The effect of thiol reagents on the denaturation of the whey protein in milk and whey protein concentrate solutions

Stabilizing interactions of casein microparticles after a thermal post-treatment

Casein microparticles from milk are important carrier materials for bioactive substances with stability and swelling properties that can be influenced by heat treatment. Microparticles produced by depletion flocculation and film drying remain stable in acidic media but swell and disintegrate under slightly alkaline conditions. Heat treatment after formation can stabilize the microparticles via a disulfide bridge network and newly formed hydrophobic contacts. Temperatures >60 °C are required so that denatured whey protein initiate formation of disulfide bridges via thiol exchange reactions. The particles then swell in a two-step process and exhibit an overshooting effect. If formation of disulphide bridges is prevented during heat treatment by adding N-methylmaleimide, overshooting swelling disappears and microparticles continue to expand instead. The analysis with parallel system dynamics models is based on the swelling of uncross-linked caseins, which is limited by the expansion capacity of cross-linked caseins.

Crosstalk between tau protein autoproteolysis and amyloid fibril formation

Tau cleavage has been shown to have a significant effect on protein aggregation. Tau truncation results in the formation of aggregation-prone fragments leading to toxic aggregates and also causes the formation of harmful fragments that do not aggregate. Thus, targeting proteolysis of tau would be beneficial for the development of therapeutics for Alzheimer's disease and related tauopathies. In this study, amino-terminal quantification and ThT fluorimetry were respectively used to analyze the kinetics of tau fragmentation and fibril formation. SDS-PAGE analysis of tau protein incubated with a disulfide-reducing agent demonstrated that the cysteines of tau have a crucial role in the fibrillation and autoproteolysis. However, the structures converted to amyloid fibrils were different with conformations that led to autoproteolysis. The quantification of the amino terminal indicated that the double-disulfide parallel structures formed in the presence of heparin did not have protease activity. The survey of possible tau disulfide-mediated dimer configurations suggested that the non-register single disulfide bound conformations were involved in the tau autoproteolysis process. Moreover, the inhibition of autoproteolysis resulted in the increment of aggregation rate; hence it seems that the tau auto-cleavage is the cellular defense mechanism against protein fibrillation.

Characteristics and Absorption Rate of Whey Protein Hydrolysates Prepared Using Flavourzyme after Treatment with Alcalase and Protamex

The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher thermal stability and faster intestinal permeation than WPC. Additionally, oral LMWPH administration increased serum protein content at 20 min, whereas WPC gradually increased serum protein content after 40 min. Although the total amount of WPC and LMWPH absorption was similar, LMWPH absorption rate was higher. Collectively, LMWPH, a hydrolysate of WPC, has distinct physicochemical properties and enhanced absorptive characteristics. Taken together, LMWPH is composed of low-molecular-weight peptides with low antigenicity and has improved absorption compared to WPC. Therefore, LMWPH can be used as a protein source with high bioavailability in the development of functional materials.

Preparation and Characterization of an Electrospun Whey Protein/Polycaprolactone Nanofiber Membrane for Chromium Removal from Water

Chromium pollution represents a worldwide concern due to its high toxicity and bioaccumulation in organisms and ecosystems. An interesting material to remove metal ions from water is a whey-protein-based material elaborated by electrospinning, which is an emerging method to produce adsorbent membranes with diverse applications. The aim of this study was to prepare an adsorbent membrane of whey protein isolate (WPI) and polycaprolactone (PCL) by electrospinning to remove chromium ions from water. The adsorbent membrane was synthesized by a central composed design denaturing WPI using 2-Mercaptoethanol and mixing it with PCL to produce electrospun nanofibers. The adsorbent membrane was characterized by denaturation, Scanning Electron Microscope, Fourier-Transform Infrared Spectroscopy, Contact Angle, Thermogravimetric Analysis, and X-ray Photoelectron Spectrometry. The adsorption properties of this membrane were assessed in the removal of chromium. The removal performance of the membrane was enhanced by an increase in temperature showing an endothermic adsorption process. The adsorption process of chromium ions onto the nanofiber membrane followed the Sips adsorption isotherm, while the adsorption kinetics followed a pseudo-second kinetics where the maximum adsorption capacity was 31.0 mg/g at 30 °C and pH 2. This work provides a novel method to fabricate a hybrid membrane with amyloid-type fibrils of WPI and PCL, which is a promising adsorbent to remove heavy metal ions from water.

Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy

Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures

The present study illustrated modulation of protein aggregation by affecting disulfide/sulfhydryl exchange reactions by adding different concentrations of free thiol represented by reduced-glutathione (GSH) for modulating myofibrillar protein (MP) gel properties at 75 °C or 95 °C. Gel strength and rheological results showed the effects of GSH were dependent on the concentrations (5, 10, 20, 40, and 80 g/kg) and heating temperatures. SEM results showed that the addition of GSH improved the gel microstructure at 95 °C. AFM and DLS results indicated that protein aggregation was also inhibited. At 75 °C, the addition of GSH influenced both MP aggregation and gel properties. Low concentrations (5, 10 g/kg) of GSH promoted aggregation, whereas high concentrations (20, 40, and 80 g/kg) of GSH inhibited this. By analyzing the protein structure and cross-linking pattern changes of MP and MP/GSH composites, a pathway involving GSH influencing MP gel properties was determined.

Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility

High-pressure processing (HPP) can modify the construction of interfacial proteins (IPs) to improve the properties of reduced-fat and reduced-salt (RFRS) meat batters. In this study, the relationship between the construction of IPs and their solubility at fat droplet/water interface in RFRS meat batters with HPP treatments was investigated. When 200 MPa for 2 min was applied, the IPs exhibited the highest solubility due to a high concentration of absorbed myosin with the content of random coil 65.62%, but the particle diameter was in reverse. The microscopy revealed the depolymerization of IPs occurred at low pressure, while macromolecular aggregates were produced as the cross-linking of IPs to some degree at pressure ≥ 200 MPa. This phenomenon was supported by the result of SDS-PAGE and the sulfhydryl of IPs. In conclusion, the HPP induced solubility alteration of IPs was achieved by modifying their construction through adjusting the secondary structures and regulating bond interactions.