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Liu FW, Song XX, Bian SG, Huang XJ, Yin JY, Nie SP. Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia. Food Funct 2024; 15:5868-5881. [PMID: 38727142 DOI: 10.1039/d4fo00982g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
The aim of this study was to investigate the feasibility of soy protein isolate (SPI) gels added with Tremella polysaccharides (TPs) and psyllium husk powder (PHP) as 3D printing inks for developing dysphagia-friendly food and elucidate the potential mechanism of TPs and PHP in enhancing the printing and swallowing performance of SPI gels. The results indicated that the SPI gels with a TP : PHP ratio of 3 : 7 could be effectively used as printing inks to manufacture dysphagia-friendly food. The addition of TPs increased the free water content, resulting in a decrease in the viscosity of the SPI gels, which, in turn, reduced the line width of the 3D-printed product and structural strength of the gel system. The addition of PHP increased disulfide bond interactions and excluded volume interactions, which determined the mechanical strength of SPI gels and increased the line width of the printed product. The synergistic effects between TPs and PHP improved the printing precision and structural stability. This study presents meaningful insights for the utilization of 3D printing in the creation of dysphagia-friendly food using protein-polysaccharide complexes.
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Affiliation(s)
- Fang-Wei Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shui-Gen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
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Tornacı S, Erginer M, Gökalsın B, Aysan A, Çetin M, Sadauki M, Fındıklı N, Genç S, Sesal C, Toksoy Öner E. Investigating the cryoprotective efficacy of fructans in mammalian cell systems via a structure-functional perspective. Carbohydr Polym 2024; 328:121704. [PMID: 38220340 DOI: 10.1016/j.carbpol.2023.121704] [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: 07/28/2023] [Revised: 12/13/2023] [Accepted: 12/14/2023] [Indexed: 01/16/2024]
Abstract
Fructans have long been known with their role in protecting organisms against various stress factors due to their ability to induce controlled dehydration and support membrane stability. Considering the vital importance of such features in cryo-technologies, this study aimed to explore the cryoprotective efficacy of fructans in mammalian cell systems where structurally different fructan polymers were examined on in vitro cell models derived from organs such as the liver, frequently used in transplantation, osteoblast, and cord cells, commonly employed in cell banking, as well as human seminal fluids that are of vital importance in assisted reproductive technology. To gain insights into the fructan/membrane interplay, structural differences were linked to rheological properties as well as to lipid membrane interactions where both fluorescein leakage from unilamellar liposomes and membrane integrity of osteoblast cells were monitored. High survival rates obtained with human endothelial, osteoblast and liver cells for up to two months clearly showed that fructans could be considered as effective non-permeating cryoprotectants, especially for extended periods of cryopreservation. In trials with human seminal fluid, short chained levan in combination with human serum albumin and glycerol proved very effective in preserving semen samples across multiple patients without any morphological abnormalities.
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Affiliation(s)
- Selay Tornacı
- IBSB-Industrial Biotechnology and Systems Biology Research Group, Department of Bioengineering, Marmara University, Istanbul, Turkey
| | - Merve Erginer
- Istanbul University-Cerrahpaşa, Institute of Nanotechnology and Biotechnology, Istanbul, Turkey
| | - Barış Gökalsın
- Marmara University, Department of Biology, Istanbul, Turkey
| | - Arzu Aysan
- Gebze Technical University, Department of Molecular Biology and Genetics, Kocaeli, Turkey
| | - Metin Çetin
- Gebze Technical University, Department of Molecular Biology and Genetics, Kocaeli, Turkey
| | - Mubarak Sadauki
- IBSB-Industrial Biotechnology and Systems Biology Research Group, Department of Bioengineering, Marmara University, Istanbul, Turkey
| | - Necati Fındıklı
- Department of Biomedical Engineering, Beykent University, Istanbul, Turkey; Bahceci Health Group, Istanbul, Turkey
| | - Seval Genç
- Marmara University, Department of Metallurgical & Materials Engineering, Istanbul, Turkey
| | - Cenk Sesal
- Marmara University, Department of Biology, Istanbul, Turkey
| | - Ebru Toksoy Öner
- IBSB-Industrial Biotechnology and Systems Biology Research Group, Department of Bioengineering, Marmara University, Istanbul, Turkey.
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3
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Paul B, Furst EM, Lenhoff AM, Wagner NJ, Teixeira SCM. Combined Effects of Pressure and Ionic Strength on Protein-Protein Interactions: An Empirical Approach. Biomacromolecules 2024; 25:338-348. [PMID: 38117685 DOI: 10.1021/acs.biomac.3c01001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
Proteins are exposed to hydrostatic pressure (HP) in a variety of ecosystems as well as in processing steps such as freeze-thaw, cell disruption, sterilization, and homogenization, yet pressure effects on protein-protein interactions (PPIs) remain underexplored. With the goal of contributing toward the expanded use of HP as a fundamental control parameter in protein research, processing, and engineering, small-angle X-ray scattering was used to examine the effects of HP and ionic strength on ovalbumin, a model protein. Based on an extensive data set, we develop an empirical method for scaling PPIs to a master curve by combining HP and osmotic effects. We define an effective pressure parameter that has been shown to successfully apply to other model protein data available in the literature, with deviations evident for proteins that do not follow the apparent Hofmeister series. The limitations of the empirical scaling are discussed in the context of the hypothesized underlying mechanisms.
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Affiliation(s)
- Brian Paul
- Center for Neutron Science, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, Delaware 19716, United States
- NIST Center for Neutron Research, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, Maryland 20899, United States
| | - Eric M Furst
- Center for Neutron Science, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, Delaware 19716, United States
| | - Abraham M Lenhoff
- Center for Neutron Science, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, Delaware 19716, United States
| | - Norman J Wagner
- Center for Neutron Science, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, Delaware 19716, United States
| | - Susana C M Teixeira
- Center for Neutron Science, Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, Delaware 19716, United States
- NIST Center for Neutron Research, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, Maryland 20899, United States
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Giefer P, Bäther S, Kaufmes N, Kieserling H, Heyse A, Wagemans W, Barthel L, Meyer V, Schneck E, Fritsching U, Wagemans AM. Characterization of β-lactoglobulin adsorption on silica membrane pore surfaces and its impact on membrane emulsification processes. J Colloid Interface Sci 2023; 652:1074-1084. [PMID: 37647716 DOI: 10.1016/j.jcis.2023.08.103] [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: 03/30/2023] [Revised: 07/21/2023] [Accepted: 08/16/2023] [Indexed: 09/01/2023]
Abstract
Protein adsorption plays a key role in membrane fouling in liquid processing, but the specific underlying molecular mechanisms of β-lactoglobulin adsorption on ceramic silica surfaces in premix membrane emulsification have not been investigated yet. In this study, we aimed to elucidate the β-lactoglobulin adsorption and its effect on the premix membrane emulsification of β-lactoglobulin-stabilized oil-in-water emulsions. In particular, the conformation, molecular interactions, layer thickness, surface energy of the adsorbed β-lactoglobulin and resulting droplet size distribution are investigated in relation to the solvent properties (aggregation state of β-lactoglobulin) and the treatment of the silica surface (hydrophilization). The β-lactoglobulin adsorption is driven by attractive electrostatic interactions between positively charged amino acid residues, i.e., lysin and negatively charged silanol groups, and is stabilized by hydrophobic interactions. The strong negative charges of the treated silica surfaces result in a high apparent layer thickness of β-lactoglobulin. Although the conformation of the adsorbed β-lactoglobulin layer varies with membrane treatment and the solvent properties, the β-lactoglobulin adsorption offsets the effect of hydrophilization of the membrane so that the surface energies after β-lactoglobulin adsorption are comparable. The resulting droplet size distribution of oil-in-water emulsions produced by premix membrane emulsification are similar for treated and untreated silica surfaces.
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Affiliation(s)
- Patrick Giefer
- Leibniz Institute for Materials Engineering-IWT, Badgasteiner Straße 3, 28359 Bremen, Germany; University of Bremen, Particles and Process Engineering, Bibliothekstraße 1, 28359 Bremen, Germany
| | - Sabrina Bäther
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Nadine Kaufmes
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Helena Kieserling
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Anja Heyse
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Straße des 17. Juni 135, 10623 Berlin, Germany
| | | | - Lars Barthel
- Technische Universität Berlin, Institute of Biotechnology, Department of Applied and Molecular Microbiology, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Vera Meyer
- Technische Universität Berlin, Institute of Biotechnology, Department of Applied and Molecular Microbiology, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - Emanuel Schneck
- Technical University of Darmstadt, Department of Physics, 64277 Darmstadt, Germany
| | - Udo Fritsching
- Leibniz Institute for Materials Engineering-IWT, Badgasteiner Straße 3, 28359 Bremen, Germany; University of Bremen, Particles and Process Engineering, Bibliothekstraße 1, 28359 Bremen, Germany
| | - Anja Maria Wagemans
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biosciences, Straße des 17. Juni 135, 10623 Berlin, Germany.
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New perspectives into Gluconobacter-catalysed biotransformations. Biotechnol Adv 2023; 65:108127. [PMID: 36924811 DOI: 10.1016/j.biotechadv.2023.108127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 03/02/2023] [Accepted: 03/08/2023] [Indexed: 03/17/2023]
Abstract
Different from other aerobic microorganisms that oxidise carbon sources to water and carbon dioxide, Gluconobacter catalyses the incomplete oxidation of various substrates with regio- and stereoselectivity. This ability, as well as its capacity to release the resulting products into the reaction media, place Gluconobacter as a privileged member of a non-model microorganism class that may boost industrial biotechnology. Knowledge of new technologies applied to Gluconobacter has been piling up in recent years. Advancements in its genetic modification, application of immobilisation tools and careful designs of the transformations, have improved productivities and stabilities of Gluconobacter strains or enabled new bioconversions for the production of valuable marketable chemicals. In this work, the latest advancements applied to Gluconobacter-catalysed biotransformations are summarised with a special focus on recent available tools to improve them. From genetic and metabolic engineering to bioreactor design, the most recent works on the topic are analysed in depth to provide a comprehensive resource not only for scientists and technologists working on/with Gluconobacter, but for the general biotechnologist.
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Impact of the solvent properties on molecular interactions and phase behaviour of alginate-gelatin systems. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Uttinger MJ, Hundschell CS, Lautenbach V, Pusara S, Bäther S, Heyn TR, Keppler JK, Wenzel W, Walter J, Kozlowska M, Wagemans AM, Peukert W. Determination of specific and non-specific protein-protein interactions for beta-lactoglobulin by analytical ultracentrifugation and membrane osmometry experiments. SOFT MATTER 2022; 18:6739-6756. [PMID: 36040122 DOI: 10.1039/d2sm00908k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Protein-protein interactions are essential for the understanding of biological processes. Specific protein aggregation is an important aspect for many biological systems. In particular, electrostatic interactions play the key role for protein-protein interactions, as many amino acids have pH-dependent charge states. Moreover, protein dissociation is directly related to the solution pH, ionic strength, temperature and protein concentration. The subtle interplay between different specific and non-specific interactions is demonstrated for beta-lactoglobulin (BLG) with a focus on low salt concentrations, thus mimicking technically relevant processing conditions. BLG is a well-characterized model system, proven to attain its monomer-dimer equilibrium strongly dependent upon the pH of the solution. In this manuscript, we present a unique combination of analytical ultracentrifugation and membrane osmometry experiments, which quantifies specific and non-specific interactions, i.e. in terms of the dimer dissociation constants and the second osmotic virial coefficient, at pH 3 and 7 and sodium chloride concentrations of 10 mM and 100 mM. This provides direct insight to protein-protein interactions for a system with a concentration-dependent monomer-dimer equilibrium. Moreover, using a coarse-grained extended DLVO model in combination with molecular dynamics simulations, we quantify non-specific monomer-monomer, monomer-dimer and dimer-dimer interactions as well as the binding free energy of BLG dimerization from theoretical calculations. The experimentally determined interactions are shown to be mainly governed by electrostatic interactions and further agree with free energy calculations. Our experimental protocol aims to determine non-specific and specific interactions for a dynamically interacting system and provides an understanding of protein-protein interactions for BLG at low salt concentrations.
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Affiliation(s)
- M J Uttinger
- Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Friedrich-Alexander-Universität Erlangen-Nürnberg, Haberstraße 9a, 91058 Erlangen, Germany.
| | - C S Hundschell
- Institute of Food Technology and Food Chemistry, Department of Food Colloids, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - V Lautenbach
- Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Friedrich-Alexander-Universität Erlangen-Nürnberg, Haberstraße 9a, 91058 Erlangen, Germany.
| | - S Pusara
- Institute of Nanotechnology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - S Bäther
- Institute of Food Technology and Food Chemistry, Department of Food Colloids, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - T R Heyn
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - J K Keppler
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - W Wenzel
- Institute of Nanotechnology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - J Walter
- Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Friedrich-Alexander-Universität Erlangen-Nürnberg, Haberstraße 9a, 91058 Erlangen, Germany.
| | - M Kozlowska
- Institute of Nanotechnology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - A M Wagemans
- Institute of Food Technology and Food Chemistry, Department of Food Colloids, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany
| | - W Peukert
- Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Friedrich-Alexander-Universität Erlangen-Nürnberg, Haberstraße 9a, 91058 Erlangen, Germany.
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Xu M, Pan L, Zhou Z, Han Y. Structural characterization of levan synthesized by a recombinant levansucrase and its application as yogurt stabilizers. Carbohydr Polym 2022; 291:119519. [DOI: 10.1016/j.carbpol.2022.119519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/16/2022] [Accepted: 04/20/2022] [Indexed: 11/27/2022]
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Hundschell CS, Brühan J, Anzmann T, Kohlus R, Wagemans AM. Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin. Gels 2022; 8:gels8040228. [PMID: 35448130 PMCID: PMC9029924 DOI: 10.3390/gels8040228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy. Levan enhanced the aggregation and gel formation of β-lg due to segregative forces between the polymer species. Segregation was caused by the excluded volume effect and was more pronounced at lower ionic strength, higher levan contents and higher levan molecular weights. The presence of levan increased the water binding of the gel networks. However, this effect decreased with increasing levan content. At high ionic strength and high levan content, phase separated gels were formed. While segregative forces enhanced network formation, and therefore, increased the gel strength of mixed gels at low ionic strength, levan had also antagonistic effects on the network formation at high ionic strength and high polymer contents.
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Affiliation(s)
- Christoph S. Hundschell
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
| | - Juliane Brühan
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
| | - Theresa Anzmann
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Reinhard Kohlus
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Anja M. Wagemans
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
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Kieserling H, Giefer P, Uttinger MJ, Lautenbach V, Nguyen T, Sevenich R, Lübbert C, Rauh C, Peukert W, Fritsching U, Drusch S, Maria Wagemans A. Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin. J Colloid Interface Sci 2021; 596:173-183. [PMID: 33839350 DOI: 10.1016/j.jcis.2021.03.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 02/24/2021] [Accepted: 03/09/2021] [Indexed: 12/18/2022]
Abstract
HYPOTHESIS High hydrostatic pressure treatment causes structural changes in interfacial-active β-lactoglobulin (β-lg). We hypothesized that the pressure-induced structural changes affect the intra- and intermolecular interactions which determine the interfacial activity of β-lg. The conducted experimental and numerical investigations could contribute to the mechanistic understanding of the adsorption behavior of proteins in food-related emulsions. EXPERIMENTS We treated β-lg in water at pH 7 with high hydrostatic pressures up to 600 MPa for 10 min at 20 °C. The secondary structure was characterized with Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD), the surface hydrophobicity and charge with fluorescence-spectroscopy and ζ-potential, and the quaternary structure with membrane-osmometry, analytical ultracentrifugation (AUC) and mass spectrometry (MS). Experimental analyses were supported through molecular dynamic (MD) simulations. The adsorption behavior was investigated with pendant drop analysis. FINDINGS MD simulation revealed a pressure-induced molten globule state of β-lg, confirmed by an unfolding of β-sheets with FTIR, a stabilization of α-helices with CD and loss in tertiary structure induced by an increase in surface hydrophobicity. Membrane-osmometry, AUC and MS indicated the formation of non-covalently linked dimers that migrated slower through the water phase, adsorbed more quickly due to hydrophobic interactions with the oil, and lowered the interfacial tension more strongly than reference β-lg.
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Affiliation(s)
- Helena Kieserling
- Technische Universität Berlin, Department of Food Colloids, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Patrick Giefer
- Leibniz Institute for Materials Engineering-IWT, Particles and Process Engineering, Badgasteiner Str. 3, 28359 Bremen, Germany.
| | - Maximilian J Uttinger
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Vanessa Lautenbach
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Thu Nguyen
- Technische Universität Berlin, Department of Food Colloids, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Robert Sevenich
- Technische Universität Berlin, Department of Food Biotechnology and Process Engineering, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Christian Lübbert
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Cornelia Rauh
- Technische Universität Berlin, Department of Food Biotechnology and Process Engineering, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Wolfgang Peukert
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Institute of Particle Technology, Interdisciplinary Center for Functional Particle Systems, Haberstrasse 9a, 91058 Erlangen, Germany.
| | - Udo Fritsching
- Leibniz Institute for Materials Engineering-IWT, Particles and Process Engineering, Badgasteiner Str. 3, 28359 Bremen, Germany; University of Bremen, Particles and Process Engineering, Bibliothekstraße 1, 28359 Bremen, Germany.
| | - Stephan Drusch
- Technische Universität Berlin, Department of Food Technology and Food Material Science, Straße des 17. Juni 135, 10623 Berlin, Germany.
| | - Anja Maria Wagemans
- Technische Universität Berlin, Department of Food Colloids, Straße des 17. Juni 135, 10623 Berlin, Germany.
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Kieserling H, Pankow A, Keppler JK, Wagemans AM, Drusch S. Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106561] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Keppler JK, Heyse A, Scheidler E, Uttinger MJ, Fitzner L, Jandt U, Heyn TR, Lautenbach V, Loch JI, Lohr J, Kieserling H, Günther G, Kempf E, Grosch JH, Lewiński K, Jahn D, Lübbert C, Peukert W, Kulozik U, Drusch S, Krull R, Schwarz K, Biedendieck R. Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106132] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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13
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Molecular weight dependent structure of the exopolysaccharide levan. Int J Biol Macromol 2020; 161:398-405. [DOI: 10.1016/j.ijbiomac.2020.06.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/26/2020] [Accepted: 06/02/2020] [Indexed: 11/22/2022]
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