Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils

Investigation of self-assembly mechanism of gluten protein amyloid fibrils and molecular characterization of structure units

The mechanism of peptides self-assembly into gluten amyloid fibrils was explored through bond-breaking experiments and molecular dynamics (MD) simulations, verified through fibrillation experiments using synthetic peptides. The disruption of hydrogen bonds reduced thioflavin T fluorescence intensity and average particle size of gluten amyloid fibrils by 24 % and 81 %, respectively, causing a breakdown of internal structure. Disruption of electrostatic and hydrophobic forces induced further aggregation of fibrils. MD simulation revealed that peptides transitioned from a dispersed state to aggregation, followed by changes in secondary structure, culminating in the formation of stacked β-sheets structure units. Hydrogen bonding emerged as the primary driver of self-assembly with contributions from hydrophobic and electrostatic interactions. The synthetic single or hybrid peptide systems selected by MD formed ribbon- or fiber-like amyloid fibrils with inter-strand distance of 4.7 Å and respective inter-sheet distances of 10.2 Å and 10.8 Å, suggesting that the structure and morphology of eventual amyloid fibrils were affected by the peptide sequence and cross β-sheet structure units.

Investigation of the Differences in Amyloid-Like Fibrils Derived from Wheat Gluten with Varying Structures under Typical Food Processing Conditions

This study investigates the differences in physicochemical properties, structural characteristics, and fibril morphology among three wheat gluten with distinct secondary structure contents (A protein: high α-helices, low β-sheets, low random coils; C protein: low α-helices, high β-sheets, high random coils; B protein: intermediate structure) when amyloid-like fibrils (AFs) are formed under boiling and steaming conditions. Congo red absorption, polarized light microscopy, and X-ray diffraction confirmed the formation of AFs in proteins A, B, and C under boiling and steaming conditions. Thioflavin T fluorescence revealed that C-protein-derived fibrils (CPF) exhibited the highest intensity, indicating the strongest fibril-forming ability. SE-HPLC analysis showed a gradual increase in molecular weight and AFs contents with prolonged heating. Increased heating time led to larger particle sizes, higher β-sheet content, and involvement of aromatic amino acids in β-sheet formation via π-π stacking, promoting fibril growth. These changes were more pronounced under steaming conditions. AFM revealed that under steaming, the C protein formed longer and taller fibril structures than under boiling. This work establishes a theoretical foundation for understanding the growth mechanism of AFs formed by gluten proteins with different structures during food processing.

Protease-Mediated Synthesis of Zein Nanofibrils: From Structural Elucidation to Functional Application

The fibrillization of plant-based proteins enhances their functionality, enabling potential applications in food and sustainable materials. Zein, a highly hydrophobic protein from corn, is a versatile industrial ingredient, but its functionality is limited to environments containing high levels of organic solvents. This study aims to develop a protease-assisted approach for synthesizing zein nanofibrils as functional building blocks, eliminating the need for organic solvents in the conventional process. Through proteomics, microscopy, and spectroscopy, the bioprocess and structural features of these novel nanofibrils are characterized. The results reveal that over 50% of α-zein sequence is prone to fibrillization, with pepsin demonstrating a clear advantage in efficiently releasing fibrillization-prone peptide segments (bioconversion > 70%) and producing a peptide mixture suitable for self-assembly. The fibrillization process is significantly enhanced by increasing peptide concentration and adding the anionic surfactant sodium dodecyl sulfate, which can lead to the formation of semiflexible fibrils with amyloid-like β-sheet structures. These nanofibrils outperformed native zein as emulsifiers in high internal phase emulsions and are able to form fibrous hydrogels. The protease-assisted fibrillization process achieved in this study provides an effective solution for expanding applications of zein or corn proteins in a purely aqueous environment.

Plant-based protein amyloid fibrils: Origins, formation, extraction, applications, and safety

Amyloid fibrils (AFs) are highly ordered nanostructures formed through the self-assembly of proteins under specific conditions. Due to their unique properties, AFs have garnered significant attention as biomaterials over the past decade. Nevertheless, the increasing reliance on animal proteins for AFs production raises sustainability concerns, highlighting the need for a transition to plant-based proteins as more environmentally friendly feedstocks. This review summarizes the conditions, mechanisms, and factors influencing the fibrillisation of over 20 plant-based protein amyloid fibrils (PAFs). The effectiveness of enzymatic extraction and membrane separation for isolating PAFs was also evaluated. Additionally, the review discusses the potential for enhancing PAFs' suitability through cross-linking with external agents. In the future, PAFs may be developed as advanced nanomaterials for a range of applications, including food hydrogels, cell-cultured meat scaffolds, and food detection sensors. However, thorough investigation of safety concerns and process improvements remain the primary challenges for the development of PAFs.

The Promising Role of Selenium and Yeast in the Fight Against Protein Amyloidosis

In recent years, increasing attention has been paid to research on diseases related to the deposition of misfolded proteins (amyloids) in various organs. Moreover, modern scientists emphasise the importance of selenium as a bioelement necessary for the proper functioning of living organisms. The inorganic form of selenium-sodium selenite (redox-active)-can prevent the formation of an insoluble polymer in proteins. It is very important to undertake tasks aimed at understanding the mechanisms of action of this element in inhibiting the formation of various types of amyloid. Furthermore, yeast cells play an important role in this matter as a eukaryotic model organism, which is intensively used in molecular research on protein amyloidosis. Due to the lack of appropriate treatment in the general population, the problem of amyloidosis remains unsolved. This extracellular accumulation of amyloid is one of the main factors responsible for the occurrence of Alzheimer's disease. The review presented here contains scientific information discussing a brief description of the possibility of amyloid formation in cells and the use of selenium as a factor preventing the formation of these protein aggregates. Recent studies have shown that the yeast model can be successfully used as a eukaryotic organism in biotechnological research aimed at understanding the essence of the entire amyloidosis process. Understanding the mechanisms that regulate the reaction of yeast to selenium and the phenomenon of amyloidosis is important in the aetiology and pathogenesis of various disease states. Therefore, it is imperative to conduct further research and analysis aimed at explaining and confirming the role of selenium in the processes of protein misfolding disorders. The rest of the article discusses the characteristics of food protein amyloidosis and their use in the food industry. During such tests, their toxicity is checked because not all food proteins can produce amyloid that is toxic to cells. It should also be noted that a moderate diet is beneficial for the corresponding disease relief caused by amyloidosis.

Formation, structural characteristics and specific peptide identification of gluten amyloid fibrils

This research investigates the formation of amyloid fibrils using enzymatically hydrolyzed peptides from gluten, including its components glutenin and gliadin. After completing the fibrillation incubation, the gluten group demonstrated the most significant average particle size (908.67 nm) and conversion ratio (57.64 %), with a 19.21 % increase in thioflavin T fluorescence intensity due to self-assembly. The results indicated increased levels of β-sheet structures after fibrillation. The gliadin group exhibited the highest zeta potential (∼13 mV) and surface hydrophobicity (H0 = 809.70). Around 71.15 % of predicted amyloidogenic regions within gliadin peptides showed heightened hydrophobicity. These findings emphasize the collaborative influence of both glutenin and gliadin in the formation of gluten fibrils, influenced by hydrogen bonding, hydrophobic, and electrostatic interactions. They also highlight the crucial role played by gliadin with amyloidogenic fragments such as ILQQIL and SLVLQTL, aiming to provide a theoretical basis for understanding the utilization of gluten proteins.

Fluorescence in depth: integration of spectroscopy and imaging with Raman, IR, and CD for advanced research

Fluorescence spectroscopy serves as a vital technique for studying the interaction between light and fluorescent molecules. It encompasses a range of methods, each presenting unique advantages and applications. This technique finds utility in various chemical studies. This review discusses Fluorescence spectroscopy, its branches such as Time-Resolved Fluorescence Spectroscopy (TRFS) and Fluorescence Lifetime Imaging Microscopy (FLIM), and their integration with other spectroscopic methods, including Raman, Infrared (IR), and Circular Dichroism (CD) spectroscopies. By delving into these methods, we aim to provide a comprehensive understanding of the capabilities and significance of fluorescence spectroscopy in scientific research, highlighting its diverse applications and the enhanced understanding it brings when combined with other spectroscopic methods. This review looks at each technique's unique features and applications. It discusses the prospects of their combined use in advancing scientific understanding and applications across various domains.

Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization

Amyloid-like aggregation widely occurs during the processing and production of natural proteins, with evidence indicating its presence following the thermal processing of wheat gluten. However, significant gaps remain in understanding the underlying fibrillation mechanisms and structural polymorphisms. In this study, the amyloid-like aggregation behavior of wheat gluten and its components (glutenin and gliadin) during cooking was systematically analyzed through physicochemical assessment and structural characterization. The presence of amyloid-like fibrils (AFs) was confirmed using X-ray diffraction and Congo red staining, while Thioflavin T fluorescence revealed different patterns and rates of AFs growth among wheat gluten, glutenin, and gliadin. AFs in gliadin exhibited linear growth curves, while those in gluten and glutenin showed S-shaped curves, with the shortest lag phase and fastest growth rate (t1/2 = 2.11 min) observed in glutenin. Molecular weight analyses revealed AFs primarily in the 10-15 kDa range, shifting to higher weights over time. Glutenin-derived AFs had the smallest ζ-potential value (-19.5 mV) and the most significant size increase post cooking (approximately 400 nm). AFs in gluten involve interchain reorganization, hydrophobic interactions, and conformational transitions, leading to additional cross β-sheets. Atomic force microscopy depicted varying fibril structures during cooking, notably longer, taller, and stiffer AFs from glutenin.

Wheat gluten amyloid fibrils: Conditions, mechanism, characterization, application, and future perspectives

Amyloid fibrils have excellent structural characteristics, such as a high aspect ratio, excellent stiffness, and a wide availability of functional groups on the surface. More studies are now focusing on the formation of amyloid fibrils using food proteins. Protein fibrillation is now becoming recognized as a promising strategy for enhancing the function of food proteins and expanding their range of applications. Wheat gluten is rich in glutamine (Q), hydrophobic amino acids, and the α-helix structure with high β-sheet tendency. These characteristics make it very easy for wheat gluten to form amyloid fibrils. The conditions, formation mechanism, characterization methods, and application of amyloid fibrils formed by wheat gluten are summarized in this review. Further exploration of amyloid fibrils formed by wheat gluten will reveal how they can play a significant role in food, biology, and other fields, especially in medicine.

Mechanisms and pathology of protein misfolding and aggregation

Despite advances in machine learning-based protein structure prediction, we are still far from fully understanding how proteins fold into their native conformation. The conventional notion that polypeptides fold spontaneously to their biologically active states has gradually been replaced by our understanding that cellular protein folding often requires context-dependent guidance from molecular chaperones in order to avoid misfolding. Misfolded proteins can aggregate into larger structures, such as amyloid fibrils, which perpetuate the misfolding process, creating a self-reinforcing cascade. A surge in amyloid fibril structures has deepened our comprehension of how a single polypeptide sequence can exhibit multiple amyloid conformations, known as polymorphism. The assembly of these polymorphs is not a random process but is influenced by the specific conditions and tissues in which they originate. This observation suggests that, similar to the folding of native proteins, the kinetics of pathological amyloid assembly are modulated by interactions specific to cells and tissues. Here, we review the current understanding of how intrinsic protein conformational propensities are modulated by physiological and pathological interactions in the cell to shape protein misfolding and aggregation pathology.

Degree of Hydrolysis Regulated by Enzyme Mediation of Wheat Gluten Fibrillation: Structural Characterization and Analysis of the Mechanism of Action

The impact of different degrees of hydrolysis (DHs) on fibrillation when trypsin mediates wheat gluten (WG) fibrillation has not been thoroughly investigated. This study discussed the differences in amyloid fibrils (AFs) formed from wheat gluten peptides (WGPs) at various DH values. The results from Thioflavin T (ThT) fluorescence analysis indicated that WGPs with DH6 were able to form the most AFs. Changes in Fourier Transform Infrared (FTIR) absorption spectra and secondary structure also suggested a higher degree of fibrillation in DH6 WGPs. Analysis of surface hydrophobicity and ζ-potential showed that DH6 AFs had the highest surface hydrophobicity and the most stable water solutions. Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM) images revealed the best overall morphology of DH6 AFs. These findings can offer valuable insights into the development of a standardized method for preparing wheat gluten amyloid fibrils.

Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles

To clarify the effect of NaCl concentration (0-2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescence data and Congo red stain images confirmed the presence of AFs and revealed that the 0.4% NaCl concentration promoted the production of AFs. The surface hydrophobicity results showed that the hydrophobicity of AFs increased significantly from 3942.05 to 6117.57 when the salt concentration increased from 0 to 0.4%, indicating that hydrophobic interactions were critical for the formation of AFs. Size exclusion chromatography combined with gel electrophoresis plots showed that the effect of NaCl on the molecular weight of AFs was small and mainly distributed in the range of 5-7.1 KDa (equivalent to 40-56 amino acid residues). X-ray diffraction and AFM images showed that the 0.4% NaCl concentration promoted the formation and longitudinal growth of AFs, while higher NaCl concentrations inhibited the formation and expansion of AFs. This study contributes to the understanding of the mechanism of AF formation in wheat flour processing and provides new insight into wheat gluten aggregation behavior.

Effect of Thermal Treatment on the Self-Assembly of Wheat Gluten Polypeptide

Self-assembled fibrillation of wheat gluten is a common phenomenon in the daily production and processing of wheat flour products. The driving forces for its formation and the factors that influence the morphology of fibrils have not been thoroughly investigated. In this study, the effect of three bonding changes (breaking hydrogen bonds, strengthening hydrophobic interactions, and SH-SS exchange reactions) on gluten polypeptide (GP) fibrillation was simulated by adjusting the heating temperature (room temperature (RT), 45 °C, 65 °C, and 95 °C). The results showed that the breakage of hydrogen bonds could induce conformational transitions in GPs and help to excite fibrillation in GPs. Strengthened hydrophobic interactions significantly contributed to the fibrillation of GPs. Covalent crosslinks generated by SH-SS exchange reactions might also promote the fibrillation of GPs. GPs with different degrees of hydrolysis (4.0%, 6.0%, and 10.0%, represented by DH 4, DH 6, and DH 10, respectively) presented different extents of fibrillation, with DH 10 GPs having a higher propensity to fibrillation than DH 4 and DH 6 GPs. The results of Fourier's transform infrared spectroscopy indicated that hydrophobic interactions drive the transition from a random coil and α-helix to a β-sheet. In addition, hydrophobic interactions also drive the intermolecular polymerization of GPs, resulting in larger molecular weight aggregates. The morphology presented by transmission electron microscopy showed that the greater the DH, the stronger the tendency for the worm-like aggregation of GPs.