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Vinod SM, Sangeetha MS, Thamarai Selvan R, Shoba G, Tamizhdurai P, Kumaran R. Molecular docking approach on the molecular interactions involving beta-lactoglobulin (βLG)-4-Dicyanomethylene2,6-Dimethyl-4-Hpyran (DDP) dye in the presence of an antibiotic, norfloxacin. J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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2
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Singh G, Singh G, Kancharla S, Kang TS. Complexation Behavior of β-Lactoglobulin with Surface Active Ionic Liquids in Aqueous Solutions: An Experimental and Computational Approach. J Phys Chem B 2019; 123:2169-2181. [DOI: 10.1021/acs.jpcb.8b11610] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Gagandeep Singh
- Department of Chemistry, UGC-Centre for Advance Studies—II, Guru Nanak Dev University, Amritsar 143005, India
| | - Gurbir Singh
- Department of Chemistry, UGC-Centre for Advance Studies—II, Guru Nanak Dev University, Amritsar 143005, India
| | - Srinivasarao Kancharla
- Department of Earth Resources Engineering, Faculty of Engineering, Kyushu University, Fukuoka 819-0395, Japan
| | - Tejwant Singh Kang
- Department of Chemistry, UGC-Centre for Advance Studies—II, Guru Nanak Dev University, Amritsar 143005, India
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3
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Chabba S, Vashishat R, Mahajan RK. Characterization of interactions between β-lactoglobulin with surface active ionic liquids in aqueous medium. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.03.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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4
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Karimian Amroabadi M, Taheri-Kafrani A, Heidarpoor Saremi L, Rastegari AA. Spectroscopic studies of the interaction between alprazolam and apo-human serum transferrin as a drug carrier protein. Int J Biol Macromol 2018; 108:263-271. [DOI: 10.1016/j.ijbiomac.2017.11.179] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 11/29/2017] [Accepted: 11/30/2017] [Indexed: 01/20/2023]
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5
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Thermodynamics, interfacial pressure isotherms and dilational rheology of mixed protein-surfactant adsorption layers. Adv Colloid Interface Sci 2016. [PMID: 26198014 DOI: 10.1016/j.cis.2015.06.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Proteins and their mixtures with surfactants are widely used in many applications. The knowledge of their solution bulk behavior and its impact on the properties of interfacial layers made great progress in the recent years. Different mechanisms apply to the formation process of protein/surfactant complexes for ionic and non-ionic surfactants, which are governed mainly by electrostatic and hydrophobic interactions. The surface activity of these complexes is often remarkably different from that of the individual protein and has to be considered in respective theoretical models. At very low protein concentration, small amounts of added surfactants can change the surface activity of proteins remarkably, even though no strongly interfacial active complexes are observed. Also small added amounts of non-ionic surfactants change the surface activity of proteins in the range of small bulk concentrations or surface coverages. The modeling of the equilibrium adsorption behavior of proteins and their mixtures with surfactants has reached a rather high level. These models are suitable also to describe the high frequency limits of the dilational viscoelasticity of the interfacial layers. Depending on the nature of the protein/surfactant interactions and the changes in the interfacial layer composition rather complex dilational viscoelasticities can be observed and described by the available models. The differences in the interfacial behavior, often observed in literature for studies using different experimental methods, are at least partially explained by a depletion of proteins, surfactants and their complexes in the range of low concentrations. A correction of these depletion effects typically provides good agreement between the data obtained with different methods, such as drop and bubble profile tensiometry.
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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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7
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Thermally driven interactions between β-lactoglobulin and retinol acetate investigated by fluorescence spectroscopy and molecular modeling methods. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-015-0277-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Adak S, Datta S, Bhattacharya S, Banerjee R. Role of spacer length in interaction between novel gemini imidazolium surfactants and Rhizopus oryzae lipase. Int J Biol Macromol 2015; 81:560-7. [DOI: 10.1016/j.ijbiomac.2015.08.051] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 08/06/2015] [Accepted: 08/23/2015] [Indexed: 11/30/2022]
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9
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Imidazolium based ionic liquid type surfactant improves activity and thermal stability of lipase of Rhizopus oryzae. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.05.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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β-Lactoglobulin mutant Lys69Asn has attenuated IgE and increased retinol binding activity. J Biotechnol 2015; 212:181-8. [PMID: 26281976 DOI: 10.1016/j.jbiotec.2015.08.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 08/04/2015] [Accepted: 08/11/2015] [Indexed: 12/28/2022]
Abstract
β-Lactoglobulin (β-LG) is a member of lipocalin superfamily of transporters for small hydrophobic molecules such as retinoids, fatty acids, drugs, and vitamins. β-LG also is one of the major allergens in milk. Despite a lot of research on decreasing cow's milk allergenicity, the effects of mutations of β-LG on recognition by IgE from cow's milk allergy (CMA) patients have not been investigated. We describe here the expression in the yeast Pichia pastoris of a mutant bovine β-LG, in which lysine at position 69, in the main epitopes of the protein, was changed into asparagine (Lys69Asn). The purity and native like folded structure of the recombinant Lys69Asn β-LG was confirmed by HPLC, SDS-PAGE, mass spectrometry and circular dichroism. Lys69Asn β-LG has a fourfold stronger affinity than the wild-type protein for retinol, palmitic acid, and resveratrol, as determined by quenching of the intrinsic tryptophan fluorescence. At the same time the Lys69Asn mutant had a 9 fold attenuated, compared with the wild-type, affinity for IgE of sera from patients suffering from cow's milk allergy, whereas no difference could be detected between mutant and wild-type for binding of the IgGs of four monoclonal antibodies. The results of this study demonstrated the significant role of Lys69 residue on the binding and immuoreactivity properties of β-LG.
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Dan A, Gochev G, Miller R. Tensiometry and dilational rheology of mixed β-lactoglobulin/ionic surfactant adsorption layers at water/air and water/hexane interfaces. J Colloid Interface Sci 2015; 449:383-91. [DOI: 10.1016/j.jcis.2015.01.035] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 01/13/2015] [Accepted: 01/14/2015] [Indexed: 11/29/2022]
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12
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β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.023] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Diniz RS, Coimbra JSDR, Teixeira ÁVNDC, da Costa AR, Santos IJB, Bressan GC, da Cruz Rodrigues AM, da Silva LHM. Production, characterization and foamability of α-lactalbumin/glycomacropeptide supramolecular structures. Food Res Int 2014; 64:157-165. [PMID: 30011635 DOI: 10.1016/j.foodres.2014.05.079] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2014] [Revised: 05/26/2014] [Accepted: 05/30/2014] [Indexed: 12/26/2022]
Abstract
The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and glycomacropeptide were produced under varying heat treatments (25 to 75°C) and acidic conditions (pH3.5 to 6.5). Isothermal titration calorimetry experiments showed protein interactions and demonstrated that this is an enthalpically driven process. Supramolecular protein structures in aqueous solutions were characterized by circular dichroism and intrinsic fluorescence spectroscopy. Additional photon correlation spectroscopy experiments showed that the size distribution of the structures ranged from 4 to 3545nm among the different conditions. At higher temperatures, lower pH increased particle size. The foamability of the supramolecular protein structures was evaluated. Analysis of variance and analysis of regression for foaming properties indicated that the two-factor interactions between pH and temperature exhibited a significant effect on the volume and stability of the foam.
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Affiliation(s)
- Renata Silva Diniz
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Jane Sélia Dos Reis Coimbra
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil.
| | | | - Angélica Ribeiro da Costa
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Igor José Boggione Santos
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Gustavo Costa Bressan
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal de Viçosa, Campus Universitário s/n, Centro, 36570-000, Viçosa, MG, Brazil
| | - Antonio Manuel da Cruz Rodrigues
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
| | - Luiza Helena Meller da Silva
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Campus do Guamá 66000-000, Belém, PA, Brazil
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Mikhailovskaya AA, Noskov BA, Lin SY, Loglio G, Miller R. Formation of Protein/Surfactant Adsorption Layer at the Air/Water Interface as Studied by Dilational Surface Rheology. J Phys Chem B 2011; 115:9971-9. [DOI: 10.1021/jp204956g] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. A. Mikhailovskaya
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - B. A. Noskov
- Department of Colloid Chemistry, St. Petersburg State University, Universitetsky pr. 26, 198504 St. Petersburg, Russia
| | - S.-Y. Lin
- Chemical Engineering Department, National Taiwan University of Science and Technology, 43 Keelung Road, Section 4, Taipei, 106 Taiwan
| | - G. Loglio
- Dipartimento di Chimica Organica, Universita degli Studi di Firenze, Via della Lastruccia 13, 50019 Sesto Fiorentino, Firenze, Italy
| | - R. Miller
- MPI für Kolloid- und Grenzflächenforschung, Wissenschaftspark Golm, D-14424 Golm, Germany
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Taheri-Kafrani A, Choiset Y, Faizullin DA, Zuev YF, Bezuglov VV, Chobert JM, Bordbar AK, Haertlé T. Interactions of β-lactoglobulin with serotonin and arachidonyl serotonin. Biopolymers 2011; 95:871-80. [DOI: 10.1002/bip.21690] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2011] [Revised: 06/09/2011] [Accepted: 06/09/2011] [Indexed: 11/10/2022]
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16
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Bello M, Portillo-Téllez MDC, García-Hernández E. Energetics of Ligand Recognition and Self-Association of Bovine β-Lactoglobulin: Differences between Variants A and B. Biochemistry 2010; 50:151-61. [DOI: 10.1021/bi1016155] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Martiniano Bello
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior, Ciudad Universitaria, México 04510, D.F., México
| | - María del Carmen Portillo-Téllez
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior, Ciudad Universitaria, México 04510, D.F., México
| | - Enrique García-Hernández
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior, Ciudad Universitaria, México 04510, D.F., México
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17
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Survey of the year 2008: applications of isothermal titration calorimetry. J Mol Recognit 2010; 23:395-413. [DOI: 10.1002/jmr.1025] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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18
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Taheri-Kafrani A, Asgari-Mobarakeh E, Bordbar AK, Haertlé T. Structure–function relationship of β-lactoglobulin in the presence of dodecyltrimethyl ammonium bromide. Colloids Surf B Biointerfaces 2010; 75:268-74. [DOI: 10.1016/j.colsurfb.2009.08.045] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2009] [Revised: 08/23/2009] [Accepted: 08/28/2009] [Indexed: 11/28/2022]
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19
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Xiao J, Cao H, Wang Y, Zhao J, Wei X. Glycosylation of Dietary Flavonoids Decreases the Affinities for Plasma Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:6642-8. [PMID: 19722570 DOI: 10.1021/jf901456u] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Jianbo Xiao
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China
- Department of Nutrition, Faculty of Health and Welfare, Okayama Prefectural University, Kuboki 111, Soja, Okayama 7191197, Japan
| | - Hui Cao
- School of Chemistry and Chemical Engineering, Nantong University, Nantong, 226007, PR China
| | - Yuanfeng Wang
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China
| | - Jinyao Zhao
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, PR China
| | - Xinlin Wei
- Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China
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Augustin MA, Hemar Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chem Soc Rev 2009; 38:902-12. [DOI: 10.1039/b801739p] [Citation(s) in RCA: 432] [Impact Index Per Article: 28.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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