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Zhao R, Lu Y, Wang C, Zhang X, Khan A, Wang C. Understanding molecular interaction between thermally modified β-lactoglobulin and curcumin by multi-spectroscopic techniques and molecular dynamics simulation. Colloids Surf B Biointerfaces 2023; 227:113334. [PMID: 37178459 DOI: 10.1016/j.colsurfb.2023.113334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 04/26/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023]
Abstract
This study elucidated the binding of curcumin (CUR) onto preliminary thermally modified β-lactoglobulin (β-LG). β-LG at pH 8.1 was heated at 75 °C, 80 °C and 85 °C for 10 min to construct denatured proteins (β-LG75, β-LG80, β-LG85). Steady and time-resolved fluorescence studies uncovered that CUR quenched proteins in simultaneous static and dynamic mode. Pre-heating β-LG improved its binding with CUR and the strongest affinity occurred in β-LG80. Fluorescence resonance energy transfer (FRET) analysis indicated that binding distance between CUR and β-LG80 was the smallest and energy transfer was the most efficient. β-LG80 had the highest surface hydrophobicity. Fourier-transform infrared (FT-IR) spectroscopy and differential scanning calorimeter (DSC) confirmed that CUR transferred from crystal to amorphous state after association with protein and revealed the contribution of hydrogen bonds. Combination of β-LG80 with CUR retained the antioxidant capacity of each component. Molecular dynamics simulation demonstrated enhanced hydrophobic solvent accessible surface area of β-LG80 compared with native protein. Data obtained from this study may provide useful information for comprehensively understanding the ability of β-lactoglobulin to bind hydrophobic substances under different environmental conditions like high temperature and alkaline medium.
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Affiliation(s)
- Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiaoge Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Abbas Khan
- Department of Nutrition and Health Promotion, University of Home Economic Lahore, Pakistan
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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2
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Liu W, Feng Y, Delaplace G, André C, Chen XD. Effect of calcium on the reversible and irreversible thermal denaturation pathway of β-lactoglobulin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107943] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Liu W, Feng Y, Pan F, Jeantet R, André C, Chen XD, Delaplace G. Effect of calcium on the thermal denaturation of whey proteins and subsequent fouling in a benchtop fouling device: An experimental and numerical approach. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Yang J, Liu Z, Li K, Hao J, Guo Y, Guo M, Li Z, Liu S, Yin H, Shi X, Qin G, Sun G, Zhu L, Chen Q. Tough Adhesive, Antifreezing, and Antidrying Natural Globulin-Based Organohydrogels for Strain Sensors. ACS APPLIED MATERIALS & INTERFACES 2022; 14:39299-39310. [PMID: 35972900 DOI: 10.1021/acsami.2c07213] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Hydrogels are often used to fabricate strain sensors; however, they also suffer from freezing at low temperatures and become dry during long-time storage. Encapsulation of hydrogels with elastomers is one of the methods to solve these problems although the adhesion between hydrogels and elastomers is usually low. In this work, using bovine serum protein (BSA) as the natural globulin model and glycerol/H2O as the mixture solvent, BSA/polyacrylamide organohydrogels (BSA/PAAm OHGs) were prepared by a facile photopolymerization approach. At the optimal condition, BSA/PAAm OHG demonstrated not only high toughness but also tough adhesion properties, which could strongly adhere to various substrates, such as glass, metals, rigid polymeric materials (even poly(tetrafluoroethylene), i.e., PTFE), and soft elastomers. Moreover, BSA/PAAm OHG was flexible and showed tough adhesion at -20 °C. The toughening mechanism and the adhesive mechanism were proposed. On being encapsulated by poly(dimethylsiloxane) (PDMS), it illustrated good antidrying performance. After introducing a conductive filler, the encapsulated BSA/PAAm OHG could be used as a strain sensor to detect human motions. This work provides a better understanding of the adhesive mechanism of natural protein-based organohydrogels.
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Affiliation(s)
- Jia Yang
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Zhuangzhuang Liu
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Ke Li
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Jiajia Hao
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Yaxin Guo
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Mingxin Guo
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Zhipeng Li
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Shuzheng Liu
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Haiyan Yin
- Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 352001, China
| | - Xinlei Shi
- Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 352001, China
| | - Gang Qin
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
| | - Gengzhi Sun
- Key Laboratory of Flexible Electronics (KLOFE) & Institute of Advanced Materials (IAM), Nanjing Tech University (NanjingTech), Nanjing 211816, China
| | - Lin Zhu
- Oujiang Laboratory (Zhejiang Lab for Regenerative Medicine, Vision and Brain Health), Wenzhou, Zhejiang 325000, China
| | - Qiang Chen
- School of Materials Science and Engineering, Henan Polytechnic University, Jiaozuo 454000, China
- Wenzhou Institute, University of Chinese Academy of Sciences, Wenzhou, Zhejiang 352001, China
- Oujiang Laboratory (Zhejiang Lab for Regenerative Medicine, Vision and Brain Health), Wenzhou, Zhejiang 325000, China
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5
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Abrahamse E, Thomassen GGM, Renes IB, Wierenga PA, Hettinga KA. Assessment of milk protein digestion kinetics: effects of denaturation by heat and protein type used. Food Funct 2022; 13:5715-5729. [PMID: 35522150 DOI: 10.1039/d2fo00542e] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Knowledge about how molecular properties of proteins affect their digestion kinetics is crucial to understand protein postprandial plasma amino acid (AA) responses. Previously it was found that a native whey protein isolate (NWPI) and heat denatured whey protein isolate (DWPI) elicit comparable postprandial plasma AA peak concentrations in neonatal piglets, while a protein base ingredient for infant formula (PBI, a β-casein-native whey protein mixture) caused a 39% higher peak AA concentration than NWPI. We hypothesized that both whey protein denaturation by heat as well as changing protein composition by including β-casein, increases the rate of intact protein loss, and that changing the protein composition (by including β-casein), but not whey protein denaturation, yields a faster absorbable product release. Therefore NWPI (91% native), DWPI (91% denatured) and PBI hydrolysis was investigated in a semi-dynamic in vitro digestion model (SIM). NWPI and DWPI hydrolysis were also compared in a dynamic digestion model with dialysis (TIM-1) to exclude potential product inhibition effects that may occur in a closed vessel digestion model as SIM. In both models, the degree of hydrolysis (DH), loss of intact protein, and release of absorbable products (SIM: <0.5 kDa peptides and free AA, TIM-1: bioaccessible AA) were monitored. Additionally, in SIM, intermediate product amounts and their characteristics were determined. DWPI showed considerably faster intact protein loss, but similar DH and absorbable product release kinetics compared with NWPI in both models. Furthermore, more, relatively large, intermediate products were released from DWPI than from NWPI. PBI showed increased intact protein loss, similar DH, and absorbable product release kinetics, but more, relatively small, intermediate products than NWPI. In conclusion, both whey protein denaturation and β-casein inclusion increased the rate of intact protein loss without affecting absorbable product release during in vitro digestion. Our results suggest that intermediate digestion product characteristics are important in relation to postprandial AA responses.
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Affiliation(s)
- Evan Abrahamse
- Food Quality and Design, Wageningen University, Wageningen, Netherlands. .,Danone Nutricia Research, Utrecht, Netherlands
| | | | - Ingrid B Renes
- Danone Nutricia Research, Utrecht, Netherlands.,Department of Pediatrics, Emma Children's Hospital, Amsterdam UMC, Amsterdam, Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University, Wageningen, Netherlands
| | - Kasper A Hettinga
- Food Quality and Design, Wageningen University, Wageningen, Netherlands.
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6
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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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7
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Delahaije RJBM, Wierenga PA. Hydrophobicity Enhances the Formation of Protein-Stabilized Foams. Molecules 2022; 27:2358. [PMID: 35408752 PMCID: PMC9000900 DOI: 10.3390/molecules27072358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/29/2022] [Accepted: 04/04/2022] [Indexed: 11/24/2022] Open
Abstract
Screening proteins for their potential use in foam applications is very laborious and time consuming. It would be beneficial if the foam properties could be predicted based on their molecular properties, but this is currently not possible. For protein-stabilized emulsions, a model was recently introduced to predict the emulsion properties from the protein molecular properties. Since the fundamental mechanisms for foam and emulsion formation are very similar, it is of interest to determine whether the link to molecular properties defined in that model is also applicable to foams. This study aims to link the exposed hydrophobicity with the foam ability and foam stability, using lysozyme variants with altered hydrophobicity, obtained from controlled heat treatment (77 °C for 0-120 min). To establish this link, the molecular characteristics, interfacial properties, and foam ability and stability (at different concentrations) were analysed. The increasing hydrophobicity resulted in an increased adsorption rate constant, and for concentrations in the protein-poor regime, the increasing hydrophobicity enhanced foam ability (i.e., interfacial area created). At higher relative exposed hydrophobicity (i.e., ~2-5 times higher than native lysozyme), the adsorption rate constant and foam ability became independent of hydrophobicity. The foam stability (i.e., foam collapse) was affected by the initial foam structure. In the protein-rich regime-with nearly identical foam structure-the hydrophobicity did not affect the foam stability. The link between exposed hydrophobicity and foam ability confirms the similarity between protein-stabilized foams and emulsions, and thereby indicates that the model proposed for emulsions can be used to predict foam properties in the future.
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Affiliation(s)
| | - Peter A. Wierenga
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;
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8
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Microstructures of potato protein hydrogels and aerogels produced by thermal crosslinking and supercritical drying. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106305] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106137] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Navis M, Schwebel L, Soendergaard Kappel S, Muncan V, Sangild PT, Abrahamse E, Aunsholt L, Thymann T, van Elburg RM, Renes IB. Mildly Pasteurized Whey Protein Promotes Gut Tolerance in Immature Piglets Compared with Extensively Heated Whey Protein. Nutrients 2020; 12:nu12113391. [PMID: 33158188 PMCID: PMC7694243 DOI: 10.3390/nu12113391] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 10/28/2020] [Accepted: 11/02/2020] [Indexed: 12/25/2022] Open
Abstract
Human milk is the optimal diet for infant development, but infant milk formula (IMF) must be available as an alternative. To develop high-quality IMF, bovine milk processing is required to ensure microbial safety and to obtain a protein composition that mimics human milk. However, processing can impact the quality of milk proteins, which can influence gastro-intestinal (GI) tolerance by changing digestion, transit time and/or absorption. The aim of this study was to evaluate the impact of structural changes of proteins due to thermal processing on gastro-intestinal tolerance in the immature GI tract. Preterm and near-term piglets received enteral nutrition based on whey protein concentrate (WPC) either mildly pasteurized (MP-WPC) or extensively heated (EH-WPC). Clinical symptoms, transit time and gastric residuals were evaluated. In addition, protein coagulation and protein composition of coagulates formed during in vitro digestion were analyzed in more detail. Characterization of MP-WPC and EH-WPC revealed that mild pasteurization maintained protein nativity and reduced aggregation of β-lactoglobulin and α-lactalbumin, relative to EH-WPC. Mild pasteurization reduced the formation of coagulates during digestion, resulting in reduced gastric residual volume and increased intestinal tract content. In addition, preterm piglets receiving MP-WPC showed reduced mucosal bacterial adherence in the proximal small intestine. Finally, in vitro digestion studies revealed less protein coagulation and lower levels of β-lactoglobulin and α-lactalbumin in the coagulates of MP-WPC compared with EH-WPC. In conclusion, minimal heat treatment of WPC compared with extensive heating promoted GI tolerance in immature piglets, implying that minimal heated WPC could improve the GI tolerance of milk formulas in infants.
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Affiliation(s)
- Marit Navis
- Tytgat Institute for Intestinal and Liver Research, Amsterdam Gastroenterology Endocrinology and Metabolism, Amsterdam UMC, University of Amsterdam, 1105 BK Amsterdam, The Netherlands; (M.N.); (V.M.)
| | - Lauriane Schwebel
- Danone Nutricia Research, 3584 CT Utrecht, The Netherlands; (L.S.); (E.A.)
| | - Susanne Soendergaard Kappel
- Department of Veterinary and Animal Sciences, Comparative Pediatrics & Nutrition, University of Copenhagen, DK-1870 Copenhagen, Denmark; (S.S.K.); (P.T.S.); (L.A.); (T.T.)
- Department of Neonatology, Rigshospitalet, DK-2100 Copenhagen, Denmark
| | - Vanesa Muncan
- Tytgat Institute for Intestinal and Liver Research, Amsterdam Gastroenterology Endocrinology and Metabolism, Amsterdam UMC, University of Amsterdam, 1105 BK Amsterdam, The Netherlands; (M.N.); (V.M.)
| | - Per Torp Sangild
- Department of Veterinary and Animal Sciences, Comparative Pediatrics & Nutrition, University of Copenhagen, DK-1870 Copenhagen, Denmark; (S.S.K.); (P.T.S.); (L.A.); (T.T.)
- Department of Neonatology, Rigshospitalet, DK-2100 Copenhagen, Denmark
- Department of Pediatrics, Odense University Hospital, DK-5000 Odense, Denmark
| | - Evan Abrahamse
- Danone Nutricia Research, 3584 CT Utrecht, The Netherlands; (L.S.); (E.A.)
- Laboratory of Food Chemistry, Wageningen University, 6708 PD Wageningen, The Netherlands
| | - Lise Aunsholt
- Department of Veterinary and Animal Sciences, Comparative Pediatrics & Nutrition, University of Copenhagen, DK-1870 Copenhagen, Denmark; (S.S.K.); (P.T.S.); (L.A.); (T.T.)
- Department of Neonatology, Rigshospitalet, DK-2100 Copenhagen, Denmark
| | - Thomas Thymann
- Department of Veterinary and Animal Sciences, Comparative Pediatrics & Nutrition, University of Copenhagen, DK-1870 Copenhagen, Denmark; (S.S.K.); (P.T.S.); (L.A.); (T.T.)
| | - Ruurd M. van Elburg
- Emma Children’s Hospital, Amsterdam UMC, University of Amsterdam, 1105 AZ Amsterdam, The Netherlands;
| | - Ingrid B. Renes
- Danone Nutricia Research, 3584 CT Utrecht, The Netherlands; (L.S.); (E.A.)
- Emma Children’s Hospital, Amsterdam UMC, University of Amsterdam, 1105 AZ Amsterdam, The Netherlands;
- Correspondence: ; Tel.: +31-302095000
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11
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Dynamic model to predict heat-induced protein denaturation and fouling in a Direct Contact Steam Condensation process. CHEMICAL ENGINEERING SCIENCE: X 2020. [DOI: 10.1016/j.cesx.2020.100075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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12
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Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105357] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Rodrigues RM, Claro B, Bastos M, Pereira RN, Vicente AA, Petersen SB. Multi-step thermally induced transitions of β-lactoglobulin – An in situ spectroscopy approach. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104562] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pedersen JN, Lyngsø J, Zinn T, Otzen DE, Pedersen JS. A complete picture of protein unfolding and refolding in surfactants. Chem Sci 2019; 11:699-712. [PMID: 34123043 PMCID: PMC8145811 DOI: 10.1039/c9sc04831f] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
Interactions between proteins and surfactants are of relevance in many applications including food, washing powder formulations, and drug formulation. The anionic surfactant sodium dodecyl sulfate (SDS) is known to unfold globular proteins, while the non-ionic surfactant octaethyleneglycol monododecyl ether (C12E8) can be used to refold proteins from their SDS-denatured state. While unfolding have been studied in detail at the protein level, a complete picture of the interplay between protein and surfactant in these processes is lacking. This gap in our knowledge is addressed in the current work, using the β-sheet-rich globular protein β-lactoglobulin (bLG). We combined stopped-flow time-resolved SAXS, fluorescence, and circular dichroism, respectively, to provide an unprecedented in-depth picture of the different steps involved in both protein unfolding and refolding in the presence of SDS and C12E8. During unfolding, core-shell bLG-SDS complexes were formed within ∼10 ms. This involved an initial rapid process where protein and SDS formed aggregates, followed by two slower processes, where the complexes first disaggregated into single protein structures situated asymmetrically on the SDS micelles, followed by isotropic redistribution of the protein. Refolding kinetics (>100 s) were slower than unfolding (<30 s), and involved rearrangements within the mixing deadtime (∼5 ms) and transient accumulation of unfolded monomeric protein, differing in structure from the original bLG-SDS structure. Refolding of bLG involved two steps: extraction of most of the SDS from the complexes followed by protein refolding. These results reveal that surfactant-mediated unfolding and refolding of proteins are complex processes with rearrangements occurring on time scales from sub-milliseconds to minutes.
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Affiliation(s)
- Jannik Nedergaard Pedersen
- Interdisciplinary Nanoscience Center (iNANO), Department of Chemistry, Aarhus University Gustav Wieds Vej 14 DK - 8000 Aarhus C Denmark
| | - Jeppe Lyngsø
- Interdisciplinary Nanoscience Center (iNANO), Department of Chemistry, Aarhus University Gustav Wieds Vej 14 DK - 8000 Aarhus C Denmark
| | - Thomas Zinn
- ESRF - The European Synchrotron 38043 Grenoble France
| | - Daniel E Otzen
- Interdisciplinary Nanoscience Center (iNANO), Department of Molecular Biology and Genetics, Aarhus University Gustav Wieds Vej 14 DK - 8000 Aarhus C Denmark
| | - Jan Skov Pedersen
- Interdisciplinary Nanoscience Center (iNANO), Department of Chemistry, Aarhus University Gustav Wieds Vej 14 DK - 8000 Aarhus C Denmark
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15
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Grossmann L, Beicht M, Reichert C, Weiss J. Foaming properties of heat-aggregated microparticles from whey proteins. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.06.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Delahaije RJ, Lech FJ, Wierenga PA. Investigating the effect of temperature on the formation and stabilization of ovalbumin foams. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Welch-Jernigan RJ, Abrahamse E, Stoll B, Smith O, Wierenga PA, van de Heijning BJM, Renes IB, Burrin DG. Postprandial Amino Acid Kinetics of Milk Protein Mixtures are Affected by Composition, But Not Denaturation, in Neonatal Piglets. Curr Dev Nutr 2019; 3:nzy102. [PMID: 30963144 PMCID: PMC6447734 DOI: 10.1093/cdn/nzy102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 11/20/2018] [Accepted: 12/18/2018] [Indexed: 01/19/2023] Open
Abstract
BACKGROUND Multiple studies have indicated that formula-fed infants show a different growth trajectory compared with breastfed infants. The observed growth rates are suggested to be linked to higher postprandial levels of branched chain amino acids (BCAAs) and insulin related to differences in protein quality. OBJECTIVE We evaluated the effects of milk protein denaturation and milk protein composition on postprandial plasma and hormone concentrations. METHODS Neonatal piglets were bolus-fed randomly, in an incomplete crossover design, 2 of 3 milk protein solutions: native whey protein isolate (NWPI), denatured whey protein isolate (DWPI), or protein base ingredient, comprising whey and casein (PBI). Postprandial plasma amino acids (AAs), insulin, glucagon-like peptide 1, glucose, and paracetamol concentrations were assayed. Plasma responses were fitted with a model of first-order absorption with linear elimination. RESULTS DWPI (91% denatured protein) compared with NWPI (91% native protein) showed lower essential amino acids (EAAs) (∼10%) and BCAA (13-19%) concentrations in the first 30-60 min. However, total amino acid (TAA) concentration per time-point and area under the curve (AUC), as well as EAA and BCAA AUC were not different. PBI induced a ∼30% lower postprandial insulin spike than NWPI, yet plasma TAA concentration at several time-points and AUC was higher in PBI than in NWPI. The TAA rate constant for absorption (k a) was twofold higher in PBI than in NWPI. Plasma BCAA levels from 60 to 180 min and AUC were higher in PBI than in NWPI. Plasma EAA concentrations and AUCs in PBI and NWPI were not different. CONCLUSIONS Denaturation of WPI had a minimal effect on postprandial plasma AA concentration. The differences between PBI and NWPI were partly explained by the difference in AA composition, but more likely differences in protein digestion and absorption kinetics. We conclude that modifying protein composition, but not denaturation, of milk protein solutions impacts the postprandial amino acid availability in neonatal piglets.
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Affiliation(s)
| | - Evan Abrahamse
- Danone Nutricia Research, Utrecht, the Netherlands
- Laboratory of Food Chemistry, Wageningen University, Wageningen, the Netherlands
| | - Barbara Stoll
- USDA/ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX
| | - O'Brian Smith
- USDA/ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University, Wageningen, the Netherlands
| | | | - Ingrid B Renes
- Danone Nutricia Research, Utrecht, the Netherlands
- Department of Pediatrics, Emma Children's Hospital AMC, Amsterdam, the Netherlands
| | - Douglas G Burrin
- Center for Comparative Medicine, Baylor College of Medicine, Houston, TX
- USDA/ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX
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18
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Dullius A, Goettert MI, de Souza CFV. Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.063] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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19
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Leeb E, Haller N, Kulozik U. Effect of pH on the reaction mechanism of thermal denaturation and aggregation of bovine β-lactoglobulin. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Xu J, Fan Z, Duan L, Gao G. A tough, stretchable, and extensively sticky hydrogel driven by milk protein. Polym Chem 2018. [DOI: 10.1039/c8py00319j] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
A tough and adhesive hydrogel assisted by milk protein was proposed, which could adhere to diverse surfaces of various materials.
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Affiliation(s)
- Jianyu Xu
- School of Chemical Engineering
- Changchun University of Technology
- Changchun 130012
- China
| | - Ziwen Fan
- School of Chemistry and Life Science
- Changchun University of Technology
- Changchun 130012
- China
| | - Lijie Duan
- School of Chemistry and Life Science
- Changchun University of Technology
- Changchun 130012
- China
| | - Guanghui Gao
- School of Chemical Engineering
- Changchun University of Technology
- Changchun 130012
- China
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21
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The β-lactoglobulin content of bovine milk: Development and application of a biosensor immunoassay. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Estévez N, Fuciños P, Bargiela V, Picó G, Valetti NW, Tovar CA, Rúa ML. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates. Food Chem 2017; 219:169-178. [DOI: 10.1016/j.foodchem.2016.09.137] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 09/15/2016] [Accepted: 09/21/2016] [Indexed: 11/29/2022]
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Lei Z, Chen XD, Mercadé-Prieto R. Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins. PLoS One 2016; 11:e0164496. [PMID: 27732644 PMCID: PMC5061392 DOI: 10.1371/journal.pone.0164496] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Accepted: 09/26/2016] [Indexed: 11/18/2022] Open
Abstract
N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions with time at pH > 11.5. These dynamic transitions involve the formation and subsequent destruction of non-covalent interactions between soluble whey aggregates. Therefore, incubation of aggregates with NEM was expected not to affect much the rheology. Experiments show that very little additions of NEM, such as 0.5 mol per mol of protein, delayed and significantly strengthened the metastable gels formed. Interactions between whey protein aggregates were surprisingly enhanced during incubation with NEM as inferred from oscillatory rheometry at different protein concentrations, dynamic swelling, Trp fluorescence and SDS-PAGE measurements.
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Affiliation(s)
- Zhao Lei
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
| | - Ruben Mercadé-Prieto
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
- * E-mail:
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