1
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Tao J, Zhu L, Zhu L, Lei L, Zhao G. Colloidal lignin particle reinforces the stability of Pickering emulsions prepared with zein nanoparticle. Food Chem 2024; 460:140581. [PMID: 39067384 DOI: 10.1016/j.foodchem.2024.140581] [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: 03/19/2024] [Revised: 06/29/2024] [Accepted: 07/21/2024] [Indexed: 07/30/2024]
Abstract
Zein nanoparticle (ZNP) is at the forefront of research on Pickering emulsions, valued for its self-assembling and surfactant-free nature. Nevertheless, its emulsion stability is undermined by inadequate amphiphilicity. Colloidal lignin particle (CLP), characterized by its antithetical charge and amphiphilic nature, appears the promising for augmenting the stability of ZNP-based emulsion. This study meticulously investigated the impact of CLP on the colloidal properties and emulsifying performance of ZNP. The results revealed that electrostatic interactions between ZNP and CLP significantly mitigated the charge of ZNP and improved its hydrophilic/lipophilic balance. Under optimized conditions (1.0 wt% particle concentration, pH 4.0, 50% oil content), CLP notably reduced droplet sizes (41-225 μm) and enhanced the stability of ZNP-based Pickering emulsion, particularly at ZNP/CLP ratios of 6:4 and 5:5. In nature, CLP improved the stability ZNP-based Pickering emulsions via increased interfacial adsorption, enhanced steric hindrance, and reinforced viscous structure.
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Affiliation(s)
- Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, PR China.
| | - Lijun Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Luyi Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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2
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Wang Z, Chen F, Deng Y, Tang X, Li P, Zhao Z, Zhang M, Liu G. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type. Food Chem 2024; 458:140302. [PMID: 38968706 DOI: 10.1016/j.foodchem.2024.140302] [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: 02/02/2024] [Revised: 06/07/2024] [Accepted: 06/29/2024] [Indexed: 07/07/2024]
Abstract
Texture-modified, multi-nutrient composite foods are essential in clinical treatment for dysphagia individuals. Herein, fibrous whey protein-stabilized emulsion and different crystalline starches (wheat, corn, rice, potato, sweet potato, cassava, mung bean and pea) were used to structure composite emulsion gels (CEGs). These CEGs then underwent 3D printing to explore the feasibility of developing a dysphagia diet. The network of molded CEGs was mainly maintained by hydrophobic interactions and hydrogen bonds. Rice and cassava starches were better suited for structuring soft-textured CEGs. Compared with molded CEGs, 3D printing decreased hydrogen bonds and the compactness of the nano-aggregate structure within the gel system, forming a looser gel network and softening the CEGs. Interestingly, these effects were more pronounced for the CEGs with high initial hardness. This study provided new strategy to fabricate CEGs as dysphagia diet using fibrous whey protein and starch, and to design texture-modified foods for patients using 3D printing.
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Affiliation(s)
- Zhiming Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Funi Chen
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiaojun Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhihao Zhao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China.
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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3
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Zhao H, Xu X, Yuan B, Qi B, Li Y. Fibrillation of soy protein isolate in the presence of metal ions: Structure and gelation behavior. Food Chem 2024; 453:139672. [PMID: 38805941 DOI: 10.1016/j.foodchem.2024.139672] [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: 03/01/2024] [Revised: 04/24/2024] [Accepted: 05/13/2024] [Indexed: 05/30/2024]
Abstract
The structure and functional properties of protein fibrils are closely related to environmental factors in fibrillation. Herein, soy protein isolate fibrils (SPIFs, 22 mg/mL) were prepared under acid-heating conditions in the presence of 100 mM metal ions (K+, Na+, Ca2+, Mg2+, and Fe3+). Except for Fe3+, fibrillation and subsequent larger fibril aggregates were promoted, ultimately leading to gel formation. Compared with K+ or Na+, the addition of Ca2+ or Mg2+ resulted in more organized SPIF structures with increased β-sheet contents and higher ThT fluorescence intensities. Furthermore, both of them resulted in longer fibrils with an average contour length of 700-800 nm, which significantly enhanced the storage modulus. However, the presence of Fe3+ accelerated protein hydrolysis and inhibited SPIF formation, resulting in samples consistently exhibited liquid behavior. These findings provide a foundation for understanding the influence of metal ions on regulating the fibrillation and gelling properties of SPIFs.
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Affiliation(s)
- Hekai Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinru Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bingbing Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Chongnqing Research Institute, Harbin Institute of Technology, Chongqing 401135, China.
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4
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Li X, Wu M, Xia M, Salama M, Sun H, Ding L, Huang X, Shu D, Cai Z. A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white. Food Chem 2024; 449:139158. [PMID: 38608602 DOI: 10.1016/j.foodchem.2024.139158] [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: 10/10/2023] [Revised: 03/23/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
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Affiliation(s)
- Xiaomeng Li
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mengyao Wu
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mohamed Salama
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Dairy Department, National Research Centre, Giza 12566, Egypt
| | - Haoyang Sun
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lixian Ding
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xi Huang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dewei Shu
- Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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5
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Chang CY, Wang SSS, Lai YR, Koh WG, Wu JW, Chiang YH. Ophthalmic drug effects on the amyloidogenesis of a transforming growth factor β-induced protein (TGFBIp) peptide fragment. Exp Eye Res 2024; 244:109932. [PMID: 38762008 DOI: 10.1016/j.exer.2024.109932] [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: 11/05/2023] [Revised: 03/30/2024] [Accepted: 05/15/2024] [Indexed: 05/20/2024]
Abstract
Drugs that can treat one disease may either be detrimental or beneficial toward another due to possible cross-interactions. Therefore, care in choosing a suitable drug for patients with multiple diseases is crucial in successful patient management. This study explores several currently available ophthalmic drugs used to treat common ocular diseases to understand how they can affect the amyloidogenesis of a transforming growth factor β-induced protein (TGFBIp) peptide fragment found in abundance in the corneal protein aggregation deposits of lattice corneal dystrophy (LCD) patients. Results from this study provided supporting evidence that some drugs intended to treat other diseases can enhance or inhibit fibrillar aggregation of TGFBIp peptide, which may have potential implication of affecting the disease progression of LCD by either worsening or ameliorating it. Comparisons of the different properties of ophthalmic compounds explored in this study may also provide some guidance for future design of drugs geared toward the treatment of LCD.
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Affiliation(s)
- Chia-Yu Chang
- Department of Chemical Engineering, National Taiwan University, Taipei, 10617, Taiwan
| | - Steven S-S Wang
- Department of Chemical Engineering, National Taiwan University, Taipei, 10617, Taiwan
| | - You-Ren Lai
- Department of Chemical Engineering, National Taiwan University, Taipei, 10617, Taiwan
| | - Won-Gun Koh
- Department of Chemical and Biomolecular Engineering, Yonsei University, South Korea
| | - Josephine W Wu
- Department of Optometry, Yuanpei University of Medical Technology, Hsinchu City, 30015, Taiwan; Department of Optometry, Mackay Medical College, New Taipei City, 252, Taiwan.
| | - Yi-Hui Chiang
- Department of Ophthalmology, En Chu Kong Hospital, New Taipei City, 237, Taiwan.
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6
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Feng Y, Li R, Zhang H, Ren F, Liu J, Wang J. Formation, structural characteristics and specific peptide identification of gluten amyloid fibrils. Food Chem 2024; 445:138648. [PMID: 38354639 DOI: 10.1016/j.foodchem.2024.138648] [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: 09/26/2023] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/16/2024]
Abstract
This research investigates the formation of amyloid fibrils using enzymatically hydrolyzed peptides from gluten, including its components glutenin and gliadin. After completing the fibrillation incubation, the gluten group demonstrated the most significant average particle size (908.67 nm) and conversion ratio (57.64 %), with a 19.21 % increase in thioflavin T fluorescence intensity due to self-assembly. The results indicated increased levels of β-sheet structures after fibrillation. The gliadin group exhibited the highest zeta potential (∼13 mV) and surface hydrophobicity (H0 = 809.70). Around 71.15 % of predicted amyloidogenic regions within gliadin peptides showed heightened hydrophobicity. These findings emphasize the collaborative influence of both glutenin and gliadin in the formation of gluten fibrils, influenced by hydrogen bonding, hydrophobic, and electrostatic interactions. They also highlight the crucial role played by gliadin with amyloidogenic fragments such as ILQQIL and SLVLQTL, aiming to provide a theoretical basis for understanding the utilization of gluten proteins.
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Affiliation(s)
- Yulin Feng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Ren Li
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Huijuan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China.
| | - Feiyue Ren
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Jie Liu
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China
| | - Jing Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Special Food Supervision Technology for State Market Regulation, China.
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7
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Arghavani P, Behjati Hosseini S, Moosavi-Movahedi F, Karami S, Edrisi M, Azadi M, Azadarmaki S, Moosavi-Movahedi AA. In Situ Nanoencapsulation of Curcumin in Soy Protein Isolate Amyloid-like Aggregates for Enhanced Wound Healing. ACS APPLIED MATERIALS & INTERFACES 2024; 16:30997-31010. [PMID: 38838270 DOI: 10.1021/acsami.4c06972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
The importance of amyloid nanofibrils made from food proteins is rising in diverse fields, such as biomedicine and food science. These protein nanofibrils (PNFs) serve as versatile and sustainable building blocks for biomaterials, characterized by their high β-sheet content and an ordered hydrogen bond network. These properties offer both stability and flexibility, along with an extreme aspect ratio and reactive functional groups. Plant-derived amyloid nanofibrils, such as soy protein isolate (SPI) PNFs, are increasingly favored due to their affordability and sustainability compared with animal proteins. This study aimed to explore the formation and application of SPI amyloid-like aggregates (SPIA) and their nanoencapsulation of curcumin (Cur) for biomedical purposes, particularly in wound healing. Under specific conditions of low pH and high temperature, SPIA formed, exhibited an amyloid nature, and successfully encapsulated Cur, thereby enhancing its stability and availability. Spectroscopic and microscopic analyses confirmed structural changes in SPIA upon the incorporation of Cur and the fabrication of SPIA@Cur. The obtained results indicate that in the presence of Cur, SPIA forms faster, attributed to accelerated SPI denaturation, an increased nucleation rate, and enhanced self-assembly facilitated by Cur's hydrophobic interactions and π-π stacking with SPI peptides. In vitro studies demonstrated the biocompatibility, biodegradability, and antioxidant properties of SPIA@Cur along with controlled release behavior. In vivo experiments in male Wistar rats revealed that both SPIA and SPIA@Cur significantly accelerate wound closure compared with untreated wounds, with SPIA@Cur showing slightly better efficacy. The histological analysis supported enhanced wound healing, indicating the potential of SPIA@Cur for biomedical applications.
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Affiliation(s)
- Payam Arghavani
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
| | | | | | - Shima Karami
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
| | - Mohammad Edrisi
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
| | - Mohadeseh Azadi
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417466191, Iran
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8
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Zhang Y, Zhang Y, Ding R, Zhang K, Guo H, Lin Y. Self-Assembled Nanocarrier Delivery Systems for Bioactive Compounds. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2024; 20:e2310838. [PMID: 38214694 DOI: 10.1002/smll.202310838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/25/2023] [Indexed: 01/13/2024]
Abstract
Although bioactive compounds (BCs) have many important functions, their applications are greatly limited due to their own defects. The development of nanocarriers (NCs) technology has gradually overcome the defects of BCs. NCs are equally important as BCs to some extent. Self-assembly (SA) methods to build NCs have many advantages than chemical methods, and SA has significant impact on the structure and function of NCs. However, the relationship among SA mechanism, structure, and function has not been given enough attention. Therefore, from the perspective of bottom-up building mechanism, the concept of SA-structure-function of NCs is emphasized to promote the development of SA-based NCs. First, the conditions and forces for occurring SA are introduced, and then the SA basis and molecular mechanism of protein, polysaccharide, and lipid are summarized. Then, varieties of the structures formed based on SA are introduced in detail. Finally, facing the defects of BCs and how to be well solved by NCs are also elaborated. This review attempts to describe the great significance of constructing artificial NCs to deliver BCs from the aspects of SA-structure-function, so as to promote the development of SA-based NCs and the wide application of BCs.
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Affiliation(s)
- Yafei Zhang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Yuning Zhang
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Rui Ding
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100089, China
| | - Kai Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Huiyuan Guo
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100089, China
| | - Yingying Lin
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100089, China
- Food Laboratory of Zhongyuan, Luohe, 462300, China
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9
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Liu QQ, Yang Q, Wang YR, Jiang YX, Chen HQ. Pretreatment with low-frequency magnetic fields can improve the functional properties of pea globulin amyloid-like fibrils. Food Chem 2024; 439:138135. [PMID: 38064827 DOI: 10.1016/j.foodchem.2023.138135] [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: 09/18/2023] [Revised: 11/20/2023] [Accepted: 12/01/2023] [Indexed: 01/10/2024]
Abstract
Plant protein fibrils have recently attracted considerable attention due to their superior mechanical and interfacial properties. The objective of this study was to evaluate the feasibility of low-frequency magnetic field (LF-MF) pretreatment in enhancing the conversion and functional characteristics of the amyloid-like fibrils derived from pea globulin (PG), which was considered a sustainable hypoallergenic protein. The results showed that LF-MF-treated PG (MPG) assembled into longer amyloid-like fibrils compared with native PG (NPG). The MPG presented similar gelling, emulsifying, and foaming properties to the NPG, while the fibril samples exhibited significantly improved functional properties. Moreover, the amyloid-like fibrils generated from the MPG (MPGF) showed large aspect ratios accompanied by superior solubility, molecular flexibility, emulsion stability, and gelling properties. The improved functional properties of the amyloid-like fibrils generated from the MPG can provide a promising outlook for expanding the applications of the PG in food, medicine and other fields.
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Affiliation(s)
- Qing-Qing Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Qin Yang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Ya-Ru Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Yi-Xuan Jiang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
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10
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Lin H, Fu S, Hu C, Zhang W, He J. Characterization, interfacial rheology, and storage stability of Pickering emulsions stabilized by complex of whey protein isolate fiber and zein derived from micro-endosperm maize. Int J Biol Macromol 2024; 261:129948. [PMID: 38311140 DOI: 10.1016/j.ijbiomac.2024.129948] [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: 07/05/2023] [Revised: 01/16/2024] [Accepted: 02/01/2024] [Indexed: 02/10/2024]
Abstract
In present study, we characterized the formation, interfacial rheology, and storage stability of emulsions stabilized by microendosperm maize-derived zein (M-Zein)/whey protein isolate fiber (WPIF) nanoparticles. Microendosperm maize is a newly developed, oleic acid-rich oilseed resource. Recent research has shown that M-Zein possesses unique hydrophobic properties. Combining it with WPIF may enhance its performance as a stabilizer. Optimization of weight ratios for M-Zein/WPIF composites, guided by particle size analysis, fluorescence spectroscopy, three-phase contact angle (θ), and interfacial rheological analysis, revealed that a 4: 6 mass ratio at pH 7 yielded favorable wettability (θ = 91.2°). Interfacial rheology analysis showed that the combination of WPIF reduced M-Zein's interfacial tension to 7.2 mN/m and 36.7 mN/m at oil-water and air-water interfaces, respectively. The M-Zein/WPIF complex exhibited an elastic protein layer at the oil-water interface. Further investigations into nanoparticle concentration, oil phase volume, and pH revealed that emulsions containing 3 % nanoparticles (w/w), 50 % oil phase volume, and pH 7 showed the best storage stability. This research highlights the development of M-Zein/WPIF composited nanoparticles with superior storage stability and interfacial rheology. Additionally, it introduces a novel application for M-Zein, which elevates the value proposition of microendosperm maize.
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Affiliation(s)
- Hong Lin
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China.
| | - Sihan Fu
- Wuhan Polytechnic University, School of Food Science and Engineering, China
| | - Chun Hu
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China
| | - Weinong Zhang
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China
| | - Junbo He
- Wuhan Polytechnic University, School of Food Science and Engineering, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, China; MOE Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, China.
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11
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Wang N, Wang W, Zhang H, Liu C, Wang L, Zhang N, Yu D. Self-assembly embedding of curcumin by alkylated rice bran protein. Int J Biol Macromol 2024; 262:129627. [PMID: 38266858 DOI: 10.1016/j.ijbiomac.2024.129627] [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: 07/27/2023] [Revised: 01/10/2024] [Accepted: 01/18/2024] [Indexed: 01/26/2024]
Abstract
Lysine-rich rice bran protein (RBP) can be used as raw material for alkylation modification to improve the self-assembly performance of protein. The results of 1H NMR, degree of alkylation, and DSC analysis showed that the alkyl chain was successfully attached to the RBP. The surface hydrophobicity and absolute ζ-potential increased. The three-dimensional structure of the alkylated RBP (ARBP) become more porous and ARBP-2 was selected as the material for embedding curcumin. The XRD results revealed that curcumin induced self-aggregation of ARBP-2 and the inclusion of curcumin was attained. The maximum encapsulation efficiency of curcumin was 82.67 % and the maximum loading amount was 171.37 g/100 g RBP. The results of atomic force microscopy (AFM), particle size, and polydispersity index (PDI) analyses revealed that the particles in the system were aggregated after curcumin was added. Curcumin was well protected by encapsulation in the self-assembled particles. Thus, this study provides a new strategy for the embedding and delivery of curcumin.
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Affiliation(s)
- Ning Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Weining Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Hairong Zhang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Chang Liu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Liqi Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China; School of Computer and Information Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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12
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Li T, Kambanis J, Sorenson TL, Sunde M, Shen Y. From Fundamental Amyloid Protein Self-Assembly to Development of Bioplastics. Biomacromolecules 2024; 25:5-23. [PMID: 38147506 PMCID: PMC10777412 DOI: 10.1021/acs.biomac.3c01129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/28/2023]
Abstract
Proteins can self-assemble into a range of nanostructures as a result of molecular interactions. Amyloid nanofibrils, as one of them, were first discovered with regard to the relevance of neurodegenerative diseases but now have been exploited as building blocks to generate multiscale materials with designed functions for versatile applications. This review interconnects the mechanism of amyloid fibrillation, the current approaches to synthesizing amyloid protein-based materials, and the application in bioplastic development. We focus on the fundamental structures of self-assembled amyloid fibrils and how external factors can affect protein aggregation to optimize the process. Protein self-assembly is essentially the autonomous congregation of smaller protein units into larger, organized structures. Since the properties of the self-assembly can be manipulated by changing intrinsic factors and external conditions, protein self-assembly serves as an excellent building block for bioplastic development. Building on these principles, general processing methods and pathways from raw protein sources to mature state materials are proposed, providing a guide for the development of large-scale production. Additionally, this review discusses the diverse properties of protein-based amyloid nanofibrils and how they can be utilized as bioplastics. The economic feasibility of the protein bioplastics is also compared to conventional plastics in large-scale production scenarios, supporting their potential as sustainable bioplastics for future applications.
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Affiliation(s)
- Tianchen Li
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
| | - Jordan Kambanis
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
| | - Timothy L. Sorenson
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
| | - Margaret Sunde
- School
of Medical Sciences and Sydney Nano, The
University of Sydney, Sydney NSW 2006, Australia
| | - Yi Shen
- School
of Chemical and Biomolecular Engineering and Sydney Nano, The University of Sydney, PNR Building, Darlington NSW 2008, Australia
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13
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Zhang H, Lv S, Jin C, Ren F, Wang J. Wheat gluten amyloid fibrils: Conditions, mechanism, characterization, application, and future perspectives. Int J Biol Macromol 2023; 253:126435. [PMID: 37611682 DOI: 10.1016/j.ijbiomac.2023.126435] [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: 04/18/2023] [Revised: 08/17/2023] [Accepted: 08/18/2023] [Indexed: 08/25/2023]
Abstract
Amyloid fibrils have excellent structural characteristics, such as a high aspect ratio, excellent stiffness, and a wide availability of functional groups on the surface. More studies are now focusing on the formation of amyloid fibrils using food proteins. Protein fibrillation is now becoming recognized as a promising strategy for enhancing the function of food proteins and expanding their range of applications. Wheat gluten is rich in glutamine (Q), hydrophobic amino acids, and the α-helix structure with high β-sheet tendency. These characteristics make it very easy for wheat gluten to form amyloid fibrils. The conditions, formation mechanism, characterization methods, and application of amyloid fibrils formed by wheat gluten are summarized in this review. Further exploration of amyloid fibrils formed by wheat gluten will reveal how they can play a significant role in food, biology, and other fields, especially in medicine.
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Affiliation(s)
- Huijuan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Shihao Lv
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengming Jin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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14
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Zhou Q, Xu Z, Wei Z. Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles. Int J Biol Macromol 2023; 253:126850. [PMID: 37703969 DOI: 10.1016/j.ijbiomac.2023.126850] [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: 07/09/2023] [Revised: 08/25/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
Different aggregation morphologies of ovotransferrin (OVT) aggregates were successfully obtained through precise control, and the effects on structural, physical, liquid-liquid and gas-liquid interfacial characteristics as well as mechanisms were explored for the first time. It was observed that the surface hydrophobicity of OVT fibrils was higher than OVT spheres due to the acid-heat treatment. The exploration of liquid-liquid interface behaviors indicated that OVT fibrils possessed higher adsorption capacity at the interface, revealing the higher surface activity at the oil-water interface. During adsorption process, fibrils exhibited higher diffusion rate, while spheres were easier to penetrate and rearrange at the interface. The interfacial film composed of fibrils possessed more elastic solid-like behaviors owing to the higher surface activity of individual fibrous aggregates and rapid fibril-fibril interactions. The analysis of gas-liquid interface characteristics presented that OVT spheres possessed lower interfacial tension and higher interfacial viscoelasticity, and showed significantly higher FC and FS values in comparation to fibrils. These findings will facilitate the reader's understanding of the relationship between protein aggregate structure and properties, and lay a foundation for broadening the application of OVT and even other proteins.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Ziyuan Xu
- School of Basic Medical Sciences, Weifang Medical University, Weifang 261053, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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15
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Louros N, Schymkowitz J, Rousseau F. Mechanisms and pathology of protein misfolding and aggregation. Nat Rev Mol Cell Biol 2023; 24:912-933. [PMID: 37684425 DOI: 10.1038/s41580-023-00647-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/28/2023] [Indexed: 09/10/2023]
Abstract
Despite advances in machine learning-based protein structure prediction, we are still far from fully understanding how proteins fold into their native conformation. The conventional notion that polypeptides fold spontaneously to their biologically active states has gradually been replaced by our understanding that cellular protein folding often requires context-dependent guidance from molecular chaperones in order to avoid misfolding. Misfolded proteins can aggregate into larger structures, such as amyloid fibrils, which perpetuate the misfolding process, creating a self-reinforcing cascade. A surge in amyloid fibril structures has deepened our comprehension of how a single polypeptide sequence can exhibit multiple amyloid conformations, known as polymorphism. The assembly of these polymorphs is not a random process but is influenced by the specific conditions and tissues in which they originate. This observation suggests that, similar to the folding of native proteins, the kinetics of pathological amyloid assembly are modulated by interactions specific to cells and tissues. Here, we review the current understanding of how intrinsic protein conformational propensities are modulated by physiological and pathological interactions in the cell to shape protein misfolding and aggregation pathology.
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Affiliation(s)
- Nikolaos Louros
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Leuven, Belgium
- Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Leuven, Belgium.
- Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium.
| | - Frederic Rousseau
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Leuven, Belgium.
- Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium.
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16
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Zhang X, Razanajatovo MR, Du X, Wang S, Feng L, Wan S, Chen N, Zhang Q. Well-designed protein amyloid nanofibrils composites as versatile and sustainable materials for aquatic environment remediation: A review. ECO-ENVIRONMENT & HEALTH (ONLINE) 2023; 2:264-277. [PMID: 38435357 PMCID: PMC10902511 DOI: 10.1016/j.eehl.2023.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 03/05/2024]
Abstract
Amyloid nanofibrils (ANFs) are supramolecular polymers originally classified as pathological markers in various human degenerative diseases. However, in recent years, ANFs have garnered greater interest and are regarded as nature-based sustainable biomaterials in environmental science, material engineering, and nanotechnology. On a laboratory scale, ANFs can be produced from food proteins via protein unfolding, misfolding, and hydrolysis. Furthermore, ANFs have specific structural characteristics such as a high aspect ratio, good rigidity, chemical stability, and a controllable sequence. These properties make them a promising functional material in water decontamination research. As a result, the fabrication and application of ANFs and their composites in water purification have recently gained considerable attention. Despite the large amount of literature in this field, there is a lack of systematic review to assess the gap in using ANFs and their composites to remove contaminants from water. This review discusses significant advancements in design techniques as well as the physicochemical properties of ANFs-based composites. We also emphasize the current progress in using ANFs-based composites to remove inorganic, organic, and biological contaminants. The interaction mechanisms between ANFs-based composites and contaminants are also highlighted. Finally, we illustrate the challenges and opportunities associated with the future preparation and application of ANFs-based composites. We anticipate that this review will shed new light on the future design and use of ANFs-based composites.
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Affiliation(s)
- Xiaolin Zhang
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Mamitiana Roger Razanajatovo
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Xuedong Du
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Shuo Wang
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Li Feng
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Shunli Wan
- College of Life & Environment Sciences, Huangshan University, Huangshan 245041, China
| | - Ningyi Chen
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Qingrui Zhang
- Hebei Key Laboratory of Heavy Metal Deep-Remediation in Water and Resource Reuse and Hebei Key Laboratory of Applied Chemistry, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, China
- State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, China
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17
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Joeres E, Drusch S, Töpfl S, Juadjur A, Psathaki OE, Heinz V, Terjung N. Formation of amyloid fibrils from ovalbumin under Ohmic heating. Heliyon 2023; 9:e22061. [PMID: 38027889 PMCID: PMC10658388 DOI: 10.1016/j.heliyon.2023.e22061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 12/01/2023] Open
Abstract
Ohmic heating (OH) is an alternative sustainable heating technology that has demonstrated its potential to modify protein structures and aggregates. Furthermore, certain protein aggregates, namely amyloid fibrils (AF), are associated with an enhanced protein functionality, such as gelation. This study evaluates how Ohmic heating (OH) influences the formation of AF structures from ovalbumin source under two electric field strength levels, 8.5 to 10.5 and 24.0-31.0 V/cm, respectively. Hence, AF aggregate formation was assessed over holding times ranging from 30 to 1200 sunder various environmental conditions (3.45 and 67.95 mM NaCl, 80, 85 and 90 °C, pH = 7). AF were formed under all conditions. SDS-PAGE revealed that OH had a higher tendency to preserve native ovalbumin molecules. Furthermore, Congo Red and Thioflavin T stainings indicated that OH reduces the amount of AF structures. This finding was supported by FTIR measurements, which showed OH samples to contain lower amounts of beta-sheets. Field flow fractioning revealed smaller-sized aggregates or aggregate clusters occurred after OH treatment. In contrast, prolonged holding time or higher treatment temperatures increased ThT fluorescence, beta-sheet structures and aggregate as well as cluster sizes. Ionic strength was found to dominate the effects of electric field strength under different environmental conditions.
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Affiliation(s)
- Eike Joeres
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
- Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany
| | - Stephan Drusch
- Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Königin-Luise-Str. 22, 14195, Berlin, Germany
| | - Stefan Töpfl
- University of Applied Science Osnabrück, Department of Agricultural Science and Landscape Architecture, Oldenburger Landstr. 62, 49090, Osnabrück, Germany
| | - Andreas Juadjur
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
| | | | - Volker Heinz
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
| | - Nino Terjung
- DIL – German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany
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18
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Xu D, Zhou J, Soon WL, Kutzli I, Molière A, Diedrich S, Radiom M, Handschin S, Li B, Li L, Sturla SJ, Ewald CY, Mezzenga R. Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment. Nat Commun 2023; 14:6806. [PMID: 37884488 PMCID: PMC10603083 DOI: 10.1038/s41467-023-42486-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 10/12/2023] [Indexed: 10/28/2023] Open
Abstract
Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical properties compared to native monomers, but there is as yet insufficient understanding of their digestive fate and safety for wide consumption. By combining SDS-PAGE, ELISA, fluorescence, AFM, MALDI-MS, CD, microfluidics, and SAXS techniques for the characterization of β-lactoglobulin and lysozyme amyloid fibrils subjected to in-vitro gastrointestinal digestion, here we show that either no noticeable conformational differences exist between amyloid aggregates and their monomer counterparts after the gastrointestinal digestion process (as in β-lactoglobulin), or that amyloid fibrils are digested significantly better than monomers (as in lysozyme). Moreover, in-vitro exposure of human cell lines and in-vivo studies with C. elegans and mouse models, indicate that the digested fibrils present no observable cytotoxicity, physiological abnormalities in health-span, nor accumulation of fibril-induced plaques in brain nor other organs. These extensive in-vitro and in-vivo studies together suggest that the digested food amyloids are at least equally as safe as those obtained from the digestion of corresponding native monomers, pointing to food amyloid fibrils as potential ingredients for human nutrition.
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Affiliation(s)
- Dan Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Jiangtao Zhou
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland.
| | - Wei Long Soon
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
- Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, Singapore, 639798, Singapore
| | - Ines Kutzli
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Adrian Molière
- Institute of Translational Medicine, Department of Health Sciences and Technology (HEST), ETH Zurich, Schwerzenbach, Switzerland
| | - Sabine Diedrich
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Milad Radiom
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
- Laboratory of Food Immunology, Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Stephan Handschin
- Scientific Center for Optical and Electron Microscopy (ScopeM), ETH Zurich, Otto-Stern-Weg 3, 8093, Zurich, Switzerland
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, 510640, China
| | - Shana J Sturla
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland
| | - Collin Y Ewald
- Institute of Translational Medicine, Department of Health Sciences and Technology (HEST), ETH Zurich, Schwerzenbach, Switzerland
| | - Raffaele Mezzenga
- Institute of Food, Nutrition and Health (IFNH), Department of Health Sciences and Technology (HEST), ETH Zurich, Zürich, 8092, Switzerland.
- Department of Materials, ETH Zurich, Zürich, 8092, Switzerland.
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19
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Lima Nascimento LG, Odelli D, Fernandes de Carvalho A, Martins E, Delaplace G, Peres de Sá Peixoto Júnior P, Nogueira Silva NF, Casanova F. Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods 2023; 12:2385. [PMID: 37372596 DOI: 10.3390/foods12122385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | - Davide Odelli
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, MG, Brazil
| | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, 59009 Lille, France
| | | | | | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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20
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Liang Y, Song J, Wang J, Liu H, Wu X, He B, Zhang X, Wang J. Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles. Int J Mol Sci 2023; 24:9907. [PMID: 37373055 DOI: 10.3390/ijms24129907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/23/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
To clarify the effect of NaCl concentration (0-2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescence data and Congo red stain images confirmed the presence of AFs and revealed that the 0.4% NaCl concentration promoted the production of AFs. The surface hydrophobicity results showed that the hydrophobicity of AFs increased significantly from 3942.05 to 6117.57 when the salt concentration increased from 0 to 0.4%, indicating that hydrophobic interactions were critical for the formation of AFs. Size exclusion chromatography combined with gel electrophoresis plots showed that the effect of NaCl on the molecular weight of AFs was small and mainly distributed in the range of 5-7.1 KDa (equivalent to 40-56 amino acid residues). X-ray diffraction and AFM images showed that the 0.4% NaCl concentration promoted the formation and longitudinal growth of AFs, while higher NaCl concentrations inhibited the formation and expansion of AFs. This study contributes to the understanding of the mechanism of AF formation in wheat flour processing and provides new insight into wheat gluten aggregation behavior.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayang Song
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xingquan Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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21
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Guo D, Hou Y, Liang H, Han L, Li B, Zhou B. Mechanism of Reduced Glutathione Induced Lysozyme Defolding and Molecular Self-Assembly. Foods 2023; 12:foods12101931. [PMID: 37238749 DOI: 10.3390/foods12101931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/04/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
The distinctive assembly behaviors of lysozyme (Lys) feature prominently in food, materials, biomedicine, and other fields and have intrigued many scholars. Although our previous work suggested that reduced glutathione (GSH) could induce lysozyme to form interfacial films at the air/water interface, the underlying mechanism is still obscure. In the present study, the effects of GSH on the disulfide bond and protein conformation of lysozyme were investigated by fluorescence spectroscopy, circular dichroism spectroscopy, and infrared spectroscopy. The findings demonstrated that GSH was able to break the disulfide bond in lysozyme molecules through the sulfhydryl/disulfide bond exchange reaction, thereby unraveling the lysozyme. The β-sheet structure of lysozyme expanded significantly, while the contents of α-helix and β-turn decreased. Furthermore, the interfacial tension and morphology analysis supported that the unfolded lysozyme tended to arrange macroscopic interfacial films at the air/water interface. It was found that pH and GSH concentrations had an impact on the aforementioned processes, with higher pH or GSH levels having a positive effect. This paper on the exploration of the mechanism of GSH-induced lysozyme interface assembly and the development of lysozyme-based green coatings has better instructive significance.
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Affiliation(s)
- Dashan Guo
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yuwei Hou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Zhou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
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22
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Zhang Y, Dee DR. Morphology, Formation Kinetics and Core Composition of Pea and Soy 7S and 11S Globulin Amyloid Fibrils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4755-4765. [PMID: 36890640 DOI: 10.1021/acs.jafc.2c08704] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Legume seed storage proteins can be induced to form amyloid fibrils upon heating at low pH, which could improve their functionality for use in food and materials. However, the amyloidogenic regions of legume proteins are largely unknown. Here, we used LC-MS/MS to determine the amyloid core regions of fibrils formed by enriched pea and soy 7S and 11S globulins at pH 2, 80 °C, and characterized their hydrolysis, assembly kinetics, and morphology. A lag phase was absent from the fibrillation kinetics of pea and soy 7S globulins, while 11S globulins and crude extracts displayed a similar lag time. Pea and soy protein fibrils differed in morphology, with most pea fibrils being straight and soy fibrils being worm-like. Pea and soy globulins were abundant in amyloid-forming peptides, with over 100 unique fibril-core peptides from pea 7S and around 50 unique fibril-core peptides identified from pea 11S, soy 7S, and soy 11S globulins. Amyloidogenic regions derive predominantly from the homologous core region of 7S globulins and the basic subunit of 11S globulins. Overall, pea and soy 7S and 11S globulins are rich in amyloidogenic regions. This study will help understand their fibrillation mechanism and engineer protein fibrils with specific structures and functionality.
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Affiliation(s)
- Yuran Zhang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Derek R Dee
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
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23
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Hoppenreijs LJ, Brune SE, Biedendieck R, Krull R, Boom RM, Keppler JK. Fibrillation of β-lactoglobulin at pH 2.0: Impact of cysteine substitution and disulfide bond reduction intended for food Hydrocolloids. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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24
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Malik A, Khan JM, Alhomida AS, Ola MS, Alokail MS, Khan MS, Alenad AM, Altwaijry N, Alafaleq NO, Odeibat H. Agitation does not induce fibrillation in reduced hen egg-white lysozyme at physiological temperature and pH. J Mol Recognit 2023; 36:e3009. [PMID: 36841950 DOI: 10.1002/jmr.3009] [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: 10/10/2022] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023]
Abstract
Several proteins and peptides tend to form an amyloid fibril, causing a range of unrelated diseases, from neurodegenerative to certain types of cancer. In the native state, these proteins are folded and soluble. However, these proteins acquired β-sheet amyloid fibril due to unfolding and aggregation. The conversion mechanism from well-folded soluble into amorphous or amyloid fibril is not well understood yet. Here, we induced unfolding and aggregation of hen egg-white lysozyme (HEWL) by reducing agent dithiothreitol and applied mechanical sheering force by constant shaking (1000 rpm) on the thermostat for 7 days. Our turbidity results showed that reduced HEWL rapidly formed aggregates, and a plateau was attained in nearly 5 h of incubation in both shaking and non-shaking conditions. The turbidity was lower in the shaking condition than in the non-shaking condition. The thioflavin T binding and transmission electron micrographs showed that reduced HEWL formed amorphous aggregates in both conditions. Far-UV circular dichroism results showed that reduced HEWL lost nearly all alpha-helical structure, and β-sheet secondary structure was not formed in both conditions. All the spectroscopic and microscopic results showed that reduced HEWL formed amorphous aggregates under both conditions.
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Affiliation(s)
- Ajamaluddin Malik
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abdullah S Alhomida
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Mohammad Shamsul Ola
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Majed S Alokail
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Mohd Shahnawaz Khan
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Amal M Alenad
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Nojood Altwaijry
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Nouf Omar Alafaleq
- Protein Research Chair, Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Hamza Odeibat
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
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25
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Ge J, Sun C, Li S, Deng N, Zhang Y, Fang Y. Fibrillization kinetics and rheological properties of panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate at pH 2.0. Int J Biol Macromol 2023; 228:816-825. [PMID: 36563825 DOI: 10.1016/j.ijbiomac.2022.12.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/14/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022]
Abstract
Recently, research interests are growing regarding the formation and mechanisms of amyloid fibrils from plant proteins. This study investigated the fibrillization kinetics and rheological behaviors of panda bean protein isolate (PBPI) at pH 2.0 and 90 °C for various heating times (0-24 h). Results showed that PBPI formed two distinct classes of fibrils after heating for 10 h, including flexible fibril with a contour length of ∼751 nm, and rigid fibril with periodicity of ∼40 nm. The secondary structural changes during fibril formation were monitored by circular dichroism spectroscopy and indicated that β-sheet content increased first (0-12 h) and then decreased (>12 h), which coincided with similar changes in thioflavin T fluorescence. The gel electrophoresis revealed that the polypeptides of PBPI were progressively hydrolyzed upon heating, and the resulting short fragments were involved in fibril formation rather than PBPI monomer. PBPI-derived fibrils showed extremely high viscosity and storage modulus. A plausible molecular mechanism for PBPI fibrillation process was hypothesized, including protein unfolding, hydrolysis, assembly into matured fibrils, and dissociation of the fibrils. The findings provide useful information to manipulate the formation of legume proteins-based fibrils and will benefit future research to explore their potential applications.
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Affiliation(s)
- Jiao Ge
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Cuixia Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Saiya Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Nianxiang Deng
- Zhejiang Top Hydrocolloids Co., Ltd, Shanghai 200240, People's Republic of China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, People's Republic of China
| | - Yapeng Fang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
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26
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Housmans JAJ, Wu G, Schymkowitz J, Rousseau F. A guide to studying protein aggregation. FEBS J 2023; 290:554-583. [PMID: 34862849 DOI: 10.1111/febs.16312] [Citation(s) in RCA: 56] [Impact Index Per Article: 56.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/18/2021] [Accepted: 12/03/2021] [Indexed: 02/04/2023]
Abstract
Disrupted protein folding or decreased protein stability can lead to the accumulation of (partially) un- or misfolded proteins, which ultimately cause the formation of protein aggregates. Much of the interest in protein aggregation is associated with its involvement in a wide range of human diseases and the challenges it poses for large-scale biopharmaceutical manufacturing and formulation of therapeutic proteins and peptides. On the other hand, protein aggregates can also be functional, as observed in nature, which triggered its use in the development of biomaterials or therapeutics as well as for the improvement of food characteristics. Thus, unmasking the various steps involved in protein aggregation is critical to obtain a better understanding of the underlying mechanism of amyloid formation. This knowledge will allow a more tailored development of diagnostic methods and treatments for amyloid-associated diseases, as well as applications in the fields of new (bio)materials, food technology and therapeutics. However, the complex and dynamic nature of the aggregation process makes the study of protein aggregation challenging. To provide guidance on how to analyse protein aggregation, in this review we summarize the most commonly investigated aspects of protein aggregation with some popular corresponding methods.
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Affiliation(s)
- Joëlle A J Housmans
- Switch Laboratory, VIB Center for Brain and Disease Research, Leuven, Belgium.,Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium
| | - Guiqin Wu
- Switch Laboratory, VIB Center for Brain and Disease Research, Leuven, Belgium.,Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB Center for Brain and Disease Research, Leuven, Belgium.,Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB Center for Brain and Disease Research, Leuven, Belgium.,Switch Laboratory, Department of Cellular and Molecular Medicine, KU Leuven, Leuven, Belgium
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27
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Song Y, Li T, Zhang X, Wang L. Investigating the effects of ion strength on amyloid fibril formation of rice proteins. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Wawer J, Andrukajtis M, Karczewski J, Zielińska-Jurek A, Piątek R. Fibrillar aggregates in powdered milk. J DAIRY RES 2023; 90:1-5. [PMID: 36694366 DOI: 10.1017/s002202992300002x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
This research paper addresses the hypothesis that powdered milk may contain amyloid fibrils. Amyloids are fibrillar aggregates of proteins. Up to this time, research on the presence of amyloids in food products are scarce. To check the hypothesis we performed thioflavin T fluorescence assay, X-ray powder diffraction, atomic force microscopy and fluorescence microscopy imaging. Our preliminary results show that commercially available milks contain fibrils that have features characteristic to amyloids. The obtained results can be interpreted in two opposite ways. The presence of amyloids could be considered as a hazard due to the fact that food products may induce amyloid related diseases. On the other hand, the presence of amyloids in traditionally consumed foodstuffs could serve as proof that fibrils of food proteins do not pose a threat for consumers.
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Affiliation(s)
- Jarosław Wawer
- Department of Physical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza Str. 11/12, 80-233 Gdańsk, Poland
| | - Martyna Andrukajtis
- Department of Physical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza Str. 11/12, 80-233 Gdańsk, Poland
| | - Jakub Karczewski
- Faculty of Applied Physics and Mathematics, Institute of Nanotechnology and Materials Science, Gdańsk University of Technology, Narutowicza Str. 11/12, 80-233 Gdańsk, Poland
| | - Anna Zielińska-Jurek
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza Str. 11/12, 80-233 Gdańsk, Poland
| | - Rafał Piątek
- Department of Molecular Biotechnology and Microbiology, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza Str. 11/12, 80-233 Gdańsk, Poland
- BioTechMed Center, Gdańsk University of Technology, Narutowicza Str. 11/12, 80-233 Gdańsk, Poland
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29
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Mass spectrometric insights into protein aggregation. Essays Biochem 2023; 67:243-253. [PMID: 36636963 PMCID: PMC10070474 DOI: 10.1042/ebc20220103] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 01/14/2023]
Abstract
Protein aggregation is now recognized as a generic and significant component of the protein energy landscape. Occurring through a complex and dynamic pathway of structural interconversion, the assembly of misfolded proteins to form soluble oligomers and insoluble aggregates remains a challenging topic of study, both in vitro and in vivo. Since the etiology of numerous human diseases has been associated with protein aggregation, and it has become a field of increasing importance in the biopharmaceutical industry, the biophysical characterization of protein misfolded states and their aggregation mechanisms continues to receive increased attention. Mass spectrometry (MS) has firmly established itself as a powerful analytical tool capable of both detection and characterization of proteins at all levels of structure. Given inherent advantages of biological MS, including high sensitivity, rapid timescales of analysis, and the ability to distinguish individual components from complex mixtures with unrivalled specificity, it has found widespread use in the study of protein aggregation, importantly, where traditional structural biology approaches are often not amenable. The present review aims to provide a brief overview of selected MS-based approaches that can provide a range of biophysical descriptors associated with protein conformation and the aggregation pathway. Recent examples highlight where this technology has provided unique structural and mechanistic understanding of protein aggregation.
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30
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Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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31
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Afkhami R, Varidi MJ, Varidi M, Hadizadeh F. Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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32
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Wawer J, Kaczkowska E, Karczewski J, Augustin-Nowacka D, Krakowiak J. Influence of stabilizing osmolytes on hen egg white lysozyme fibrillation. J Biomol Struct Dyn 2022; 40:13346-13353. [PMID: 34623219 DOI: 10.1080/07391102.2021.1984990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Jarosław Wawer
- Department of Physical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Emilia Kaczkowska
- Department of Physical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Jakub Karczewski
- Institute of Nanotechnology and Materials Science, Faculty of Applied Physics and Mathematics, Gdańsk University of Technology, Gdańsk, Poland
| | | | - Joanna Krakowiak
- Department of Physical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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33
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Ge J, Sun C, Chang Y, Sun M, Zhang Y, Fang Y. Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism. Food Res Int 2022; 162:112053. [DOI: 10.1016/j.foodres.2022.112053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 10/11/2022] [Accepted: 10/12/2022] [Indexed: 11/29/2022]
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34
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Mijin N, Milošević J, Stevanović S, Petrović P, Lolić A, Urbic T, Polović N. Amyloid-like aggregation influenced by lead(II) and cadmium(II) ions in hen egg white ovalbumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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35
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Huyst AM, Deleu LJ, Luyckx T, Van der Meeren L, Housmans JA, Grootaert C, Monge-Morera M, Delcour JA, Skirtach AG, Rousseau F, Schymkowitz J, Dewettinck K, Van der Meeren P. Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Romano A, Engelberg Y, Landau M, Lesmes U. Alpha-lactalbumin amyloid-like fibrils for intestinal delivery: Formation, physiochemical characterization, and digestion fate of capsaicin-loaded fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Housmans JAJ, Houben B, Monge-Morera M, Asvestas D, Nguyen HH, Tsaka G, Louros N, Carpentier S, Delcour JA, Rousseau F, Schymkowitz J. Investigating the Sequence Determinants of the Curling of Amyloid Fibrils Using Ovalbumin as a Case Study. Biomacromolecules 2022; 23:3779-3797. [PMID: 36027608 DOI: 10.1021/acs.biomac.2c00660] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Highly ordered, straight amyloid fibrils readily lend themselves to structure determination techniques and have therefore been extensively characterized. However, the less ordered curly fibrils remain relatively understudied, and the structural organization underlying their specific characteristics remains poorly understood. We found that the exemplary curly fibril-forming protein ovalbumin contains multiple aggregation prone regions (APRs) that form straight fibrils when isolated as peptides or when excised from the full-length protein through hydrolysis. In the context of the intact full-length protein, however, the regions separating the APRs facilitate curly fibril formation. In fact, a meta-analysis of previously reported curly fibril-forming proteins shows that their inter-APRs are significantly longer and more hydrophobic when compared to straight fibril-forming proteins, suggesting that they may cause strain in the amyloid state. Hence, inter-APRs driving curly fibril formation may not only apply to our model protein but rather constitute a more general mechanism.
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Affiliation(s)
- Joëlle A J Housmans
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Bert Houben
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Margarita Monge-Morera
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
| | - Diego Asvestas
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Hung Huy Nguyen
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Grigoria Tsaka
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Nikolaos Louros
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Sebastien Carpentier
- Facility for Systems Biology Based Mass Spectrometry, KU Leuven, Herestraat 49, 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, 3001 Leuven, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB-KU Leuven Center for Brain & Disease Research, Herestraat 49, 3000 Leuven, Belgium.,Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, box 802, 3000 Leuven, Belgium
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38
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Wang YR, Yang Q, Du YN, Chen HQ. Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107615] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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39
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Li T, Zhou J, Wu Q, Zhang X, Chen Z, Wang L. Modifying functional properties of food amyloid-based nanostructures from rice glutelin. Food Chem 2022; 398:133798. [DOI: 10.1016/j.foodchem.2022.133798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 06/30/2022] [Accepted: 07/24/2022] [Indexed: 11/24/2022]
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40
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The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107537] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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41
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Huyst AM, Deleu LJ, Luyckx T, Buyst D, Van Camp J, Delcour JA, Van der Meeren P. Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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42
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Xu Z, Shan G, Hao N, Li L, Lan T, Dong Y, Wen J, Tian R, Zhang Y, Jiang L, Sui X. Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate. Biomaterials 2022; 283:121455. [DOI: 10.1016/j.biomaterials.2022.121455] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 02/18/2022] [Accepted: 03/03/2022] [Indexed: 12/18/2022]
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43
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Chen Y, Liu Q, Yang F, Yu H, Xie Y, Yao W. Lysozyme amyloid fibril: Regulation, application, hazard analysis, and future perspectives. Int J Biol Macromol 2022; 200:151-161. [PMID: 34995654 DOI: 10.1016/j.ijbiomac.2021.12.163] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 12/11/2022]
Abstract
Self-assembly of misfolded proteins into ordered fibrillar aggregates known as amyloid results in various human diseases. However, more and more proteins, whether in human body or in food, have been found to be able to form amyloid fibrils with in-depth researches. As a model protein for amyloid research, lysozyme has always been the focus of research in various fields. Firstly, the formation mechanisms of amyloid fibrils are discussed concisely. Researches on the regulation of lysozyme amyloid fibrils are helpful to find suitable therapeutic drugs and unfriendly substances. And this review article summarizes a number of exogenous substances including small molecules, nanoparticles, macromolecules, and polymers. Small molecules are mainly connected to lysozyme through hydrophobic interaction, electrostatic interaction, π-π interaction, van der Waals force and hydrogen bond. Nanoparticles inhibit the formation of amyloid fibers by stabilizing lysozyme and fixing β-sheet. Besides, the applications of lysozyme amyloid fibrils in food-related fields are considered furtherly due to outstanding physical and mechanical properties. Nevertheless, the potential health threats are still worthy of our attention. Finally, we also give suggestions and opinions on the future research direction of lysozyme amyloid fibrils.
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Affiliation(s)
- Yulun Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Qingrun Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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Hoppenreijs L, Fitzner L, Ruhmlieb T, Heyn T, Schild K, van der Goot AJ, Boom R, Steffen-Heins A, Schwarz K, Keppler J. Engineering amyloid and amyloid-like morphologies of β-lactoglobulin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107301] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Luyckx T, Grootaert C, Monge‐Morera M, Delcour JA, Rousseau F, Schymkowitz J, Van Camp J. Bioavailability and Health Impact of Ingested Amyloid‐like Protein Fibrils and their Link with Inflammatory Status: a Need for More Research? Mol Nutr Food Res 2022; 66:e2101032. [DOI: 10.1002/mnfr.202101032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/24/2022] [Indexed: 11/10/2022]
Affiliation(s)
- Trui Luyckx
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Ghent Belgium
| | - Margarita Monge‐Morera
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Frederic Rousseau
- Switch Laboratory VIB‐KU Leuven Center for Brain & Disease Research Leuven Belgium
- Department of Cellular and Molecular Medicine KU Leuven Leuven Belgium
| | - Joost Schymkowitz
- Switch Laboratory VIB‐KU Leuven Center for Brain & Disease Research Leuven Belgium
- Department of Cellular and Molecular Medicine KU Leuven Leuven Belgium
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition Faculty of Bioscience Engineering Ghent University Ghent Belgium
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Alrosan M, Tan TC, Mat Easa A, Gammoh S, Alu'datt MH. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges. Food Chem 2022; 383:132386. [PMID: 35176718 DOI: 10.1016/j.foodchem.2022.132386] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/07/2022] [Accepted: 02/05/2022] [Indexed: 12/27/2022]
Abstract
Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia.
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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Meng Y, Wei Z, Xue C. Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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