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Cochereau R, Voisin H, Solé-Jamault V, Novales B, Davy J, Jamme F, Renard D, Boire A. Influence of pH and lipid membrane on the liquid-liquid phase separation of wheat γ-gliadin in aqueous conditions. J Colloid Interface Sci 2024; 668:252-263. [PMID: 38678881 DOI: 10.1016/j.jcis.2024.04.136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/25/2024] [Accepted: 04/19/2024] [Indexed: 05/01/2024]
Abstract
Protein body (PB) formation in wheat seeds is a critical process influencing seed content and nutritional quality. In this study, we investigate the potential mechanisms governing PB formation through an in vitro approach, focusing on γ-gliadin, a key wheat storage protein. We used a microfluidic technique to encapsulate γ-gliadin within giant unilamellar vesicles (GUVs) and tune the physicochemical conditions in a controlled and rapid way. We examined the influence of pH and protein concentration on LLPS and protein-membrane interactions using various microscopy and spectroscopy techniques. We showed that γ-gliadin encapsulated in GUVs can undergo a pH-triggered liquid-liquid phase separation (LLPS) by two distinct mechanisms depending on the γ-gliadin concentration. At low protein concentrations, γ-gliadins phase separate by a nucleation and growth-like process, while, at higher protein concentration and pH above 6.0, γ-gliadin formed a bi-continuous phase suggesting a spinodal decomposition-like mechanism. Fluorescence and microscopy data suggested that γ-gliadin dense phase exhibited affinity for the GUV membrane, forming a layer at the interface and affecting the reversibility of the phase separation.
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Affiliation(s)
| | | | | | - Bruno Novales
- INRAE, UR 1268 BIA, F-44300 Nantes, France; INRAE, PROBE/CALIS Research Infrastructures, BIBS Facility, F-44300 Nantes, France
| | | | - Frédéric Jamme
- DISCO Beamline, SOLEIL Synchrotron, 91192 Gif-sur-Yvette, France
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2
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Chen L, Huang Y, Zhao H, Xue S. Swelling and penetration of fatty acid vesicles under ion-competitive environment. Colloids Surf B Biointerfaces 2024; 236:113800. [PMID: 38382226 DOI: 10.1016/j.colsurfb.2024.113800] [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: 11/22/2023] [Revised: 02/06/2024] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
The physicochemical characteristics of fatty acid (FA) vesicles and their ion sensitivity as drug delivery vehicles in an ion-competitive environment have received much attention. Here, we show that in a Na+/K+ competitive ionic environment, FA vesicles undergo a cascade of periodic expansion and selective ion retention in response to osmotic attack. When the Na+/K+ ratio is altered, the expansion and volume of vesicles are affected and the ions in vesicles mix with the hyperosmotic fluid to produce a stable transmembrane potential, consistent with the Donnan effect and iontophoresis theory. Furthermore, osmotic swelling experiments suggest that FA vesicles are more easily maintained in a single Na+ or K+ solution than in a multicomponent ion competition system. As a theoretical basis for the utilization of FA vesicles in multicomponent ionic environments, we developed a core theoretical model to characterize the basic features of the volume fluctuations of FA vesicles in ion-competing environments.
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Affiliation(s)
- Lichun Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen 6780 WE, the Netherlands.
| | - Yun Huang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huimin Zhao
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Songwen Xue
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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3
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Douliez JP. Double Emulsion Droplets as a Plausible Step to Fatty Acid Protocells. SMALL METHODS 2023; 7:e2300530. [PMID: 37574259 DOI: 10.1002/smtd.202300530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 07/07/2023] [Indexed: 08/15/2023]
Abstract
It is assumed that life originated on the Earth from vesicles made of fatty acids. These amphiphiles are the simplest chemicals, which can be present in the prebiotic soup, capable of self-assembling into compartments mimicking modern cells. Production of fatty acid vesicles is widely studied, as their growing and division. However, how prebiotic chemicals require to further yield living cells encapsulated within protocells remains unclear. Here, one suggests a scenario based on recent studies, which shows that phospholipid vesicles can form from double emulsions affording facile encapsulation of cargos. In these works, water-in-oil-in-water droplets are produced by microfluidics, having dispersed lipids in the oil. Dewetting of the oil droplet leaves the internal aqueous droplet covered by a lipid bilayer, entrapping cargos. In this review, formation of fatty acid protocells is briefly reviewed, together with the procedure for preparing double emulsions and vesicles from double emulsion and finally, it is proposed that double emulsion droplets formed in the deep ocean where undersea volcano expulsed materials, with fatty acids (under their carboxylic form) and alkanols as the oily phase, entrapping hydrosoluble prebiotic chemicals in a double emulsion droplet core. Once formed, double emulsion droplets can move up to the surface, where an increase of pH, variation of pressure and/or temperature may have allowed dewetting of the oily droplet, leaving a fatty acid vesicular protocell with encapsulated prebiotic materials.
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Affiliation(s)
- Jean-Paul Douliez
- Biologie du Fruit et Pathologie, UMR 1332, Institut National de Recherche Agronomique (INRAE), Université De Bordeaux, Villenave d'Ornon, F-33140, France
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4
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Douliez JP, Arlaut A, Beven L, Fameau AL, Saint-Jalmes A. One step generation of single-core double emulsions from polymer-osmose-induced aqueous phase separation in polar oil droplets. SOFT MATTER 2023; 19:7562-7569. [PMID: 37751151 DOI: 10.1039/d3sm00970j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Water-in-oil-in-water emulsions (W/O/W) are aqueous droplet(s) embedded within oil droplets dispersed in a continuous water phase. They are attracting interest due to their possible applications from cosmetic to food science since both hydrosoluble and liposoluble cargos can be encapsulated within. They are generally prepared using a one-step or a two-step method, phase inversion and also via spontaneous emulsification. Here, we describe a general and simple one-step method based on hydrophilic polymers dispersed in polar oils to generate osmose-induced diffusion of water into oil droplets, forming polymer-rich aqueous droplets inside the oil droplets. Polyethylene glycol, but also other hydrophilic polymers (branched polyethylene imine or polyvinyl pyrrolidone) were successfully dispersed in 1-octanol or other polar oils (oleic acid or tributyrin) to produce an O/W emulsion that spontaneously transformed into a W1/O/W2 emulsion, with the inner aqueous droplet (W1) only containing the hydrophilic polymer initially dispersed in oil. By combining single drop experiments, with macroscopic viscosity measurements, we demonstrated that the double emulsion resulted of water diffusion, which amplitude could be adjusted by the polymer concentration. The production of high internal phase emulsions was also achieved, together with a pH-induced transition from multiple to single core double emulsion. We expect this new method for producing double emulsions to find applications in domains of microencapsulation and materials chemistry.
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Affiliation(s)
- Jean-Paul Douliez
- Univ. Bordeaux, INRAE, Biologie du Fruit et Pathologie, UMR 1332, F-33140 Villenave dOrnon, France.
| | - Anais Arlaut
- Univ Rennes, CNRS, IPR (Institut de Physique de Rennes), UMR 6251, F-35000, Rennes, France.
| | - Laure Beven
- Univ. Bordeaux, INRAE, Biologie du Fruit et Pathologie, UMR 1332, F-33140 Villenave dOrnon, France.
| | - Anne-Laure Fameau
- University Lille, CNRS, INRAE, Centrale Lille, UMET, 369 Rue Jules Guesde, F-59000 Lille, France
| | - Arnaud Saint-Jalmes
- Univ Rennes, CNRS, IPR (Institut de Physique de Rennes), UMR 6251, F-35000, Rennes, France.
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5
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Chen L, Xue S, Dai B, Wang Y, Zhao H. Sucrose Osmotic Self-Oscillation Drives Membrane Permeability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7557-7565. [PMID: 37133208 DOI: 10.1021/acs.jafc.3c00794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Molecular permeation through phospholipid membranes is a fundamental biological process for small molecules. Sucrose is one of the most widely used sweeteners and a key factor in the pathogenesis of obesity and diabetes, yet a detailed understanding of its mechanism involved in permeability into phospholipid membranes is still lacking. Here, using giant unimolecular vesicles (GUVs) reconstituting membrane properties, we compared the osmotic behavior of sucrose in GUVs and HepG2 cells to explore the effect of sucrose on membrane stability in the absence of protein enhancers. The results suggested that the particle size and potential of GUVs and the cellular membrane potential changed significantly with increasing the sucrose concentration (p < 0.05). In microscopic images of cells containing GUVs and sucrose, the fluorescence intensity of vesicles was 537 ± 17.69 after 15 min, and the value was significantly higher than that of microscopic images of cells without sucrose addition (p < 0.05). These changes suggested that the permeability of the phospholipid membrane became larger under a sucrose environment. This study provides a theoretical basis for better insight on the role of sucrose in the physiological environment.
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Affiliation(s)
- Lichun Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
- Laboratory of Physical Chemistry and Soft Matter, Wageningen University and Research, 6708 WE Wageningen, Netherlands
| | - Songwen Xue
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Binhao Dai
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Yifei Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Huimin Zhao
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
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Bergmann AM, Donau C, Späth F, Jahnke K, Göpfrich K, Boekhoven J. Evolution and Single‐Droplet Analysis of Fuel‐Driven Compartments by Droplet‐Based Microfluidics. Angew Chem Int Ed Engl 2022; 61:e202203928. [PMID: 35657164 PMCID: PMC9400878 DOI: 10.1002/anie.202203928] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Indexed: 11/10/2022]
Affiliation(s)
- Alexander M. Bergmann
- Department of Chemistry Technical University of Munich Lichtenbergstrasse 4 85748 Garching Germany
| | - Carsten Donau
- Department of Chemistry Technical University of Munich Lichtenbergstrasse 4 85748 Garching Germany
| | - Fabian Späth
- Department of Chemistry Technical University of Munich Lichtenbergstrasse 4 85748 Garching Germany
| | - Kevin Jahnke
- Biophysical Engineering Group Max Planck Institute for Medical Research Jahnstraße 29 69120 Heidelberg Germany
- Department of Physics and Astronomy Heidelberg University 69120 Heidelberg Germany
| | - Kerstin Göpfrich
- Biophysical Engineering Group Max Planck Institute for Medical Research Jahnstraße 29 69120 Heidelberg Germany
- Department of Physics and Astronomy Heidelberg University 69120 Heidelberg Germany
| | - Job Boekhoven
- Department of Chemistry Technical University of Munich Lichtenbergstrasse 4 85748 Garching Germany
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7
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Bergmann AM, Donau C, Späth F, Jahnke K, Göpfrich K, Boekhoven J. Evolution and Single‐Droplet Analysis of Fuel‐Driven Compartments by Droplet‐Based Microfluidics. Angew Chem Int Ed Engl 2022. [DOI: 10.1002/ange.202203928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | - Carsten Donau
- Technische Universität München: Technische Universitat Munchen Chemistry GERMANY
| | - Fabian Späth
- TU München: Technische Universitat Munchen Chemistry GERMANY
| | - Kevin Jahnke
- Max-Planck-Institute for Medical Research: Max-Planck-Institut fur medizinische Forschung Medical Research GERMANY
| | - Kerstin Göpfrich
- Max-Planck-Institute for Medical Research: Max-Planck-Institut fur medizinische Forschung Medical Research GERMANY
| | - Job Boekhoven
- Technical University of Munchen Chemistry Lichtenbergstrasse 485748Germany 85748 Garching GERMANY
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Chen L, Zhao H, Xue S, Chen K, Zhang Y. Effection of Lactic Acid Dissociation on Swelling-Based Short-Chain Fatty Acid Vesicles Nano-Delivery. Foods 2022; 11:foods11111630. [PMID: 35681380 PMCID: PMC9180077 DOI: 10.3390/foods11111630] [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: 04/26/2022] [Revised: 05/16/2022] [Accepted: 05/25/2022] [Indexed: 02/01/2023] Open
Abstract
Functionalized small-molecule assemblies can exhibit nano-delivery properties that significantly improve the bioavailability of bioactive molecules. This study explored the self-assembly of short-chain fatty acids (FA, Cn < 8) to form novel biomimetic nanovesicles as delivery systems. Lactic acid is involved in the regulation of multiple signaling pathways in cancer metabolism, and the dissociation of lactic acid (LA) is used to regulate the delivery effect of short-chain fatty acid vesicles. The study showed that the dissociation of lactic acid caused pH changes in the solution environment inducing hydrogen ion permeability leading to rapid osmotic expansion and shape transformation of FA vesicles. The intrinsic features of FA vesicle formation in the LA environment accompanied by hydrogen ion fluctuations, and the appearance of nearly spherical vesicles were investigated by transmission electron microscopy (TEM) and Fourier Transform Infrared Spectroscopy (FTIR). Compared with the vesicle membrane built by surfactants, the FA/LA composite system showed higher permeability and led to better membrane stability and rigidity. Finally, membrane potential studies with the IEC cell model demonstrate that lactate dissociation capacity can effectively increase the cellular adsorption of FA vesicles. Altogether, these results prove that FA vesicles can function as a stand-alone delivery system and also serve as potential development strategies for applications in a lactate environment.
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Affiliation(s)
- Lichun Chen
- Correspondence: ; Tel.: +86-137-7757-7107; Fax: +86-571-2800-8902
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9
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Dense Phases of γ-Gliadins in Confined Geometries. COLLOIDS AND INTERFACES 2021. [DOI: 10.3390/colloids5040051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The binary phase diagram of γ-gliadin, a wheat storage protein, in water was explored thanks to the microevaporator, an original PDMS microfluidic device. This protein, usually qualified as insoluble in aqueous environments, displayed a partial solubility in water. Two liquid phases, a very dilute and a dense phase, were identified after a few hours of accumulation time in the microevaporator. This liquid–liquid phase separation (LLPS) was further characterized through in situ micro-Raman spectroscopy of the dilute and dense protein phases. Micro-Raman spectroscopy showed a specific orientation of phenylalanine residues perpendicular to the PDMS surfaces only for the diluted phase. This orientation was ascribed to the protein adsorption at interfaces, which would act as nuclei for the growth of dense phase in bulk. This study, thanks to the use of both aqueous solvent and a microevaporator, would provide some evidence for a possible physicochemical origin of the gliadin assembly in the endoplasmic reticulum of albumen cells, leading to the formation of dense phases called protein bodies. The microfluidic tool could be used also in food science to probe protein–protein interactions in order to build up phase diagrams.
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10
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Li Y, Xing B, Ding M, Shi T, Sun Z. Flow-driven competition between two capsules passing through a narrow pore. SOFT MATTER 2021; 17:9154-9161. [PMID: 34580700 DOI: 10.1039/d1sm01271a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
By incorporating a distance function into the finite element simulation, we investigate the flow-driven competition between two soft capsules passing through a narrow pore, employing the arbitrary Lagrangian-Eulerian formulation to satisfy the boundary conditions for fluid flow and capsule deformation. In our simulations, the motion and deformation of the capsules can be described in an intuitive manner, and the order in which capsules of different sizes pass through a pore can be clearly determined. Meanwhile, when the capsules are near the narrow pore, the change of the flow field is also very interesting and can be expressed intuitively. It is shown that, driven by the Poiseuille flow, the larger capsule has a stronger tendency to pass through the pore than the small one, which can be attributed to the greater resistance and the volume advantage of the larger capsule. In addition, we demonstrate that this tendency can be reversed by changing the inlet velocity and setting the initial position of the smaller capsule closer to the axis of the pore. And as long as the large one passes through first, the small one will offset the axis to the same orientation as the initial, while the large one always moves along the axis.
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Affiliation(s)
- Yingxiang Li
- State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, P. R. China.
- School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei 230026, P. R. China
| | - Baohua Xing
- Changchun Yangzheng Senior High School, Changchun 130052, P. R. China
| | - Mingming Ding
- State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, P. R. China.
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, P. R. China
| | - Tongfei Shi
- State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, P. R. China.
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, P. R. China
| | - Zhaoyan Sun
- State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, P. R. China.
- School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei 230026, P. R. China
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Schroen K, Berton-Carabin C, Renard D, Marquis M, Boire A, Cochereau R, Amine C, Marze S. Droplet Microfluidics for Food and Nutrition Applications. MICROMACHINES 2021; 12:863. [PMID: 34442486 PMCID: PMC8400250 DOI: 10.3390/mi12080863] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 01/05/2023]
Abstract
Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter. In particular, food and nutritional sciences still have many research questions unsolved, and conventional laboratory methods are not always suitable to answer them. In this review, we present how microfluidics have been used in these fields to produce and investigate various droplet-based systems, namely simple and double emulsions, microgels, microparticles, and microcapsules with food-grade compositions. We show that droplet microfluidic devices enable unprecedented control over their production and properties, and can be integrated in lab-on-chip platforms for in situ and time-resolved analyses. This approach is illustrated for on-chip measurements of droplet interfacial properties, droplet-droplet coalescence, phase behavior of biopolymer mixtures, and reaction kinetics related to food digestion and nutrient absorption. As a perspective, we present promising developments in the adjacent fields of biochemistry and microbiology, as well as advanced microfluidics-analytical instrument coupling, all of which could be applied to solve research questions at the interface of food and nutritional sciences.
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Affiliation(s)
- Karin Schroen
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
| | - Claire Berton-Carabin
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Denis Renard
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | | | - Adeline Boire
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Rémy Cochereau
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Chloé Amine
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Sébastien Marze
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
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