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Fakim A, Maatouk BI, Maiti B, Dey A, Alotaiby SH, Moosa BA, Lin W, Khashab NM. Flaring Inflammation and ER Stress by an Organelle-Specific Fluorescent Cage. Adv Healthc Mater 2024:e2401117. [PMID: 38848965 DOI: 10.1002/adhm.202401117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 05/21/2024] [Indexed: 06/09/2024]
Abstract
The endoplasmic reticulum (ER) plays an important role in protein synthesis and its disruption can cause protein unfolding and misfolding. Accumulation of such proteins leads to ER stress, which ultimately promotes many diseases. Routine screening of ER activity in immune cells can flag serious conditions at early stages, but the current clinically used bio-probes have limitations. Herein, an ER-specific fluorophore based on a biocompatible benzothiadiazole-imine cage (BTD-cage) with excellent photophysical properties is developed. The cage outperforms commercially available ER stains in long-term live cell imaging with no fading or photobleaching over time. The cage is responsive to different levels of ER stress where its fluorescence increases accordingly. Incorporating the bio-probe into an immune disorder model, a 6-, 21-, and 48-fold increase in intensity is shown in THP-1, Raw 246.7, and Jurkat cells, respectively (within 15 min). These results strongly support that this system can be used for rapid visual and selective detection of ER stress. It is envisaged that tailoring molecular interactions and molecular recognition using supramolecular improved fluorophores can expand the library of biological probes for enhanced selectivity and targetability toward cellular organelles.
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Affiliation(s)
- Aliyah Fakim
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Batoul I Maatouk
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Bappa Maiti
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Avishek Dey
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Shahad H Alotaiby
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Basem A Moosa
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Weibin Lin
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
| | - Niveen M Khashab
- Chemistry Program, Physical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, 23955-6900, Saudi Arabia
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Yolandani, Ma H, Liu D, Cheng Y, Raynaldo FA, Dabbour M, Chao J, Ali A, Yang S. Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure. ULTRASONICS SONOCHEMISTRY 2024; 104:106847. [PMID: 38503060 DOI: 10.1016/j.ultsonch.2024.106847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 03/01/2024] [Accepted: 03/09/2024] [Indexed: 03/21/2024]
Abstract
High-concentration soy protein isolate was subjected to ultrasonication for viscosity reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 min, 160 W/L) effectively reduced the viscosity of soy protein isolate at a comparatively high concentration of 14 % (w/v) and promoted the limited enzymatic hydrolysis (controlled degree of hydrolysis of 12 %) with a higher peptide yield than that of the conventional method. The correlations between substrate viscosity and peptide yield, as well as the viscosities of the resulting hydrolysates, were studied. The findings revealed positive correlations between the viscosities of the substrate and hydrolysate, underscoring the potential impact of altering substrate viscosity on the final product. Furthermore, the utilization of ultrasonic viscosity reduction-assisted proteolysis has shown its capability to improve the functional and physicochemical properties, as well as the protein structure of the hydrolysate, while maintaining the same level of hydrolysis. It is worth noting that there were significant alterations in particle size (decrease), β-sheet content (increase), β-turn content (increase), and random coil content (increase). Interestingly, ultrasonication unexpectedly impeded the degradation of molecular mass in proteins during proteolysis, while increasing the hydrophobic properties of the hydrolysate. These findings aligned with the observed reduction in bitterness and improvement in emulsifying properties and water-holding capacity.
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Affiliation(s)
- Yolandani
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, PR China.
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, PR China
| | - Fredy Agil Raynaldo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Jiapin Chao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Asad Ali
- National research center of pumps, Jiangsu university, Zhenjiang, Jiangsu, 212013, PR China
| | - Susu Yang
- First Clinical Medical College, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
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Soon WL, Peydayesh M, de Wild T, Donat F, Saran R, Müller CR, Gubler L, Mezzenga R, Miserez A. Renewable Energy from Livestock Waste Valorization: Amyloid-Based Feather Keratin Fuel Cells. ACS APPLIED MATERIALS & INTERFACES 2023; 15:47049-47057. [PMID: 37751482 DOI: 10.1021/acsami.3c10218] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
Increasing carbon emissions have accelerated climate change, resulting in devastating effects that are now tangible on an everyday basis. This is mirrored by a projected increase in global energy demand of approximately 50% within a single generation, urging a shift from fossil-fuel-derived materials toward greener materials and more sustainable manufacturing processes. Biobased industrial byproducts, such as side streams from the food industry, are attractive alternatives with strong potential for valorization due to their large volume, low cost, renewability, biodegradability, and intrinsic material properties. Here, we demonstrate the reutilization of industrial chicken feather waste into proton-conductive membranes for fuel cells, protonic transistors, and water-splitting devices. Keratin was isolated from chicken feathers via a fast and economical process, converted into amyloid fibrils through heat treatment, and further processed into membranes with an imparted proton conductivity of 6.3 mS cm-1 using a simple oxidative method. The functionality of the membranes is demonstrated by assembling them into a hydrogen fuel cell capable of generating 25 mW cm-2 of power density to operate various types of devices using hydrogen and air as fuel. Additionally, these membranes were used to generate hydrogen through water splitting and in protonic field-effect transistors as thin-film modulators of protonic conductivity via the electrostatic gating effect. We believe that by converting industrial waste into renewable energy materials at low cost and high scalability, our green manufacturing process can contribute to a fully circular economy with a neutral carbon footprint.
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Affiliation(s)
- Wei Long Soon
- Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore, Singapore
- Department of Health Sciences and Technology, ETH Zurich, 8092 Zurich, Switzerland
| | - Mohammad Peydayesh
- Department of Health Sciences and Technology, ETH Zurich, 8092 Zurich, Switzerland
| | - Tym de Wild
- Electrochemistry Laboratory, Paul Scherrer Institut (PSI), 5232 Villigen, Switzerland
| | - Felix Donat
- Laboratory of Energy Science and Engineering, Department of Mechanical and Process Engineering, ETH Zürich, Leonhardstrasse 21, 8092 Zürich, Switzerland
| | - Rinku Saran
- Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore, Singapore
| | - Christoph R Müller
- Laboratory of Energy Science and Engineering, Department of Mechanical and Process Engineering, ETH Zürich, Leonhardstrasse 21, 8092 Zürich, Switzerland
| | - Lorenz Gubler
- Electrochemistry Laboratory, Paul Scherrer Institut (PSI), 5232 Villigen, Switzerland
| | - Raffaele Mezzenga
- Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore, Singapore
- Department of Health Sciences and Technology, ETH Zurich, 8092 Zurich, Switzerland
- Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich, Switzerland
| | - Ali Miserez
- Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore, Singapore
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, 637551 Singapore, Singapore
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Yolandani, Ma H, Li Y, Liu D, Zhou H, Liu X, Wan Y, Zhao X. Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight. ULTRASONICS SONOCHEMISTRY 2023; 95:106414. [PMID: 37098311 PMCID: PMC10149311 DOI: 10.1016/j.ultsonch.2023.106414] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/23/2023] [Accepted: 04/17/2023] [Indexed: 08/17/2023]
Abstract
The effects of power ultrasound (US) pretreatment on the preparation of soy protein isolate hydrolysate (SPIH) prepared at the same degree of hydrolysis (DH) of 12 % were measured. Cylindrical power ultrasound was modified into mono-frequency (20, 28, 35, 40, 50 kHz) ultrasonic cup coupled with an agitator to make it applicable for high density SPI (soy protein isolate) solutions (14 %, w/v). A comparative study of the alterations of the hydrolysates molecular weight, hydrophobics, antioxidants and functional properties change as well as their relation were explored. The results showed that under the same DH, ultrasound pretreatment decelerated the degradation of protein molecular mass and the decrease rate of the degradation lessened with the increase of ultrasonic frequency. Meanwhile, the pretreatments improved the hydrophobics and antioxidants properties of SPIH. Both surface hydrophobicity (H0) and relative hydrophobicity (RH) of the pretreated groups increased with the decrease of ultrasonic frequency. Lowest frequency (20 kHz) ultrasound pretreatment had the most improved emulsifying properties and water holding capacities, although decrease in the viscosity and solubility were found. Most of these alterations were correspondence toward the change in hydrophobics properties and molecular mass. In conclusion, the frequency selection of ultrasound pretreatment is essential for the alteration of SPIH functional qualities prepared at the same DH.
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Affiliation(s)
- Yolandani
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, People's Republic of China.
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Hongchang Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Xiaoshuang Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Yuming Wan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
| | - Xiaoxue Zhao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China
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Li J, Sun J, Chang C, Gu L, Su Y, Zhai J, Yang Y. Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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6
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Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
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Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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7
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Wang Z, Cheng S, Wu D, Xu Z, Xu S, Tu M, Du M. Physicochemical properties of hydrophobic and hydrophilic peptides from oyster protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ziye Wang
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Shuzhen Cheng
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China
| | - Di Wu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Zhe Xu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Shiqi Xu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Maolin Tu
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Ming Du
- School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
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8
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Effects of fish oil on the gel properties and emulsifying stability of myofibrillar proteins: A comparative study of tilapia, hairtail and squid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113373] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Bakwo Bassogog CB, Nyobe CE, Ngui SP, Minka SR, Mune Mune MA. Effect of heat treatment on the structure, functional properties and composition of Moringa oleifera seed proteins. Food Chem 2022; 384:132546. [PMID: 35247776 DOI: 10.1016/j.foodchem.2022.132546] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 02/19/2022] [Accepted: 02/21/2022] [Indexed: 11/16/2022]
Abstract
Knowledge on how food processing conditions and protein composition can modulate individual or food matrix protein functionality is crucial for designing new protein ingredients. In this regard, we investigated how heat treatment and protein composition influence physicochemical and functional properties of Moringa oleifera seed protein isolate. Results showed that changes in processing temperature induced modifications in the conformation affecting the hydrophobic core of proteins. Protein isolate was more soluble at room temperature whereas prolamin fraction presented high solubility at 70 °C. Glutelin showed higher emulsifying properties at all temperatures. Protein composition also significantly affected physicochemical and functional properties of protein isolate. Increasing soluble glutelin enhanced solubility while increasing albumin, globulin and glutelin decreased hydrophobicity of the isolate. Likewise, increasing soluble globulin improved emulsifying capacity, and emulsion stability of the isolate was negatively affected by increase in albumin and glutelin. These findings could enhance application of Moringa oleifera protein in food formulations.
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Affiliation(s)
- Christian Bernard Bakwo Bassogog
- Food and Nutrition Research Centre, PO Box 6163 Yaounde, Cameron; Department of Biochemistry, University of Yaounde I, PO Box 812 Yaounde, Cameron
| | - Carine Emilienne Nyobe
- Food and Nutrition Research Centre, PO Box 6163 Yaounde, Cameron; Department of Biochemistry, University of Yaounde I, PO Box 812 Yaounde, Cameron
| | - Simon Pierre Ngui
- Department of Biochemistry, University of Yaounde I, PO Box 812 Yaounde, Cameron
| | - Samuel René Minka
- Department of Biochemistry, University of Yaounde I, PO Box 812 Yaounde, Cameron
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Idowu AO, Alashi AM, Nwachukwu ID, Fagbemi TN, Aluko RE. Functional properties of sesame (Sesamum indicum Linn) seed protein fractions. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-020-00047-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Abstract
This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was the most abundant fraction, consisting of 91% protein, followed by glutelin, albumin and prolamin in decreasing order. Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed polypeptides of sizes ≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19, 85 and 100 kDa. Prolamin had polypeptide sizes 20, 40 and 100 kDa. The albumin and globulin fractions had higher intrinsic fluorescence intensity (FI) values than the glutelin. Albumin had a higher solubility (ranging from 80 to 100%) over a wide pH range when compared with the other fractions. Water holding capacity (g/g) reduced from 2.76 (glutelin) to 1.35 (prolamin) followed by 0.42 (globulin) and 0.08 (albumin). Oil holding capacity (g/g) reduced from: 4.13 (glutelin) to 2.57 (globulin) and 1.56, 1.50 for albumin and prolamin respectively. Gelling ability was stronger for prolamin and glutelin than albumin and globulin, while higher emulsion (p < 0.05) quality was obtained for prolamin and albumin than for glutelin and globulin.
Graphical abstract
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