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Zhou Q, Lv S, Wang W, Zhu S, Xu J, Zheng M, Liu Y, Zhou Y, Sui X, Xiao Y. Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals. Carbohydr Polym 2024; 332:121919. [PMID: 38431397 DOI: 10.1016/j.carbpol.2024.121919] [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: 11/03/2023] [Revised: 01/18/2024] [Accepted: 02/05/2024] [Indexed: 03/05/2024]
Abstract
The differences in the gelling properties of soy protein isolate (SPI) and soy protein isolate amyloid fibrils (SAFs) as well as the role of cellulose nanocrystals (CNC) in regulating their gel behaviors were investigated in this study. The binding of CNC to β-conglycinin (7S), glycinin (11S), and SAFs was predominantly driven by non-covalent interactions. CNC addition reduced the particle size, turbidity, subunit segments, and crystallinity of SPI and SAFs, promoted the conversion of α-helix to β-sheet, improved the thermal stability, exposed more tyrosine and tryptophan residues, and enhanced the intermolecular interactions. A more regular and ordered lamellar network structure was formed in the SAFs-CNC composite gel, which could be conducive to the improvement of gel quality. This study would provide theoretical reference for the understanding of the regulatory mechanism of protein amyloid fibrils gelation as well as the high-value utilization of SAFs-CNC complex as a functional protein-based material or food ingredient in food field.
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Affiliation(s)
- Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Sixu Lv
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Wenqi Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Shanlong Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Jianxia Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
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2
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Yu Z, Li N, Liu Y, Zhang B, Zhang M, Wang X, Wang X. Formation, structure and functional characteristics of amyloid fibrils formed based on soy protein isolates. Int J Biol Macromol 2024; 254:127956. [PMID: 37951451 DOI: 10.1016/j.ijbiomac.2023.127956] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/26/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
Food protein-derived amyloid fibrils possess great untapped potential applications in food and other biomaterials. The objective of this report was to investigate the formation mechanism, structure and functional characterization of soy protein amyloid fibrils (SPF) through hydrolysis and heating (pH 2.0, 85 °C, 0-24 h) of soy protein isolate (SPI). Fibrillation growth analysis indicated polypeptide hydrolysis upon hydrolytic heating, and the amyloid fibrils were basically formed 8 h later. The microstructure of SPF was monitored by transmission electron microscopy and scanning electron microscopy, exhibiting change from an irregular spherical structure to a coiled, intertwined thread-like polymer. The secondary structures of SPI all changed drastically during the fibrillation process was characterized by Fourier transform infrared spectroscopy, which the α-helical and β-turned content decreasing by 12.67 % and 5.07 %, respectively, and the content of ordered β-folded structures increasing with heating time, finally increasing to 53.61 % at 24 h. The fluorescence intensity of the endogenous fluorescence spectra decreased and the maximum emission wavelength was red-shifted, suggesting that the fibrillation unfolded the protein structure, hydrolyzed and self-assembled into amyloid fibrils aggregates obscuring the aromatic amino acid residues. The emulsification activity, emulsion stability and viscosity of SPF improved with the increase in protein fibrillation.
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Affiliation(s)
- Zhichao Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Ning Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Yian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Boya Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Mengyue Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Xu Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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3
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Herneke A, Karkehabadi S, Lu J, Lendel C, Langton M. Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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4
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Shan S, Chen D, Federici E, Jones OG, Campanella OH. The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough. Front Nutr 2022; 9:909877. [PMID: 35967788 PMCID: PMC9372581 DOI: 10.3389/fnut.2022.909877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 06/30/2022] [Indexed: 11/29/2022] Open
Abstract
The increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest in the development of gluten-free bakery products. In this study, whey protein fibrils (WPFs) were incorporated to mimic the fibrous network of gluten. The rheological properties and microstructure of the developed gluten-free doughs were evaluated and compared with gluten doughs. Protein fibrils were prepared by heating a whey protein isolate (WPI) solution at 80°C in an acidic environment with low salt concentration, and then the fibril lengths were adjusted by leveling up the solution pH to 3.5 and 7. The dimensions of the fibrils were measured by atomic force microscopy (AFM). Rice and potato starches were mixed with fibrils, WPI, gluten, or without protein, to form different doughs for further investigation. Shear tests, including stress sweep, frequency sweep, and creep recovery, were performed to study the viscoelastic properties of doughs under small or large deformation. The strain-hardening properties of doughs under biaxial extension were studied by the lubricated squeezing flow method. The microstructure of the doughs was characterized by cryo-scanning electron microscopy (cryo-SEM). Compared with doughs prepared with WPI and no proteins, doughs incorporating fibrils showed comparable linear viscoelasticity to gluten dough tested with stress sweep, frequency sweep, and creep recovery in the linear viscoelastic region. More differences between the protein fibril doughs were revealed in the rheological properties in the non-linear region. Creep recovery parameters, such as compliance, elastic moduli during the creep, and recovery stages of gluten dough, were like those of WPF pH7 dough, but significantly different from those of the WPF pH3.5 dough. Strain-hardening properties were found in the WPF pH7 dough, although not in WPF pH3.5 dough. Microstructural characterization showed that both fibrils prepared with the different conditions formed a continuous protein phase for the improvement of dough cohesiveness, but the structure of the phase was different between the two fibrils. To summarize, whey protein fibril at pH 7 seemed to have the potential of being used as an ingredient with similar functions to gluten in gluten-free bakery products.
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Affiliation(s)
- Shengyue Shan
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Da Chen
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, United States
| | - Enrico Federici
- Department of Food Science, Purdue University, West Lafayette, IN, United States
| | - Owen G. Jones
- Department of Food Science, Purdue University, West Lafayette, IN, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States
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5
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Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107264] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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6
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7
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Wang X, Yue C, Xu H, Guan C, Guo R, Yang X, Ma C, Shao M. Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Zhao Y, Wang C, Lu W, Sun C, Zhu X, Fang Y. Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process. Food Chem 2021; 357:129751. [PMID: 33872866 DOI: 10.1016/j.foodchem.2021.129751] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 04/01/2021] [Accepted: 04/04/2021] [Indexed: 11/21/2022]
Abstract
Whey protein isolate (WPI) fibrils have great potential for applications in future food manufacture due to their improved properties. However, the evolution of their properties during fibrillization is still not fully understood. Here, we investigate variational characteristics of WPI fibrils during formation process. WPI fibrils with a semiflexible and linear structure were formed and showed high aspect ratio after heat treatment. The conversion, fluorescence intensity and isoelectric point of WPI were increased with heating time. Moreover, the antioxidant activity of WPI was improved after fibrillization and was dependent on heating time. This could be attributed to the structure transformation of protein and the exposed amino acids with sulfur groups or aromatic side chains in the fibrillated system. Our findings move a step forward for a detailed understanding on the dynamical changes of WPI properties during fibrillization, which would provide a guidance for WPI fibril applications and future food technology development.
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Affiliation(s)
- Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chenxi Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyuan Zhu
- School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, 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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9
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Vaneyck J, Segers-Nolten I, Broersen K, Claessens MMAE. Cross-seeding of alpha-synuclein aggregation by amyloid fibrils of food proteins. J Biol Chem 2021; 296:100358. [PMID: 33539920 PMCID: PMC7949133 DOI: 10.1016/j.jbc.2021.100358] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 01/22/2023] Open
Abstract
The aggregation of the protein α-synuclein (aSyn) into amyloid fibrils in the human brain is associated with the development of several neurodegenerative diseases, including Parkinson's disease. The previously observed prion-like spreading of aSyn aggregation throughout the brain and the finding that heterologous cross-seeding of amyloid aggregation occurs in vitro for some proteins suggest that exposure to amyloids in general may pose a risk for disease development. To elucidate which protein fibril characteristics determine if and how heterologous amyloid seeding can occur, we investigated the potential of amyloid fibrils formed from proteins found in food, hen egg white lysozyme, and bovine milk β-lactoglobulin to cross-seed aSyn aggregation in the test tube. We observed that amyloid fibrils from lysozyme, but not β-lactoglobulin, potently cross-seeded the aggregation of aSyn as indicated by a significantly shorter lag phase of aSyn aggregation in the presence of lysozyme fibrils. The cross-seeding effect of lysozyme was found to be primarily driven by a surface-mediated nucleation mechanism. The differential seeding effect of lysozyme and β-lactoglobulin on aSyn aggregation could be explained on the basis of binding affinity, binding site, and electrostatic interactions. Our results indicate that heterologous seeding of proteins may occur depending on the physicochemical characteristics of the seed protein fibril. Our findings suggest that heterologous seeding has the potential to determine the pathogenesis of neurodegenerative amyloid diseases.
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Affiliation(s)
- Jonathan Vaneyck
- Nanobiophysics, MESA+ Institute for Nanotechnology, University of Twente, Enschede, the Netherlands.
| | - Ine Segers-Nolten
- Nanobiophysics, MESA+ Institute for Nanotechnology, University of Twente, Enschede, the Netherlands
| | - Kerensa Broersen
- Applied Stem Cell Technologies, Technical Medical Centre, University of Twente, Enschede, the Netherlands
| | - Mireille M A E Claessens
- Nanobiophysics, MESA+ Institute for Nanotechnology, University of Twente, Enschede, the Netherlands
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10
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Khalesi H, Sun C, He J, Lu W, Fang Y. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures. Food Res Int 2021; 140:109856. [DOI: 10.1016/j.foodres.2020.109856] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/08/2020] [Accepted: 10/26/2020] [Indexed: 12/21/2022]
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11
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Rathod G, Amamcharla JK. Process development for a novel milk protein concentrate with whey proteins as fibrils. J Dairy Sci 2021; 104:4094-4107. [PMID: 33485682 DOI: 10.3168/jds.2020-19409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Accepted: 11/01/2020] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) is a preferred ingredient to provide nutritional and functional benefits in various dairy and food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality and may open doors for new applications. The fibrilization process converts the globular structure of whey proteins to fibrils and consequently increases viscosity and water holding capacity compared with the native protein structure. The objective of the current work was to selectively convert the whey proteins in MPC as fibrils. For this purpose, simulated control model MPC was prepared by combining solutions of micellar casein concentrate (MCC) and milk whey protein isolate (mWPI) to give casein and whey protein in an 80:20 ratio. The mWPI solution was converted to fibrils by heating at low pH, neutralized, and combined with MCC solution similar to control model MPC and termed "fibrillated model MPC." Thioflavin T fluorescence value, transmission electron microscopy, and gel electrophoresis confirmed the fibril formation and their survival after neutralization and mixing with MCC. Further, the fibrillated mWPI showed significantly higher viscosity and consistency coefficient than nonfibrillated mWPI. Similarly, fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with control model MPC. Hence, the fibrillated model MPC can be used as ingredient to increase viscosity. Heat coagulation time was found to be significantly higher for control model MPC compared with fibrillated model MPC.
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Affiliation(s)
- G Rathod
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506.
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12
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Khalesi H, Lu W, Fang Y. WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies. Int J Biol Macromol 2020:S0141-8130(20)34981-3. [PMID: 33188813 DOI: 10.1016/j.ijbiomac.2020.11.055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/31/2020] [Accepted: 11/09/2020] [Indexed: 11/16/2022]
Abstract
This article has been withdrawn at the request of the author(s) and/or editor. The Publisher apologizes for any inconvenience this may cause. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/our-business/policies/article-withdrawal.
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Affiliation(s)
- Hoda Khalesi
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, 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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13
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Hauser J, Kylberg G, Colomb-Delsuc M, Stemme G, Sintorn IM, Roxhed N. A microfluidic device for TEM sample preparation. LAB ON A CHIP 2020; 20:4186-4193. [PMID: 33033812 DOI: 10.1039/d0lc00724b] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Transmission electron microscopy (TEM) allows for visualizing and analyzing viral particles and has become a vital tool for the development of vaccines and biopharmaceuticals. However, appropriate TEM sample preparation is typically done manually which introduces operator-based dependencies and can lead to unreliable results. Here, we present a capillary-driven microfluidic single-use device that prepares a TEM grid with minimal and non-critical user interaction. The user only initiates the sample preparation process, waits for about one minute and then collects the TEM grid, ready for imaging. Using Adeno-associated virus (AAV) particles as the sample and NanoVan® as the stain, we demonstrate microfluidic consistency and show that the sample preparation quality is sufficient for automated image analysis. We further demonstrate the versatility of the microfluidic device by preparing two protein complexes for TEM investigations using two different stain types. The presented TEM sample preparation concept could alleviate the problems associated with human inconsistency in manual preparation protocols and allow for non-specialists to prepare TEM samples.
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Affiliation(s)
- Janosch Hauser
- Division of Micro and Nanosystems, KTH Royal Institute of Technology, 10044 Stockholm, Sweden.
| | | | | | - Göran Stemme
- Division of Micro and Nanosystems, KTH Royal Institute of Technology, 10044 Stockholm, Sweden.
| | | | - Niclas Roxhed
- Division of Micro and Nanosystems, KTH Royal Institute of Technology, 10044 Stockholm, Sweden.
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14
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Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel. Carbohydr Polym 2020; 239:116247. [DOI: 10.1016/j.carbpol.2020.116247] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/24/2020] [Accepted: 03/30/2020] [Indexed: 11/19/2022]
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15
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Farrokhi F, Badii F, Ehsani MR, Hashemi M. Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.124002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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16
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Mohammadian M, Salami M, Emam-Djomeh Z. Characterization of hydrogels formed by non-toxic chemical cross-linking of mixed nanofibrillated/heat-denatured whey proteins. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2019. [DOI: 10.1007/s13738-019-01733-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Geng X, Kirkensgaard JJK, Arleth L, Otte J, Ipsen R. The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin. SOFT MATTER 2019; 15:4787-4796. [PMID: 31062808 DOI: 10.1039/c9sm00127a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Formation of nanotubes from partially hydrolysed α-lactalbumin (α-La) was investigated at five pH values, two concentrations of α-La and two calcium levels. Nanotubes were formed under almost all combinations of the investigated factors, and for the first time the formation of nanotubes at low pH (4.0) and low protein concentration (10 g l-1) was observed. Only one sample (10 g l-1, calcium ratio 2.4, and pH 7.5) formed mainly fibrils instead of nanotubes. By altering the three investigated factors, fibrils and/or aggregates were sometimes formed together with nanotubes resulting in transparent, semi-transparent, or non-transparent gels, or sediments. However, structural modelling based on small-angle X-ray scattering data indicated that the formed nanotubes were only to a minor degree affected by the investigated factors. The majority of the nanotubes were found to have an outer diameter of around 19 nm, an inner diameter of 6.6 nm and a wall thickness of 6.0 nm, except for three samples at low α-La concentrations and high calcium levels which exhibited slightly smaller dimensions. These three factors affected the hydrolysis as well as the self-assembly rate, resulting in the observed differences. However, these factors did not influence the architecture of the self-assembled nanotubes, and the lateral spacing of the individual parallel β-sheet motifs was found to be 1.05 ± 0. 03 nm for all nanotubes. This study provides novel fundamental knowledge of the formation and structure of α-La nanotubes under different conditions, which will facilitate future application of these nanotubes in food and pharmaceutical areas.
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Affiliation(s)
- XiaoLu Geng
- Section for Ingredients and Dairy Technology, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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18
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Peng J, Calabrese V, Geurtz J, Velikov KP, Venema P, van der Linden E. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils. J Food Sci 2019; 84:1094-1103. [PMID: 31038744 PMCID: PMC6593742 DOI: 10.1111/1750-3841.14509] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 12/18/2018] [Accepted: 02/18/2019] [Indexed: 11/29/2022]
Abstract
In this study, we investigated the gelation of WPI fibrils in the presence of bacterial cellulose (BC) microfibrils at pH 2 upon prolonged heating. Rheology and microstructure were investigated as a function of BC microfibril concentration. The presence of BC microfibrils did not influence the gelation dynamics and resulting overall structure of the WPI fibrillar gel. The storage modulus and loss modulus of the mixed WPI‐BC microfibril gels increased with increasing BC microfibril concentration, whereas the ratio between loss modulus and storage modulus remained constant. The WPI fibrils and BC microfibrils independently form two coexisting gel networks. Interestingly, near to the BC microfibrils more aligned WPI fibrils seemed to be formed, with individual WPI fibrils clearly distinguishable. The level of alignment of the WPI fibrils seemed to be dependent on the distance between BC microfibrils and WPI fibrils. This also is in line with our observation that with more BC microfibrils present, WPI fibrils are more aligned than in a WPI fibrillar gel without BC microfibrils. The large deformation response of the gels at different BC microfibril concentration and NaCl concentration is mainly influenced by the concentration of NaCl, which affects the WPI fibrillar gel structures, changing form linear fibrillar to a particulate gel. The WPI fibrillar gel yields the dominant contribution to the gel strength.
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Affiliation(s)
- Jinfeng Peng
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Vincenzo Calabrese
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Julia Geurtz
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Krassimir P Velikov
- Unilever R&D Vlaardingen, Olivier van Noortlaan, 120, 3133 AT, Vlaardingen, The Netherlands.,Inst. of Physics, Univ. of Amsterdam, Science Park 904, 1098 XH, Amsterdam, The Netherlands.,Soft Condensed Matter, Debye Institute for NanoMaterials Science, Utrecht Univ., Princetonplein 5, 3584 CC, Utrecht, The Netherlands
| | - Paul Venema
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Erik van der Linden
- Physics and Physical Chemistry of Foods, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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20
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Jansens KJA, Rombouts I, Grootaert C, Brijs K, Van Camp J, Van der Meeren P, Rousseau F, Schymkowitz J, Delcour JA. Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications. Compr Rev Food Sci Food Saf 2018; 18:84-105. [PMID: 33337021 DOI: 10.1111/1541-4337.12404] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 10/02/2018] [Accepted: 10/03/2018] [Indexed: 12/30/2022]
Abstract
To control and enhance protein functionality is a major challenge for food scientists. In this context, research on food protein fibril formation, especially amyloid fibril formation, holds much promise. We here first provide a concise overview of conditions, which affect amyloid formation in food proteins. Particular attention is directed towards amyloid core regions because these sequences promote ordered aggregation. Better understanding of this process will be key to tailor the fibril formation process. Especially seeding, that is, adding preformed protein fibrils to protein solutions to accelerate fibril formation holds promise to tailor aggregation and fibril techno-functionality. Some studies have already indicated that food protein fibrillation indeed improves their techno-functionality. However, much more research is necessary to establish whether protein fibrils are useful in complex food systems and whether and to what extent they resist food processing unit operations. In this review the effect of amyloid formation on gelation, interfacial properties, foaming, and emulsification is discussed. Despite their prevalent role as functional structures, amyloids also receive a lot of attention due to their association with protein deposition diseases, prompting us to thoroughly investigate the potential health impact of amyloid-like aggregates in food. A literature review on the effect of the different stages of the human digestive process on amyloid toxicity leads us to conclude that food-derived amyloid fibrils (even those with potential pathogenic properties) very likely have minimal impact on human health. Nevertheless, prior to wide-spread application of the technology, it is highly advisable to further verify the lack of toxicity of food-derived amyloid fibrils.
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Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, B-9000, Ghent, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, B-9000, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Ghent Univ., Coupure Links 653, B- 9000, Ghent, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB, B-3000 Leuven, Belgium. Authors Rousseau and Schymkowitz are also with Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB, B-3000 Leuven, Belgium. Authors Rousseau and Schymkowitz are also with Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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Farrokhi F, Ehsani MR, Badii F, Hashemi M. Structural and thermal properties of nanofibrillated whey protein isolate in the glassy state. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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22
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Mantovani RA, de Figueiredo Furtado G, Netto FM, Cunha RL. Assessing the potential of whey protein fibril as emulsifier. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.006] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Peng D, Yang J, Li J, Tang C, Li B. Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10658-10665. [PMID: 29135243 DOI: 10.1021/acs.jafc.7b03669] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
β-Lactoglobulin fibrils could serve as a surface-active component and form adsorption layers at the air/water interface. In this study, the physical parameters related to the surface adsorption, foaming, and surface properties of β-lactoglobulin fibrils as a function of pH (2-8) were investigated. Results showed that an increase of pH from 2 to 5 led to a rise of the viscoelastic modulus of the surface adsorption layer and half-life time (t1/2) of foams, but it decreased foamability. When the pH was close to its isoelectric point (5.2), fibrils had the lowest electrostatic repulsion and entangled at the air/water interface resulting in a tightly packaged adsorption layer around bubbles to prevent coalescence and coarsening. When the pH (7-8) was higher than the pI of fibrils, the negatively charged β-lactoglobulin fibrils possessed good foamability (∼80%) and high foam stability (t1/2 ≈ 8 h) simultaneously even at low concentration (1 mg/mL). It demonstrated that β-lactoglobulin fibrils with negative charges presented a good foaming behavior and could be a potential new foaming agent in the food industry.
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Affiliation(s)
- Dengfeng Peng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Company Limited , Zhengzhou, Henan 450000, People's Republic of China
| | - Jing Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Cuie Tang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
- Functional Food Enginnering & Technology Research Center of Hubei Province , Wuhan, Hubei 430070, People's Republic of China
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24
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In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils. Food Res Int 2017; 99:790-798. [DOI: 10.1016/j.foodres.2017.06.049] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 06/17/2017] [Accepted: 06/21/2017] [Indexed: 01/07/2023]
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25
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Mantovani RA, Fattori J, Michelon M, Cunha RL. Formation and pH-stability of whey protein fibrils in the presence of lecithin. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.039] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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26
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Hettiarachchi CA, Melton LD, Williams MAK, McGillivray DJ, Gerrard JA, Loveday SM. Morphology of complexes formed between β
-lactoglobulin nanofibrils and pectins is influenced by the pH and structural characteristics of the pectins. Biopolymers 2016; 105:819-31. [DOI: 10.1002/bip.22917] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2016] [Revised: 07/02/2016] [Accepted: 07/05/2016] [Indexed: 01/06/2023]
Affiliation(s)
- Charith A. Hettiarachchi
- Riddet Institute, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
- Department of Food Science and Technology, Faculty of Agriculture; University of Peradeniya; Peradeniya 20400 Sri Lanka
| | - Laurence D. Melton
- Riddet Institute, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
| | - Martin A. K. Williams
- Riddet Institute, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
- MacDiarmid Institute for Advanced Materials and Nanotechnology; Wellington 6140 New Zealand
- Institute of Fundamental Sciences, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Duncan J. McGillivray
- Riddet Institute, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
- MacDiarmid Institute for Advanced Materials and Nanotechnology; Wellington 6140 New Zealand
| | - Juliet A. Gerrard
- Riddet Institute, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
- MacDiarmid Institute for Advanced Materials and Nanotechnology; Wellington 6140 New Zealand
- School of Biological Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
- Massey Institute of Food Science and Technology, Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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27
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Wan Z, Yang X, Sagis LMC. Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:8092-101. [PMID: 27452662 DOI: 10.1021/acs.langmuir.6b01511] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
When soy glycinin (11S) is heated for a prolonged time at pH 2 (20 h at 85 °C), a mixture is formed consisting of long semiflexible 11S fibrils and small peptides. The surface and foaming properties of this mixture were investigated at different pHs, and compared to the behavior of pure fibrils and pure peptides, to determine the individual contributions of these two factions to the behavior of the mixture. The adsorption of these three systems at air-water interfaces and the resulting surface rheological properties were studied by combining drop shape analysis tensiometry, ellipsometry, and surface large amplitude oscillatory dilatational (LAOD) rheology. Lissajous plots of surface pressure versus deformation were used to analyze the surface rheological response in terms of interfacial microstructure. Our results show that the adsorption kinetics, dilatational rheological properties, and the foaming behavior of the mixture were mainly dominated by the small peptides in the fibril system. Compared to pH 2, the fibril mixture at pH 5 and 7 provides much better foam stability and appears to be a very promising protein material to make stable foams, even at low protein concentration (0.1 wt %). The presence of fibril clusters and peptide aggregates at pH 5 and 7 contributed to foam stability of the mixture. In contrast, pure fibril formed an interface with a highly pH-responsive adsorption and rheological behavior, and the foamability and foam stability of the pure fibrils were very poor.
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Affiliation(s)
- Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- Department of Materials, Polymer Physics, ETH Zürich , Leopold-Ruzicka-Weg 4, 8093 Zurich, Switzerland
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28
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Zou Y, Chen Y, Wang M, Wang J, Yang X. Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13212] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yuan Zou
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Yanqiong Chen
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Mengping Wang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Jinmei Wang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
| | - Xiaoquan Yang
- Department of Food Science and Technology; Research and Development Center of Food Proteins; South China University of Technology; Guangzhou 510640 China
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29
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Mohammadian M, Madadlou A. Cold-set hydrogels made of whey protein nanofibrils with different divalent cations. Int J Biol Macromol 2016; 89:499-506. [PMID: 27155233 DOI: 10.1016/j.ijbiomac.2016.05.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Revised: 04/30/2016] [Accepted: 05/02/2016] [Indexed: 01/06/2023]
Abstract
Whey protein nanofibrils are gaining interest to fabricate cold-set hydrogels due to their ability to gel at lower concentrations than parent proteins. In the present research, fibrillated protein solution was gelled with three different divalent cation salts including CaCl2, MnCl2 and ZnCl2 and the textural and functional characteristics of the resulting hydrogel samples were studied. Atomic force microscopy indicated that the flexible micron-scaled fibrils with nanometric thickness (up to 8.0nm) that formed at pH 2.0 underwent breaking in length upon post-formation pH rise to 7.5. Whilst heat-denatured protein solution failed to form self-supporting gel at pH 7.5, fibrillated protein solution gelled by all three types of cations. Fibrillation increased the protein solution consistency coefficient (K) much more than heat denaturation. It was suggested based on Fourier-transform infra-red (FT-IR) spectra that some hydrogen bonds were disrupted by fibrillation. Zn(2+)-induced gel was firmer, had a higher water holding capacity and a more compact microstructure, as well, required a higher compressive stress to fracture than its counterparts. Nonetheless, the Mn(2+)- and Ca(2+)-induced gels disintegrated to a much lesser extent in both pepsin-free and pepsin-present simulated gastric juice than Zn(2+)-induced sample. Chitosan coating approximately halved the simulated degradability of all gel samples.
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Affiliation(s)
- Mehdi Mohammadian
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
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30
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Wan Z, Yang X, Sagis LMC. Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2016; 32:3679-90. [PMID: 27043221 DOI: 10.1021/acs.langmuir.6b00446] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The surface and foaming properties of native soy glycinin (11S) and its heat-induced fibrillar aggregates, in the presence of natural surfactant steviol glycoside (STE), were investigated and compared at pH 7.0 to determine the impact of protein structure modification on protein-surfactant interfacial interactions. The adsorption at, and nonlinear dilatational rheological behavior of, the air-water interface were studied by combining drop shape analysis tensiometry, ellipsometry, and large-amplitude oscillatory dilatational rheology. Lissajous plots of surface pressure versus deformation were used to analyze the surface rheological response in terms of interfacial microstructure. The heat treatment generates a mixture of long fibrils and unconverted peptides. The presence of small peptides in 11S fibril samples resulted in a faster adsorption kinetics than that of native 11S. The addition of STE affected the adsorption of 11S significantly, whereas no apparent effect on the adsorption of the 11S fibril-peptide system was observed. The rheological response of interfaces stabilized by 11S-STE mixtures also differed significantly from the response for 11S fibril-peptide-STE mixtures. For 11S, the STE reduces the degree of strain hardening in extension and increases strain hardening in compression, suggesting the interfacial structure may change from a surface gel to a mixed phase of protein patches and STE domains. The foams generated from the mixtures displayed comparable foam stability to that of pure 11S. For 11S fibril-peptide mixtures STE only significantly affects the response in extension, where the degree of strain softening is decreased compared to the pure fibril-peptide system. The foam stability of the fibril-peptide system was significantly reduced by STE. These findings indicate that fibrillization of globular proteins could be a potential strategy to modify the complex surface and foaming behaviors of protein-surfactant mixtures.
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Affiliation(s)
- Zhili Wan
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Xiaoquan Yang
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
| | - Leonard M C Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
- Department of Materials, Polymer Physics, ETH Zürich , Leopold-Ruzicka-Weg 4, 8093 Zurich, Switzerland
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31
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Hettiarachchi CA, Melton LD, McGillivray DJ, Loveday SM, Gerrard JA, Williams MAK. β-Lactoglobulin nanofibrils can be assembled into nanotapes via site-specific interactions with pectin. SOFT MATTER 2016; 12:756-768. [PMID: 26517088 DOI: 10.1039/c5sm01530h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Controlling the self-assembly of individual supramolecular entities, such as amyloid fibrils, into hierarchical architectures enables the 'bottom-up' fabrication of useful bionanomaterials. Here, we present the hierarchical assembly of β-lactoglobulin nanofibrils into the form of 'nanotapes' in the presence of a specific pectin with a high degree of methylesterification. The nanotapes produced were highly ordered, and had an average width of 180 nm at pH 3. Increasing the ionic strength or the pH of the medium led to the disassembly of nanotapes, indicating that electrostatic interactions stabilised the nanotape architecture. Small-angle X-ray scattering experiments conducted on the nanotapes showed that adequate space is available between adjacent nanofibrils to accommodate pectin molecules. To locate the interaction sites on the pectin molecule, it was subjected to endopolygalacturonase digestion, and the resulting products were analysed using capillary electrophoresis and size-exclusion chromatography for their charge and molecular weight, respectively. Results suggested that the functional pectin molecules carry short (<10 residues) enzyme-susceptible blocks of negatively charged, non-methylesterified galacturonic acid residues in the middle of their homogalacturonan backbones (and possibly near their ends), that specifically bind to sites on the nanofibrils. Blocking the interaction sites on the nanofibril surface using small oligomers of non-methylesterified galacturonic acid residues similar in size to the interaction sites of the pectin molecule decreased the nanotape formation, indicating that site-specific electrostatic interactions are vital for the cross-linking of nanofibrils. We propose a structural model for the pectin-cross-linked β-lactoglobulin nanotapes, the elements of which will inform the future design of bionanomaterials.
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Serfert Y, Lamprecht C, Tan CP, Keppler J, Appel E, Rossier-Miranda F, Schroen K, Boom R, Gorb S, Selhuber-Unkel C, Drusch S, Schwarz K. Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.026] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gilbert J, Campanella O, Jones OG. Electrostatic Stabilization of β-lactoglobulin Fibrils at Increased pH with Cationic Polymers. Biomacromolecules 2014; 15:3119-27. [PMID: 25019592 DOI: 10.1021/bm500762u] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Jay Gilbert
- Purdue University, Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
| | - Osvaldo Campanella
- Purdue University, Department of Agricultural and
Biological Engineering, 225 South University Street, West Lafayette, Indiana 47907, United States
| | - Owen G. Jones
- Purdue University, Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
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Munialo CD, Martin AH, van der Linden E, de Jongh HHJ. Fibril formation from pea protein and subsequent gel formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2418-27. [PMID: 24564788 DOI: 10.1021/jf4055215] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
The objective of this study was to characterize fibrillar aggregates made using pea proteins, to assemble formed fibrils into protein-based gels, and to study the rheological behavior of these gels. Micrometer-long fibrillar aggregates were observed after pea protein solutions had been heated for 20 h at pH 2.0. Following heating of pea proteins, it was observed that all of the proteins were hydrolyzed into peptides and that 50% of these peptides were assembled into fibrils. Changes on a structural level in pea proteins were studied using circular dichroism, transmission electron microscopy, and particle size analysis. During the fibril assembly process, an increase in aggregate size was observed, which coincided with an increase in thioflavin T binding, indicating the presence of β-sheet aggregates. Fibrils made using pea proteins were more branched and curly. Gel formation of preformed fibrils was induced by slow acidification from pH 7.0 to a final pH of around pH 5.0. The ability of pea protein-based fibrillar gels to fracture during an amplitude sweep was comparable to those of soy protein and whey protein-based fibrillar gels, although gels prepared from fibrils made using pea protein and soy protein were weaker than those of whey protein. The findings show that fibrils can be prepared from pea protein, which can be incorporated into protein-based fibrillar gels.
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Affiliation(s)
- Claire Darizu Munialo
- Top Institute Food and Nutrition, P.O. Box 557, 6700 AN, Wageningen, The Netherlands
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35
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Scholten E, Moschakis T, Biliaderis CG. Biopolymer composites for engineering food structures to control product functionality. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Munialo CD, de Jongh HHJ, Broersen K, van der Linden E, Martin AH. Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11628-11635. [PMID: 24206422 DOI: 10.1021/jf403723m] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Fibrillar and spherical aggregates were prepared from whey protein isolate (WPI). These aggregates were thiolated to a substantial degree to observe any impact on functionality. Sulfur-containing groups were introduced on these aggregates which could be converted to thiol groups by deblocking. Changes on a molecular and microstructural level were studied using tryptophan fluorescence, transmission electron microscopy, and particle size analysis. The average size (nm) of spherical aggregates increased from 38 to 68 nm (blocked variant) and 106 nm (deblocked variant) after thiolation, whereas the structure of fibrillar aggregates was not affected. Subsequently, gels containing these different aggregates were prepared. Rheological measurements showed that thiolation decreased the gelation concentration and increased gel strength for both WPI fibrillar and spherical aggregates. This effect was more pronounced upon thiolation of preformed fibrillar aggregates. The findings suggest that thiolation at a protein aggregate level is a promising strategy to increase gelation efficiency.
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Affiliation(s)
- Claire D Munialo
- Top Institute Food and Nutrition , P.O. Box 557, 6700 AN, Wageningen, The Netherlands
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