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Cochereau R, Voisin H, Solé-Jamault V, Novales B, Davy J, Jamme F, Renard D, Boire A. Influence of pH and lipid membrane on the liquid-liquid phase separation of wheat γ-gliadin in aqueous conditions. J Colloid Interface Sci 2024; 668:252-263. [PMID: 38678881 DOI: 10.1016/j.jcis.2024.04.136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/25/2024] [Accepted: 04/19/2024] [Indexed: 05/01/2024]
Abstract
Protein body (PB) formation in wheat seeds is a critical process influencing seed content and nutritional quality. In this study, we investigate the potential mechanisms governing PB formation through an in vitro approach, focusing on γ-gliadin, a key wheat storage protein. We used a microfluidic technique to encapsulate γ-gliadin within giant unilamellar vesicles (GUVs) and tune the physicochemical conditions in a controlled and rapid way. We examined the influence of pH and protein concentration on LLPS and protein-membrane interactions using various microscopy and spectroscopy techniques. We showed that γ-gliadin encapsulated in GUVs can undergo a pH-triggered liquid-liquid phase separation (LLPS) by two distinct mechanisms depending on the γ-gliadin concentration. At low protein concentrations, γ-gliadins phase separate by a nucleation and growth-like process, while, at higher protein concentration and pH above 6.0, γ-gliadin formed a bi-continuous phase suggesting a spinodal decomposition-like mechanism. Fluorescence and microscopy data suggested that γ-gliadin dense phase exhibited affinity for the GUV membrane, forming a layer at the interface and affecting the reversibility of the phase separation.
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Affiliation(s)
| | | | | | - Bruno Novales
- INRAE, UR 1268 BIA, F-44300 Nantes, France; INRAE, PROBE/CALIS Research Infrastructures, BIBS Facility, F-44300 Nantes, France
| | | | - Frédéric Jamme
- DISCO Beamline, SOLEIL Synchrotron, 91192 Gif-sur-Yvette, France
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Klijn ME, Hubbuch J. Application of ultraviolet, visible, and infrared light imaging in protein-based biopharmaceutical formulation characterization and development studies. Eur J Pharm Biopharm 2021; 165:319-336. [PMID: 34052429 DOI: 10.1016/j.ejpb.2021.05.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 03/29/2021] [Accepted: 05/12/2021] [Indexed: 01/10/2023]
Abstract
Imaging is increasingly more utilized as analytical technology in biopharmaceutical formulation research, with applications ranging from subvisible particle characterization to thermal stability screening and residual moisture analysis. This review offers a comprehensive overview of analytical imaging for scientists active in biopharmaceutical formulation research and development, where it presents the unique information provided by the ultraviolet (UV), visible (Vis), and infrared (IR) sections in the electromagnetic spectrum. The main body of this review consists of an outline of UV, Vis, and IR imaging techniques for several (bio)physical properties that are commonly determined during protein-based biopharmaceutical formulation characterization and development studies. The review concludes with a future perspective of applied imaging within the field of biopharmaceutical formulation research.
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Affiliation(s)
- Marieke E Klijn
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, Delft 2629 HZ, the Netherlands.
| | - Jürgen Hubbuch
- Institute of Engineering in Life Sciences, Section IV: Biomolecular Separation Engineering, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany
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Klijn ME, Hubbuch J. Influence of image analysis strategy, cooling rate, and sample volume on apparent protein cloud-point temperature determination. Bioprocess Biosyst Eng 2021; 44:525-536. [PMID: 33237399 PMCID: PMC7889528 DOI: 10.1007/s00449-020-02465-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Accepted: 10/16/2020] [Indexed: 01/08/2023]
Abstract
The protein cloud-point temperature (TCloud) is a known representative of protein-protein interaction strength and provides valuable information during the development and characterization of protein-based products, such as biopharmaceutics. A high-throughput low volume TCloud detection method was introduced in preceding work, where it was concluded that the extracted value is an apparent TCloud (TCloud,app). As an understanding of the apparent nature is imperative to facilitate inter-study data comparability, the current work was performed to systematically evaluate the influence of 3 image analysis strategies and 2 experimental parameters (sample volume and cooling rate) on TCloud,app detection of lysozyme. Different image analysis strategies showed that TCloud,app is detectable by means of total pixel intensity difference and the total number of white pixels, but the latter is also able to extract the ice nucleation temperature. Experimental parameter variation showed a TCloud,app depression for increasing cooling rates (0.1-0.5 °C/min), and larger sample volumes (5-24 μL). Exploratory thermographic data indicated this resulted from a temperature discrepancy between the measured temperature by the cryogenic device and the actual sample temperature. Literature validation confirmed that the discrepancy does not affect the relative inter-study comparability of the samples, regardless of the image analysis strategy or experimental parameters. Additionally, high measurement precision was demonstrated, as TCloud,app changes were detectable down to a sample volume of only 5 μL and for 0.1 °C/min cooling rate increments. This work explains the apparent nature of the TCloud detection method, showcases its detection precision, and broadens the applicability of the experimental setup.
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Affiliation(s)
- Marieke E Klijn
- Institute of Engineering in Life Sciences, Section IV: Biomolecular Separation Engineering, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 2, 76131, Karlsruhe, Germany
| | - Jürgen Hubbuch
- Institute of Engineering in Life Sciences, Section IV: Biomolecular Separation Engineering, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 2, 76131, Karlsruhe, Germany.
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Costanzo S, Banc A, Louhichi A, Chauveau E, Wu B, Morel MH, Ramos L. Tailoring the Viscoelasticity of Polymer Gels of Gluten Proteins through Solvent Quality. Macromolecules 2020. [DOI: 10.1021/acs.macromol.0c01466] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Salvatore Costanzo
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Amélie Banc
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Ameur Louhichi
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Edouard Chauveau
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Baohu Wu
- Forschungszentrum Jülich GmbH JCNS am MLZ,Lichtenbergstr. 1, Garching 85748, Germany
| | - Marie-Hélène Morel
- Ingénierie des Agro-Polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRAE, Montpellier SupAgro, Montpellier, France
| | - Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
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Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105676] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Apparent protein cloud point temperature determination using a low volume high-throughput cryogenic device in combination with automated imaging. Bioprocess Biosyst Eng 2019; 43:439-456. [PMID: 31754791 DOI: 10.1007/s00449-019-02239-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 10/21/2019] [Indexed: 12/17/2022]
Abstract
Short-term parameters correlating to long-term protein stability, such as the protein cloud point temperature (Tcloud), are of interest to improve efficiency during protein product development. Such efficiency is reached if short-term parameters are obtained in a low volume and high-throughput (HT) manner. This study presents a low volume HT detection method for (sub-zero) Tcloud determination of lysozyme, as such an experimental method is not available yet. The setup consists of a cryogenic device with an automated imaging system. Measurement reproducibility (median absolute deviation of 0.2 °C) and literature-based parameter validation (Pearson correlation coefficient of 0.996) were shown by a robustness and validation study. The subsequent case study demonstrated a partial correlation between the obtained apparent Tcloud parameter and long-term protein stability as a function of lysozyme concentration, ion type, ionic strength, and freeze/thaw stress. The presented experimental setup demonstrates its ability to advance short-term strategies for efficient protein formulation development.
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Banc A, Pincemaille J, Costanzo S, Chauveau E, Appavou MS, Morel MH, Menut P, Ramos L. Phase separation dynamics of gluten protein mixtures. SOFT MATTER 2019; 15:6160-6170. [PMID: 31317157 DOI: 10.1039/c9sm00966c] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
We investigate by time-resolved synchrotron ultra-small X-ray scattering the dynamics of liquid-liquid phase-separation (LLPS) of gluten protein suspensions following a temperature quench. Samples at a fixed concentration (237 mg ml-1) but with different protein compositions are investigated. In our experimental conditions, we show that fluid viscoelastic samples depleted in polymeric glutenin phase-separate following a spinodal decomposition process. We quantitatively probe the late stage coarsening that results from a competition between thermodynamics that speeds up the coarsening rate as the quench depth increases and transport that slows down the rate. For even deeper quenches, the even higher viscoelasticity of the continuous phase leads to a "quasi" arrested phase separation. Anomalous phase-separation dynamics is by contrast measured for a gel sample rich in glutenin, due to elastic constraints. This work illustrates the role of viscoelasticity in the dynamics of LLPS in protein dispersions.
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Affiliation(s)
- Amélie Banc
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France.
| | - Justine Pincemaille
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France. and Ingénierie des Agro-polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | - Salvatore Costanzo
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France.
| | - Edouard Chauveau
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France.
| | - Marie-Sousai Appavou
- Forschungszentrum Jülich GmbH, Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ) Lichtenbergstr. 1, 85748 Garching, Germany
| | - Marie-Hélène Morel
- Ingénierie des Agro-polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | - Paul Menut
- Ingénierie des Agro-polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France and Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | - Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France.
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Boire A, Renard D, Bouchoux A, Pezennec S, Croguennec T, Lechevalier V, Le Floch-Fouéré C, Bouhallab S, Menut P. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly. Annu Rev Food Sci Technol 2019; 10:521-539. [PMID: 30633568 DOI: 10.1146/annurev-food-032818-121907] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft-matter physics can be used to control food protein assembly. We discuss physical models from polymer and colloidal science that best describe and predict the phase behavior of proteins. We explore the occurrence of phase transitions along two axes: increasing protein concentration and increasing molecular attraction. This review provides new perspectives on the link between the interactions, phase transitions, and assembly of proteins that can help in designing new food products and innovative food processing operations.
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Affiliation(s)
- Adeline Boire
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Denis Renard
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Antoine Bouchoux
- LISBP, Université de Toulouse, CNRS, INRA, INSA, F-31077 Toulouse, France
| | | | | | | | | | - Saïd Bouhallab
- STLO, INRA UMR1253, Agrocampus Ouest, F-35042 Rennes, France
| | - Paul Menut
- Montpellier SupAgro, 34060 Montpellier, France; .,Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300 Massy, France
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