1
|
Pasquier C, Pezennec S, Bouchoux A, Cabane B, Lechevalier V, Le Floch-Fouéré C, Paboeuf G, Pasco M, Dollet B, Lee LT, Beaufils S. Protein Transport upon Advection at the Air/Water Interface: When Charge Matters. Langmuir 2021; 37:12278-12289. [PMID: 34636247 DOI: 10.1021/acs.langmuir.1c01591] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The formation of dense protein interfacial layers at a free air-water interface is known to result from both diffusion and advection. Furthermore, protein interactions in concentrated phases are strongly dependent on their overall positive or negative net charge, which is controlled by the solution pH. As a consequence, an interesting question is whether the presence of an advection flow of water toward the interface during protein adsorption produces different kinetics and interfacial structure of the adsorbed layer, depending on the net charge of the involved proteins and, possibly, on the sign of this charge. Here we test a combination of the following parameters using ovalbumin and lysozyme as model proteins: positive or negative net charge and the presence or absence of advection flow. The formation and the organization of the interfacial layers are studied by neutron reflectivity and null-ellipsometry measurements. We show that the combined effect of a positive charge of lysozyme and ovalbumin and the presence of advection flow does induce the formation of interfacial multilayers. Conversely, negatively charged ovalbumin forms monolayers, whether advection flow is present or not. We show that an advection/diffusion model cannot correctly describe the adsorption kinetics of multilayers, even in the hypothesis of a concentration-dependent diffusion coefficient as in colloidal filtration, for instance. Still, it is clear that advection is a necessary condition for making multilayers through a mechanism that remains to be determined, which paves the way for future research.
Collapse
Affiliation(s)
- Coralie Pasquier
- INRAE, Institut Agro, STLO, F-35042 Rennes, France
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
| | | | - Antoine Bouchoux
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | | | | | | | - Gilles Paboeuf
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
| | | | - Benjamin Dollet
- Université Grenoble Alpes, CNRS, LIPhy, 38000 Grenoble, France
| | - Lay-Theng Lee
- Laboratoire Léon Brillouin CEA - Saclay, Université Paris-Saclay, 91191 Gif-sur-Yvette Cedex, France
| | - Sylvie Beaufils
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
| |
Collapse
|
2
|
Suwareh O, Causeur D, Jardin J, Briard-Bion V, Le Feunteun S, Pezennec S, Nau F. Statistical modeling of in vitro pepsin specificity. Food Chem 2021; 362:130098. [PMID: 34090041 DOI: 10.1016/j.foodchem.2021.130098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/13/2021] [Accepted: 05/11/2021] [Indexed: 11/30/2022]
Abstract
The specificity of pepsin, the major protease of gastric digestion, has been previously investigated, but only regarding the primary sequence of the protein substrates. The present study aimed to consider in addition physicochemical and structural characteristics, at the molecular and sub-molecular scales. For six different proteins submitted to in vitro gastric digestion, the peptide bonds cleaved were determined from the peptides released and identified by LC-MS/MS. An original statistical approach, based on propensity scores calculated for each amino acid residue on both sides of the peptide bonds, concluded that preferential cleavage occurred after Leu and Phe, and before Ile. Moreover, reliable statistical models developed for predicting peptide bond cleavage, highlighted the predominant role of the amino acid residues at the N-terminal side of the peptide bonds, up to the seventh position (P7 and P7'). The significant influence of hydrophobicity, charge and structural constraints around the peptide bonds was also evidenced.
Collapse
Affiliation(s)
- Ousmane Suwareh
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - David Causeur
- IRMAR UMR6625, CNRS, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Julien Jardin
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | | | - Steven Le Feunteun
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Stéphane Pezennec
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| | - Françoise Nau
- STLO, INRAE, Institut Agro, 65 rue de Saint-Brieuc, 35042 Rennes, France.
| |
Collapse
|
3
|
Legros J, Jan S, Bonnassie S, Gautier M, Croguennec T, Pezennec S, Cochet MF, Nau F, Andrews SC, Baron F. The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review. Foods 2021; 10:823. [PMID: 33920211 PMCID: PMC8070150 DOI: 10.3390/foods10040823] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 12/17/2022] Open
Abstract
Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg production and distribution, eggs remain a vehicle for foodborne transmission of Salmonella enterica serovar Enteritidis, which continues to represent a major public health challenge. It is generally accepted that iron deficiency, mediated by the iron-chelating properties of the egg-white protein ovotransferrin, has a key role in inhibiting infection of eggs by Salmonella. Ovotransferrin has an additional antibacterial activity beyond iron-chelation, which appears to depend on direct interaction with the bacterial cell surface, resulting in membrane perturbation. Current understanding of the antibacterial role of ovotransferrin is limited by a failure to fully consider its activity within the natural context of the egg white, where a series relevant environmental factors (such as alkalinity, high viscosity, ionic composition, and egg white protein interactions) may exert significant influence on ovotransferrin activity. This review provides an overview of what is known and what remains to be determined regarding the antimicrobial activity of ovotransferrin in egg white, and thus enhances understanding of egg safety through improved insight of this key antimicrobial component of eggs.
Collapse
Affiliation(s)
- Julie Legros
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
- School of Biological Sciences, Health and Life Sciences Building, University of Reading, Reading RG6 6AX, UK;
| | - Sophie Jan
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Sylvie Bonnassie
- UFR Sciences de la vie et de L’environnement, Université de Rennes 1, 35000 Rennes, France;
| | - Michel Gautier
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Thomas Croguennec
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Stéphane Pezennec
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Marie-Françoise Cochet
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Françoise Nau
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| | - Simon C. Andrews
- School of Biological Sciences, Health and Life Sciences Building, University of Reading, Reading RG6 6AX, UK;
| | - Florence Baron
- STLO, INRAE, Institut Agro, 35042 Rennes, France; (J.L.); (S.J.); (M.G.); (T.C.); (S.P.); (M.-F.C.); (F.N.)
| |
Collapse
|
4
|
Guyomarc'h F, Arvisenet G, Bouhallab S, Canon F, Deutsch SM, Drigon V, Dupont D, Famelart MH, Garric G, Guédon E, Guyot T, Hiolle M, Jan G, Le Loir Y, Lechevalier V, Nau F, Pezennec S, Thierry A, Valence F, Gagnaire V. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
5
|
Lazzaro F, Bouchoux A, Raynes J, Williams R, Ong L, Hanssen E, Lechevalier V, Pezennec S, Cho HJ, Logan A, Gras S, Gaucheron F. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
6
|
Bourlieu C, Mahdoueni W, Paboeuf G, Gicquel E, Ménard O, Pezennec S, Bouhallab S, Deglaire A, Dupont D, Carrière F, Vié V. Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption. Biochimie 2020; 169:95-105. [DOI: 10.1016/j.biochi.2019.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Accepted: 12/07/2019] [Indexed: 12/11/2022]
|
7
|
Madadlou A, Famelart MH, Pezennec S, Rousseau F, Floury J, Dupont D. Interfacial and (emulsion) gel rheology of hydrophobised whey proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104556] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
8
|
Audebert A, Saint-Jalmes A, Beaufils S, Lechevalier V, Le Floch-Fouéré C, Cox S, Leconte N, Pezennec S. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams. J Colloid Interface Sci 2019; 542:222-232. [DOI: 10.1016/j.jcis.2019.02.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
|
9
|
Boire A, Renard D, Bouchoux A, Pezennec S, Croguennec T, Lechevalier V, Le Floch-Fouéré C, Bouhallab S, Menut P. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly. Annu Rev Food Sci Technol 2019; 10:521-539. [PMID: 30633568 DOI: 10.1146/annurev-food-032818-121907] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft-matter physics can be used to control food protein assembly. We discuss physical models from polymer and colloidal science that best describe and predict the phase behavior of proteins. We explore the occurrence of phase transitions along two axes: increasing protein concentration and increasing molecular attraction. This review provides new perspectives on the link between the interactions, phase transitions, and assembly of proteins that can help in designing new food products and innovative food processing operations.
Collapse
Affiliation(s)
- Adeline Boire
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Denis Renard
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Antoine Bouchoux
- LISBP, Université de Toulouse, CNRS, INRA, INSA, F-31077 Toulouse, France
| | | | | | | | | | - Saïd Bouhallab
- STLO, INRA UMR1253, Agrocampus Ouest, F-35042 Rennes, France
| | - Paul Menut
- Montpellier SupAgro, 34060 Montpellier, France; .,Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300 Massy, France
| |
Collapse
|
10
|
Derde M, Vié V, Walrant A, Sagan S, Lechevalier V, Guérin-Dubiard C, Pezennec S, Cochet MF, Paboeuf G, Pasco M, Baron F, Gautier M, Jan S, Nau F. Antimicrobial activity of lysozyme isoforms: Key molecular features. Biopolymers 2017; 107. [DOI: 10.1002/bip.23040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 11/11/2022]
Affiliation(s)
- Melanie Derde
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Véronique Vié
- Université de Rennes 1, Institut de Physique de Rennes, UMR6251, CNRS; Rennes F-35 France
| | - Astrid Walrant
- Sorbonne Universités, UPMC Université Paris 06, PSL Research University, Ecole Normale Supérieure, CNRS, Laboratoire des Biomolécules (LBM); Paris F-75 France
| | - Sandrine Sagan
- Sorbonne Universités, UPMC Université Paris 06, PSL Research University, Ecole Normale Supérieure, CNRS, Laboratoire des Biomolécules (LBM); Paris F-75 France
| | | | | | | | | | - Gilles Paboeuf
- Université de Rennes 1, Institut de Physique de Rennes, UMR6251, CNRS; Rennes F-35 France
| | | | - Florence Baron
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Michel Gautier
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Sophie Jan
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Françoise Nau
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| |
Collapse
|
11
|
Bourlieu C, Paboeuf G, Chever S, Pezennec S, Cavalier JF, Guyomarc’h F, Deglaire A, Bouhallab S, Dupont D, Carrière F, Vié V. Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation. Colloids Surf B Biointerfaces 2016; 143:97-106. [DOI: 10.1016/j.colsurfb.2016.03.032] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 03/07/2016] [Accepted: 03/10/2016] [Indexed: 01/17/2023]
|
12
|
Pasquier C, Beaufils S, Bouchoux A, Rigault S, Cabane B, Lund M, Lechevalier V, Le Floch-Fouéré C, Pasco M, Pabœuf G, Pérez J, Pezennec S. Osmotic pressures of lysozyme solutions from gas-like to crystal states. Phys Chem Chem Phys 2016; 18:28458-28465. [DOI: 10.1039/c6cp03867k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Osmotic pressures of lysozyme solutions at concentrations up to 850 g L−1 show three regimes and a clear influence of ionic strength.
Collapse
Affiliation(s)
| | | | | | | | - Bernard Cabane
- Laboratoire CBI
- CNRS UMR 8231
- Université Pierre et Marie Curie
- Université Diderot
- ESPCI
| | - Mikael Lund
- Department of Theoretical Chemistry
- Lund University
- SE-22100 Lund
- Sweden
| | | | | | | | | | | | | |
Collapse
|
13
|
Silva JVC, Pezennec S, Lortal S, Floury J. Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels. J Agric Food Chem 2015; 63:6624-6632. [PMID: 26154894 DOI: 10.1021/acs.jafc.5b02401] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This work explores the influence of both the physicochemical characteristics of solutes and the solute-matrix interactions on diffusion in casein systems. Diffusion coefficients of three solute groups (dextrans, proteins, and peptides) presenting different physicochemical characteristics, such as molecular flexibility and charge, were measured using the technique of fluorescence recovery after photobleaching (FRAP). The casein systems had the same casein concentration, but different microstructures (suspension or gel), and/or a different pH (5.2 or 6.6). Flexible solutes diffused more rapidly through the casein systems than the rigid ones. Electrostatic interactions between charged solute molecules and the casein matrix were partly screened due to the high ionic strength of the systems. As a consequence, it was the flexibility of the solute molecule (rather than its charge) that most influenced its diffusion through casein systems.
Collapse
Affiliation(s)
- Juliana V C Silva
- †INRA, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
- ‡Agrocampus Ouest, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
| | - Stéphane Pezennec
- †INRA, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
- ‡Agrocampus Ouest, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
| | - Sylvie Lortal
- †INRA, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
- ‡Agrocampus Ouest, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
| | - Juliane Floury
- †INRA, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
- ‡Agrocampus Ouest, UMR1253 Science and Technology of Milk and Eggs, F-35042 Rennes, France
| |
Collapse
|
14
|
Lacou L, Lê S, Pezennec S, Gagnaire V. An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2014.10.052] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
15
|
Bourlieu C, Ménard O, De La Chevasnerie A, Sams L, Rousseau F, Madec MN, Robert B, Deglaire A, Pezennec S, Bouhallab S, Carrière F, Dupont D. The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion. Food Chem 2015; 182:224-35. [PMID: 25842331 DOI: 10.1016/j.foodchem.2015.03.001] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 02/27/2015] [Accepted: 03/01/2015] [Indexed: 10/23/2022]
Abstract
Milk lipids supply most of the calories necessary for newborn growth in maternal milk or infant formulas. The chemical composition of infant formulas has been optimized but not the structure of the emulsion. There is still a major difference between the native emulsions of milk fat globules and processed submicronic emulsions in infant formulas. This difference may modify the kinetics of digestion of emulsions in newborns and influence lipid metabolism. To check this, semi-dynamic gastric in vitro digestions were conducted on three matrices: a standardized milk emulsion containing native milk fat globules referred to as minimally-processed emulsion and two processed model infant formulas (homogenized or homogenized/pasteurized). Gastric conditions mimicked those reported in newborns. The minimally-processed emulsion was lipolyzed and proteolyzed slower than processed formulas. The difference in initial structure persisted during digestion. The surface of the droplets was the key parameter to control gastric lipolysis kinetics, the pattern of released fatty acids and proteolysis by faster hydrolysis of adsorbed proteins.
Collapse
Affiliation(s)
| | - Olivia Ménard
- INRA-UMR 1253 STLO, France; Agrocampus Ouest, France
| | | | - Laura Sams
- CNRS, Aix Marseille Université, UMR 7282 EIPL, France; GERME S.A., France
| | | | | | - Benoît Robert
- INRA-UMR 1253 STLO, France; Agrocampus Ouest, France
| | | | | | | | | | - Didier Dupont
- INRA-UMR 1253 STLO, France; Agrocampus Ouest, France
| |
Collapse
|
16
|
Desfougères Y, Saint-Jalmes A, Salonen A, Vié V, Beaufils S, Pezennec S, Desbat B, Lechevalier V, Nau F. Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme. Langmuir 2011; 27:14947-14957. [PMID: 22040020 DOI: 10.1021/la203485y] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Identification of the key physicochemical parameters of proteins that determine their interfacial properties is still incomplete and represents a real stake challenge, especially for food proteins. Many studies have thus consisted in comparing the interfacial behavior of different proteins, but it is difficult to draw clear conclusions when the molecules are completely different on several levels. Here the adsorption process of a model protein, the hen egg-white lysozyme, and the same protein that underwent a thermal treatment in the dry state, was characterized. The consequences of this treatment have been previously studied: net charge and hydrophobicity increase and lesser protein stability, but no secondary and tertiary structure modification (Desfougères, Y.; Jardin, J.; Lechevalier, V.; Pezennec, S.; Nau, F. Biomacromolecules 2011, 12, 156-166). The present study shows that these slight modifications dramatically increase the interfacial properties of the protein, since the adsorption to the air-water interface is much faster and more efficient (higher surface pressure). Moreover, a thick and strongly viscoelastic multilayer film is created, while native lysozyme adsorbs in a fragile monolayer film. Another striking result is that completely different behaviors were observed between two molecular species, i.e., native and native-like lysozyme, even though these species could not be distinguished by usual spectroscopic methods. This suggests that the air-water interface could be considered as a useful tool to reveal very subtle differences between protein molecules.
Collapse
|
17
|
Morand M, Guyomarc’h F, Pezennec S, Famelart MH. On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
18
|
Le Floch-Fouéré C, Pezennec S, Pézolet M, Rioux-Dubé JF, Renault A, Beaufils S. Unexpected differences in the behavior of ovotransferrin at the air–water interface at pH 6.5 and 8.0. J Colloid Interface Sci 2011; 356:614-23. [DOI: 10.1016/j.jcis.2011.01.073] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2010] [Revised: 01/20/2011] [Accepted: 01/21/2011] [Indexed: 10/18/2022]
|
19
|
Desfougères Y, Jardin J, Lechevalier V, Pezennec S, Nau F. Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure. Biomacromolecules 2010; 12:156-66. [PMID: 21166442 DOI: 10.1021/bm101089g] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Protein chemical degradations occur naturally into living cells as soon as proteins have been synthesized. Among these modifications, deamidation of asparagine or glutamine residues has been extensively studied, whereas the intermediate state, a succinimide derivative, was poorly investigated because of the difficulty of isolating those transient species. We used an indirect method, a limited thermal treatment in the dry state at acidic pH, to produce stable cyclic imide residues in hen lysozyme molecules, enabling us to examine the structural and functional properties of so modified proteins. Five cyclic imide rings have been located at sites directly accessible to solvent and did not lead to any changes in secondary or tertiary structures. However, they altered the catalytic properties of lysozyme and significantly decreased the intrinsic stability of the molecules. Moreover, dimerization occurred during the treatment, and this phenomenon was proportional to the extent of chemical degradation. We propose that succinimide formation could be responsible for covalent bond formation under specific physicochemical conditions that could be found in vivo.
Collapse
Affiliation(s)
- Yann Desfougères
- Agrocampus Ouest and INRA, UMR1253 STLO, F-35042 Rennes, France.
| | | | | | | | | |
Collapse
|
20
|
Van Audenhaege M, Belmejdoub J, Dupont D, Chalvin A, Pezennec S, Le Gouar Y, Garnier-Lambrouin F, Rabiller-Baudry M, Gesan-Guiziou G. A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach. J Dairy Sci 2010; 93:3910-24. [DOI: 10.3168/jds.2009-2995] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2009] [Accepted: 05/22/2010] [Indexed: 11/19/2022]
|
21
|
Renault A, Rioux-Dubé JF, Lefèvre T, Pezennec S, Beaufils S, Vié V, Tremblay M, Pézolet M. Surface properties and conformation of Nephila clavipes spider recombinant silk proteins at the air-water interface. Langmuir 2009; 25:8170-8180. [PMID: 19400566 DOI: 10.1021/la900475q] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The dragline fiber of spiders is composed of two proteins, the major ampullate spidroins I and II (MaSpI and MaSpII). To better understand the assembly mechanism and the properties of these proteins, the adsorption behavior of the recombinant proteins of the spider Nephila clavipes produced by Nexia Biotechnologies Inc. has been studied at the air-water interface using ellipsometry, surface pressure, rheological, and infrared measurements. The results show that the adsorption is more rapid and more molecules are present at the interface for MaSpII than for MaSpI. MaSpII has thus a higher affinity for the interface than MaSpI, which is consistent with its higher aggregation propensity in water. The films formed at the interface consist of networks containing a high content of intermolecular beta-sheets as revealed by the in situ polarization modulation infrared absorption reflection spectra. The infrared results further demonstrate that, for MaSpI, the beta-sheets are formed as soon as the proteins adsorb to the interface while for MaSpII the beta-sheet formation occurs more slowly. The amount of beta-sheets is lower for MaSpII than for MaSpI, most likely due to the presence of proline residues in its sequence. Both proteins form elastic films, but they are heterogeneous for MaSpI and homogeneous for MaSpII most probably as a result of a more ordered and slower aggregation process for MaSpII. This difference in their mechanism of assembly and interfacial behaviors does not seem to arise from their overall hydrophobicity or from a specific pattern of hydrophobicity, but rather from the longer polyalanine motifs, lower glycine content, and higher proline content of MaSpII. The propensity of both spidroins to form beta-sheets, especially the polyalanine blocks, suggests the participation of both proteins in the silk's beta-sheet crystallites.
Collapse
Affiliation(s)
- Anne Renault
- Centre de recherche sur les materiaux avances, Departement de chimie, Universite Laval, Quebec, Canada G1 V 0A6
| | | | | | | | | | | | | | | |
Collapse
|
22
|
Desfougères Y, Lechevalier V, Pezennec S, Artzner F, Nau F. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. J Agric Food Chem 2008; 56:5120-5128. [PMID: 18540622 DOI: 10.1021/jf703715j] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Dry-heating is considered to be one of the most promising approaches to improving the functionality of food proteins. It has been shown that even if only minor structural modifications occur during dry-heating, the foaming properties of proteins are highly improved. With the recent results obtained in the field of foam stabilization by nanoparticles or protein aggregates in mind, a study was undertaken on the impact of dry-heating of lysozyme, used as a model protein, on its foaming properties. This work highlighted the fact that dry-heated hen egg white lysozyme simultaneously exhibited enhanced foaming properties and aggregation capacity. Although the conditions that favored bulk aggregation (high ionic strength, pH, treatment duration, and protein concentration) also favored foaming properties, the large bulk aggregates were not essential to obtain the best functionality. It is envisaged that heat-treated lysozyme may self-associate at the air/water interface, stabilizing air bubbles.
Collapse
Affiliation(s)
- Yann Desfougères
- UMR1253, Science et Technologie du Lait et de l'Oeuf, INRA, Agrocampus Rennes, 35000 Rennes, France.
| | | | | | | | | |
Collapse
|
23
|
Croguennec T, Renault A, Beaufils S, Dubois JJ, Pezennec S. Interfacial properties of heat-treated ovalbumin. J Colloid Interface Sci 2007; 315:627-36. [PMID: 17707856 DOI: 10.1016/j.jcis.2007.07.041] [Citation(s) in RCA: 102] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2007] [Revised: 07/10/2007] [Accepted: 07/10/2007] [Indexed: 11/20/2022]
Abstract
The interfacial properties (kinetics of adsorption at the air/water interface, rheology of the interfacial layer) of ovalbumin molecules, unheated or previously heat-denatured in solution (10 g L(-1), pH 7, NaCl 50 mM) under controlled conditions (up to 40 min at 80 degrees C), were investigated. Heat treatments induced the formation of covalent aggregates which surface exhibits a higher hydrophobicity and an increased exposition of sulfhydryl groups when compared to native ovalbumin (unheated). Although they have a larger hydrodynamic size, aggregates adsorb as fast as native ovalbumin at the air/water interface. However, aggregates are able to established rapid contacts in the interfacial layer as shown by the fast increase of both surface pressure and shear elastic constant. In contrast, native ovalbumin needs longer time to developed intermolecular contacts and exhibits lower foam stability even if the shear elastic constant on aging reached higher value than for ovalbumin aggregates.
Collapse
Affiliation(s)
- Thomas Croguennec
- INRA-Agrocampus, UMR1253, Science & Technologie du lait et de l'oeuf, 65 rue St Brieuc, F-35000 Rennes, France.
| | | | | | | | | |
Collapse
|
24
|
Croguennec T, Renault A, Bouhallab S, Pezennec S. Interfacial and foaming properties of sulfydryl-modified bovine β-lactoglobulin. J Colloid Interface Sci 2006; 302:32-9. [PMID: 16876179 DOI: 10.1016/j.jcis.2006.06.061] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2006] [Revised: 06/16/2006] [Accepted: 06/17/2006] [Indexed: 10/24/2022]
Abstract
The effects of a control blocking of free cystein by N-ethylmaleimide on the interfacial behavior (kinetics of adsorption at the air/water interface, rheology of the interfacial layer) as well as on the foaming properties (density, stability) of beta-lactoglobulin were investigated. Compared to native beta-lactoglobulin (unmodified beta-lactoglobulin), sulfydryl-modified beta-lactoglobulin exhibited higher surface hydrophobicity, adsorbed faster at the air/water interface, had the capability to develop rapidly an interfacial layer with high shear elastic constant but exhibited a considerably lower shear elastic constant plateau value. Moreover, sulfydryl-modified beta-lactoglobulin exhibited better foaming properties especially regarding the short-term foam stability suggesting that the initial rheology of the interfacial film is at least as much important for the general mechanism of foam stabilization as the potential viscoelasticity the interfacial film could reach on aging.
Collapse
Affiliation(s)
- Thomas Croguennec
- UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus Rennes, CS-84215, 65, rue de St. Brieuc, 35042 Rennes Cedex, France.
| | | | | | | |
Collapse
|
25
|
Berger G, Girault G, Pezennec S, Zimmermann JL. The use of HPLC for the Study of Chloroplast ATPase Enzymatic Activity and ATP Binding. J LIQ CHROMATOGR R T 2006. [DOI: 10.1080/10826079808006600] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- G. Berger
- a Section de Bioenergetique , DBCM, CEA Saclay , Gif sur Yvette Cedex, F-91191, France
| | - G. Girault
- a Section de Bioenergetique , DBCM, CEA Saclay , Gif sur Yvette Cedex, F-91191, France
| | - S. Pezennec
- a Section de Bioenergetique , DBCM, CEA Saclay , Gif sur Yvette Cedex, F-91191, France
| | - J. L. Zimmermann
- a Section de Bioenergetique , DBCM, CEA Saclay , Gif sur Yvette Cedex, F-91191, France
| |
Collapse
|
26
|
Lechevalier V, Croguennec T, Pezennec S, Guérin-Dubiard C, Pasco M, Nau F. Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface. J Agric Food Chem 2003; 51:6354-6361. [PMID: 14518967 DOI: 10.1021/jf034184n] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Structural modifications of ovalbumin, ovotransferrin, and lysozyme at the air-water interface have been investigated using SDS-PAGE, both intrinsic and ANS fluorometry, and circular dichroism experiments. Ovalbumin contact with an interface induced an exposure of aromatic residues, a slight decrease in alpha-helix structures (-1.7%), and an increase in both beta-sheet (+3.4%) and beta-turn (+7.9%) structures. Moreover, these conformational changes led to the formation of insoluble polymers of ovalbumin through intermolecular disulfide bonds. Ovotransferrin contact with an interface led to an increase in its surface hydrophobicity (+30%) and modifications of its secondary structure (-33% of alpha-helices, +96.4% of beta-sheets, +13.2% of beta-turns, and +21.2% of random coils), characteristic of major conformational changes. On the other hand, lysozyme did not undergo any structural modification. These results clearly underscore that at the air-water interface proteins are susceptible to denaturation.
Collapse
Affiliation(s)
- Valérie Lechevalier
- UMR INRA-ENSAR Physico-Chimie et Technologie des Ovoproduits, CS 84215, 65 rue de Saint Brieuc, 35042 Rennes Cedex, France.
| | | | | | | | | | | |
Collapse
|
27
|
Famelart MH, Tomazewski J, Piot M, Pezennec S. Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(02)00176-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
28
|
Abstract
A simple rapid procedure for preparation of large quantities of highly purified homogeneous ovalbumin from egg white by using an anion exchanger is described. It is based on the principle of frontal chromatography. The volume of "mucin-free" egg white loaded onto the column was determined in order to exceed resin capacity. Thus, competition between proteins for resin sites was created. Owing to its high negative charge density, ovalbumin drives other egg white proteins from the column progressively. Two hundred and fifty milliliters of Q-Sepharose FF gel eluted isocratically with 0. 5 M NaCl extracted 9.55 g of ovalbumin with a purity rate of 83%. A 6.75 g amount of ovalbumin, with a purity rate of 94%, was recovered with an isocratic elution program using 0.14 M NaCl. Purified ovalbumins were compared by electrophoresis and analytical chromatography with other ovalbumin preparations.
Collapse
Affiliation(s)
- T Croguennec
- UMR INRA-ENSA Physico-Chimie et Technologie des Ovoproduits CS 84215 65, Rue de St. Brieuc, 35042 Rennes Cedex, France
| | | | | | | |
Collapse
|
29
|
Pezennec S. The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface. Food Hydrocoll 2000. [DOI: 10.1016/s0268-005x(00)00026-6] [Citation(s) in RCA: 95] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
30
|
Léonil J, Gagnaire V, Mollé D, Pezennec S, Bouhallab S. Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides. J Chromatogr A 2000; 881:1-21. [PMID: 10905689 DOI: 10.1016/s0021-9673(00)00071-6] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The following review describes the development of mass spectrometry off-line and on-line coupled with liquid chromatography to the analysis of food proteins. It includes the significant results recently obtained in the field of milk, egg and cereal proteins. This paper also outlines the research carried out in the area of food protein hydrolysates, which are important components in foodstuffs due to their functional properties. Liquid chromatography and mass spectrometry have been particularly used for the characterization of food peptides and especially in dairy products.
Collapse
Affiliation(s)
- J Léonil
- INRA Laboratoire de Recherches de Technologie Laitière, Rennes, France.
| | | | | | | | | |
Collapse
|
31
|
Berger G, Girault G, Galmiche JM, Pezennec S. The role of Mg2+ in the hydrolytic activity of the isolated chloroplast ATPase: study by high-performance liquid chromatography. J Bioenerg Biomembr 1994; 26:335-46. [PMID: 8077187 DOI: 10.1007/bf00763105] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The influences of total magnesium ion concentration at different total ATP concentrations, and of total ATP concentration, for different total magnesium ion concentrations, on the enzymatic rate of the isolated chloroplast F1 ATPase, have been followed by a chromatographic method consisting in the separation and determination of ADP. From the various series of curves, it is concluded that the experimental results (position of the maxima, Km values) are better fitted by a mechanism involving the activation of the enzyme by magnesium ion and hydrolysis of free ATP, rather than by the classical mechanism, for which the enzyme hydrolyzes the MgATP complex and is inhibited by Mg2+. Although the equations giving the reaction rate are similar in the two cases, the calculated values of Km are widely different. The value obtained from the classical mechanism does not agree with KD, the dissociation constant of the enzyme-substrate complex, measured by the Hummel and Dreyer method. Moreover, when the total ATP concentration tends toward the total magnesium ion concentration, the nucleotide binding to the enzyme tends toward zero, although it should be maximum if MgATP were the true substrate. Finally, the inhibitory effect of Na+ is more easily explained as a competition between this ion and the activating Mg2+, than by the classical mechanism.
Collapse
Affiliation(s)
- G Berger
- Département de Biologie Cellulaire et Moléculaire, CEN Saclay, Gif sur Yvette, France
| | | | | | | |
Collapse
|
32
|
Galmiche JM, Pezennec S, Zhao R, Girault G, Baeuerlein E. The prokaryotic thermophilic TF1-ATPase is functionally compatible with the eukaryotic CFo-part of the chloroplast ATP-synthase. FEBS Lett 1994; 338:152-6. [PMID: 8307173 DOI: 10.1016/0014-5793(94)80354-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The ATP synthase from chloroplasts, CFo.F1, was reconstituted into liposomes, from which most of CF1 was removed by a short treatment with guanidinium chloride. ATP-dependent proton uptake was restored with these CFo-liposomes even better by the addition of the bacterial TF1-than of the related CF1-part. This proton uptake was prevented by tentoxin, a specific inhibitor of the CF1-ATPase, in these CFo.F1-liposomes, but not in the hybrid CFo.TF1-liposomes. Venturicidin, a specific inhibitor of proton flow through CFo, was able to block it in both the hybrid CFo.TF1-liposomes and reconstituted CFo.F1-liposomes. These results indicate that the bacterial TF1-part binds to the eukaryotic CFo-part of four subunits forming a functional CFo.TF1-ATPase.
Collapse
Affiliation(s)
- J M Galmiche
- Max-Planck-Institut für Biochemie, Martinsried, Germany
| | | | | | | | | |
Collapse
|
33
|
Liebl U, Pezennec S, Riedel A, Kellner E, Nitschke W. The Rieske FeS center from the gram-positive bacterium PS3 and its interaction with the menaquinone pool studied by EPR. J Biol Chem 1992; 267:14068-72. [PMID: 1321134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The Rieske 2Fe2S center from Bacillus PS3, a Gram-positive thermophilic eubacterium, has been studied by EPR spectroscopy. Its redox midpoint potential at pH 7.0 was determined to be +165 +/- 10 mV and was found to decrease with an apparent slope of -80 mV/pH unit above pH 7.9. The Qo-site inhibitor stigmatellin induced spectral changes analogous to those reported for Rieske centers from mitochondria and chloroplasts. The redox midpoint potential of the PS3 Rieske cluster was not affected by stigmatellin. The orientation of the g tensor was similar to other Rieske centers (gz and gy are oriented parallel, gx is oriented perpendicular to the membrane plane). The shape of the EPR spectrum of the Rieske cluster from PS3 changed as a function of the redox state of the menaquinone (MK) pool. This permitted the redox midpoint potential of the MK pool to be determined in the membrane. Values of -60 +/- 20 mV at pH 7.0 and of -130 +/- 20 mV at pH 8.0 were obtained. The results are compared with already published data from other Rieske centers. It is proposed that all Rieske centers that function in electron transport chains using MK as pool quinone show common features that distinguish them from Rieske centers operating in ubiquinone- or plastoquinone-based electron transfer chains.
Collapse
Affiliation(s)
- U Liebl
- Section de Bioénergétique, Centre National de la Recherche Scientifique, Gif sur Yvette, France
| | | | | | | | | |
Collapse
|