1
|
Yan Z, Liu J, Ren J, Li C, Wang Z, Dai L, Cao S, Zhang R, Liu X. Magnesium ions regulated ovalbumin-lysozyme heteroprotein complex: Aggregation kinetics, thermodynamics and morphologic structure. Int J Biol Macromol 2023; 253:126487. [PMID: 37657312 DOI: 10.1016/j.ijbiomac.2023.126487] [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: 05/16/2023] [Revised: 08/10/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023]
Abstract
This study aims to investigate the mechanism of magnesium ions regulated ovalbumin-lysozyme (OVA-LYS) heteroprotein aggregation behavior via aggregation kinetics model, exploring the relationship between differential aggregation behavior and protein molecular structure, intermolecular interactions and thermal stability. Results showed that the aggregation rate (kapp) and maximum absorbance (Amax) of the OVA-LYS heteroprotein complex were located between OVA and LYS. Meanwhile, the thermal denaturation temperature (Td) and denaturation enthalpy (ΔH) were between the values of OVA and LYS as well. Compared with OVA, the thermal stability of the OVA-LYS heteroprotein complex increased owing to the electrostatic interactions between OVA and LYS, resulting in slower aggregation rate and lower aggregation degree. Molecular dynamics simulations revealed the molecular conformational changes during OVA-LYS binary protein binding and the stability of the complex conformation. Moreover, MgCl2 weakened the OVA-LYS interactions through Debye shielding while increasing thermal stability, allowing the two proteins to aggregate into amorphous precipitates rather than spherical coacervates. Overall, this study provides information to further understand the regulation mechanism of proteins differential aggregation behavior by ions.
Collapse
Affiliation(s)
- Zhaohui Yan
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jianqi Ren
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chenman Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Zhi Wang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Luyao Dai
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Sijia Cao
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Renzhao Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| |
Collapse
|
2
|
Chen Y, Chen Y, Jiang L, Huang Z, Zhang W, Yun Y. Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols. Food Chem X 2023; 20:100954. [PMID: 38144812 PMCID: PMC10740014 DOI: 10.1016/j.fochx.2023.100954] [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: 09/20/2023] [Revised: 10/16/2023] [Accepted: 10/19/2023] [Indexed: 12/26/2023] Open
Abstract
Coconut milk is an unstable emulsion system, mainly stabilized by proteins, which limits the development of the food industry. The aim of this study was to investigate mechanisms for increasing emulsion stability through the interaction between coffee polyphenols (CPs) and coconut globulin (CG), the main protein in coconut milk. Caffeic acid (CA), chlorogenic acid (CHA), and ferulic acid (FA) were selected as CP models. The results showed that hydrogen bond interactions mainly occurred between CG and CPs (CG-FA < CG-CA < CG-CHA). CHA containing quinic acid preferentially formed a strong interaction with CG. The interaction changed the lipophilicity of CG and facilitated the formation of a dense and thick interfacial film at the oil-water interface. Furthermore, the emulsion stabilized by CG-CPs showed excellent stability after storage, centrifugation, pH, and salt treatment, especially CG-CHA. This study could provide a theoretical basis for improving the stability of coconut milk products.
Collapse
Affiliation(s)
- Yile Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yang Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lianzhou Jiang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou, Hainan 570228, China
| | - Yonghuan Yun
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| |
Collapse
|
3
|
Biswas S, Hecht AL, Noble SA, Huang Q, Gillilan RE, Xu AY. Understanding the Impacts of Molecular and Macromolecular Crowding Agents on Protein-Polymer Complex Coacervates. Biomacromolecules 2023; 24:4771-4782. [PMID: 37815312 PMCID: PMC10646951 DOI: 10.1021/acs.biomac.3c00545] [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: 05/31/2023] [Revised: 09/25/2023] [Indexed: 10/11/2023]
Abstract
Complex coacervation refers to the liquid-liquid phase separation (LLPS) process occurring between charged macromolecules. The study of complex coacervation is of great interest due to its implications in the formation of membraneless organelles (MLOs) in living cells. However, the impacts of the crowded intracellular environment on the behavior and interactions of biomolecules involved in MLO formation are not fully understood. To address this knowledge gap, we investigated the effects of crowding on a model protein-polymer complex coacervate system. Specifically, we examined the influence of sucrose as a molecular crowder and polyethylene glycol (PEG) as a macromolecular crowder. Our results reveal that the presence of crowders led to the formation of larger coacervate droplets that remained stable over a 25-day period. While sucrose had a minimal effect on the physical properties of the coacervates, PEG led to the formation of coacervates with distinct characteristics, including higher density, increased protein and polymer content, and a more compact internal structure. These differences in coacervate properties can be attributed to the effects of crowders on individual macromolecules, such as the conformation of model polymers, and nonspecific interactions among model protein molecules. Moreover, our results show that sucrose and PEG have different partition behaviors: sucrose was present in both the coacervate and dilute phases, while PEG was observed to be excluded from the coacervate phase. Collectively, our findings provide insights into the understanding of crowding effects on complex coacervation, shedding light on the formation and properties of coacervates in the context of MLOs.
Collapse
Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Alison L Hecht
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Sadie A Noble
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| | - Qingqiu Huang
- Cornell High Energy Synchrotron Source (CHESS), Cornell University, Ithaca, New York 14853, United States
| | - Richard E Gillilan
- Cornell High Energy Synchrotron Source (CHESS), Cornell University, Ithaca, New York 14853, United States
| | - Amy Y Xu
- Department of Chemistry, Louisiana State University, Baton Rouge, Louisiana 70803, United States
| |
Collapse
|
4
|
Xu P, Lin C, Li X, Shen Y, Chen Z, Feng W, Wang R, Chen Z, Wang T, Binks BP. Monodisperse Plant Protein Nanoparticles Prepared by Cation-Exchange Resins for Stabilization of Pickering Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:14412-14421. [PMID: 37769209 DOI: 10.1021/acs.langmuir.3c01871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/30/2023]
Abstract
Our understanding of the microstructure of many plant proteins is based on the ancient and conventional methods of alkali extraction and acid precipitation, which generate considerable amounts of NaCl causing salting-out effects and aggregation of their molecules. In this study, monodisperse rice protein (RP) nanoparticles were prepared using cation-exchange resins that release H+ and absorb Na+, thus avoiding the generation of NaCl during neutralization of the alkali extracts. The generated RP nanoparticles of small diameter (20 nm) and excellent uniformity (0.17 polydispersity) quickly diffuse to and stabilize the oil-water interface, producing oil-in-water Pickering emulsions. The emulsifying ability and emulsion stability afforded with these nanoparticles were 17 and 3.5 times higher than those of nanoparticles prepared by conventional alkali extraction and acid precipitation methods, respectively. Furthermore, increased RP nanoparticle concentration created more stable emulsions with smaller droplets and reduced flocculation index vital for practical applications. This study provides a convincing example of how to prepare monodisperse protein nanoparticles that adsorb at a fluid interface, which may find numerous applications in food and cosmetic formulations.
Collapse
Affiliation(s)
- Pengcheng Xu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chen Lin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xuyuan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuxi Shen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhenyun Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Feng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology - Ministry of Education, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Centre for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bernard P Binks
- Department of Chemistry, University of Hull, Hull HU6 7RX, U.K
| |
Collapse
|
5
|
Heteroprotein complex between soy protein isolate and lysozyme: Protein conformation, lysozyme activity, and structural characterization. Food Chem 2023; 411:135509. [PMID: 36682167 DOI: 10.1016/j.foodchem.2023.135509] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 10/31/2022] [Accepted: 01/15/2023] [Indexed: 01/20/2023]
Abstract
Heteroprotein complexes are formed by electrostatic interactions of oppositely charged proteins in a purely aqueous environment. Understanding the relationship between their structural and functional properties will contribute to their tailor-made applications. Therefore, this study investigated the protein conformation, assembling structure, and enzyme activity of soy protein isolate/lysozyme (SPI/LYS) complexes at mass ratios of 2:1 (soluble complex) and 1:1.3 (stoichiometric ratio). Electrostatic complexation increased the surface hydrophobicity of complexes. Their surface hydrophobicity decreased with increasing NaCl concentrations and reached the theoretical values at the critical salt concentration of 200 mM NaCl. Electrostatic complexation did not decrease the LYS activity (∼43,000 units/mg). SPI/LYS complexes exhibited flocculated structures in which the two proteins were unevenly distributed; these were typical amorphous complexes. High dilution disassembled these complexes over 5 μm into particles of ∼100 nm, and NaCl reduced the size of these particles. Immobilized water was detected in the complexes formed by particle flocculation.
Collapse
|
6
|
Aya Rodriguez MD, Vidotto DC, Xavier AAO, Mantovani RA, Tavares GM. Does the protein structure of β-lactoglobulin impact its complex coacervation with type a gelatin and the ability of the complexes to entrap lutein? Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
|
7
|
Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
8
|
Polymer/Enzyme Composite Materials—Versatile Catalysts with Multiple Applications. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
A significant interest was granted lately to enzymes, which are versatile catalysts characterized by natural origin, with high specificity and selectivity for particular substrates. Additionally, some enzymes are involved in the production of high-valuable products, such as antibiotics, while others are known for their ability to transform emerging contaminates, such as dyes and pesticides, to simpler molecules with a lower environmental impact. Nevertheless, the use of enzymes in industrial applications is limited by their reduced stability in extreme conditions and by their difficult recovery and reusability. Rationally, enzyme immobilization on organic or inorganic matrices proved to be one of the most successful innovative approaches to increase the stability of enzymatic catalysts. By the immobilization of enzymes on support materials, composite biocatalysts are obtained that pose an improved stability, preserving the enzymatic activity and some of the support material’s properties. Of high interest are the polymer/enzyme composites, which are obtained by the chemical or physical attachment of enzymes on polymer matrices. This review highlights some of the latest findings in the field of polymer/enzyme composites, classified according to the morphology of the resulting materials, following their most important applications.
Collapse
|