1
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Hada S, Shin IJ, Park HE, Kim KH, Kim KJ, Jeong SH, Kim NA. In-use stability of Rituximab and IVIG during intravenous infusion: Impact of peristaltic pump, IV bags, flow rate, and plastic syringes. Int J Pharm 2024; 663:124577. [PMID: 39137820 DOI: 10.1016/j.ijpharm.2024.124577] [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: 05/03/2024] [Revised: 08/08/2024] [Accepted: 08/09/2024] [Indexed: 08/15/2024]
Abstract
This study investigates the impact of intravenous (IV) infusion protocols on the stability of Intravenous Immunoglobulin G (IVIG) and Rituximab, with a particular focus on subvisible particle generation. Infusion set based on peristaltic movement (Medifusion DI-2000 pump) was compared to a gravity-based infusion system (Accu-Drip) at different flow rates. The impacts of different diluents (0.9 % saline and 5.0 % dextrose) and plastic syringes with or without silicone oil (SO) were also investigated. The results from the aforementioned particular case demonstrated that peristaltic pumps generated high levels of subvisible particles (prominently < 25 µm), exacerbated by increasing flow rates, specifically in formulations lacking surfactants. Other factors, such as diluent type and syringe composition, also increased the number of subvisible particles. Strategies that can help overcome these complications include surfactant addition as well as the use of SO-free syringes and a gravity infusion system, which aid in reducing particle formation and preserving antibody monomer during administration. Altogether, these findings highlight the importance of the careful selection of formulations and infusion protocols to minimize particle generation during IV infusion both for patients' safety and treatment efficacy.
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Affiliation(s)
- Shavron Hada
- BK21 FOUR Team and Integrated Research Institute for Drug Development, College of Pharmacy, Dongguk University, Gyeonggi 10326, Republic of Korea.
| | - I Jeong Shin
- BK21 FOUR Team and Integrated Research Institute for Drug Development, College of Pharmacy, Dongguk University, Gyeonggi 10326, Republic of Korea
| | - Ha Eun Park
- BK21 FOUR Team and Integrated Research Institute for Drug Development, College of Pharmacy, Dongguk University, Gyeonggi 10326, Republic of Korea
| | - Ki Hyun Kim
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan 58554, Republic of Korea
| | - Kwang Joon Kim
- College of Pharmacy, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Seong Hoon Jeong
- BK21 FOUR Team and Integrated Research Institute for Drug Development, College of Pharmacy, Dongguk University, Gyeonggi 10326, Republic of Korea.
| | - Nam Ah Kim
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan 58554, Republic of Korea; Department of Biomedicine, Health & Life Convergence Sciences, BK21 Four, Biomedical and Healthcare Research Institute, Mokpo National University, Muan 58554, Republic of Korea.
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2
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Köllmann N, Vringer R, Mishra P, Zhang L, van der Goot AJ. Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate. Food Res Int 2024; 186:114320. [PMID: 38729710 DOI: 10.1016/j.foodres.2024.114320] [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: 02/12/2024] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
High-moisture extrusion (HME) is widely used to produce meat analogues. During HME the plant-based materials experience thermal and mechanical stresses. It is complicated to separate their effects on the final products because these effects are interrelated. In this study we hypothesize that the intensity of the thermal treatment can explain a large part of the physicochemical changes that occur during extrusion. For this reason, near-infrared (NIR) spectroscopy was used as a novel method to quantify the thermal process intensity during HME. High-temperature shear cell (HTSC) processing was used to create a partial least squares (PLS) regression curve for processing temperature under controlled processing conditions (root mean standard error of cross-validation (RMSECV) = 4.00 °C, coefficient of determination of cross-validation (R2CV) = 0.97). This PLS regression model was then applied to HME extrudates produced at different screw speeds (200-1200 rpm) and barrel temperatures (100-160 °C) with two different screw profiles to calculate the equivalent shear cell temperature as a measure for thermal process intensity. This equivalent shear cell temperature reflects the effects of changes in local temperature conditions, residence time and thermal stresses. Furthermore, it can be related to the degree of texturization of the extrudates. This information can be used to gain new insights into the effect of various process parameters during HME on the thermal process intensity and extrudate quality.
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Affiliation(s)
- Nienke Köllmann
- Food Process Engineering, Wageningen University, Bornse Weilanden 9, P.O. Box 17, 6700AA Wageningen, the Netherlands
| | - Rozemarijn Vringer
- Food Process Engineering, Wageningen University, Bornse Weilanden 9, P.O. Box 17, 6700AA Wageningen, the Netherlands
| | - Puneet Mishra
- Wageningen Food and Biobased Research, Bornse Weilanden 9, P.O. Box 17, 6700AA Wageningen, the Netherlands
| | - Lu Zhang
- Food Process Engineering, Wageningen University, Bornse Weilanden 9, P.O. Box 17, 6700AA Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University, Bornse Weilanden 9, P.O. Box 17, 6700AA Wageningen, the Netherlands.
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3
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van der Sman R, van der Goot A. Hypotheses concerning structuring of extruded meat analogs. Curr Res Food Sci 2023; 6:100510. [PMID: 37275388 PMCID: PMC10236473 DOI: 10.1016/j.crfs.2023.100510] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/22/2023] [Accepted: 04/26/2023] [Indexed: 06/07/2023] Open
Abstract
In this paper, we review the physicochemical phenomena occurring during the structuring processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion (HME). After the initial discussion on the input materials, we discuss the hypotheses behind the physics of the functional tasks that can be defined for HME. For these hypotheses, we have taken a broader view than only the scientific literature on plant-based meat analogs but incorporated also literature from soft matter physics and patent literature. Many of these hypotheses remain to be proven. Hence, we hope that this overview will inspire researchers to fill the still-open knowledge gaps concerning the multiscale structure of meat analogs.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food Biobased Research, the Netherlands
- Food Process Engineering, Wageningen University, the Netherlands
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4
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Zhang W, Guan H, Huang D, Zou H, Li D. Effects of preheating temperatures on
β
‐lactoglobulin structure and binding interaction with dihydromyricetin. EFOOD 2022. [DOI: 10.1002/efd2.30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Wenyuan Zhang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Hui Guan
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Dongjie Huang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Hui Zou
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
| | - Dapeng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes Shandong Agricultural University Taian China
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5
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Alhuthali S, Delaplace G, Macchietto S, Bouvier L. Whey protein fouling prediction in plate heat exchanger by combining dynamic modelling, dimensional analysis, and symbolic regression. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Huyst AM, Deleu LJ, Luyckx T, Buyst D, Van Camp J, Delcour JA, Van der Meeren P. Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Immonen M, Chandrakusuma A, Sibakov J, Poikelispää M, Sontag-Strohm T. Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion. Foods 2021; 10:1517. [PMID: 34359387 PMCID: PMC8304661 DOI: 10.3390/foods10071517] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/18/2021] [Accepted: 06/24/2021] [Indexed: 12/14/2022] Open
Abstract
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60-160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein-protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.
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Affiliation(s)
- Mika Immonen
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, FI-00014 Helsinki, Finland;
- Valio Ltd., P.O. Box 10, FI-00039 Helsinki, Finland;
| | | | - Juhani Sibakov
- Fazer Bakery Finland, P.O. Box 17, FI-00941 Helsinki, Finland;
| | - Minna Poikelispää
- Department of Materials Science, Faculty of Engineering Sciences, Tampere University, P.O. Box 689, FI-33014 Tampere, Finland;
| | - Tuula Sontag-Strohm
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 27, FI-00014 Helsinki, Finland;
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8
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Hossain MK, Petrov M, Hensel O, Diakité M. Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design. Foods 2021; 10:1433. [PMID: 34205647 PMCID: PMC8234353 DOI: 10.3390/foods10061433] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.
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Affiliation(s)
- M Kamal Hossain
- Department of Agricultural and Biosystem Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstr. 1a, 37213 Witzenhausen, Germany;
- Department of Animal-Derived Food Technology, Faculty of Food Technology, Fulda University of Applied Sciences, Leipziger Straße 123, 36037 Fulda, Germany; (M.P.); (M.D.)
| | - Miroslav Petrov
- Department of Animal-Derived Food Technology, Faculty of Food Technology, Fulda University of Applied Sciences, Leipziger Straße 123, 36037 Fulda, Germany; (M.P.); (M.D.)
| | - Oliver Hensel
- Department of Agricultural and Biosystem Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, Nordbahnhofstr. 1a, 37213 Witzenhausen, Germany;
| | - Mamadou Diakité
- Department of Animal-Derived Food Technology, Faculty of Food Technology, Fulda University of Applied Sciences, Leipziger Straße 123, 36037 Fulda, Germany; (M.P.); (M.D.)
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9
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Wei Q, Zheng Y, Ma R, Wan J, Zhou R, Ma M. Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Res Int 2021; 140:109850. [PMID: 33648168 DOI: 10.1016/j.foodres.2020.109850] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/20/2020] [Accepted: 10/23/2020] [Indexed: 11/29/2022]
Abstract
Mongolian cheese is non-fermented cheese, which easily deteriorates during storage because of hydrolysis. The freezing points of sucrose and sucrose-free cheese were measured -5.16 °C and -4.29 °C, respectively. Ice-storage temperatures of -2 °C and -4 °C were used and 0 °C was used as reference temperature. In this study, the changes of proteolytic indexes (PI) and total viable counts (TVC) of cheese at different ice-temperatures during storage were studied. The PIs of all treatments increased over storage time, which conformed to the Arrhenius first-order kinetic model. The shelf lives of sucrose and sucrose-free cheese were predicted. In addition, -4 °C effectively suppressed the increases in TVC and PIs. The split-split-plot design was applied in comparing the effects of cheese type, the storage time and storage temperature on PI. Storage time was the most important factor followed by cheese type and storage temperature.
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Affiliation(s)
- Qi Wei
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 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, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ruochen Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jinqing Wan
- Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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10
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11
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Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110294] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Quevedo M, Karbstein HP, Emin MA. Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions. Polymers (Basel) 2020; 12:E2145. [PMID: 32962302 PMCID: PMC7570385 DOI: 10.3390/polym12092145] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 11/29/2022] Open
Abstract
In this study, the influence of defined extrusion-like treatment conditions on the denaturation behavior and kinetics of single- and multi-component protein model systems at a protein concentration of 70% (w/w) was investigated. α-Lactalbumin (αLA) and β-Lactoglobulin (βLG), and whey protein isolate (WPI) were selected as single- and multi-component protein model systems, respectively. To apply defined extrusion-like conditions, treatment temperatures in the range of 60 and 100 °C, shear rates from 0.06 to 50 s⁻1, and treatment times up to 90 s were chosen. While an aggregation onset temperature was determined at approximately 73 °C for WPI systems at a shear rate of 0.06 s⁻1, two significantly different onset temperatures were determined when the shear rate was increased to 25 and 50 s⁻1. These two different onset temperatures could be related to the main fractions present in whey protein (βLG and αLA), suggesting shear-induced phase separation. Application of additional mechanical treatment resulted in an increase in reaction rates for all the investigated systems. Denaturation was found to follow 2.262 and 1.865 order kinetics for αLA and WPI, respectively. The reaction order of WPI might have resulted from a combination of a lower reaction order in the unsheared system (i.e., fractional first order) and higher reaction order for sheared systems, probably due to phase separation, leading to isolated behavior of each fraction at the local level (i.e., fractional second order).
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Affiliation(s)
| | | | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (M.Q.); (H.P.K.)
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13
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Quevedo M, Kulozik U, Karbstein HP, Emin MA. Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems. Foods 2020; 9:E1196. [PMID: 32872486 PMCID: PMC7555948 DOI: 10.3390/foods9091196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/21/2020] [Accepted: 08/27/2020] [Indexed: 11/22/2022] Open
Abstract
The influence of thermomechanical treatment (temperature 60 °C-100 °C and shear rate 0.06 s-1-50 s-1) and mixing ratio of β-lactoglobulin (βLG) and α-lactalbumin (αLA) (5:2 and 1:1) on the denaturation and aggregation of whey protein model systems with a protein concentration of 60% and 70% (w/w) was investigated. An aggregation onset temperature was determined at approx. 80 °C for both systems (5:2 and 1:1 mixing ratio) with a protein concentration of 70% at a shear rate of 0.06 s-1. Increasing the shear rate up to 50 s-1 led to a decrease in the aggregation onset temperature independent of the mixing ratio. By decreasing the protein concentration to 60% in unsheared systems, the aggregation onset temperature decreased compared to that at a protein concentration of 70%. Furthermore, two significantly different onset temperatures were determined when the shear rate was increased to 25 s-1 and 50 s-1, which might result from a shear-induced phase separation. Application of combined thermal and mechanical treatment resulted in overall higher degrees of denaturation independent of the mixing ratio and protein concentration. At the conditions applied, the aggregation of the βLG and αLA mixtures was mainly due to the formation of non-covalent bonds. Although the proportion of disulfide bond aggregation increased with treatment temperature and shear rate, it was higher at a mixing ratio of 5:2 compared to that at 1:1.
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Affiliation(s)
- Maria Quevedo
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (M.Q.); (H.P.K.)
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany;
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (M.Q.); (H.P.K.)
| | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (M.Q.); (H.P.K.)
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14
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Sharma LG, Pandey LM. Shear-induced aggregation of amyloid β (1-40) in a parallel plate geometry. J Biomol Struct Dyn 2020; 39:6415-6423. [PMID: 32715933 DOI: 10.1080/07391102.2020.1798814] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Protein aggregation is induced by various environmental or external factors and associated with various neurodegenerative diseases. Among various external factors, shear stress is inevitable for both in vivo and in vitro applications of proteins. In this study, Aβ (1-40) peptide, a derivative of the amyloid precursor protein, was subjected to constant (300, 500, 700 s-1) and varying (ramp) shear in a parallel plate geometry to explore the implications of shear in terms of macro (viscosity) and micro (secondary structure, morphology) characteristics. Aβ (1-40) solution followed a shear thickening flow behaviour with performance index value 'n' of 2.12. The fibrillation process resulting from the shear force was evaluated in terms of dissipation energy, which was found to exceed the free energy of unfolding. This resulted in the formation of β-sheet rich structures, which were confirmed by CD and FTIR analyses and enhanced Th-T fluorescence. The apparent rate of aggregation (k) was found to increase with the shear rate, and inversely related to the solution viscosity. The maximum k value was 0.21 ± 0.3 min-1 at 700 s-1. The molecular weights of aggregates were determined using gel filtration, which were proportionally related to the solution viscosity. The average molecular weights were estimated to be 70, 62 and 52 KDa for samples sheared at 300, 500 and 700 s-1, respectively. The present study has deciphered the interplay of viscosity, a fluid property, with the aggregation process and its corresponding change in the secondary structures of the peptide. These findings provide useful insights for understanding various proteopathies under shear force.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Laipubam Gayatri Sharma
- Bio-Interface and Environmental Engineering Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, Assam
| | - Lalit M Pandey
- Bio-Interface and Environmental Engineering Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, Assam
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15
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Quevedo M, Kulozik U, Karbstein HP, Emin MA. Effect of thermomechanical treatment on the aggregation behaviour and colloidal functionality of β-Lactoglobulin at high concentrations. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104654] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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