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Fink TD, Funnell JL, Gilbert RJ, Zha RH. One-Pot Assembly of Drug-Eluting Silk Coatings with Applications for Nerve Regeneration. ACS Biomater Sci Eng 2024; 10:482-496. [PMID: 38109315 DOI: 10.1021/acsbiomaterials.3c01042] [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] [Indexed: 12/20/2023]
Abstract
Clinical use of polymeric scaffolds for tissue engineering often suffers from their inability to promote strong cellular interactions. Functionalization with biomolecules may improve outcomes; however, current functionalization approaches using covalent chemistry or physical adsorption can lead to loss of biomolecule bioactivity. Here, we demonstrate a novel bottom-up approach for enhancing the bioactivity of poly(l-lactic acid) electrospun scaffolds though interfacial coassembly of protein payloads with silk fibroin into nanothin coatings. In our approach, protein payloads are first added into an aqueous solution with Bombyx mori-derived silk fibroin. Phosphate anions are then added to trigger coassembly of the payload and silk fibroin, as well as noncovalent formation of a payload-silk fibroin coating at poly(l-lactic) acid fiber surfaces. Importantly, the coassembly process results in homogeneous distribution of protein payloads, with the loading quantity depending on payload concentration in solution and coating time. This coassembly process yields greater loading capacity than physical adsorption methods, and the payloads can be released over time in physiologically relevant conditions. We also demonstrate that the coating coassembly process can incorporate nerve growth factor and that coassembled coatings lead to significantly more neurite extension than loading via adsorption in a rat dorsal root ganglia explant culture model.
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Affiliation(s)
- Tanner D Fink
- Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, New York 12180, United States
- Shirley Ann Jackson, Ph. D. Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York 12180, United States
- Department of Chemistry and International Institute for Nanotechnology, Northwestern University, Evanston, Illinois 60208, United States
| | - Jessica L Funnell
- Department of Biomedical Engineering, Rensselaer Polytechnic Institute, 110 8th Street, Troy, New York 12180, United States
- Shirley Ann Jackson, Ph. D. Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York 12180, United States
| | - Ryan J Gilbert
- Department of Biomedical Engineering, Rensselaer Polytechnic Institute, 110 8th Street, Troy, New York 12180, United States
- Shirley Ann Jackson, Ph. D. Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York 12180, United States
| | - R Helen Zha
- Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, New York 12180, United States
- Shirley Ann Jackson, Ph. D. Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York 12180, United States
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2
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Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
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3
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Barone G, O'Regan J, Kelly AL, O'Mahony JA. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review. Compr Rev Food Sci Food Saf 2022; 21:1254-1274. [DOI: 10.1111/1541-4337.12884] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 11/20/2021] [Accepted: 11/30/2021] [Indexed: 01/29/2023]
Affiliation(s)
- Giovanni Barone
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O'Regan
- Nestlé Development Centre Nutrition Wyeth Nutritionals Ireland Askeaton Limerick Ireland
| | - Alan L. Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A. O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
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4
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Avila-Sierra A, Huellemeier HA, Zhang ZJ, Heldman DR, Fryer PJ. Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits. ACS APPLIED MATERIALS & INTERFACES 2021; 13:35506-35517. [PMID: 34310125 PMCID: PMC8397245 DOI: 10.1021/acsami.1c09553] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
Molecular details concerning the induction phase of milk fouling on stainless steel at an elevated temperature range were established to better understand the effect of temperature on surface fouling during pasteurization. The liquid-solid interface that replicates an industrial heat exchanger (≤75°C), including four stages (preheating, heating, holding, and cooling), was investigated using both a quartz crystal microbalance (QCM-D) and a customized flow cell. We found that the milk fouling induction process is rate-limited by the synergistic effects of bulk reactions, mass transfer, and surface reactions, all of which are controlled by both liquid and surface temperatures. Surface milk foulant becomes more rigid and compact as it builds up. The presence of protein aggregates in the bulk fluid leads to a fast formation of surface deposit with a reduced Young's modulus. Foulant adhesion and cohesion strength was enhanced as both interfacial temperature and processing time increased, while removal force increased with an increasing deposit thickness. During cleaning, caustic swelling and removal showed semilinear correlations with surface temperature (TS), where higher TS reduced swelling and enhanced removal. Our findings evidence that adsorption kinetics, characteristics of the foulant, and the subsequent removal mechanism are greatly dependent on the temperature profile, of which the surface temperature is the most critical one.
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Affiliation(s)
- Alejandro Avila-Sierra
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Holly A. Huellemeier
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Zhenyu J. Zhang
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Dennis R. Heldman
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
- Department
of Food Science and Technology, The Ohio
State University, Columbus 43210 Ohio, United States
| | - Peter J. Fryer
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
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5
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Thum C, Roy NC, Everett DW, McNabb WC. Variation in milk fat globule size and composition: A source of bioactives for human health. Crit Rev Food Sci Nutr 2021; 63:87-113. [PMID: 34190660 DOI: 10.1080/10408398.2021.1944049] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Milk fat globules (MFGs) are secreted from the mammalian gland and are composed of a triacylglycerol core surrounded by a triple membrane structure, the milk fat globule membrane (MFGM). The MFGM contains complex lipids and proteins reported to have nutritional, immunological, neurological and digestive functions. Human and ruminant milk are shown to share a similar MFG structure but with different size, profile and abundance of protein and polar lipids. This review summarizes the reported data on human, bovine, caprine and ovine MFG composition and concentration of bioactive components in different MFG-size fractions. A comprehensive understanding of compositional variations between milk from different species and MFG size fractions may help promote various milk sources as targeted supplements to improve human development and health. MFG size and MFGM composition are species-specific and affected by lactation, diet and breed (or maternal origin). Purification and enrichment methods for some bioactive proteins and lipids present in the MFGM have yet to be established or are not scaled sufficiently to be used to supplement human diets. To overcome this problem, MFG size selection through fractionation or herd selection may provide a convenient way to pre-enrich the MFG fraction with specific protein and lipid components to fulfill human dietary and health requirements.
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Affiliation(s)
- Caroline Thum
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Palmerston North, New Zealand
| | - Nicole C Roy
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Palmerston North, New Zealand.,High-Value Nutrition National Science Challenge, The University of Auckland, Auckland, New Zealand.,Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - David W Everett
- AgResearch, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Palmerston North, New Zealand
| | - Warren C McNabb
- Riddet Institute, Palmerston North, New Zealand.,High-Value Nutrition National Science Challenge, The University of Auckland, Auckland, New Zealand
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6
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Kim A, Bernt W, Cho NJ. Improved Size Determination by Nanoparticle Tracking Analysis: Influence of Recognition Radius. Anal Chem 2019; 91:9508-9515. [DOI: 10.1021/acs.analchem.9b00454] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Ahram Kim
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue 639798, Singapore
| | - William Bernt
- Particle Characterization Laboratories, Inc., 845 Olive Ave, Suite A, Novato, California 94945, United States
| | - Nam-Joon Cho
- School of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue 639798, Singapore
- Centre for Biomimetic Sensor Science, Nanyang Technological University, 50 Nanyang Drive 637553, Singapore
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive 637459, Singapore
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7
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Sengupta B, Das N, Sen P. Monomerization and aggregation of β-lactoglobulin under adverse condition: A fluorescence correlation spectroscopic investigation. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2018; 1866:316-326. [DOI: 10.1016/j.bbapap.2017.11.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2017] [Revised: 11/01/2017] [Accepted: 11/12/2017] [Indexed: 12/26/2022]
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8
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Loiseleux T, Rolland-Sabaté A, Garnier C, Croguennec T, Guilois S, Anton M, Riaublanc A. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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10
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Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Whey protein mouth drying influenced by thermal denaturation. Food Qual Prefer 2017; 56:233-240. [PMID: 28260840 PMCID: PMC5310118 DOI: 10.1016/j.foodqual.2016.03.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional benefits. One such property is mouth drying. The influence of protein structure on the mouthfeel properties of milk proteins has been previously reported. This paper investigates the effect of thermal denaturation of whey proteins on physicochemical properties (viscosity, particle size, zeta-potential, pH), and relates this to the observed sensory properties measured by qualitative descriptive analysis and sequential profiling. Mouthcoating, drying and chalky attributes built up over repeated consumption, with higher intensities for samples subjected to longer heating times (p < 0.05). Viscosity, pH, and zeta-potential were found to be similar for all samples, however particle size increased with longer heating times. As the pH of all samples was close to neutral, this implies that neither the precipitation of whey proteins at low pH, nor their acidity, as reported in previous literature, can be the drying mechanisms in this case. The increase in mouth drying with increased heating time suggests that protein denaturation is a contributing factor and a possible mucoadhesive mechanism is discussed.
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Affiliation(s)
- Stephanie P. Bull
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
| | - Yuchun Hong
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
| | - Vitaliy V. Khutoryanskiy
- Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
| | - Jane K. Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
| | - Marianthi Faka
- Volac International Ltd, 50 Fishers Lane, Orwell, Royston, Hertfordshire SG8 5QX, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
- Corresponding author.
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11
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Coupling population balance model and residence time distribution for pilot-scale modelling of β-lactoglobulin aggregation process. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.12.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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13
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Blake S, Amin S, Qi W, Majumdar M, Lewis EN. Colloidal Stability & Conformational Changes in β-Lactoglobulin: Unfolding to Self-Assembly. Int J Mol Sci 2015; 16:17719-33. [PMID: 26247930 PMCID: PMC4581217 DOI: 10.3390/ijms160817719] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 07/23/2015] [Accepted: 07/27/2015] [Indexed: 11/16/2022] Open
Abstract
A detailed understanding of the mechanism of unfolding, aggregation, and associated rheological changes is developed in this study for β-Lactoglobulin at different pH values through concomitant measurements utilizing dynamic light scattering (DLS), optical microrheology, Raman spectroscopy, and differential scanning calorimetry (DSC). The diffusion interaction parameter kD emerges as an accurate predictor of colloidal stability for this protein consistent with observed aggregation trends and rheology. Drastic aggregation and gelation were observed at pH 5.5. Under this condition, the protein's secondary and tertiary structures changed simultaneously. At higher pH (7.0 and 8.5), oligomerizaton with no gel formation occurred. For these solutions, tertiary structure and secondary structure transitions were sequential. The low frequency Raman data, which is a good indicator of hydrogen bonding and structuring in water, has been shown to exhibit a strong correlation with the rheological evolution with temperature. This study has, for the first time, demonstrated that this low frequency Raman data, in conjunction with the DSC endotherm, can be been utilized to deconvolve protein unfolding and aggregation/gelation. These findings can have important implications for the development of protein-based biotherapeutics, where the formulation viscosity, aggregation, and stability strongly affects efficacy or in foods where protein structuring is critical for functional and sensory performance.
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Affiliation(s)
- Steven Blake
- Malvern Instruments, 7221 Lee Deforest Drive, Suite 300, Columbia, MD 21046, USA.
| | - Samiul Amin
- Malvern Instruments, 7221 Lee Deforest Drive, Suite 300, Columbia, MD 21046, USA.
| | - Wei Qi
- Malvern Instruments, 7221 Lee Deforest Drive, Suite 300, Columbia, MD 21046, USA.
| | - Madhabi Majumdar
- Malvern Instruments, 7221 Lee Deforest Drive, Suite 300, Columbia, MD 21046, USA.
| | - E Neil Lewis
- Malvern Instruments, 7221 Lee Deforest Drive, Suite 300, Columbia, MD 21046, USA.
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14
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Delahaije RJBM, Wierenga PA, Giuseppin MLF, Gruppen H. Comparison of heat-induced aggregation of globular proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5257-5265. [PMID: 25965109 DOI: 10.1021/acs.jafc.5b00927] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Typically, heat-induced aggregation of proteins is studied using a single protein under various conditions (e.g., temperature). Because different studies use different conditions and methods, a mechanistic relationship between molecular properties and the aggregation behavior of proteins has not been identified. Therefore, this study investigates the kinetics of heat-induced aggregation and the size/density of formed aggregates for three different proteins (ovalbumin, β-lactoglobulin, and patatin) under various conditions (pH, ionic strength, concentration, and temperature). The aggregation rate of β-lactoglobulin was slower (>10 times) than that of ovalbumin and patatin. Moreover, the conditions (pH, ionic strength, and concentration) affected the aggregation kinetics of β-lactoglobulin more strongly than for ovalbumin and patatin. In contrast to the kinetics, for all proteins the aggregate size/density increased with decreasing electrostatic repulsion. By comparing these proteins under these conditions, it became clear that the aggregation behavior cannot easily be correlated to the molecular properties (e.g., charge and exposed hydrophobicity).
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Affiliation(s)
- Roy J B M Delahaije
- †Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- †Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | | | - Harry Gruppen
- †Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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15
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A Population Balance Model integrating some specificities of the β-lactoglobulin thermally-induced aggregation. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.07.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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17
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Eissa AS, Mohamed DM, Uoness KS, Azab MM, Abed NS, El-Aish DA. Characterization of Rheological and Molecular Properties of Whey Protein Thickeners. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.642445] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Eissa AS. Newtonian viscosity behavior of dilute solutions of polymerized whey proteins. Would viscosity measurements reveal more detailed molecular properties? Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Chantoiseau E, Plana-Fattori A, Doursat C, Flick D. Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.05.043] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.08.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Xia H, Pang RY, Zhang R, Miao CX, Wu XY, Hou XS, Zhong C. Study of colloidal particle Brownian aggregation by low-coherence fiber optic dynamic light scattering. J Colloid Interface Sci 2012; 376:322-6. [PMID: 22446146 DOI: 10.1016/j.jcis.2012.02.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Revised: 02/22/2012] [Accepted: 02/24/2012] [Indexed: 11/16/2022]
Abstract
The aggregation kinetics of particles in dense polystyrene latex suspensions is studied by low-coherence fiber optic dynamic light scattering. Low-coherence fiber optic dynamic light scattering is used to measure the hydrodynamic radius of the aggregates. The aggregation kinetics data obtained can be fitted into a single exponential function, which is the characteristic of slow aggregation. It is found that the aggregation rate of particles increased with higher electrolyte levels and with larger particle concentrations. The experimental results can be explained by use of the Derjaruin-Landau-Verwey-Overbeer (DLVO) theory.
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Affiliation(s)
- Hui Xia
- School of Physics and Electronics, Central South University, Changsha 410083, China.
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22
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Hulse W, Forbes R. A Taylor dispersion analysis method for the sizing of therapeutic proteins and their aggregates using nanolitre sample quantities. Int J Pharm 2011; 416:394-7. [PMID: 21745555 DOI: 10.1016/j.ijpharm.2011.06.045] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 06/24/2011] [Accepted: 06/25/2011] [Indexed: 11/20/2022]
Abstract
The growing number of Biosimilars now being approved for development lends the need to develop new analytical techniques for rapid, cost effective analysis of these high value biotherapeutics. The presence of aggregates in biopharmaceutical products is undesirable for many reasons. A major concern is the potential immunogeneic response that aggregates can induce on administration. The detection of low levels of aggregated proteins in solution may only be determined by a limited number of techniques, many of which require in-depth method development, multi-stage sample preparation and lengthy time of analysis. We explore the use of a novel analytical instrument using UV area imaging and Taylor dispersion analysis (TDA) to determine the hydrodynamic radius of BSA in an aggregated state and monitor it with time. Protein aggregation and its reversibility over time has been measured for a number of BSA samples (stressed and unstressed) by TDA with the results obtained being compared to those obtained from dynamic light scattering (DLS) and microcalorimetry. Correlations between the techniques for investigating protein aggregation behaviour were explored. The reproducibility of TDA measurements enabled the stability and reversibility of BSA aggregates to be more readily monitored than by using the other techniques.
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Affiliation(s)
- Wendy Hulse
- School of Pharmacy, University of Bradford, Bradford BD7 1DP, UK.
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23
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Hulse WL, Forbes RT. A nanolitre method to determine the hydrodynamic radius of proteins and small molecules by Taylor dispersion analysis. Int J Pharm 2011; 411:64-8. [PMID: 21440611 DOI: 10.1016/j.ijpharm.2011.03.040] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2010] [Accepted: 03/19/2011] [Indexed: 10/18/2022]
Abstract
The escalating number of new therapeutic biopharmaceuticals being developed and their high value increases the need for the development of novel analytical technologies. Faster analysis time, high accuracy, low sample consumption and the ability to monitor process flow are all essential prerequisites. We evaluate a novel analytical instrument that combines UV area imaging and Taylor dispersion analysis (TDA) to determine the hydrodynamic radius of proteins and small molecules in solution. Benchmarking the results against dynamic light scattering, we report the influence of injection system, injection volume, flow rates, analyte concentration and highlight the importance of washing procedures. Issues arising from the manual injection valve in the alpha laboratory system that led to high standard deviations were eliminated by incorporating an automated injector in a beta system. The hydrodynamic radii obtained show good correlation with literature values and in most cases a relative standard deviation of less than 5%. The system is fully automated after coupling to the CE which allows for multiple injections and sample/buffer changes without operator intervention. The small sample size (approx. 60 nL), the lack of sample preparation required, and the speed of analysis (approx. 2-3 mins) makes this instrument highly applicable to the real-time analysis of inherently unstable, high cost biopharmaceutical materials where understanding their aggregation state and size is important.
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Affiliation(s)
- Wendy L Hulse
- Pharmaceutical Innovation Research and Biopharmaceutical Formulation Group, School of Pharmacy, University of Bradford, Bradford BD7 1DP, UK
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24
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Hogeveen H, Kamphuis C, Steeneveld W, Mollenhorst H. Sensors and clinical mastitis--the quest for the perfect alert. SENSORS 2010; 10:7991-8009. [PMID: 22163637 PMCID: PMC3231225 DOI: 10.3390/s100907991] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2010] [Revised: 08/09/2010] [Accepted: 08/20/2010] [Indexed: 11/17/2022]
Abstract
When cows on dairy farms are milked with an automatic milking system or in high capacity milking parlors, clinical mastitis (CM) cannot be adequately detected without sensors. The objective of this paper is to describe the performance demands of sensor systems to detect CM and evaluats the current performance of these sensor systems. Several detection models based on different sensors were studied in the past. When evaluating these models, three factors are important: performance (in terms of sensitivity and specificity), the time window and the similarity of the study data with real farm data. A CM detection system should offer at least a sensitivity of 80% and a specificity of 99%. The time window should not be longer than 48 hours and study circumstances should be as similar to practical farm circumstances as possible. The study design should comprise more than one farm for data collection. Since 1992, 16 peer-reviewed papers have been published with a description and evaluation of CM detection models. There is a large variation in the use of sensors and algorithms. All this makes these results not very comparable. There is a also large difference in performance between the detection models and also a large variation in time windows used and little similarity between study data. Therefore, it is difficult to compare the overall performance of the different CM detection models. The sensitivity and specificity found in the different studies could, for a large part, be explained in differences in the used time window. None of the described studies satisfied the demands for CM detection models.
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Affiliation(s)
- Henk Hogeveen
- Chair group-Business Economics, Wageningen University, Hollandseweg 1, 6706 KN Wageningen, Netherlands
- Department of Farm Animal Health, Faculty of Veterinary Medicine, Utrecht University, Yalelaan 7, 3584 CL Utrecht, Netherlands; E-Mails: (C.K.); (W.S.); (H.M.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +31-317-483583; Fax: +31-317-482745
| | - Claudia Kamphuis
- Department of Farm Animal Health, Faculty of Veterinary Medicine, Utrecht University, Yalelaan 7, 3584 CL Utrecht, Netherlands; E-Mails: (C.K.); (W.S.); (H.M.)
| | - Wilma Steeneveld
- Department of Farm Animal Health, Faculty of Veterinary Medicine, Utrecht University, Yalelaan 7, 3584 CL Utrecht, Netherlands; E-Mails: (C.K.); (W.S.); (H.M.)
| | - Herman Mollenhorst
- Department of Farm Animal Health, Faculty of Veterinary Medicine, Utrecht University, Yalelaan 7, 3584 CL Utrecht, Netherlands; E-Mails: (C.K.); (W.S.); (H.M.)
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Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.09.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Tolkach A, Kulozik U. Reaction kinetic pathway of reversible and irreversible thermal denaturation of β-lactoglobulin. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007012] [Citation(s) in RCA: 120] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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28
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Chanasattru W, Decker EA, McClements DJ. Physicochemical basis for cosolvent modulation of β-lactoglobulin functionality: Interfacial tension study. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.06.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Hong YH, McClements DJ. Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:5653-60. [PMID: 17567036 DOI: 10.1021/jf070564n] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Molecular complexes based on proteins and ionic polysaccharides have considerable potential for encapsulation of functional food components, but their widespread utilization is limited because their structure is highly sensitive to pH and ionic strength. We have investigated the possibility of creating stable hydrogel particles by thermal treatment of protein (beta-lactoglobulin) and cationic polysaccharide (chitosan) mixtures. Mixed solutions of beta-lactoglobulin (0.5 wt %) and chitosan (0.1 wt %) were prepared at various pH's (3-8) and were heated (80 degrees C for 20 min). Prior to heating, the biopolymer mixtures formed molecular complexes at pH values where there was an electrostatic attraction between the protein and the polysaccharide: soluble complexes at pH 4.5; complex coacervates at pH 5.0 and 5.5; precipitates at pH>5.5. After heating, relatively small (d approximately 140 nm) and cationic (zeta>+20 mV) hydrogel particles were formed at pH 4.5, but much larger aggregates were formed at pH 5.0 and higher (d>1000 nm). The thermally treated hydrogel particles formed at pH 4.5 maintained their initial particle size when the pH was subsequently adjusted within the range pH 3-5, but they aggregated when the pH was adjusted to >pH 5 because of a reduction in the magnitude of their electrical charge. This study suggests that hydrogel particles can be formed by heating mixed protein-polysaccharide systems under controlled conditions. These hydrogel particles may be useful for encapsulation of functional food components.
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Affiliation(s)
- Youn-Ho Hong
- Department of Food and Nutrition, College of Human Ecology, Chonnam National University, Gwangju, 500-757, Korea
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30
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Chanasattru W, Decker EA, McClements DJ. Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.08.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Oliveira CLP, de la Hoz L, Silva JC, Torriani IL, Netto FM. Effects of gamma radiation on β-lactoglobulin: Oligomerization and aggregation. Biopolymers 2007; 85:284-94. [PMID: 17031843 DOI: 10.1002/bip.20610] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The conformational changes and aggregation process of beta-lactoglobulin (beta-LG) subjected to gamma irradiation are presented. Beta-LG in solutions of different protein concentrations (3 and 10 mg/ml) and in solid state with different water activities (a(w)) (0.22; 0.53; 0.74) was irradiated using a Cobalt-60 radiation source at dose level of 1-50 kGy. Small-angle X-ray scattering (SAXS) was used to study the conformational changes of beta-LG due to the irradiation treatment. The irradiated protein was also examined by high performance size exclusion chromatography (HPSEC) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) under nonreducing and reducing conditions and fluorescence. SAXS analysis showed that the structural conformation of irradiated beta-LG in solid state at different a(w) and dose level was essentially the same as the nonirradiated beta-LG. The scattering data also showed that the irradiation of beta-LG in solution promoted the formation of oligomers. Interestingly, from the data analysis and model building, it could be shown that the formed oligomers are linear molecules, built by linear combinations of beta-LG dimers (tetramers, hexamers, etc). The formation of oligomers was also evidenced by SDS-PAGE analysis and HPSEC chromatograms, in which products with higher molecular mass than that of the dimeric beta-LG were detected. Formation of intermolecular cross-linking between tyrosyl radicals are proposed to be at least partially responsible for this occurrence. From the results it could be shown that the samples irradiated in solution presented some conformational changes under gamma irradiation, resulting in well ordered oligomers and aggregates formed by cross-linking of beta-LG dimers subunits, while the samples irradiated in the solid state were not modified.
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32
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Panyukov Y, Yudin I, Drachev V, Dobrov E, Kurganov B. The study of amorphous aggregation of tobacco mosaic virus coat protein by dynamic light scattering. Biophys Chem 2006; 127:9-18. [PMID: 17182167 DOI: 10.1016/j.bpc.2006.11.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2006] [Revised: 11/23/2006] [Accepted: 11/27/2006] [Indexed: 11/25/2022]
Abstract
The kinetics of heat-induced and cetyltrimethylammonium bromide induced amorphous aggregation of tobacco mosaic virus coat protein in Na(+)/Na(+) phosphate buffer, pH 8.0, have been studied using dynamic light scattering. In the case of thermal aggregation (52 degrees C) the character of the dependence of the hydrodynamic radius (R(h)) on time indicates that at certain instant the population of aggregates is split into two components. The size of the aggregates of one kind remains practically constant in time, whereas the size of aggregates of other kind increases monotonously in time reaching the values characteristic of aggregates prone to precipitation (R(h)=900-1500 nm). The construction of the light scattering intensity versus R(h) plots shows that the large aggregates (the start aggregates) exist in the system at the instant the initial increase in the light scattering intensity is observed. For thermal aggregation the R(h) value for the start aggregates is independent of the protein concentration and equal to 21.6 nm. In the case of the surfactant-induced aggregation (at 25 degrees C) no splitting of the aggregates into two components is observed and the size of the start aggregates turns out to be much larger (107 nm) than on the thermal aggregation. The dependence of R(h) on time for both heat-induced aggregation and surfactant-induced aggregation after a lapse of time follows the power law indicating that the aggregation process proceeds in the kinetic regime of diffusion-limited cluster-cluster aggregation. Fractal dimension is close to 1.8. The molecular chaperone alpha-crystallin does not affect the kinetics of tobacco mosaic virus coat protein thermal aggregation.
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Affiliation(s)
- Yuliy Panyukov
- A.N. Belozersky Institute of Physico-Chemical Biology, Moscow State University, Moscow 119992, Russia
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33
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Unterhaslberger G, Schmitt C, Sanchez C, Appolonia-Nouzille C, Raemy A. Heat denaturation and aggregation of β-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0. Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.10.017] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Zhu R, Frankema W, Huo Y, Kok WT. Studying Protein Aggregation by Programmed Flow Field-Flow Fractionation Using Ceramic Hollow Fibers. Anal Chem 2005; 77:4581-6. [PMID: 16013876 DOI: 10.1021/ac050398n] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Ceramic hollow fibers have been used as separation channels for flow field-flow fractionation. The fibers were made of alpha-alumina, with a gamma-alumina layer on the inside wall acting as a semipermeable (ultrafiltration) membrane. The fibers and the separation system were tested by determining the diffusion coefficients of a series of standard proteins under various experimental conditions. Even for the smallest protein studied, a complete recovery from the fiber was obtained. A single fiber could be used for several months without problems such as leakage or fouling. The precision of the diffusion coefficient measurements was in the order of 5-10%. A good agreement with literature data was found. Programming of the cross-flow, with a time-delayed exponential decay program, was applied to extend the accessible size range for the sample components. With flow programming, the observed retention times increased linearly with the logarithm of the molar mass of proteins and aggregates, as predicted by theory. Heat-induced aggregation of beta-lactoglobulin (beta-LG) in aqueous solution was studied with the system. Upon heating, not only the extent of aggregation but also the size of the beta-LG aggregates was found to increase with the original concentration of beta-LG in solution and with the heating time. After heating in the presence of salt, very large aggregates were formed, with molar masses over 100 million. A multiangle light scattering detector was used to estimate molar masses and sizes of the protein aggregates. From the relation between the apparent diffusion coefficients and the molar masses of the aggregates, as well as from the ratio of the rms (scattering) and the hydrodyamic radii, it was concluded that the larger beta-LG aggregates behave as flexible chains in solution.
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Affiliation(s)
- Ruohua Zhu
- Polymer-Analysis Group, van't Hoff Institute for Molecular Sciences, University of Amsterdam, Nieuwe Achtergracht 166, 1018 WV Amsterdam, The Netherlands
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35
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Gun'ko VM, Klyueva AV, Levchuk YN, Leboda R. Photon correlation spectroscopy investigations of proteins. Adv Colloid Interface Sci 2003; 105:201-328. [PMID: 12969646 DOI: 10.1016/s0001-8686(03)00091-5] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Physical principles of photon correlation spectroscopy (PCS), mathematical treatment of the PCS data (converting autocorrelation functions to distribution functions or average characteristics), and PCS applications to study proteins and other biomacromolecules in aqueous media are described and analysed. The PCS investigations of conformational changes in protein molecules, their aggregation itself or in consequence of interaction with other molecules or organic (polymers) and inorganic (e.g. fumed silica) fine particles as well as the influence of low molecular compounds (surfactants, drugs, salts, metal ions, etc.) reveal unique capability of the PCS techniques for elucidation of important native functions of proteins and other biomacromolecules (DNA, RNA, etc.) or microorganisms (Escherichia coli, Pseudomonas putida, Dunaliella viridis, etc.). Special attention is paid to the interaction of proteins with fumed oxides and the impact of polymers and fine oxide particles on the motion of living flagellar microorganisms analysed by means of PCS.
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Affiliation(s)
- Vladimir M Gun'ko
- Institute of Surface Chemistry, 17 General Naumov Street, Kiev 03164, Ukraine.
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36
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Abstract
Two directions can be distinguished in the development of high-tech milking equipment: 1) high-capacity milking parlors with a high throughput of cows per person per hour and 2) automatic milking systems in which manual labor is replaced by a milking robot. High-capacity milking parlors are developed in such a way that one operator is able to milk many cows, partly by automation and partly by optimization of available labor. In such parlors, one operator can milk up to 125 cows per hour. This means that there are only a few seconds available for udder preparation. In an automatic milking system, a robot takes over all manual labor during milking. Currently available systems have one robot arm working with one milking stall (one-stall system) or one robot arm working with more milking stalls (multiple-stall systems). Cows have to go to the automatic milking system voluntarily. Therefore, there is a large variation in milking intervals. Moreover, a large variation between milkings and between cows was observed in milk flow rate, machine-on time and udder preparation time. Both developments in high-tech milking have effects on the milk ejection. The small amount of time dedicated to udder preparation in high-capacity milking parlors has negative effects on the milk ejection, among others leading to more bimodal milk flow curves and longer machine-on time. In automatic milking systems, the variation in time between udder preparation and cluster attachment and in milking frequency might have an effect on milk ejection. Lactation physiology can play a role in solving the questions around milk ejection in high-tech milking systems. The introduction of high-tech milking systems makes decision support systems using sensors necessary. These systems should assist in detection of abnormal milk and mastitis. To a lesser extent, diseased cows need to be brought to the attention of the dairy farmer. Some sensors are currently available for this purpose, but they do not fulfill all demands. In the near future other sensors might be developed. It is important that this development is demand driven and not technology driven. Lactation physiology can play an important role in the determination of milk components useful for automatic detection.
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Affiliation(s)
- H Hogeveen
- Farm Management Group, Wageningen University, The Netherlands.
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37
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Surroca Y, Haverkamp J, Heck AJR. Towards the understanding of molecular mechanisms in the early stages of heat-induced aggregation of beta-lactoglobulin AB. J Chromatogr A 2002; 970:275-85. [PMID: 12350100 DOI: 10.1016/s0021-9673(02)00884-1] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Heat-induced aggregation of bovine beta-lactoglobulin AB (10 mg/ml) was studied at 68.5 degrees C at two different pH values (6.7, 4.9) using gel electrophoresis techniques and matrix-assisted laser desorption ionization mass spectrometry (MALDI-TOF MS). Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis under non-reducing and reducing conditions showed that in the early stages of the aggregation of beta-lactoglobulin disulfide linked aggregates were formed on heating at pH 6.7, but not at pH 4.9. We related this result to the pH-dependent activity of the free thiol group at C121. Mass spectrometric analyses were conducted in two steps. The first involved the analysis of intact non-native monomers and dimers following their ultrasonic passive elution into a suitable solvent mixture in order to confirm the identity of the different gel bands. The second step comprises the analysis of in-gel digests for the determination of disulfide patterns in non-native monomers, covalent dimers and trimers. The results of in-gel digestions analyzed by mass spectrometry suggest that non-native dimers could result from the formation of inter-molecular disulfide bonds C121-C66, C160-C160, or C121-C160. Moreover, two inter-molecular bonds C121-C66 and C160-C160 between two and the same monomer units have been detected, which may play an important role in limiting the process of covalent beta-lactoglobulin network formation. The combination of SDS-PAGE and MALDI-TOF MS enables us to understand the mechanism of beta-lactoglobulin aggregation at the macromolecular level.
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Affiliation(s)
- Y Surroca
- Department of Biomolecular Mass Spectrometry, Bijvoet Center for Biomolecular Research and Utrecht Institute for Pharmaceutical Sciences, Utrecht University, The Netherlands
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38
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de la Fuente MA, Singh H, Hemar Y. Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins. Trends Food Sci Technol 2002. [DOI: 10.1016/s0924-2244(02)00133-4] [Citation(s) in RCA: 200] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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Vittayanont M, Steffe JF, Flegler SL, Smith DM. Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:2987-2992. [PMID: 11982430 DOI: 10.1021/jf011410p] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Thermal denaturation, rheological, and microstructural properties of gels prepared from native beta-lactoglobulin (beta-LG) and preheated or heat-denatured beta-LG (HDLG) aggregates were compared. The HDLG was prepared by heating solutions of 4% beta-LG in deionized water, pH 7.0, at 80 degrees C for 30 min and then diluted to the desired concentration in 0.6 M NaCl and 0.05 M phosphate buffer at pH 6.0, 6.5, and 7.0. When reheated to 71 degrees C, HDLG formed a gel at a concentration of 2% protein. At pH 7.0, 3% HDLG gelled at 52.5 degrees C and had a storage modulus (G') of 2200 Pa after cooling. beta-LG (3%) in 0.6 M NaCl and 0.05 M phosphate buffer, pH 7.0, did not gel when heated to 71 degrees C. The gel point of 3% HDLG decreased by 10.5 degrees C and the G' did not change when the pH was decreased to 6.0. The HDLG gel microstructure was composed of strands and clumps of small globular aggregates in contrast to beta-LG gels, which contained a particulate network of compacted globules. The HDLG formed a gel at a lower concentration and lower temperature than beta-LG in the high-salt buffer, suggesting an application in meat systems or other food products prepared with salt and processed at temperatures of < or =71 degrees C.
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Affiliation(s)
- Manee Vittayanont
- Department of Food Science and Human Nutrition and Center for Advanced Microscopy, Michigan State University, East Lansing, Michigan 48824-1224, USA
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40
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Sawyer L, Barlow PN, Boland MJ, Creamer LK, Denton H, Edwards PJ, Holt C, Jameson GB, Kontopidis G, Norris GE, Uhrı́nová S, Wu SY. Milk protein structure—what can it tell the dairy industry? Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00025-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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41
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Vittayanont M, Vega-Warner V, Steffe JF, Smith DM. Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:1587-1594. [PMID: 11312900 DOI: 10.1021/jf000774z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The denaturation, aggregation, and rheological properties of chicken breast muscle myosin, beta-lactoglobulin (beta-LG), and mixed myosin/beta-LG solutions were studied in 0.6 M NaCl, 0.05 mM sodium phosphate buffer, pH 7.0, during heating. The endotherm of a mixture of myosin and beta-LG was identical to that expected if the endotherm of each protein was overlaid on the same axis. The maximum aggregation rate (AR(max)) increased, and the temperature at the AR(max) (T(max)) and initial aggregation temperature (T(o)) decreased as the concentration of both proteins was increased. The aggregation profile of <0.5% myosin was altered by the presence of 0.25% beta-LG. Addition of 0.5-3.0% beta-LG decreased storage moduli of 1% myosin between 55 and 75 degrees C, but increased storage moduli (G') when heated to 90 degrees C and after cooling. beta-LG had no effect on the gel point of > or =1.0% myosin, but enhanced gel strength when heated to 90 degrees C and after cooling. After cooling, the G' of 1% myosin/2%beta-LG gels was about 1.7 times greater than that of gels prepared from 2% myosin/1% beta-LG.
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Affiliation(s)
- M Vittayanont
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224, USA
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42
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Bauer R, Carrotta R, Rischel C, Ogendal L. Characterization and isolation of intermediates in beta-lactoglobulin heat aggregation at high pH. Biophys J 2000; 79:1030-8. [PMID: 10920033 PMCID: PMC1300999 DOI: 10.1016/s0006-3495(00)76357-0] [Citation(s) in RCA: 80] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
The early stages of heat induced aggregation at 67.5 degrees C of beta-lactoglobulin were studied by combined static light scattering and size exclusion chromatography. At all conditions studied (pH 8.7 without salt and pH 6.7 with or without 60 mM NaCl) we observe metastable heat-modified dimers, trimers, and tetramers. These oligomers reach a maximum in concentration at about the time when large aggregates (1000-4000 kg/mol) appear, after which they decline in concentration. By isolating the oligomers it was demonstrated that they rapidly form aggregates upon heating in the absence of monomeric protein, showing that these species are central to the aggregation process. To our knowledge this is the first time that intermediates in protein aggregation have been isolated. At all stages of aggregation the dominant oligomer was the heat-modified dimer. Whereas the heat-modified oligomers are formed at a higher rate at pH 8.7 than at pH 6.7, the opposite is the case for the formation of aggregates from the metastable oligomers indicating cross-linking via disulfide bridges for the oligomers and noncovalent interaction in the formation of the aggregates. The data suggest that an aggregate nucleus is formed from four oligomers. For protein concentrations of 10 or 20 g/l a heat-modified monomer can be observed until about the time when the maximum in concentration appears of the heat-modified dimer. The disappearance of this heat-modified monomer correlates to the formation of dimers (trimers and tetramers).
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Affiliation(s)
- R Bauer
- Department of Physics, Royal Veterinary and Agricultural University, DK-1871 Frederiksberg C, Denmark.
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43
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Schokker E, Singh H, Pinder D, Creamer L. Heat-induced aggregation of β-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00047-9] [Citation(s) in RCA: 83] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Jaskulka F, Smith D, Larntz K. Determining the kinetic reaction rate order for the thermal denaturation of β-lactoglobulin using two statistical approaches. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00092-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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45
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Manderson GA, Creamer LK, Hardman MJ. Effect of heat treatment on the circular dichroism spectra of bovine beta-lactoglobulin A, B, and C. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4557-4567. [PMID: 10552850 DOI: 10.1021/jf981291m] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Dilute solutions of beta-lactoglobulin (beta-Lg) A, B, and C were heated in phosphate buffer at temperatures between 40 and 94 degrees C for 10 min, cooled, and analyzed using near-UV and far-UV circular dichroism (CD). The decrease in near-UV CD intensity at 293 nm (Deltaepsilon(293)) could be analyzed in terms of a two-state model, and the stability was beta-Lg C > beta-Lg A > beta-Lg B on the basis of the midpoint temperatures for samples heated at pH 6.7 and 7.4. However, the slopes of the curves at the midpoint temperature for variant A were generally less than those for beta-Lg B and beta-Lg C, indicating that the substitution of Val (beta-Lg A) for Ala (beta-Lg B or beta-Lg C) at position 118 had altered the entropic contribution to unfolding of the protein. The changes in CD at 270 nm (Deltaepsilon(270)), an index of significant alteration to disulfide bond dihedral angles, occurred at higher temperatures than those for the Deltaepsilon(293) results. The far-UV CD showed some small changes as a consequence of heat treatment, and the shifts at 205 nm ([theta](205)) fitted a two-state model. Plotting the changes in both Deltaepsilon(293) and [theta](205) against the loss of nativelike and sodium dodecyl sulfate-monomeric protein (assessed by polyacrylamide gel electrophoresis) showed a strong 1:1 relationship between Deltaepsilon(293) or [theta](205) and the loss of nativelike beta-Lg. These results indicated that the initial irreversible stage in the heat-induced aggregation of beta-Lg (nativelike monomer to unfolded monomer) altered the chirality of the environment of Trp(19) and modified the secondary structure of beta-Lg slightly. The differences in the behavior of variants A-C were explicable on the basis of generalized electrostatic and hydrophobicity effects as well as specific amino acid effects.
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Affiliation(s)
- G A Manderson
- Institute of Molecular Biosciences, Massey University, Palmerston North, New Zealand
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46
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Pots AM, ten Grotenhuis E, Gruppen H, Voragen AG, de Kruif KG. Thermal aggregation of patatin studied in situ. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4600-4605. [PMID: 10552857 DOI: 10.1021/jf9901901] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In this work dynamic light scattering was used to study the thermal aggregation of patatin in situ, to elucidate the physical aggregation mechanism of the protein and to be able to relate the aggregation behavior to its structural properties. The dependence of the aggregation rates on the temperature and the ionic strength suggested a mechanism of slow coagulation, being both diffusion and chemically limited. The aggregation rate dependence on the protein concentration was in accordance with the mechanism proposed. The aggregation rates as obtained at temperatures ranging from 40 to 65 degrees C correlated well with unfolding of the protein at a secondary level. Small-angle neutron scattering and dynamic light scattering results were in good accordance; they revealed that native patatin has a cylindrical shape with a diameter and length of 5 and 9.8 nm, respectively.
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Affiliation(s)
- A M Pots
- Centre for Protein Technology TNO-WAU, Wageningen, The Netherlands
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47
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Pots AM, Gruppen H, de Jongh HH, van Boekel MA, Walstra P, Voragen AG. Kinetic modeling of the thermal aggregation of patatin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4593-4599. [PMID: 10552856 DOI: 10.1021/jf990191t] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A kinetic model of the thermal aggregation of patatin is presented based on chromatographic analysis of the proportions of nonaggregated and aggregated patatin. It was observed that the decrease of the amount of nonaggregated patatin proceeded initially quickly and was followed by slower aggregation at longer incubation times. It was shown that this behavior was not due to heterogeneity of the starting material. It was noted that overestimation of the amount of native molecules after a heat treatment, caused by refolding of the unfolded protein during the cooling step prior to the analysis, was significant and could not be neglected. Hence, corrections based on information on the structural properties of patatin were applied. Taking this into account, a model was proposed consisting of a first-order formation of reactive particles, followed by a second-order aggregation reaction. This model described the thermal aggregation of patatin rather accurately and was confirmed by experiments at various protein concentrations.
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Affiliation(s)
- A M Pots
- Centre for Protein Technology TNO-WAU, Wageningen, The Netherlands
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