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Nath H, Sarmah RJ, Kundu S. Langmuir monolayer of lysozyme at variable subphase pH conditions: a comprehensive study on structure, morphology and hysteresis behaviour. RSC Adv 2023; 13:22789-22799. [PMID: 37520086 PMCID: PMC10373444 DOI: 10.1039/d3ra03710j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Accepted: 07/15/2023] [Indexed: 08/01/2023] Open
Abstract
Formation of a pure Langmuir monolayer of lysozyme at the air-water interface and its investigation by means of a surface pressure (π)-mean molecular area (A) isotherm has been accomplished under different subphase pH conditions. A normalized area-time curve confirms the stable nature of the lysozyme monolayer whose compressibility variation with an increased surface pressure at specific subphase pH has also been studied from π-A isotherms. The monolayers exhibit irreversible hysteresis behaviour irrespective of subphase pH conditions, as evidenced from successive compression-expansion π-A isotherm cycles. Comparison of surface thermodynamics under hysteresis with subphase pH variation confirms that the monolayer at subphase pH ≈ 4.0 involves a greater amount of energy to attain and retain the ordered and compact monolayer than the other two pH conditions (pH ≈ 7.0 and 9.5). In situ visualization of lysozyme monolayers by Brewster angle microscopy suggests the homogeneous and stripe-like pattern formation at lower and higher surface pressure respectively. Further investigations of lysozyme films at solid surfaces have been carried out with atomic force microscopy and X-ray reflectivity (XRR) analysis. Structural reversibility of lysozyme molecules under compression-expansion-compression of the monolayer is revealed from the comparison of height profiles of AFM images and electron density profiles as extracted from XRR analysis of the films deposited during both first and second compressions of the monolayer. The mechanism of the structural rearrangement of lysozyme molecules with surface pressure variation at different subphase pH is explored, correlating macroscopic and microscopic information.
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Affiliation(s)
- Himadri Nath
- Soft Nano Laboratory (SNL), Physical Sciences Division, Institute of Advanced Study in Science and Technology (IASST) Vigyan Path, Paschim Boragaon, Garchuk Guwahati Assam 781035 India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India
| | - Raktim J Sarmah
- Soft Nano Laboratory (SNL), Physical Sciences Division, Institute of Advanced Study in Science and Technology (IASST) Vigyan Path, Paschim Boragaon, Garchuk Guwahati Assam 781035 India
| | - Sarathi Kundu
- Soft Nano Laboratory (SNL), Physical Sciences Division, Institute of Advanced Study in Science and Technology (IASST) Vigyan Path, Paschim Boragaon, Garchuk Guwahati Assam 781035 India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India
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2
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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3
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Qashqoosh MTA, Alahdal FAM, Manea YK, Zubair S, Khan RH, Khan AM, Naqvi S. Binding ability of roxatidine acetate and roxatidine acetate supported chitosan nanoparticles towards bovine serum albumin: characterization, spectroscopic and molecular docking studies. J Biomol Struct Dyn 2023; 41:106-124. [PMID: 34821213 DOI: 10.1080/07391102.2021.2004234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The RxAc drug loaded on Tween80-chitosan-TPP nanoparticles (NRxAc) has been characterized and probed by UV-Vis, PXRD, FTIR, DLS and SEM technique. The physicochemical characteristics of NRxAc have been employed and evaluated for formulation of drug, particle size, external morphology, drug content and in vitro drug release. Multi-spectroscopic (i.e. fluorescence, UV-Vis, CD spectroscopy) and molecular docking techniques were also used to study the interaction of BSA with RxAc and NRxAc. RxAc and NRxAc quenched the fluorescence emission of BSA via a static quenching mechanism. The experimental data of Fluorescence demonstrated that the binding constant of RxAc and NRxAc were found around 104 L.mol-1, which suggests moderate binding affinity with BSA via hydrophobic forces. Through the site marker displacement experiments and molecular docking, the probable binding location of RxAc and NRxAc has been suggested in subdomain IB (site III) of BSA. Altogether, the results of present study can provide an important insight and a great deal of helpful information for future design of antiulcer drugs. Hence, The RxAc-loaded chitosan nanoparticles produced might be utilized as a successful tool for developing and using antiulcer drugs.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Mohsen T A Qashqoosh
- Department of Chemistry, Aligarh Muslim University, Aligarh, Uttar Pradesh, India.,Department of Chemistry, University of Aden, Aden, Yemen
| | - Faiza A M Alahdal
- Department of Chemistry, Aligarh Muslim University, Aligarh, Uttar Pradesh, India.,Department of Chemistry, Hodeidah University, Al Hudaydah, Yemen
| | - Yahiya Kadaf Manea
- Department of Chemistry, Aligarh Muslim University, Aligarh, Uttar Pradesh, India.,Department of Chemistry, University of Aden, Aden, Yemen
| | - Swaleha Zubair
- Department of Computer science, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Rizwan Hasan Khan
- Interdisciplinary Biotechnology Unit, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Amjad Mumtaz Khan
- Department of Chemistry, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Saeeda Naqvi
- Department of Chemistry, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
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Bertsch P, Böcker L, Palm AS, Bergfreund J, Fischer P, Mathys A. Arthrospira platensis protein isolate for stabilization of fluid interfaces: Effect of physicochemical conditions and comparison to animal-based proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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5
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Li S, Liu Y, Qin W, Zhang Q, Chen D, Lin D, Liu S, Huang Z, Chen H. Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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6
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Foaming properties and aggregation mechanism of egg white protein with different physical treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112505] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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7
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Bertsch P, Böcker L, Mathys A, Fischer P. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Wang L, Li L, Xu N, Sun W, Ding B, Xu W, Li Z. Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105263] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Developments in understanding and assessment of egg and egg product quality over the last century. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933913000408] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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10
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Ma Y, Zhao Y, Jiang Y, Chi Y. Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin. Food Chem 2019; 285:296-304. [DOI: 10.1016/j.foodchem.2019.01.170] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 01/04/2019] [Accepted: 01/29/2019] [Indexed: 01/04/2023]
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11
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Gharbi N, Labbafi M. Influence of treatment-induced modification of egg white proteins on foaming properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.060] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Audebert A, Saint-Jalmes A, Beaufils S, Lechevalier V, Le Floch-Fouéré C, Cox S, Leconte N, Pezennec S. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams. J Colloid Interface Sci 2019; 542:222-232. [DOI: 10.1016/j.jcis.2019.02.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
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13
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Sams L, Amara S, Mansuelle P, Puppo R, Lebrun R, Paume J, Giallo J, Carrière F. Characterization of pepsin from rabbit gastric extract, its action on β-casein and the effects of lipids on proteolysis. Food Funct 2019; 9:5975-5988. [PMID: 30379166 DOI: 10.1039/c8fo01450g] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Rabbit gastric extract (RGE) is a source of gastric enzymes for in vitro digestion studies. While its gastric lipase activity has been characterized and compared to other lipases, its pepsin activity has not been studied. We measured pepsin activity in RGE using both hemoglobin and azocoll as substrates, and identified the protein separated by SDS-PAGE as a type II-4 mature pepsin of 328 amino acid residues using Edman sequencing, LC-MS/MS analysis and intact mass measurement. As a proof-of-concept that RGE was suitable for in vitro digestion of both proteins and lipids, it was used for studying the proteolysis of β-casein under conditions mimicking the early stages of intragastric digestion. β-Casein was displayed either in solution or at the surface of a β-casein-stabilized rapeseed oil emulsion to investigate the impact of lipids and lipolysis on proteolysis. Proteolysis of β-casein was quantified based on the kinetics of β-casein disappearance, the identification of various peptides generated upon digestion and their variation with time. The results obtained with RGE were highly similar to those obtained with equivalent amounts of porcine pepsin used as a reference standard. Digestion of β-casein was slower when it was displayed at the oil-water interface and some degradation peptides were transiently observed at higher levels and for a longer time than with β-casein in solution, or accumulated upon digestion. N-terminal sequencing of the main isolated peptides revealed a sequential action of pepsin starting from the hydrophobic C-terminal end of β-casein, which was impaired by the interaction of β-casein with lipids.
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Affiliation(s)
- Laura Sams
- Aix Marseille Université, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, Marseille, France.
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14
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How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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15
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Ansari SS, Yousuf I, Arjmand F, Siddiqi MK, Naqvi S. Exploring the intermolecular interactions and contrasting binding of flufenamic acid with hemoglobin and lysozyme: A biophysical and docking insight. Int J Biol Macromol 2018; 116:1105-1118. [DOI: 10.1016/j.ijbiomac.2018.05.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 04/22/2018] [Accepted: 05/10/2018] [Indexed: 12/13/2022]
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16
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Boire A, Bouchoux A, Bouhallab S, Chapeau AL, Croguennec T, Ferraro V, Lechevalier V, Menut P, Pézennec S, Renard D, Santé-Lhoutellier V, Laleg K, Micard V, Riaublanc A, Anton M. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.06.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Bénarouche A, Habchi J, Cagna A, Maniti O, Girard-Egrot A, Cavalier JF, Longhi S, Carrière F. Interfacial Properties of N TAIL, an Intrinsically Disordered Protein. Biophys J 2018; 113:2723-2735. [PMID: 29262365 DOI: 10.1016/j.bpj.2017.10.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 10/06/2017] [Accepted: 10/10/2017] [Indexed: 11/19/2022] Open
Abstract
Intrinsically disordered proteins (IDPs) lack stable secondary and tertiary structure under physiological conditions in the absence of their biological partners and thus exist as dynamic ensembles of interconverting conformers, often highly soluble in water. However, in some cases, IDPs such as the ones involved in neurodegenerative diseases can form protein aggregates and their aggregation process may be triggered by the interaction with membranes. Although the interfacial behavior of globular proteins has been extensively studied, experimental data on IDPs at the air/water (A/W) and water/lipid interfaces are scarce. We studied here the intrinsically disordered C-terminal domain of the Hendra virus nucleoprotein (NTAIL) and compared its interfacial properties to those of lysozyme that is taken as a model globular protein of similar molecular mass. Adsorption of NTAIL at the A/W interface was studied in the absence and presence of phospholipids using Langmuir films, polarization modulated-infrared reflection-absorption spectroscopy, and an automated drop tensiometer for interfacial tension and elastic modulus determination with oscillating bubbles. NTAIL showed a significant surface activity, with a higher adsorption capacity at the A/W interface and penetration into egg phosphatidylcholine monolayer compared to lysozyme. Whereas lysozyme remains folded upon compression of the protein layer at the A/W interface and shows a quasi-pure elastic behavior, NTAIL shows a much higher molecular area and forms a highly viscoelastic film with a high dilational modulus. To our knowledge, a new disorder-to-order transition is thus observed for the NTAIL protein that folds into an antiparallel β-sheet at the A/W interface and presents strong intermolecular interactions.
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Affiliation(s)
- Anaïs Bénarouche
- Aix-Marseille University, CNRS, Enzymologie Interfaciale et Physiologie de la Lipolyse UMR 7282, Marseille, France; TECLIS Scientific, Tassin, France
| | - Johnny Habchi
- Aix-Marseille University, CNRS, Architecture et Fonction des Macromolécules Biologiques (AFMB) UMR 7257, Marseille, France
| | | | - Ofelia Maniti
- Université de Lyon, Université Claude Bernard Lyon 1, CNRS, INSA Lyon, CPE Lyon, UMR 5246 Institut de Chimie et Biochimie Moléculaires et Supramoléculaires, Equipe Génie Enzymatique, Membranes Biomimétiques et Assemblages Supramoléculaires (GEMBAS), Villeurbanne, France
| | - Agnès Girard-Egrot
- Université de Lyon, Université Claude Bernard Lyon 1, CNRS, INSA Lyon, CPE Lyon, UMR 5246 Institut de Chimie et Biochimie Moléculaires et Supramoléculaires, Equipe Génie Enzymatique, Membranes Biomimétiques et Assemblages Supramoléculaires (GEMBAS), Villeurbanne, France
| | - Jean-François Cavalier
- Aix-Marseille University, CNRS, Enzymologie Interfaciale et Physiologie de la Lipolyse UMR 7282, Marseille, France
| | - Sonia Longhi
- Aix-Marseille University, CNRS, Architecture et Fonction des Macromolécules Biologiques (AFMB) UMR 7257, Marseille, France.
| | - Frédéric Carrière
- Aix-Marseille University, CNRS, Enzymologie Interfaciale et Physiologie de la Lipolyse UMR 7282, Marseille, France.
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Rudra S, Jana A, Sepay N, Patel BK, Mahapatra A. Characterization of the binding of strychnine with bovine β-lactoglobulin and human lysozyme using spectroscopic, kinetic and molecular docking analysis. NEW J CHEM 2018. [DOI: 10.1039/c8nj00810h] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The binding interaction of a well known alkaloid strychnine (STN) with the mammalian milk protein β-lactoglobulin and human lysozyme has been explored by using several spectroscopic techniques along with computational studies.
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Affiliation(s)
- Suparna Rudra
- Department of Chemistry
- Jadavpur University
- Kolkata 700032
- India
| | - Abhisek Jana
- Department of Chemistry
- Jadavpur University
- Kolkata 700032
- India
| | - Nayim Sepay
- Department of Chemistry
- Jadavpur University
- Kolkata 700032
- India
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Derde M, Vié V, Walrant A, Sagan S, Lechevalier V, Guérin-Dubiard C, Pezennec S, Cochet MF, Paboeuf G, Pasco M, Baron F, Gautier M, Jan S, Nau F. Antimicrobial activity of lysozyme isoforms: Key molecular features. Biopolymers 2017; 107. [DOI: 10.1002/bip.23040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 11/11/2022]
Affiliation(s)
- Melanie Derde
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Véronique Vié
- Université de Rennes 1, Institut de Physique de Rennes, UMR6251, CNRS; Rennes F-35 France
| | - Astrid Walrant
- Sorbonne Universités, UPMC Université Paris 06, PSL Research University, Ecole Normale Supérieure, CNRS, Laboratoire des Biomolécules (LBM); Paris F-75 France
| | - Sandrine Sagan
- Sorbonne Universités, UPMC Université Paris 06, PSL Research University, Ecole Normale Supérieure, CNRS, Laboratoire des Biomolécules (LBM); Paris F-75 France
| | | | | | | | | | - Gilles Paboeuf
- Université de Rennes 1, Institut de Physique de Rennes, UMR6251, CNRS; Rennes F-35 France
| | | | - Florence Baron
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Michel Gautier
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Sophie Jan
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
| | - Françoise Nau
- STLO, UMR1253, Agrocampus Ouest, INRA; Rennes F-35 France
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Boisselier É, Demers É, Cantin L, Salesse C. How to gather useful and valuable information from protein binding measurements using Langmuir lipid monolayers. Adv Colloid Interface Sci 2017; 243:60-76. [PMID: 28372794 DOI: 10.1016/j.cis.2017.03.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 03/14/2017] [Accepted: 03/15/2017] [Indexed: 12/22/2022]
Abstract
This review presents data on the influence of various experimental parameters on the binding of proteins onto Langmuir lipid monolayers. The users of the Langmuir methodology are often unaware of the importance of choosing appropriate experimental conditions to validate the data acquired with this method. The protein Retinitis pigmentosa 2 (RP2) has been used throughout this review to illustrate the influence of these experimental parameters on the data gathered with Langmuir monolayers. The methods detailed in this review include the determination of protein binding parameters from the measurement of adsorption isotherms, infrared spectra of the protein in solution and in monolayers, ellipsometric isotherms and fluorescence micrographs.
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Affiliation(s)
- Élodie Boisselier
- CUO-Recherche, Hôpital du Saint-Sacrement, Centre de recherche du CHU de Québec and Département d'ophtalmologie, Faculté de médecine, and Regroupement stratégique PROTEO, Université Laval, Québec, Québec, Canada.
| | - Éric Demers
- CUO-Recherche, Hôpital du Saint-Sacrement, Centre de recherche du CHU de Québec and Département d'ophtalmologie, Faculté de médecine, and Regroupement stratégique PROTEO, Université Laval, Québec, Québec, Canada
| | - Line Cantin
- CUO-Recherche, Hôpital du Saint-Sacrement, Centre de recherche du CHU de Québec and Département d'ophtalmologie, Faculté de médecine, and Regroupement stratégique PROTEO, Université Laval, Québec, Québec, Canada
| | - Christian Salesse
- CUO-Recherche, Hôpital du Saint-Sacrement, Centre de recherche du CHU de Québec and Département d'ophtalmologie, Faculté de médecine, and Regroupement stratégique PROTEO, Université Laval, Québec, Québec, Canada.
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22
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Lechevalier V, Guérin-Dubiard C, Anton M, Beaumal V, David Briand E, Gillard A, Le Gouar Y, Musikaphun N, Pasco M, Dupont D, Nau F. Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.022] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Bénarouche A, Sams L, Bourlieu C, Vié V, Point V, Cavalier JF, Carrière F. Studying Gastric Lipase Adsorption Onto Phospholipid Monolayers by Surface Tensiometry, Ellipsometry, and Atomic Force Microscopy. Methods Enzymol 2016; 583:255-278. [PMID: 28063494 DOI: 10.1016/bs.mie.2016.09.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The access to kinetic parameters of lipolytic enzyme adsorption onto lipids is essential for a better understanding of the overall catalytic process carried out by these interfacial enzymes. Gastric lipase, for instance, shows an apparent optimum activity on triglycerides (TAG) at acidic pH, which is controlled by its pH-dependent adsorption at lipid-water interfaces. Since gastric lipase acts on TAG droplets covered by phospholipids, but does not hydrolyze these lipids, phospholipid monolayers spread at the air-water interfaces can be used as biomimetic interfaces to study lipase adsorption and penetration through the phospholipid layer, independently from the catalytic activity. The adsorption of recombinant dog gastric lipase (rDGL) onto 1,2-dilauroyl-sn-glycero-3-phosphocholine (DLPC) monolayers can be monitored by surface tensiometry at various enzyme concentrations, pHs, and surface pressures (Π). These experimental data and the use of Langmuir adsorption isotherm and Verger-de Haas' lipase kinetics models further allow estimating various parameters including the adsorption equilibrium constant (KAds), the interfacial concentration [Formula: see text] , the molar fraction [Formula: see text] (ΦE*(%), mol%), and the molecular area [Formula: see text] of rDGL adsorbed onto the DLPC monolayer under various conditions. Additional insight into rDGL adsorption/insertion on phospholipid monolayers can be obtained by combining ellipsometry, Langmuir-Blodgett film transfer, and atomic force microscopy. When using multicomponent phospholipid monolayers with phase separation, these techniques allow to visualizing how rDGL preferentially partitions toward liquid expanded phase and at phase boundaries, gets adsorbed at various levels of insertion and impacts on the lateral organization of lipids.
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Affiliation(s)
- A Bénarouche
- CNRS, Aix Marseille Université, Enzymologie Interfaciale et de Physiologie de la Lipolyse, Marseille, France
| | - L Sams
- CNRS, Aix Marseille Université, Enzymologie Interfaciale et de Physiologie de la Lipolyse, Marseille, France
| | - C Bourlieu
- INRA CIRAD, UMR1208 IATE, Montpellier, France
| | - V Vié
- Université Rennes 1, Institut de Physique de Rennes, UMR CNRS 6251, Rennes cedex, France
| | - V Point
- CNRS, Aix Marseille Université, Enzymologie Interfaciale et de Physiologie de la Lipolyse, Marseille, France
| | - J F Cavalier
- CNRS, Aix Marseille Université, Enzymologie Interfaciale et de Physiologie de la Lipolyse, Marseille, France
| | - F Carrière
- CNRS, Aix Marseille Université, Enzymologie Interfaciale et de Physiologie de la Lipolyse, Marseille, France.
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Gleason C, Yee C, Masatani P, Middaugh CR, Vance A. Probing Shear Thinning Behaviors of IgG Molecules at the Air-Water Interface via Rheological Methods. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:496-504. [PMID: 26673996 DOI: 10.1021/acs.langmuir.5b03806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Shear thinning behavior, often observed in shear viscosity tests of IgG therapeutic molecules, could lead to significant disparities in the projections for the viscosity profile of a molecule. Despite its importance, molecular determinants of sheer thinning in protein suspensions are largely unknown. To better understand the factors influencing sheer thinning, viscosity profiles of IgG1 and IgG2 molecules were monitored over a wide range of bulk concentrations (0.007-70 mg/mL). The degree of shear-thinning of 70 and 0.007 mg/mL samples was minimal in comparison to the 0.7 mg/mL solution for both IgG molecules. These observations suggest that bulk concentration alone does not determine the degree of sheer thinning, and additional factors play a role. Additional data reveals, within a threshold range of concentrations, that a strong correlation exists between the degree of shear thinning and the surface area to volume (SA:V) ratio of an IgG sample exposed to the interface. The influence of the interface, however, diminishes when the bulk concentration falls outside this concentration window. Also revealed by interfacial oscillatory rheological testing, both IgG molecules showed solid-like behavior (G'i) at the air-water interface at 0.7 mg/mL, whereas liquid-like behavior (G″i) was dominant at 0.007 and 70 mg/mL concentrations. These observations imply that the lack of solid-like behavior was due to the absence of a network structure. Likewise the addition of polysorbate 20 (PS20) to the 0.7 mg/mL solutions decreased the degree of shear thinning by disrupting the network structure at the interface. Taken together, the results presented here suggest that, although shear thinning behavior is a manifestation of an interfacial, rather than a bulk, phenomenon, the extent of it depends on how susceptible the surface molecules are to the air-water interface, where the surface molecular structures are influenced by the bulk properties.
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Affiliation(s)
- Camille Gleason
- Materials and System Analytics, Amgen Inc. , Thousand Oaks, California 91320, United States
| | - Chanel Yee
- Materials and System Analytics, Amgen Inc. , Thousand Oaks, California 91320, United States
| | - Peter Masatani
- Materials and System Analytics, Amgen Inc. , Thousand Oaks, California 91320, United States
| | - C Russell Middaugh
- Department of Pharmaceutical Chemistry, University of Kansas , Lawrence, Kansas 66047, United States
| | - Aylin Vance
- Materials and System Analytics, Amgen Inc. , Thousand Oaks, California 91320, United States
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25
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Binding properties and structure-affinity relationships of food antioxidant butylated hydroxyanisole and its metabolites with lysozyme. Food Chem 2015; 188:370-6. [PMID: 26041206 DOI: 10.1016/j.foodchem.2015.05.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Revised: 04/08/2015] [Accepted: 05/05/2015] [Indexed: 11/23/2022]
Abstract
Considering the harmful impact of food antioxidants on human bodies, thoroughly exposing their potential effects at the molecular level is important. In this study, the binding interactions of butylated hydroxyanisole (BHA), a phenolic antioxidant, and its different major metabolites tert-butylhydroquinone (TBHQ) and tert-butylbenzoquinone (TBQ) with lysozyme were examined via fluorescence, three-dimensional fluorescence, circular dichroism (CD), and ligand-protein docking studies. The three compounds caused strong quenching of lysozyme fluorescence by a static quenching mechanism but with different quenching efficiencies and different effects on the α-helix content of the lysozyme. The order of binding affinity of lysozyme for all test compounds is as follows: BHA>TBQ>TBHQ. Thermodynamic parameters indicated that hydrogen bonding and van der Waals forces perform dominant functions in the binding between these compounds and lysozyme. Furthermore, structure-affinity relationships between the model compounds and lysozyme were established on the basis of computational analyses.
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26
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Derde M, Nau F, Guérin-Dubiard C, Lechevalier V, Paboeuf G, Jan S, Baron F, Gautier M, Vié V. Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2015; 1848:1065-73. [PMID: 25615689 DOI: 10.1016/j.bbamem.2015.01.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 01/05/2015] [Accepted: 01/11/2015] [Indexed: 11/17/2022]
Abstract
Antimicrobial resistance is currently an important public health issue. The need for innovative antimicrobials is therefore growing. The ideal antimicrobial compound should limit antimicrobial resistance. Antimicrobial peptides or proteins such as hen egg white lysozyme are promising molecules that act on bacterial membranes. Hen egg white lysozyme has recently been identified as active on Gram-negative bacteria due to disruption of the outer and cytoplasmic membrane integrity. Furthermore, dry-heating (7 days and 80 °C) improves the membrane activity of lysozyme, resulting in higher antimicrobial activity. These in vivo findings suggest interactions between lysozyme and membrane lipids. This is consistent with the findings of several other authors who have shown lysozyme interaction with bacterial phospholipids such as phosphatidylglycerol and cardiolipin. However, until now, the interaction between lysozyme and bacterial cytoplasmic phospholipids has been in need of clarification. This study proposes the use of monolayer models with a realistic bacterial phospholipid composition in physiological conditions. The lysozyme/phospholipid interactions have been studied by surface pressure measurements, ellipsometry and atomic force microscopy. Native lysozyme has proved able to absorb and insert into a bacterial phospholipid monolayer, resulting in lipid packing reorganization, which in turn has lead to lateral cohesion modifications between phospholipids. Dry-heating of lysozyme has increased insertion capacity and ability to induce lipid packing modifications. These in vitro findings are then consistent with the increased membrane disruption potential of dry heated lysozyme in vivo compared to native lysozyme. Moreover, an eggPC monolayer study suggested that lysozyme/phospholipid interactions are specific to bacterial cytoplasmic membranes.
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Affiliation(s)
- Melanie Derde
- Agrocampus Ouest, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France; INRA, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France.
| | - Françoise Nau
- Agrocampus Ouest, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France; INRA, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France
| | - Catherine Guérin-Dubiard
- Agrocampus Ouest, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France; INRA, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France
| | - Valérie Lechevalier
- Agrocampus Ouest, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France; INRA, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France
| | - Gilles Paboeuf
- Université de Rennes 1, Institut de physique de Rennes, UMR6251, CNRS, F-35042 Rennes, France
| | - Sophie Jan
- Agrocampus Ouest, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France; INRA, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France
| | - Florence Baron
- Agrocampus Ouest, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France; INRA, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France
| | - Michel Gautier
- Agrocampus Ouest, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France; INRA, UMR1253 Science et technologie du lait et de l'œuf, F-35042 Rennes, France
| | - Véronique Vié
- Université de Rennes 1, Institut de physique de Rennes, UMR6251, CNRS, F-35042 Rennes, France
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27
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Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface. J Colloid Interface Sci 2015; 437:219-226. [DOI: 10.1016/j.jcis.2014.09.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 09/12/2014] [Accepted: 09/15/2014] [Indexed: 11/30/2022]
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28
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Jash C, Basu P, Payghan PV, Ghoshal N, Kumar GS. Chelerythrine–lysozyme interaction: spectroscopic studies, thermodynamics and molecular modeling exploration. Phys Chem Chem Phys 2015; 17:16630-45. [DOI: 10.1039/c5cp00424a] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The binding of the iminium and alkanolamine forms of chelerythrine to lysozyme (Lyz) was investigated by spectroscopy and molecular modeling studies.
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Affiliation(s)
- Chandrima Jash
- Biophysical Chemistry Laboratory
- Chemistry Division
- CSIR-Indian Institute of Chemical Biology
- Kolkata 700 032
- India
| | - Pritha Basu
- Biophysical Chemistry Laboratory
- Chemistry Division
- CSIR-Indian Institute of Chemical Biology
- Kolkata 700 032
- India
| | - Pavan V. Payghan
- Structural Biology and Bioinformatics Division
- CSIR-Indian Institute of Chemical Biology
- Kolkata 700 032
- India
| | - Nanda Ghoshal
- Structural Biology and Bioinformatics Division
- CSIR-Indian Institute of Chemical Biology
- Kolkata 700 032
- India
| | - Gopinatha Suresh Kumar
- Biophysical Chemistry Laboratory
- Chemistry Division
- CSIR-Indian Institute of Chemical Biology
- Kolkata 700 032
- India
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29
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Derde M, Nau F, Lechevalier V, Guérin-Dubiard C, Paboeuf G, Jan S, Baron F, Gautier M, Vié V. Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2014; 1848:174-83. [PMID: 25450345 DOI: 10.1016/j.bbamem.2014.10.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 09/26/2014] [Accepted: 10/20/2014] [Indexed: 01/24/2023]
Abstract
Lysozyme is mainly described active against Gram-positive bacteria, but is also efficient against some Gram-negative species. Especially, it was recently demonstrated that lysozyme disrupts Escherichia coli membranes. Moreover, dry-heating changes the physicochemical properties of the protein and increases the membrane activity of lysozyme. In order to elucidate the mode of insertion of lysozyme into the bacterial membrane, the interaction between lysozyme and a LPS monolayer mimicking the E. coli outer membrane has been investigated by tensiometry, ellipsometry, Brewster angle microscopy and atomic force microscopy. It was thus established that lysozyme has a high affinity for the LPS monolayer, and is able to insert into the latter as long as polysaccharide moieties are present, causing reorganization of the LPS monolayer. Dry-heating increases the lysozyme affinity for the LPS monolayer and its insertion capacity; the resulting reorganization of the LPS monolayer is different and more drastic than with the native protein.
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Affiliation(s)
- Melanie Derde
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France.
| | - Françoise Nau
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France
| | - Valérie Lechevalier
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France
| | - Catherine Guérin-Dubiard
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France
| | - Gilles Paboeuf
- Université de Rennes 1, Institut de Physique de Rennes, UMR6251, CNRS, F-35042 Rennes, France
| | - Sophie Jan
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France
| | - Florence Baron
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France
| | - Michel Gautier
- Agrocampus Ouest, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France; INRA, UMR1253 Science et Technologie du Lait et de l'Oeuf, F-35042 Rennes, France
| | - Véronique Vié
- Université de Rennes 1, Institut de Physique de Rennes, UMR6251, CNRS, F-35042 Rennes, France.
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30
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Terme N, Jacquemet A, Benvegnu T, Vié V, Lemiègre L. Modification of bipolar lipid conformation at the air/water interface by a single stereochemical variation. Chem Phys Lipids 2014; 183:9-17. [DOI: 10.1016/j.chemphyslip.2014.04.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 04/25/2014] [Accepted: 04/28/2014] [Indexed: 01/10/2023]
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31
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Mitropoulos V, Mütze A, Fischer P. Mechanical properties of protein adsorption layers at the air/water and oil/water interface: a comparison in light of the thermodynamical stability of proteins. Adv Colloid Interface Sci 2014; 206:195-206. [PMID: 24332621 DOI: 10.1016/j.cis.2013.11.004] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2013] [Revised: 09/07/2013] [Accepted: 11/06/2013] [Indexed: 01/18/2023]
Abstract
Over the last decades numerous studies on the interfacial rheological response of protein adsorption layers have been published. The comparison of these studies and the retrieval of a common parameter to compare protein interfacial activity are hampered by the fact that different boundary conditions (e.g. physico-chemical, instrumental, interfacial) were used. In the present work we review previous studies and attempt a unifying approach for the comparison between bulk protein properties and their adsorption films. Among many common food grade proteins we chose bovine serum albumin, β-lactoglobulin and lysozyme for their difference in thermodynamic stability and studied their adsorption at the air/water and limonene/water interface. In order to achieve this we have i) systematically analyzed protein adsorption kinetics in terms of surface pressure rise using a drop profile analysis tensiometer and ii) we addressed the interfacial layer properties under shear stress using an interfacial shear rheometer under the same experimental conditions. We could show that thermodynamically less stable proteins adsorb generally faster and yield films with higher shear rheological properties at air/water interface. The same proteins showed an analog behavior when adsorbing at the limonene/water interface but at slower rates.
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32
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Cholesterol favors the anchorage of human dystrophin repeats 16 to 21 in membrane at physiological surface pressure. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2014; 1838:1266-73. [PMID: 24440661 DOI: 10.1016/j.bbamem.2014.01.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2013] [Revised: 01/07/2014] [Accepted: 01/10/2014] [Indexed: 12/28/2022]
Abstract
Dystrophin (DYS) is a filamentous protein that connects the cytoskeleton and the extracellular matrix via the sarcolemma, conferring resistance to muscular cells. In this study, interactions between the DYS R16-21 fragment and lipids were examined using Langmuir films made of anionic and zwitterionic lipids. The film fluidity was modified by the addition of 15% cholesterol. Whatever the lipid mixture examined, at low surface pressure (20 mN/m) few differences appeared on the protein insertion and the presence of cholesterol did not affect the protein/lipid interactions. At high surface pressure (30 mN/m), the protein insertion was very low and occurred only in zwitterionic films in the liquid-expanded phase. In anionic films, electrostatic interactions prevented the protein insertion outright, and caused accumulation of the protein on the hydrophilic part of the monolayer. Addition of cholesterol to both lipid mixtures drastically modified the protein-lipid interactions: the DYS R16-21 insertion increased and its organization in the monolayer appeared to be more homogeneous. The presence of accessible cholesterol recognition amino-acid consensus sequences in this fragment may enhance the protein/membrane binding at physiological lateral pressure. These results suggest that the anchorage of dystrophin to the membrane in vivo may be stabilized by cholesterol-rich nano-domains in the inner leaflet of sarcolemma.
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33
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Jash C, Kumar GS. Binding of alkaloids berberine, palmatine and coralyne to lysozyme: a combined structural and thermodynamic study. RSC Adv 2014. [DOI: 10.1039/c3ra46053c] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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34
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Zhang J, Wu N, Yang X, He X, Guo J, Zhu J. Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12390] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jinbo Zhang
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
| | - Nana Wu
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
- Academy of State Administration of Grain; Beijing 100037 China
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xiuting He
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
| | - Jian Guo
- Research and Development Center of Food Proteins; Department of Food Science and Technology; South China University of Technology; Guangzhou 510640 China
| | - Jianhua Zhu
- Yingdong Food Science and Technology College; Shaoguan College; Shaoguan 512005 Guangdong China
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35
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Zhang J, Wu N, Lan T, Yang X. Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature, short-time dry-heating Maillard reaction. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12323] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jinbo Zhang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Nana Wu
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
- Academy of State Administration of Grain; Beijing 100037 China
| | - Ting Lan
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
- Preparatory adult education college; Guizhou Minzu University; Guiyang 550025 China
| | - Xiaoquan Yang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology; Guangzhou 510640 China
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Engelhardt K, Rumpel A, Walter J, Dombrowski J, Kulozik U, Braunschweig B, Peukert W. Protein adsorption at the electrified air-water interface: implications on foam stability. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2012; 28:7780-7787. [PMID: 22530646 DOI: 10.1021/la301368v] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The surface chemistry of ions, water molecules, and proteins as well as their ability to form stable networks in foams can influence and control macroscopic properties such as taste and texture of dairy products considerably. Despite the significant relevance of protein adsorption at liquid interfaces, a molecular level understanding on the arrangement of proteins at interfaces and their interactions has been elusive. Therefore, we have addressed the adsorption of the model protein bovine serum albumin (BSA) at the air-water interface with vibrational sum-frequency generation (SFG) and ellipsometry. SFG provides specific information on the composition and average orientation of molecules at interfaces, while complementary information on the thickness of the adsorbed layer can be obtained with ellipsometry. Adsorption of charged BSA proteins at the water surface leads to an electrified interface, pH dependent charging, and electric field-induced polar ordering of interfacial H(2)O and BSA. Varying the bulk pH of protein solutions changes the intensities of the protein related vibrational bands substantially, while dramatic changes in vibrational bands of interfacial H(2)O are simultaneously observed. These observations have allowed us to determine the isoelectric point of BSA directly at the electrolyte-air interface for the first time. BSA covered air-water interfaces with a pH near the isoelectric point form an amorphous network of possibly agglomerated BSA proteins. Finally, we provide a direct correlation of the molecular structure of BSA interfaces with foam stability and new information on the link between microscopic properties of BSA at water surfaces and macroscopic properties such as the stability of protein foams.
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Affiliation(s)
- Kathrin Engelhardt
- Institute of Particle Technology (LFG), University of Erlangen-Nuremberg, Cauerstrasse 4, 91058 Erlangen, Germany
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