1
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Xin X, Zhang G, Xue H, Qiu W, Hu H, Tu Y, Zhao Y. Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels. Food Chem 2023; 405:135041. [DOI: 10.1016/j.foodchem.2022.135041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 11/05/2022] [Accepted: 11/20/2022] [Indexed: 11/26/2022]
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2
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Zhang H, Tan H, Wang H, Zhao B, Wei Y, Sun Z, Gao L, Zhong L, Dong Q, Zang H. Research on the secondary structure and hydration water around human serum albumin induced by ethanol with infrared and near-infrared spectroscopy. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.134684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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3
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Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin. Foods 2022; 11:foods11192992. [PMID: 36230068 PMCID: PMC9562651 DOI: 10.3390/foods11192992] [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: 08/16/2022] [Revised: 09/11/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022] Open
Abstract
Beta-lactoglobulin (β-lg) is a major whey protein with various techno-functional properties that can be improved by several treatments. Therefore, the objective of this study was to explore the impact of green high-voltage electrical treatments (HVETs)—namely, pulsed electric fields and electric arcs—on the functional properties of β-lg. Both emulsifying and foaming stability and capacity, as well as the hygroscopicity of non-treated and pretreated β-lg, were explored. The results demonstrated that the emulsifying capacity and stability of pretreated samples increased by 43% and 22% when compared to native β-lg, respectively. Likewise, the pretreated β-lg displayed better foaming stability compared to native β-lg. In addition, the HVETs significantly decreased the hygroscopicity of β-lg (by 48% on average), making it a good ingredient with reduced hygroscopicity for the food industry.
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4
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Zhang Y, Song Q, Tian Y, Zhao G, Zhou Y. Insights into biomacromolecule-based alcogels: A review on their synthesis, characteristics and applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107574] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Effect of ethanol on gelation and microstructure of whey protein gels in the presence of NaCl. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Andlinger DJ, Schlemmer L, Jung I, Schroeter B, Smirnova I, Kulozik U. Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107424] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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7
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Wagner J, Andreadis M, Nikolaidis A, Biliaderis CG, Moschakis T. Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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8
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Charoensuk D, Brannan RG, Chaiyasit W, Chanasattru W. Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1960371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Danai Charoensuk
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani, Thailand
| | - Robert G. Brannan
- School of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, United States
| | - Wilailuk Chaiyasit
- Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
| | - Wanlop Chanasattru
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani, Thailand
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9
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Costanzo S, Banc A, Louhichi A, Chauveau E, Wu B, Morel MH, Ramos L. Tailoring the Viscoelasticity of Polymer Gels of Gluten Proteins through Solvent Quality. Macromolecules 2020. [DOI: 10.1021/acs.macromol.0c01466] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Salvatore Costanzo
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Amélie Banc
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Ameur Louhichi
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Edouard Chauveau
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
| | - Baohu Wu
- Forschungszentrum Jülich GmbH JCNS am MLZ,Lichtenbergstr. 1, Garching 85748, Germany
| | - Marie-Hélène Morel
- Ingénierie des Agro-Polymères et Technologies Emergentes (IATE), Univ. Montpellier, CIRAD, INRAE, Montpellier SupAgro, Montpellier, France
| | - Laurence Ramos
- Laboratoire Charles Coulomb (L2C), Univ. Montpellier, CNRS, Montpellier, France
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10
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Mao Y, Krischke M, Kulozik U. β-Lactoglobulin hydrolysis by a flow-through monolithic immobilized trypsin reactor in ethanol/aqueous solvents. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.04.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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11
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Al-Shabib NA, Khan JM, Malik A, Sen P, Alsenaidy MA, Husain FM, Alsenaidy AM, Khan RH, Choudhry H, Zamzami MA, Khan MI, Shahzad SA. A quercetin-based flavanoid (rutin) reverses amyloid fibrillation in β-lactoglobulin at pH 2.0 and 358 K. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 214:40-48. [PMID: 30763917 DOI: 10.1016/j.saa.2019.02.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 01/14/2019] [Accepted: 02/03/2019] [Indexed: 06/09/2023]
Abstract
β-lactoglobulin (BLG) is a well characterized milk protein and a model for folding and aggregation studies. Rutin is a quercetin based-flavanoid and a famous dietary supplement. It is a potential protector from coronary heart disease, cancers, and inflammatory bowel disease. In this study, amyloid fibrillation is reported in BLG at pH 2.0 and temperature 358 K. It is inhibited to some extent by rutin with a rate of 99.3 h-1 M-1. Amyloid fibrillation started taking place after 10 h of incubation and completed near 40 h at a rate of 16.6 × 10-3 h-1, with a plateau during 40-108 h. Disruption of tertiary structure of BLG and increased solvent accessibility of hydrophobic core seem to trigger intermolecular assembly. Increase in 7% β-sheet structure at the cost of 10% α-helical structures and the electron micrograph of BLG fibrils at 108 h further support the formation of amyloid. Although it could not block amyloidosis completely, and even the time required to reach plateau remains the same, a decrease of growth rate from 16.6 × 10-3 to 13.5 × 10-3 h-1 was observed in the presence of 30.0 μM rutin. Rutin seems to block solvent accessibility of the hydrophobic core of BLG. A decrease in the fibril population was observed in electron micrographs, with the increase in rutin concentration. All evidences indicate reversal of fibrillation in BLG in the presence of rutin.
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Affiliation(s)
- Nasser Abdulatif Al-Shabib
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia.
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
| | - Ajamaluddin Malik
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Priyankar Sen
- Centre for Bioseparation Technology, Vellore Institute of Technology, Vellore 632014, India
| | - Mohammad A Alsenaidy
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Saudi Arabia
| | - Fohad Mabood Husain
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
| | - Abdulrahman M Alsenaidy
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Rizwan Hasan Khan
- Molecular Biophysics and Biophysical Chemistry Group, Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh, 202002, India
| | - Hani Choudhry
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mazin A Zamzami
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohmmad Imran Khan
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Syed Ali Shahzad
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
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12
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Xi Z, Liu W, McClements DJ, Zou L. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content. Food Chem 2019; 291:22-29. [PMID: 31006462 DOI: 10.1016/j.foodchem.2019.04.011] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 03/31/2019] [Accepted: 04/02/2019] [Indexed: 11/24/2022]
Abstract
The aim of this research was to prepare ethanol-induced cold-set emulsion gels contain different content of oil and to investigate the effect on the rheological, textural, and microstructural properties. The results showed that the gelation rate, gel strength, water-holding capacity (WHC), and hardness of the ethanol-set emulsion gels improved as the content of oil increased. Rheological analysis showed that the emulsion gels changed from combined polymer/particle gel behavior at low oil contents to particle gel behavior at high oil contents. The emulsion gels contained a three-dimensional network of aggregated oil droplets at high oil contents, while they contained an even distribution of isolated droplets at lower oil contents. The results showed that the properties of the ethanol-set emulsion gels could be modulated by altering the oil content because the oil droplets acted as active fillers. Ethanol-induced gelation presents an intriguing possibility for encapsulation of alcohol-soluble, lipid-soluble and heat-labile bioactive compounds.
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Affiliation(s)
- Zewen Xi
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
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13
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Sindhu A, Mogha NK, Venkatesu P. Insight into impact of choline-based ionic liquids on bovine β-lactoglobulin structural analysis: Unexpected high thermal stability of protein. Int J Biol Macromol 2019; 126:1-10. [DOI: 10.1016/j.ijbiomac.2018.12.166] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/17/2018] [Accepted: 12/18/2018] [Indexed: 10/27/2022]
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14
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Zhang S, Liu M, Tan LYF, Hong Q, Pow ZL, Owyong TC, Ding S, Wong WWH, Hong Y. A Maleimide‐functionalized Tetraphenylethene for Measuring and Imaging Unfolded Proteins in Cells. Chem Asian J 2019; 14:904-909. [DOI: 10.1002/asia.201900150] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 02/14/2019] [Indexed: 12/30/2022]
Affiliation(s)
- Shouxiang Zhang
- Department of Chemistry and Physics La Trobe Institute for Molecular Science La Trobe University Melbourne VIC 3086 Australia
| | - Mengjie Liu
- Department of Chemistry and Physics La Trobe Institute for Molecular Science La Trobe University Melbourne VIC 3086 Australia
| | - Lewis Yi Fong Tan
- Department of Chemistry and Physics La Trobe Institute for Molecular Science La Trobe University Melbourne VIC 3086 Australia
| | - Quentin Hong
- ARC Centre of Excellence in Exciton Science, School of Chemistry Bio21 Institute The University of Melbourne Parkville VIC 3010 Australia
| | - Ze Liang Pow
- ARC Centre of Excellence in Exciton Science, School of Chemistry Bio21 Institute The University of Melbourne Parkville VIC 3010 Australia
| | - Tze Cin Owyong
- Department of Chemistry and Physics La Trobe Institute for Molecular Science La Trobe University Melbourne VIC 3086 Australia
- ARC Centre of Excellence in Exciton Science, School of Chemistry Bio21 Institute The University of Melbourne Parkville VIC 3010 Australia
| | - Siyang Ding
- Department of Chemistry and Physics La Trobe Institute for Molecular Science La Trobe University Melbourne VIC 3086 Australia
| | - Wallace W. H. Wong
- ARC Centre of Excellence in Exciton Science, School of Chemistry Bio21 Institute The University of Melbourne Parkville VIC 3010 Australia
| | - Yuning Hong
- Department of Chemistry and Physics La Trobe Institute for Molecular Science La Trobe University Melbourne VIC 3086 Australia
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15
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Jachimska B, Świątek S, Loch JI, Lewiński K, Luxbacher T. Adsorption effectiveness of β-lactoglobulin onto gold surface determined by quartz crystal microbalance. Bioelectrochemistry 2018; 121:95-104. [PMID: 29413868 DOI: 10.1016/j.bioelechem.2018.01.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Revised: 12/20/2017] [Accepted: 01/22/2018] [Indexed: 12/30/2022]
Abstract
Bovine β-lactoglobulin (LGB) is a transport protein that can bind to its structure hydrophobic bioactive molecules. Due to the lack of toxicity, high stability and pH-dependent molecular binding mechanism, lactoglobulin can be used as a carrier of sparingly soluble drugs. Dynamic light scattering has confirmed LGB's tendency to create oligomeric forms. The hydrodynamic diameter of LGB molecules varies from 4 nm to 6 nm in the pH range of 2-10 and ionic strength I = 0.001-0.15 M, which corresponds to the presence of mono or dimeric LGB forms. The LGB zeta potential varies from 26.5 mV to -33.3 mV for I = 0.01 M and from 13.3 mV to -16 mV for I = 0.15 M in the pH range of 2-10. The isoelectric point is at pH 4.8. As a result of strong surface charge compensation, the maximum effective ionization degree of the LGB molecule is 35% for ionic strength I = 0.01 M and 22% for I = 0.15 M. The effectiveness of adsorption is linked with the properties of the protein, as well as those of the adsorption surface. The functionalization of gold surfaces with β-lactoglobulin (LGB) was studied using a quartz crystal microbalance with energy dissipation monitoring (QCM-D). The effectiveness of LGB adsorption correlates strongly with a charge of gold surface and the zeta potential of the molecule. The greatest value of the adsorbed mass was observed in the pH range in which LGB has a positive zeta potential values, below pH 4.8. This observation shows that electrostatic interactions play a dominant role in LGB adsorption on gold surfaces. Based on the adsorbed mass, protein orientation on gold surfaces was determined. The preferential side-on orientation of LGB molecules observed in the adsorption layer is consistent with the direction of the molecule dipole momentum determined by molecular dynamics simulations of the protein (MD). The use of the QCM-D method also allowed us to determine the effectiveness of adsorption of LGB on gold surface. Knowing the mechanism of LGB adsorption is significant importance for determining the optimum conditions for immobilizing this protein on solid surfaces. As β-lactoglobulin is a protein that binds various ligands, the binding properties of immobilized β-lactoglobulin can be used to design controlled protein structures for biomedical applications.
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Affiliation(s)
- B Jachimska
- Jerzy Haber Institute of Catalysis and Surface Chemistry, PAS, Niezapominajek 8, 30-239 Cracow, Poland.
| | - S Świątek
- Jerzy Haber Institute of Catalysis and Surface Chemistry, PAS, Niezapominajek 8, 30-239 Cracow, Poland
| | - J I Loch
- Jagiellonian University, Faculty of Chemistry, Department of Crystal Chemistry and Crystal Physics, Biocrystallography Group, Ingardena 3, 30-060 Cracow, Poland
| | - K Lewiński
- Jagiellonian University, Faculty of Chemistry, Department of Crystal Chemistry and Crystal Physics, Biocrystallography Group, Ingardena 3, 30-060 Cracow, Poland
| | - T Luxbacher
- Anton Paar GmbH, Anton-Paar-Strasse 20, 8045 Graz, Austria
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16
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Uzun S, Kim H, Leal C, Padua GW. Ethanol-induced whey protein gels as carriers for lutein droplets. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Sharma R, Furusawa K, Fukui A, Sasaki N. Effects of a flow field on amyloid fibrillogenesis in a β-lactoglobulin solution. Int J Biol Macromol 2014; 70:490-7. [DOI: 10.1016/j.ijbiomac.2014.06.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2014] [Revised: 06/21/2014] [Accepted: 06/22/2014] [Indexed: 10/25/2022]
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18
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Yoshida K, Fukushima Y, Yamaguchi T. A study of alcohol and temperature effects on aggregation of β-lactoglobulin by viscosity and small-angle X-ray scattering measurements. J Mol Liq 2014. [DOI: 10.1016/j.molliq.2013.06.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Yoshida K, Vogtt K, Izaola Z, Russina M, Yamaguchi T, Bellissent-Funel MC. Alcohol induced structural and dynamic changes in β-lactoglobulin in aqueous solution: A neutron scattering study. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2012; 1824:502-10. [DOI: 10.1016/j.bbapap.2011.12.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2011] [Revised: 12/24/2011] [Accepted: 12/29/2011] [Indexed: 11/25/2022]
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20
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Bateman L, Ye A, Singh H. In vitro digestion of beta-lactoglobulin fibrils formed by heat treatment at low pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9800-9808. [PMID: 20684554 DOI: 10.1021/jf101722t] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Extensive studies have been done on beta-lactoglobulin (beta-Lg) fibrils in the past decade due to their potential as functional food ingredients, gelling agents, and encapsulation devices etc. (van der Goot, A. J.; Peighambardoust, S. H.; Akkermans, C.; van Oosten-Manski, J. M. Creating novel structures in food materials: The role of well-defined shear flow. Food Biophys. 2008, 3(2), 120-125 and Loveday, S. M.; Rao, M. A.; Creamer, L. K.; Singh, H. Factors affecting rheological characteristics of fibril gels: The case of beta-lactoglobulin and alpha-lactalbumin. J. Food Sci. 2009, 74 (3), R47-R55). However, most of the studies focus on the formation and mechanism of the fibrils. Little is known about fibril digestibility to date. In this work, in vitro pepsin digestion of bovine beta-lactoglobulin (beta-Lg) fibrils in simulated gastric fluid was investigated using thioflavin T fluorescence photometry, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, size-exclusion chromatography, matrix-assisted laser desorption/ionization mass spectrometry, and transmission electron microscopy (TEM). The fibrils were formed by heating beta-Lg solutions at 80 degrees C and pH 2.0 for 20 h. The fibrils were found to be digested completely by pepsin within 2 min, when long, straight fibrils were no longer observed by TEM. The peptides in the fibrils (2000-8000 Da) could be digested to smaller peptides (mostly <2000 Da) by pepsin. The peptides in the fibrils were believed to be more susceptible for pepsin to access and attack because of their hydrophobic nature. For comparison purposes, solutions of beta-Lg heated at neutral pH (pH 7.4) were also studied under the same conditions.
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Affiliation(s)
- Libei Bateman
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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21
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Allouche M, Castano S, Colin D, Desbat B, Kerfelec B. Structure and Orientation of Pancreatic Colipase in a Lipid Environment: PM-IRRAS and Brewster Angle Microscopy Studies. Biochemistry 2007; 46:15188-97. [DOI: 10.1021/bi701831f] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maya Allouche
- INSERM, U476 “Nutrition Humaine et Lipides”, Marseille, F-13385 France, INRA, UMR1260, Marseille, F-13385 France, Université Méditerranée Aix-Marseille 2, Faculté de Médecine, IPHM-IFR 125, Marseille, F-13385 France, and CBMN, UMR5248, CNRS, Université Bordeaux I, ENITAB, 2, rue Robert Escarpit, 33607 Pessac, France
| | - Sabine Castano
- INSERM, U476 “Nutrition Humaine et Lipides”, Marseille, F-13385 France, INRA, UMR1260, Marseille, F-13385 France, Université Méditerranée Aix-Marseille 2, Faculté de Médecine, IPHM-IFR 125, Marseille, F-13385 France, and CBMN, UMR5248, CNRS, Université Bordeaux I, ENITAB, 2, rue Robert Escarpit, 33607 Pessac, France
| | - Damien Colin
- INSERM, U476 “Nutrition Humaine et Lipides”, Marseille, F-13385 France, INRA, UMR1260, Marseille, F-13385 France, Université Méditerranée Aix-Marseille 2, Faculté de Médecine, IPHM-IFR 125, Marseille, F-13385 France, and CBMN, UMR5248, CNRS, Université Bordeaux I, ENITAB, 2, rue Robert Escarpit, 33607 Pessac, France
| | - Bernard Desbat
- INSERM, U476 “Nutrition Humaine et Lipides”, Marseille, F-13385 France, INRA, UMR1260, Marseille, F-13385 France, Université Méditerranée Aix-Marseille 2, Faculté de Médecine, IPHM-IFR 125, Marseille, F-13385 France, and CBMN, UMR5248, CNRS, Université Bordeaux I, ENITAB, 2, rue Robert Escarpit, 33607 Pessac, France
| | - Brigitte Kerfelec
- INSERM, U476 “Nutrition Humaine et Lipides”, Marseille, F-13385 France, INRA, UMR1260, Marseille, F-13385 France, Université Méditerranée Aix-Marseille 2, Faculté de Médecine, IPHM-IFR 125, Marseille, F-13385 France, and CBMN, UMR5248, CNRS, Université Bordeaux I, ENITAB, 2, rue Robert Escarpit, 33607 Pessac, France
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Navarra G, Leone M, Militello V. Thermal aggregation of β-lactoglobulin in presence of metal ions. Biophys Chem 2007; 131:52-61. [DOI: 10.1016/j.bpc.2007.09.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2007] [Revised: 09/05/2007] [Accepted: 09/05/2007] [Indexed: 11/25/2022]
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23
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Romero CM, Lozano JM, Sancho J, Giraldo GI. Thermal stability of β-lactoglobulin in the presence of aqueous solution of alcohols and polyols. Int J Biol Macromol 2007; 40:423-8. [PMID: 17141862 DOI: 10.1016/j.ijbiomac.2006.10.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2006] [Revised: 10/23/2006] [Accepted: 10/26/2006] [Indexed: 11/19/2022]
Abstract
A systematic study concerning the effect of aqueous solution of alcohols and polyols with four carbon atoms on beta-lactoglobulin stability is presented. The protein was chosen due to its functional properties and applications in food and pharmaceutical industries and because its structure and properties in aqueous solution have been widely described. The alcohols having a four carbon chain were selected to examine the effect of the gradual increase in the number of OH groups on protein stability. Protein thermal stability in water, buffers and dilute aqueous solutions of 1-butanol, 1,2-butanediol, 1,2,4-butanetriol and 1,2,3,4-butanetetrol was evaluated by fluorescence spectroscopy. The results were used to determine the temperature range in which the unfolding process is reversible and the protein denaturation temperature in acetate buffer pH 5.5 and in the aqueous mixed solvents. Thermodynamic results show that alcohol denaturating effect diminishes gradually as the number of OH groups increase.
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Affiliation(s)
- Carmen M Romero
- Departamento de Química, Universidad Nacional de Colombia, Bogotá, Colombia.
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da Silva MA, Arêas EPG. Solvent-induced lysozyme gels: rheology, fractal analysis, and sol-gel kinetics. J Colloid Interface Sci 2006; 289:394-401. [PMID: 15935361 DOI: 10.1016/j.jcis.2005.04.026] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2004] [Revised: 04/07/2005] [Accepted: 04/07/2005] [Indexed: 11/28/2022]
Abstract
In this work, the gelation kinetics and fractal character of lysozyme gel matrices developed in tetramethylurea (TMU)-water media were investigated. Gelation times were determined from the temporal crossover point between the storage, G', and loss, G'', moduli, as a function of the binary solvent composition and of protein concentration. The inverse dependence of the upper limit of the linear viscoelastic region (gamma0) on protein concentration indicate that the lysozyme gels belong to the "strong link" kind, a gel category where interparticle links are stronger than intraparticle ones. Lysozyme gel fractal dimensions (Df) were determined from the analysis of rheological data according to a scaling theory by Shih et al. [Phys. Rev. A 42 (1990) 4772-4779] and were found to be compatible with a diffusion-limited cluster-aggregation kinetics (DLCA) for lysozyme gels formed at the TMU mass fraction in the binary organic-aqueous solvent, wTMU=0.9, and with a reaction-limited cluster aggregation kinetics (RLCA) for wTMU in the 0.6< or =wTMU< or =0.8 range.
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Affiliation(s)
- Marcelo A da Silva
- Departamento de Química Fundamental, Instituto de Química, Universidade de São Paulo, Caixa Postal 26077, CEP 05513-970 São Paulo, SP, Brazil
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25
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Oates KM, Krause WE, Jones RL, Colby RH. Rheopexy of synovial fluid and protein aggregation. J R Soc Interface 2006; 3:167-74. [PMID: 16849228 PMCID: PMC1618490 DOI: 10.1098/rsif.2005.0086] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Bovine synovial fluid and albumin solutions of similar concentration are rheopectic (stress increases with time in steady shear). This unusual flow characteristic is caused by protein aggregation, and the total stress is enhanced by entanglement of this tenuous protein network with the long-chain polysaccharide sodium hyaluronate under physiological conditions. Neutron scattering measurements on albumin solutions demonstrate protein aggregation and all measurements are consistent with a weak dipolar attraction energy (of order 3kT) that is most likely augmented by hydrophobic interactions and/or disulfide bond formation between proteins. Protein aggregation appears to play an important role in the mechanical properties of blood and synovial fluid. We also suggest a connection between the observed rheopexy and the remarkable lubrication properties of synovial fluid.
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Affiliation(s)
- Katherine M.N Oates
- Department of Materials Science and Engineering and the Materials Research Institute, The Pennsylvania State UniversityUniversity Park, PA 16802, USA
| | - Wendy E Krause
- Department of Textile Engineering, Chemistry and Science, North Carolina State UniversityRaleigh, NC 27695, USA
| | | | - Ralph H Colby
- Department of Materials Science and Engineering and the Materials Research Institute, The Pennsylvania State UniversityUniversity Park, PA 16802, USA
- Author for correspondence ()
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26
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Does the branching degree of galactomannans influence their effect on whey protein gelation? Colloids Surf A Physicochem Eng Asp 2005. [DOI: 10.1016/j.colsurfa.2005.06.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Reddy TT, Lavenant L, Lefebvre J, Renard D. Swelling Behavior and Controlled Release of Theophylline and Sulfamethoxazole Drugs in β-Lactoglobulin Protein Gels Obtained by Phase Separation in Water/Ethanol Mixture. Biomacromolecules 2005; 7:323-30. [PMID: 16398532 DOI: 10.1021/bm050688d] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Physically cross-linked beta-lactoglobulin (BLG) protein gels containing theophylline and sulfamethoxazole low molecular weight drugs were prepared in 50% ethanol solution at pH 8 and two protein concentrations (6 and 7% (w/v)). Swelling behavior of cylindrical gels showed that, irrespective of the hydrated or dehydrated state of the gel, the rate of swelling was the highest in water. When the gels were exposed to water, they first showed a swelling phase in which their weight increased 3 and 30 times for hydrated and dehydrated gels, respectively, due to absorption of water, followed by a dissolution phase. The absorption of solvent was however considerably reduced when the gels were exposed to aqueous buffer solutions. The release behavior of both theophylline and sulfamethoxazole drugs from BLG gels was achieved in a time window ranging from 6 to 24 h. The drug release depended mainly on the solubility of the drugs and the physical state of the gel (hydrated or dry form). Analysis of drug release profiles using the model of Peppas showed that diffusion through hydrated gels was governed by a Fickian process whereas diffusion through dehydrated gels was governed partly by the swelling capacities of the gel but also by the structural rearrangements inside the network occurring during dehydration step. By a judicious selection of protein concentration, hydrated or dehydrated gel state, drug release may be modulated to be engineered suitable for pharmaceutical as well as cosmetics and food applications.
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Affiliation(s)
- Thimma T Reddy
- Institut National de la Recherche Agronomique, Centre de Nantes, BP 71627-44316 Nantes Cedex 03, France
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28
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Wang W. Protein aggregation and its inhibition in biopharmaceutics. Int J Pharm 2005; 289:1-30. [PMID: 15652195 DOI: 10.1016/j.ijpharm.2004.11.014] [Citation(s) in RCA: 687] [Impact Index Per Article: 36.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2004] [Revised: 08/20/2004] [Accepted: 11/12/2004] [Indexed: 12/21/2022]
Abstract
Protein aggregation is arguably the most common and troubling manifestation of protein instability, encountered in almost all stages of protein drug development. Protein aggregation, along with other physical and/or chemical instabilities of proteins, remains to be one of the major road barriers hindering rapid commercialization of potential protein drug candidates. Although a variety of methods have been used/designed to prevent/inhibit protein aggregation, the end results are often unsatisfactory for many proteins. The limited success is partly due to our lack of a clear understanding of the protein aggregation process. This article intends to discuss protein aggregation and its related mechanisms, methods characterizing protein aggregation, factors affecting protein aggregation, and possible venues in aggregation prevention/inhibition in various stages of protein drug development.
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Affiliation(s)
- Wei Wang
- Biotechnology Division, Bayer HealthCare, 800 Dwight Way, Berkeley, CA 94701, USA.
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29
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Gosal WS, Clark AH, Ross-Murphy SB. Fibrillar β-Lactoglobulin Gels: Part 1. Fibril Formation and Structure. Biomacromolecules 2004; 5:2408-19. [PMID: 15530058 DOI: 10.1021/bm049659d] [Citation(s) in RCA: 151] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
As a prelude to experimental and theoretical work on the mechanical properties of fibrillar beta-lactoglobulin gels, this paper reports the structural characterization of beta-lactoglobulin fibrils by electron and atomic force microscopy (AFM), infrared and Raman spectroscopy, and powder X-ray diffraction. Aggregates formed by incubation of beta-lactoglobulin in various alcohol-water mixtures at pH 2, and in water-trifluoroethanol (TFE) at pH 7, were found to be wormlike (approximately 7 nm in width and <500 nm in length), with a "string-of-beads" appearance. Longer (approximately 7 nm in width, and >1 microm in length), smoother, and seemingly stiffer fibrils formed on heating aqueous beta-lactoglobulin solutions at pH 2 and low ionic strength, although there was little evidence for the higher-order structures common in most amyloid-forming systems. Time-lapse AFM also revealed differences in the formation of these two fibril types: thermally induced aggregation occurring more cooperatively, in keeping with a nucleation and growth process. Only short stiff-rods (<20 nm in length) formed on heating beta-lactoglobulin at pH 7, and only complex three-dimensional "amorphous"aggregates in alcohols other than TFE at this pH. Studies of all of the pH 2 fibrils from beta-lactoglobulin, by Raman and infrared spectroscopy confirmed beta-sheet as mediating the aggregation process. Interestingly, however, some evidence for de novo helix formation for the solvent-induced systems was obtained, although it remains to be seen whether this is actually incorporated into the fibril-structure. In contrast to other amyloid systems, X-ray powder diffraction provided no evidence for extensive repeating "crystalline" structures for any of the pH 2 beta-lactoglobulin fibrils. In relation to amyloid, the lactoglobulin fibrils bear more resemblance to protofilaments than to higher-order fibril structures, these latter appearing more convincingly for thermally induced insulin fibrils (pH 2) also included in the AFM study.
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Affiliation(s)
- Walraj S Gosal
- Department of Life Sciences, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NN, United Kingdom.
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Gosal WS, Clark AH, Ross-Murphy SB. Fibrillar β-Lactoglobulin Gels: Part 3. Dynamic Mechanical Characterization of Solvent-Induced Systems. Biomacromolecules 2004; 5:2430-8. [PMID: 15530060 DOI: 10.1021/bm0496615] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Oscillatory shear rheometry has been used to study the gelation of beta-lactoglobulin at ambient in 50% v/v trifluoroethanol (TFE)/pH 7 aqueous buffer and in 50% v/v ethanol (EtOH)/water at pH 2. In contrast to what was found on heating aqueous solutions at pH 2 (Part 2 of this series), a more expected "chemical gelation"-like profile was found with modulus components G' and G' ' crossing over as the gels formed and then with G' ' passing through a maximum. In addition, for the EtOH system, there was a significant modulus increase at long time, suggestive of a more complex two-step aggregation scheme. Modulus-concentration relationships were obtained for both systems by extrapolating cure data to infinite time. For the TFE gels, this data was accurately described by classical branching theory, although it could also be approximated by a constant power--law relationship. Only the latter described the modulus--concentration data for the gels in ethanol, but there were problems here of greater frequency dependence of the modulus values and much less certain extrapolation. Gel times for the TFE systems showed higher power laws in the concentration than could be explained by the branching theory in its simplest form being similar, in this respect, to the heat-set systems at pH 2. Such power laws were harder to establish for the EtOH gels as for these there was evidence of gel time divergence close to a critical concentration. Reduced G'/G'inf versus t/tgel data were difficult to interpret for the gels in ethanol, but for the TFE system they were consistent with previous results for the heat-set gels and approximated master curve superposition. The frequency and temperature dependences of the final gel moduli were also studied. In general, the networks induced by alcohols appeared more flexible than those obtained by heating.
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Affiliation(s)
- Walraj S Gosal
- Department of Life Sciences, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NN, United Kingdom
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31
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Wei YS, Lin SY, Wang SL, Li MJ, Cheng WT. Fourier transform IR attenuated total reflectance spectroscopy studies of cysteine-induced changes in secondary conformations of bovine serum albumin after UV-B irradiation. Biopolymers 2003; 72:345-51. [PMID: 12949825 DOI: 10.1002/bip.10436] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Fourier transform IR spectroscopy equipped with attenuated total reflection was used to investigate the cysteine-induced alteration of the protein secondary structure of bovine serum albumin (BSA) in aqueous solution before and after UV-B irradiation. Several amino acids were also studied. The results indicate the unchanged IR spectra of BSA coincubated with amino acids, except cysteine, did not change after 72-h UV-B irradiation. There was no difference in the IR spectrum of the unirradiated BSA coincubated with cysteine. A shoulder at 1620 cm(-1) attributed to the intermolecular beta-sheet structure was observed for the IR spectrum of BSA coincubated with cysteine after 72-h UV-B irradiation. Moreover, the peak intensity at 1303 cm(-1) that is due the alpha-helix structure was reduced, but the peak intensity at 1247 cm(-1) corresponding to beta-sheet structures was increased. Longer UV-B exposure for a BSA solution coincubated with cysteine changed the BSA solution from clear to viscous to gel form in which a transparent gel and another white gel were simultaneously observed. A gradual IR spectral alteration was found for BSA coincubated with cysteine and subjected to increased UV-B irradiation. The longer UV-B irradiation yielded increased intensity at 1620 cm(-1). The second-derivative IR peaks at 1655, 1631, and 1548 cm(-1) were shifted to 1650, 1620, and 1544 cm(-1), respectively, by the increase of UV-B irradiation, suggesting a progressive transformation from an alpha-helix to an intermolecular beta-sheet structure for BSA coincubated with cysteine. This strongly implies that longer UV-B exposure time for the BSA solution in the presence of cysteine did alter the protein secondary structures of BSA more, thus inducing gel formation by protein aggregation.
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Affiliation(s)
- Yen-Shan Wei
- Biopharmaceutics Laboratory, Department of Medical Research and Education, Veterans General Hospital-Taipei, Shih-Pai, Taipei, Taiwan, Republic of China
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32
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Hamada D, Dobson CM. A kinetic study of beta-lactoglobulin amyloid fibril formation promoted by urea. Protein Sci 2002; 11:2417-26. [PMID: 12237463 PMCID: PMC2373697 DOI: 10.1110/ps.0217702] [Citation(s) in RCA: 193] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2002] [Revised: 07/15/2002] [Accepted: 07/17/2002] [Indexed: 10/27/2022]
Abstract
The formation of fibrillar aggregates by beta-lactoglobulin in the presence of urea has been monitored by using thioflavin T fluorescence and transmission electron microscopy (TEM). Large quantities of aggregated protein were formed by incubating beta-lactoglobulin in 3-5 M urea at 37 degrees C and pH 7.0 for 10-30 days. The TEM images of the aggregates in 3-5 M urea show the presence of fibrils with diameters of 8-10 nm, and increases in thioflavin T fluorescence are indicative of the formation of amyloid structures. The kinetics of spontaneous fibrillogenesis detected by thioflavin T fluorescence show sigmoidal behavior involving a clear lag phase. Moreover, addition of preformed fibrils into protein solutions containing urea shows that fibril formation can be accelerated by seeding processes that remove the lag phase. Both of these findings are indicative of nucleation-dependent fibril formation. The urea concentration where fibril formation is most rapid, both for seeded and unseeded solutions, is approximately 5.0 M, close to the concentration of urea corresponding to the midpoint of unfolding (5.3 M). This result indicates that efficient fibril formation involves a balance between the requirement of a significant population of unfolded or partially unfolded molecules and the need to avoid conditions that strongly destabilize intermolecular interactions.
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Affiliation(s)
- Daizo Hamada
- Division of Physical Chemistry, Institute for Protein Research, Osaka University, 3-2 Yamadaoka, Suita, Japan.
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34
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35
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Renard D, Robert P, Garnier C, Dufour E, Lefebvre J. Gelation by phase separation in a whey protein system: in-situ kinetics of aggregation. J Biotechnol 2000; 79:231-44. [PMID: 10867184 DOI: 10.1016/s0168-1656(00)00240-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The aggregation and gelation properties of beta-lactoglobulin (BLG), a globular protein from milk, was studied in aqueous ethanol solutions at room temperature. The phase state diagrams as a function of pH and ethanol concentration showed that a gel structure appeared after a period ranging from 1 min to 1 week, depending on the physico-chemical conditions. The in-situ kinetics of aggregation were followed by several methods in order to obtain a better understanding of the building of aggregates by the addition of ethanol. It was shown that the aggregation kinetics highly depended upon the pH, the process being fastest at pH 7. Viscoelasticity and infrared measurements indicated that alcohol-induced gelation would proceed via a two-step mechanism: small aggregates loosely connected between them were first built up; a real network took place in a second step. The coarse and irregular structures formed in aqueous ethanol gels revealed by confocal laser scanning microscopy could be analysed in terms of a phase separation. This observation was supported by a syneresis phenomenon visible in the final gel state. BLG in water-ethanol solution would undergo either an inhibition of the demixing by gelation or a binary phase separation accompanied by an irreversible gelation transition.
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Affiliation(s)
- D Renard
- Unit¿e de Physico-Chimie des Macromol¿ecules, Centre de Recherches INRA, Rue de la G¿eraudi¿ere, BP 71627-44316 Cedex 3, Nantes, France.
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