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Zende R, Bharati AJ, Mannem MR, Bhatt P, Garai S, Upadhyay SK, Sankaranarayanan K. Electrostatic interactions mediated defibrillation of β-lactoglobulin fibrils using Keggin Polyoxometalates. Colloids Surf B Biointerfaces 2024; 239:113941. [PMID: 38744079 DOI: 10.1016/j.colsurfb.2024.113941] [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: 12/04/2023] [Revised: 04/02/2024] [Accepted: 05/01/2024] [Indexed: 05/16/2024]
Abstract
The whey protein β-lactoglobulin (βLG) forms fibrils similar to the amyloid fibrils in the neurodegenerative diseases due to its higher predisposition of β-sheets. This study shed light on the understanding different inorganic Keggin polyoxometalates (POMs) interaction with the protein βLG fibrils. POMs such as Phosphomolybdic acid (PMA), silicomolybdic acid (SMA), tungstosilicic acid (TSA), and phosphotungstic acid (PTA) were used due to their inherent higher anionic charges. The interaction studies were monitored with fluorescence spectra and Thioflavin T assay for both the βLG monomers and the fibrils initially to elucidate the binding ability of the POMs. The binding of POMs and βLG is also demonstrated by molecular docking studies. Zeta potential studies showed the electrostatic mediated higher interactions of the POMs with the protein fibrils. Isothermal titration calorimetry (ITC) studies showed that the molybdenum containing POMs have higher affinity to the protein fibrils than the tungsten. This study could help understanding formation of food grade protein fibrils which have profound importance in food industries.
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Affiliation(s)
- Ritu Zende
- Physical Sciences Division, Institute of Advanced Study in Science and Technology, (An Autonomous Institute Under DST, Govt. of India), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India
| | - Ashim Jyoti Bharati
- Physical Sciences Division, Institute of Advanced Study in Science and Technology, (An Autonomous Institute Under DST, Govt. of India), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India
| | - Mounish Reddy Mannem
- Physical Sciences Division, Institute of Advanced Study in Science and Technology, (An Autonomous Institute Under DST, Govt. of India), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India
| | - Priya Bhatt
- Physical Sciences Division, Institute of Advanced Study in Science and Technology, (An Autonomous Institute Under DST, Govt. of India), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India
| | - Somenath Garai
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Santosh Kumar Upadhyay
- Leicester Institute of Structural and Chemical Biology and Department of Molecular and Cell Biology, University of Leicester, Leicester LE1 7RH, UK; CSIR-IGIB, New Delhi 110020, India
| | - Kamatchi Sankaranarayanan
- Physical Sciences Division, Institute of Advanced Study in Science and Technology, (An Autonomous Institute Under DST, Govt. of India), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India.
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Meng A, Luan B, Zhang W, Zheng Y, Guo B, Zhang B. Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions. Int J Biol Macromol 2024; 273:132911. [PMID: 38844293 DOI: 10.1016/j.ijbiomac.2024.132911] [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: 03/25/2024] [Revised: 05/08/2024] [Accepted: 06/03/2024] [Indexed: 06/23/2024]
Abstract
The texture of soybean protein-based products is primarily influenced by the aggregation and gel morphology of the protein, which is modulated by manufacturing factors. Interactions involved in protein morphology changes include disulfide bonds, hydrophobic interactions, electrostatic interactions, and hydrogen bonds. Notably, an interaction perspective probably provides a new way to explaining the aggregation and gel morphology, which could help overcome the hurdle of developing a textured product. Based on the interaction perspective, this review provides detailed information and evidence on aggregation, conformational stability, and gel network morphology of soybean protein and its components induced by pH, NaCl, and temperature. pH-induced electrostatic interactions and hydrogen bonds, NaCl-induced electrostatic interactions, and temperature-induced hydrophobic interactions and disulfide linkages are the main motivations responsible for changes in soybean aggregation and gel morphology. By reducing the proportion of strong-interactions, such as disulfide linkages and hydrophobic interactions, and increasing the proportion of weak-interactions, such as electrostatic interactions and hydrogen bonds, the protein total surface area expands, indicating increased conformational stretching and decreased cohesion. This possibly results in reduced hardness and increased toughness of textured proteins. The opposite effect can be observed when the proportion of strong interactions is increased and that of weak interactions is decreased.
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Affiliation(s)
- Ang Meng
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Binyu Luan
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wenjing Zhang
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yan Zheng
- Wilmar Biotechnology Research and Development Center Company Limited, Shanghai 200000, China
| | - Boli Guo
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Bo Zhang
- Institute of Food Science and Technology CAAS, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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3
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Liang Y, Liu H, Jie Y, Liu M, He B, Wang J. Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11080-11093. [PMID: 38690996 DOI: 10.1021/acs.jafc.3c09451] [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: 05/03/2024]
Abstract
Amyloid-like aggregation widely occurs during the processing and production of natural proteins, with evidence indicating its presence following the thermal processing of wheat gluten. However, significant gaps remain in understanding the underlying fibrillation mechanisms and structural polymorphisms. In this study, the amyloid-like aggregation behavior of wheat gluten and its components (glutenin and gliadin) during cooking was systematically analyzed through physicochemical assessment and structural characterization. The presence of amyloid-like fibrils (AFs) was confirmed using X-ray diffraction and Congo red staining, while Thioflavin T fluorescence revealed different patterns and rates of AFs growth among wheat gluten, glutenin, and gliadin. AFs in gliadin exhibited linear growth curves, while those in gluten and glutenin showed S-shaped curves, with the shortest lag phase and fastest growth rate (t1/2 = 2.11 min) observed in glutenin. Molecular weight analyses revealed AFs primarily in the 10-15 kDa range, shifting to higher weights over time. Glutenin-derived AFs had the smallest ζ-potential value (-19.5 mV) and the most significant size increase post cooking (approximately 400 nm). AFs in gluten involve interchain reorganization, hydrophobic interactions, and conformational transitions, leading to additional cross β-sheets. Atomic force microscopy depicted varying fibril structures during cooking, notably longer, taller, and stiffer AFs from glutenin.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yangyi Jie
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and 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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4
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Chen H, Liu Z, Li L, Cai X, Xiang L, Wang S. Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5526-5541. [PMID: 38457666 DOI: 10.1021/acs.jafc.3c09237] [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: 03/10/2024]
Abstract
Peptide self-assembly, due to its diverse supramolecular nanostructures, excellent biocompatibility, and bright application prospects, has received wide interest from researchers in the fields of biomedicine and green life technology and the food industry. Driven by thermodynamics and regulated by dynamics, peptides spontaneously assemble into supramolecular structures with different functional properties. According to the functional properties derived from peptide self-assembly, applications and development directions in foods can be found and explored. Therefore, in this review, the regulatory mechanism is elucidated from the perspective of self-assembly thermodynamics and dynamics, and the functional properties and application progress of peptide self-assembly in foods are summarized, with a view to more adaptive application scenarios of peptide self-assembly in the food industry.
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Affiliation(s)
- Huimin Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
- School of Food and Bioengineering, Fujian Polytechnic Normal University, Fuzhou 350300, P. R. China
| | - Zhiyu Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
| | - Liheng Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
- Qingyuan Innovation Laboratory, Quanzhou 362801, P. R. China
| | - Leiwen Xiang
- School of Food and Bioengineering, Fujian Polytechnic Normal University, Fuzhou 350300, P. R. China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P. R. China
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Rathod G, Amamcharla J. Milk Whey Protein Fibrils-Effect of Stirring and Heating Time. Foods 2024; 13:466. [PMID: 38338601 PMCID: PMC10855560 DOI: 10.3390/foods13030466] [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: 12/13/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
Milk whey proteins, which are derived from skim milk through membrane filtration, exhibit valuable functional properties when transformed into a fibrillar form. This conversion enhances their suitability for various applications, including thickening, gelling, emulsification, and foaming. However, reported fibrillation methods have longer heating times, which may not be economical for the dairy industry. To address these challenges, the current study was undertaken with the objective of reducing the time required for fibril formation. In this study, 2% milk whey protein isolate (mWPI) solution at pH 2 was heated with static and stirring heating conditions at 80 °C for 20 h to convert milk whey proteins into fibrils. Fibrils were observed using the thioflavin T value, transmission electron microscopy, Tricine SDS-PAGE, rheology, and protein oxidation. Results suggest that stirring heating conditions with 14 h heating time produced fibrils with good morphology compared to static heating, showing a 6 h reduction compared to an earlier reported 80 °C for 20 h heating time. Also, stirring heating produced a uniform and homogeneous fibril solution compared to the static heating method. Gentle stirring during heating can also help to scale up fibril production in an industrial setup. The fibrillation method with processing intervention will help to produce fibrils with enhanced functionality at the pilot and industrial scales.
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Affiliation(s)
- Gunvantsinh Rathod
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA;
- Idaho Milk Products, Jerome, ID 83338, USA
| | - Jayendra Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA;
- Midwest Dairy Foods Research Center, University of Minnesota, St. Paul, MN 55108, USA
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Yu H, Zheng Y, Zhou C, Liu L, Wang L, Cao J, Sun Y, He J, Pan D, Cai Z, Xia Q. Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide. Carbohydr Polym 2024; 325:121583. [PMID: 38008470 DOI: 10.1016/j.carbpol.2023.121583] [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: 06/07/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 11/28/2023]
Abstract
The potential of ultrasonication-driven molecular self-assembly of whey protein isolate (WPI) with chitosan (CS)/chitooligosaccharide (COS) to stabilize Pickering emulsions was examined, based on CS/COS ligands-induced partial unfolding in remodeling the Pickering particles features. Multi-spectral analysis suggested obvious changes in conformational structures of WPI due to interaction with CS/COS, with significantly higher unfolding degrees of WPI induced by COS. Non-covalent interactions were identified as the major forces for WPI-CS/COS conjugates. Ultrasonication enhanced electrostatic interaction between CS's -NH3 groups and WPI's -COO- groups which improved emulsification activity and storability of WPI-COS stabilized Pickering emulsion. This was attributed to increased surface hydrophobicity and decreased particle size compared to WPI-CS associated with differential unfolding degrees induced by different saccharide ligands. CLSM and SEM consistently observed smaller emulsion droplets in WPI-COS complexes than WPI-CS/COS particles tightly adsorbed at the oil-water interface. The electrostatic self-assembly of WPI with CS/COS greatly enhanced the encapsulation efficiency of quercetin than those stabilized by WPI alone and ultrasound further improved encapsulation efficiency. This corresponded well with the quantitative affinity parameters between quercetin and WPI-CS/COS complexes. This investigation revealed the great potential of glycan ligands-induced conformational transitions of extrinsic physical disruption in tuning Pickering particle features.
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Affiliation(s)
- Hongmei Yu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Lianliang Liu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
| | - Yangyin Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jun He
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhendong Cai
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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7
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Li T, Kambanis J, Sorenson TL, Sunde M, Shen Y. From Fundamental Amyloid Protein Self-Assembly to Development of Bioplastics. Biomacromolecules 2024; 25:5-23. [PMID: 38147506 PMCID: PMC10777412 DOI: 10.1021/acs.biomac.3c01129] [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] [Received: 10/18/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/28/2023]
Abstract
Proteins can self-assemble into a range of nanostructures as a result of molecular interactions. Amyloid nanofibrils, as one of them, were first discovered with regard to the relevance of neurodegenerative diseases but now have been exploited as building blocks to generate multiscale materials with designed functions for versatile applications. This review interconnects the mechanism of amyloid fibrillation, the current approaches to synthesizing amyloid protein-based materials, and the application in bioplastic development. We focus on the fundamental structures of self-assembled amyloid fibrils and how external factors can affect protein aggregation to optimize the process. Protein self-assembly is essentially the autonomous congregation of smaller protein units into larger, organized structures. Since the properties of the self-assembly can be manipulated by changing intrinsic factors and external conditions, protein self-assembly serves as an excellent building block for bioplastic development. Building on these principles, general processing methods and pathways from raw protein sources to mature state materials are proposed, providing a guide for the development of large-scale production. Additionally, this review discusses the diverse properties of protein-based amyloid nanofibrils and how they can be utilized as bioplastics. The economic feasibility of the protein bioplastics is also compared to conventional plastics in large-scale production scenarios, supporting their potential as sustainable bioplastics for future applications.
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Affiliation(s)
- Tianchen Li
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
| | - Jordan Kambanis
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
| | - Timothy L. Sorenson
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
| | - Margaret Sunde
- School
of Medical Sciences and Sydney Nano, The
University of Sydney, Sydney NSW 2006, Australia
| | - Yi Shen
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
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Zhang H, Lv S, Jin C, Ren F, Wang J. Wheat gluten amyloid fibrils: Conditions, mechanism, characterization, application, and future perspectives. Int J Biol Macromol 2023; 253:126435. [PMID: 37611682 DOI: 10.1016/j.ijbiomac.2023.126435] [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: 04/18/2023] [Revised: 08/17/2023] [Accepted: 08/18/2023] [Indexed: 08/25/2023]
Abstract
Amyloid fibrils have excellent structural characteristics, such as a high aspect ratio, excellent stiffness, and a wide availability of functional groups on the surface. More studies are now focusing on the formation of amyloid fibrils using food proteins. Protein fibrillation is now becoming recognized as a promising strategy for enhancing the function of food proteins and expanding their range of applications. Wheat gluten is rich in glutamine (Q), hydrophobic amino acids, and the α-helix structure with high β-sheet tendency. These characteristics make it very easy for wheat gluten to form amyloid fibrils. The conditions, formation mechanism, characterization methods, and application of amyloid fibrils formed by wheat gluten are summarized in this review. Further exploration of amyloid fibrils formed by wheat gluten will reveal how they can play a significant role in food, biology, and other fields, especially in medicine.
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Affiliation(s)
- Huijuan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Shihao Lv
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengming Jin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Ding Y, Zhao L, Liu Y, Sun J, Pi Y, Shao JH. Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder. Int J Biol Macromol 2023; 253:126679. [PMID: 37666404 DOI: 10.1016/j.ijbiomac.2023.126679] [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: 07/14/2023] [Revised: 08/25/2023] [Accepted: 09/01/2023] [Indexed: 09/06/2023]
Abstract
Edible insects have great potential for producing protein-rich ingredients. This study aimed to investigate the effects of protein aggregation induced by NaCl (0-1 M) and temperature (65-95 °C) on gelation of Antheraea pernyi (A. pernyi) pupa raw powder. No thermal aggregates were observed at low temperature (65 °C), on the basis of there being no significant enhancement in turbidity and particle size (P > 0.05), regardless of NaCl concentrations. At elevated temperatures (75-95 °C), protein solutions exhibited significantly higher turbidity and particle size (P < 0.05), accompanied by an initial rise in surface hydrophobicity followed by a decline, alongside declining sulfhydryl. This marks the beginning of massive thermal aggregation driven by molecular forces. In addition, covalent (disulfide bonds) and non-covalent (hydrogen bonding, electrostatic interactions, and hydrophobicity) forces were influenced by NaCl, leading to variability in the protein aggregation and gelation. Correlation analysis indicates that the higher protein aggregation induced by ions was beneficial to the construction of more compact three-dimensional structures, as well as to the rheology, texture, and water-holding capacity of A. pernyi pupa gels. However, excessive salt ions destroyed the gel structure. Our findings will aid the use of A. pernyi pupae as textural ingredients in formula foods.
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Affiliation(s)
- Yuxin Ding
- College of Food Science and Engineering, Shenyang Agricultural University, Shenyang 110866, Liaoning, China
| | - Lingling Zhao
- College of Food Science and Engineering, Shenyang Agricultural University, Shenyang 110866, Liaoning, China
| | - Yanqun Liu
- College of Biological Science and Technology, Shenyang Agricultural University, Shenyang 110866, Liaoning, China
| | - Jingxin Sun
- College of Food Science and Technology, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Yuzhen Pi
- College of Food Science and Engineering, Shenyang Agricultural University, Shenyang 110866, Liaoning, China.
| | - Jun-Hua Shao
- College of Food Science and Engineering, Shenyang Agricultural University, Shenyang 110866, Liaoning, China.
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Zhang X, Razanajatovo MR, Du X, Wang S, Feng L, Wan S, Chen N, Zhang Q. Well-designed protein amyloid nanofibrils composites as versatile and sustainable materials for aquatic environment remediation: A review. ECO-ENVIRONMENT & HEALTH (ONLINE) 2023; 2:264-277. [PMID: 38435357 PMCID: PMC10902511 DOI: 10.1016/j.eehl.2023.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 03/05/2024]
Abstract
Amyloid nanofibrils (ANFs) are supramolecular polymers originally classified as pathological markers in various human degenerative diseases. However, in recent years, ANFs have garnered greater interest and are regarded as nature-based sustainable biomaterials in environmental science, material engineering, and nanotechnology. On a laboratory scale, ANFs can be produced from food proteins via protein unfolding, misfolding, and hydrolysis. Furthermore, ANFs have specific structural characteristics such as a high aspect ratio, good rigidity, chemical stability, and a controllable sequence. These properties make them a promising functional material in water decontamination research. As a result, the fabrication and application of ANFs and their composites in water purification have recently gained considerable attention. Despite the large amount of literature in this field, there is a lack of systematic review to assess the gap in using ANFs and their composites to remove contaminants from water. This review discusses significant advancements in design techniques as well as the physicochemical properties of ANFs-based composites. We also emphasize the current progress in using ANFs-based composites to remove inorganic, organic, and biological contaminants. The interaction mechanisms between ANFs-based composites and contaminants are also highlighted. Finally, we illustrate the challenges and opportunities associated with the future preparation and application of ANFs-based composites. We anticipate that this review will shed new light on the future design and use of ANFs-based composites.
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Affiliation(s)
- Xiaolin Zhang
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Mamitiana Roger Razanajatovo
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Xuedong Du
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Shuo Wang
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Li Feng
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Shunli Wan
- College of Life & Environment Sciences, Huangshan University, Huangshan 245041, China
| | - Ningyi Chen
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Qingrui Zhang
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
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11
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Chang C, Li X, Li J, Su Y, Gu L, Xiong W, Yang Y. Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7127-7135. [PMID: 37380626 DOI: 10.1002/jsfa.12813] [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: 03/30/2023] [Revised: 05/22/2023] [Accepted: 06/29/2023] [Indexed: 06/30/2023]
Abstract
BACKGROUND Ovalbumin (OVA), accounting for 50% of proteins in egg white, is a kind of high-quality protein with excellent nutritional and processing functions. Acid heat treatment will induce the deformation and filtration of OVA, endowing it with improved functionality. However, the molecular kinetic process during the fibrillation of OVA and the application of the fabricated OVA fibrils (OVAFs) have not been thoroughly studied and revealed. RESULTS In this study, the fabrication mechanism and the application OVAFs as an interfacial stabilizer and polyphenol protector were investigated. Acidic (pH 3.0) heat treatment was used to induce the fibrillation of OVA, and thioflavin T fluorescence intensity, molecular weight distribution, and the tertiary and secondary structures of OVAF samples were recorded to determine the fibrillation efficiency and the molecular mechanism. The results showed that, in the initial stage of fibrillation, OVA first hydrolyzed to oligopeptides, accompanied by the exposure of hydrophobic domains. Then, oligopeptides were connected by disulfide bonds to form primary fibril monomers. Hydrophobic interaction and hydrogen bonding may participate in the further polymerization of the fibrils. The fabricated OVAFs were characterized by a β-sheet-rich structure and possessed improved emulsifying, foaming, and polyphenol protection ability. CONCLUSION The research work was meaningful for exploring the application of globular water-soluble OVA in an emerging nutritious food with novel texture and sensory properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Cuihua Chang
- Jiangnan University, Wuxi, People's Republic of China
| | - Xin Li
- School of Life Sciences, Yanti University, Yantai, People's Republic of China
| | - Junhua Li
- Jiangnan University, Wuxi, People's Republic of China
| | - Yujie Su
- Jiangnan University, Wuxi, People's Republic of China
| | - Luping Gu
- Jiangnan University, Wuxi, People's Republic of China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan, People's Republic of China
| | - Yanjun Yang
- Jiangnan University, Wuxi, People's Republic of China
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12
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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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13
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Luo Y, Wang K, Pan R, Li T, Sun Q, Pu C, Tang W. Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods. Food Res Int 2023; 170:112976. [PMID: 37316014 DOI: 10.1016/j.foodres.2023.112976] [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: 02/11/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
To investigate the effects of heating time and induction methods on the physicochemical properties and in vitro digestion behavior of emulsion gels, rice bran protein aggregates (RBPAs) were formed by acid-heat induction (90 °C, pH 2.0) and the emulsion gels were further prepared by adding GDL or/and laccase for single/double cross-linked induction. Heating time affected the aggregation and oil/water interfacial adsorption behavior of RBPAs. Suitable heating (1-6 h) was conducive to faster and more adsorption of aggregates at the oil/water interface. While excessive heating (7-10 h) resulted in protein precipitation, which inhibited the adsorption at the oil/water interface. The heating time at 2, 4, 5 and 6 h was thus chosen to prepare the subsequent emulsion gels. Compared with the single cross-linked emulsion gels, the double-cross-linked emulsion gels showed higher water holding capacity (WHC). After simulated gastrointestinal digestion, the single/double cross-linked emulsion gels all exhibited slow-release effect on free fatty acid (FFA). Moreover, the WHC and final FFA release rate of emulsion gels were closely related to the surface hydrophobicity, molecular flexibility, sulfhydryl, disulfide bond and interface behavior of RBPAs. Generally, these findings proved the potential of emulsion gels in designing fat alternatives, which could provide a novel technique for the fabrication of low-fat food.
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Affiliation(s)
- Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Kexin Wang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Rui Pan
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ting Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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14
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Li Y, Liu J, Zhang H, Shi X, Li S, Yang M, Zhang T, Xiao H, Du Z. A Comprehensive Review of Self-Assembled Food Protein-Derived Multicomponent Peptides: From Forming Mechanism and Structural Diversity to Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37486612 DOI: 10.1021/acs.jafc.3c02930] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Food protein-derived multicomponent peptides (FPDMPs) are a natural blend of numerous peptides with various bioactivities and multiple active sites that can assume several energetically favorable conformations in solutions. The remarkable structural characteristics and functional attributes of FPDMPs make them promising codelivery carriers that can coassemble with different bioactive ingredients to induce multidimensional structures, such as fibrils, nanotubes, and nanospheres, thereby producing specific health benefits. This review offers a prospective analysis of FPDMPs-based self-assembly nanostructures, focusing on the mechanism of formation of self-assembled FPDMPs, the internal and external stimuli affecting peptide self-assembly, and their potential applications. In particular, we introduce the exciting prospect of constructing functional materials through precursor template-induced self-assembly of FPDMPs, which combine the bioactivity and self-assembly capacity of peptides and could dramatically broaden the functional utility of peptide-based materials.
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Affiliation(s)
- Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaoxia Shi
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Shanglin Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Meng Yang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
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15
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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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16
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Yang X, Guan C, Ma C, Xu H. Nuclei-induced formation of amyloid fibrils in whey protein: Effects of enzyme hydrolysis on the ability of nuclei to induce fibril formation. Food Chem 2023; 410:135433. [PMID: 36640658 DOI: 10.1016/j.foodchem.2023.135433] [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: 07/06/2022] [Revised: 01/05/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Homogeneous and secondary nuclei (HN and SN) are aggregates formed at different stages of whey protein isolate (WPI) self-assembly. More fibrils can form when HN/SN are added as nuclei than when WPI self-assembles. We evaluated the effect of hydrolysis treatment on fibril-induction ability of nuclei derived from WPI, and investigated the relationship between induction ability and nuclear structure. Hydrolyzed SN-induced 9.47% more WPI fibrils than unhydrolyzed SN-induced. Infrared spectroscopy, X-ray diffraction analysis, and atomic force microscopy were used to examine the structural changes in hydrolyzed nuclei and the fibrils induced using these nuclei. We concluded that hydrolysis treatment led to a looser inter-β-sheet packaging in nuclei by increasing the inter-β-sheet distance. The inter-β-sheet distance of cross-β structure was a key determinant of fibril-induction ability of nuclei, which could be enhanced when inter-β-sheet structure was moderately loose. This research may provide a theoretical basis for the mechanism of nuclei-induced WPI fibrillation.
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Affiliation(s)
- Xiaotong Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Chen Guan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Caihong Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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17
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Santos TP, Calabrese V, Boehm MW, Baier SK, Shen AQ. Flow-induced alignment of protein nanofibril dispersions. J Colloid Interface Sci 2023; 638:487-497. [PMID: 36758259 DOI: 10.1016/j.jcis.2023.01.105] [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: 11/09/2022] [Revised: 01/19/2023] [Accepted: 01/21/2023] [Indexed: 02/05/2023]
Abstract
HYPOTHESIS Protein nanofibrils (PNF) resulting from the self-assembly of proteins or peptides can present structural ordering triggered by numerous factors, including the shear flow. We hypothesize that i) depending on the contour length of the PNF and the magnitude of the shear rate applied to the PNF dispersion, they exhibit specific orientation, and ii) it is possible to predict the alignment of PNF by establishing a flow-alignment relationship. Understanding such a relationship is pivotal to improving the fundamental knowledge and application of fibril systems. EXPERIMENTS We use β-lactoglobulin PNF aqueous dispersions with different average contour lengths but equal persistence lengths. We employ simple shear-dominated microfluidic devices with state-of-the-art imaging techniques: flow-induced birefringence (FIB) and micro-particle image velocimetry (μ-PIV), to probe the effect of shear flow on PNF alignment. FINDINGS We provide an empirical relationship connecting the birefringence Δn (quantifying the extent of PNF alignment), and the Péclet number Pe (correlating the shear rate of the flow relative to the rotational diffusion of PNF) to understand the flow-alignment behavior of PNF under shear-dominated flows. Furthermore, we assess the alignment and flow profile of PNF at both high and low flow rates. The length of PNF emerges as a controlling parameter capable of modulating PNF alignment at specific shear rates. Our results shed new insights into the hydrodynamic behavior of PNF, which is highly relevant to various industrial processes involving the fibril systems.
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Affiliation(s)
- Tatiana P Santos
- Micro/Bio/Nanofluidics Unit, Okinawa Institute of Science and Technology Graduate University, 1919-1 Tancha, Onna-son, Okinawa 904-0495, Japan.
| | - Vincenzo Calabrese
- Micro/Bio/Nanofluidics Unit, Okinawa Institute of Science and Technology Graduate University, 1919-1 Tancha, Onna-son, Okinawa 904-0495, Japan
| | | | - Stefan K Baier
- Motif FoodWorks, Inc., Boston, MA, USA; The University of Queensland School of Chemical Engineering, St. Lucia, Queensland, Australia
| | - Amy Q Shen
- Micro/Bio/Nanofluidics Unit, Okinawa Institute of Science and Technology Graduate University, 1919-1 Tancha, Onna-son, Okinawa 904-0495, Japan.
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18
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Hoppenreijs LJ, Brune SE, Biedendieck R, Krull R, Boom RM, Keppler JK. Fibrillation of β-lactoglobulin at pH 2.0: Impact of cysteine substitution and disulfide bond reduction intended for food Hydrocolloids. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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19
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Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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20
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Afkhami R, Varidi MJ, Varidi M, Hadizadeh F. Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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21
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Environmental parameters-dependent rheological behaviors of whey protein fibril dispersions: Shear and extensional flow behaviors. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Beasley MA, Dunkelberger AD, Thum MD, Ryland ES, Fears KP, Grafton AB, Owrutsky JC, Lundin JG, So CR. Extremophilic behavior of catalytic amyloids sustained by backbone structuring. J Mater Chem B 2022; 10:9400-9412. [PMID: 36285764 DOI: 10.1039/d2tb01605b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Enzyme function relies on the placement of chemistry defined by solvent and self-associative hydrogen bonding displayed by the protein backbone. Amyloids, long-range multi-peptide and -protein materials, can mimic enzyme functions while having a high proportion of stable self-associative backbone hydrogen bonds. Though catalytic amyloid structures have exhibited a degree of temperature and solvent stability, defining their full extremophilic properties and the molecular basis for such extreme activity has yet to be realized. Here we demonstrate that, like thermophilic enzymes, catalytic amyloid activity persists across high temperatures with an optimum activity at 81 °C where they are 30-fold more active than at room temperature. Unlike thermophilic enzymes, catalytic amyloids retain both activity and structure well above 100 °C as well as in the presence of co-solvents. Changes in backbone vibrational states are resolved in situ using non-linear 2D infrared spectroscopy (2DIR) to reveal that activity is sustained by reorganized backbone hydrogen bonds in extreme environments, evidenced by an emergent vibrational mode centered at 1612 cm-1. Restructuring also occurs in organic solvents, and facilitates complete retention of hydrolysis activity in co-solvents of lesser polarity. We support these findings with molecular modeling, where the displacement of water by co-solvents leads to shorter, less competitive, bonding lifetimes that further stabilize self-associative backbone interactions. Our work defines amyloid properties that counter classical proteins, where extreme environments induce mechanisms of restructuring to support enzyme-like functions necessary for synthetic applications.
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Affiliation(s)
- Maryssa A Beasley
- NRC Postdoctoral Associate Sited in Chemistry Division, Code 6176, U.S. Naval Research Laboratory, Washington, DC 20375-5342, USA
| | - Adam D Dunkelberger
- Chemistry Division, Code 6121, US Naval Research Laboratory, 4555 Overlook Ave, SW, Washington, DC 20375-5342, USA
| | - Matthew D Thum
- ASEE Postdoctoral Associate Sited in Chemistry Division, Code 6124, U.S. Naval Research Laboratory, Washington, DC 20375-5342, USA
| | - Elizabeth S Ryland
- NRC Postdoctoral Associate Sited in Chemistry Division, Code 6121, U.S. Naval Research Laboratory, Washington, DC 20375-5342, USA
| | - Kenan P Fears
- Chemistry Division, Code 6176, US Naval Research Laboratory, 4555 Overlook Ave, SW, Washington, DC 20375-5342, USA.
| | - Andrea B Grafton
- NRC Postdoctoral Associate Sited in Chemistry Division, Code 6121, U.S. Naval Research Laboratory, Washington, DC 20375-5342, USA
| | - Jeffrey C Owrutsky
- Chemistry Division, Code 6121, US Naval Research Laboratory, 4555 Overlook Ave, SW, Washington, DC 20375-5342, USA
| | - Jeffrey G Lundin
- Chemistry Division, Code 6124, US Naval Research Laboratory, 4555 Overlook Ave, SW, Washington, DC 20375-5342, USA
| | - Christopher R So
- Chemistry Division, Code 6176, US Naval Research Laboratory, 4555 Overlook Ave, SW, Washington, DC 20375-5342, USA.
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23
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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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25
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An D, Ban Q, Du H, Wang Q, Teng F, Li L, Xiao H. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation. Compr Rev Food Sci Food Saf 2022; 21:4847-4871. [PMID: 36201382 DOI: 10.1111/1541-4337.13028] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 07/26/2022] [Accepted: 07/29/2022] [Indexed: 01/28/2023]
Abstract
Due to the high aspect ratio, appealing mechanical characteristics, and various adjustable functional groups on the surface proteins, food-grade protein nanofibrils have attracted great research interest in the field of food science. Fibrillation, known as a process of peptide self-assembly, is recognized as a common attribute for food-grade proteins. Converting food-grade proteins into nanofibrils is a promising strategy to broaden their functionality and applications, such as improvement of the properties of gelling and emulsifying, especially for constructing various delivery systems for bioactive compounds. Protein source and processing conditions have a great impact on the size, structure, and morphology of nanofibrils, resulting in extreme differences in functionality. With this feature, it is possible to engineer nanofibrils into four different delivery systems, including gels, microcapsules, emulsions, and complexes. Construction of nanofibril-based gels via multiple cross-linking methods can endow gels with special network structures to efficiently capture bioactive compounds and extra mechanical behavior. The adsorption behavior of nanofibrils at the interface is highly complex due to the influence of several intrinsic factors, which makes it challenging to form stabilized nanofibril-based emulsion systems. Based on electrostatic interactions, microcapsules and complexes prepared using nanofibrils and polysaccharides have combined functional properties, resulting in adjustable release behavior and higher encapsulation efficiency. The bioactive compounds delivery system based on nanofibrils is a potential solution to enhance their absorption in the gastrointestinal tract, improve their bioavailability, and deliver them to target organs. Although food-grade protein nanofibrils show unknown toxicity to humans, further research can contribute to broadening the application of nanofibrils in delivery systems.
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Affiliation(s)
- Di An
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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26
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Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Huyst AM, Deleu LJ, Luyckx T, Van der Meeren L, Housmans JA, Grootaert C, Monge-Morera M, Delcour JA, Skirtach AG, Rousseau F, Schymkowitz J, Dewettinck K, Van der Meeren P. Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Antosova A, Gancar M, Bednarikova Z, Marek J, Bystrenova E, Gazova Z. The influence of cations on α-lactalbumin amyloid aggregation. J Biol Inorg Chem 2022; 27:679-689. [PMID: 36151481 PMCID: PMC9569292 DOI: 10.1007/s00775-022-01962-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 09/05/2022] [Indexed: 11/24/2022]
Abstract
There is limited knowledge regarding α-lactalbumin amyloid aggregation and its mechanism. We examined the formation of α-lactalbumin amyloid fibrils (α-LAF) in the presence of cations (Mg2+, Ca2+, Na+, K+, NH4+, and Cs+) in the form of chloride salts at two concentrations. We have shown that studied cations affect the conformation of α-lactalbumin, the kinetics of its amyloid formation, morphology, and secondary structure of α-LAF in a different manner. The higher salts concentration significantly accelerated the aggregation process. Both salt concentrations stabilized α-lactalbumin's secondary structure. However, the presence of divalent cations resulted in shorter fibrils with less β-sheet content. Moreover, strongly hydrated Mg2+ significantly altered α-lactalbumin's tertiary structure, followed by Na+, NH4+, K+, and weakly hydrated Cs+. On the other hand, Ca2+, despite being also strongly hydrated, stabilized the tertiary structure, supposedly due to its high affinity towards α-lactalbumin. Yet, Ca2+ was not able to inhibit α-lactalbumin amyloid aggregation.
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Affiliation(s)
- Andrea Antosova
- Institute of Experimental Physics Slovak Academy of Sciences, Watsonova 47, 040 01, Kosice, Slovakia
| | - Miroslav Gancar
- Institute of Experimental Physics Slovak Academy of Sciences, Watsonova 47, 040 01, Kosice, Slovakia
| | - Zuzana Bednarikova
- Institute of Experimental Physics Slovak Academy of Sciences, Watsonova 47, 040 01, Kosice, Slovakia
| | - Jozef Marek
- Institute of Experimental Physics Slovak Academy of Sciences, Watsonova 47, 040 01, Kosice, Slovakia
| | - Eva Bystrenova
- Consiglio Nazionale Delle Ricerche, Istituto Per Lo Studio Dei Materiali Nanostrutturati (CNR-ISMN), via P. Gobetti 101, 40129, Bologna, Italy.
| | - Zuzana Gazova
- Institute of Experimental Physics Slovak Academy of Sciences, Watsonova 47, 040 01, Kosice, Slovakia.
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29
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Majid N, Siddiqi MK, Alam A, Malik S, Ali W, Khan RH. Cholic acid inhibits amyloid fibrillation: Interplay of protonation and deprotonation. Int J Biol Macromol 2022; 221:900-912. [PMID: 36096254 DOI: 10.1016/j.ijbiomac.2022.09.019] [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: 07/04/2022] [Revised: 08/23/2022] [Accepted: 09/04/2022] [Indexed: 11/29/2022]
Abstract
Amyloidopathies are the consequence of misfolding with subsequent aggregation affecting people worldwide. Irrespective of speedy advancement in the field of therapeutics no agent for treating amyloidopathies has been discovered and thus targeting amyloid fibrillation process via repositioning of small molecules can be fruitful. According to previous reports potential amyloid inhibitors possess unique features like, hydrophobicity, aromaticity, charge etc. Herein, we have explored the effect of Cholic acid (CA) on amyloid fibrillation irrespective of the charge (determined by Zetasizer) using four proteins Human Serum Albumin, Bovine Serum Albumin, Human Insulin and Beta-lactoglobulin (HSA, BSA, HI and BLG) employing biophysical, imaging and computational techniques. ThT results revealed that CA in both protonated and deprotonated form is potent to curb HSA, BSA, BLG aggregation ~50% and HI aggregation ~96% in a dose dependent manner (in accord with CD, ANS and Congo red assay). Interestingly, CA treated samples displayed reduced cytotoxicity (Hemolytic assay) with altered morphology (TEM) and mechanism behind inhibition may be the interaction of CA with proteins via hydrophobic interactions and hydrogen bonding (supported by molecular docking results). This study proved CA (irrespective of the pH) a potential inhibitor of amyloidosis thus can be helpful in generalizing and repurposing the related drugs/compounds for their anti-aggregation behavior as an implication towards treating amyloidopathies.
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Affiliation(s)
- Nabeela Majid
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India
| | | | - Aftab Alam
- Centre for Interdisciplinary Research in Basic Science, Jamia Millia Islamia, New Delhi 110025, India
| | - Sadia Malik
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India
| | - Wareesha Ali
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India
| | - Rizwan Hasan Khan
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh 202002, India.
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30
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Jaklin M, Hritz J, Hribar-Lee B. A new fibrillization mechanism of β-lactoglobulin in glycine solutions. Int J Biol Macromol 2022; 216:414-425. [PMID: 35803407 PMCID: PMC10039397 DOI: 10.1016/j.ijbiomac.2022.06.182] [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: 03/23/2022] [Revised: 05/15/2022] [Accepted: 06/27/2022] [Indexed: 11/26/2022]
Abstract
Even though amyloid aggregates were discovered many years ago the mechanism of their formation is still a mystery. Because of their connection to many of untreatable neurodegenerative diseases the motivation for finding a common aggregation path is high. We report a new high heat induced fibrillization path of a model protein β-lactoglobulin (BLG) when incubated in glycine instead of water at pH 2. By combining atomic force microscopy (AFM), transmission emission microscopy (TEM), dynamic light scattering (DLS) and circular dichroism (CD) we predict that the basic building blocks of fibrils made in glycine are not peptides, but rather spheroid oligomers of different height that form by stacking of ring-like structures. Spheroid oligomers linearly align to form fibrils by opening up and combining. We suspect that glycine acts as an hydrolysation inhibitor which consequently promotes a different fibrillization path. By combining the known data on fibrillization in water with our experimental conclusions we come up with a new fibrillization scheme for BLG. We show that by changing the fibrillization conditions just by small changes in buffer composition can dramatically change the aggregation pathway and the effect of buffer shouldn't be neglected. Fibrils seen in our study are also gaining more and more attention because of their pore-like structure and a possible cytotoxic mechanism by forming pernicious ion-channels. By preparing them in a simple model system as BLG we opened a new way to study their formation.
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Affiliation(s)
- Matej Jaklin
- University of Ljubljana, Faculty of Chemistry and Chemical Technology, Večna pot 113, Ljubljana SI-1000, Slovenia
| | - Jozef Hritz
- CEITEC Masaryk University Kamenice 5, Brno 625 00, Czech Republic; Department of Chemistry, Faculty of Science, Masaryk University Kamenice 5, Brno 625 00, Czech Republic
| | - Barbara Hribar-Lee
- University of Ljubljana, Faculty of Chemistry and Chemical Technology, Večna pot 113, Ljubljana SI-1000, Slovenia.
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31
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Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Wang YR, Yang Q, Du YN, Chen HQ. Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107615] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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33
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The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107537] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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34
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Ultrasound-induced protein restructuring and ordered aggregation to form amyloid crystals. EUROPEAN BIOPHYSICS JOURNAL 2022; 51:335-352. [PMID: 35576075 PMCID: PMC9233657 DOI: 10.1007/s00249-022-01601-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/09/2022] [Accepted: 04/26/2022] [Indexed: 11/13/2022]
Abstract
Amyloid crystals, a form of ordered protein aggregates documented relatively recently, have not been studied as extensively as amyloid fibres. This study investigates the formation of amyloid crystals with low frequency ultrasound (20 kHz) using β-lactoglobulin, as a model protein for amyloid synthesis. Acoustic cavitation generates localised zones of intense shear, with extreme heat and pressure that could potentially drive the formation of amyloid structures at ambient bulk fluid temperatures (20 ± 1 °C). Thioflavin T fluorescence and electron microscopy showed that low-frequency ultrasound at 20 W/cm3 input power induced β-stacking to produce amyloid crystals in the mesoscopic size range, with a mean length of approximately 22 µm. FTIR spectroscopy indicated a shift towards increased intermolecular antiparallel β-sheet content. An increase in sonication time (0–60 min) and input power (4–24 W/cm3) increased the mean crystal length, but this increase was not linearly proportional to sonication time and input power due to the delayed onset of crystal growth. We propose that acoustic cavitation causes protein unfolding and aggregation and imparts energy to aggregates to cross the torsion barrier, to achieve their lowest energy state as amyloid crystals. The study contributes to a further understanding of protein chemistry relating to the energy landscape of folding and aggregation. Ultrasound presents opportunities for practical applications of amyloid structures, presenting a more adaptable and scalable approach for synthesis.
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35
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Huang H, Liu C, Ma X, Wu J, Wang F, Liu Y, Li X. Structural evolution, digestibility and inhibition on starch digestion of rice glutelin fibril aggregates as affected by incubation. Int J Biol Macromol 2022; 214:522-529. [PMID: 35753518 DOI: 10.1016/j.ijbiomac.2022.06.140] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 05/06/2022] [Accepted: 06/20/2022] [Indexed: 11/16/2022]
Abstract
Structural evolution, digestibility and inhibition on starch digestion of rice glutelin fibril aggregates (RGFAs) as affected by incubation were investigated. Thioflavin T fluorescence intensity of the RGFAs, incubated for 4-day, reached the maximum values, which ranged from 845.00 ± 23.52 to 873.67 ± 50.30. Transmission electron microscopy (TEM) observed that the samples heated for 2 h (2 h fibril) were self-assembled from small glutelin aggregates and a few protofibrils into mature fibrils, the samples heated for 4-10 h (4-10 h fibril) were elongated into long, branched fibrils, and the longer fibrils of 15 h fibril sample dissociated into short fibrils after 4-day of incubation. Compared to rice glutelin, the RGFAs showed thermal stability and resistance to proteolysis. The fluorescence retention rate of 6 h fibril, after incubation for 4-day, was 8.62 ± 0.61 % after in vitro stomach and pancreas digestion, which was the highest among all of the samples. The RGFAs incubated for 1-day displayed much better inhibition effects on starch digestion. This was the first study to clarify the relationship between incubation and physicochemical/functional properties of protein fibrils, which could help understand the preservation of food protein fibrils and their application.
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Affiliation(s)
- Hui Huang
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Caiyi Liu
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Xiayin Ma
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Faxiang Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yongle Liu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xianghong Li
- School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
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A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin. Food Chem 2022; 393:133358. [PMID: 35661594 DOI: 10.1016/j.foodchem.2022.133358] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 05/24/2022] [Accepted: 05/29/2022] [Indexed: 11/21/2022]
Abstract
Glutenin has limited applicability in food industry due to poor water solubility and emulsifying properties. In this study, the physicochemical properties of glutenin were improved by combined treatments of alkaline pH-shifting or acidic pH with heating. The surface morphology, structure and physicochemical properties were measured during the modification process of glutenin. Results showed that the smaller square clusters and regular tubular fibrils were observed in modified glutenin and the α-helix proportion of the treated glutenin was finally increased to 59.90 ± 0.01%. Compared with untreated glutenin, the combined treatments of pH-shifting with heating as well as fibrillation process increased the solubility of glutenin by 21.3 and 3.5 times, respectively. Moreover, the treated glutenin showed excellent emulsifying stability (EAI: 50.84 ± 0.51 m2g-1) and thermal stability (peak temperature increased from 109.58 to 149.05 °C). This study provides an informative basis for improving the physicochemical and functional properties of glutenin.
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37
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Yang X, Xie M, Guan C, Yingchen, Guo R, Ma C, Xu H, Shao M. Effect of CaCl 2 on 2 heat-induced whey protein concentrate fibrillation pathways: Spontaneous and nuclear induction. J Dairy Sci 2022; 105:5573-5586. [PMID: 35570036 DOI: 10.3168/jds.2021-20895] [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: 06/20/2021] [Accepted: 03/12/2022] [Indexed: 11/19/2022]
Abstract
Amyloid fibrils have many excellent functional properties that facilitate their applications in the food industry. There are 2 pathways for whey protein concentrate (WPC) to form amyloid fibril aggregates: spontaneous pathway and nuclear induction pathway. Low ionic strength is a necessary condition for the spontaneous pathway to proceed successfully. In this paper, the effect of salt ions on 2 WPC fibrillation pathways was investigated by adding CaCl2. The results demonstrated WPC fibrils were unable to form normally through spontaneous pathway as adding CaCl2; but still could form through nuclear induction pathway with 20 to 30 mM CaCl2, the nuclei accelerated the fibrillation process led to the resistance to the disordered aggregation brought by CaCl2. Moreover, divalent cations (Ca2+, Mg2+) had much stronger effects than monovalent cations (Na+) on fibril formation, and the results of X-ray photoelectron spectrum together with Fourier-transform infrared spectroscopy suggested that Ca2+ had a greater effect on the fibril formation than Cl-.
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Affiliation(s)
- Xiaotong Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Mingming Xie
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Chen Guan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Yingchen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Ruichi Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Caihong Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Meili Shao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, People's Republic of China.
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38
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Guan C, Bing S, Yang X, Guo R, Chen Y, Xu H, Yu G. Homogeneous nuclei-induced, secondary nuclei-induced, and spontaneous whey protein concentrate nanofibril formation through different pathways. J Dairy Sci 2022; 105:5600-5609. [PMID: 35570048 DOI: 10.3168/jds.2021-21630] [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: 11/26/2021] [Accepted: 03/15/2022] [Indexed: 11/19/2022]
Abstract
The addition of homogeneous nuclei (HN) or secondary nuclei (SN) could lead to different kinetics and thermodynamics as the nucleation energy barrier decreases and the lag time is shortened to different degrees compared with spontaneous fibrillation. To explain these differences, we monitored the formation and depletion of HN during fibril formation and found that both SN-induced fibrils and HN-induced fibrils follow the same nucleated growth pathway as spontaneously formed WPC fibrils. Moreover, there were also other paths, which were confirmed by X-ray diffraction, transmission electron microscopy, and atomic force microscopy. The surfaces of the SN could recruit monomers and resulted in stronger intersheet stacking and a larger fibril height and periodicity. The HN incorporation led to a propensity for hydrogen-bonding interactions and a longer fibril. Fibrillation by the addition HN and SN followed both common and distinct pathways, as spontaneous fibrillation and led to different capacities to induce fibrillation.
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Affiliation(s)
- Chen Guan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Shaoqing Bing
- Beijing Shuangwa Dairy Co. Ltd., Beijing 100102, China
| | - Xiaotong Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Ruichi Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Ying Chen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
| | - Guoping Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
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39
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Li J, Zhang B, Ye J, Sun F, Liu Y, Yang N, Nishinari K. Nonlinear dilatational rheology of different protein aggregates at the oil-water interface. SOFT MATTER 2022; 18:2383-2393. [PMID: 35265956 DOI: 10.1039/d1sm01735g] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Proteins tend to self-assemble into different morphological aggregates such as nanoparticles or fibrils during heat treatment depending on the processing conditions. The protein aggregates exhibit excellent interfacial activity and even better ability to stabilize emulsions than native proteins. The interfacial rheological properties at the oil-water interface play a very important role in emulsion stability, among which the interfacial nonlinear rheology is closely related to their ability to resist large perturbation. However, there are very few studies reporting the nonlinear interfacial rheological behavior of protein aggregates at the oil-water interface. In this study, β-lactoglobulin fibrous aggregates (F) and nanoparticle aggregates (NP) were prepared, and the adsorption kinetics and dilatational nonlinear rheological behavior of β-lactoglobulin aggregates at the oil-water interface under large amplitude deformation were studied using a pendant drop tensiometer, and compared with those of native proteins. From the adsorption experiments, the adsorption of protein aggregates, especially fibrils, was faster than that of native proteins in the early stage, while in the late stage, the native proteins displayed a significantly higher degree of rearrangement than the fibrils. The surface hydrophobicity and the short fibrils present mainly determine the properties of the fibril interface, while the behavior of the nanoparticle interface was significantly influenced by the size and charge properties of the nanoparticles. From the dilatational experiment, the Lissajous plots revealed that the F interface at all pHs evaluated and the βlg interface at pH 5.8 displayed strain softening in both expansion and compression processes, while the NP interface at all pHs and βlg interface at pH 2 and pH 7 displayed strain softening in expansion and strain hardening in compression processes. The nonlinear response of the protein aggregates at the oil-water interface was more obvious at pH 5.8. The modulus change from frequency sweeps revealed that the fibril interface was strong but not very structured in contrast to that formed by the native proteins which displays high structuration although weak in strength, whereas the strength of the interface formed by protein nanoparticles is in between, but more sensitive to the surface charge.
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Affiliation(s)
- Jing Li
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Bao Zhang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Jing Ye
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Fusheng Sun
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Yantao Liu
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China.
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China.
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40
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Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107264] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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41
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Chen D, Pinho LS, Federici E, Zuo X, Ilavsky J, Kuzmenko I, Yang Z, Jones OG, Campanella O. Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107291] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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42
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Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107180] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Tong X, Cao J, Tian T, Lyu B, Miao L, Lian Z, Cui W, Liu S, Wang H, Jiang L. Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107084] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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44
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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45
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Heparin Enriched-WPI Coating on Ti6Al4V Increases Hydrophilicity and Improves Proliferation and Differentiation of Human Bone Marrow Stromal Cells. Int J Mol Sci 2021; 23:ijms23010139. [PMID: 35008562 PMCID: PMC8745389 DOI: 10.3390/ijms23010139] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 12/18/2021] [Accepted: 12/19/2021] [Indexed: 12/28/2022] Open
Abstract
Titanium alloy (Ti6Al4V) is one of the most prominent biomaterials for bone contact because of its ability to bear mechanical loading and resist corrosion. The success of Ti6Al4V implants depends on bone formation on the implant surface. Hence, implant coatings which promote adhesion, proliferation and differentiation of bone-forming cells are desirable. One coating strategy is by adsorption of biomacromolecules. In this study, Ti6Al4V substrates produced by additive manufacturing (AM) were coated with whey protein isolate (WPI) fibrils, obtained at pH 2, and heparin or tinzaparin (a low molecular weight heparin LMWH) in order to improve the proliferation and differentiation of bone-forming cells. WPI fibrils proved to be an excellent support for the growth of human bone marrow stromal cells (hBMSC). Indeed, WPI fibrils were resistant to sterilization and were stable during storage. This WPI-heparin-enriched coating, especially the LMWH, enhanced the differentiation of hBMSC by increasing tissue non-specific alkaline phosphatase (TNAP) activity. Finally, the coating increased the hydrophilicity of the material. The results confirmed that WPI fibrils are an excellent biomaterial which can be used for biomedical coatings, as they are easily modifiable and resistant to heat treatments. Indeed, the already known positive effect on osteogenic integration of WPI-only coated substrates has been further enhanced by a simple adsorption procedure.
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Sulatskaya AI, Kosolapova AO, Bobylev AG, Belousov MV, Antonets KS, Sulatsky MI, Kuznetsova IM, Turoverov KK, Stepanenko OV, Nizhnikov AA. β-Barrels and Amyloids: Structural Transitions, Biological Functions, and Pathogenesis. Int J Mol Sci 2021; 22:11316. [PMID: 34768745 PMCID: PMC8582884 DOI: 10.3390/ijms222111316] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/15/2021] [Accepted: 10/18/2021] [Indexed: 01/17/2023] Open
Abstract
Insoluble protein aggregates with fibrillar morphology called amyloids and β-barrel proteins both share a β-sheet-rich structure. Correctly folded β-barrel proteins can not only function in monomeric (dimeric) form, but also tend to interact with one another-followed, in several cases, by formation of higher order oligomers or even aggregates. In recent years, findings proving that β-barrel proteins can adopt cross-β amyloid folds have emerged. Different β-barrel proteins were shown to form amyloid fibrils in vitro. The formation of functional amyloids in vivo by β-barrel proteins for which the amyloid state is native was also discovered. In particular, several prokaryotic and eukaryotic proteins with β-barrel domains were demonstrated to form amyloids in vivo, where they participate in interspecies interactions and nutrient storage, respectively. According to recent observations, despite the variety of primary structures of amyloid-forming proteins, most of them can adopt a conformational state with the β-barrel topology. This state can be intermediate on the pathway of fibrillogenesis ("on-pathway state"), or can be formed as a result of an alternative assembly of partially unfolded monomers ("off-pathway state"). The β-barrel oligomers formed by amyloid proteins possess toxicity, and are likely to be involved in the development of amyloidoses, thus representing promising targets for potential therapy of these incurable diseases. Considering rapidly growing discoveries of the amyloid-forming β-barrels, we may suggest that their real number and diversity of functions are significantly higher than identified to date, and represent only "the tip of the iceberg". Here, we summarize the data on the amyloid-forming β-barrel proteins, their physicochemical properties, and their biological functions, and discuss probable means and consequences of the amyloidogenesis of these proteins, along with structural relationships between these two widespread types of β-folds.
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Affiliation(s)
- Anna I. Sulatskaya
- Laboratory for Proteomics of Supra-Organismal Systems, All-Russia Research Institute for Agricultural Microbiology, 3 Podbelskogo Sh., Pushkin, 196608 St. Petersburg, Russia; (A.I.S.); (A.O.K.); (M.V.B.); (K.S.A.)
- Laboratory of Structural Dynamics, Stability and Folding of Proteins, Institute of Cytology, Russian Academy of Sciences, 4 Tikhoretsky Av., 194064 St. Petersburg, Russia; (I.M.K.); (K.K.T.); (O.V.S.)
| | - Anastasiia O. Kosolapova
- Laboratory for Proteomics of Supra-Organismal Systems, All-Russia Research Institute for Agricultural Microbiology, 3 Podbelskogo Sh., Pushkin, 196608 St. Petersburg, Russia; (A.I.S.); (A.O.K.); (M.V.B.); (K.S.A.)
- Faculty of Biology, St. Petersburg State University, 7/9 Universitetskaya Emb., 199034 St. Petersburg, Russia
| | - Alexander G. Bobylev
- Institute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, 3 Institutskaya St., 142290 Moscow, Russia;
| | - Mikhail V. Belousov
- Laboratory for Proteomics of Supra-Organismal Systems, All-Russia Research Institute for Agricultural Microbiology, 3 Podbelskogo Sh., Pushkin, 196608 St. Petersburg, Russia; (A.I.S.); (A.O.K.); (M.V.B.); (K.S.A.)
- Faculty of Biology, St. Petersburg State University, 7/9 Universitetskaya Emb., 199034 St. Petersburg, Russia
| | - Kirill S. Antonets
- Laboratory for Proteomics of Supra-Organismal Systems, All-Russia Research Institute for Agricultural Microbiology, 3 Podbelskogo Sh., Pushkin, 196608 St. Petersburg, Russia; (A.I.S.); (A.O.K.); (M.V.B.); (K.S.A.)
- Faculty of Biology, St. Petersburg State University, 7/9 Universitetskaya Emb., 199034 St. Petersburg, Russia
| | - Maksim I. Sulatsky
- Laboratory of Cell Morphology, Institute of Cytology, Russian Academy of Sciences, 4 Tikhoretsky Av., 194064 St. Petersburg, Russia;
| | - Irina M. Kuznetsova
- Laboratory of Structural Dynamics, Stability and Folding of Proteins, Institute of Cytology, Russian Academy of Sciences, 4 Tikhoretsky Av., 194064 St. Petersburg, Russia; (I.M.K.); (K.K.T.); (O.V.S.)
| | - Konstantin K. Turoverov
- Laboratory of Structural Dynamics, Stability and Folding of Proteins, Institute of Cytology, Russian Academy of Sciences, 4 Tikhoretsky Av., 194064 St. Petersburg, Russia; (I.M.K.); (K.K.T.); (O.V.S.)
| | - Olesya V. Stepanenko
- Laboratory of Structural Dynamics, Stability and Folding of Proteins, Institute of Cytology, Russian Academy of Sciences, 4 Tikhoretsky Av., 194064 St. Petersburg, Russia; (I.M.K.); (K.K.T.); (O.V.S.)
| | - Anton A. Nizhnikov
- Laboratory for Proteomics of Supra-Organismal Systems, All-Russia Research Institute for Agricultural Microbiology, 3 Podbelskogo Sh., Pushkin, 196608 St. Petersburg, Russia; (A.I.S.); (A.O.K.); (M.V.B.); (K.S.A.)
- Faculty of Biology, St. Petersburg State University, 7/9 Universitetskaya Emb., 199034 St. Petersburg, Russia
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Helmick H, Nanda G, Ettestad S, Liceaga A, Kokini JL. Applying text mining to identify relevant literature in food science: Cold denaturation as a case study. J Food Sci 2021; 86:4851-4864. [PMID: 34653257 DOI: 10.1111/1750-3841.15940] [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: 05/06/2021] [Revised: 09/03/2021] [Accepted: 09/13/2021] [Indexed: 11/28/2022]
Abstract
In a research environment characterized by the five V's of big data, volume, velocity, variety, value, and veracity, the need to develop tools that quickly screen a large number of publications into relevant work is an increasing area of concern, and the data-rich food industry is no exception. Here, a combination of latent Dirichlet allocation and food keyword searches were employed to analyze and filter a dataset of 6102 publications about cold denaturation. After using the Python toolkit generated in this work, the approach yielded 22 topics that provide background and insight on the direction of research in this field, as well as identified the publications in this dataset which are most pertinent to the food industry with precision and recall of 0.419 and 0.949, respectively. Precision is related to the relevance of a paper in the filtered dataset and the recall represents papers which were not identified in the screening method. Lastly, gaps in the literature based on keyword trends are identified to improve the knowledge base of cold denaturation as it relates to the food industry. This approach is generalizable to any similarly organized dataset, and the code is available upon request. Practical Application: A common problem in research is that when you are an expert in one field, learning about another field is difficult, because you may lack the vocabulary and background needed to read cutting edge literature from a new discipline. The Python toolkit developed in this research can be applied by any researcher that is new to a field to identify what the key literature is, what topics they should familiarize themselves with, and what the current trends are in the field. Using this structure, researchers can greatly speed up how they identify new areas to research and find new projects.
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Affiliation(s)
- Harrison Helmick
- Purdue University Food Science Department, West Lafayette, Indiana, USA
| | - Gaurav Nanda
- Purdue University Food Science Department, West Lafayette, Indiana, USA
| | - Sarah Ettestad
- Purdue University Food Science Department, West Lafayette, Indiana, USA
| | - Andrea Liceaga
- Purdue University Food Science Department, West Lafayette, Indiana, USA
| | - Jozef L Kokini
- Purdue University Food Science Department, West Lafayette, Indiana, USA
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Hu A, Li L. Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils. ULTRASONICS SONOCHEMISTRY 2021; 78:105741. [PMID: 34537680 PMCID: PMC8455861 DOI: 10.1016/j.ultsonch.2021.105741] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/20/2021] [Accepted: 08/24/2021] [Indexed: 05/12/2023]
Abstract
Self-assembly of soy proteins into nanofibrils is gradually considered as an effective method to improve their technical and functional properties. Ultrasound is a non-thermal, non-toxic and environmentally friendly technology that can modulate the formation of protein nanofibrils through controlled structural modification. In this research, the effect of ultrasound pretreatment on soy protein isolate nanofibrils (SPIN) was evaluated by fibrillation kinetics, physicochemical properties and structure characteristics. The results showed that the optimum ultrasound condition (20% amplitude, 15 min, 5 s on-time and 5 s off-time) could increase the formation rate of SPIN by 38.66%. Ultrasound reduced the average particle size of SPIN from 191.90 ± 5.40 nm to 151.83 ± 3.27 nm. Ultrasound could increase the surface hydrophobicity to 1547.67 in the initial stage of nanofibrils formation, and extend the duration of surface hydrophobicity increased, indicating ultrasound could expose more binding sites, creating more beneficial conditions for nanofibrils formation. Ultrasound could change the secondary and tertiary structure of SPIN. The reduction of α-helix content of ultrasound-pretreated soy protein isolate nanofibrils (USPIN) was 12.1% (versus 5.3% for SPIN) and the increase of β-sheet content was 5.9% (versus 3.5% for SPIN) during fibrillation. Ultrasound could accelerate the formation of SPIN by promoting the unfolding of SPI, exposure of hydrophobic groups and formation of β-sheets. Microscopic images revealed that USPIN generated a curlier and looser shape. And ultrasound reduced the zeta potential, free sulfhydryl groups content and viscosity of SPIN. SDS-PAGE results showed that ultrasound could promote the conversion of SPI into low molecular weight peptides, providing building blocks for the nanofibrils formation. The results indicated that ultrasound pretreatment could be a promising technology to accelerate SPIN formation and promote its application in food industry, but further research is needed for the improvement of the functional properties of SPIN.
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Affiliation(s)
- Anna Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Han Z, Li X, Liu Y, Yue X, Wu Z, Shao JH. The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106825] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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50
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Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111862] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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