1
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Bhaduri A, Ha TJ. Biowaste-Derived Triboelectric Nanogenerators for Emerging Bioelectronics. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024:e2405666. [PMID: 39248387 DOI: 10.1002/advs.202405666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 08/20/2024] [Indexed: 09/10/2024]
Abstract
Triboelectric nanogenerators (TENGs) combine contact electrification and electrostatic induction effects to convert waste mechanical energy into electrical energy. As conventional devices contribute to electronic waste, TENGs based on ecofriendly and biocompatible materials have been developed for various energy applications. Owing to the abundance, accessibility, low cost, and biodegradability of biowaste (BW), recycling these materials has gained considerable attention as a green approach for fabricating TENGs. This review provides a detailed overview of BW materials, processing techniques for BW-based TENGs (BW-TENGs), and potential applications of BW-TENGs in emerging bioelectronics. In particular, recent progress in material design, fabrication methods, and biomechanical and environmental energy-harvesting performance is discussed. This review is aimed at promoting the continued development of BW-TENGs and their adoption for sustainable energy-harvesting applications in the field of bioelectronics.
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Affiliation(s)
- Abhisikta Bhaduri
- Dept. of Electronic Materials Engineering, Kwangwoon University, Seoul, 01897, Republic of Korea
| | - Tae-Jun Ha
- Dept. of Electronic Materials Engineering, Kwangwoon University, Seoul, 01897, Republic of Korea
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2
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Pabois O, Dong Y, Kampf N, Lorenz CD, Doutch J, Avila-Sierra A, Ramaioli M, Mu M, Message Y, Liamas E, Tyler AII, Klein J, Sarkar A. Self-assembly of sustainable plant protein protofilaments into a hydrogel for ultra-low friction across length scales. COMMUNICATIONS MATERIALS 2024; 5:158. [PMID: 39238825 PMCID: PMC11371639 DOI: 10.1038/s43246-024-00590-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Accepted: 07/25/2024] [Indexed: 09/07/2024]
Abstract
Designing plant protein-based aqueous lubricants can be of great potential to achieve sustainability objectives by capitalising on inherent functional groups without using synthetic chemicals; however, such a concept remains in its infancy. Here, we engineer a class of self-assembled sustainable materials by using plant-based protofilaments and their assembly within a biopolymeric hydrogel giving rise to a distinct patchy architecture. By leveraging physical interactions, this material offers superlubricity with friction coefficients of 0.004-to-0.00007 achieved under moderate-to-high (102-to-103 kPa) contact pressures. Multiscale experimental measurements combined with molecular dynamics simulations reveal an intriguing synergistic mechanism behind such ultra-low friction - where the uncoated areas of the protofilaments glue to the surface by hydrophobic interactions, whilst the hydrogel offers the hydration lubrication. The current approach establishes a robust platform towards unlocking an untapped potential of using plant protein-based building blocks across diverse applications where achieving superlubricity and environmental sustainability are key performance indicators.
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Affiliation(s)
- Olivia Pabois
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Yihui Dong
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, 76100 Rehovot, Israel
| | - Nir Kampf
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, 76100 Rehovot, Israel
| | | | - James Doutch
- ISIS Neutron and Muon Source, Science and Technology Facilities Council, Rutherford Appleton Laboratory, Didcot, OX11 ODE UK
| | | | - Marco Ramaioli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France
| | - Mingduo Mu
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Yasmin Message
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Evangelos Liamas
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
- Unilever Research & Development Port Sunlight, Quarry Road East, Bebington, Merseyside, CH63 3JW UK
| | - Arwen I I Tyler
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Jacob Klein
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, 76100 Rehovot, Israel
| | - Anwesha Sarkar
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
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3
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Zhou J, Assenza S, Tatli M, Tian J, Ilie IM, Starostin EL, Caflisch A, Knowles TPJ, Dietler G, Ruggeri FS, Stahlberg H, Sekatskii SK, Mezzenga R. Hierarchical Protofilament Intertwining Rules the Formation of Mixed-Curvature Amyloid Polymorphs. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2402740. [PMID: 38899849 PMCID: PMC11348146 DOI: 10.1002/advs.202402740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/19/2024] [Indexed: 06/21/2024]
Abstract
Amyloid polymorphism is a hallmark of almost all amyloid species, yet the mechanisms underlying the formation of amyloid polymorphs and their complex architectures remain elusive. Commonly, two main mesoscopic topologies are found in amyloid polymorphs characterized by non-zero Gaussian and mean curvatures: twisted ribbons and helical fibrils, respectively. Here, a rich heterogeneity of configurations is demonstrated on insulin amyloid fibrils, where protofilament packing can occur, besides the common polymorphs, also in a combined mode forming mixed-curvature polymorphs. Through AFM statistical analysis, an extended array of heterogeneous architectures that are rationalized by mesoscopic theoretical arguments are identified. Notably, an unusual fibrillization pathway is also unraveled toward mixed-curvature polymorphs via the widespread recruitment and intertwining of protofilaments and protofibrils. The results present an original view of amyloid polymorphism and advance the fundamental understanding of the fibrillization mechanism from single protofilaments into mature amyloid fibrils.
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Affiliation(s)
- Jiangtao Zhou
- Laboratory of Physics of Living Matter, Institute of PhysicsEcole Polytechnique Fédérale de Lausanne (EPFL)LausanneCH‐1015Switzerland
- Department of Health Sciences and TechnologyETH ZurichZurichSwitzerland
| | - Salvatore Assenza
- Departamento de Física Teórica de la Materia CondensadaUniversidad Autónoma de MadridMadrid28049Spain
- Condensed Matter Physics Center (IFIMAC)Universidad Autónoma de MadridMadrid28049Spain
- Instituto Nicolás CabreraUniversidad Autónoma de MadridMadrid28049Spain
| | - Meltem Tatli
- Laboratory of Biological Electron MicroscopyInstitute of PhysicsSBEPFLand Dep. of Fund. Microbiol.Faculty of Biology and MedicineUNILRt. de la SorgeLausanne1015Switzerland
| | - Jiawen Tian
- Laboratory of Biological Electron MicroscopyInstitute of PhysicsSBEPFLand Dep. of Fund. Microbiol.Faculty of Biology and MedicineUNILRt. de la SorgeLausanne1015Switzerland
| | - Ioana M. Ilie
- van't Hoff Institute for Molecular SciencesUniversity of AmsterdamP.O. Box 94157Amsterdam1090 GDThe Netherlands
- Amsterdam Center for Multiscale Modeling (ACMM)University of AmsterdamP.O. Box 94157Amsterdam1090 GDThe Netherlands
| | - Eugene L. Starostin
- Department of CivilEnvironmental & Geomatic EngineeringUniversity College LondonGower StreetLondonWC1E 6BTUK
| | - Amedeo Caflisch
- Department of BiochemistryUniversity of ZürichZürichCH‐8057Switzerland
| | | | - Giovanni Dietler
- Laboratory of Physics of Living Matter, Institute of PhysicsEcole Polytechnique Fédérale de Lausanne (EPFL)LausanneCH‐1015Switzerland
| | - Francesco S. Ruggeri
- Laboratory of Organic ChemistryWageningen University & ResearchStippeneng 4Wageningen6703 WEThe Netherlands
- Physical Chemistry and Soft MatterWageningen University & ResearchStippeneng 4Wageningen6703 WEThe Netherlands
| | - Henning Stahlberg
- Laboratory of Biological Electron MicroscopyInstitute of PhysicsSBEPFLand Dep. of Fund. Microbiol.Faculty of Biology and MedicineUNILRt. de la SorgeLausanne1015Switzerland
| | - Sergey K. Sekatskii
- Laboratory of Physics of Living Matter, Institute of PhysicsEcole Polytechnique Fédérale de Lausanne (EPFL)LausanneCH‐1015Switzerland
- Laboratory of Biological Electron MicroscopyInstitute of PhysicsSBEPFLand Dep. of Fund. Microbiol.Faculty of Biology and MedicineUNILRt. de la SorgeLausanne1015Switzerland
| | - Raffaele Mezzenga
- Department of Health Sciences and TechnologyETH ZurichZurichSwitzerland
- Department of MaterialsETH ZurichZurich8093Switzerland
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4
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Eze FN, Muangrat R, Singh S, Jirarattanarangsri W, Siriwoharn T, Chalermchat Y. Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes. Foods 2024; 13:2281. [PMID: 39063365 PMCID: PMC11276470 DOI: 10.3390/foods13142281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 07/17/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Herein, the possibility of valorizing defatted sesame seed meal (DSSM) as a viable source for valuable plant proteins and amyloid-based nanostructure was investigated. Sesame seed protein isolate (SSPI) and the major storage protein globulin (SSG) were prepared by alkaline extraction-isoelectric point precipitation as well as fractionation in the case of SSG. The protein samples were characterized for their physicochemical attributes. SSPI and SSG were also evaluated for their ability to form amyloid structures under heating (90 °C) at low pH (2.0). Additionally, the functional attributes, antioxidant activity, and biocompatibility of the proteins and amyloid nanostructures were also examined. SSPI and SSG were both successfully prepared from DSSM. The data showed that the physicochemical attributes of both protein samples were quite similar, except for the fact that SSG was mostly composed of 11S globulin, as evinced by Tricine-SDS-PAGE analysis. TEM micrographs revealed that SSG was able to form curly-shaped fibrillar amyloid structures, whereas those derived from SSPI were mostly amorphous. Thioflavin-T assay and Tricine-SDS-PAGE analysis indicated that acidic heating promoted protein hydrolysis and self-aggregation of the hydrolyzed peptides into a β-sheet rich amyloid structure. Importantly, the amyloid preparations displayed commendable solubility, superior water and oil holding capacities, and antioxidant activity against DPPH and ABTS. The protein amyloid nanostructures were found to be non-toxic against RAW264.7 cells, HaCaT cells, and red blood cells. These findings indicate that DSSM could be upcycled into valuable protein amyloid structures with good potentialities as novel food ingredients.
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Affiliation(s)
- Fredrick Nwude Eze
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
| | - Rattana Muangrat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
- Department of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sudarshan Singh
- School of Medical & Allied Sciences, K.R. Mangalam University, Gurugram 122103, India;
| | | | - Thanyaporn Siriwoharn
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
| | - Yongyut Chalermchat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.S.); (Y.C.)
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5
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Liu Y, Chen Z, Cheng S, Zhai M, Ma F, Nian Y, Ding L, Hu B. Interfacial Protein Fibril Polymorphisms Regulate In Vivo Adipose Expansion for Control of Obesity. ACS NANO 2024; 18:17969-17986. [PMID: 38920100 DOI: 10.1021/acsnano.4c04758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
Obesity is becoming a worldwide pandemic. Interfacial engineering of food lipid is expected to inhibit diet-induced obesity without damage to the eating enjoyment brought by high-fat diets. Unfortunately, this strategy has not been achieved yet. After screening different plant proteins, bromelain and papain were found to form wormlike and long-straight protein fibrils, respectively. The conversion of long-straight amyloid-like fibrils to wormlike fibrils was demonstrated in the fibrillation of bromelain. Using oil-in-water high internal phase emulsions (HIPEs) as a proof of concept, bromelain fibrils showed dramatically stronger interfacial stabilization capabilities than papain fibrils with high application potentials in the real-world formulation of high-fat food products such as mayonnaise. Compared with papain fibrils, oral administration of HIPEs stabilized by bromelain fibrils resulted in substantially higher fecal lipid contents and significantly decreased expression levels of the genes related to lipid absorption and transport in the intestine, including CD36, FATP-2, FATP-4, and APOA-4, without a difference in intervening gut microbiota. Consequently, dramatically less lipid absorption in the small intestine, markedly smaller chylomicron particles in the plasma, lower serum triglycerides, and controlled energy and lipid metabolism, as well as the inhibition of adipose expansion and overweight, were observed in the group with gavage of HIPEs stabilized by the bromelain fibrils rather than the papain fibrils. Furthermore, with the same calorie, substitution of all the fat in the standard high-fat feed of mice with the HIPEs emulsified by the bromelain fibrils showed a significantly stronger effect than the ones prepared by the papain fibrils on preventing high-fat-diet (HFD)-induced obesity including alleviation of adipose expansion and inflammation as well as fatty liver, also via inhibiting the absorption and transport of lipid in the intestine. The effect is ascribed to the suppressed lipolysis caused by a more compact and elastic interfacial layer formed by the wormlike fibrils than that of the long-straight fibrils, which are resistant to gastric environments and replacement by bile acids in digestion. Therefore, we provide an appealing and general strategy for controlling obesity by reducing the supply of free fatty acids (FAs) for absorption in the enteric lumen through protein fibril polymorphisms at the interface.
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Affiliation(s)
- Yanhua Liu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Zhengzhi Chen
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Siying Cheng
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Meng Zhai
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Fengguang Ma
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Lianggong Ding
- Institute of Food, Nutrition and Health, ETH Zürich, Schwerzenbach 8603, Switzerland
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
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6
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Guan C, Wang C, Fu S. Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications. Foods 2024; 13:2173. [PMID: 39063257 PMCID: PMC11276258 DOI: 10.3390/foods13142173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/25/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Many food proteins can be assembled into nanofibrils under pH conditions far from the isoelectric point and with a low ionic strength by heating them for a long period. These food protein nanofibrils (FPN) have outstanding functional and biological properties and are considered sustainable biomaterials in many fields. In this study, we review the recent developments in FPN gels and introduce the key factors in promoting food protein self-assembly in order to create functional gels. The major variables discussed are the morphology of nanofibrils, protein concentration, heating time, and the type and concentration of salts. We also highlight current advances in the formation and properties of different types of FPN gels. In addition, the various applications of FPN gels in bioactive and nutrient delivery, adsorbents for CO2 and toxic pollutants, cell scaffolding biomaterials, biosensors, and others are introduced and discussed.
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Affiliation(s)
- Chen Guan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Quality Supervising and Testing Center of Ministry of Agriculture and Rural Affairs for Agricultural Products and Processed Goods, Daqing 163319, China
| | - Changyuan Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Shixin Fu
- Institute of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China
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7
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Feng Y, Li R, Zhang H, Ren F, Liu J, Wang J. Formation, structural characteristics and specific peptide identification of gluten amyloid fibrils. Food Chem 2024; 445:138648. [PMID: 38354639 DOI: 10.1016/j.foodchem.2024.138648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/16/2024]
Abstract
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.
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Affiliation(s)
- Yulin Feng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Ren Li
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Huijuan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China.
| | - Feiyue Ren
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Jie Liu
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Jing Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China.
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8
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Liu B, Radiom M, Zhou J, Yan H, Zhang J, Wu D, Sun Q, Xuan Q, Li Y, Mezzenga R. Cation Triggered Self-Assembly of α-Lactalbumin Nanotubes. NANO LETTERS 2024. [PMID: 38598498 DOI: 10.1021/acs.nanolett.4c00601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/12/2024]
Abstract
Metal ions play a dual role in biological systems. Although they actively participate in vital life processes, they may contribute to protein aggregation and misfolding and thus contribute to development of diseases and other pathologies. In nanofabrication, metal ions mediate the formation of nanostructures with diverse properties. Here, we investigated the self-assembly of α-lactalbumin into nanotubes induced by coordination with metal ions, screened among the series Mn2+, Co2+, Ni2+, Zn2+, Cd2+, and Au3+. Our results revealed that the affinity of metal ions toward hydrolyzed α-lactalbumin peptides not only impacts the kinetics of nanotube formation but also influences their length and rigidity. These findings expand our understanding of supramolecular assembly processes in protein-based materials and pave the way for designing novel materials such as metallogels in biochip and biosensor applications.
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Affiliation(s)
- Bin Liu
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, P. R. China
| | - Milad Radiom
- Department of Health Sciences & Technology, ETH Zurich, 8092 Zürich, Switzerland
| | - Jiangtao Zhou
- Department of Health Sciences & Technology, ETH Zurich, 8092 Zürich, Switzerland
| | - Huiling Yan
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Jipeng Zhang
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Di Wu
- Department of Health Sciences & Technology, ETH Zurich, 8092 Zürich, Switzerland
| | - Qiyao Sun
- Department of Health Sciences & Technology, ETH Zurich, 8092 Zürich, Switzerland
| | - Qize Xuan
- Department of Health Sciences & Technology, ETH Zurich, 8092 Zürich, Switzerland
| | - Yuan Li
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Raffaele Mezzenga
- Department of Health Sciences & Technology, ETH Zurich, 8092 Zürich, Switzerland
- Department of Materials, ETH Zurich, 8092 Zürich, Switzerland
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9
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Thurber KR, Yau WM, Tycko R. Structure of Amyloid Peptide Ribbons Characterized by Electron Microscopy, Atomic Force Microscopy, and Solid-State Nuclear Magnetic Resonance. J Phys Chem B 2024; 128:1711-1723. [PMID: 38348474 PMCID: PMC11423861 DOI: 10.1021/acs.jpcb.3c07867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
Polypeptides often self-assemble to form amyloid fibrils, which contain cross-β structural motifs and are typically 5-15 nm in width and micrometers in length. In many cases, short segments of longer amyloid-forming protein or peptide sequences also form cross-β assemblies but with distinctive ribbon-like morphologies that are characterized by a well-defined thickness (on the order of 5 nm) in one lateral dimension and a variable width (typically 10-100 nm) in the other. Here, we use a novel combination of data from solid-state nuclear magnetic resonance (ssNMR), dark-field transmission electron microscopy (TEM), atomic force microscopy (AFM), and cryogenic electron microscopy (cryoEM) to investigate the structures within amyloid ribbons formed by residues 14-23 and residues 11-25 of the Alzheimer's disease-associated amyloid-β peptide (Aβ14-23 and Aβ11-25). The ssNMR data indicate antiparallel β-sheets with specific registries of intermolecular hydrogen bonds. Mass-per-area values are derived from dark-field TEM data. The ribbon thickness is determined from AFM images. For Aβ14-23 ribbons, averaged cryoEM images show a periodic spacing of β-sheets. The combined data support structures in which the amyloid ribbon growth direction is the direction of intermolecular hydrogen bonds between β-strands, the ribbon thickness corresponds to the width of one β-sheet (i.e., approximately the length of one molecule), and the variable ribbon width is a variable multiple of the thickness of one β-sheet (i.e., a multiple of the repeat distance in a stack of β-sheets). This architecture for a cross-β assembly may generally exist within amyloid ribbons.
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Affiliation(s)
- Kent R Thurber
- Laboratory of Chemical Physics, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland 20892-0520, United States
| | - Wai-Ming Yau
- Laboratory of Chemical Physics, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland 20892-0520, United States
| | - Robert Tycko
- Laboratory of Chemical Physics, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland 20892-0520, United States
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10
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Yang DD, Chang FX, Zhang BF, Yong YC. Wheat flour-derived amyloid fibrils for efficient removal of organic dyes from contaminated water. BIORESOUR BIOPROCESS 2024; 11:22. [PMID: 38647993 PMCID: PMC10991873 DOI: 10.1186/s40643-024-00737-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 01/30/2024] [Indexed: 04/25/2024] Open
Abstract
Amyloid fibrils derived from different proteins have been proved as a promising material for adsorption of various pollutants from wastewater, which showed advantages of low cost and eco-friendliness. However, most of the amyloid fibrils derived from animal-based proteins with high environmental footprint, while more sustainable amyloid fibrils derived from plant materials are desirable. In this study, a plant-derived amyloid fibril was extracted from the commonly used wheat flour with a simple and scalable protein purification and fibrillization process. Interestingly, the amyloid fibrils showed good adsorption capacity towards typical organic dyes (Eosin Y (EY) and Congo red (CR)) from contaminated water. Adsorption kinetic analysis indicated the adsorption process to EY or CR by wheat flour amyloid well fitted with a pseudo-second-order model. The adsorption also followed a Langmuir isothermal model with adsorption capacities of 333 mg/g and 138 mg/g towards CR and EY, respectively. This work demonstrated the feasibility to utilize the plant-based amyloid fibril for organic dyes removal from contaminated water, which provided an affordable, sustainable and scalable tool for organic dyes removal from wastewater.
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Affiliation(s)
- Dan-Dan Yang
- Biofuels Institute, School of Environment and Safety Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Fu-Xiang Chang
- Biofuels Institute, School of Environment and Safety Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
- School of Emergency Management, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Bo-Fan Zhang
- Biofuels Institute, School of Environment and Safety Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
- School of Emergency Management, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Yang-Chun Yong
- Biofuels Institute, School of Environment and Safety Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
- School of Emergency Management, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
- Jiangsu Collaborative Innovation Center of Technology and Material of Water Treatment, Suzhou University of Science and Technology, Suzhou, 215009, China.
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11
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Liu Y, Zhang X, Zhao R, Nian Y, Hu B. Structure-property relationship of pea protein fibrils in stabilization of HIPEs and the encapsulation, protection, controlled release and oral delivery of carotenoids for alleviating intestinal inflammation. Food Funct 2024; 15:1390-1401. [PMID: 38214563 DOI: 10.1039/d3fo04412b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2024]
Abstract
Increasing attentions are paid to high internal phase emulsions (HIPEs) due to their unique properties. In this study, pea protein-based fibrils were used as emulsifier to stabilize HIPEs. We demonstrated that the molecular assembly pathway and interfacial behavior of pea protein-based fibrils are affected by ionic strength. And the increased abundance of highly flexible worm-like nanofibrils facilitated their adsorption and packing on oil droplets, resulting in improved emulsion properties to stabilize the HIPEs with the internal phase volume fraction as high as 90%. Based on this, high loading content of carotenoids up to 0.05 wt% in the prepared HIPEs, protection of their stability against heating, UV and iron ions, and significantly increased bio-accessibilities of the carotenoids were realized. Animal studies using a mouse model of DSS-induced colitis revealed that carotenoid loaded HIPEs can alleviate the colon injury, by downregulating the expression of inflammatory cytokines, and promoting intestinal barrier function. This work will deepen the understanding of the formation of pea protein fibrils and provide a reference for the rational use of carotenoid loaded HIPEs in IBD management.
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Affiliation(s)
- Yanhua Liu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Xiaorong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Ran Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu, 210095, P. R. China.
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12
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Liu B, Li X, Zhang JP, Li X, Yuan Y, Hou GH, Zhang HJ, Zhang H, Li Y, Mezzenga R. Protein Nanotubes as Advanced Material Platforms and Delivery Systems. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2307627. [PMID: 37921269 DOI: 10.1002/adma.202307627] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 10/22/2023] [Indexed: 11/04/2023]
Abstract
Protein nanotubes (PNTs) as state-of-the-art nanocarriers are promising for various potential applications both in the food and pharmaceutical industries. Derived from edible starting sources like α-lactalbumin, lysozyme, and ovalbumin, PNTs bear properties of biocompatibility and biodegradability. Their large specific surface area and hydrophobic core facilitate chemical modification and loading of bioactive substances, respectively. Moreover, their enhanced permeability and penetration ability across biological barriers such as intestinal mucus, extracellular matrix, and thrombus clot, make it promising platforms for health-related applications. Most importantly, their simple preparation processes enable large-scale production, supporting applications in the biomedical and nanotechnological fields. Understanding the self-assembly principles is crucial for controlling their morphology, size, and shape, and thus provides the ground to a multitude of applications. Here, the current state-of-the-art of PNTs including their building materials, physicochemical properties, and self-assembly mechanisms are comprehensively reviewed. The advantages and limitations, as well as challenges and prospects for their successful applications in biomaterial and pharmaceutical sectors are then discussed and highlighted. Potential cytotoxicity of PNTs and the need of regulations as critical factors for enabling in vivo applications are also highlighted. In the end, a brief summary and future prospects for PNTs as advanced platforms and delivery systems are included.
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Affiliation(s)
- Bin Liu
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
- Department of Nutrition and Health, China Agricultural University, Beijing, 100091, P. R. China
| | - Xing Li
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Ji Peng Zhang
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Xin Li
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Yu Yuan
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Guo Hua Hou
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Hui Juan Zhang
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Hui Zhang
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Yuan Li
- Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China
| | - Raffaele Mezzenga
- Department of Health Sciences and Technology, ETH Zurich, Zürich, 8092, Switzerland
- Department of Materials, ETH Zurich, Zürich, 8092, Switzerland
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13
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Du X, Chen Z, Zhao R, Hu B. Salt-Promoted Fibrillation of Legume Proteins Enhanced Interfacial Modulus for Stabilization of HIPEs Encapsulating Carotenoids with Improved Nutritional Performance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:690-703. [PMID: 38117687 DOI: 10.1021/acs.jafc.3c08434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
The thermal acidic-treatment-induced fibrillation of legume proteins isolated from cowpea and mung bean was demonstrated to be promoted by salt. Worm-like thin prefibrilar intermediates were formed in low salt concentrations (0-75 mM), which twisted to be the thick and mature amyloid-like fibrils with multistrands as the salt content was elevated (150-300 mM). Absorption of the fibrils fabricated in high salt concentrations to the oil/water interface constructed the protein layer with a significantly higher interfacial modulus compared with the one formed by the fibrils fabricated in low salt concentrations. Consequently, they showed the superiority in stabilizing high internal phase emulsions (HIPEs) with oil volume fraction ratios higher than 74%. HIPEs stabilized by the high salt-concentration-induced legume protein fibrils had stronger capabilities not only in encapsulating liposoluble carotenoids but also in protecting their stability against heating, ultraviolet, and iron ion stimulus, compared with the one stabilized by the low-salt-concentration-induced legume protein fibrils. Bioaccessibilities of the carotenoids in simulating gastrointestinal (GI) digestion were significantly improved after encapsulation by the HIPEs, which were interestingly increased with the elevation of salt concentrations utilized for preparing the legume protein fibrils. Furthermore, the carotenoids-loading-HIPEs were injectable and showed in vivo nutritional functions of mitigating colitis.
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Affiliation(s)
- Xinyu Du
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Zhengzhi Chen
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Ran Zhao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
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14
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Xu D, Zhou J, Soon WL, Kutzli I, Molière A, Diedrich S, Radiom M, Handschin S, Li B, Li L, Sturla SJ, Ewald CY, Mezzenga R. Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment. Nat Commun 2023; 14:6806. [PMID: 37884488 PMCID: PMC10603083 DOI: 10.1038/s41467-023-42486-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 10/12/2023] [Indexed: 10/28/2023] Open
Abstract
Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical properties compared to native monomers, but there is as yet insufficient understanding of their digestive fate and safety for wide consumption. By combining SDS-PAGE, ELISA, fluorescence, AFM, MALDI-MS, CD, microfluidics, and SAXS techniques for the characterization of β-lactoglobulin and lysozyme amyloid fibrils subjected to in-vitro gastrointestinal digestion, here we show that either no noticeable conformational differences exist between amyloid aggregates and their monomer counterparts after the gastrointestinal digestion process (as in β-lactoglobulin), or that amyloid fibrils are digested significantly better than monomers (as in lysozyme). Moreover, in-vitro exposure of human cell lines and in-vivo studies with C. elegans and mouse models, indicate that the digested fibrils present no observable cytotoxicity, physiological abnormalities in health-span, nor accumulation of fibril-induced plaques in brain nor other organs. These extensive in-vitro and in-vivo studies together suggest that the digested food amyloids are at least equally as safe as those obtained from the digestion of corresponding native monomers, pointing to food amyloid fibrils as potential ingredients for human nutrition.
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Affiliation(s)
- Dan Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Jiangtao Zhou
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland.
| | - Wei Long Soon
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
- Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, Singapore, 639798, Singapore
| | - Ines Kutzli
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Adrian Molière
- Institute of Translational Medicine, Department of Health Sciences and Technology (HEST), ETH Zurich, Schwerzenbach, Switzerland
| | - Sabine Diedrich
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Milad Radiom
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
- Laboratory of Food Immunology, Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Stephan Handschin
- Scientific Center for Optical and Electron Microscopy (ScopeM), ETH Zurich, Otto-Stern-Weg 3, 8093, Zurich, Switzerland
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Shana J Sturla
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Collin Y Ewald
- Institute of Translational Medicine, Department of Health Sciences and Technology (HEST), ETH Zurich, Schwerzenbach, Switzerland
| | - Raffaele Mezzenga
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland.
- Department of Materials, ETH Zurich, Zürich, 8092, Switzerland.
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15
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Sinha N, Zahra T, Gahane AY, Rout B, Bhattacharya A, Basu S, Chakrabarti A, Thakur AK. Protein reservoirs of seeds are amyloid composites employed differentially for germination and seedling emergence. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023; 116:329-346. [PMID: 37675599 DOI: 10.1111/tpj.16429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/15/2023] [Accepted: 08/07/2023] [Indexed: 09/08/2023]
Abstract
Seed protein localization in seed storage protein bodies (SSPB) and their significance in germination are well recognized. SSPB are spherical and contain an assembly of water-soluble and salt-soluble proteins. Although the native structures of some SSPB proteins are explored, their structural arrangement to the functional correlation in SSPB remains unknown. SSPB are morphologically analogous to electron-dense amyloid-containing structures reported in other organisms. Here, we show that wheat, mungbean, barley, and chickpea SSPB exhibit a speckled pattern of amyloids interspersed in an amyloid-like matrix along with native structures, suggesting the composite nature of SSPB. This is confirmed by multispectral imaging methods, electron microscopy, infrared, and X-ray diffraction analysis, using in situ tissue sections, ex vivo protoplasts, and in vitro SSPB. Laser capture microdissection coupled with peptide fingerprinting has shown that globulin 1 and 3 in wheat, and 8S globulin and conglycinin in mungbean are the major amyloidogenic proteins. The amyloid composites undergo a sustained degradation during germination and seedling growth, facilitated by an intricate interplay of plant hormones and proteases. These results would lay down the foundation for understanding the amyloid composite structure during SSPB biogenesis and its evolution across the plant kingdom and have implications in both basic and applied plant biology.
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Affiliation(s)
- Nabodita Sinha
- Department of Biological Sciences and Bioengineering, The Mehta Family Centre For Engineering in Medicine, Indian Institute of Technology, Kanpur, Uttar Pradesh, 208016, India
| | - Talat Zahra
- Department of Biological Sciences and Bioengineering, The Mehta Family Centre For Engineering in Medicine, Indian Institute of Technology, Kanpur, Uttar Pradesh, 208016, India
| | - Avinash Yashwant Gahane
- Department of Biological Sciences and Bioengineering, The Mehta Family Centre For Engineering in Medicine, Indian Institute of Technology, Kanpur, Uttar Pradesh, 208016, India
| | - Bandita Rout
- Department of Biological Sciences and Bioengineering, The Mehta Family Centre For Engineering in Medicine, Indian Institute of Technology, Kanpur, Uttar Pradesh, 208016, India
| | | | | | | | - Ashwani Kumar Thakur
- Department of Biological Sciences and Bioengineering, The Mehta Family Centre For Engineering in Medicine, Indian Institute of Technology, Kanpur, Uttar Pradesh, 208016, India
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16
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Zhang J, Liu B, Li D, Radiom M, Zhang H, Cohen Stuart MA, Sagis LMC, Li Z, Chen S, Li X, Li Y. Ion-Induced Reassembly between Protein Nanotubes and Nanospheres. Biomacromolecules 2023; 24:3985-3995. [PMID: 37642585 DOI: 10.1021/acs.biomac.3c00284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/31/2023]
Abstract
Proteins used as building blocks to template nanostructures with manifold morphologies have been widely reported. Understanding their self-assembly and reassembly mechanism is important for designing functional biomaterials. Herein, we show that enzyme-hydrolyzed α-lactalbumin (α-lac) can self-assemble into either nanotubes in the presence of Ca2+ ions or nanospheres in the absence of Ca2+ in solution. Remarkably, such assembled α-lac nanotubes can be elongated by adding preassembled α-lac nanospheres and Ca2+ solution, which suggests that the self-assembled α-lac nanospheres undergo disassembly and reassembly processes into existing nanotube nuclei. By performing atomic force microscopy (AFM), transmission electron microscopy (TEM), and confocal laser scanning microscopy (CLSM), it indicates that there is an equilibrium among nanotubes, nanospheres, hydrolyzed α-lac, and Ca2+ in solution. The structural transition between nanotubes and nanospheres is driven from a less stable structure into a more stable structure determined by the conditions. During the transition from nanospheres into nanotubes, the hydrolyzed α-lac in nanospheres transfers into helical ribbon form at both nanotube extremities. Then helical ribbons close into mature nanotubes, extending the length of the initial nuclei. Besides, by dilution or adding ethylene glycol bis(2-aminoethyl ether) tetraacetic acid (EGTA), the decreased Ca2+ concentration in solution drives the Ca2+ dissociating from nanotubes into solution, leading to the transitions from nanotubes into nanospheres. The reversible transformation between nanotubes and nanospheres is achieved by adjusting the pH value from 7.5 to 5.0 and back to 7.5. This is because the stability of nanotubes decreases from pH 7.5 to 5 but increases from 5 to 7.5. Significantly, this approach can be used for the fabrication of various responsive nanomaterials from the same starting material.
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Affiliation(s)
- Jipeng Zhang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, P. R. China
| | - Dan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Milad Radiom
- Department of Health Sciences and Technology, ETH Zurich, 8092 Zürich, Switzerland
| | - Huijuan Zhang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Martien A Cohen Stuart
- Laboratory of Physical Chemistry and Soft Matter, Wageningen University, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Leonard Martin C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Zekun Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Xing Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
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17
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Zhang H, Lv S, Ren F, Liu J, Wang J. Degree of Hydrolysis Regulated by Enzyme Mediation of Wheat Gluten Fibrillation: Structural Characterization and Analysis of the Mechanism of Action. Int J Mol Sci 2023; 24:13529. [PMID: 37686349 PMCID: PMC10488075 DOI: 10.3390/ijms241713529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
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.
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Affiliation(s)
- Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing 100048, China
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing 100048, China
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (S.L.); (F.R.); (J.L.)
| | - Shihao Lv
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing 100048, China
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing 100048, China
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (S.L.); (F.R.); (J.L.)
| | - Feiyue Ren
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing 100048, China
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing 100048, China
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (S.L.); (F.R.); (J.L.)
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing 100048, China
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing 100048, China
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (S.L.); (F.R.); (J.L.)
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing 100048, China
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing 100048, China
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (S.L.); (F.R.); (J.L.)
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18
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Auer J, Östlund J, Nilsson K, Johansson M, Herneke A, Langton M. Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods 2023; 12:2607. [PMID: 37444345 DOI: 10.3390/foods12132607] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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Affiliation(s)
- Jaqueline Auer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Johanna Östlund
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Klara Nilsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
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19
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Liang Y, Song J, Wang J, Liu H, Wu X, He B, Zhang X, Wang J. Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles. Int J Mol Sci 2023; 24:9907. [PMID: 37373055 DOI: 10.3390/ijms24129907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/23/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
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.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayang Song
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xingquan Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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20
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Peydayesh M, Kistler S, Zhou J, Lutz-Bueno V, Victorelli FD, Meneguin AB, Spósito L, Bauab TM, Chorilli M, Mezzenga R. Amyloid-polysaccharide interfacial coacervates as therapeutic materials. Nat Commun 2023; 14:1848. [PMID: 37012278 PMCID: PMC10070338 DOI: 10.1038/s41467-023-37629-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 03/24/2023] [Indexed: 04/05/2023] Open
Abstract
Coacervation via liquid-liquid phase separation provides an excellent opportunity to address the challenges of designing nanostructured biomaterials with multiple functionalities. Protein-polysaccharide coacervates, in particular, offer an appealing strategy to target biomaterial scaffolds, but these systems suffer from the low mechanical and chemical stabilities of protein-based condensates. Here we overcome these limitations by transforming native proteins into amyloid fibrils and demonstrate that the coacervation of cationic protein amyloids and anionic linear polysaccharides results in the interfacial self-assembly of biomaterials with precise control of their structure and properties. The coacervates present a highly ordered asymmetric architecture with amyloid fibrils on one side and the polysaccharide on the other. We demonstrate the excellent performance of these coacervates for gastric ulcer protection by validating via an in vivo assay their therapeutic effect as engineered microparticles. These results point at amyloid-polysaccharides coacervates as an original and effective biomaterial for multiple uses in internal medicine.
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Affiliation(s)
- Mohammad Peydayesh
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
| | - Sabrina Kistler
- ETH Zurich, Department of Materials, 8093, Zurich, Switzerland
| | - Jiangtao Zhou
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
| | - Viviane Lutz-Bueno
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland
- Paul Scherrer Institute PSI, 5232, Villigen, Switzerland
| | | | - Andréia Bagliotti Meneguin
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, 14800-903, Araraquara, Sao Paulo, Brazil
| | - Larissa Spósito
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, 14800-903, Araraquara, Sao Paulo, Brazil
- Department of Biological Sciences, School of Pharmaceutical Sciences, São Paulo State University, 14800-903, Araraquara, Sao Paulo, Brazil
| | - Tais Maria Bauab
- Department of Biological Sciences, School of Pharmaceutical Sciences, São Paulo State University, 14800-903, Araraquara, Sao Paulo, Brazil
| | - Marlus Chorilli
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, 14800-903, Araraquara, Sao Paulo, Brazil
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Sciences and Technology, 8092, Zurich, Switzerland.
- ETH Zurich, Department of Materials, 8093, Zurich, Switzerland.
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21
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Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
- Center
for Sustainable Materials (SusMat), School of Materials Science and
Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
- Department
of Materials, ETH Zurich, 8093 Zurich, Switzerland
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22
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Diaz C, Missirlis D. Amyloid-Based Albumin Hydrogels. Adv Healthc Mater 2023; 12:e2201748. [PMID: 36469813 DOI: 10.1002/adhm.202201748] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 10/14/2022] [Indexed: 12/08/2022]
Abstract
Amyloid fibrils may serve as building blocks for the preparation of novel hydrogel materials from abundant, low-cost, and biocompatible polypeptides. This work presents the formation of physically cross-linked, self-healing hydrogels based on bovine serum albumin at room temperature through a straightforward disulfide reduction step induced by tris (2-carboxyethyl) phosphine hydrochloride. The structure and surface charge of the amyloid-like fibrils is determined by the pH of the solution during self-assembly, giving rise to hydrogels with distinct physicochemical properties. The hydrogel surface can be readily functionalized with the extracellular matrix protein fibronectin and supports cell adhesion, spreading, and long-term culture. This study offers a simple, versatile, and inexpensive method to prepare amyloid-based albumin hydrogels with potential applications in the biomedical field.
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Affiliation(s)
- Carolina Diaz
- Department of Cellular Biophysics, Max-Planck-Institute for Medical Research, Jahnstr. 29, 69120, Heidelberg, Germany.,Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA), Facultad de Ciencias Exactas, UNLP - CONICET, CC16 Suc 4 (1900), La Plata, Buenos Aires, 1900, Argentina
| | - Dimitris Missirlis
- Department of Cellular Biophysics, Max-Planck-Institute for Medical Research, Jahnstr. 29, 69120, Heidelberg, Germany
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23
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Hayat U, Liu C, Raza A, Hou J, Jia C, Wang JY. In vitro/ in vivoidentification of zein degraded peptides using HPLC-MS/MS and their safety evaluation. Biomed Mater 2023; 18. [PMID: 36649654 DOI: 10.1088/1748-605x/acb411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 01/17/2023] [Indexed: 01/18/2023]
Abstract
The identification of degraded products of implanted scaffolds is desirable to avoid regulatory concerns.In vivoidentification of products produced by the degradation of natural protein-based scaffolds is complex and demands the establishment of a routine analytical method. In this study, we developed a method for the identification of peptides produced by the degradation of zein bothin vitroandin vivousing high performance liquid chromatography with tandem mass spectrometry (HPLC-MS/MS). Forin vitroexperiments, zein was degraded enzymatically and analyzed produced peptides.In vitrostudy showed cytocompatibility of peptides present in the hydrolysate of zein with no induction of apoptosis and cell senescence. Forin vivoexperiment, zein gels were prepared and subcutaneously implanted in rats. Peptides produced by the degradation of zein were identified and few were selected as targeted (unique peptides) and two peptides were synthesized as the reference sequence of these peptides. Further, peptide analysis using HPLC-MS/MS of different organs was performed after 2 and 8 weeks of implantation of zein gel in rats. It was found that zein-originated peptides were accumulated in different organs. QQHIIGGALF or peptides with same fractions were identified as unique peptides. These peptides were also found in control rats with regular rat feed, which means the degradation of implanted zein biomaterial produced food related peptides of non-toxic nature. Furthermore, hemotoxylin and eosin (H&E) staining exhibited normal features. Overall, zein degraded products showed cytocompatibility and did not induce organ toxicity, and QQHIIGGALF can act as a standard peptide for tracing and determining zein degradation. The study also provides the feasibility of complex analysis on identification and quantification of degradation products of protein-based scaffolds.
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Affiliation(s)
- Uzma Hayat
- School of Biomedical Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China.,Jiaxing Yaojiao Medical Device Co. Ltd, 321 Jiachuang Road, Jiaxing 314032, People's Republic of China
| | - Chang Liu
- School of Biomedical Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China
| | - Ali Raza
- School of Biomedical Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China
| | - Jingli Hou
- Instrumental Analysis Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China
| | - Caiwei Jia
- School of Biomedical Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China
| | - Jin-Ye Wang
- School of Biomedical Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, People's Republic of China.,Jiaxing Yaojiao Medical Device Co. Ltd, 321 Jiachuang Road, Jiaxing 314032, People's Republic of China
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24
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Rahman MM, Pires RS, Herneke A, Gowda V, Langton M, Biverstål H, Lendel C. Food protein-derived amyloids do not accelerate amyloid β aggregation. Sci Rep 2023; 13:985. [PMID: 36720893 PMCID: PMC9889329 DOI: 10.1038/s41598-023-28147-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 01/13/2023] [Indexed: 02/01/2023] Open
Abstract
The deposition of proteins in the form of amyloid fibrils is closely associated with several serious diseases. The events that trigger the conversion from soluble functional proteins into insoluble amyloid are not fully understood. Many proteins that are not associated with disease can form amyloid with similar structural characteristics as the disease-associated fibrils, which highlights the potential risk of cross-seeding of disease amyloid by amyloid-like structures encountered in our surrounding. Of particular interest are common food proteins that can be transformed into amyloid under conditions similar to cooking. We here investigate cross-seeding of amyloid-β (Aβ), a peptide known to form amyloid during the development of Alzheimer's disease, by 16 types of amyloid fibrils derived from food proteins or peptides. Kinetic studies using thioflavin T fluorescence as output show that none of the investigated protein fibrils accelerates the aggregation of Aβ. In at least two cases (hen egg lysozyme and oat protein isolate) we observe retardation of the aggregation, which appears to originate from interactions between the food protein seeds and Aβ in aggregated form. The results support the view that food-derived amyloid is not a risk factor for development of Aβ pathology and Alzheimer's disease.
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Affiliation(s)
- M Mahafuzur Rahman
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, 100 44, Stockholm, Sweden
| | - Rodrigo Sanches Pires
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, 100 44, Stockholm, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, BioCentrum, Almas Allé 5, 756 61, Uppsala, Sweden
| | - Vasantha Gowda
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, 100 44, Stockholm, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, BioCentrum, Almas Allé 5, 756 61, Uppsala, Sweden
| | - Henrik Biverstål
- Department of Biosciences and Nutrition, Karolinska Institutet, NEO/Floor 8, Blickgången 16, 141 52, Huddinge, Sweden
| | - Christofer Lendel
- Department of Chemistry, KTH Royal Institute of Technology, Teknikringen 30, 100 44, Stockholm, Sweden.
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25
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Wu D, Zhou J, Shen Y, Lupo C, Sun Q, Jin T, Sturla SJ, Liang H, Mezzenga R. Highly Adhesive Amyloid-Polyphenol Hydrogels for Cell Scaffolding. Biomacromolecules 2023; 24:471-480. [PMID: 36548941 DOI: 10.1021/acs.biomac.2c01311] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Rationally designing microstructures of soft hydrogels for specific biological functionalization is a challenge in tissue engineering applications. A novel and affordable soft hydrogel scaffold is constructed here by incorporating polyphenol modules with lysozyme amyloid fibrils (Lys AFs) via non-covalent self-assembly. Embedded polyphenols not only trigger hydrogel formation but also determine gel behavior by regulating the polyphenol gallol density and complex ratio. The feasibility of using a polyphenol-Lys AF hydrogel as a biocompatible cell scaffold, which is conducive to cell proliferation and spreading, is also shown. Notably, introducing polyphenols imparts the corresponding hydrogels a superior cell bioadhesive efficiency without further biofunctional decoration and thus may be successfully employed in both healthy and cancer cell lines. Confocal laser scanning microscopy also reveals that the highly expressed integrin-mediated focal adhesions form due to stimulation of the polyphenol-AF composite hydrogel, direct cell adhesion, proliferation, and spreading. Overall, this work constitutes a significant step forward in creating highly adhesive tissue culture platforms for in vitro culture of different cell types and may greatly expand prospects for future biomaterial design and development.
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Affiliation(s)
- Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.,Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland
| | - Jiangtao Zhou
- Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland
| | - Yang Shen
- Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland
| | - Cristina Lupo
- Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland
| | - Qiyao Sun
- Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland
| | - Tonghui Jin
- Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland
| | - Shana J Sturla
- Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Raffaele Mezzenga
- Department of Health Sciences and Technology, ETH Zurich, Zurich 8092, Switzerland.,Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, Zurich 8093, Switzerland
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26
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He X, Li M, Liu Y, Nian Y, Hu B. Purification of Egg White Lysozyme Determines the Downstream Fibrillation of Protein and Co-assembly with Phytochemicals to Form Edible Hydrogels Regulating the Lipid Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9432-9441. [PMID: 35876899 DOI: 10.1021/acs.jafc.2c03363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Although the synthetic chemistry or synthetic biological systems have already shown the power of biomaterials engineering, natural bioresource matter is still a valuable library of raw ingredients for the production of biomaterials, in particular, the edible ones. However, the influence of upstream isolation and purification of the raw materials on their performance in the downstream processing procedures is still unexplored, which is essential for the engineering of biomaterials. Based on the comparison of conventional techniques, heating-induced precipitation combined with resin-blending ion exchange was developed as a simple and cheap method for the utilization of egg whites to produce the lysozyme that is found to be exclusively feasible for fibrillation. Even with similar purities, only the lysozyme prepared by this method could be utilized to form ordered linear aggregate fibrils. Fibrillation was recently pursued as a new approach to utilize bioresource mass for high-tech end-products. Phytochemicals, totally replacing salts, induced the lysozyme fibrils to form hydrogels spontaneously, which was further demonstrated in an in vivo study to prevent obesity induced by a high-fat diet (HFD) by reducing lipid absorption and lipogenesis, promoting energy expenditure, and inhibiting inflammation. The agri-food bioresource was successfully employed as a proof of concept in edible biomedical materials for the regulation of lipid metabolism.
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Affiliation(s)
- Xiaoqian He
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Min Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Yanhua Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510640, China
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27
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Wu H, Nian Y, Liu Y, Zhang Y, Hu B. Formation of pea protein amyloid fibrils to stabilize high internal phase emulsions for encapsulation of lutein. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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28
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Li T, Zhou J, Wu Q, Zhang X, Chen Z, Wang L. Modifying functional properties of food amyloid-based nanostructures from rice glutelin. Food Chem 2022; 398:133798. [DOI: 10.1016/j.foodchem.2022.133798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 06/30/2022] [Accepted: 07/24/2022] [Indexed: 11/24/2022]
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