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Heiden-Hecht T, Wu B, Schwärzer K, Förster S, Kohlbrecher J, Holderer O, Frielinghaus H. New insights into protein stabilized emulsions captured via neutron and X-ray scattering: An approach with β-lactoglobulin at triacylglyceride-oil/water interfaces. J Colloid Interface Sci 2024; 655:319-326. [PMID: 37948805 DOI: 10.1016/j.jcis.2023.10.155] [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: 05/11/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/12/2023]
Abstract
HYPOTHESIS To analyze protein stabilized emulsions, SAXS and SANS are emerging techniques capturing oil droplet radius, interfacial coverage and structure. Protein shape, thus protein structure change during interfacial adsorption with partial protein unfolding is detected via SAXS analysis at and below the monolayer concentration for proteins, known as critical interfacial concentration (CIC). SANS determines the same phenomena below and above the CIC, via contrast variation and coarse-grained modelling. EXPERIMENTS β-lactoglobulin concentration dependent SAXS experiments were performed focusing on molecular length scales to characterize protein shape in water, and interfacial structure in emulsions. Complementary SANS experiments with contrast variation via deuterated triacylglyceride-oil provided insight into oil droplet radius, interfacial coverage and structure via data analysis with scattering models and low-resolution shape reconstruction with the DENFERT model. FINDINGS SAXS and SANS experiments allowed to determine the interfacial structure below and above the CIC, as well as oil droplet radius and interfacial coverage. These findings were identified via Q-4 Porod scattering at low-Q, protein scattering at high Q, and a Q-2 scattering of the interface. Since SANS with accurate contrast variation highlights the interface in comparison to other techniques like FTIR, the presented results show a high impact to understand interfaces in emulsions.
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Affiliation(s)
- Theresia Heiden-Hecht
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany.
| | - Baohu Wu
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Kuno Schwärzer
- Jülich Centre for Neutron Science (JCNS-1), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany
| | - Stephan Förster
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany; Jülich Centre for Neutron Science (JCNS-1), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany
| | | | - Olaf Holderer
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Henrich Frielinghaus
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
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2
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Chrysanthou A, Bosch-Fortea M, Gautrot JE. Co-Surfactant-Free Bioactive Protein Nanosheets for the Stabilization of Bioemulsions Enabling Adherent Cell Expansion. Biomacromolecules 2023; 24:4465-4477. [PMID: 36683574 PMCID: PMC10565825 DOI: 10.1021/acs.biomac.2c01289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/03/2023] [Indexed: 01/24/2023]
Abstract
Bioemulsions are attractive platforms for the scalable expansion of adherent cells and stem cells. In these systems, cell adhesion is enabled by the assembly of protein nanosheets that display high interfacial shear moduli and elasticity. However, to date, most successful systems reported to support cell adhesion at liquid substrates have been based on coassemblies of protein and reactive cosurfactants, which limit the translation of bioemulsions. In this report, we describe the design of protein nanosheets based on two globular proteins, bovine serum albumin (BSA) and β-lactoglobulin (BLG), biofunctionalized with RGDSP peptides to enable cell adhesion. The interfacial mechanics of BSA and BLG assemblies at fluorinated liquid-water interfaces is studied by interfacial shear rheology, with and without cosurfactant acyl chloride. Conformational changes associated with globular protein assembly are studied by circular dichroism and protein densities at fluorinated interfaces are evaluated via surface plasmon resonance. Biofunctionalization mediated by sulfo-succinimidyl 4-(N-maleimidomethyl) cyclohexane-1-carboxylate (sulfo-SMCC) is studied by fluorescence microscopy. On the basis of the relatively high elasticities observed in the case of BLG nanosheets, even in the absence of cosurfactant, the adhesion and proliferation of mesenchymal stem cells and human embryonic kidney (HEK) cells on bioemulsions stabilized by RGD-functionalized protein nanosheets is studied. To account for the high cell spreading and proliferation observed at these interfaces, despite initial moderate interfacial elasticities, the deposition of fibronectin fibers at the surface of corresponding microdroplets is characterized by immunostaining and confocal microscopy. These results demonstrate the feasibility of achieving high cell proliferation on bioemulsions with protein nanosheets assembled without cosurfactants and establish strategies for rational design of scaffolding proteins enabling the stabilization of interfaces with strong shear mechanics and elasticity, as well as bioactive and cell adhesive properties. Such protein nanosheets and bioemulsions are proposed to enable the development of new generations of bioreactors for the scale up of cell manufacturing.
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Affiliation(s)
- Alexandra Chrysanthou
- Institute
of Bioengineering and School of Engineering and Materials Science, Queen Mary, University of London, Mile End Road, London, E1 4NS, United Kingdom
| | - Minerva Bosch-Fortea
- Institute
of Bioengineering and School of Engineering and Materials Science, Queen Mary, University of London, Mile End Road, London, E1 4NS, United Kingdom
| | - Julien E. Gautrot
- Institute
of Bioengineering and School of Engineering and Materials Science, Queen Mary, University of London, Mile End Road, London, E1 4NS, United Kingdom
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3
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Yu H, Qin L, Zhou J. Effect of Oil Polarity on the Protein Adsorption at Oil-Water Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:10701-10710. [PMID: 37470337 DOI: 10.1021/acs.langmuir.3c01541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/21/2023]
Abstract
Protein adsorption at oil-water interfaces has received much attention in applications of food emulsion and biocatalysis. The protein activity is influenced by the protein orientation and conformation. The oil polarity is expected to influence the orientation and conformation of adsorbed proteins by modulating intermolecular interactions. Hence, it is possible to tune the protein emulsion stability and activity by varying the oil polarity. Martini v3.0-based coarse-grained molecular dynamics (CGMD) simulations were employed to investigate the effect of oil polarity on the orientation and conformation of hydrophobin (HFBI) and Candida antarctica lipase B (CALB) adsorbed at triolein-water, hexadecane-water, and octanol-water interfaces for the first time. The protein adsorption orientation was predicted through the hydrophobic dipole, indicating that protein adsorption exists in preferred orientations at hydrophobic oil interfaces. The conformation of the adsorbed HFBI is well conserved, whereas relatively larger conformational changes occur during the CALB adsorption as the oil hydrophobicity increases. Comparisons on the adsorption interaction energy of proteins with oils confirm the relationship between the oil polarity and the interaction strength of proteins with oils. In addition, CGMD simulations allow longer time scale simulations of the behaviors of protein adsorption at oil-water interfaces.
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Affiliation(s)
- Hai Yu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Lanlan Qin
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Jian Zhou
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
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4
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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5
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Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions. Antioxidants (Basel) 2023; 12:antiox12010182. [PMID: 36671043 PMCID: PMC9854828 DOI: 10.3390/antiox12010182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Proteins, such as β-lactoglobulin (β-Lg), are often used to stabilize oil-water-emulsions. By using an additional implementation of phenolic compounds (PC) that might interact with the proteins, the oxidative stability can be further improved. Whether PC have a certain pro-oxidant effect on oxidation processes, while interacting non-covalently (pH-6) or covalently (pH.9) with the interfacial protein-film, is not known. This study aimed to characterize the impact of phenolic acid derivatives (PCDs) on the antioxidant efficacy of the interfacial β-Lg-film, depending on their structural properties and pH-value. Electron paramagnetic resonance (EPR) analyses were performed to assess the radical scavenging in the aqueous and oil phases of the emulsion, and the complexation of transition metals: these are well known to act as pro-oxidants. Finally, in a model linseed oil emulsion, lipid oxidation products were analyzed over storage time in order to characterize the antioxidant efficacy of the interfacial protein-film. The results showed that, at pH.6, PCDs can scavenge hydrophilic radicals and partially scavenge hydrophobic radicals, as well as reduce transition metals. As expected, transition metals are complexed to only a slight degree, leading to an increased lipid oxidation through non-complexed reduced transition metals. At pH.9, there is a strong complexation between PCDs and the transition metals and, therefore, a decreased ability to reduce the transition metals; these do not promote lipid oxidation in the emulsion anymore.
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6
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Sarker M, Watts S, Salentinig S, Lim S. Protein Cage-Stabilized Emulsions: Formulation and Characterization. Methods Mol Biol 2023; 2671:219-239. [PMID: 37308648 DOI: 10.1007/978-1-0716-3222-2_13] [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] [Indexed: 06/14/2023]
Abstract
The formulation of Pickering emulsions using protein cages is gaining interest for applications in molecular delivery. Despite the growing interest, methods to investigate the at the liquid-liquid interface are limited. This chapter describes standard methods to formulate and protocols to characterize protein cage-stabilized emulsions. The characterization methods are dynamic light scattering (DLS), intrinsic fluorescence spectroscopy (TF), circular dichroism (CD), and small angle X-ray scattering (SAXS). Combining these methods allows understanding of the protein cage nanostructure at the oil/water interface.
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Affiliation(s)
- Mridul Sarker
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore, Singapore
| | - Samuel Watts
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore, Singapore
- Department of Chemistry, University of Fribourg, Fribourg, Switzerland
| | - Stefan Salentinig
- Department of Chemistry, University of Fribourg, Fribourg, Switzerland.
| | - Sierin Lim
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore, Singapore.
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7
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Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream. Foods 2022; 12:foods12010022. [PMID: 36613238 PMCID: PMC9818443 DOI: 10.3390/foods12010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/11/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
Polyglycerol esters (PGEs) are used as emulsifiers in recombined dairy cream (RDC) to improve product quality. In this study, the effects of four PGEs with different polymerization degrees and esterification on the particle size, viscosity, zeta potential, and microrheology of RDC emulsions were investigated, and the whipping time, overrun, serum loss, and firmness of the RDC emulsions were recorded. The results show that the addition of the PGEs reduced the particle size (from 2.75 μm to 1.48-1.73 μm) and increased the viscosity (from 41.92 cP to 73.50-100 cP) and stability (from 0.354 to 0.105-0.128), which were related to the change in interfacial properties and the weakening of Brownian motion, but there were differences in the effect on the whipping behavior of the RDCs. Although the addition of 0.9% triglyceride monolaurate gave the emulsion the best stability, the RDC had a longer whipping time (318 s) and a lower overrun (116.6%). Comparatively, the 0.7-0.9% concentrations of PGE55 and tripolycerol monostearate (TMS) provided RDC with good stability and aeration characteristics, allowing inflation within 100 s and expansion rates of up to 218.24% and 186.88%, respectively. In addition, the higher degree of polymerization of polyglyceryl-10 monstearate (PMS) did not work well at any concentration. These results contribute to understanding the mechanism of action of PGEs and improving the quality of RDC.
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8
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Wollborn T, Michaelis M, Ciacchi LC, Fritsching U. Protein conformational changes at the oil/water-interface induced by premix membrane emulsification. J Colloid Interface Sci 2022; 628:72-81. [PMID: 35908433 DOI: 10.1016/j.jcis.2022.07.132] [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: 02/02/2022] [Revised: 06/16/2022] [Accepted: 07/20/2022] [Indexed: 11/18/2022]
Abstract
We present combined experimental and modelling evidence that β-lactoglobulin proteins employed as stabilizers of oil/water emulsions undergo minor but significant conformational changes during premix membrane emulsification processes. Circular Dichroism spectroscopy and Molecular Dynamics simulations reveal that the native protein structure is preserved as a metastable state after adsorption at stress-free oil/water interfaces. However, the shear stress applied to the oil droplets during their fragmentation in narrow membrane pores causes a transition into a more stable, partially unfolded interfacial state. The protein's β-sheet content is reduced by up to 8% in a way that is largely independent of the pressure applied during emulsification, and is driven by an increase of contacts between the oil and hydrophobic residues at the expense of structural order within the protein core.
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Affiliation(s)
- Tobias Wollborn
- Leibniz Institute for Materials Engineering - IWT, Badgasteiner Straße 3, 28359 Bremen, Germany.
| | - Monika Michaelis
- Hybrid Materials Interfaces Group, University of Bremen, Faculty of Production Engineering, Bremen Center for Computational Materials Science, Center for Environmental Research and Sustainable Technology (UFT), Am Fallturm 1, 28359 Bremen, Germany; Biomolecular and Materials Interface Research Group, Interdisciplinary Biomedical Research Centre, School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham NG11 8NS, United Kingdom
| | - Lucio Colombi Ciacchi
- Hybrid Materials Interfaces Group, University of Bremen, Faculty of Production Engineering, Bremen Center for Computational Materials Science, Center for Environmental Research and Sustainable Technology (UFT), Am Fallturm 1, 28359 Bremen, Germany; MAPEX Center for Materials and Processes, Am Fallturm 1, 28359 Bremen, Germany
| | - Udo Fritsching
- Leibniz Institute for Materials Engineering - IWT, Badgasteiner Straße 3, 28359 Bremen, Germany; MAPEX Center for Materials and Processes, Am Fallturm 1, 28359 Bremen, Germany; Particles and Process Engineering, University of Bremen, Badgasteiner Straße 3, 28359 Bremen, Germany
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9
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Zhang M, Fan L, Liu Y, Huang S, Li J. Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chem 2022; 397:133726. [PMID: 35908463 DOI: 10.1016/j.foodchem.2022.133726] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 06/26/2022] [Accepted: 07/14/2022] [Indexed: 11/15/2022]
Abstract
To obtain a stable protein-added emulsion system, researchers have focused on the design of the oil-water interface. This review discussed the updated details of protein adsorption behavior at the oil-water interface. We evaluated methods of monitoring interfacial proteins as well as their strengths and limitations. Based on the effects of structure on protein adsorption, we summarized the contribution of pre-changing methods to adsorption. In addition, the interaction of proteins and other surface-active molecules at the interface had been emphasized. Results showed that protein adsorption is affected by conformation, oil polarity and aqueous environments. The monitoring of interfacial proteins through spectroscopic properties in actual emulsion systems is an emerging trend. Pre-changing could improve the protein adsorption and the purpose of pre-changing of proteins is similar. In the interaction with other surface-active molecules, co-adsorption is desirable. By co-adsorption, the respective advantages can be exploited to obtain a more stable emulsion system.
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Affiliation(s)
- Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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10
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Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022; 626:939-950. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 07/04/2022] [Indexed: 12/15/2022]
Abstract
The aim of the study was to investigate the properties of sodium caseinate dispersions and oil-in-water emulsions obtained from cows' milk of either A1/A1, A1/A2, or A2/A2 β-casein phenotype. Protein structural characterisation was examined using Fourier Transform Infrared and Nuclear Magnetic Resonance spectroscopies, with physicochemical and interfacial properties assessed by analysing adsorbed protein content, hydrophobicity, solubility, and emulsion stability of the samples. Results showed variations in the secondary structure of all samples dependent of the presence of A1 or A2 β-caseins. The main differences included greater amounts of α-helix and β-sheet in A1/A1 and A1/A2 sodium caseinate dispersions that influenced their lower solubility, while random coils/polyproline II helixes were found only in A2/A2 sodium caseinate dispersion. In contrast, upon adsorption on the interface of A2/A2 sodium caseinate emulsion, the protein adopted ordered conformational motifs. This conformational shift supposedly arose from structural differences between the two β-casein proteoforms, which most likely enhanced the emulsion properties of A2/A2 sodium caseinate compared to either A1/A1 or A1/A2 sodium caseinates. The A2 β-casein in both, A1/A2 and A2/A2 sodium caseinates, appears to be able to more rapidly reach the oil droplet surface and was more efficient as emulsifying agent. The current results demonstrated that the conformational rearrangement of proteins upon adsorption to emulsion interfaces was dependent not only on hydrophobicity and on solubility, but also on the conformational flexibility of A1/A1, A1/A2, and A2/A2 β-casein phenotypes. These findings can assist in predicting the behaviour of sodium caseinates during relevant industrial processing.
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Affiliation(s)
- Davor Daniloski
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Noel A McCarthy
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Martin J Auldist
- Agriculture Victoria, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821, Australia; University of Melbourne, Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne, Victoria 3010, Australia
| | - Todor Vasiljevic
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia.
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11
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Yu H, Yang S, Chen Z, Xu Z, Quan X, Zhou J. Orientation and Conformation of Hydrophobin at the Oil-Water Interface: Insights from Molecular Dynamics Simulations. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:6191-6200. [PMID: 35508911 DOI: 10.1021/acs.langmuir.2c00614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Hydrophobins, a new class of potential protein emulsifiers, have been extensively employed in the food, pharmaceutical, and chemical industries. However, the knowledge of the underlying molecular mechanism of protein adsorption at the oil-water interface remains elusive. In this study, all-atom molecular dynamics simulations were performed to probe the adsorption orientation and conformation change of class II hydrophobin HFBI at the cyclohexane-water interface. It was proposed that a hydrophobic dipole of the protein could be used to quantitatively predict the orientation of the adsorbed HFBI. Simulation results revealed that HFBI adsorbed at the interface with the patch-up orientation toward the oil phase, regardless of its initial orientations. HFBI's secondary structure was maintained to be intact in the course of simulations despite relatively significant variations in the tertiary structure observed, which could well preserve the bioactivity of HFBI. From the energy analysis, the driving force for interface adsorption was primarily determined by van der Waals interactions between HFBI and cyclohexane. Further analysis indicated that the adsorption orientation and conformation of HFBI at the oil-water interface were typically regulated by the hydrophobic patch and some key residues. This study provides some insights into the orientation, conformation, and adsorption mechanism of proteins at the oil-water interface and theoretical guidelines for the design and development of novel biological emulsifiers involved in the food, pharmaceutical, and chemical industries.
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Affiliation(s)
- Hai Yu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Shengjiang Yang
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zheng Chen
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zhiyong Xu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Xuebo Quan
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Jian Zhou
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
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12
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Rahmani-Manglano NE, Jones NC, Hoffmann SV, Guadix EM, Pérez-Gálvez R, Guadix A, García-Moreno PJ. Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing. Food Chem 2022; 390:133169. [PMID: 35561508 DOI: 10.1016/j.foodchem.2022.133169] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 04/28/2022] [Accepted: 05/04/2022] [Indexed: 11/19/2022]
Abstract
The secondary structure of whey protein concentrate hydrolysate (WPCH), used as an emulsifier in oil delivery systems, was investigated using Synchrotron Radiation Circular Dichroism (SRCD). The effect of pH on the conformation of peptides in solution and adsorbed at the oil/water interface, as well as the thermal stability of the systems was studied. Furthermore, oil-loaded microcapsules were produced by spray-drying or electrospraying to investigate the influence of encapsulating agents (glucose syrup, maltodextrin) and drying technique on the secondary structure of WPCH at the oil/water interface. Enzymatic hydrolysis resulted in peptides with a highly unordered structure (∼60% turns and unordered regions) in solution. However, WPCH adsorption onto the oil/water interface increased the α-helical content resulting in an improved thermal stability. The encapsulating agents and spray-drying process did not modify the conformation of WPCH at the oil/water interface. Nonetheless, electrospraying affected the SRCD spectra obtained for WPCH adsorbed at the oil/water interface.
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Affiliation(s)
| | - Nykola C Jones
- ISA, Department of Physics and Astronomy, Aarhus University, Aarhus, Denmark
| | - Søren V Hoffmann
- ISA, Department of Physics and Astronomy, Aarhus University, Aarhus, Denmark
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
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13
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Bock A, Kieserling H, Rohn S, Steinhäuser U, Drusch S. Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09737-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AbstractThe physical stability of protein-based emulsions depends on intra- and intermolecular interactions of the interfacial protein-film. As studied in aqueous systems before, phenolic acid derivatives (PADs) non-covalently or covalently crosslink proteins depending on pH-value and thus, may impact interfacial protein-films. Whether these interactions occur in the same manner at the interface as in water and how they vary the properties of the interfacial protein-film has not been clarified. The present study aimed to investigate the interfacial protein-film viscoelasticity and physical emulsion-stability after non-covalently (pH 6.0) and covalently (pH 9.0) crosslinking depending on PAD-structure. For this purpose, we studied an interfacial β-lactoglobulin film with dilatational rheology after crosslinking with PADs, varying in number of π-electrons and polar substituents. Then, we analyzed the physical emulsion-stability by visual evaluation and particle size distribution. The results indicate that PADs with a high number of π-electrons (rosmarinic acid and chicoric acid) weaken the protein-film due to competing of phenol-protein interactions with protein-protein interactions. This is reflected in a decrease in interfacial elasticity. PADs with an additional polar substituent (verbascoside and cynarine) seem to further weaken the protein film, since the affinity of the PADs to the interface increases, PADs preferentially adsorb and sterically hinder protein-protein interactions. In emulsions at pH 6.0 and thus low electrostatic repulsion, PADs promote bridging-flocculation. Due to higher electrostatic repulsion at pH 9.0, the PADs are sterically hindered to form bridges, even though they are polymeric. Hence, our research enables the control of protein-film viscoelasticity and emulsion-stability depending on the PAD-structure.
Graphical abstract
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14
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Sagis LMC, Yang J. Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.11.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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15
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Coppola S, Miccio L, Wang Z, Nasti G, Ferraro V, Maffettone PL, Vespini V, Castaldo R, Gentile G, Ferraro P. Instant in situ formation of a polymer film at the water–oil interface. RSC Adv 2022; 12:31215-31224. [PMID: 36349050 PMCID: PMC9623561 DOI: 10.1039/d2ra04300a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 10/18/2022] [Indexed: 11/06/2022] Open
Abstract
The water–oil interface is an environment that is often found in many contexts of the natural sciences and technological arenas. This interface has always been considered a special environment as it is rich in different phenomena, thus stimulating numerous studies aimed at understanding the abundance of physico-chemical problems that occur there. The intense research activity and the intriguing results that emerged from these investigations have inspired scientists to consider the water–oil interface even as a suitable setting for bottom-up nanofabrication processes, such as molecular self-assembly, or fabrication of nanofilms or nano-devices. On the other hand, biphasic liquid separation is a key enabling technology in many applications, including water treatment for environmental problems. Here we show for the first time an instant nanofabrication strategy of a thin film of biopolymer at the water–oil interface. The polymer film is fabricated in situ, simply by injecting a drop of polymer solution at the interface. Furthermore, we demonstrate that with an appropriate multiple drop delivery it is also possible to quickly produce a large area film (up to 150 cm2). The film inherently separates the two liquids, thus forming a separation layer between them and remains stable at the interface for a long time. Furthermore, we demonstrate the fabrication with different oils, thus suggesting potential exploitation in different fields (e.g. food, pollution, biotechnology). We believe that the new strategy fabrication could inspire different uses and promote applications among the many scenarios already explored or to be studied in the future at this special interface environment. A completely new method for easy and quick formation of a thin polymer film at the special setting of a stratified oil/water interface. Morphological SEM and quantitative full-field characterization have been reported using digital holography.![]()
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Affiliation(s)
- Sara Coppola
- CNR-ISASI, Institute of Applied Sciences and Intelligent Systems “E. Caianiello”, Via Campi Flegrei 34, 80078 Pozzuoli, Napoli, Italy
| | - Lisa Miccio
- CNR-ISASI, Institute of Applied Sciences and Intelligent Systems “E. Caianiello”, Via Campi Flegrei 34, 80078 Pozzuoli, Napoli, Italy
| | - Zhe Wang
- Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale, Università degli Studi di Napoli “Federico II”, Piazzale Tecchio 80, 80125 Napoli, Italy
| | - Giuseppe Nasti
- CNR-ISASI, Institute of Applied Sciences and Intelligent Systems “E. Caianiello”, Via Campi Flegrei 34, 80078 Pozzuoli, Napoli, Italy
| | - Vincenzo Ferraro
- Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale, Università degli Studi di Napoli “Federico II”, Piazzale Tecchio 80, 80125 Napoli, Italy
| | - Pier Luca Maffettone
- Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale, Università degli Studi di Napoli “Federico II”, Piazzale Tecchio 80, 80125 Napoli, Italy
| | - Veronica Vespini
- CNR-ISASI, Institute of Applied Sciences and Intelligent Systems “E. Caianiello”, Via Campi Flegrei 34, 80078 Pozzuoli, Napoli, Italy
| | - Rachele Castaldo
- Institute for Polymers, Composites and Biomaterials, CNR, Via Campi Flegrei 34, 80078 Pozzuoli, Italy
| | - Gennaro Gentile
- Institute for Polymers, Composites and Biomaterials, CNR, Via Campi Flegrei 34, 80078 Pozzuoli, Italy
| | - Pietro Ferraro
- CNR-ISASI, Institute of Applied Sciences and Intelligent Systems “E. Caianiello”, Via Campi Flegrei 34, 80078 Pozzuoli, Napoli, Italy
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16
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Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09705-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractOil in water emulsions are commonly stabilized by emulsifying constituents like proteins and/or low molecular weight emulsifiers. The emulsifying constituents can compete or coexist at the interface. Interfacial properties thus depend on molecular structure of the emulsifying constituents and the oil phase and the resulting molecular interactions. The present study systematically analyzed the impact of fatty acid saturation of triacylglycerides and phosphatidylcholine on the interfacial properties of a β-lactoglobulin-stabilized interface. The long-term adsorption behaviour and the viscoelasticity of β-lactoglobulin-films were analyzed with or without addition of phosphatidylcholine via drop tensiometry and dilatational rheology. Results from the present study showed that increasing similarity in fatty acid saturation and thus interaction of phosphatidylcholine and oil phase increased the interfacial tension for the phosphatidylcholine alone or in combination with β-lactoglobulin. The characteristics and stability of interfacial films with β-lactoglobulin-phosphatidylcholine are further affected by interfacial adsorption during changes in interfacial area and crystallization events of low molecular weight emulsifiers. This knowledge gives guidance for improving physical stability of protein-based emulsions in foods and related areas.
Graphic abstract
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17
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Ramamirtham S, Whitby CP, Zare D, Weeks M, Williams MA. The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106834] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Kieserling H, Pankow A, Keppler JK, Wagemans AM, Drusch S. Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106561] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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20
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Ricardo F, Pradilla D, Cruz JC, Alvarez O. Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity. Int J Mol Sci 2021; 22:4615. [PMID: 33924804 PMCID: PMC8124350 DOI: 10.3390/ijms22094615] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 04/24/2021] [Accepted: 04/26/2021] [Indexed: 01/06/2023] Open
Abstract
Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure-performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides' ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.
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Affiliation(s)
- Fabian Ricardo
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
| | - Diego Pradilla
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
| | - Juan C. Cruz
- Department of Biomedical Engineering, Universidad de los Andes, Bogotá 111711, Colombia;
| | - Oscar Alvarez
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
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21
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Bock A, Steinhäuser U, Drusch S. Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-020-09663-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractProteins are able to stabilize dispersed food systems due to their amphiphilic nature, acting as emulsifiers. Their interfacial properties can be influenced by different methods, including the formation of protein-phenol nanocomplexes. In this study, the interfacial behavior of phenolic compounds and protein-phenol nanocomplexes was first characterized according to the oil-water partitioning behavior of phenolic acid derivatives according to their molecular structure and its impact on interfacial tension. The influence of the phenolic compounds on protein film formation and its properties by dilatational rheology was then evaluated. The most phenolic acid derivatives are predominantly present in the aqueous phase. Despite their hydrophobic benzene body, weak interfacial activity was observed depending on their chemical structure. This result supports possible protein-phenol nanocomplex formation in the aqueous phase and possible interactions at the oil-water interface. Protein-phenol nanocomplexes showed decreased interfacial adsorption properties and decreased viscoelastic interfacial behavior, depending on the expansion of the delocalized π-electrons in the phenol.
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22
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Wu C, Wang T, Ren C, Ma W, Wu D, Xu X, Wang LS, Du M. Advancement of food-derived mixed protein systems: Interactions, aggregations, and functional properties. Compr Rev Food Sci Food Saf 2020; 20:627-651. [PMID: 33325130 DOI: 10.1111/1541-4337.12682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 10/31/2020] [Accepted: 11/12/2020] [Indexed: 11/30/2022]
Abstract
Recently, interests in binary protein systems have been developed considerably ascribed to the sustainability, environment-friendly, rich in nutrition, low cost, and tunable mechanical properties of these systems. However, the molecular coalition is challenged by the complex mechanisms of interaction, aggregation, gelation, and emulsifying of the mixed system in which another protein is introduced. To overcome these fundamental difficulties and better modulate the structural and functional properties of binary systems, efforts have been steered to gain basic information regarding the underlying dynamics, theories, and physicochemical characteristics of mixed systems. Therefore, the present review provides an overview of the current studies on the behaviors of proteins in such systems and highlights shortcomings and future challenges when applied in scientific fields.
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Affiliation(s)
- Chao Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Ren
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Di Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xianbing Xu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Shu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin
| | - Ming Du
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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23
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Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteins. Food Chem 2020; 309:125758. [DOI: 10.1016/j.foodchem.2019.125758] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 10/14/2019] [Accepted: 10/20/2019] [Indexed: 11/23/2022]
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24
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Xiong T, Ye X, Su Y, Chen X, Sun H, Li B, Chen Y. Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates. Colloids Surf B Biointerfaces 2018; 171:1-9. [PMID: 30005284 DOI: 10.1016/j.colsurfb.2018.05.068] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 04/29/2018] [Accepted: 05/30/2018] [Indexed: 11/16/2022]
Abstract
This study adopted the method of quantitative proteomics to analyze the adsorbed proteins in oil-in-water emulsions stabilized by pea protein isolate (PPI). Adsorbed proteins were precipitated by an optimized precipitation method and precipitates were labeled and subjected to a reversed-phase high performance liquid chromatography coupled to tandem mass spectrometry (RPLC-ESI-MS/MS) for protein identification and quantification. In total, 77 proteins were identified, of which 49 proteins with significant differences were observed. There were 25 upregulated proteins (fold change > 1) and 24 downregulated proteins (fold change < 1). The interfacial adsorption abilities of these proteins were compared according to the classification of protein families. The results showed that all isoforms of vicilins exhibited high adsorption abilities at the oil-water interface. Compared with vicilin, convicilin showed opposite adsorption capacity. Different legumin families showed significantly different affinities on the oil-water interface. In contrast to albumin-1, albumin-2 was preferentially adsorbed to the interface. The amino acid sequence alignment and hydropathy profile analysis of these proteins showed that the proteins well-balanced between hydrophobic and hydrophilic amino acid groups displayed high interfacial activity. In contrast, a long hydrophilic or hydrophobic fragment could adversely influence protein interfacial activity. This study provides an insight into the interfacial behaviors of proteins by supplying detailed quantitative information of interfacial layer.
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Affiliation(s)
- Ting Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Xiangdong Ye
- College of Life Sciences, Wuhan University, Wuhan, 430070, People's Republic of China
| | - YanTing Su
- College of Life Sciences, Wuhan University, Wuhan, 430070, People's Republic of China
| | - Xi Chen
- Medical Research Institute, Wuhan University, Wuhan, 430070, People's Republic of China; Wuhan Institute of Biotechnology, Wuhan, 430070, People's Republic of China
| | - Hui Sun
- College of Life Sciences, Wuhan University, Wuhan, 430070, People's Republic of China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
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25
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Lee PW, Pokorski JK. Poly(lactic-co-glycolic acid) devices: Production and applications for sustained protein delivery. WILEY INTERDISCIPLINARY REVIEWS. NANOMEDICINE AND NANOBIOTECHNOLOGY 2018; 10:e1516. [PMID: 29536634 PMCID: PMC6136991 DOI: 10.1002/wnan.1516] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 01/30/2018] [Accepted: 02/14/2018] [Indexed: 12/12/2022]
Abstract
Injectable or implantable poly(lactic-co-glycolic acid) (PLGA) devices for the sustained delivery of proteins have been widely studied and utilized to overcome the necessity of repeated administrations for therapeutic proteins due to poor pharmacokinetic profiles of macromolecular therapies. These devices can come in the form of microparticles, implants, or patches depending on the disease state and route of administration. Furthermore, the release rate can be tuned from weeks to months by controlling the polymer composition, geometry of the device, or introducing additives during device fabrication. Slow-release devices have become a very powerful tool for modern medicine. Production of these devices has initially focused on emulsion-based methods, relying on phase separation to encapsulate proteins within polymeric microparticles. Process parameters and the effect of additives have been thoroughly researched to ensure protein stability during device manufacturing and to control the release profile. Continuous fluidic production methods have also been utilized to create protein-laden PLGA devices through spray drying and electrospray production. Thermal processing of PLGA with solid proteins is an emerging production method that allows for continuous, high-throughput manufacturing of PLGA/protein devices. Overall, polymeric materials for protein delivery remain an emerging field of research for the creation of single administration treatments for a wide variety of disease. This review describes, in detail, methods to make PLGA devices, comparing traditional emulsion-based methods to emerging methods to fabricate protein-laden devices. This article is categorized under: Biology-Inspired Nanomaterials > Protein and Virus-Based Structures Implantable Materials and Surgical Technologies > Nanomaterials and Implants Biology-Inspired Nanomaterials > Peptide-Based Structures.
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Affiliation(s)
- Parker W. Lee
- Department of Macromolecular Science and Engineering, School of Engineering, Case Western Reserve University, Cleveland, Ohio 44106, United States
| | - Jonathan K. Pokorski
- Department of Macromolecular Science and Engineering, School of Engineering, Case Western Reserve University, Cleveland, Ohio 44106, United States
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26
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Keppler JK, Steffen-Heins A, Berton-Carabin CC, Ropers MH, Schwarz K. Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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27
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Cheung DL. Adsorption and conformations of lysozyme and α-lactalbumin at a water-octane interface. J Chem Phys 2018; 147:195101. [PMID: 29166117 DOI: 10.1063/1.4994561] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
As proteins contain both hydrophobic and hydrophilic amino acids, they will readily adsorb onto interfaces between water and hydrophobic fluids such as oil. This adsorption normally causes changes in the protein structure, which can result in loss of protein function and irreversible adsorption, leading to the formation of protein interfacial films. While this can be advantageous in some applications (e.g., food technology), in most cases it limits our ability to exploit protein functionality at interfaces. To understand and control protein interfacial adsorption and function, it is necessary to understand the microscopic conformation of proteins at liquid interfaces. In this paper, molecular dynamics simulations are used to investigate the adsorption and conformation of two similar proteins, lysozyme and α-lactalbumin, at a water-octane interface. While they both adsorb onto the interface, α-lactalbumin does so in a specific orientation, mediated by two amphipathic helices, while lysozyme adsorbs in a non-specific manner. Using replica exchange simulations, both proteins are found to possess a number of distinct interfacial conformations, with compact states similar to the solution conformation being most common for both proteins. Decomposing the different contributions to the protein energy at oil-water interfaces suggests that conformational change for α-lactalbumin, unlike lysozyme, is driven by favourable protein-oil interactions. Revealing these differences between the factors that govern the conformational change at interfaces in otherwise similar proteins can give insight into the control of protein interfacial adsorption, aggregation, and function.
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Affiliation(s)
- David L Cheung
- School of Chemistry, National University of Ireland Galway, Galway, Ireland
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28
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29
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Cheong KW, Mirhosseini H, Tabatabaee Amid B, Sheikh Abdul Hamid N, Tan CP. The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1373356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Kok Whye Cheong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Hamed Mirhosseini
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Bahareh Tabatabaee Amid
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | | | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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30
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Kalogianni EP, Sklaviadis L, Nika S, Theochari I, Dimitreli G, Georgiou D, Papadimitriou V. Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements. Colloids Surf B Biointerfaces 2017; 158:498-506. [DOI: 10.1016/j.colsurfb.2017.07.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 07/05/2017] [Accepted: 07/07/2017] [Indexed: 10/19/2022]
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31
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Xu AY, Melton LD, Ryan TM, Mata JP, Jameson GB, Rekas A, Williams MAK, McGillivray DJ. Sugar-coated proteins: the importance of degree of polymerisation of oligo-galacturonic acid on protein binding and aggregation. SOFT MATTER 2017; 13:2698-2707. [PMID: 28337496 DOI: 10.1039/c6sm02660e] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
We have simplified the structural heterogeneity of protein-polysaccharide binding by investigating protein binding to oligosaccharides. The interactions between bovine beta-lactoglobulin A (βLgA) and oligo-galacturonic acids (OGAs) with various numbers of sugar residues have been investigated with a range of biophysical techniques. We show that the βLgA-OGA interaction is critically dependent on the length of the oligosaccharide. Isothermal titration calorimetry results suggest that a minimum length of 7 or 8 sugar residues is required in order to exhibit appreciable exothermic interactions with βLgA - shorter oligosaccharides show no enthalpic interactions at any concentration ratio. When titrating βLgA into OGAs with more than 7-8 sugar residues the sample solution also became turbid with increasing amounts of βLgA, indicating the formation of macroscopic assemblies. Circular dichroism, thioflavin T fluorescence and small angle X-ray/neutron scattering experiments revealed two structural regimes during the titration. When OGAs were in excess, βLgA formed discrete assemblies upon OGA binding, and no subsequent aggregation was observed. However, when βLgA was present in excess, multi-scale structures were formed and this eventually led to the separation of the solution into two liquid-phases.
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Affiliation(s)
- Amy Y Xu
- Riddet Institute Centre of Research Excellence, Private Bag 11222, Palmerston North 4442, New Zealand and School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Laurence D Melton
- Riddet Institute Centre of Research Excellence, Private Bag 11222, Palmerston North 4442, New Zealand and School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Timothy M Ryan
- Australian Synchrotron, Clayton 3168, Victoria, Australia and The MacDiarmid Institute, Private Bag 600, Wellington 6140, New Zealand
| | - Jitendra P Mata
- ACNS, Australian Nuclear Science and Technology Organisation (ANSTO), Private Bag 2001, NSW 2232, Australia
| | - Geoffrey B Jameson
- Riddet Institute Centre of Research Excellence, Private Bag 11222, Palmerston North 4442, New Zealand and Institute of Fundamental Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Agata Rekas
- National Deuteration Facility, Australian Nuclear Science and Technology Organisation (ANSTO), Private Bag 2001, NSW 2232, Australia
| | - Martin A K Williams
- Riddet Institute Centre of Research Excellence, Private Bag 11222, Palmerston North 4442, New Zealand and The MacDiarmid Institute, Private Bag 600, Wellington 6140, New Zealand and Institute of Fundamental Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Duncan J McGillivray
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. and The MacDiarmid Institute, Private Bag 600, Wellington 6140, New Zealand
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32
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Efficacy of whey protein–tragacanth on stabilization of oil-in-water emulsions: Comparison of mixed and layer by layer methods. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.030] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Liu F, Wang D, Ma C, Gao Y. Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Cheung DL. Conformations of Myoglobin-Derived Peptides at the Air-Water Interface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:4405-4414. [PMID: 27077474 DOI: 10.1021/acs.langmuir.5b04619] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The conformational change exhibited by proteins at liquid interfaces, such as the air-water and oil-water interfaces, has long been of interest both for understanding protein structure outside of native environments and for applications in areas including food technology and pharmaceuticals. Using molecular simulation, this article studies the conformations of two peptides derived from myoglobin, for which the emulsification behavior has been studied. Both peptides were found to readily adsorb onto the air-water interface, with one of these (experimentally, the more effective stabilizer) adopting a flat, extended conformation and the other peptide remaining close to its solution conformation.
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Affiliation(s)
- David L Cheung
- School of Chemistry, National University of Ireland Galway , Galway, Ireland
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35
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Zare D, Allison JR, McGrath KM. Molecular Dynamics Simulation of β-Lactoglobulin at Different Oil/Water Interfaces. Biomacromolecules 2016; 17:1572-81. [DOI: 10.1021/acs.biomac.5b01709] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Davoud Zare
- MacDiarmid
Institute for Advanced Materials and Nanotechnology, School of Chemical
and Physical Sciences, Victoria University of Wellington, P.O. Box 600, Wellington 6140, New Zealand
- Riddet
Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Jane R. Allison
- Centre
for Theoretical Chemistry and Physics, Institute of Natural and Mathematical
Sciences, Massey University Auckland (Oteha Rohe), Albany Highway, Albany 0632, New Zealand
- Biomolecular
Interaction Centre, University of Canterbury, Private Bag 4800, Christchurch 8140, New Zealand
- Maurice
Wilkins Centre for Molecular Biodiscovery, University of Auckland, Private Bag 92019, Auckland 1023, New Zealand
| | - Kathryn M. McGrath
- MacDiarmid
Institute for Advanced Materials and Nanotechnology, School of Chemical
and Physical Sciences, Victoria University of Wellington, P.O. Box 600, Wellington 6140, New Zealand
- Riddet
Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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36
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Zare D, McGrath KM, Allison JR. Deciphering β-Lactoglobulin Interactions at an Oil-Water Interface: A Molecular Dynamics Study. Biomacromolecules 2015; 16:1855-61. [PMID: 25989152 DOI: 10.1021/acs.biomac.5b00467] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Protein adsorption at liquid-liquid interfaces is of immense relevance to many biological processes and dairy-based functional foods. Due to experimental limitations, however, there is still a remarkable lack of understanding of the adsorption mechanism, particularly at a molecular level. In this study, atomistic molecular dynamics simulations were used to elucidate the approach and adsorption mechanism of β-lactoglobulin (β-LG) at a decane-water interface. Through multiple independent simulations starting from three representative initial orientations of β-LG relative to the decane surface the rate at which β-LG approaches the oil/water interface is found to be independent of its initial orientation, and largely stochastic in nature. While the residues that first make contact with the decane and the final orientation of β-LG upon adsorption are similar in all cases, the adsorption process is driven predominantly by structural rearrangements that preserve the secondary structure but expose hydrophobic residues to the decane surface. This detailed characterization of the adsorption of β-LG at an oil/water interface should inform the design and development of novel encapsulation and delivery systems in the food and pharmaceutical sciences.
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Affiliation(s)
- Davoud Zare
- †MacDiarmid Institute for Advanced Materials and Nanotechnology, School of Chemical and Physical Sciences, Victoria University of Wellington, P.O. Box 600, Wellington 6140, New Zealand.,‡Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Kathryn M McGrath
- †MacDiarmid Institute for Advanced Materials and Nanotechnology, School of Chemical and Physical Sciences, Victoria University of Wellington, P.O. Box 600, Wellington 6140, New Zealand.,‡Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Jane R Allison
- §Centre for Theoretical Chemistry and Physics, Institute of Natural and Mathematical Sciences, Massey University Auckland, Albany, Auckland 0632, New Zealand.,∥Biomolecular Interaction Centre, University of Canterbury, Private Bag 4800, Christchurch 8140, New Zealand.,⊥Maurice Wilkins Centre for Molecular Biodiscovery, University of Auckland, Private Bag 92019, Auckland, New Zealand
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37
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom;
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38
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Abstract
The behaviour of complex molecules, such as nanoparticles, polymers, and proteins, at liquid interfaces is of increasing importance in a number of areas of science and technology. It has long been recognised that solid particles adhere to liquid interfaces, which provides a convenient method for the preparation of nanoparticle structures or to modify interfacial properties. The adhesion of proteins at liquid interfaces is important in many biological processes and in a number of materials applications of biomolecules. While the reduced dimensions of these particles make experimental investigation challenging, molecular simulations provide a natural means for the study of these systems. In this paper I will give an overview of some recent work using molecular simulation to investigate the behaviour of complex molecules at liquid interfaces, focusing on the relationship between interfacial adsorption and molecular structure, and outline some avenues for future research.
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39
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Evidence of conformational changes in oil molecules with protein aggregation and conformational changes at oil–‘protein solution’ interface. Colloids Surf B Biointerfaces 2014; 120:132-41. [DOI: 10.1016/j.colsurfb.2014.03.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 03/04/2014] [Accepted: 03/25/2014] [Indexed: 11/20/2022]
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40
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Sainsbury F, Zeng B, Middelberg APJ. Towards designer nanoemulsions for precision delivery of therapeutics. Curr Opin Chem Eng 2014. [DOI: 10.1016/j.coche.2013.12.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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41
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42
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Day L, Zhai J, Xu M, Jones NC, Hoffmann SV, Wooster TJ. Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2012.12.015] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Disappearance of intermolecular beta-sheets upon adsorption of beta-lactoglobulin aggregates at the oil–water interfaces of emulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Zhai JL, Day L, Aguilar MI, Wooster TJ. Protein folding at emulsion oil/water interfaces. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.03.002] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Mezzenga R, Fischer P. The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2013; 76:046601. [PMID: 23455715 DOI: 10.1088/0034-4885/76/4/046601] [Citation(s) in RCA: 240] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions, such as pH, ionic strength, concentration and temperature. Thus, studying the aggregation and self-assembly of proteins in foods challenges our understanding of these complex systems from both the molecular and statistical physics perspectives. Last but not least, food offers a unique playground to study the aggregation of proteins in three, two and one dimensions, that is to say, in the bulk, at air/water and oil/water interfaces and in protein fibrillation phenomena. In this review we will tackle this very ambitious task in order to discuss the current understanding of protein aggregation in the framework of foods, which is possibly one of the broadest contexts, yet is of tremendous daily relevance.
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Affiliation(s)
- Raffaele Mezzenga
- ETH Zurich, Food and Soft Materials Science, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, LFO E23, 8092 Zürich, Switzerland.
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46
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Phoon PY, Narsimhan G, San Martin-Gonzalez MF. Effect of thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1954-1967. [PMID: 23356684 DOI: 10.1021/jf304834n] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
This study reports how emulsion oxidative stability was affected by the interfacial structure of β-lactoglobulin due to different heat treatments. Four percent (v/v) menhaden oil-in-water emulsions, stabilized by 1% (w/v) β-lactoglobulin at pH 7, were prepared by homogenization under different thermal conditions. Oxidative stability was monitored by the ferric thiocyanate peroxide value assay. Higher oxidative stability was attained by β-lactoglobulin in the molten globule state than in the native or denatured state. From atomic force microscopy of β-lactoglobulin adsorbed onto highly ordered pyrolytic graphite in buffer, native β-lactoglobulin formed a relatively smooth interfacial layer of 1.2 GPa in Young's modulus, whereas additional aggregates of similar stiffness were found when β-lactoglobulin was preheated to the molten globule state. For denatured β-lactoglobulin, although aggregates were also observed, they were larger and softer (Young's modulus = 0.45 GPa), suggesting increased porosity and thus an offset in the advantage of increased layer coverage on oxidative stability.
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Affiliation(s)
- Pui Yeu Phoon
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
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47
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Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Khalil M, Raila J, Ali M, Islam KM, Schenk R, Krause JP, Schweigert FJ, Rawel H. Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.03.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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49
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Angelov B, Angelova A, Papahadjopoulos-Sternberg B, Hoffmann SV, Nicolas V, Lesieur S. Protein-Containing PEGylated Cubosomic Particles: Freeze-Fracture Electron Microscopy and Synchrotron Radiation Circular Dichroism Study. J Phys Chem B 2012; 116:7676-86. [DOI: 10.1021/jp303863q] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Borislav Angelov
- Institute of Macromolecular
Chemistry, Academy of Sciences of the Czech Republic, Heyrovského nam. 1888/2, Praha 6, Czech Republic
| | - Angelina Angelova
- CNRS UMR8612 Physico-chimie-Pharmacotechnie-Biopharmacie,
Univ Paris Sud 11, LabEx LERMIT, 92296
Châtenay-Malabry, France
| | | | - Søren V. Hoffmann
- Institute for Storage Ring Facilities
(ISA), Department of Physics and Astronomy, Aarhus University, Ny Munkegade 120, DK-8000 Aarhus C, Denmark
| | - Valérie Nicolas
- Imaging platform, IFR141, Institut
Paris-Sud d’Innovation Thérapeutique (IPSIT), Univ Paris Sud 11, 92290 Châtenay-Malabry, France
| | - Sylviane Lesieur
- CNRS UMR8612 Physico-chimie-Pharmacotechnie-Biopharmacie,
Univ Paris Sud 11, LabEx LERMIT, 92296
Châtenay-Malabry, France
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50
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Wong BT, Zhai J, Hoffmann SV, Aguilar MI, Augustin M, Wooster TJ, Day L. Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.08.012] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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