Probing the in situ competitive displacement of protein by nonionic surfactant using atomic force microscopy

In situ interaction of pea peptides and bile salts under in vitro digestion: Potential impact on lipolysis

The present work evaluated how a native pea protein isolate (PPI) affects the key roles carried out by bile salts (BS) in lipid digestion by means of the in vitro static INFOGEST protocol. Two gastric residence times were evaluated (10 and 60 min), and then the peptides obtained (GPPP) were mixed with BS at physiological concentration in simulated intestinal fluid to understand how they interact with BS both at the bulk and at the interface. Both GPPP give rise to a film with a predominant viscous character that does not constitute a barrier to the penetration of BS, but interact with BS in the bulk duodenal fluid. When the peptides flushing from the stomach after the different gastric residence times undergo duodenal digestion, it was found that for the longer gastric residence time the percentage of soluble fraction in the duodenal phase, that perform synergistically with BS micelles, was twice that of the lower residence time, leading to an increase in the solubilization of oleic acid. These results finally lead to a greater extent of lipolysis of olive oil emulsions. This work demonstrates the usefulness of in vitro models as a starting point to study the influence of gastric residence time of pea protein on its interaction with BS, affecting lipolysis. Pea proteins were shown to be effective emulsifiers that synergistically perform with BS improving the release and bioaccessibility of bioactive lipids as olive oil.

Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer

Proteins and low-molecular-weight (LMW) surfactants are widely used for the physical stabilization of many emulsion-based food products. This study investigated the oil-water interfacial behavior between pea protein isolate (PPI) and phospholipid (PL). The emulsions prepared with different concentrations of PPI and PL were stabilized by their synergetic or competitive adsorption at the oil-water interface. In addition, the quantitative proteomics results could illustrate the displacements of proteins by PL. The result showed that the vicilin (7S) could be preferentially displaced by PL. Meanwhile, the results of quartz crystal microbalance with dissipation (QCM-D) indicated the high affinity of legumin (11S) with PL, suggesting that the legumin possessed higher interfacial affinity to prevent interfacial displacement. This research could help us to understand the interaction and competitive adsorption between plant proteins and LMW surfactants profoundly, which could promote the development of plant protein-based emulsion beverage with improved stability.

A Sebum-Mimetic Lipid Monolayer and Its Interaction with (Bio)Surfactants

Surfactants present in cleansing formulations interact not only with the unwanted lipids accumulating on the human skin (dirt) but also with its protective lipidic layer (sebum). Development of simple models of human sebum would help to compare different surfactants and biosurfactants under the same conditions. In this contribution we propose a first monolayer model of synthetic sebum composed of lard, stearic acid, lanolin, squalane and cholesterol. The monolayer compression isotherm features a gas-liquid (G-LE1), two liquid-liquid transitions (LE1-LE2 and LE2-LC), and a collapse at πcoll = 45 mN/m. The monolayer spread on pure water and pre-compressed to π0 = 30 mN/m was exposed to four synthetic surfactants (sodium lauryl sulfate (SLS), sodium laureth sulfate (SLES), ammonium lauryl sulfate (ALS) and cocamidopropyl betaine (CAPB)) and four plant extracts (oat (Avena sativa L.), horse chestnut (Aesculus hippocastanum L.), cowherb (Vaccaria hispanica [P. Mill.] Rauschert), soybean (Glycine max L.) and soapwort (Saponaria officinalis L.)) introduced to the subphase at a dry mass content of 1% (w/w). Three modes of the monolayer-(bio)surfactant interactions were observed: (1) complete solubilization (SLS, SLES, ALS, CAPB); (2) penetration accompanied by an increase of surface pressure and elasticity but without solubilization (horse chestnut, cowherb, soapwort); (3) no interaction (oat, soybean).

An overview of nanoemulsion characterization via atomic force microscopy

Nanoemulsion-based systems are widely applied in food industries for protecting active ingredients against oxidation and degradation and controlling the release rate of active core ingredients under particular conditions. Visualizing the interface morphology and measuring the interfacial interaction forces of nanoemulsion droplets are essential to tailor and design intelligent nanoemulsion-based systems. Atomic force microscopy (AFM) is being established as an important technique for interface characterization, due to its unique advantages over traditional imaging and surface force-determining approaches. However, there is a gap in knowledge about the applicability of AFM in characterizing the droplet interface properties of nanoemulsions. This review aims to describe the fundamentals of the AFM technique and nanoemulsions, mainly focusing on the recent use of AFM to investigate nanoemulsion properties. In addition, by reviewing interfacial studies on emulsions in general, perspectives for the further development of AFM to study nanoemulsions are also discussed.

Getting the feel of food structure with atomic force microscopy

This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is placed on the novel insights gained from the use of the technique to study food macromolecules and food colloids, and the subsequent applications of this new knowledge in food science. Use as a force transducer is still emerging and greater emphasis is given on the methodology and analysis. Where available, applications of force measurements between molecules or between larger colloidal particles are discussed, where they have led to new insights or solved problems related to food science. The future prospects of the technique in imaging or through force measurements are discussed.

Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air-Water Interfaces

Whey protein adsorbed to an interface forms a viscoelastic interfacial film but is displaced competitively from the interface by a small-molecule surfactant added afterward. The present study evaluated the impact of the covalent conjugation of high- or low-molecular-weight sodium alginate (HA or LA) to whey protein isolate (WPI) via the Maillard reaction on the ability of whey protein to resist surfactant-induced competitive displacement from the air-water interface. Surfactant added after the pre-adsorption of conjugate to the interface increased surface pressure. At a given surface pressure, the WPI-LA conjugate showed a significantly higher interfacial area coverage and lower interfacial film thickness compared to those of the WPI-HA conjugate or unconjugated WPI. The addition of LA to the aqueous phase had little effect on the interfacial area and thickness of pre-adsorbed WPI. These results suggest the importance of the molecular weight of the polysaccharide moiety in determining interfacial properties of whey protein-alginate conjugates.

Dynamic Interactions between a Silica Sphere and Deformable Interfaces in Organic Solvents Studied by Atomic Force Microscopy

Recent studies have successfully measured surface forces using atomic force microscope (AFM) and modeled surface deformations using the Stokes-Reynolds-Young-Laplace (SRYL) equations for particle-droplet, particle-bubble, droplet-droplet, and bubble-bubble systems in various solutions. The current work focuses on interactions between spherical silica particles and a viscoelastic interface of water droplets in crude oil. The self-assembly of surface active natural polyaromatic molecules (NPAMs) at the oil-water interface has previously been shown to change a viscous dominant oil-water interface to an elastic dominant interface upon aging, due to gradual formation of rigid interfacial networks. AFM was used to measure the interactions between a small silica sphere (D ≈ 8 μm) and a deformable water droplet (D ≈ 70 μm), which exhibits time-dependent interfacial viscoelasticity in NPAM solutions. Unlike the systems studied previously, the measured deformation shown as a repulsive force over the region of constant compliance could not be modeled adequately by the conventional SRYL equations which are applicable only to purely Laplacian interfaces. As the water droplet ages in NPAM solutions, a rigid "skin" forms at the oil-water interface, with the interface exhibiting increased elasticity. Over a short aging period (up to 15 min in NPAM-in-toluene solution), interfacial deformation is well predicted by the SRYL model. However, upon further exposure to the NPAM solution, droplet deformation is overpredicted by the model. Physical properties of this mechanical barrier as a function of interfacial aging were further investigated by measuring interfacial tension, dilatational rheology, and interfacial "crumpling" (non-smooth, non-Laplacian interface) upon droplet volume reduction. By introducing a viscoelasticity parameter to account for interfacial stiffening and using experimentally determined elasticity, we are able to correct this discrepancy and predict droplet deformation under AFM cantilever compression. This parameter appears to be important for modeling non-Laplacian systems of significant viscoelastic contributions, such as biological cell membranes or polymer blends.

Interaction of Quillaja bark saponins with food-relevant proteins

The surface activity and aggregation behaviour of two Quillaja bark saponins (QBS) are compared using surface tension, conductometry and light scattering. Despite formally of the same origin (bark of the Quillaja saponaria Molina tree), the two QBS show markedly different ionic characters and critical micelle concentrations (7.7·10(-6) mol·dm(-3) and 1.2·10(-4) mol·dm(-3)). The new interpretation of the surface tension isotherms for both QBS allowed us to propose an explanation for the previous discrepancy concerning the orientation of the saponin molecules in the adsorbed layer. The effect of three food-related proteins (hen egg lysozyme, bovine β-lactoglobulin and β-casein) on surface tension of the saponins is also described. Dynamic surface tension was measured at fixed protein concentrations and QBS concentrations varying in the range 5·10(-7)-1·10(-3) mol·dm(-3). Both dynamic and extrapolated equilibrium surface tensions of the protein/QBS mixtures depend not only on the protein, but also on the QBS source. In general, the surface tension for mixtures of the QBS with lower CMC and less ionic character shows less pronounced synergistic effects. This is especially well visible for β-casein/QBS mixtures, where a characteristic maximum in the surface tension isotherm around the molar ratio of one can be noticed for one saponin product, but not for the other.

The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

We hypothesize that the rate of release of lipids from salmon muscle during in vitro digestion is altered by additional meal components. In vitro digestion of salmon was performed using a mixture of porcine gastrointestinal enzymes and bile salts. Broccoli and barley were also added to the digestion simulating a meal. The extent of lipolysis was determined by measuring the release of fatty acids (FAs) during sampling at the simulated gastric phase endpoint (60 minutes) and 20, 40, 60, 80, 110 and 140 minutes simulated small intestinal phase, using solid phase extraction and GC-FID. Adding barley resulted in a lower overall release of FA from salmon, whereas broccoli caused an initial delay followed by increased release from 80-140 min when lipid digestion of salmon alone plateaued. The impact of broccoli and barley on the release of peptides and digesta viscosity were also measured. The effect of different components in the meal shown by this in vitro study suggests that it would be possible to make dietary changes affecting the lipolysis, further triggering specific responses in the gastrointestinal tract. However, these observations need to be validated in vivo, and the mechanisms need to be further examined.

Adsorption behavior of a human monoclonal antibody at hydrophilic and hydrophobic surfaces

One aspiration for the formulation of human monoclonal antibodies (mAb) is to reach high solution concentrations without compromising stability. Protein surface activity leading to instability is well known, but our understanding of mAb adsorption to the solid-liquid interface in relevant pH and surfactant conditions is incomplete. To investigate these conditions, we used total internal reflection fluorescence (TIRF) and neutron reflectometry (NR). The mAb tested ("mAb-1") showed highest surface loading to silica at pH 7.4 (~12 mg/m(2)), with lower surface loading at pH 5.5 (~5.5 mg/m(2), further from its pI of 8.99) and to hydrophobized silica (~2 mg/m(2)). The extent of desorption of mAb-1 from silica or hydrophobized silica was related to the relative affinity of polysorbate 20 or 80 for the same surface. mAb-1 adsorbed to silica on co-injection with polysorbate (above its critical micelle concentration) and also to silica pre-coated with polysorbate. A bilayer model was developed from NR data for mAb-1 at concentrations of 50-5000 mg/L, pH 5.5, and 50-2000 mg/L, pH 7.4. The inner mAb-1 layer was adsorbed to the SiO₂ surface at near saturation with an end-on" orientation, while the outer mAb-1 layer was sparse and molecules had a "side-on" orientation. A non-uniform triple layer was observed at 5000 mg/L, pH 7.4, suggesting mAb-1 adsorbed to the SiO₂ surface as oligomers at this concentration and pH. mAb-1 adsorbed as a sparse monolayer to hydrophobized silica, with a layer thickness increasing with bulk concentration - suggesting a near end-on orientation without observable relaxation-unfolding.

Nonlinear viscoelasticity and shear localization at complex fluid interfaces

Foams and emulsions are often exposed to strong external fields, resulting in large interface deformations far beyond the linear viscoelastic regime. Here, we investigate the nonlinear and transient interfacial rheology of adsorption layers in large-amplitude oscillatory shear flow. As a prototypical material forming soft-solid-type interfacial adsorption layers, we use Acacia gum (i.e., gum arabic), a protein/polysaccharide hybrid. We quantify its nonlinear flow properties at the oil/water interface using a biconical disk interfacial rheometer and analyze the nonlinear stress response under forced strain oscillations. From the resulting Lissajous curves, we access quantitative measures recently introduced for nonlinear viscoelasticity, including the intracycle moduli for both the maximum and zero strains and the degree of plastic energy dissipation upon interfacial yielding. We demonstrate using in situ flow visualization that the onset of nonlinear viscoelasticity coincides with shear localization at the interface. Finally, we address the nonperiodic character of this flow transition using an experimental procedure based on opposing stress pulses, allowing us to extract additional interfacial properties such as the critical interfacial stress upon yielding and the permanent deformation.

Stick-slip phenomenon in measurements of dynamic contact angles and surface viscoelasticity of poly(styrene-b-isoprene-b-styrene) triblock copolymers

In this paper, a series of poly(styrene-b-isoprene-b-styrene) triblock copolymers (SIS), with different chemical components, was synthesized by anionic polymerization. The relationships between surface structures of these block copolymers and their stick-slip phenomena were investigated. There is a transition from stick-slip to a closely smooth motion for the SIS films with increasing PS content; the patterns almost vanish and the three-phase line appears to move overall smoothly on the film surface. The results show that the observed stick-slip pattern is strongly dependent on surface viscoelasticity. The jumping angle Δθ, which is defined as θ(1) - θ(2) (when a higher limit to θ(1) is obtained, the triple line "jumps" from θ(1) to θ(2) with increases in drop volume), was employed to scale the stick-slip behavior on various SIS film surfaces. Scanning force microscopy/atomic force microscopy (AFM) and sum frequency generation methods were used to investigate the surface structures of the films and the contributions of various possible factors to the observed stick-slip behavior. It was found that there is a linear relationship between jumping angle Δθ and the slope of the approach curve obtained from AFM force measurement. This means that the stick-slip behavior may be attributed mainly to surface viscoelasticity for SIS block copolymers. The measurement of jumping angle Δθ may be a valuable method for studying surface structure relaxation of polymer films.

Atomic force microscopy as a nanoscience tool in rational food design

Atomic force microscopy (AFM) is a nanoscience tool that has been used to provide new information on the molecular structure of food materials. As an imaging tool it has led to solutions to previously intractable problems in food science. This type of information can provide a basis for tailoring food structures to optimise functional behaviour. Such an approach will be illustrated by indicating how a basic understanding of the role of interfacial stability in complex foods systems can be extended to understand how such interfacial structures behave on digestion, and how this in turn suggests routes for the rational design of processed food structures to modify lipolysis and control fat intake. As a force transducer AFM can be used to probe interactions between food structures such as emulsion droplets at the colloidal level. This use of force spectroscopy will be illustrated through showing how it allows the effect of the structural modification of interfacial structures on colloidal interactions to be probed in model emulsion systems. Direct studies on interactions between colliding soft, deformable droplets reveal new types of interactions unique to deformable particles that can be exploited to manipulate the behaviour of processed or natural emulsion structures involved in digestion processes. Force spectroscopy can be adapted to probe specific intermolecular interactions, and this application of the technique will be illustrated through its use to test molecular hypotheses for the bioactivity of modified pectin molecules.