersed polystyrene latex dispersions with protein fibrils at different concentrations at pH 2 using microscopy and diffusing wave spectroscopy. At low fibril concentrations, fibrils induced bridging flocculation due to the opposite charges between fibrils and the latex particles. At higher fibril concentration the dispersions were stabilized due to steric and/or electrostatic repulsion. Upon further increasing fibril concentration, we find that the dispersion is destabilized again by depletion interaction. At even higher fibril concentration, the dispersions are stabilized again. These dispersions have a higher stability compared to the dispersions without fibrils. Interestingly, these dispersions contain single particles and small clusters of particles that do not grow beyond a certain size. Although the stabilization mechanism is not clear yet, the results from microscopy and diffusing wave spectroscopy point in the direction of a kinetic barrier that depends on fibril concentration.
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Affiliation(s)
- Jinfeng Peng
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands.
| | - Ardy Kroes-Nijboer
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands.
| | - Paul Venema
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands.
| | - Erik van der Linden
- Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, The Netherlands.
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Impact of stirring speed on β-lactoglobulin fibril formation. Food Sci Biotechnol 2016; 25:15-21. [PMID: 30263481 DOI: 10.1007/s10068-016-0093-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Revised: 01/04/2016] [Accepted: 01/04/2016] [Indexed: 10/21/2022] Open
Abstract
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology.
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