1
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Liu J, Gensberger-Reigl S, Zenker H, Schichtl TM, Utz W, Pischetsrieder M. Regioselective analysis of heat-induced conformational changes of β-lactoglobulin by quantitative liquid chromatography-mass spectrometry analysis of chemical labeling kinetics. Food Chem 2024; 460:140716. [PMID: 39106758 DOI: 10.1016/j.foodchem.2024.140716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/08/2024] [Accepted: 07/28/2024] [Indexed: 08/09/2024]
Abstract
β-Lactoglobulin is a main allergen in cow's milk; its allergenicity is strongly impacted by processing. To understand heat-induced epitope-specific effects, the present study analyzed regiospecific conformational changes of heated native β-lactoglobulin variant A (BLG-A). Complementary fluorescence spectroscopy methods indicated two denaturation phases comprising minor sequential conformational changes (25-75 °C) and complete transitions (80-90 °C). Regioselective conformational changes of BLG-A in the native state (25 °C), sequential (70 °C) and complete transition (90 °C) were determined by quantitative liquid chromatography-mass spectrometry analysis of chemical labeling kinetics covering 14 lysine residues and the N-terminus. Conformational changes in two phases were observed for N-terminus, K8 (both N-terminal chain), K60 (β-sheet C), K75 (β-sheet D), K77 (DE loop), K83 (β-sheet E), K100 and K101 (FG loop). The residues K14 (β-sheet A1), K47 (β-sheet B), K69, K70 (both β-sheet D), and K91 (β-sheet F) were not involved in conformational changes.
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Affiliation(s)
- Jiajia Liu
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Sabrina Gensberger-Reigl
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Hannah Zenker
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Theresa Maria Schichtl
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Wolfgang Utz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany; FAU NeW - Research Center New Bioactive Compounds, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
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2
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Zhuo X, Jasiukenaite I, Löbmann K. β-Lactoglobulin-based amorphous solid dispersions: A graphical review on the state-of-the-art. Eur J Pharm Biopharm 2024:114396. [PMID: 38971201 DOI: 10.1016/j.ejpb.2024.114396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/27/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
Proteins have recently caught attention as potential excipients for amorphous solid dispersions (ASDs) to improve oral bioavailability of poorly water-soluble drugs. Notably, the studies have highlighted whey protein isolates, particularly β-lactoglobulin (BLG), as promising candidates in amorphous stabilization, dissolution and solubility enhancement, achieving drug loadings of 50 wt% and higher. Consequently, investigations into the mechanisms underlying the solid-state stabilization of amorphous drugs and the enhancement of drug solubility in solution have been conducted. This graphical review provides a comprehensive overview of recent findings concerning BLG-based ASDs. Firstly, the dissolution performance of BLG-based ASDs is compared to more traditional polymer-based ASDs. Secondly, the drug loading onto BLG and the resulting amorphous stabilization mechanisms is summarized. Thirdly, interactions between BLG and drug molecules in solution are described as the mechanisms governing the improvement of drug solubility. Lastly, we outline the impact of the spray drying process on the secondary structure of BLG, and the resulting differences in amorphous stabilization and drug dissolution performance between α-helix-rich and β-sheet-rich BLG-based ASDs.
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Affiliation(s)
- Xuezhi Zhuo
- Zerion Pharma A/S, Fruebjergvej 3, 2100 Copenhagen, Denmark
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3
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Pham PC, Taylor M, Nguyen GTH, Beltran J, Bennett JL, Ho J, Donald WA. Binding of Per- and Polyfluoroalkyl Substances to β-Lactoglobulin from Bovine Milk. Chem Res Toxicol 2024; 37:757-770. [PMID: 38625865 DOI: 10.1021/acs.chemrestox.4c00021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/18/2024]
Abstract
Per- and polyfluoroalkyl substances (PFAS) are known for their high environmental persistence and potential toxicity. The presence of PFAS has been reported in many dairy products. However, the mechanisms underlying the accumulation of PFAS in these products remain unclear. Here, we used native mass spectrometry and molecular dynamics simulations to probe the interactions between 19 PFAS of environmental concern and two isoforms of the major bovine whey protein β-lactoglobulin (β-LG). We observed that six of these PFAS bound to both protein isoforms with low- to mid-micromolar dissociation constants. Based on quantitative, competitive binding experiments with endogenous ligands, PFAS can bind orthosterically and preferentially to β-LG's hydrophobic ligand-binding calyx. β-Cyclodextrin can also suppress binding of PFAS to β-LG owing to the ability of β-cyclodextrin to directly sequester PFAS from solution. This research sheds light on PFAS-β-LG binding, suggesting that such interactions could impact lipid-fatty acid transport in bovine mammary glands at high PFAS concentrations. Furthermore, our results highlight the potential use of β-cyclodextrin in mitigating PFAS binding, providing insights toward the development of strategies to reduce PFAS accumulation in dairy products and other biological systems.
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Affiliation(s)
- P Chi Pham
- School of Chemistry, University of New South Wales, Sydney, New South Wales 2052, Australia
| | - Mackenzie Taylor
- School of Chemistry, University of New South Wales, Sydney, New South Wales 2052, Australia
| | - Giang T H Nguyen
- School of Chemistry, University of New South Wales, Sydney, New South Wales 2052, Australia
| | - Jeunesse Beltran
- School of Chemistry, University of New South Wales, Sydney, New South Wales 2052, Australia
| | - Jack L Bennett
- School of Chemistry, University of New South Wales, Sydney, New South Wales 2052, Australia
| | - Junming Ho
- School of Chemistry, University of New South Wales, Sydney, New South Wales 2052, Australia
| | - William A Donald
- School of Chemistry, University of New South Wales, Sydney, New South Wales 2052, Australia
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4
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Zhuo X, Ochner J, Leng D, Foderà V, Löbmann K. Exploring the effect of protein secondary structure on the solid state and physical stability of protein-based amorphous solid dispersions. Eur J Pharm Biopharm 2024; 198:114274. [PMID: 38561067 DOI: 10.1016/j.ejpb.2024.114274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/25/2024] [Accepted: 03/29/2024] [Indexed: 04/04/2024]
Abstract
Amorphous solid dispersions (ASDs) using proteins as carriers have emerged as a promising strategy for stabilizing amorphous drug molecules. Proteins possess diverse three-dimensional structures that significantly influence their own properties and may also impact the properties of ASDs. We prepared β-lactoglobulin (BLG) with different contents of β-sheet and α-helical secondary structures by initially dissolving BLG in different mixed solvents, containing different ratios of water, methanol/ethanol, and acetic acid, followed by spray drying of the solutions. Our findings revealed that an increase in α-helical content resulted in a decrease in the glass transition temperature (Tg) of the protein. Subsequently, we utilized the corresponding mixed solvents to dissolve both BLG and the model drug celecoxib (CEL), allowing the preparation of ASDs containing either β-sheet-rich or α-helix/random coil-rich BLG. Using spray drying, we successfully developed BLG-based ASDs with drug loadings ranging from 10 wt% to 90 wt%. At drug loadings below 40 wt%, samples prepared using both methods exhibited single-phase ASDs. However, heterogeneous systems formed when the drug loading exceeded 40 wt%. At higher drug loadings, physical stability assessments demonstrated that the α-helix/random coil-rich BLG structure exerted a more pronounced stabilizing effect on the drug-rich phase compared to the β-sheet-rich BLG. Overall, our results highlight the importance of considering protein secondary structure in the design of ASDs.
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Affiliation(s)
- Xuezhi Zhuo
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark
| | - Julia Ochner
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark
| | - Donglei Leng
- Zerion Pharma A/S, Blokken 11, DK-3460 Birkerød, Denmark
| | - Vito Foderà
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark
| | - Korbinian Löbmann
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark; Zerion Pharma A/S, Blokken 11, DK-3460 Birkerød, Denmark.
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5
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Zhuo X, Tozzetti M, Arnous A, Leng D, Foderà V, Löbmann K. Investigating the influence of protein secondary structure on the dissolution behavior of β-lactoglobulin-based amorphous solid dispersions. Int J Pharm 2024; 653:123887. [PMID: 38346599 DOI: 10.1016/j.ijpharm.2024.123887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/06/2024] [Accepted: 02/06/2024] [Indexed: 02/22/2024]
Abstract
Proteins acting as carriers in amorphous solid dispersions (ASDs) demonstrate a notable sensitivity to the spray drying process, potentially leading to changes in their conformation. The main aim of this study was to investigate the dissolution performance of ASDs based on proteins with different content of secondary structures, specifically β-sheet and α-helix structures. We prepared β-sheet-rich and α-helix-rich β-lactoglobulin (BLG), along with corresponding ASDs containing 10 wt% and 30 wt% drug loadings, through spray drying using celecoxib as the model drug. Circular dichroism and Fourier Transform Infrared Spectroscopy results revealed that even though changes in secondary structure were obtained in the spray-dried powders, the BLGs exhibited reversibility upon re-dissolving in phosphate buffer with varying pH levels. Both β-sheet-rich BLG and α-helix-rich BLG exhibited enhanced dissolution rates and higher solubility in the media with pH values far from the isoelectric point (pI) of BLG (pH 2, 7, 8, and 9) compared to the pH closer to the pI (pH 3, 4, 5, and 6). Notably, the release rate and solubility of the drug and BLG from both types of BLG-based ASDs at 10 wt% drug loading were largely dependent on the solubility of pure SD-BLGs. α-helix-rich BLG-ASDs consistently exhibited equivalent or superior performance to β-sheet-rich BLG-ASDs in terms of drug release rate and solubility, regardless of drug loading. Moreover, both types of BLG-based ASDs at 10 wt% drug loading exhibited faster release rates and higher solubility, for both the drug and BLG, compared to the ASDs at 30 wt% drug loading in pHs 2, 7, and 9 media.
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Affiliation(s)
- Xuezhi Zhuo
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark
| | - Martina Tozzetti
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark
| | - Anis Arnous
- Zerion Pharma A/S, Blokken 11, DK-3460 Birkerød, Denmark
| | - Donglei Leng
- Zerion Pharma A/S, Blokken 11, DK-3460 Birkerød, Denmark
| | - Vito Foderà
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark
| | - Korbinian Löbmann
- Department of Pharmacy, University of Copenhagen, Universitetsparken 2, DK-2100 Copenhagen, Denmark; Zerion Pharma A/S, Blokken 11, DK-3460 Birkerød, Denmark
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6
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Grinberg VY, Burova TV, Grinberg NV, Dubovik AS, Plashchina IG, Khokhlov AR. Energetics of β-lactoglobulin-flavor compounds interactions. Food Res Int 2024; 177:113855. [PMID: 38225130 DOI: 10.1016/j.foodres.2023.113855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Interaction of bovine β-lactoglobulin (BLG) with several flavor compounds (FC) (2-methylpyrazine, vanillin, 2-acetylpyridine, 2- and 3-acetylthiophene, methyl isoamyl ketone, heptanone, octanone, and nonanone) was studied by high-sensitivity differential scanning calorimetry. The denaturation temperature, enthalpy, and heat capacity increment were determined at different FC concentrations. It was found that the denaturation temperature and heat capacity increment do not depend on the FC concentration, while the denaturation enthalpy decreases linearly with the FC concentration. These thermodynamic effects disclose the preferential FC binding to the unfolded form of BLG. By the obtained calorimetric data, the free energies of FC binding vs. the FC concentrations were calculated. These dependences were shown to be linear. Their slope relates closely to the overall FC affinity for the unfolded BLG in terms of the Langmuir binding model. The overall BLG affinity for FC varies from 20 M-1 (2-methylpyrazine) up to 360 M-1(nonanone). The maximal stoichiometry of the BLG-FC complexes was roughly estimated as a ratio of the length of the unfolded BLG to the molecular length of FC. Using these estimates, the apparent BLG-FC binding constants were determined. They are in the range of 0.3-8.0 M-1 and correlated strictly with the FC lipophilicity descriptor (logP).
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Affiliation(s)
- Valerij Y Grinberg
- A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov St. 28, Moscow 119991, Russian Federation; N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin St. 4, Moscow 119991, Russian Federation.
| | - Tatiana V Burova
- A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov St. 28, Moscow 119991, Russian Federation
| | - Natalia V Grinberg
- A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov St. 28, Moscow 119991, Russian Federation
| | - Alexander S Dubovik
- A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov St. 28, Moscow 119991, Russian Federation; N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin St. 4, Moscow 119991, Russian Federation
| | - Irina G Plashchina
- N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin St. 4, Moscow 119991, Russian Federation
| | - Alexei R Khokhlov
- A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Vavilov St. 28, Moscow 119991, Russian Federation
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7
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Venturi S, Rossi B, Tortora M, Torre R, Lapini A, Foggi P, Paolantoni M, Catalini S. Amyloidogenic and non-amyloidogenic molten globule conformation of β-lactoglobulin in self-crowded regime. Int J Biol Macromol 2023; 242:124621. [PMID: 37141974 DOI: 10.1016/j.ijbiomac.2023.124621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 04/16/2023] [Accepted: 04/23/2023] [Indexed: 05/06/2023]
Abstract
Molecular insights on the β-lactoglobulin thermal unfolding and aggregation are derived from FTIR and UV Resonance Raman (UVRR) investigations. We propose an in situ and in real-time approach that thanks to the identification of specific spectroscopic markers can distinguish the two different unfolding pathways pursued by β-lactoglobulin during the conformational transition from the folded to the molten globule state, as triggered by the pH conditions. For both the investigated pH values (1.4 and 7.5) the greatest conformational variation of β-lactoglobulin occurs at 80 °C and a high degree of structural reversibility after cooling is observed. In acidic condition β-lactoglobulin exposes to the solvent its hydrophobic moieties in a much higher extent than in neutral solution, resulting on a highly open conformation. Moving from the diluted to the self-crowded regime, the solution pH and consequently the different molten globule conformation select the amyloid or non-amyloid aggregation pathway. At acidic condition the amyloid aggregates form during the heating cycle leading to the formation of transparent hydrogel. On the contrary, in neutral condition the amyloid aggregates never form. Information on the secondary structure conformational change of β-lactoglobulin and the formation of amyloid aggregates are obtained by FTIR spectroscopy and are related to the information of the structural changes localized around the aromatic amino acid sites by UVRR technique. Our results highlight a strong involvement of the chain portions where tryptophan is located on the formation of amyloid aggregates.
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Affiliation(s)
- Sara Venturi
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy
| | - Barbara Rossi
- Elettra-Sincrotrone Trieste, S.S. 114 km 163.5, Basovizza, 34149 Trieste, Italy
| | - Mariagrazia Tortora
- Elettra-Sincrotrone Trieste, S.S. 114 km 163.5, Basovizza, 34149 Trieste, Italy; AREA SCIENCE PARK, Padriciano, 99, 34149 Trieste, Italy
| | - Renato Torre
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; Dipartimento di Fisica ed Astronomia, Università di Firenze, Via G. Sansone, 1, 50019 Sesto Fiorentino, Italy
| | - Andrea Lapini
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale, Università degli Studi di Parma, Parco Area delle Scienze, 17/A, 43124 Parma, PR, Italy
| | - Paolo Foggi
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; Dipartimento di Chimica, Biologia e Biotecnologie, Università di Perugia, Via Elce di sotto 8, 06123 Perugia, Italy; CNR-INO, Consiglio Nazionale Delle Ricerche - Istituto Nazionale di Ottica, Largo Fermi 6, 50125 Florence, Italy
| | - Marco Paolantoni
- Dipartimento di Chimica, Biologia e Biotecnologie, Università di Perugia, Via Elce di sotto 8, 06123 Perugia, Italy.
| | - Sara Catalini
- European Laboratory for Non-Linear Spectroscopy, Università di Firenze, Via Nello Carrara 1, 50019 Sesto Fiorentino, Italy; CNR-INO, Consiglio Nazionale Delle Ricerche - Istituto Nazionale di Ottica, Largo Fermi 6, 50125 Florence, Italy; Dipartimento di Fisica e Geologia, Università di Perugia, 06123, Via Pascoli, Perugia, Italy.
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8
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Endo M, Yoshida T, Ishii K, Iwamoto T, Totsuka M, Hattori M. Site-specific glycosylation and single amino acid substitution dramatically reduced the immunogenicity of β-lactoglobulin. Biosci Biotechnol Biochem 2023; 87:426-433. [PMID: 36577145 DOI: 10.1093/bbb/zbac210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022]
Abstract
To reduce the immunogenicity of β-lactoglobulin (BLG), we prepared recombinant BLG which has both site-specific glycosylation and single amino acid substitution (D28N/P126A), and expressed it in the methylotrophic yeast Pichia pastoris by fusion of the cDNA to the sequence coding for the α-factor signal peptide from Saccharomyces cerevisiae. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that the D28N/P126A was conjugated with a ∼4 kDa high-mannose chain. D28N/P126A retained ∼61% of the retinol-binding activity of BLG. Structural analyses by circular dichroism (CD) spectra, intrinsic fluorescence, and Enzyme-linked immunosorbent assay (ELISA) with monoclonal antibodies indicated that the surface structure of BLG was slightly changed by using protein engineering techniques, but D28N/P126A was covered by high-mannose chains and substituted amino acid without substantial disruption of native conformation. Antibody responses to the D28N/P126A considerably reduced in C57BL/6 mice. We conclude that inducing both site-specific glycosylation and single amino acid substitution simultaneously is an effective method to reduce the immunogenicity of BLG.
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Affiliation(s)
- Michio Endo
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Tadashi Yoshida
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Keisatoi Ishii
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Taku Iwamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan
| | - Mamoru Totsuka
- Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, Japan
| | - Makoto Hattori
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
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9
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Farah BA, Hayes JE, Coupland JN. The effect of dairy proteins on the oral burn of capsaicin. J Food Sci 2022; 88:147-157. [PMID: 36510373 DOI: 10.1111/1750-3841.16400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 10/25/2022] [Accepted: 11/15/2022] [Indexed: 12/15/2022]
Abstract
This study focused on the effect of binding of capsaicin by milk proteins on oral burn. The concentration of free, unbound capsaicin in 5 ppm capsaicin solution containing 0-5% (w/w) micellar casein or whey protein isolate was measured by extraction into hexadecane. The concentration of free capsaicin decreased linearly with protein concentration and the decrease was greater for casein than for whey protein. The intensity of the capsaicin burn in similar solutions was assessed by a large cohort (n = 89) of untrained participants in a time-intensity study. The maximum burn intensity decreased with protein concentration and was lower for samples containing casein than for samples containing whey protein isolate. The maximum burn was linearly related to the free, unbound capsaicin concentration. When protein solutions (1-5% w/w) were used as rinses following exposure to a 5 ppm aqueous capsaicin solution, only the 5% (w/w) micellar casein solution was significantly more effective than the water rinse in reducing oral burn.
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Affiliation(s)
- Brigitte A Farah
- Department of Food Science, Penn State College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John E Hayes
- Department of Food Science, Penn State College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John N Coupland
- Department of Food Science, Penn State College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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10
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Waqar K, Engholm-Keller K, Joehnke MS, Chatterton DE, Poojary MM, Lund MN. Covalent bonding of 4-methylcatechol to β-lactoglobulin results in the release of cysteine-4-methylcatechol adducts after in vitro digestion. Food Chem 2022; 397:133775. [DOI: 10.1016/j.foodchem.2022.133775] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 06/29/2022] [Accepted: 07/21/2022] [Indexed: 01/02/2023]
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11
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Yoshida T, Kume C, Sachi A, Yuyama F, Tomiyama N, Kodama R, Yamada K, Totsuka M, Hattori M. Reduced immunogenicity of β-lactoglobulin by single amino acid substitution. Cytotechnology 2022; 74:623-634. [PMID: 36389282 PMCID: PMC9652177 DOI: 10.1007/s10616-022-00549-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 09/10/2022] [Indexed: 11/03/2022] Open
Abstract
To reduce the immunogenicity of β-lactoglobulin (BLG), we prepared single amino acid substituted recombinant BLG mutants (BLG/P126A, BLG/V128D and BLG/D129A) in the methylotrophic yeast Pichia Pastris by fusion of the cDNA to the sequence coding for the α-factor signal peptide from Saccharomyces cerevisiae. Isoelectric points of single amino acid substituted BLGs were lower than that of native BLG. CD spectra indicated that the secondary structure of BLG had maintained native structure in single amino acid substituted BLGs. Fluorescence studies indicated that the conformation around Trp had not changed in single amino acid substituted BLGs. Anti-BLG antibody response was evaluated after immunization to C57BL/6 mice. Antibody response was reduced after immunization with BLG/P126A, BLG/V128D and BLG/D129A. And novel immunogenicity was not observed in the experiments. T cell proliferative response was evaluated in C57BL/6 mice, and it was clarified that BLG mutants also showed low response. Methods employed in this study was considered to be very effective to reduce immunogenicity of BLG.
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Affiliation(s)
- Tadashi Yoshida
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu City, Tokyo, 183-8509 Japan
| | - Chisato Kume
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu City, Tokyo, 183-8509 Japan
| | - Asako Sachi
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu City, Tokyo, 183-8509 Japan
| | - Fumiko Yuyama
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu City, Tokyo, 183-8509 Japan
| | - Naoko Tomiyama
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu City, Tokyo, 183-8509 Japan
| | - Rina Kodama
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu City, Tokyo, 183-8509 Japan
| | - Kiyoshi Yamada
- Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, 113-8657 Japan
| | - Mamoru Totsuka
- Department of Applied Biological Chemistry, The University of Tokyo, Tokyo, 113-8657 Japan
| | - Makoto Hattori
- Department of Applied Biological Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu City, Tokyo, 183-8509 Japan
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12
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Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Prieto Maradona M, Schlatter JR, van Loveren H, Fernández Dumont A, Noriega Fernández E, Knutsen HK. Safety of Beta‐lactoglobulin as a Novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2022; 20:e07204. [PMID: 35422882 PMCID: PMC8990528 DOI: 10.2903/j.efsa.2022.7204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on beta‐lactoglobulin (BLG) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF (≥ 90% w/w dry matter protein) consists of BLG as primary component (≥ 90% of total protein), which is equivalent to BLG present in bovine milk and whey protein isolate (WPI). The NF is produced from bovine whey by crystallisation under acidic or neutral conditions. The NF is proposed to be used as a food ingredient in isotonic and sport drinks, whey powder and milk‐based drinks and similar products, and in food for special medical purposes as defined in Regulation (EU) No 609/2013. The target population is the general population. The highest daily intake of the NF was estimated for children of 3 to < 10 years of age as 667 mg/kg body weight (bw) per day. The NF presents proximate composition and content of essential amino acids similar to those in WPI. The Panel notes that the highest mean and highest 95th percentile daily protein intakes from the NF are below the protein population reference intakes for all population groups. Although a tolerable upper intake level has not been derived for protein, the protein intake from the NF may nevertheless further contribute to an already high dietary protein intake in Europe. The exposure to the reported minerals does not raise concerns. The Panel considers that the consumption of the NF is not nutritionally disadvantageous. No genotoxic concerns were identified from the standard in vitro test battery. No adverse effects were observed in the subchronic toxicity study, up to the highest dose tested, i.e. 1,000 mg NF/kg bw per day. The Panel concludes that the NF is safe under the proposed conditions of use.
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13
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Binding analysis of the curcumin-based synthetic alpha-glucosidase inhibitors to beta-lactoglobulin as potential vehicle carrier for antidiabetic drugs. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2022. [DOI: 10.1007/s13738-021-02323-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Li C, Engholm-Keller K, Lund MN. Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:847-856. [PMID: 35025507 DOI: 10.1021/acs.jafc.1c06844] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Disulfides are important for maintaining the protein native structure, but they may undergo rearrangement in the presence of free Cys residues, especially under elevated temperatures. Disulfide rearrangement may result in protein aggregation, which is associated with in vivo pathologies in organisms and in vitro protein functionality in food systems. In a food context, it is therefore important to understand the process of disulfide rearrangement on a site-specific level in order to control aggregation. In the present study, a liquid chromatography-mass spectrometry (LC-MS)-based bottom-up site-specific proteomic approach was optimized to study disulfide rearrangements in beta-lactoglobulin (β-LG) under different heat treatments (60-90 °C). Artifactual disulfide rearrangement observed during sample preparation using a conventional protocol was detected and minimized by blocking the remaining free Cys residues with iodoacetamide in the presence of urea after heat treatment. Use of endoproteinase Glu-C for enzymatic hydrolysis allowed, for the first time, identification and comparison of the relative intensity of all theoretically possible β-LG disulfide cross-links formed by the heat treatments. Non-native disulfides were formed from heat treatment at approx. 70 °C where β-LG started to unfold, while higher levels of inter-molecular disulfide links were formed at ≥80 °C, in agreement with β-LG aggregation detected by size exclusion chromatography analysis. Collectively, the Cys residues of the surface-located native disulfide Cys66-Cys160 were proposed to be more reactive, participating in heat-induced disulfide rearrangement, compared to other Cys residues. The abundant signal of non-native disulfide bonds containing Cys66, especially Cys66-Cys66, observed after heating suggested that Cys66 is a key disulfide-linked Cys residue in β-LG participating in heat-induced inter-molecular disulfide bonds and the corresponding protein aggregation.
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Affiliation(s)
- Chengkang Li
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark
| | - Kasper Engholm-Keller
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen N 2200, Denmark
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15
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Fenner K, Redgate A, Brancaleon L. A 200 nanoseconds all-atom simulation of the pH-dependent EF loop transition in bovine β-lactoglobulin. The role of the orientation of the E89 side chain. J Biomol Struct Dyn 2022; 40:549-564. [PMID: 32909899 PMCID: PMC8853732 DOI: 10.1080/07391102.2020.1817785] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
In silico molecular dynamics (MD) using crystallographic and NMR data was used to simulate the effects of the protonation state of E89 on the pH-dependent conformational rearrangement of the EF loop, also known as the Tanford transition, in a series of apo-β-lactoglobulin (BLG) structures. Compared to existing studies these simulations were carried out over a much longer time scale (200 ns where the stability of the transition can be evaluated) and used an explicit water model. We considered eight different entries from the Brookhaven Protein Data Bank (PDB) separated into two groups. We observed that fixing the protonation state of E89 prompts the transition of the EF loop only when its side chain is oriented under the loop and into the entrance of the interior cavity. The motion of the EF loop occurs mostly as a step-function and its timing varies greatly from ∼ 20 ns to ∼170 ns from the beginning of the simulation. Once the transition is completed, the protein appears to reach a stable conformation as in a true two-state transition. We also observed novel findings. When the transition occurs, the hydrogen bond between E89 and S116 is replaced with a salt bridge with Lys residues in the βC-CD loop-βD motif. This electrostatic interaction causes the distortion of this motif as well as the protrusion of the GH loop into the aperture of the cavity with the result of limiting the increase of its contour area despite the rotation of the EF loop.Communicated by Ramaswamy H. Sarma.
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16
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Baruah I, Borgohain G. Binding interaction of a potential statin with β-lactoglobulin: An in silico approach. J Mol Graph Model 2021; 111:108077. [PMID: 34826718 DOI: 10.1016/j.jmgm.2021.108077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/25/2022]
Abstract
This article reports the interaction between a synthetic statin, fluvastatin with bovine milk protein, β-lactoglobulin (BLG) through docking, constant pH molecular dynamics simulation (cpHMD) and binding free energy calculations. Docking provides the best fitted binding mode of the ligand with the receptor. We have carried out MD simulations of the protein and protein-ligand complex at two different pH viz. 7.0 and 1.5. We have found that the protein shows more compact behavior at pH 1.5 and this behavior is more prominent on complexation with the ligand. In support of this we have utilized the properties viz. root mean square deviations, root mean square fluctuations, radius of gyration, protein-ligand hydrogen bond and binding free energy calculations. Calculation of radius of gyration shows that the value decreases from 14.51 Å to 14.03 Å on complexation at pH 1.5. Calculations of hydrogen bonds at pH 1.5 confirms that hydrogen bonding interactions of the binding residues of the protein with the ligand provides stability to the complex. We have used molecular mechanics-generalized Born surface area (MMGBSA) method to estimate binding free energies of the protein with the ligand. MMGBSA calculations suggest that there is favorable binding interactions between the protein and the ligand with major contributions from Van der Waals interactions. We have found that the net average binding free energy is -29.394 kcal/mol that reveals a favorable binding interactions of BLG with the ligand. This study suggests that in spite of the acidic environment in the stomach BLG can act as a carrier for the acid-sensitive drug molecules such as fluvastatin because of its highly stable conformational behavior in the acidic pH.
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Affiliation(s)
- Indrani Baruah
- Department of Chemistry, Cotton University, Guwahati, Assam, 781001, India
| | - Gargi Borgohain
- Department of Chemistry, Cotton University, Guwahati, Assam, 781001, India.
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17
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Hu B, Hu J, Han L, Cao J, Nishinari K, Yang J, Fang Y, Li D. Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Sawyer L. β-Lactoglobulin and Glycodelin: Two Sides of the Same Coin? Front Physiol 2021; 12:678080. [PMID: 34093238 PMCID: PMC8173191 DOI: 10.3389/fphys.2021.678080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 04/14/2021] [Indexed: 12/22/2022] Open
Abstract
The two lipocalins, β-lactoglobulin (βLg) and glycodelin (Gd), are possibly the most closely related members of the large and widely distributed lipocalin family, yet their functions appear to be substantially different. Indeed, the function of β-lactoglobulin, a major component of ruminant milk, is still unclear although neonatal nutrition is clearly important. On the other hand, glycodelin has several specific functions in reproduction conferred through distinct, tissue specific glycosylation of the polypeptide backbone. It is also associated with some cancer outcomes. The glycodelin gene, PAEP, reflecting one of its names, progestagen-associated endometrial protein, is expressed in many though not all primates, but the name has now also been adopted for the β-lactoglobulin gene (HGNC, www.genenames.org). After a general overview of the two proteins in the context of the lipocalin family, this review considers the properties of each in the light of their physiological functional significance, supplementing earlier reviews to include studies from the past decade. While the biological function of glycodelin is reasonably well defined, that of β-lactoglobulin remains elusive.
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Affiliation(s)
- Lindsay Sawyer
- School of Biological Sciences, IQB3, The University of Edinburgh, Edinburgh, United Kingdom
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19
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Naso JN, Bellesi FA, Pizones Ruiz-Henestrosa VM, Pilosof AMR. A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers. Food Res Int 2021; 139:109829. [PMID: 33509455 DOI: 10.1016/j.foodres.2020.109829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/14/2020] [Accepted: 10/16/2020] [Indexed: 11/17/2022]
Abstract
In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of the present work is the development of a methodology to evaluate the FA solubilization in an aqueous medium in the absence and presence of exogenous emulsifiers. To this end, a combination of turbidimetry, oiling off and dynamic light scattering (DLS) was used. The FA solubility, as well as its supramolecular assemblies, were determined by analyzing the changes in the turbidity profile and the corresponding size of particles obtained by DLS. Oleic acid (OA) was used as a model FA and a simulated intestinal fluid (SIF) as the aqueous phase. Emulsifiers of low (Tween 80) and high (protein and polysaccharide) molecular weight were tested. Tween 80 was the only emulsifier that improved OA solubilization, whereas the macromolecules only affected the supramolecular structure that OA adopted, being the structure of these assemblies governed by the emulsifier nature.
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Affiliation(s)
- Julieta N Naso
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Fellowship Agencia Nacional de Promoción Científica y Tecnológica, Argentina
| | - Fernando A Bellesi
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Víctor M Pizones Ruiz-Henestrosa
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Ana M R Pilosof
- ITAPROQ - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
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20
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Waghmare MN, Qureshi TS, Krishna CM, Pansare K, Gadewal N, Hole A, Dongre PM. β-Lactoglobulin-gold nanoparticles interface and its interaction with some anticancer drugs - an approach for targeted drug delivery. J Biomol Struct Dyn 2021; 40:6193-6210. [PMID: 33509048 DOI: 10.1080/07391102.2021.1879270] [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: 10/22/2022]
Abstract
The protein-nanoparticle interface plays a crucial role in drug binding and stability, in turn enhancing efficacy in targeted drug delivery. In the present study, whey protein β-lactoglobulin (BLG) is conjugated with gold nanoparticles (AuNP) and its interaction with curcumin (CUR) and gemcitabine (GEM) has been explored. Further, AuNP-BLG conjugate interactions with anticancer drugs were characterized using dynamic light scattering (DLS), zeta potential, UV-visible, Raman spectroscopy, fluorescence, circular dichroism along with molecular dynamics simulation. The cytotoxicity studies were performed using breast cancer cell lines (MCF-7). ∼8 µM of BLG resides on AuNP (∼29 nm) surface revealed by DLS. Raman scattering of AuNP-BLG conjugate showed orientation of the central calyx of BLG towards solvent. BLG fluorescence confirmed the interaction between AuNP-BLG conjugate with drugs and indicated strong binding and affinity (for CUR KD = 3.71 x 108 M -1, n = 1.83, and for GEM KD = 3.78 x 103 M -1, n = 0.94), enhanced in the presence of AuNP. CD and Raman analysis exhibited selective hydrophilic and hydrophobic conformations induced by drug binding. Computational studies on BLG-drug complexes revealed that the residues Pro38, Leu39 and Met107 are largely associated with CUR binding, while GEM interaction is via hydrophilic contacts which significantly matches with spectroscopic investigation. IC50 values were calculated for all components of this loading system on MCF-7. The possible mechanisms of interaction between AuNP-BLG with anticancer drugs has been explored at the molecular level. We believe that these conjugates could be considered in the targeted drug delivery studies for cancer research.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Manik N Waghmare
- Department of Biophysics, University of Mumbai, Mumbai, Maharashtra, India
| | - Tazeen S Qureshi
- Department of Biophysics, University of Mumbai, Mumbai, Maharashtra, India
| | - C Murali Krishna
- Advanced Centre for Treatment Research and Education in Cancer (ACTREC), Navi Mumbai, Maharashtra, India
| | - Kshama Pansare
- Advanced Centre for Treatment Research and Education in Cancer (ACTREC), Navi Mumbai, Maharashtra, India
| | - Nikhil Gadewal
- Advanced Centre for Treatment Research and Education in Cancer (ACTREC), Navi Mumbai, Maharashtra, India
| | - Arti Hole
- Advanced Centre for Treatment Research and Education in Cancer (ACTREC), Navi Mumbai, Maharashtra, India
| | - Prabhakar M Dongre
- Department of Biophysics, University of Mumbai, Mumbai, Maharashtra, India
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21
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Bodiga VL, Kudle MR, Vemuri PK, Bodiga S. Crocin inhibits urea-induced amyloid formation by bovine β-lactoglobulin. NEW J CHEM 2021. [DOI: 10.1039/d0nj02335c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Crocin stabilizes the native structure of β-lactoglobulin and attenuates urea-induced unfolding and loss of β-sheet structure during amyloidogenesis.
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Affiliation(s)
- Vijaya Lakshmi Bodiga
- Department of Biochemistry and Molecular Biology
- Institute of Genetics & Hospital for Genetic Diseases
- Begumpet
- Osmania University
- Hyderabad
| | | | | | - Sreedhar Bodiga
- Department of Basic and Social Sciences
- Forest College and Research Institute
- Mulugu
- Siddipet
- India
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22
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Liu J, Chen WM, Shao YH, Liu YP, Tu ZC. Improved antitumor activity and IgE/IgG-binding ability of α-Lactalbumin/β-lactoglobulin induced by ultrasonication prior to binding with oleic acid. J Food Biochem 2020; 44:e13502. [PMID: 33025647 DOI: 10.1111/jfbc.13502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/11/2020] [Accepted: 09/01/2020] [Indexed: 12/29/2022]
Abstract
Bovine α-lactalbumin (α-La)/β-lactoglobulin (β-Lg) was pretreated through ultrasonic treatment and subsequently binding with oleic acid (OA) by heat treatment. And, the antitumor activity, IgE/IgG-binding ability, and structural modifications were investigated. After α-La/β-Lg were treated by ultrasonic prior to binding with OA, the treated α-La/β-Lg showed high antitumor activity and IgE/IgG-binding ability, and significantly affected the structural modifications, which reflected by the reduction in α-helix content, the increase of molecular weight, intrinsic fluorescence intensity, and surface hydrophobicity. Molecular docking studies indicated that OA bound to α-La/β-Lg by hydrogen bonds and hydrophobic interaction. Therefore, ultrasonic prior to binding with OA could improve antitumor activity and IgE/IgG-binding ability of α-La/β-Lg as a result of structural modifications. And, ultrasonic prior to binding with fatty acid processing of milk products alone may increase the antitumor activity, this change may enhance the risk of an allergenic reaction in milk allergy patients to some extent. PRACTICAL APPLICATIONS: Fatty acids, natural ligands associated with the bovine milk proteins, and milk protein-fatty acid complex has a variety of functional applications in the food industry. This study revealed that antitumor activity, IgE/IgG-binding ability, and structural modifications of α-La/β-Lg induced by ultrasonic prior to binding with oleic acid. It will be beneficial to understand the mechanism of the functional changes of protein. Ultrasonic prior to binding with oleic acid will be more likely to develop a practical technology to improve the functional characteristics of milk protein and design the optimal nutritional performance of milk food.
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Affiliation(s)
- Jun Liu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Wen-Mei Chen
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Yan-Hong Shao
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China
| | - Ying-Ping Liu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National Research and Development center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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23
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Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Broersen K. Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin. Foods 2020; 9:foods9070874. [PMID: 32635246 PMCID: PMC7404694 DOI: 10.3390/foods9070874] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/15/2022] Open
Abstract
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.
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Affiliation(s)
- Kerensa Broersen
- Department of Applied Stem Cell Technologies, TechMed Centre, University of Twente, Postbus 217, 7500 AE Enschede, The Netherlands
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25
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Zhang Q, Chen QH, He GQ. Effect of ultrasonic-ionic liquid pretreatment on the hydrolysis degree and antigenicity of enzymatic hydrolysates from whey protein. ULTRASONICS SONOCHEMISTRY 2020; 63:104926. [PMID: 31945568 DOI: 10.1016/j.ultsonch.2019.104926] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/15/2019] [Accepted: 12/09/2019] [Indexed: 06/10/2023]
Abstract
With the aim to reduce the antigenicity of whey protein hydrolysate in milk, the pretreatment method of coupling ultrasonic and ionic liquid (US-IL) and further enzymatic treatments were studied. Papain and alcalase were found to be suitable for ultrasonic-ionic liquid pretreatment. After ultrasound-ionic liquid treatment, the antigenic decline rates of ALA and BLG upon alcalase hydrolysis were 82.82% and 88.01%, and that of the papain hydrolysis was 81.87% and 88.46%, respectively. Upon ultrasonic-ionic liquid pretreatment, the molecular weight of whey protein did not change significantly, but the small molecular weight proportion of components in the enzymatic hydrolysate obviously increased. The findings showed that combining with US-IL pretreatment for further protease hydrolysis of whey proteins, the hydrolysate can be used in order to produce hypoallergenic bovine whey proteins.
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Affiliation(s)
- Qi Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310012, PR China
| | - Qi-He Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310012, PR China
| | - Guo-Qing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310012, PR China.
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26
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Synenko T, Dubova H, Bezusov A. RESEARCH ON FLAVOR PRECURSORS OF MILK SERUM IN AROMATED FOAM TECHNOLOGY. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i1.1648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aim of this work is to study the ability of whey flavor precursors to form new volatile components under model conditions. The formation of new aromas is considered in the aspect of a two-stage process - enzymatic cleavage of the precursors and the subsequent Maillard reaction. The properties of whey components by their ability to form or modify aromatic descriptors at the stages of enzymatic cleavage of taste precursors are considered. It is proved that targeted enzymatic reactions with whey components lead to the formation of sweet, meat, cheese flavors at various stages of whey protein breakdown after interaction with carbohydrates. The influence of the depth of proteolysis on the subsequent formation of aroma from precursors is considered. It has been established that the breakdown products of milk sugar in whey do not play a significant role in the formation of aroma. Unlike proteolytic enzymes, the use of lactase (β-galactosidase) did not lead to a change in the aromatic characteristics of the modified serum. An increase in the concentration of lactulose, as a potential precursor of aroma in the sugar-amine reactions of serum, gives only a sweetish tint and does not significantly affect the change in aroma. The processes of aroma formation in modified whey have been consistently investigated, and the concept of flavored food foam based on it has been tested. It was shown that the addition of sodium chloride 5-10% to the lower residue after rectification of fermented milk whey significantly increases the stability of the aroma of the final product. It was found that the specific aroma of whey, limiting its use in food, can be modified by using new approaches to reactions with aroma precursors. We consider the fixation of the obtained aromas “soup mushroom”, “broth”, “cheese” on an oil basis for subsequent concentration and use in various products.
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27
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Kristensen HT, Møller AH, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Co‐precipitation of whey and pea protein – indication of interactions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14553] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Anders Hauer Møller
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 8200 Aarhus N Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
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28
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Gómez-Velasco H, Rojo-Domínguez A, García-Hernández E. Enthalpically-driven ligand recognition and cavity solvation of bovine odorant binding protein. Biophys Chem 2020; 257:106315. [DOI: 10.1016/j.bpc.2019.106315] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/05/2019] [Accepted: 12/08/2019] [Indexed: 11/29/2022]
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29
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Rodrigues RM, Avelar Z, Vicente AA, Petersen SB, Pereira RN. Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions. Food Chem 2020; 304:125442. [DOI: 10.1016/j.foodchem.2019.125442] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 08/22/2019] [Accepted: 08/28/2019] [Indexed: 12/14/2022]
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30
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Luo S, Lu X, Liu C, Zhong J, Zhou L, Chen T. Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity. Food Res Int 2019; 123:623-630. [DOI: 10.1016/j.foodres.2019.05.038] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Revised: 05/10/2019] [Accepted: 05/28/2019] [Indexed: 12/18/2022]
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31
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Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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32
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Luo Q, Sewalt E, Borst JW, Westphal AH, Boom RM, Janssen AE. Analysis and modeling of enhanced green fluorescent protein diffusivity in whey protein gels. Food Res Int 2019; 120:449-455. [DOI: 10.1016/j.foodres.2018.10.087] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 10/28/2018] [Accepted: 10/30/2018] [Indexed: 10/28/2022]
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33
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Allergenicity reduction of cow’s milk proteins using latex peptidases. Food Chem 2019; 284:245-253. [DOI: 10.1016/j.foodchem.2019.01.123] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 12/24/2018] [Accepted: 01/22/2019] [Indexed: 01/09/2023]
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34
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Riihimäki L, Vuorela P. Tracking of β-Lactoglobulin Binding Compounds with Biofingerprinting Chromatogram Analysis of Natural Products. Nat Prod Commun 2019. [DOI: 10.1177/1934578x0700201116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The addition of milk to tea has been shown to prevent the vascular protective effects of the tea. Thus we had an interest in evaluating the possible binding of compounds in extracts of black tea, Camellia sinensis (L.) O. Kunze, and nettle, Urtica dioica L, to β-lactoglobulin (βLG), which is the main proteinaceous component of whey. Since our previously miniaturised 96-well plate method based on fluorescence quenching is suitable only for pure compounds, we have developed a method of ultrafiltration sampling combined with HPLC to study the βLG-binding property of the extracts. The method development was made with extract of Piper nigrum L. (black pepper), because its major component is piperine, which has been earlier shown to bind to βLG. The results showed that piperine from P. nigrum was highly and rutin from U. dioica slightly bound to βLG. No components from C. sinensis were bound to βLG. We showed for the first time, that the ultrafiltration/HPLC system can be used in βLG-binding studies with plant extracts. Furthermore, we demonstrated that βLG could bind compounds from extracts and in this way either enhance, or decrease, their health benefits, for example in food preparations.
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Affiliation(s)
- Laura Riihimäki
- Drug Discovery and Development Technology Center, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5 E), FI-00014 University of Helsinki, Helsinki, Finland
- Division of Pharmaceutical Biology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5 E), FI-00014 University of Helsinki, Helsinki, Finland
| | - Pia Vuorela
- Drug Discovery and Development Technology Center, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5 E), FI-00014 University of Helsinki, Helsinki, Finland
- Department of Biochemistry and Pharmacy, Åbo Akademi University, Biocity, Tykistökatu 6 A, FI-20520 Turku, Finland
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35
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Hu J, Yang J, Xu Y, Zhang K, Nishinari K, Phillips GO, Fang Y. Comparative study on foaming and emulsifying properties of different beta-lactoglobulin aggregates. Food Funct 2019; 10:5922-5930. [DOI: 10.1039/c9fo00940j] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Different beta-lactoglobulin aggregates have different foaming and emulsifying properties.
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Affiliation(s)
- Jing Hu
- Department of Food Science and Technology
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
| | - Jixin Yang
- Faculty of Arts
- Science and Technology
- Wrexham Glyndwr University
- Wrexham
- UK
| | - Yao Xu
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Ke Zhang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Glyn O. Phillips
- Glyn O. Phillips Hydrocolloid Research Centre at HUT
- School of Food and Biological Engineering
- Hubei University of Technology
- Wuhan 430068
- China
| | - Yapeng Fang
- Department of Food Science and Technology
- School of Agriculture and Biology
- Shanghai Jiao Tong University
- Shanghai 200240
- China
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36
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Sardar S, Anas M, Maity S, Pal S, Parvej H, Begum S, Dalui R, Sepay N, Halder UC. Silver nanoparticle modulates the aggregation of beta-lactoglobulin and induces to form rod-like aggregates. Int J Biol Macromol 2018; 125:596-604. [PMID: 30528992 DOI: 10.1016/j.ijbiomac.2018.12.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/23/2018] [Accepted: 12/02/2018] [Indexed: 02/07/2023]
Abstract
Silver nanoparticles (SNPs) have been increasingly used in medicines and biomaterials as a drug carriers and diagnostic or therapeutic material due to their smaller size, large surface area and cell penetration ability. Here we report the preparation of SNPs of diameter 10 ± 3 nm by using silver nitrate and sodium borohydride and the interaction of synthesized SNPs with our model protein β-lactoglobulin (β-lg) in 10 mM phosphate buffer at pH 7.5 after thermal exposure at 75 °C. Heat exposed β-lg forms amyloidal fibrillar aggregates whereas this protein aggregates adopt rod-like shape instead of fibrillar structure in presence of SNP under the same conditions. Size of the synthesized SNPs is confirmed by UV-Visible spectroscopy, SEM and TEM. Interactions and subsequent formation of molecular assembly of heat stressed β-lg with SNP were investigated using Th-T assay and ANS binding assay, DLS, RLS, CD, FT-IR, SEM, TEM. Docking study parallely also support the experimental findings.
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Affiliation(s)
- Subrata Sardar
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Md Anas
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Sanhita Maity
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Sampa Pal
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Hasan Parvej
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Shahnaz Begum
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Ramkrishna Dalui
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Nayim Sepay
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India
| | - Umesh Chandra Halder
- Organic Chemistry Section, Department of Chemistry, Jadavpur University, Kolkata 700032, India.
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37
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Yang W, Tu Z, Wang H, Zhang L, Kaltashov IA, Zhao Y, Niu C, Yao H, Ye W. The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS. Food Funct 2018; 9:417-425. [PMID: 29220053 DOI: 10.1039/c7fo01082f] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Bovine β-lactoglobulin (β-Lg) is a major allergen existing in milk and causes about 90% of IgE-mediated cow's milk allergies. Previous studies showed that pulsed electric field (PEF) treatment could partially unfold the protein, which may contribute to the improvement of protein glycation. In this study, the effect of PEF pretreatment combined with glycation on the IgG/IgE-binding ability and the structure of β-Lg was investigated. The result showed that PEF pretreatment combined with glycation significantly reduced the IgG and IgE binding abilities, which was attributed to the changes of secondary and tertiary structure and the increase in glycation sites and degree of substitution per peptide (DSP) value determined by electron capture dissociation Fourier transform ion cyclotron resonance mass spectrometry (ECD/FTICR-MS). Unexpectedly, glycation sites (K47, K91 and K135) added by two mannose molecules were identified in glycated β-Lg with PEF pretreatment. Moreover, the results indicated that PEF pretreatment at 25 kV cm-1 for 60 μs promoted the reduction of IgG/IgE-binding capacity by increasing the glycation degree of β-Lg, whereas single PEF treatment under the same conditions markedly enhanced the IgG/IgE-binding ability by partially unfolding the structure of β-Lg. The results suggested that ECD/FTICR-MS could help us to understand the mechanism of reduction in the IgG/IgE-binding of β-Lg by structural characterization at the molecular level. Therefore, PEF pretreatment combined with glycation may provide an alternative method for β-Lg desensitization.
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Affiliation(s)
- Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, P. R. China.
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38
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Mao Y, Krischke M, Hengst C, Kulozik U. Comparison of the influence of pH on the selectivity of free and immobilized trypsin for β-lactoglobulin hydrolysis. Food Chem 2018; 253:194-202. [DOI: 10.1016/j.foodchem.2018.01.151] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 11/29/2017] [Accepted: 01/23/2018] [Indexed: 01/03/2023]
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39
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Kiewiet MBG, Dekkers R, Ulfman LH, Groeneveld A, de Vos P, Faas MM. Immunomodulating protein aggregates in soy and whey hydrolysates and their resistance to digestion in an in vitro infant gastrointestinal model: new insights in the mechanism of immunomodulatory hydrolysates. Food Funct 2018; 9:604-613. [PMID: 29271442 DOI: 10.1039/c7fo01537b] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Hydrolysates, which are used in hypoallergenic infant formulas, have been found to possess immune modulating effects. For an optimal utilization of hydrolysates, the working mechanisms and responsible proteins underlying the effects should be elucidated. In this study, the immunomodulating activity of whey and soy hydrolysates was studied by quantifying TLR activation and assessing cytokine production in hydrolysate stimulated dendritic cells. The responsible protein fraction was identified and characterized by gel electrophoresis. The immune effects under gastrointestinal conditions were studied by digesting the hydrolysates in an in vitro infant digestion model, after which the digests were analyzed. In both soy and whey hydrolysates, TLR activation and cytokine production in dendritic cells were induced by a fraction containing protein aggregates larger than 1000 kDa, which were formed by electrostatic interactions and disulfide bonds. Only soy aggregates remained intact during duodenal digestion, and maintained the TLR activating capacity. Soy and whey protein aggregates larger than 1000 kDa possess immunomodulatory properties, but only soy aggregates remain under intestinal digestion conditions. This knowledge is important for a better understanding of the effects of hydrolysates.
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Affiliation(s)
- Mensiena B G Kiewiet
- Immunoendocrinology, Division of Medical Biology, Department of Pathology and Medical Biology, University of Groningen, University Medical Center Groningen, Hanzeplein 1, 9700 RB Groningen, The Netherlands.
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40
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Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Sci Nutr 2018. [PMID: 29983970 DOI: 10.1002/fsn3.2018.6.issue-410.1002/fsn3.646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/06/2023] Open
Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Xu Yang
- Department of Radiotherapy First Hospital of Jilin University Changchun China
| | - Changhui Zhao
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Mingruo Guo
- Department of Food Science Northeast Agriculture University Harbin China
- Department of Nutrition and Food Sciences College of Agriculture and Life Sciences University of Vermont Burlington VT USA
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41
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Liu GX, Tu ZC, Yang W, Wang H, Zhang L, Ma D, Huang T, Liu J, Li X. Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry. Food Chem 2018; 252:99-107. [DOI: 10.1016/j.foodchem.2018.01.086] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 01/06/2018] [Accepted: 01/11/2018] [Indexed: 12/20/2022]
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42
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Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Sci Nutr 2018; 6:1053-1064. [PMID: 29983970 PMCID: PMC6021715 DOI: 10.1002/fsn3.646] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 02/23/2018] [Accepted: 03/15/2018] [Indexed: 11/08/2022] Open
Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Xu Yang
- Department of RadiotherapyFirst Hospital of Jilin UniversityChangchunChina
| | - Changhui Zhao
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mingruo Guo
- Department of Food ScienceNortheast Agriculture UniversityHarbinChina
- Department of Nutrition and Food SciencesCollege of Agriculture and Life SciencesUniversity of VermontBurlingtonVTUSA
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43
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Probing the interaction of two chemotherapeutic drugs of oxali-palladium and 5-fluorouracil simultaneously with milk carrier protein of β-lactoglobulin. Int J Biol Macromol 2018; 112:422-432. [DOI: 10.1016/j.ijbiomac.2018.01.067] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2017] [Revised: 01/08/2018] [Accepted: 01/11/2018] [Indexed: 02/06/2023]
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44
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Kazemi R, Taheri-Kafrani A, Motahari A, Kordesedehi R. Allergenicity reduction of bovine milk β-lactoglobulin by proteolytic activity of lactococcus lactis BMC12C and BMC19H isolated from Iranian dairy products. Int J Biol Macromol 2018; 112:876-881. [PMID: 29428389 DOI: 10.1016/j.ijbiomac.2018.02.044] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 12/30/2022]
Abstract
Nowadays health benefits of bioactive food constituents, known as probiotic microorganisms, are a growing awareness. Cow's milk is a nutritious food containing probiotic bacteria. However, milk allergenicity is one of the most common food allergies. The milk protein, β-lactoglobulin (BLG), is in about 80% of all main cases of milk allergies for children and infants. With the aim of screening proteolytic strains of lactic acid bacteria to evaluate their potential for the reduction of allergenicity of the major bovine milk proteins, we isolated new proteolytic strains of cocci lactic acid bacteria from traditional Iranian dairy products. The proteases produced by these strains had strong proteolytic activity against BLG. Proteolysis of BLG, observed after sodium dodecyl sulfate-PAGE, was confirmed by the analysis of the peptide profiles by reversed-phase HPLC. The two isolates were submitted to 16S rDNA sequencing and identified as Lactcoccus lactis subsp. cremoris and Lactcoccus lactis subsp. hordniea. The competitive ELISA experiments confirmed that these isolates, with high proteolytic activity, reduce significantly the allergenicity of BLG. Accordingly, these isolates can reduce the immunoreactivity of bovine milk proteins, which can be helpful for the production of low-allergic dairy products.
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Affiliation(s)
- Rezvan Kazemi
- Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan, Isfahan 81746-73441, Iran
| | - Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan, Isfahan 81746-73441, Iran.
| | - Ahmad Motahari
- Young Researchers and Elite Club, Jahrom Branch, Islamic Azad University, Jahrom 74147-85318, Iran
| | - Reihane Kordesedehi
- Department of Biotechnology, Faculty of Advanced Sciences and Technologies, University of Isfahan, Isfahan 81746-73441, Iran
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45
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Zhuang Y, Ueda I, Kulozik U, Gebhardt R. Influence of β-lactoglobulin and calcium chloride on the molecular structure and interactions of casein micelles. Int J Biol Macromol 2018; 107:560-566. [DOI: 10.1016/j.ijbiomac.2017.09.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/03/2017] [Accepted: 09/10/2017] [Indexed: 10/01/2022]
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46
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Ali A, Le Potier I, Huang N, Rosilio V, Cheron M, Faivre V, Turbica I, Agnely F, Mekhloufi G. Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin. Int J Pharm 2018; 537:111-121. [DOI: 10.1016/j.ijpharm.2017.12.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 12/05/2017] [Accepted: 12/09/2017] [Indexed: 12/25/2022]
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47
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Maity S, Pal S, Sardar S, Sepay N, Parvej H, Begum S, Dalui R, Das N, Pradhan A, Halder UC. Inhibition of amyloid fibril formation of β-lactoglobulin by natural and synthetic curcuminoids. NEW J CHEM 2018. [DOI: 10.1039/c8nj03194k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The aggregation of proteins has been associated with several aspects of daily life, including food processing, blood coagulation and many neurodegenerative infections.
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48
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Dehkhodaei M, Sahihi M, Amiri Rudbari H. Spectroscopic and molecular docking studies on the interaction of Pd(II) & Co(II) Schiff base complexes with β-lactoglobulin as a carrier protein. J Biomol Struct Dyn 2017; 36:3130-3136. [DOI: 10.1080/07391102.2017.1380537] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Monireh Dehkhodaei
- Department of Physical Chemistry, University of Isfahan, Isfahan 81746-73441, Iran
| | - Mehdi Sahihi
- Department of Physical Chemistry, University of Isfahan, Isfahan 81746-73441, Iran
| | - Hadi Amiri Rudbari
- Department of Physical Chemistry, University of Isfahan, Isfahan 81746-73441, Iran
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49
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Yang W, Tu Z, Wang H, Zhang L, Xu S, Niu C, Yao H, Kaltashov IA. Mechanism of Reduction in IgG and IgE Binding of β-Lactoglobulin Induced by Ultrasound Pretreatment Combined with Dry-State Glycation: A Study Using Conventional Spectrometry and High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8018-8027. [PMID: 28800703 DOI: 10.1021/acs.jafc.7b02842] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Bovine β-lactoglobulin (β-Lg) is one of major allergens in cow's milk. Previous study showed that ultrasound treatment induced the conformational changes of β-Lg and promoted the glycation in aqueous solutions, which is, however, less efficient compared with dry-state. In this work, the effect of ultrasound pretreatment combined with dry-state glycation on the IgG and IgE binding of β-Lg was studied. Dry-state glycation with mannose after ultrasound pretreatment at 0-600 W significantly reduced the IgG and IgE binding of β-Lg, with the lowest values observed at 400 W. The decrease in the IgG and IgE binding of β-Lg was attributed to the increase in glycation extent and the changes of secondary and tertiary structure, which reflected in the increase of UV absorbance, α-helix and β-sheet contents, as well as the decrease of intrinsic fluorescence intensity, surface hydrophobicity, β-turn, and random coil contents. Moreover, ultrasound pretreatment promoted the reduction of IgG and IgE binding abilities by improving glycation, reflecting in the increase of the glycation sites and the degree of substitution per peptide (DSP) value determined by Fourier transform ion cyclotron resonance mass spectrometry (FTICR-MS). Ultrasound pretreatment at 400 W showed the most significantly enhanced glycation extent. Besides, the results suggested FTICR-MS could provide insights into the glycation at molecular level, which was conducive to the understanding of the mechanism of the reduction in the IgG and IgE binding of β-Lg. Therefore, ultrasound pretreatment combined with dry-state glycation may be a promising method for β-Lg hyposensitization.
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Affiliation(s)
- Wenhua Yang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
- College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Lu Zhang
- College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Shengsheng Xu
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Chendi Niu
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Honglin Yao
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Igor A Kaltashov
- Department of Chemistry, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
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50
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Cheison SC, Kulozik U. Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review. Crit Rev Food Sci Nutr 2017; 57:418-453. [PMID: 25976220 DOI: 10.1080/10408398.2014.959115] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Proteins in solution are subject to myriad forces stemming from interactions with each other as well as with the solvent media. The role of the environmental conditions, namely pH, temperature, ionic strength remains under-estimated yet it impacts protein conformations and consequently its interaction with, and susceptibility to, the enzyme. Enzymes, being proteins are also amenable to the environmental conditions because they are either activated or denatured depending on the choice of the conditions. Furthermore, enzyme specificity is restricted to a narrow regime of optimal conditions while opportunities outside the optimum conditions remain untapped. In addition, the composition of protein substrate (whether mixed or single purified) have been underestimated in previous studies. In addition, protein pre-treatment methods like heat denaturation prior to hydrolysis is a complex phenomenon whose progression is influenced by the environmental conditions including the presence or absence of sugars like lactose, ionic strength, purity of the protein, and the molecular structure of the mixed proteins particularly presence of free thiol groups. In this review, we revisit protein hydrolysis with a focus on the impact of the hydrolysis environment and show that preference of peptide bonds and/or one protein over another during hydrolysis is driven by the environmental conditions. Likewise, heat-denaturing is a process which is dependent on not only the environment but the presence or absence of other proteins.
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Affiliation(s)
| | - Ulrich Kulozik
- b Chair for Food Process Engineering and Dairy Technology Department , ZIEL Technology Section, Technische Universität München , Weihenstephaner Berg 1, Freising , Germany
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