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Wang Y, Liang X, Andrikopoulos N, Tang H, He F, Yin X, Li Y, Ding F, Peng G, Mortimer M, Ke PC. Remediation of Metal Oxide Nanotoxicity with a Functional Amyloid. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2310314. [PMID: 38582521 PMCID: PMC11187920 DOI: 10.1002/advs.202310314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 03/21/2024] [Indexed: 04/08/2024]
Abstract
Understanding the environmental health and safety of nanomaterials (NanoEHS) is essential for the sustained development of nanotechnology. Although extensive research over the past two decades has elucidated the phenomena, mechanisms, and implications of nanomaterials in cellular and organismal models, the active remediation of the adverse biological and environmental effects of nanomaterials remains largely unexplored. Inspired by recent developments in functional amyloids for biomedical and environmental engineering, this work shows their new utility as metallothionein mimics in the strategically important area of NanoEHS. Specifically, metal ions released from CuO and ZnO nanoparticles are sequestered through cysteine coordination and electrostatic interactions with beta-lactoglobulin (bLg) amyloid, as revealed by inductively coupled plasma mass spectrometry and molecular dynamics simulations. The toxicity of the metal oxide nanoparticles is subsequently mitigated by functional amyloids, as validated by cell viability and apoptosis assays in vitro and murine survival and biomarker assays in vivo. As bLg amyloid fibrils can be readily produced from whey in large quantities at a low cost, the study offers a crucial strategy for remediating the biological and environmental footprints of transition metal oxide nanomaterials.
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Affiliation(s)
- Yue Wang
- School of Biomedical Sciences and EngineeringGuangzhou International CampusSouth China University of TechnologyGuangzhou510006China
- Nanomedicine CenterGreat Bay Area National Institute for Nanotechnology Innovation136 Kaiyuan AvenueGuangzhou510700China
| | - Xiufang Liang
- School of Biomedical Sciences and EngineeringGuangzhou International CampusSouth China University of TechnologyGuangzhou510006China
- Nanomedicine CenterGreat Bay Area National Institute for Nanotechnology Innovation136 Kaiyuan AvenueGuangzhou510700China
| | - Nicholas Andrikopoulos
- Nanomedicine CenterGreat Bay Area National Institute for Nanotechnology Innovation136 Kaiyuan AvenueGuangzhou510700China
- Drug DeliveryDisposition and DynamicsMonash Institute of Pharmaceutical SciencesMonash University381 Royal ParadeParkvilleVIC3052Australia
| | - Huayuan Tang
- Department of Engineering MechanicsHohai UniversityNanjing211100China
- Department of Physics and AstronomyClemson UniversityClemsonSC29634USA
| | - Fei He
- College of Environmental Science and EngineeringKey Laboratory of Yangtze River Water EnvironmentTongji University1239 Siping RoadShanghai200092China
| | - Xiang Yin
- College of Environmental Science and EngineeringKey Laboratory of Yangtze River Water EnvironmentTongji University1239 Siping RoadShanghai200092China
| | - Yuhuan Li
- Drug DeliveryDisposition and DynamicsMonash Institute of Pharmaceutical SciencesMonash University381 Royal ParadeParkvilleVIC3052Australia
- Liver Cancer InstituteZhongshan HospitalKey Laboratory of Carcinogenesis and Cancer InvasionMinistry of EducationFudan UniversityShanghai200032China
| | - Feng Ding
- Department of Physics and AstronomyClemson UniversityClemsonSC29634USA
| | - Guotao Peng
- College of Environmental Science and EngineeringKey Laboratory of Yangtze River Water EnvironmentTongji University1239 Siping RoadShanghai200092China
| | - Monika Mortimer
- Laboratory of Environmental ToxicologyNational Institute of Chemical Physics and BiophysicsAkadeemia tee 23Tallinn12618Estonia
| | - Pu Chun Ke
- Nanomedicine CenterGreat Bay Area National Institute for Nanotechnology Innovation136 Kaiyuan AvenueGuangzhou510700China
- Drug DeliveryDisposition and DynamicsMonash Institute of Pharmaceutical SciencesMonash University381 Royal ParadeParkvilleVIC3052Australia
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2
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Li M, Zhou D, Li Y, Li Q, Song Y, Geng F, Wu D. Aggregation studies of alpha-lactalbumin induced by edible azo dyes with different sulfonyl group numbers: A comparative study. Int J Biol Macromol 2023; 253:127374. [PMID: 37839609 DOI: 10.1016/j.ijbiomac.2023.127374] [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: 04/19/2023] [Revised: 09/14/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023]
Abstract
As an opaque and complex colloidal mixture, milk is usually present as a positively charged colloid under acidic conditions. Adding negatively charged colloids can lead to protein aggregation in milk. Alpha-lactalbumin (α-La) is an essential component of whey protein and has good physicochemical properties for functional food development. We combined spectroscopy, computer simulations, and other techniques to comparative analyze the mechanisms and characteristics of isolated α-La aggregation induced by CI Acid Red 27 (C27)/CI Acid Red 14 (FB) containing different sulfonyl groups in vitro. The results showed that C27/FB (5.25 × 10-5 mol·L-1 to 3.15 × 10-4 mol·L-1) induced the formation of fibril-like aggregates under acidic conditions (pH 2.0 and 4.0) mainly benefit from hydrophobic and electrostatic forces. Weakening and redshift of α-La's characteristics negative peak were observed (208 nm to 218 nm) on circular dichroism. β-Crosslinks self-assembly and reorganization of disulfide bonds occurred during protein fibrillation. Moreover, the different redshift intensity of Congo red binding to amyloid fibrils was observed to be induced by C27 (>551 nm) and FB (>536 nm), and the direct observation by TEM demonstrated the ability to induce protein fibrillation is C27 > FB. Edible azo dyes with more sulfonyl groups would possess a stronger ability to induce protein fibrillation.
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Affiliation(s)
- Mohan Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dian Zhou
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuanqiao Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qinhong Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yali Song
- Department of Laboratory Medicine, West China Hospital, Sichuan University, Chengdu 610100, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Di Wu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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3
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Rathod G, Beckman S, Amamcharla JK. Production and functional evaluation of nonfat dry milk with whey proteins as fibrils. J Dairy Sci 2023; 106:8479-8492. [PMID: 37641309 DOI: 10.3168/jds.2023-23599] [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: 04/10/2023] [Accepted: 05/28/2023] [Indexed: 08/31/2023]
Abstract
Commercial manufacturing of dairy products involves the addition of dairy ingredients (such as nonfat dry milk and milk protein concentrates), as well as nondairy additives (such as gums, stabilizers, emulsifiers, and texture modifiers) to get the best product appearance, maintain the product quality, and extend shelf life. Though these nondairy additives are not harmful, consumers do not prefer them in dairy food formulations. Therefore, the dairy industry is working on improving the inherent functionality of dairy ingredients using different processes. Recently, fibrillation emerged as a new technique to convert globular proteins such as whey proteins into fibrils, which provide enhanced viscosity, foaming, and emulsification capacity. Therefore, skim milk was subjected to microfiltration followed by ultrafiltration of microfiltration permeate to fractionate whey proteins. Then, whey proteins were selectively fibrillated and mixed back with other streams of microfiltration and ultrafiltration to get fibrillated skim milk. Fibrillated skim milk was spray-dried to get fibrillated nonfat dry milk (NDM). Visible whey protein fibrils were observed in reconstituted fibrillated NDM, which showed survival of fibrils in fibrillated NDM. Fibrillated NDM showed significantly higher viscosity than control NDM. Fibrillated NDM also showed higher emulsification capacity, foaming capacity, and stability than the control NDM but lower gel strength. Considering the improved functionality of fibrillated NDM, they can be used in product formulations such as ice cream mix, where the thickening of a solution, good emulsification, and foaming properties are required.
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Affiliation(s)
- Gunvantsinh Rathod
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506
| | - Steven Beckman
- Department of Dairy and Food Science, Davis Dairy Plant, South Dakota State University, Brookings, SD 57007
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506.
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4
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Chang C, Li X, Li J, Su Y, Gu L, Xiong W, Yang Y. Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7127-7135. [PMID: 37380626 DOI: 10.1002/jsfa.12813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/22/2023] [Accepted: 06/29/2023] [Indexed: 06/30/2023]
Abstract
BACKGROUND Ovalbumin (OVA), accounting for 50% of proteins in egg white, is a kind of high-quality protein with excellent nutritional and processing functions. Acid heat treatment will induce the deformation and filtration of OVA, endowing it with improved functionality. However, the molecular kinetic process during the fibrillation of OVA and the application of the fabricated OVA fibrils (OVAFs) have not been thoroughly studied and revealed. RESULTS In this study, the fabrication mechanism and the application OVAFs as an interfacial stabilizer and polyphenol protector were investigated. Acidic (pH 3.0) heat treatment was used to induce the fibrillation of OVA, and thioflavin T fluorescence intensity, molecular weight distribution, and the tertiary and secondary structures of OVAF samples were recorded to determine the fibrillation efficiency and the molecular mechanism. The results showed that, in the initial stage of fibrillation, OVA first hydrolyzed to oligopeptides, accompanied by the exposure of hydrophobic domains. Then, oligopeptides were connected by disulfide bonds to form primary fibril monomers. Hydrophobic interaction and hydrogen bonding may participate in the further polymerization of the fibrils. The fabricated OVAFs were characterized by a β-sheet-rich structure and possessed improved emulsifying, foaming, and polyphenol protection ability. CONCLUSION The research work was meaningful for exploring the application of globular water-soluble OVA in an emerging nutritious food with novel texture and sensory properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Cuihua Chang
- Jiangnan University, Wuxi, People's Republic of China
| | - Xin Li
- School of Life Sciences, Yanti University, Yantai, People's Republic of China
| | - Junhua Li
- Jiangnan University, Wuxi, People's Republic of China
| | - Yujie Su
- Jiangnan University, Wuxi, People's Republic of China
| | - Luping Gu
- Jiangnan University, Wuxi, People's Republic of China
| | - Wen Xiong
- Hunan Jiapin Jiawei Technology Development Group Co. LTD, Hunan, People's Republic of China
| | - Yanjun Yang
- Jiangnan University, Wuxi, People's Republic of China
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5
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Qi X, Li Y, Li J, Rong L, Pan W, Shen M, Xie J. Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein. Food Res Int 2023; 166:112609. [PMID: 36914353 DOI: 10.1016/j.foodres.2023.112609] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Fibrillation of food proteins has attracted considerable attention as it can improve and broaden the functionality of proteins. In this study, we prepared three kinds of rice protein (RP) fibrils with different structural characteristics by the regulation of NaCl and explored the effect of protein structure on viscosity, emulsifying, and foaming properties. AFM results showed fibrils formed at 0 and 100 mM NaCl were mainly in the range of 50-150 nm and 150-250 nm, respectively. Fibrils formed at 200 mM NaCl were in the range of 50-500 nm and protein fibrils longer than 500 nm increased. There was no significant difference between their height and periodicity. Fibrils formed at 0 and 100 mM NaCl were more flexible and unordered than those formed at 200 mM NaCl. The viscosity consistency index K of native RP and fibrils formed at 0, 100, and 200 mM NaCl were determined. The K value of fibrils was higher than that of native RP. The emulsifying activity index, foam capacity and foam stability were enhanced by fibrillation, while longer fibrils exhibited lower emulsifying stability index, which may be because long fibrils resulted in difficulty of cover of emulsion droplets. In summary, our work provided a valuable reference for improving the functionality of rice protein and facilitated the development of protein-based foaming agents, thickeners, and emulsifiers.
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Affiliation(s)
- Xin Qi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Hoppenreijs LJ, Brune SE, Biedendieck R, Krull R, Boom RM, Keppler JK. Fibrillation of β-lactoglobulin at pH 2.0: Impact of cysteine substitution and disulfide bond reduction intended for food Hydrocolloids. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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7
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Tao X, Chen C, Li Y, Qin X, Zhang H, Hu Y, Liu Z, Guo X, Liu G. Improving the physicochemical stability of Pickering emulsion stabilized by glycosylated whey protein isolate/cyanidin-3-glucoside to deliver curcumin. Int J Biol Macromol 2023; 229:1-10. [PMID: 36586646 DOI: 10.1016/j.ijbiomac.2022.12.269] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/23/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Protein-polysaccharide-polyphenol delivery systems function as a promising tool to deliver bioactive ingredients aiming to improve their solubility and bioavailability. In this study, whey protein isolate (WPI), short-chain inulin (SCI), and cyanidin-3-glucoside (C3G) were first used to stabilize Pickering emulsions. The physicochemical properties and stability of curcumin encapsulated or not in Pickering emulsions were explored. Results showed that glycosylation and C3G reduced surface and interfacial tension on protein surfaces and inhibited the aggregation of emulsion droplets, thereby reducing the emulsion's particle size. WPI-SCI/C3G stabilized Pickering emulsion had the best stability. The CLSM results showed that the WPI-SCI and WPI-SCI/C3G stabilized emulsions were uniformly dispersed, suggesting that glycosylation and the interaction between protein and C3G enhanced the adsorption capacity of the interfacial protein and improved the stability of the Pickering emulsion. The retention rates of curcumin-loaded WPI-SCI- (67.34 %) and WPI-SCI/C3G- (77.07 %) stabilized Pickering emulsions on day 8 of storage were higher than those in WPI- (33.97 %) and WPI/C3G- (37.02 %) stabilized emulsions, and the degradation half-life was also extended from 7 days to >15 days. These findings provide a theoretical basis for the application of WPI Pickering emulsion and indicate a useful means for the delivery of bioactive components.
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Affiliation(s)
- Xiaoya Tao
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Cheng Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Yaochang Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Haizhi Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China
| | - Yuanyuan Hu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Zhengqi Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China
| | - Gang Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, People's Republic of China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, People's Republic of China.
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8
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Heyn TR, Schrader M, Kampen I, Kwade A, Schwarz K, Keppler JK. Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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9
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Song Y, Li T, Zhang X, Wang L. Investigating the effects of ion strength on amyloid fibril formation of rice proteins. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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11
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Afkhami R, Varidi MJ, Varidi M, Hadizadeh F. Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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12
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Jaklin M, Hritz J, Hribar-Lee B. A new fibrillization mechanism of β-lactoglobulin in glycine solutions. Int J Biol Macromol 2022; 216:414-425. [PMID: 35803407 PMCID: PMC10039397 DOI: 10.1016/j.ijbiomac.2022.06.182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/15/2022] [Accepted: 06/27/2022] [Indexed: 11/26/2022]
Abstract
Even though amyloid aggregates were discovered many years ago the mechanism of their formation is still a mystery. Because of their connection to many of untreatable neurodegenerative diseases the motivation for finding a common aggregation path is high. We report a new high heat induced fibrillization path of a model protein β-lactoglobulin (BLG) when incubated in glycine instead of water at pH 2. By combining atomic force microscopy (AFM), transmission emission microscopy (TEM), dynamic light scattering (DLS) and circular dichroism (CD) we predict that the basic building blocks of fibrils made in glycine are not peptides, but rather spheroid oligomers of different height that form by stacking of ring-like structures. Spheroid oligomers linearly align to form fibrils by opening up and combining. We suspect that glycine acts as an hydrolysation inhibitor which consequently promotes a different fibrillization path. By combining the known data on fibrillization in water with our experimental conclusions we come up with a new fibrillization scheme for BLG. We show that by changing the fibrillization conditions just by small changes in buffer composition can dramatically change the aggregation pathway and the effect of buffer shouldn't be neglected. Fibrils seen in our study are also gaining more and more attention because of their pore-like structure and a possible cytotoxic mechanism by forming pernicious ion-channels. By preparing them in a simple model system as BLG we opened a new way to study their formation.
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Affiliation(s)
- Matej Jaklin
- University of Ljubljana, Faculty of Chemistry and Chemical Technology, Večna pot 113, Ljubljana SI-1000, Slovenia
| | - Jozef Hritz
- CEITEC Masaryk University Kamenice 5, Brno 625 00, Czech Republic; Department of Chemistry, Faculty of Science, Masaryk University Kamenice 5, Brno 625 00, Czech Republic
| | - Barbara Hribar-Lee
- University of Ljubljana, Faculty of Chemistry and Chemical Technology, Večna pot 113, Ljubljana SI-1000, Slovenia.
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13
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Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Wang YR, Yang Q, Du YN, Chen HQ. Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107615] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Rathod G, Boyle DL, Amamcharla J. Acid gelation properties of fibrillated model milk protein concentrate dispersions. J Dairy Sci 2022; 105:4925-4937. [DOI: 10.3168/jds.2021-20695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Accepted: 03/15/2022] [Indexed: 11/19/2022]
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16
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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17
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Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111862] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Tang CH. Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals. Adv Colloid Interface Sci 2021; 292:102432. [PMID: 33934002 DOI: 10.1016/j.cis.2021.102432] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/21/2022]
Abstract
Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To fabricate food protein-based nano-architectures as nanovehicles is one of effective strategies or approaches to improve water solubility, stability, bioavailability and bioactivities of poorly soluble or hydrophobic nutraceuticals. Milk proteins or their components exhibit a great potential to assemble or co-assemble with other components into a variety of nano-architectures (e.g., nano-micelles, nanocomplexes, nanogels, or nanoparticles) as potential nanovehicles for encapsulation and delivery of nutraceuticals. This article provides a comprehensive review about the state-of-art knowledge in utilizing milk proteins to assemble or co-assemble into a variety of nano-architectures as promising encapsulation and delivery nano-systems for hydrophobic nutraceuticals. First, a brief summary about composition, structure and physicochemical properties of milk proteins, especially caseins (or casein micelles) and whey proteins, is presented. Then, the disassembly and reassembly behavior of caseins or whey proteins into nano-architectures is critically reviewed. For caseins, casein micelles can be dissociated and further re-associated into novel micelles, through pH- or high hydrostatic pressure-mediated disassembly and reassembly strategy, or can be directly formed from caseinates through a reassembly process. In contrast, the assembly of whey protein into nano-architectures usually needs a structural unfolding and subsequent aggregation process, which can be induced by heating, enzymatic hydrolysis, high hydrostatic pressure and ethanol treatments. Third, the co-assembly of milk proteins with other components into nano-architectures is also summarized. Last, the potential and effectiveness of assembled milk protein nano-architectures, including reassembled casein micelles, thermally induced whey protein nano-aggregates, α-lactalbumin nanotubes or nanospheres, co-assembled milk protein-polysaccharide nanocomplexes or nanoparticles, as nanovehicles for nutraceuticals (especially those hydrophobic) are comprehensively reviewed. Due to the fact that milk proteins are an important part of diets for human nutrition and health, the review is of crucial importance not only for the development of novel milk protein-based functional foods enriched with hydrophobic nutraceuticals, but also for providing the newest knowledge in the utilization of food protein assembly behavior in the nanoencapsulation of nutraceuticals.
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19
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Ma R, Lin Z, Wu Y, Gao Z, Hu B, Xu L, Fang Y, Nishinari K. Modulating the in vitro gastric digestion of heat-induced beta-lactoglobulin aggregates: Incorporation with polysaccharide. Food Chem 2021; 354:129506. [PMID: 33744665 DOI: 10.1016/j.foodchem.2021.129506] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 02/22/2021] [Accepted: 02/28/2021] [Indexed: 12/28/2022]
Abstract
Three heat-induced protein aggregates, beta-lactoglobulin fibrils (BLGF), nanoparticles (BLGN), and worm-like aggregates (BLGW) were chosen to probe the effect of disulfide bond and surface hydrophobicity on their gastric digestion behavior. Furthermore, the effect of polysaccharide (dextran sulfate sodium, DSS) on the digestion behavior of the protein aggregates was investigated. Results showed that disulfide bond had a mild restraint on the digestion extent (maximum up to 4.65%), especially when its content was below 1 mol/mol, while the surface hydrophobicity had a stronger influence (up to 8.96%), and there is definitive positive linear relationship between the surface hydrophobicity and the digestion extent. When incorporated with DSS, both the disulfide bond content and surface hydrophobicity of the aggregates decreased, consequently, and the digestion was impeded, confirming the stronger effect from the surface hydrophobicity. The digestion extent of the heat-induced protein aggregates could be modulated linearly by incorporation of polysaccharide.
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Affiliation(s)
- Ruixiang Ma
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhantuo Lin
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Yuehan Wu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China.
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, PR China
| | - Longquan Xu
- China Tobacco Guizhou Industrial Co., Ltd., Kaifa Avenue, Guiyang 550000, PR China
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, PR China
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20
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Rathod G, Amamcharla JK. Process development for a novel milk protein concentrate with whey proteins as fibrils. J Dairy Sci 2021; 104:4094-4107. [PMID: 33485682 DOI: 10.3168/jds.2020-19409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Accepted: 11/01/2020] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) is a preferred ingredient to provide nutritional and functional benefits in various dairy and food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality and may open doors for new applications. The fibrilization process converts the globular structure of whey proteins to fibrils and consequently increases viscosity and water holding capacity compared with the native protein structure. The objective of the current work was to selectively convert the whey proteins in MPC as fibrils. For this purpose, simulated control model MPC was prepared by combining solutions of micellar casein concentrate (MCC) and milk whey protein isolate (mWPI) to give casein and whey protein in an 80:20 ratio. The mWPI solution was converted to fibrils by heating at low pH, neutralized, and combined with MCC solution similar to control model MPC and termed "fibrillated model MPC." Thioflavin T fluorescence value, transmission electron microscopy, and gel electrophoresis confirmed the fibril formation and their survival after neutralization and mixing with MCC. Further, the fibrillated mWPI showed significantly higher viscosity and consistency coefficient than nonfibrillated mWPI. Similarly, fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with control model MPC. Hence, the fibrillated model MPC can be used as ingredient to increase viscosity. Heat coagulation time was found to be significantly higher for control model MPC compared with fibrillated model MPC.
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Affiliation(s)
- G Rathod
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506.
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21
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Chian FM, Kaur L, Astruc T, Vénien A, Stübler AS, Aganovic K, Loison O, Hodgkinson S, Boland M. Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. Food Chem 2020; 343:128500. [PMID: 33221107 DOI: 10.1016/j.foodchem.2020.128500] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/26/2020] [Indexed: 11/17/2022]
Abstract
We studied the effect of shockwave processing and subsequent sous vide cooking on meat proteins (molecular size and thermal stability) and muscle structures (molecular, micro- and ultrastructure). Beef briskets were subjected to shockwave (11 kJ/pulse) and were sous vide-cooked at 60 °C for 12 h. Shockwave processing alone decreased the enthalpy and thermal denaturation temperature of the connective tissue proteins (second peak in the DSC thermogram, p < 0.05) compared to the control raw samples, while the protein gel electrophoresis profile remained unaffected. It led to disorganisation of the sarcomere structure and also modified the protein secondary structure. More severe muscle fibre coagulation and denaturation were observed in the shockwave-treated cooked meat compared to the cooked control. The results show that shockwave processing, with and without sous vide cooking, promotes structural changes in meat, and thus may have the potential to improve the organoleptic quality of the tough meat cuts.
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Affiliation(s)
- Feng Ming Chian
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | - Lovedeep Kaur
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
| | | | - Annie Vénien
- INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
| | - Anna-Sophie Stübler
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | - Kemal Aganovic
- German Institute of Food Technologies DIL e.V., Prof.-von-Klitzing Str. 7, 49610 Quakenbrueck, Germany.
| | | | - Suzanne Hodgkinson
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
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22
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Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant. Nutrients 2020; 12:nu12092776. [PMID: 32932834 PMCID: PMC7551990 DOI: 10.3390/nu12092776] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/31/2020] [Accepted: 09/09/2020] [Indexed: 01/01/2023] Open
Abstract
A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro bioavailability in comparison with ferrous sulfate (FeSO4) and ferric pyrophosphate (FePP). A simulated digestion coupled with the Caco-2 cell culture model was used in parallel with solubility and dissociation tests. Under diluted acidic conditions, the ICC was as soluble as FeSO4, but only part of the iron was found to dissociate from the caseins, indicating that the ICC was an iron chelate. The Caco-2 cell results in milk showed that the addition of AA (2:1 molar ratio) enhanced iron uptake from the ICCs and FeSO4 to a similar level (p = 0.582; p = 0.852) and to a significantly higher level than that from FePP (p < 0.01). This translated into a relative in vitro bioavailability to FeSO4 of 36% for FePP and 114 and 104% for the two ICCs. Similar results were obtained from water. Increasing the AA to iron molar ratio (4:1 molar ratio) had no additional effect on the ICCs and FePP. However, ICC absorption remained similar to that from FeSO4 (p = 0.666; p = 0.113), and was still significantly higher than that from FePP (p < 0.003). Therefore, even though iron from ICC does not fully dissociate under gastric digestion, iron uptake suggested that ICCs are absorbed to a similar amount as FeSO4 in the presence of AA and thus provide an excellent source of iron.
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23
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The Effect of Limited Proteolysis by Trypsin on the Formation of Soy Protein Isolate Nanofibrils. J CHEM-NY 2020. [DOI: 10.1155/2020/8185037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nanofibril system constructed by protein self-assembly is widely used in the food industry because of purposive functional properties. Soy protein isolate nanofibrils (SPINs) were reported to form via heating at pH 2.0. In this research, the soy protein isolate (SPI) hydrolysate prepared by trypsin was used as a raw material for the formation of nanofibrils called soy protein isolate hydrolysate nanofibrils (SPIHNs). Microscopic images demonstrated the formation of two nanofibrils. Based on circular dichroism spectroscopy and Thioflavin T (ThT) fluorescence spectral, we concluded that β-sheet played an important role in SPIN and SPIHN’s structural composition. At the same time, the α-helix in SPI had not been destroyed, thereby favoring the formation of SPIHN. The surface hydrophobicity of SPIHN continued to increase during the heating process and reached the highest value when heating 8 h. SDS-PAGE analysis showed that peptides produced by enzyme-modified SPI affected the formation of SPIHN. These results proposed that enzymatic hydrolysis prior to acidic during fibrillation process affected the fibrillation of SPI, and the peptides formed by enzymatic hydrolysis were more efficient for the self-assembly process. This study will provide a theoretical basis for the future research of SPI nanofibril functionality.
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24
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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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25
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Chuang CC, Wegrzyn TF, Anema SG, Loveday SM. Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Lambrecht MA, Jansens KJ, Rombouts I, Brijs K, Rousseau F, Schymkowitz J, Delcour JA. Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins. Compr Rev Food Sci Food Saf 2019; 18:1277-1291. [DOI: 10.1111/1541-4337.12465] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/16/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Marlies A. Lambrecht
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Koen J.A. Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Frederic Rousseau
- Switch LaboratoryVIB B‐3000 Leuven Belgium
- Dept. of Cellular and Molecular MedicineKU Leuven B‐3000 Leuven Belgium
| | - Joost Schymkowitz
- Switch LaboratoryVIB B‐3000 Leuven Belgium
- Dept. of Cellular and Molecular MedicineKU Leuven B‐3000 Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
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27
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Wakamatsu K, Nakao K, Tanaka H, Kitahori Y, Tanaka Y, Ojika M, Ito S. The Oxidative Pathway to Dopamine-Protein Conjugates and Their Pro-Oxidant Activities: Implications for the Neurodegeneration of Parkinson's Disease. Int J Mol Sci 2019; 20:ijms20102575. [PMID: 31130632 PMCID: PMC6567298 DOI: 10.3390/ijms20102575] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/22/2019] [Accepted: 05/23/2019] [Indexed: 12/23/2022] Open
Abstract
Neuromelanin (NM) is a dark brown pigment found in dopaminergic neurons of the substantia nigra (SN) and in norepinephrinergic neurons of the locus coeruleus (LC). Although NM is thought to be involved in the etiology of Parkinson's disease (PD) because its content decreases in neurodegenerative diseases such as PD, details are still unknown. In this study, we characterized the biosynthetic pathway of the oxidation of dopamine (DA) by tyrosinase in the presence of thiol peptides and proteins using spectroscopic and high-performance liquid chromatography (HPLC) methods and we assessed the binding of DA via cysteine residues in proteins by oxidation catalyzed by redox-active metal ions. To examine whether the protein-bound DA conjugates exhibit pro-oxidant activities, we measured the depletion of glutathione (GSH) with the concomitant production of hydrogen peroxide. The results suggest that the fate of protein-bound DA conjugates depends on the structural features of the proteins and that DA-protein conjugates produced in the brain possess pro-oxidant activities, which may cause neurodegeneration due to the generation of reactive oxygen species (ROS) and the depletion of antioxidants.
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Affiliation(s)
- Kazumasa Wakamatsu
- Department of Chemistry, Fujita Health University School of Medical Sciences, 1-98 Dengakugakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
| | - Kenta Nakao
- Department of Chemistry, Fujita Health University School of Medical Sciences, 1-98 Dengakugakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
| | - Hitomi Tanaka
- Department of Chemistry, Fujita Health University School of Medical Sciences, 1-98 Dengakugakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
| | - Yuki Kitahori
- Department of Chemistry, Fujita Health University School of Medical Sciences, 1-98 Dengakugakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
| | - Yui Tanaka
- Department of Chemistry, Fujita Health University School of Medical Sciences, 1-98 Dengakugakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
| | - Makoto Ojika
- Department of Applied Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Chikusa-ku, Nagoya 464-8601, Japan.
| | - Shosuke Ito
- Department of Chemistry, Fujita Health University School of Medical Sciences, 1-98 Dengakugakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
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28
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Peng J, Calabrese V, Geurtz J, Velikov KP, Venema P, van der Linden E. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils. J Food Sci 2019; 84:1094-1103. [PMID: 31038744 PMCID: PMC6593742 DOI: 10.1111/1750-3841.14509] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 12/18/2018] [Accepted: 02/18/2019] [Indexed: 11/29/2022]
Abstract
In this study, we investigated the gelation of WPI fibrils in the presence of bacterial cellulose (BC) microfibrils at pH 2 upon prolonged heating. Rheology and microstructure were investigated as a function of BC microfibril concentration. The presence of BC microfibrils did not influence the gelation dynamics and resulting overall structure of the WPI fibrillar gel. The storage modulus and loss modulus of the mixed WPI‐BC microfibril gels increased with increasing BC microfibril concentration, whereas the ratio between loss modulus and storage modulus remained constant. The WPI fibrils and BC microfibrils independently form two coexisting gel networks. Interestingly, near to the BC microfibrils more aligned WPI fibrils seemed to be formed, with individual WPI fibrils clearly distinguishable. The level of alignment of the WPI fibrils seemed to be dependent on the distance between BC microfibrils and WPI fibrils. This also is in line with our observation that with more BC microfibrils present, WPI fibrils are more aligned than in a WPI fibrillar gel without BC microfibrils. The large deformation response of the gels at different BC microfibril concentration and NaCl concentration is mainly influenced by the concentration of NaCl, which affects the WPI fibrillar gel structures, changing form linear fibrillar to a particulate gel. The WPI fibrillar gel yields the dominant contribution to the gel strength.
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Affiliation(s)
- Jinfeng Peng
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Vincenzo Calabrese
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Julia Geurtz
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Krassimir P Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan, 120, 3133 AT, Vlaardingen, The Netherlands.,Inst. of Physics, Univ. of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands.,Soft Condensed Matter, Debye Institute for NanoMaterials Science, Utrecht Univ., Princetonplein 5, 3584 CC, Utrecht, The Netherlands
| | - Paul Venema
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Erik van der Linden
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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29
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30
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Keppler JK, Heyn TR, Meissner PM, Schrader K, Schwarz K. Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin. Food Chem 2019; 289:223-231. [PMID: 30955606 DOI: 10.1016/j.foodchem.2019.02.114] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 02/28/2019] [Accepted: 02/28/2019] [Indexed: 01/19/2023]
Abstract
Although the connection between protein oxidation, amyloid aggregation and diseases such as Alzheimer's is well known there is no information on such effects during preparation of beta-lactoglobulin fibrils. Different morphologies of amyloid aggregates of beta-lactoglobulin were prepared by incubation at pH 2 or pH 3.5 for up to 72 h. After 5 h, amyloid aggregates at pH 2 formed typical fibrils, which consisted of peptides. At pH 3.5, the amyloid aggregates were worm-like and consisted of intact protein. After 72 h, the building blocks at both pH values changed towards smaller peptides. The apparent tyrosine oxidation reached a maximum after 5 h at both pH values, whereas N-formylkynurenine and carbonyls increased continuously during 72 h. In case amyloid structures are used as edible material, the health related effects caused by protein oxidation needs to be considered.
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Affiliation(s)
- Julia K Keppler
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany.
| | - Timon R Heyn
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Philipp M Meissner
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Kiel, Germany
| | - Karin Schwarz
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
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31
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Hu Y, He C, Woo MW, Xiong H, Hu J, Zhao Q. Formation of fibrils derived from whey protein isolate: structural characteristics and protease resistance. Food Funct 2019; 10:8106-8115. [DOI: 10.1039/c9fo00961b] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Structural characteristics during whey protein isolate fibrils formation and its protease resistance were investigated.
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Affiliation(s)
- Yu Hu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
| | - Chengxin He
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering
- Faculty of Engineering
- The University of Auckland
- Auckland 1142
- New Zealand
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
| | - Juwu Hu
- Jiangxi Academy of Sciences
- Jiangxi 330029
- China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Jiangxi 330047
- China
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32
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Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking. Int J Biol Macromol 2018; 120:2247-2258. [DOI: 10.1016/j.ijbiomac.2018.08.085] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 07/30/2018] [Accepted: 08/15/2018] [Indexed: 01/09/2023]
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33
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Loveday SM, Gunning AP. Nanomechanics of Pectin-Linked β-Lactoglobulin Nanofibril Bundles. Biomacromolecules 2018; 19:2834-2840. [DOI: 10.1021/acs.biomac.8b00408] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Simon M. Loveday
- Food and Bio-based
Products Group, AgResearch Limited, Private Bag 11008, Palmerston North, 4442, New Zealand
- Riddet Institute Centre of Research Excellence, Massey University, Palmerston North 4442, New Zealand
| | - A. Patrick Gunning
- Quadram Institute Bioscience, Norwich Research
Park, Norwich, Norfolk NR4 7UA, U.K
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34
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Mohammadian M, Madadlou A. Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.013] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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35
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Ye X, Hedenqvist MS, Langton M, Lendel C. On the role of peptide hydrolysis for fibrillation kinetics and amyloid fibril morphology. RSC Adv 2018; 8:6915-6924. [PMID: 35540346 PMCID: PMC9078321 DOI: 10.1039/c7ra10981d] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Accepted: 02/06/2018] [Indexed: 11/21/2022] Open
Abstract
Self-assembly of proteins into amyloid-like nanofibrils is not only a key event in several diseases, but such fibrils are also associated with intriguing biological function and constitute promising components for new biobased materials. The bovine whey protein β-lactoglobulin has emerged as an important model protein for the development of such materials. We here report that peptide hydrolysis is the rate-determining step for fibrillation of β-lactoglobulin in whey protein isolate. We also explore the observation that β-lactoglobulin nanofibrils of distinct morphologies are obtained by simply changing the initial protein concentration. We find that the morphological switch is related to different nucleation mechanisms and that the two classes of nanofibrils are associated with variations of the peptide building blocks. Based on the results, we propose that the balance between protein concentration and the hydrolysis rate determines the structure of the formed nanofibrils. Peptide hydrolysis determines the fibrillation rate and the morphology of amyloid-like nanofibrils formed by β-lactoglobulin at low pH.![]()
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Affiliation(s)
- Xinchen Ye
- Dept. of Fibre and Polymer Technology
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Mikael S. Hedenqvist
- Dept. of Fibre and Polymer Technology
- KTH Royal Institute of Technology
- Stockholm
- Sweden
| | - Maud Langton
- Dept. of Molecular Sciences
- Swedish University of Agricultural Sciences
- Uppsala
- Sweden
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36
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Chen Y, Tu Z, Wang H, Zhang Q, Zhang L, Sha X, Huang T, Ma D, Pang J, Yang P. The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6179-6187. [PMID: 28654282 DOI: 10.1021/acs.jafc.7b00934] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Our previous study indicated that pretreatment by dynamic high-pressure microfluidization (DHPM) and glycation with galactose was a promising method for decreasing the immunoglobulin E (IgE)-binding ability of β-lactoglobulin (β-LG). In this work, the conformational alteration of β-LG subjected to DHPM and glycation treatment was investigated in relation to IgE-binding ability by orbitrap mass spectrometry. After DHPM pretreatment, lower IgE-binding ability of glycated β-LG was observed with increasing pressures. Prior to DHPM pretreatment, 11 glycated sites were identified, while the number of glycation sites was increased to 12 after pretreatment. However, there was no significant difference of the glycation sites at the pressures of 50, 100, and 200 MPa, respectively. Average degree of substitution per peptide molecule of β-LG (DSP) was investigated to assess the degree of glycation per glycation site. All of the samples pretreated by DHPM exhibited a higher glycation level than those without DHPM pretreatment. The shielding effects of epitopes owing to glycation contributed to the reduction of IgE-binding capacity. Orbitrap mass spectrometry could provide a comprehensive understanding of the nature of protein glycation.
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Affiliation(s)
- Yuan Chen
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Zongcai Tu
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Qiuting Zhang
- College of Ginling, Nanjing Normal University , Nanjing 210097, China
| | - Lu Zhang
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Xiaomei Sha
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Da Ma
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China
| | - Juanjuan Pang
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
| | - Ping Yang
- Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Ministry of Education , Nanchang 330022, China
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37
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38
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Ramos OL, Pereira RN, Martins A, Rodrigues R, Fuciños C, Teixeira JA, Pastrana L, Malcata FX, Vicente AA. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit Rev Food Sci Nutr 2017; 57:1377-1393. [PMID: 26065435 DOI: 10.1080/10408398.2014.993749] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
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Affiliation(s)
- Oscar L Ramos
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal
| | - Ricardo N Pereira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Artur Martins
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Rui Rodrigues
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Clara Fuciños
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.,c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - José A Teixeira
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
| | - Lorenzo Pastrana
- c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain
| | - F Xavier Malcata
- b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.,d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal
| | - António A Vicente
- a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal
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Ferrari E, Capucciati A, Prada I, Zucca FA, D’Arrigo G, Pontiroli D, Bridelli MG, Sturini M, Bubacco L, Monzani E, Verderio C, Zecca L, Casella L. Synthesis, Structure Characterization, and Evaluation in Microglia Cultures of Neuromelanin Analogues Suitable for Modeling Parkinson's Disease. ACS Chem Neurosci 2017; 8:501-512. [PMID: 28292181 DOI: 10.1021/acschemneuro.6b00231] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
In the substantia nigra of human brain, neuromelanin (NM) released by degenerating neurons can activate microglia with consequent neurodegeneration, typical of Parkinson's disease (PD). Synthetic analogues of NM were prepared to develop a PD model reproducing the neuropathological conditions of the disease. Soluble melanin-protein conjugates were obtained by melanization of fibrillated β-lactoglobulin (fLG). The melanic portion of the conjugates contains either eumelanic (EufLG) or mixed eumelanic/pheomelanic composition (PheofLG), the latter better simulating natural NMs. In addition, the conjugates can be loaded with controlled amounts of iron. Upon melanization, PheofLG-Fe conjugates maintain the amyloid cross-β protein core as the only structurally organized element, similarly to human NMs. The similarity in composition and structural organization with the natural pigment is reflected by the ability of synthetic NMs to activate microglia, showing potential of the novel conjugates to model NM induced neuroinflammation. Thus, synthetic NM/microglia constitute a new model to develop anti-Parkinson drugs.
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Affiliation(s)
- Emanuele Ferrari
- Institute of Biomedical
Technologies, National Research Council of Italy, Via Fratelli
Cervi 93, 20090 Segrate (Milan), Italy
| | - Andrea Capucciati
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Ilaria Prada
- Institute of Neuroscience, National Research Council of Italy, Via Luigi Vanvitelli, 32, 20129 Milano, Italy
| | - Fabio Andrea Zucca
- Institute of Biomedical
Technologies, National Research Council of Italy, Via Fratelli
Cervi 93, 20090 Segrate (Milan), Italy
| | - Giulia D’Arrigo
- Institute of Neuroscience, National Research Council of Italy, Via Luigi Vanvitelli, 32, 20129 Milano, Italy
| | - Daniele Pontiroli
- Department of Physics and Earth Sciences “M. Melloni”, University of Parma, Parco Area delle Scienze 7/A, 43124 Parma, Italy
| | - Maria Grazia Bridelli
- Department of Physics and Earth Sciences “M. Melloni”, University of Parma, Parco Area delle Scienze 7/A, 43124 Parma, Italy
| | - Michela Sturini
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Luigi Bubacco
- Department of Biology, University of Padova, Via Ugo Bassi 58/B, 35131 Padova, Italy
| | - Enrico Monzani
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
| | - Claudia Verderio
- Institute of Neuroscience, National Research Council of Italy, Via Luigi Vanvitelli, 32, 20129 Milano, Italy
- IRCCS Humanitas, Via Manzoni 56, 20089 Rozzano (Milan), Italy
| | - Luigi Zecca
- Institute of Biomedical
Technologies, National Research Council of Italy, Via Fratelli
Cervi 93, 20090 Segrate (Milan), Italy
| | - Luigi Casella
- Department of Chemistry, University of Pavia, Via Taramelli 12, 27100 Pavia, Italy
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Carbonaro M, Di Venere A, Filabozzi A, Maselli P, Minicozzi V, Morante S, Nicolai E, Nucara A, Placidi E, Stellato F. Role of dietary antioxidant (−)-epicatechin in the development of β-lactoglobulin fibrils. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2016; 1864:766-72. [DOI: 10.1016/j.bbapap.2016.03.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 03/04/2016] [Accepted: 03/28/2016] [Indexed: 01/03/2023]
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42
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Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Dave AC, Loveday SM, Anema SG, Singh H. β-Casein will chaperone β-lactoglobulin during nanofibril assembly, but prefers familiar company at high concentrations. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Impact of stirring speed on β-lactoglobulin fibril formation. Food Sci Biotechnol 2016; 25:15-21. [PMID: 30263481 DOI: 10.1007/s10068-016-0093-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Revised: 01/04/2016] [Accepted: 01/04/2016] [Indexed: 10/21/2022] Open
Abstract
β-Lactoglobulin (β-lg) can produce fibrils that have multi-functional properties. Impacts of different stirring speeds on characteristics of β-lg fibrils as a stable form in β-lg fibril solutions were investigated. Fibril concentration, fibril morphology, turbidity, particle size distribution, zeta potential, and rheological behavior of solutions were studied. Stirring enhanced fibril formation and stability of a fibril solution, in comparison with unstirred solutions. Increasing the stirring speed produced more turbidity and a greater distribution of particle sizes, higher viscosity values, but no differences in zeta potential values of β-lg fibril solutions. However, a high stirring speed is not feasible due to reduction of the fibril yield and changes in fibril morphology.
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Baldassarre M, Bennett M, Barth A. Simultaneous acquisition of infrared, fluorescence and light scattering spectra of proteins: direct evidence for pre-fibrillar species in amyloid fibril formation. Analyst 2016; 141:963-73. [PMID: 26668843 DOI: 10.1039/c5an02283e] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Different spectroscopic approaches are often used to probe specific aspects of amyloid fibril formation but are usually performed separately and under different conditions. This makes it problematic to relate different aspects of the aggregation process when these are monitored by different methods. We report on a multispectral approach for simultaneous acquisition of infrared, fluorescence and light scattering spectra of proteins undergoing aggregation. We have applied our approach to study β-lactoglobulin, a milk protein known to form amyloid fibrils under well-established conditions. Our real-time multispectral measurements show that unfolding of this protein is followed by formation of early aggregates consisting of intermolecular β-sheets with a typical infrared absorption at ∼1619 cm(-1) in (2)H2O. These aggregates, which lead to an increase in the light scattering signal, do not bind the amyloid-specific fluorophore ThT and therefore consist of oligomers or protofibrils. Fibril growth is then observed as a sigmoidal increase in ThT fluorescence. After ∼25 h, a plateau is observed in the intensities of ThT emission and of the band at 1619 cm(-1), indicating that no new fibrils are forming. However, a second phase in the light scattering signal taking place after ∼25 h suggests that the fibrils are assembling into larger structures, known as mature fibrils. This is associated with an upshift of the main β-sheet band in the infrared spectrum. TEM analyses confirmed the existence of thick fibrils comprising 3-5 filaments.
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Affiliation(s)
- Maurizio Baldassarre
- Department of Biochemistry and Biophysics, Stockholm University, Stockholm, Sweden.
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Mohammadian M, Madadlou A. Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.022] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Wu X, Nishinari K, Gao Z, Zhao M, Zhang K, Fang Y, Phillips GO, Jiang F. Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Loveday SM, Peram MR, Singh H, Ye A, Jameson GB. Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species. Food Funct 2015; 5:2783-91. [PMID: 25259629 DOI: 10.1039/c4fo00362d] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food processing often alters the structure of proteins, and proteins are deliberately denatured and aggregated to improve technological functionality in many cases. However, the digestive consequences of processing-induced alterations to protein structure have only recently been studied. Here we explored the process-structure-digestibility relationship in the context of heat-processing effects on the structure and gastric digestibility of the bovine whey protein β-lactoglobulin (β-lg). Heating β-lg produces an array of non-native monomers, dimers and aggregates, and we have characterised these with reverse-phase high performance liquid chromatography (RP-HPLC) as a complement to our earlier work using polyacrylamide gel electrophoresis (PAGE) techniques. Using a combination of SDS-PAGE and RP-HPLC we have identified pepsin-resistant dimers and peptides that appear early in digestion. In an unexpected finding, native β-lg underwent complete hydrolysis during prolonged incubation (48 h) with pepsin. Two phases of hydrolysis were identified, and the transition between phases appears to result from alterations to the secondary structure of β-lg at 3-4 h, as measured with circular dichroism spectroscopy, and/or the binding and release of a pepsin inhibitor peptide. This work has unpacked some of the complexities of the processing-structure-digestibility relationship in a highly simplified system; further work is needed to explore the implications of these findings for food processors, regulatory authorities and consumers.
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Affiliation(s)
- Simon M Loveday
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand.
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Dave AC, Loveday SM, Anema SG, Jameson GB, Singh H. Formation of nano-fibrils from the A, B and C variants of bovine β-lactoglobulin. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.09.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Serfert Y, Lamprecht C, Tan CP, Keppler J, Appel E, Rossier-Miranda F, Schroen K, Boom R, Gorb S, Selhuber-Unkel C, Drusch S, Schwarz K. Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.026] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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