1
|
Fan Y, Gan C, Li Y, Kang L, Yi J. Fabrication of bovine serum albumin nanofibrils: Physicochemical characteristics, emulsifying and foaming activities. Int J Biol Macromol 2024; 271:132549. [PMID: 38782331 DOI: 10.1016/j.ijbiomac.2024.132549] [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: 10/08/2023] [Revised: 05/15/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Bovine serum albumin nanofibrils (BSNs) were fabricated under thermal treatment (85 °C) at acidic condition (pH 2.0) and the incubation time on the structural, and physicochemical characteristics were probed. The formation and development of BSNs have been detected and confirmed by Thioflavin T (ThT) fluorescence and circular dichroism (CD) measurements. The structural alterations of bovine serum albumin (BSA) have also been investigated using intrinsic fluorescence and Congo red (CGR) UV-vis spectroscopy. Atomic force microscopy (AFM) outcomes displayed the morphologies of BSNs at varied time, with a diameter of about 3 nm and a contour length of about 200 nm at 24 h. The apparent viscosities of BSNs at three different pH were in the following order: pH 3.0 > pH 5.0 > pH 7.0. Emulsifying and foaming properties of BSA were pronouncedly enhanced through fibrillation, which was highly correlated with the interfacial properties and structural characteristics. Highest EAI 54.2 m2/g was attained at 48 h and no pronounced alterations were observed for EAI at 24 h and 48 h. Maximum value of FC was obtained at 48 h for BSA. This study will provide some useful information in understanding the formation of BSNs and broaden their application in food systems as functional food ingredients.
Collapse
Affiliation(s)
- Yuting Fan
- School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China
| | - Chao Gan
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Yanmei Li
- Yining Customs Technology Center, Yining, Xinjiang 835000, China
| | - Ling Kang
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Jiang Yi
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
| |
Collapse
|
2
|
Shi R, He Y, Wang Q, Cai J, Gantumur MA, Jiang Z. Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L.volemus): Impacts of microwave-assisted extraction. Food Chem 2024; 431:137070. [PMID: 37579611 DOI: 10.1016/j.foodchem.2023.137070] [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: 05/17/2023] [Revised: 07/23/2023] [Accepted: 07/30/2023] [Indexed: 08/16/2023]
Abstract
The impacts of microwave assisted-extraction (MAE) on the physicochemical characteristics, functionalities, and digestion behavior of Lactarius volemus (L. volemus) protein isolate (LPIs) was investigated. Compared with the conventional water bath assisted-extraction method (WAE), MAE significantly enhanced the extraction rate of LPIs by 30.00% and 47.98% at 20 and 60 min, respectively. Also, MAE unfolded the spatial structure of LPIs, promoting the transformation from ordered structure to disordered structure, exposing its hydrophobic groups and increasing free sulfhydryl content. In addition, LPIs obtained by MAE showed better solubility, emulsifying and foaming characteristics than that by WAE. MAE method can improve the digestibility and the degree of hydrolysis of LPIs compared to WAE, which were increased by 6.06% and 19.78% after 20 min extraction in the small intestine digestion, respectively. This study can provide a potential strategy to produce L. volemus protein isolate with high efficiency and quality.
Collapse
Affiliation(s)
- Ruijie Shi
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China; Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yanting He
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Qingpeng Wang
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Jinyi Cai
- Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, PR China
| | - Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
| |
Collapse
|
3
|
Sharma S, Takkella D, Vishwakarma J, Gavvala K. Spectroscopy and dynamics of beta-lactoglobulin complexed with rifampicin. J Biomol Struct Dyn 2023:1-14. [PMID: 37904335 DOI: 10.1080/07391102.2023.2275191] [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: 05/10/2023] [Accepted: 10/20/2023] [Indexed: 11/01/2023]
Abstract
In this paper, we report the binding interaction of milk protein, beta-lactoglobulin (BLG), with an antibiotic against tuberculosis, rifampicin (RIF). BLG intrinsic fluorescence from tryptophan (Trp) amino acids was monitored to understand protein-drug interactions. Binding parameters and stoichiometry were estimated with the help of fluorescence spectral changes. Synchronous fluorescence spectroscopy was employed to exclusively monitor the Trp and Tyrosine (Tyr) environment in the presence of RIF. With the help of steady state fluorescence at different temperatures supported by time-resolved fluorescence, we confirmed that the protein forms a static complex with RIF. Thermodynamic parameters, ΔH and ΔS values, showed the involvement of hydrophobic forces between the RIF and BLG. Competitive displacement assay with ANS confirmed the BLG calyx as the binding site for RIF. Energy transfer mechanism from Trp to RIF was attributed to the fluorescence changes in protein upon complexation. The Förster resonance energy transfer (FRET) was used to find distance, energy transfer efficiency and rate of energy transfer between donor (BLG) and acceptor (RIF). Fourier-transform infrared (FTIR) spectroscopy was utilized for estimating changes in the secondary structure of BLG induced by RIF. Molecular docking was used to visualise the binding location of RIF on BLG. Molecular dynamics (MD) simulation studies showed a consistent binding interactions between BLG and RIF during the 100 ns simulation period and this well supported the increased beta sheet content in FTIR. Overall our results establish the potential of intrinsic fluorescence of BLG in combination with biophysical tools to rationalize drug-protein interactions.Communicated by Ramaswamy H. Sarma.
Collapse
Affiliation(s)
- Sudhanshu Sharma
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
| | - Dineshbabu Takkella
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
| | - Jyoti Vishwakarma
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
| | - Krishna Gavvala
- Department of Chemistry, Indian Institute of Technology Hyderabad, Kandi, Sangareddy, India
| |
Collapse
|
4
|
Sanabria JC, Romero CM. Influence of tetraalkylammonium salts on the adsorption kinetics of bovine serum albumin in aqueous solutions at the air-liquid interface. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
5
|
Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10060215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Bitterness is a considerable limiting factor for the application of bioactive peptides in the food industry. The objective of this study was to compare the level of bitterness of milk-protein-derived peptides using an electronic tongue (E-tongue). Liquid milk protein concentrate (LMPC) was prepared from ultra-heat-treated skimmed cow’s milk. It was initially hydrolyzed with different concentrations of trypsin, namely, 0.008 g·L−1, 0.016 g·L−1 and 0.032 g·L−1. In a later exercise, tryptic-hydrolyzed LMPC (LMPC-T) was further hydrolyzed using Lactobacillus bulgaricus and Streptococcus thermophilus. The effect of glucose in microbial hydrolysis was studied. The bitterness of peptides was evaluated with respect to quinine, a standard bittering agent. The level of bitterness of the peptides after microbial hydrolysis of LMPC-T (LMPC-T-F and LMPC-T-FG) was evaluated using a potentiometric E-tongue equipped with a sensor array that had seven chemically modified field-effect transistor sensors. The results of the measurements were evaluated using principal component analysis (PCA), and subsequently, a classification of the models was built using the linear discriminant analysis (LDA) method. The bitterness of peptides in LMPC-T-F and LMPC-T-FG was increased with the increase in the concentration of trypsin. The bitterness of peptides was reduced in LMPC-T-FG compared with LMPC-T-F. The potential application of the E-tongue using a standard model solution with quinine was shown to follow the bitterness of peptides.
Collapse
|
6
|
The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates. Foods 2022; 11:foods11060829. [PMID: 35327251 PMCID: PMC8949304 DOI: 10.3390/foods11060829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/06/2022] [Accepted: 03/11/2022] [Indexed: 12/01/2022] Open
Abstract
The inhibition of dipeptidyl peptidase-IV (DPP-IV) and the release of glucagon-like peptide-1 (GLP-1) could normalize blood glucose levels in diabetic patients. This study evaluated the susceptibility of whey proteins to enzyme hydrolysis and the antidiabetic properties of protein hydrolysates from β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) solutions compared with whey protein isolate (WPI) solution treated at different heating temperatures (65, 75, and 85 °C). α-LA hydrolysate provided the lowest degree of hydrolysis (DH). Those heating temperatures did not significantly affect the DH of all protein hydrolysates. α-LA hydrolysate significantly increased GLP-1 levels and DPP-IV inhibitory activity more than β-LG hydrolysate. WPI hydrolysate inhibited DPP-IV activity less than an α-LA hydrolysate, but they were no significant differences for GLP-1 release activity. Heat treatment could affect the antidiabetic properties of all protein hydrolysates. Heating at 75 °C resulted in greater inhibition of the activity of DPP-IV than at 65 and 85 °C. The highest increase in GLP-1 release was also observed by heating at 75 °C. The recently obtained information is useful for the utilization of α-LA, heated at 75 °C for 30 min, in the preparation of antidiabetic food supplements.
Collapse
|
7
|
Bercea M. Self-Healing Behavior of Polymer/Protein Hybrid Hydrogels. Polymers (Basel) 2021; 14:130. [PMID: 35012155 PMCID: PMC8747654 DOI: 10.3390/polym14010130] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/20/2021] [Accepted: 12/27/2021] [Indexed: 12/17/2022] Open
Abstract
The paper presents the viscoelastic properties of new hybrid hydrogels containing poly(vinyl alcohol) (PVA), hydroxypropylcellulose (HPC), bovine serum albumin (BSA) and reduced glutathione (GSH). After heating the mixture at 55 °C, in the presence of GSH, a weak network is formed due to partial BSA unfolding. By applying three successive freezing/thawing cycles, a stable porous network structure with elastic properties is designed, as evidenced by SEM and rheology. The hydrogels exhibit self-healing properties when the samples are cut into two pieces; the intermolecular interactions are reestablished in time and therefore the fragments repair themselves. The effects of the BSA content, loaded deformation and temperature on the self-healing ability of hydrogels are presented and discussed through rheological data. Due to their versatile viscoelastic behavior, the properties of PVA/HPC/BSA hydrogels can be tuned during their preparation in order to achieve suitable biomaterials for targeted applications.
Collapse
Affiliation(s)
- Maria Bercea
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
| |
Collapse
|
8
|
Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
9
|
Yang W, Qu X, Deng C, Dai L, Zhou H, Xu G, Li B, Yulia N, Liu C. Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin. Food Res Int 2021; 142:110179. [DOI: 10.1016/j.foodres.2021.110179] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 11/15/2022]
|
10
|
Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106137] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
11
|
Coltelli MB, Aliotta L, Gigante V, Bellusci M, Cinelli P, Bugnicourt E, Schmid M, Staebler A, Lazzeri A. Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends. Molecules 2020; 25:molecules25143313. [PMID: 32708298 PMCID: PMC7397279 DOI: 10.3390/molecules25143313] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/14/2020] [Accepted: 07/15/2020] [Indexed: 12/11/2022] Open
Abstract
In this paper the production of biopolymeric blends of poly(butylene succinate) PBS and plasticized whey protein (PWP), obtained from a natural by-product from cheese manufacturing, has been investigated for the production of films and/or sheets. In order to add the highest possible whey protein content, different formulations (from 30 to 50 wt.%) were studied. It was found that by increasing the amount of PWP added to PBS, the mechanical properties were worsened accordingly. This trend was attributed to the low compatibility between PWP and PBS. Consequently, the effect of the addition of soy lecithin and glycerol monostearate (GMS) as compatibilizers was investigated and compared to the use of whey protein modified with oleate and laurate groups obtained by Schotten-Baumann reaction. Soy lecithin and the Schotten-Baumann modified whey were effective in compatibilizing the PWP/PBS blend. In fact, a significant increase in elastic modulus, tensile strength and elongation at break with respect to the not compatibilized blend was observed and the length of aliphatic chains as well as the degree of modification of the Schotten–Baumann proteins affected the results. Moreover, thanks to DSC investigations, these compatibilizers were also found effective in increasing the PBS crystallinity.
Collapse
Affiliation(s)
- Maria-Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (L.A.); (V.G.); (M.B.); (P.C.); (A.L.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Florence, Italy
- Correspondence: ; Tel.: +39-050-2217856
| | - Laura Aliotta
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (L.A.); (V.G.); (M.B.); (P.C.); (A.L.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Florence, Italy
| | - Vito Gigante
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (L.A.); (V.G.); (M.B.); (P.C.); (A.L.)
| | - Maria Bellusci
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (L.A.); (V.G.); (M.B.); (P.C.); (A.L.)
| | - Patrizia Cinelli
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (L.A.); (V.G.); (M.B.); (P.C.); (A.L.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Florence, Italy
| | - Elodie Bugnicourt
- IRIS Technology Solutions S.L., Parc Mediterrani de la Technologia, Avda.Carl Friedrich Gauss No. 11, Castelldefels, 08860 Barcelona, Spain;
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmalingen, Germany;
| | - Andreas Staebler
- Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, 85354 Freising, Germany;
| | - Andrea Lazzeri
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy; (L.A.); (V.G.); (M.B.); (P.C.); (A.L.)
- Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Florence, Italy
| |
Collapse
|
12
|
Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins. Processes (Basel) 2020. [DOI: 10.3390/pr8070871] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008–0.064 g·L−1 in individual batch-mode operations at temperature 40 °C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 °C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent.
Collapse
|
13
|
Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, Attia H, Ayadi MA. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders. Food Chem 2020; 333:127514. [PMID: 32683259 DOI: 10.1016/j.foodchem.2020.127514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 11/24/2022]
Abstract
This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's powders. The LC-MS analysis indicated that the β-Lactoglobulin was the most denatured protein in bovine whey powders regardless the pH value, while this protein was totally absent in camel whey. The α-Lactalbumin was relatively heat stable after drying and predominated the powder surface (X-ray photoelectron spectroscopy results) in both camel and bovine whey powders regardless the pH (neutral (6.7) or acidic (4.3 and 4.6)). Analysis of the water sorption isotherms indicated that decreasing the pH induced the increase of the water activity of lactose crystallization for camel and bovine whey powders. Finally, decreasing the pH led to the decrease of the glass transition temperature of camel and bovine whey powder (at 0.13, 0.23, and 0.33 of water activity).
Collapse
Affiliation(s)
- Ahmed Zouari
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia; UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France.
| | - Valérie Briard-Bion
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Frédéric Gaucheron
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Pierre Schuck
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Claire Gaiani
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), Nancy, France
| | - Mehdi Triki
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Hamadi Attia
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Mohamed Ali Ayadi
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia.
| |
Collapse
|
14
|
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.
Collapse
Affiliation(s)
- Kerensa Broersen
- Department of Applied Stem Cell Technologies, TechMed Centre, University of Twente, Postbus 217, 7500 AE Enschede, The Netherlands
| |
Collapse
|
15
|
Bøgh KL, Andreasen MS, Madsen CB. The use of aluminium hydroxide as adjuvant modulates the specific antibody response—A Brown Norway rat study with native and denatured cow's milk allergens. Scand J Immunol 2020; 92:e12891. [DOI: 10.1111/sji.12891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 03/22/2020] [Accepted: 04/12/2020] [Indexed: 11/29/2022]
|
16
|
Tazhbayev Y, Mukashev O, Burkeyev M, Lozinsky VI. Synthesis and Comparative Study of Nanoparticles Derived from Bovine and Human Serum Albumins. Polymers (Basel) 2020; 12:polym12061301. [PMID: 32517219 PMCID: PMC7361980 DOI: 10.3390/polym12061301] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/31/2020] [Accepted: 06/02/2020] [Indexed: 12/17/2022] Open
Abstract
This study describes the preparation of nanoparticles derived from bovine serum albumin (BSA) in comparison with the formation of nanoparticles composed of human serum albumin (HSA), when the same preparation procedure was used in both cases. To obtain protein nanoparticles, the method of desolvation with ethanol was employed, followed by the stabilization with urea and cysteine. It was shown that, upon transition from HSA to BSA, the particles with smaller sizes and with a narrower polydispersity were formed. The possibility of the immobilization of the antitumor drug hydroxyurea in such protein nanoparticles by adsorption and inclusion methods has been shown. The drug release profile from the polymer matrix was established.
Collapse
Affiliation(s)
- Yerkeblan Tazhbayev
- Chemical Materials Science and Nanochemistry Laboratory, Buketov Karaganda State University, Karaganda 100028, Kazakhstan; (O.M.); (M.B.)
- Correspondence: ; Tel.: +7-700-917-32-74; Fax: +7-7212-77-03-84
| | - Olzhas Mukashev
- Chemical Materials Science and Nanochemistry Laboratory, Buketov Karaganda State University, Karaganda 100028, Kazakhstan; (O.M.); (M.B.)
| | - Meiram Burkeyev
- Chemical Materials Science and Nanochemistry Laboratory, Buketov Karaganda State University, Karaganda 100028, Kazakhstan; (O.M.); (M.B.)
| | - Vladimir I. Lozinsky
- A.N. Nesmeyanov Institute of Organoelement Compounds, Russian Academy of Sciences, Moscow 119991, Russia;
| |
Collapse
|
17
|
Wagner J, Biliaderis CG, Moschakis T. Whey proteins: Musings on denaturation, aggregate formation and gelation. Crit Rev Food Sci Nutr 2020; 60:3793-3806. [DOI: 10.1080/10408398.2019.1708263] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Janine Wagner
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| |
Collapse
|
18
|
Rodrigues RM, Claro B, Bastos M, Pereira RN, Vicente AA, Petersen SB. Multi-step thermally induced transitions of β-lactoglobulin – An in situ spectroscopy approach. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104562] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Fan F, Liu M, Shi P, Xu S, Lu W, Du M. Effects of thermal treatment on the physicochemical properties and osteogenic activity of lactoferrin. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14068] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Fengjiao Fan
- School of Food Science and Technology National Engineering Research Center of Seafood, Dalian Polytechnic University Dalian China
- College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China
| | - Meng Liu
- School of Food Science and Technology National Engineering Research Center of Seafood, Dalian Polytechnic University Dalian China
- Department of Food Science and Engineering Harbin Institute of Technology Harbin China
| | - Pujie Shi
- School of Food Science and Technology National Engineering Research Center of Seafood, Dalian Polytechnic University Dalian China
- Department of Food Science and Engineering Harbin Institute of Technology Harbin China
| | - Shiqi Xu
- School of Food Science and Technology National Engineering Research Center of Seafood, Dalian Polytechnic University Dalian China
| | - Weihong Lu
- Department of Food Science and Engineering Harbin Institute of Technology Harbin China
| | - Ming Du
- School of Food Science and Technology National Engineering Research Center of Seafood, Dalian Polytechnic University Dalian China
| |
Collapse
|
20
|
Souery WN, Arun Kumar S, Prasca-Chamorro D, Moore DM, Good J, Bishop CJ. Controlling and quantifying the stability of amino acid-based cargo within polymeric delivery systems. J Control Release 2019; 300:102-113. [PMID: 30826372 DOI: 10.1016/j.jconrel.2019.02.042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 02/26/2019] [Accepted: 02/27/2019] [Indexed: 12/23/2022]
Abstract
In recent years, the rapid growth and availability of protein and peptide therapeutics has not only expanded the boundaries of modern science but has also revolutionized the practice of medicine today. The potential of such therapies, however, is greatly limited by the innate instabilities of proteins and peptides, which is further magnified during therapeutic formulation processing, transport, storage, and administration. In this paper, we will consider the unique stability challenges associated with protein/peptide polymeric delivery systems from an engineering approach oriented towards the quantification and modification of amino acid-based cargo stability. While a number of methods have been developed for the purposes of quantifying factors affecting protein and peptide stability, current measurement techniques remain largely limited in scope in regard to polymeric drug delivery systems. This paper will primarily describe the influence of water content, pH, and temperature on protein and peptide stability within polymer-based delivery systems. Moreover, we will review current instrumentation used to quantify factors affecting protein/peptide stability with respect to water content, pH, and temperature. Lastly, we will outline several recommendations to help guide future research efforts to develop methods more specific to quantifying protein/peptide stability within polymer-based delivery systems.
Collapse
Affiliation(s)
- Whitney Nicole Souery
- Department of Biomedical Engineering, Texas A&M University, Emerging Technologies Building, 101 Bizzell St., College Station, TX 77843, USA.
| | - Shreedevi Arun Kumar
- Department of Biomedical Engineering, Texas A&M University, Emerging Technologies Building, 101 Bizzell St., College Station, TX 77843, USA.
| | - Daniel Prasca-Chamorro
- Department of Biomedical Engineering, Texas A&M University, Emerging Technologies Building, 101 Bizzell St., College Station, TX 77843, USA.
| | - David Mitchell Moore
- Department of Biomedical Engineering, Texas A&M University, Emerging Technologies Building, 101 Bizzell St., College Station, TX 77843, USA.
| | - Jacob Good
- Department of Biomedical Engineering, Texas A&M University, Emerging Technologies Building, 101 Bizzell St., College Station, TX 77843, USA.
| | - Corey J Bishop
- Department of Biomedical Engineering, Texas A&M University, Emerging Technologies Building, 101 Bizzell St., College Station, TX 77843, USA.
| |
Collapse
|
21
|
Mishyna M, Martinez JJI, Chen J, Benjamin O. Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Res Int 2019; 116:697-706. [DOI: 10.1016/j.foodres.2018.08.098] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 08/14/2018] [Accepted: 08/31/2018] [Indexed: 01/26/2023]
|
22
|
Protte K, Weiss J, Hinrichs J. Insignificance of lactose impurities on generation and structural characteristics of thermally stabilised whey protein-pectin complexes. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Khaldi M, Croguennec T, André C, Ronse G, Jimenez M, Bellayer S, Blanpain-Avet P, Bouvier L, Six T, Bornaz S, Jeantet R, Delaplace G. Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
24
|
Sheng B, Li L, Zhang X, Jiao W, Zhao D, Wang X, Wan L, Li B, Rong H. Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions. Molecules 2018; 23:E495. [PMID: 29473885 PMCID: PMC6017972 DOI: 10.3390/molecules23020495] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 02/20/2018] [Accepted: 02/20/2018] [Indexed: 11/23/2022] Open
Abstract
β-carotene is a lipophilic micronutrient that is considered beneficial to human health. However, there are some limitations in utilizing β-carotene in functional foods or dietary supplements currently because of its poor water dispersibility and chemical stability. A new type of β-carotene bilayer emulsion delivery system was prepared by a layer-by-layer electrostatic deposition technique, for which were chosen bovine serum albumin (BSA) as the inner emulsifier and Arabic gum (GA) as the outer emulsifier. The physicochemical properties of bilayer emulsions were mainly characterized by droplet size distribution, zeta potential, rheological behavior, Creaming Index (CI), and encapsulation ratio of β-carotene. Besides this, the effects of processing conditions (pH, thermal treatment, UV radiation, strong oxidant) and storage time on the chemical stability of bilayer emulsions were also evaluated. The bilayer emulsion had a small droplet size (221.27 ± 5.17 nm) and distribution (PDI = 0.23 ± 0.02), strong zeta potential (-30.37 ± 0.71 mV), good rheological behavior (with the highest viscosity that could reduce the possibility of flocculation) and physical stability (CI = 0), high β-carotene encapsulation ratio (94.35 ± 0.71%), and low interfacial tension (40.81 ± 0.86 mN/m). It also obtained better chemical stability under different environmental stresses when compared with monolayer emulsions studied, because it had a dense and thick bilayer structure.
Collapse
Affiliation(s)
- Bulei Sheng
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Lin Li
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China.
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China.
| | - Xia Zhang
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China.
| | - Wenjuan Jiao
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Di Zhao
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Xue Wang
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Liting Wan
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
| | - Bing Li
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China.
| | - Hui Rong
- Guangzhou Entry-Exit Inspection & Quarantine Bureau of China, Guangzhou 510623, China.
| |
Collapse
|
25
|
Wang L, Ma Y, Cui J, Oyeyinka S, He S, Li H. Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1988-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
26
|
Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins. J DAIRY RES 2017; 84:229-238. [PMID: 28524017 DOI: 10.1017/s002202991700019x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer. Five MWP types with different particle characteristics were utilised and three heat treatments used: 85 °C for 15 min, 90 °C for 5 min and 95 °C for 2 min. Surface characteristics of the protein aggregates were expressed as the number of available thiol groups and the surface net charge. Intermolecular interactions involved in the formation of protein aggregates were studied by polyacrylamide gel electrophoresis and the final complexes visualised by darkfield microscopy. Homogenisation of non-fat milk systems led to partial adsorption of caseins onto microparticles, independently of the type of microparticle. On the contrary, homogenisation of low-fat milk resulted in preferential adsorption of caseins onto fat globules, rather than onto microparticles. Further heating of the milk, led to the formation of heat induced complexes with different sizes and characteristics depending on the type of MWP and the presence or not of fat. The results highlight the importance of controlling homogenisation and heat processing in yoghurt manufacture in order to induce desired changes in the surface reactivity of the microparticles and thereby promote effective protein interactions.
Collapse
|
27
|
Queirós AS, Lopes-da-Silva JA. Nonthermal gelation of whey proteins induced by organic acids. J Appl Polym Sci 2017. [DOI: 10.1002/app.45134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ana S. Queirós
- Department of Chemistry; University of Aveiro; Aveiro 3810-193 Portugal
| | - José A. Lopes-da-Silva
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit (QOPNA), University of Aveiro; Aveiro 3810-193 Portugal
| |
Collapse
|
28
|
Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
29
|
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.
Collapse
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
| |
Collapse
|
30
|
Guo M, Wang G. Whey protein polymerisation and its applications in environmentally safe adhesives. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12303] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mingruo Guo
- Department of Food Science; Jilin University; Changchun 130012 China
- Department of Nutrition and Food Sciences; University of Vermont; Burlington VT 05405 USA
| | - Guorong Wang
- Department of Nutrition and Food Sciences; University of Vermont; Burlington VT 05405 USA
| |
Collapse
|
31
|
Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey. Food Chem 2016; 198:45-53. [DOI: 10.1016/j.foodchem.2015.11.090] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 10/01/2015] [Accepted: 11/16/2015] [Indexed: 11/20/2022]
|
32
|
Petit J, Moreau A, Ronse G, Debreyne P, Bouvier L, Blanpain-Avet P, Jeantet R, Delaplace G. Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1726-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.07.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
34
|
Felfoul I, Lopez C, Gaucheron F, Attia H, Ayadi M. A laboratory investigation of cow and camel whey proteins deposition under different heat treatments. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.09.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
35
|
Wagoner TB, Ward L, Foegeding EA. Using state diagrams for predicting colloidal stability of whey protein beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4335-4344. [PMID: 25880701 DOI: 10.1021/acs.jafc.5b00633] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A method for evaluating aspects of colloidal stability of whey protein beverages after thermal treatment was established. Three state diagrams for beverages (pH 3-7) were developed representing protein solubility, turbidity, and macroscopic state after two ultrahigh-temperature (UHT) treatments. Key transitions of stability in the state diagrams were explored using electrophoresis and chromatography to determine aggregation propensities of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and glycomacropeptide. The state diagrams present an overlapping view of high colloidal stability at pH 3 accompanied by high solubility of individual whey proteins. At pH 5, beverages were characterized by poor solubility, high turbidity, and aggregation/gelation of whey proteins with the exception of glycomacropeptide. Stability increased at pH 6, due to increased solubility of α-lactalbumin. The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages.
Collapse
Affiliation(s)
- Ty B Wagoner
- †Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, North Carolina 27695-7624, United States
| | - Loren Ward
- §Glanbia Nutritionals, 450 Falls Avenue, Twin Falls, Idaho 83301, United States
| | - E Allen Foegeding
- †Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, North Carolina 27695-7624, United States
| |
Collapse
|
36
|
Qin Z, Balasubramanian SK, Wolkers WF, Pearce JA, Bischof JC. Correlated parameter fit of arrhenius model for thermal denaturation of proteins and cells. Ann Biomed Eng 2014; 42:2392-404. [PMID: 25205396 DOI: 10.1007/s10439-014-1100-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Accepted: 08/23/2014] [Indexed: 12/12/2022]
Abstract
Thermal denaturation of proteins is critical to cell injury, food science and other biomaterial processing. For example protein denaturation correlates strongly with cell death by heating, and is increasingly of interest in focal thermal therapies of cancer and other diseases at temperatures which often exceed 50 °C. The Arrhenius model is a simple yet widely used model for both protein denaturation and cell injury. To establish the utility of the Arrhenius model for protein denaturation at 50 °C and above its sensitivities to the kinetic parameters (activation energy E a and frequency factor A) were carefully examined. We propose a simplified correlated parameter fit to the Arrhenius model by treating E a, as an independent fitting parameter and allowing A to follow dependently. The utility of the correlated parameter fit is demonstrated on thermal denaturation of proteins and cells from the literature as a validation, and new experimental measurements in our lab using FTIR spectroscopy to demonstrate broad applicability of this method. Finally, we demonstrate that the end-temperature within which the denaturation is measured is important and changes the kinetics. Specifically, higher E a and A parameters were found at low end-temperature (50 °C) and reduce as end-temperatures increase to 70 °C. This trend is consistent with Arrhenius parameters for cell injury in the literature that are significantly higher for clonogenics (45-50 °C) vs. membrane dye assays (60-70 °C). Future opportunities to monitor cell injury by spectroscopic measurement of protein denaturation are discussed.
Collapse
Affiliation(s)
- Zhenpeng Qin
- Department of Mechanical Engineering, University of Minnesota, 111 Church St. SE, Minneapolis, MN, 55455, USA
| | | | | | | | | |
Collapse
|
37
|
Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
38
|
Indurthi VS, Leclerc E, Vetter SW. Calorimetric investigation of diclofenac drug binding to a panel of moderately glycated serum albumins. Eur J Pharm Sci 2014; 59:58-68. [DOI: 10.1016/j.ejps.2014.04.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 04/01/2014] [Accepted: 04/02/2014] [Indexed: 01/27/2023]
|
39
|
Zeiler RN, Bolhuis PG. Exposure of thiol groups in the heat-induced denaturation of β-lactoglobulin. MOLECULAR SIMULATION 2014. [DOI: 10.1080/08927022.2014.926547] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
40
|
Salvatore E, Pes M, Falchi G, Pagnozzi D, Furesi S, Fiori M, Roggio T, Addis MF, Pirisi A. Effect of whey concentration on protein recovery in fresh ovine ricotta cheese. J Dairy Sci 2014; 97:4686-94. [PMID: 24856986 DOI: 10.3168/jds.2013-7762] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Accepted: 04/09/2014] [Indexed: 11/19/2022]
Abstract
Ricotta cheese, particularly the ovine type, is a typical Italian dairy product obtained by heat-coagulation of the proteins in whey. The aim of this work was to investigate the influence of whey protein concentration, obtained by ultrafiltration, on yield of fresh ovine ricotta cheese. Ricotta cheeses were obtained by thermocoagulation of mixtures with protein content of 1.56, 3.10, 4.16, and 7.09g/100g from the mixing of skim whey and ultrafiltered skim whey. A fat-to-protein ratio of 1.1 (wt/wt) was obtained for all mixtures by adding fresh cream. The initial mixtures, as well as the final ricotta cheeses, were analyzed for their composition and by SDS-PAGE. Protein bands were quantified by QuantityOne software (Bio-Rad, Hercules, CA) and identified by liquid chromatography-tandem mass spectrometry. Significant differences in the composition of the ricotta cheese were observed depending on protein concentration. Particularly, ricotta cheese resulting from the mixture containing 7.09g/100g of protein presented higher moisture (72.88±1.50g/100g) and protein (10.18±0.45g/100g) contents than that prepared from the mixture with 1.56g/100g of protein (69.52±1.75 and 6.70±0.85g/100g, respectively), and fat content was lower in this sample (12.20±1.60g/100g) compared with the other treatments, with mean values between 15.72 and 20.50g/100g. Each protein fraction presented a different behavior during thermocoagulation. In particular, the recovery of β-lactoglobulin and α-lactalbumin in the cheese increased as their content increased in the mixtures. It was concluded that concentrating ovine rennet whey improved the extent of heat-induced protein aggregation during the thermal coagulation process. This resulted in a better recovery of each protein fraction in the product, and in a consequent increase of ricotta cheese yield.
Collapse
Affiliation(s)
- E Salvatore
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy.
| | - M Pes
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - G Falchi
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - D Pagnozzi
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - S Furesi
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - M Fiori
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - T Roggio
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - M F Addis
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - A Pirisi
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| |
Collapse
|
41
|
β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chem Eng Sci 2013. [DOI: 10.1016/j.ces.2013.06.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
42
|
Jimenez M, Delaplace G, Nuns N, Bellayer S, Deresmes D, Ronse G, Alogaili G, Collinet-Fressancourt M, Traisnel M. Toward the understanding of the interfacial dairy fouling deposition and growth mechanisms at a stainless steel surface: a multiscale approach. J Colloid Interface Sci 2013; 404:192-200. [PMID: 23684222 DOI: 10.1016/j.jcis.2013.04.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 04/14/2013] [Accepted: 04/15/2013] [Indexed: 11/20/2022]
Abstract
The microstructures of two dairy fouling deposits obtained at a stainless steel surface after different processing times in a pilot plate heat exchanger were investigated at different scales. Electron-Probe Micro Analysis, Time-of-Flight Secondary Ion Mass Spectrometry, Atomic Force Microscopy, and X-Ray Photo-electron Spectroscopy techniques were used for this purpose. The two model fouling solutions were made by rehydrating whey protein in water containing calcium or not. Results on samples collected after 2h processing show that the microstructure of the fouling layers is completely different depending on calcium content: the layer is thin, smooth, and homogeneous in absence of calcium and on the contrary very thick and rough in presence of calcium. Analyses on substrates submitted to 1 min fouling reveal that fouling mechanisms are initiated by the deposit of unfolded proteins on the substrate and start immediately till the first seconds of exposure with no lag time. In presence of calcium, amorphous calcium carbonate nuclei are detected in addition to unfolded proteins at the interface, and it is shown that the protein precedes the deposit of calcium on the substrate. Moreover, it is evidenced that amorphous calcium carbonate particles are stabilized by the unfolded protein. They are thus more easily trapped in the steel roughnesses and contribute to accelerate the deposit buildup, offering due to their larger characteristic dimension more roughness and favorable conditions for the subsequent unfolded protein to depose.
Collapse
Affiliation(s)
- M Jimenez
- Unité Matériaux et Transformations (UMET), équipe Ingénierie des Systèmes Polymères (ISP), CNRS-UMR 8207, ENSCL, Université Lille Nord de France, 59652 F-Villeneuve d'Ascq cedex, France.
| | | | | | | | | | | | | | | | | |
Collapse
|
43
|
Abstract
The effects of a bovine whey peptide product enriched in proline (wPRP) on the solubility of milk proteins were tested under ambient conditions or following heat treatment at 75 and 100 °C, for 1 and 15 min, followed by post-incubation storage at either ambient temperature or 4 °C for up to 7 d. wPRP promoted solubilisation of milk proteins in a concentration-dependent manner without heat treatment and also after heat treatment at 75 and 100 °C, and the effect was enhanced after storage under either ambient or refrigerated storage conditions. Interactions of wPRP and milk proteins were monitored by particle size analysis and tryptic digestion and specifically linked with solubilisation of αS1 casein (αS1-Cn), which supported observed changes in milk protein solubility. The results suggested that wPRP preferably prevented or reversed physical versus covalent protein aggregation, with the relaxation of hydrophobic interactions at 4 °C providing an additive effect. This application of wPRP represents a novel approach to stabilisation of dairy proteins following thermal processing with industrial usefulness yet to be explored.
Collapse
|
44
|
Mezzenga R, Fischer P. The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2013; 76:046601. [PMID: 23455715 DOI: 10.1088/0034-4885/76/4/046601] [Citation(s) in RCA: 240] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions, such as pH, ionic strength, concentration and temperature. Thus, studying the aggregation and self-assembly of proteins in foods challenges our understanding of these complex systems from both the molecular and statistical physics perspectives. Last but not least, food offers a unique playground to study the aggregation of proteins in three, two and one dimensions, that is to say, in the bulk, at air/water and oil/water interfaces and in protein fibrillation phenomena. In this review we will tackle this very ambitious task in order to discuss the current understanding of protein aggregation in the framework of foods, which is possibly one of the broadest contexts, yet is of tremendous daily relevance.
Collapse
Affiliation(s)
- Raffaele Mezzenga
- ETH Zurich, Food and Soft Materials Science, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, LFO E23, 8092 Zürich, Switzerland.
| | | |
Collapse
|
45
|
von Staszewski M, Jara FL, Ruiz AL, Jagus RJ, Carvalho JE, Pilosof AM. Nanocomplex formation between β-lactoglobulin or caseinomacropeptide and green tea polyphenols: Impact on protein gelation and polyphenols antiproliferative activity. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.05.008] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
|
46
|
Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0963-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
47
|
Horváth E, Kálmán N, Pesti M, Iwata K, Kunsági-Máté S. Thermodynamic and kinetic processes during the unfolding of BSA in the presence of the mycotoxin patulin. ACTA BIOLOGICA HUNGARICA 2012; 63:389-98. [PMID: 22963919 DOI: 10.1556/abiol.63.2012.3.9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effects of the mycotoxin patulin on the thermodynamics and kinetics of the transition of bovine serum albumin (BSA) in aqueous solution were studied by Differential Scanning Calorimetry and Photoluminescence methods. Results show that in the presence of patulin, the free enthalpy change during the transition of BSA was decreased by an average of ∼ 46 kJ/mol, the free energy change was decreased by ∼ 4 kJ/mol, and the activation energy fell from ∼ 1546 to ∼ 840 kJ/mol. These results indicate that the bioactivity of patulin is based on the kinetic rather than on the thermodynamic properties of the transition. This is the first evidence of the direct interaction of patulin with the free thiol-containing BSA, a process which could contribute to the adverse cyto- and genotoxic effects induced by patulin.
Collapse
Affiliation(s)
- Eszter Horváth
- Department of General and Environmental Microbiology, Faculty of Sciences, University of Pécs, H-7624 Pécs, Ifjúság u. 6, Hungary
| | | | | | | | | |
Collapse
|
48
|
Stabilizing effect of saccharides on bovine plasma protein: A calorimetric study. Meat Sci 2012; 91:478-85. [DOI: 10.1016/j.meatsci.2012.02.035] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2011] [Revised: 12/23/2011] [Accepted: 02/27/2012] [Indexed: 11/22/2022]
|
49
|
Petit J, Herbig AL, Moreau A, Le Page JF, Six T, Delaplace G. Granulomorphometry: A suitable tool for identifying hydrophobic and disulfide bonds in β-lactoglobulin aggregates. Application to the study of β-lactoglobulin aggregation mechanism between 70 and 95°C. J Dairy Sci 2012; 95:4188-202. [DOI: 10.3168/jds.2011-4146] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2011] [Accepted: 04/07/2012] [Indexed: 11/19/2022]
|
50
|
Hamrang Z, Pluen A, Zindy E, Clarke D. Raster Image Correlation Spectroscopy As a Novel Tool for the Quantitative Assessment of Protein Diffusional Behaviour in Solution. J Pharm Sci 2012; 101:2082-93. [DOI: 10.1002/jps.23105] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Revised: 01/27/2012] [Accepted: 02/16/2012] [Indexed: 01/12/2023]
|