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Lu J, Fang Q, Ma N, Yang W, Zhang L, Huang T. Gelation behaviour of fish skin gelatin in the presence of methanol‐water and ethanol‐water solvent system. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15522] [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]
Affiliation(s)
- Jinpei Lu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Qi Fang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Nao Ma
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
| | - Lingyue Zhang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- School of Life Science and Material Chemistry Bioengineering, Ningbo University Ningbo China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
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Zhang X, Zhang Z, Liang H, Li J, Wen L, Geng F, Li B. Influence of solvent polarity of ethonal/water binary solvent on the structural, emulsifying, interfacial rheology properties of gliadin nanoparticles. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Tang CH. Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106710] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Tang CH. Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals. Adv Colloid Interface Sci 2021; 292:102432. [PMID: 33934002 DOI: 10.1016/j.cis.2021.102432] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/21/2022]
Abstract
Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To fabricate food protein-based nano-architectures as nanovehicles is one of effective strategies or approaches to improve water solubility, stability, bioavailability and bioactivities of poorly soluble or hydrophobic nutraceuticals. Milk proteins or their components exhibit a great potential to assemble or co-assemble with other components into a variety of nano-architectures (e.g., nano-micelles, nanocomplexes, nanogels, or nanoparticles) as potential nanovehicles for encapsulation and delivery of nutraceuticals. This article provides a comprehensive review about the state-of-art knowledge in utilizing milk proteins to assemble or co-assemble into a variety of nano-architectures as promising encapsulation and delivery nano-systems for hydrophobic nutraceuticals. First, a brief summary about composition, structure and physicochemical properties of milk proteins, especially caseins (or casein micelles) and whey proteins, is presented. Then, the disassembly and reassembly behavior of caseins or whey proteins into nano-architectures is critically reviewed. For caseins, casein micelles can be dissociated and further re-associated into novel micelles, through pH- or high hydrostatic pressure-mediated disassembly and reassembly strategy, or can be directly formed from caseinates through a reassembly process. In contrast, the assembly of whey protein into nano-architectures usually needs a structural unfolding and subsequent aggregation process, which can be induced by heating, enzymatic hydrolysis, high hydrostatic pressure and ethanol treatments. Third, the co-assembly of milk proteins with other components into nano-architectures is also summarized. Last, the potential and effectiveness of assembled milk protein nano-architectures, including reassembled casein micelles, thermally induced whey protein nano-aggregates, α-lactalbumin nanotubes or nanospheres, co-assembled milk protein-polysaccharide nanocomplexes or nanoparticles, as nanovehicles for nutraceuticals (especially those hydrophobic) are comprehensively reviewed. Due to the fact that milk proteins are an important part of diets for human nutrition and health, the review is of crucial importance not only for the development of novel milk protein-based functional foods enriched with hydrophobic nutraceuticals, but also for providing the newest knowledge in the utilization of food protein assembly behavior in the nanoencapsulation of nutraceuticals.
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Tang CH. Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles. Adv Colloid Interface Sci 2021; 291:102402. [PMID: 33752139 DOI: 10.1016/j.cis.2021.102402] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/11/2021] [Accepted: 03/14/2021] [Indexed: 12/15/2022]
Abstract
Use of protein-based nanovehicles has been well recognized to be one of the most effective strategies to improve water dispersibility, stability and bioavailability of nutraceuticals or bioactive ingredients. Thanks to their health-benefiting effects and unique assembly behavior, soy proteins seem to be the perfect food proteins for fabricating nanovehicles in this regard. This review presents the state-of-art knowledge about the assembly of soy proteins into nano-architectures, e. g., nanoparticles, nanocomplexes or nanogels, induced by different physicochemical strategies and approaches. The strategies to trigger the assembly of soy proteins into a variety of nano-architectures are highlighted and critically reviewed. Such strategies include heating, enzymatic hydrolysis, pH shift, urea or ethanol treatment, reduction, and static high pressure treatment. The self-assembly behavior of soy proteins (native or denatured) is also reviewed. Besides the assembly of proteins alone, soy proteins can co-assemble with polysaccharides to form versatile nano-architectures, through different processes, e.g., heating or ultrasonication. Finally, recent progress in the development of assembled soy protein nano-architectures as nanovehicles for hydrophobic nutraceuticals is briefly summarized. With the fast increasing health awareness for natural and safe functional foods, this review is of crucial relevance for providing an important strategy to develop a kind of novel soy protein-based functional foods with dual-function health effects from soy proteins and nutraceuticals.
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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7
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Peng LP, Xu YT, Li XT, Tang CH. Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105307] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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8
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Delavari B, Mamashli F, Bigdeli B, Poursoleiman A, Karami L, Zolmajd-Haghighi Z, Ghasemi A, Samaei-Daryan S, Hosseini M, Haertlé T, Muronetz VI, Halskau Ø, Moosavi-Movahedi AA, Goliaei B, Rezayan AH, Saboury AA. A biophysical study on the mechanism of interactions of DOX or PTX with α-lactalbumin as a delivery carrier. Sci Rep 2018; 8:17345. [PMID: 30478403 PMCID: PMC6255783 DOI: 10.1038/s41598-018-35559-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Accepted: 11/07/2018] [Indexed: 01/25/2023] Open
Abstract
Doxorubicin and paclitaxel, two hydrophobic chemotherapeutic agents, are used in cancer therapies. Presence of hydrophobic patches and a flexible fold could probably make α-Lactalbumin a suitable carrier for hydrophobic drugs. In the present study, a variety of thermodynamic, spectroscopic, computational, and cellular techniques were applied to assess α-lactalbumin potential as a carrier for doxorubicin and paclitaxel. According to isothermal titration calorimetry data, the interaction between α-lactalbumin and doxorubicin or paclitaxel is spontaneous and the K (M-1) value for the interaction of α-lactalbumin and paclitaxel is higher than that for doxorubicin. Differential scanning calorimetry and anisotropy results indicated formation of α-lactalbumin complexes with doxorubicin or paclitaxel. Furthermore, molecular docking and dynamic studies revealed that TRPs are not involved in α-Lac's interaction with Doxorubicin while TRP 60 interacts with paclitaxel. Based on Pace analysis to determine protein thermal stability, doxorubicin and paclitaxel induced higher and lower thermal stability in α-lactalbumin, respectively. Besides, fluorescence lifetime measurements reflected that the interaction between α-lactalbumin with doxorubicin or paclitaxel was of static nature. Therefore, the authors hypothesized that α-lactalbumin could serve as a carrier for doxorubicin and paclitaxel by reducing cytotoxicity and apoptosis which was demonstrated during our in vitro cell studies.
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Affiliation(s)
- Behdad Delavari
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran.,Department of Life Science Engineering, Faculty of New Sciences & Technologies, University of Tehran, Tehran, Iran
| | - Fatemeh Mamashli
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran
| | - Bahareh Bigdeli
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran
| | - Atefeh Poursoleiman
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran
| | - Leila Karami
- Department of Cell and Molecular Biology, Faculty of Biological Sciences, Kharazmi University, Tehran, Iran
| | - Zahra Zolmajd-Haghighi
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran
| | - Atiyeh Ghasemi
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran
| | - Samaneh Samaei-Daryan
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran
| | - Morteza Hosseini
- Department of Life Science Engineering, Faculty of New Sciences & Technologies, University of Tehran, Tehran, Iran
| | - Thomas Haertlé
- Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management, Poznań, Poland.,UR 1268 Biopolymères Interactions Assemblages, INRA, B.P. 71627, 44316, Nantes, Cedex 3, France
| | - Vladimir I Muronetz
- Belozersky Institute of Physico-Chemical Biology, Lomonosov Moscow State University, 119234, Moscow, Russia
| | - Øyvind Halskau
- Department of Molecular Biology, University of Bergen, PB 7803, N-5020, Bergen, Norway
| | | | - Bahram Goliaei
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran
| | - Ali Hossein Rezayan
- Department of Life Science Engineering, Faculty of New Sciences & Technologies, University of Tehran, Tehran, Iran
| | - Ali Akbar Saboury
- Institute of Biochemistry and Biophysics, University of Tehran, Mailbox, 13145-1384, Tehran, Iran.
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Rodionov IA, Grinberg NV, Burova TV, Grinberg VY, Shabatina TI, Lozinsky VI. Cryostructuring of polymer systems. 44. Freeze-dried and then chemically cross-linked wide porous cryostructurates based on serum albumin. E-POLYMERS 2017. [DOI: 10.1515/epoly-2016-0317] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractSpongy cryostructurates based on bovine serum albumin (BSA) have been prepared via freezing the aqueous solutions of the protein followed by freeze-drying and subsequent cross-linking BSA macromolecules each together within the macropore walls using N-(3-dimethylaminopropyl)-N′-ethylcarbodiimide hydrochloride (EDC) dissolved in ethanol. The gel-fraction yield values testifies high efficiency (>93%) of the protein building-up into the 3D polymeric network. Poor swelling of the pore walls of BSA-based sponges in water (1–2 g H2O per 1 g of dry polymer) and even in the powerful protein-solubilizing media (8 m urea, 5 m guanidine hydrochloride, 1% SDS) indicates the multipoint character of albumin cross-linking via the pendant peptide bonds. As a result, strong cross-linking is able (as revealed by HS-DSC) to inhibit BSA thermal denaturation. The size of wide pores in the obtained cryostructures ranges from 40 to 250 μm and mainly depends on the freezing temperature.
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Affiliation(s)
- Ilya A. Rodionov
- A.N.Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov Street 28, 119991 Moscow, Russian Federation
| | - Natalia V. Grinberg
- A.N.Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov Street 28, 119991 Moscow, Russian Federation
| | - Tatiana V. Burova
- A.N.Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov Street 28, 119991 Moscow, Russian Federation
| | - Valery Ya. Grinberg
- A.N.Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov Street 28, 119991 Moscow, Russian Federation
| | - Tatyana I. Shabatina
- M.V.Lomonosov Moscow State University, Chemical Faculty, Leninskie gory 1, 119991 Moscow, Russian Federation
| | - Vladimir I. Lozinsky
- A.N.Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov Street 28, 119991 Moscow, Russian Federation
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Farjami T, Madadlou A. Fabrication methods of biopolymeric microgels and microgel-based hydrogels. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.017] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Mills EA, Plotkin SS. Protein Transfer Free Energy Obeys Entropy-Enthalpy Compensation. J Phys Chem B 2015; 119:14130-44. [DOI: 10.1021/acs.jpcb.5b09219] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eric A. Mills
- Department of Physics & Astronomy, University of British Columbia, Vancouver, British Columbia V6T1Z4, Canada
| | - Steven S. Plotkin
- Department of Physics & Astronomy, University of British Columbia, Vancouver, British Columbia V6T1Z4, Canada
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12
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Arroyo-Maya IJ, Hernández-Sánchez H, Jiménez-Cruz E, Camarillo-Cadena M, Hernández-Arana A. α-Lactalbumin nanoparticles prepared by desolvation and cross-linking: structure and stability of the assembled protein. Biophys Chem 2014; 193-194:27-34. [PMID: 25105879 DOI: 10.1016/j.bpc.2014.07.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2014] [Revised: 07/16/2014] [Accepted: 07/16/2014] [Indexed: 01/08/2023]
Abstract
A key step in the preparation of cross-linked protein nanoparticles involves the desolvation of proteins with an organic solvent, which is thought to act by modulating hydrophobic interactions. However, to date, no study has examined the conformational changes that proteins undergo during the assembly process. In this work, by using several biophysical techniques (CD spectroscopy, DSC, TEM, etc.), we studied spheroidal nanoparticles made from bovine α-lactalbumin cross-linked with glutaraldehyde in the presence of acetone. Within the nanoparticle, the polypeptide chain acquires a β-strand-like conformation (completely different from the native protein in secondary and tertiary structure) in which several side chains likely become available for reacting with glutaraldehyde. A multiplicity of cross-linking sites, together with the polymeric nature of glutaraldehyde, may thus explain the low dry-weight fraction of protein that was found in the nanoparticles. Although covalent bonds undoubtedly constitute the main source for nanoparticle stability, noncovalent interactions also appear to play a role in this regard.
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Affiliation(s)
- Izlia J Arroyo-Maya
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Área de Biofisicoquímica, Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, D.F. 09340, Mexico.
| | - Humberto Hernández-Sánchez
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Miguel Hidalgo, D.F. 11340, Mexico
| | - Esmeralda Jiménez-Cruz
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Miguel Hidalgo, D.F. 11340, Mexico
| | - Menandro Camarillo-Cadena
- Área de Biofisicoquímica, Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, D.F. 09340, Mexico
| | - Andrés Hernández-Arana
- Área de Biofisicoquímica, Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, D.F. 09340, Mexico.
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Gülseren İ, Fang Y, Corredig M. Whey protein nanoparticles prepared with desolvation with ethanol: Characterization, thermal stability and interfacial behavior. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.03.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Hemar Y, Gerbeaud M, Oliver CM, Augustin MA. Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02728.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Thirumangalathu R, Krishnan S, Brems DN, Randolph TW, Carpenter JF. Effects of pH, temperature, and sucrose on benzyl alcohol-induced aggregation of recombinant human granulocyte colony stimulating factor. J Pharm Sci 2006; 95:1480-97. [PMID: 16729274 DOI: 10.1002/jps.20619] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Antimicrobial preservatives (e.g., benzyl alcohol), which are required in multidose formulations, can induce protein aggregation. In this study, the mechanism of benzyl alcohol-induced aggregation of recombinant human granulocyte colony-stimulating factor (rhGCSF) was investigated by determining the effects of temperature, pH, and sucrose on this process. rhGCSF was incubated at 25 and 37 degrees C and at pH 7.0 (phosphate-buffered saline, PBS) and pH 3.5 (HCl). Benzyl alcohol (0.9% w/v) accelerated aggregation of rhGCSF at pH 7.0, an effect that was much greater at 37 degrees C than at 25 degrees C and partially counteracted by 1.0 M sucrose. At pH 3.5, benzyl alcohol did not induce aggregation of rhGCSF. Spectroscopic studies showed that 0.9% benzyl alcohol altered the tertiary structure of rhGCSF at both pH, without detectably altering secondary structure. Structural perturbation was greater at 37 degrees C than at 25 degrees C. At both pH 7.0 and 3.5, the hydrogen-deuterium (H-D) exchange rate for rhGCSF was increased by 0.9% benzyl alcohol. Sucrose (1.0 M) partially counteracted the benzyl alcohol-induced perturbation of tertiary structure and the increase in H-D exchange rate. Thus, benzyl alcohol accelerates aggregation of rhGCSF at pH 7.0, because it favors partially unfolded aggregation-prone conformations of the protein. Sucrose partially counteracts benzyl alcohol-induced rhGCSF aggregation by shifting the molecular population away from these species and towards more compact conformations. We postulate that the absence of aggregation at pH 3.5, even with benzyl alcohol-induced structural perturbation, is due to the unfavorable energetics of intermolecular interactions (i.e., colloidal stability) between rhGCSF molecules at this pH.
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Affiliation(s)
- Renuka Thirumangalathu
- Department of Pharmaceutical Sciences, Center for Pharmaceutical Biotechnology, University of Colorado Health Sciences Center, University of Colorado, Denver, 80262, USA
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Sudhahar CG, Chin DH. Aponeocarzinostatin—A superior drug carrier exhibiting unusually high endurance against denaturants. Bioorg Med Chem 2006; 14:3543-52. [PMID: 16458518 DOI: 10.1016/j.bmc.2006.01.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2005] [Revised: 01/06/2006] [Accepted: 01/06/2006] [Indexed: 11/28/2022]
Abstract
The enediyne antitumor antibiotic chromoproteins are very potent in causing DNA damages. During the drug delivery time course, the stability of the carrier protein becomes an important concern. To simulate conceivably offensive environment in biological contexts, such as cell membrane, we studied structural endurance of aponeocarzinostatin against several denaturants by circular dichroism and nuclear magnetic resonance spectroscopy. For comparison, we also examined proteins known to be stable and similar in size to aponeocarzinostatin. The results highlight the unusual structural stability of aponeocarzinostatin against chemical denaturants, suggesting the potential of aponeocarzinostatin as an inherently superior carrier in drug delivery systems.
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Wehbi Z, Pérez MD, Dalgalarrondo M, Sánchez L, Calvo M, Chobert JM, Haertlé T. Study of ethanol-induced conformational changes of holo and apo α-lactalbumin by spectroscopy and limited proteolysis. Mol Nutr Food Res 2006; 50:34-43. [PMID: 16288500 DOI: 10.1002/mnfr.200500123] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
This study was performed to contribute to the analysis of alpha-lactalbumin "molten globule" state by using spectral and proteolysis techniques. Samples of holo and apo alpha-lactalbumin in the presence of different concentrations of ethanol were analyzed. Results of fluorescence spectroscopy of both forms showed that as ethanol concentration increased, the tryptophanyl residues became more accessible to the solvent. Near circular dichroism spectra of holo alpha-lactalbumin indicated that its tertiary structure was maintained in 20% ethanol whereas it was altered in 30 and 40% ethanol. For apo alpha-lactalbumin, spectra were similar in all samples studied. Holo alpha-lactalbumin was resistant to trypsinolysis in 0% ethanol, whereas it was easily hydrolyzed in 20 and 30% ethanol. In the case of the apo form and in the absence of ethanol, 70% of the protein was degraded after 1 h. However, in the presence of 20 and 30% ethanol, the overall reaction rate was lowered. Peptides obtained after tryptic hydrolysis were identified by reversed-phase high-performance liquid chromatography coupled to mass spectrometry. Differences in population of produced peptides indicate the changes of folding intermediates present in the studied alpha-lactalbumin solutions. This study demonstrated that proteolytic enzymes are suitable tools to determine protein structure complementing physico-chemical studies.
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Affiliation(s)
- Zeina Wehbi
- Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet, Zaragoza, Spain
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Lin SY, Wei YS, Li MJ, Wang SL. Effect of ethanol or/and captopril on the secondary structure of human serum albumin before and after protein binding. Eur J Pharm Biopharm 2004; 57:457-64. [PMID: 15093593 DOI: 10.1016/j.ejpb.2004.02.005] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2003] [Revised: 02/08/2004] [Accepted: 02/10/2004] [Indexed: 11/25/2022]
Abstract
The attenuated total reflection/Fourier transform infrared technique has been utilized to characterize secondary structural changes in human serum albumin (HSA) before and after protein binding via incubation of HSA in different concentrations of ethanol, captopril or ethanol/captopril mixture. The results indicate that ethanol induced a transition from beta-sheet to an alpha-helical structure and promoted conversion of intramolecular hydrogen-bonded beta-sheet to intermolecular hydrogen-bonded beta-sheet. In contrast, captopril or captopril/ethanol mixture induced conversion of intramolecular hydrogen-bonded beta-sheet to intermolecular hydrogen-bonded beta-sheet and resulted in exposure of the aromatic side-chain groups in the unfolding conformation of HSA. Thus, protein binding between HSA and captopril or captopril/ethanol seems to play an important role in protein secondary structure.
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Affiliation(s)
- Shan-Yang Lin
- Department of Medical Research and Education, Veterans General Hospital-Taipei, Taipei, Taiwan, ROC.
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Lin SY, Li MJ, Wei YS. Ethanol or/and captopril-induced precipitation and secondary conformational changes of human serum albumin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2004; 60:3107-3111. [PMID: 15477151 DOI: 10.1016/j.saa.2004.03.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2004] [Accepted: 03/01/2004] [Indexed: 05/24/2023]
Abstract
We determined the secondary structure of solid-state native human serum albumin (HSA) and its precipitates induced by ethanol, captopril, or a captopril/ethanol mixture. A transmission Fourier transform infrared (FT-IR) microspectroscopy equipped with a thermal analyzer was used. The secondary structural composition of solid-state native HSA was 54% alpha-helices (1655 cm(-1)), 22% beta-turns (1679 cm(-1)), and 23% beta-sheets (1633 cm(-1)). After ethanol treatment, a new peak was observed at 1690 cm(-1), and the peak at 1633 cm(-1) was more apparent in the HSA precipitates. The corresponding compositions consisted of 59% alpha-helices, 17% beta-turns, and 24% beta-sheets. After treatment with captopril with or without ethanol, the percentage of alpha-helices and beta-turns decreased in both HSA precipitates, but the percentage of beta-sheets increased. The temperature-dependent structural transformation from alpha-helices/random coils to beta-sheets for the solid-state HSA samples occurred at markedly different onset temperatures. The onset temperature for native HSA was 85 degrees C, and that for HSA precipitates obtained from ethanol, captopril, or captopril/ethanol was 100, 48 or 57 degrees C, respectively. The thermal-induced structural transformation from alpha-helices/random coils to beta-sheets implies a partial unfolding structure in these HSA samples.
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Affiliation(s)
- Shan-Yang Lin
- Biopharmaceutics Laboratory, Department of Medical Research and Education, Veterans General Hospital-Taipei, Shih-Pai, Taiwan, ROC.
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Rohloff CM, Shimek JW, Dungan SR. Effect of added α-lactalbumin protein on the phase behavior of AOT–brine–isooctane systems. J Colloid Interface Sci 2003; 261:514-23. [PMID: 16256563 DOI: 10.1016/s0021-9797(03)00079-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2002] [Accepted: 01/14/2003] [Indexed: 10/27/2022]
Abstract
We have found that the presence of <1 wt% of the globular protein alpha-lactalbumin has a significant impact on the equilibrium phase behavior of dilute sodium bis(ethylhexyl) sulfosuccinate (AOT)/brine/isooctane systems. Nuclear magnetic resonance (NMR), Karl Fischer titration, and ultraviolet spectroscopy were used to determine the surfactant, oil, water, and protein content of the organic and aqueous phases as a function of the total surfactant and protein present. As a small amount of alpha-lactalbumin is added to the mixture, there is a substantial increase (up to 80%) in the maximum water solubility in the water-in-oil microemulsion phase. Dynamic light scattering measurements indicate that this increase is due to a decrease in the magnitude of the (negative) spontaneous curvature of the surfactant monolayer, as droplets swell in size. As the molar ratio of alpha-lactalbumin to AOT surpasses approximately 1:300, the partitioning of water, protein, and surfactant shifts to the excess aqueous phase, where soluble assemblies with positive curvature are detected by dynamic light scattering. Significant amounts of isooctane are solubilized in these aggregates, consistent with the formation of oil-in-water microemulsion droplets. Circular dichroism studies showed that the tertiary structure of the protein in the microemulsion is disrupted while the secondary structure is increased. In light of these findings, the protein most likely expands to a molten-globule type conformation in the AOT interfacial environment, but does not substantially unfold to become an extended chain.
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Affiliation(s)
- Catherine M Rohloff
- Department of Chemical Engineering and Materials Science, University of California, Davis, CA 95616, USA
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van Koningsveld GA, Gruppen H, de Jongh HHJ, Wijngaards G, van Boekel MAJS, Walstra P, Voragen AGJ. Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:2947-2956. [PMID: 11982424 DOI: 10.1021/jf011202x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In this study, a protein isolate with a high solubility at neutral pH was prepared from industrial potato juice by precipitation at pH 5 in the presence of ethanol. The effects of ethanol itself and the effects of its presence during precipitation on the properties of various potato protein fractions were examined. The presence of ethanol significantly reduced the denaturation temperature of potato proteins, indicating that the preparation of this potato protein isolate should be performed at low temperature in order to retain a high solubility. In the presence of ethanol, the thermal unfolding of the tertiary and the secondary structure of patatin was shown to be almost completely independent. Even at 4 degrees C, precipitation of potato proteins in the presence of ethanol induced significant conformational changes. These changes did, however, only result in minor changes in the solubility of the potato protein fractions as a function of pH and heat treatment temperature.
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González-Pérez S, Merck KB, Vereijken JM, van Koningsveld GA, Gruppen H, Voragen AGJ. Isolation and characterization of undenatured chlorogenic acid free sunflower (Helianthus annuus) proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1713-1719. [PMID: 11879063 DOI: 10.1021/jf011245d] [Citation(s) in RCA: 84] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A method for obtaining sunflower protein (SFP) isolate, nondenatured and free of chlorogenic acid (CGA), has been developed. During the isolating procedure, the extent of CGA removal and protein denaturation was monitored. The defatted flour contained 2.5% CGA as the main phenolic compound. Phenolic compounds were removed by aqueous methanol (80%) extraction, before protein extraction at alkaline pH and diafiltration. Differential scanning calorimetry and solubility tests indicated that no denaturation of the proteins had occurred. The resulting protein products were biochemically characterized, and the presence of protein-CGA complexes was investigated. SFPs of the studied variety were found to be composed of two main protein fractions: 2S albumins and 11S globulins. In contrast to what has been previously reported, CGA was found to elute as free CGA, not covalently associated to any protein fraction.
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