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Lonchamp J, Clegg P, Euston S. Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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2
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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3
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Zheng J, Tang CH, Sun W. Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications. Adv Colloid Interface Sci 2020; 284:102268. [PMID: 32977143 DOI: 10.1016/j.cis.2020.102268] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/07/2020] [Accepted: 09/09/2020] [Indexed: 12/14/2022]
Abstract
Proteins are important components of foods, because they are one of the essential food groups, they have many functional properties that are very useful for modifying the physicochemical and textural properties of processed foods and possess many biological activities that are beneficial to human health. The process of heteroprotein complex coacervation (HPCC) combines two or more proteins through long-range coulombic interaction and specific short-range forces, creating a liquid-liquid colloid, with highly concentrated protein in the droplet phase and much more diluted-protein in the bulk phase. Coacervates possess novel, modifiable, physicochemical characteristics, and often exhibit the combined biological activities of the protein components, which makes them applicable to formulated foods and encapsulation carriers. This review discusses research progress in the field of HPCC in three parts: (1) the basic and innovative experimental methods and simulation tools for understanding the physicochemical behavior of these heteroprotein supramolecular architectures; (2) the influence of environmental factors (pH, mixing ratio, salts, temperature, and formation time) and intrinsic factors (protein modifications, metal-binding, charge anisotropy, and polypeptide designs) on HPCC; (3) the potential applications of HPCC materials, such as encapsulation of nutraceuticals, nanogels, emulsion stabilization, and protein separation. The wide diversity of possible combinations of proteins with different properties, endows HPCC materials with great potential for development into highly-innovation functional food ingredients.
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Affiliation(s)
- Jiabao Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Chuan-He Tang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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4
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Lonchamp J, Akintoye M, Clegg PS, Euston SR. Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03390-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Abstract
The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-product (centrate) via ultrafiltration displayed good foaming, emulsifying, and rheological properties. This current study investigated if a possible similar synergy between EW and R100 could be exploited to partially replace EW as foaming and/or gelling ingredient. The large hyphal structures characteristic of R100 solutions were observed in EW–R100 mixtures, while EW–R100 gels showed dense networks of entangled hyphal aggregates and filaments. R100 foams prepared by frothing proved less stable than EW ones; however, a 75/25 w/w EW–R100 mixture displayed a similar foam stability to EW. Simlarly, R100 hydrogels proved less viscoelastic than EW ones; however, the viscoelasticity of gels prepared with 50/50 w/w and 75/25 w/w EW–R100 proved similar to those of EW gels, while 75/25 w/w EW–R100 gels displayed similar hardness to EW ones. Both results highlighted a functional synergy between the R100 material and EW proteins. In parallel tensiometry measurements highlighted the presence of surface-active material in EW–R100 mixtures contributing to their high foaming properties. These results highlighted the potential of functional extracts from the Quorn fermentation process for partial EW replacement as foaming and gelling agent, and the complex nature of the functional profile of EW–R100 mixtures, with contributions reported for both hyphal structures and surface-active material.
Graphic abstract
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5
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Ainis WN, Boire A, Solé-Jamault V, Nicolas A, Bouhallab S, Ipsen R. Contrasting Assemblies of Oppositely Charged Proteins. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:9923-9933. [PMID: 31264885 DOI: 10.1021/acs.langmuir.9b01046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Oppositely charged proteins can form soluble assemblies that under specific physical chemical conditions lead to liquid-liquid phase separation, also called heteroprotein coacervation. Increasing evidence suggests that surface charge anisotropy plays a key role in heteroprotein complexation, and coacervation. Here, we investigated complexation of an acidic protein, β-lactoglobulin (BLG), with two basic proteins, rapeseed napin (NAP) and lysozyme (LYS), of similar net charge and size but differing in surface charge distribution. Using turbidity measurements and isothermal titration calorimetry, we confirmed that LYS binds BLG as expected from previous studies. This interaction leads to two types of phase separation phenomena, depending on pH: liquid-solid phase separation in the case of strong electrostatic attraction and liquid-liquid phase separation for weaker attraction. More interestingly, we showed using dynamic light scattering that NAP interacts with BLG, resulting in formation of assemblies in the nanometer size range. The formation of assemblies was also evident when modeling the interactions using Brownian dynamics for both BLG + NAP and BLG + LYS. Similarly, to DLS, BLG and NAP formed smaller assemblies than BLG with LYS. The molecular details rather than the net charge of BLG and NAP may therefore play a role in their assembly. Furthermore, simulated BLG + NAP assemblies were larger than those experimentally detected by DLS. We discuss the discrepancy between experiments and simulations in relation to the limitations of modelling precisely the molecular characteristics of proteins.
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Affiliation(s)
- William Nicholas Ainis
- Section of Ingredient and Dairy Technology, Department of Food Science, Faculty of Science , University of Copenhagen , DK-1958 Frederiksberg , Denmark
| | - Adeline Boire
- INRA, Biopolymères Interactions Assemblages , F-44300 Nantes , France
| | | | - Aurélie Nicolas
- UMR1253, STLO, INRA, Agrocampus Ouest , F-35042 Rennes , France
| | - Said Bouhallab
- UMR1253, STLO, INRA, Agrocampus Ouest , F-35042 Rennes , France
| | - Richard Ipsen
- Section of Ingredient and Dairy Technology, Department of Food Science, Faculty of Science , University of Copenhagen , DK-1958 Frederiksberg , Denmark
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6
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Cross-interaction chromatography as a rapid screening technique to identify the stability of new antibody therapeutics. Eur J Pharm Biopharm 2018; 133:131-137. [DOI: 10.1016/j.ejpb.2018.10.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 01/27/2023]
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7
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Coacervates and coaggregates: Liquid–liquid and liquid–solid phase transitions by native and unfolded protein complexes. Int J Biol Macromol 2018; 120:10-18. [DOI: 10.1016/j.ijbiomac.2018.08.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/11/2018] [Accepted: 08/13/2018] [Indexed: 11/23/2022]
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8
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Affiliation(s)
- Skelte G. Anema
- Fonterra Research and Development Centre, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
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9
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Santos MB, de Carvalho CWP, Garcia-Rojas EE. Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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10
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Santos MB, Costa ARD, Garcia-Rojas EE. Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization. Int J Biol Macromol 2017; 106:1323-1329. [PMID: 28860060 DOI: 10.1016/j.ijbiomac.2017.08.132] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/22/2017] [Accepted: 08/23/2017] [Indexed: 10/19/2022]
Abstract
The formation of heteroprotein coacervates obtained by the interaction of ovalbumin (Ova) and lysozyme (Lys) was investigated using turbidimetric analysis and the zeta potential at different protein ratios, pH values and concentrations of NaCl. The complexes were formed over a wide pH range with a 1:1 (Ova:Lys) ratio and the highest turbidity was observed at pH 7.5, which optimal biopolymer interactions occurring. The addition of NaCl disfavored formation, even at low concentrations, and suppressed it at 300mM. The complex coacervate formation occurred in the region between the isoelectric points (pI) of the proteins, predominantly by electrostatic interactions but with participation of hydrogen bonds. The structures formed had an average size of ∼2μm, which was well above the isolated proteins, and microscopic analysis revealed that the complexes had a globular structure. The interaction was exothermic and spontaneous with a favorable entropic and unfavorable entropic contribution during interaction.
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Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, 23890-000 Seropédica, RJ, Brazil
| | - Angélica Ribeiro da Costa
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, 27255-125 Volta Redonda, RJ, Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, 23890-000 Seropédica, RJ, Brazil; Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, 27255-125 Volta Redonda, RJ, Brazil.
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11
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Heteroprotein complex coacervation: A generic process. Adv Colloid Interface Sci 2017; 239:115-126. [PMID: 27370709 DOI: 10.1016/j.cis.2016.06.009] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2016] [Revised: 06/07/2016] [Accepted: 06/12/2016] [Indexed: 11/23/2022]
Abstract
Proteins exhibit a rich diversity of functional, physico-chemical and biodegradable properties which makes them appealing for various applications in the food and non-food sectors. Such properties are attributed to their ability to interact and assemble into a diversity of supramolecular structures. The present review addresses the updated research progress in the recent field of complex coacervation made from mixtures of oppositely charged proteins (i.e. heteroprotein systems). First, we describe briefly the main proteins used for heteroprotein coacervation. Then, through some selected examples, we illustrate the particularity and specificity of each heteroprotein system and the requirements that drive optimal assembly into coacervates. Finally, possible and promising applications of heteroprotein coacervates are mentioned.
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12
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Firoozmand H, Rousseau D. Microstructure and rheology design in protein–protein–polysaccharide composites. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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14
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Miao Y. Application of BSA-bioconjugated phosphorescence nanohybrids in protein detection in biofluids. RSC Adv 2015. [DOI: 10.1039/c5ra11691k] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a cross-linking agent 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide/N-hydroxysuccinimide (EDC/NHS) was used to link QDs and bovine serum albumin (BSA) to form a nanohybrid BSA–Mn-ZnS Room-Temperature Phosphorescence (RTP) biosensor.
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15
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Diarrassouba F, Remondetto G, Garrait G, Alvarez P, Beyssac E, Subirade M. Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals. Food Chem 2014; 173:203-9. [PMID: 25466013 DOI: 10.1016/j.foodchem.2014.10.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 09/15/2014] [Accepted: 10/01/2014] [Indexed: 11/28/2022]
Abstract
Self-assembly structures of β-lactoglobulin (βlg) and egg protein lysozyme (Lyso) were developed, using electrostatic interactions between the two oppositely charged proteins. Different βlg/Lyso concentration ratios were essayed at pH 6.8 to select the optimal ratio for the proteins co-precipitation, which behaviour was then studied at varying pH values. Optimal βlg/Lyso concentration ratio, prepared at pH 7.5, was selected for protein co-precipitation. As a result, a structure with a mean diameter of 7.1±2.5 μm was formed, as indicated by static light scattering. Furthermore, the SEM images showed that βlg and Lyso self-assembled to form a microsphere. Vitamin D3, used as a model nutraceutical, was successfully entrapped in the βlg/Lyso microspheres with an encapsulation efficiency of 90.8±4.8%. Therefore, the βlg/Lyso microspheres can serve as a potential food-grade vehicle for bioactives in the formulation of food products and pharmaceuticals.
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Affiliation(s)
- Fatoumata Diarrassouba
- Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Québec, QC, Canada
| | - Gabriel Remondetto
- Centre de recherche et développement, Agropur Coopérative. 4700 rue Armand Frappier, St-Hubert, QC, Canada
| | - Ghislain Garrait
- EA-CIDAM, Lab Biopharmacie, Faculté de Pharmacie, 28 Place Henri Dunant, 63001 Clermont-Ferrand, France
| | - Pedro Alvarez
- Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Québec, QC, Canada
| | - Eric Beyssac
- EA-CIDAM, Lab Biopharmacie, Faculté de Pharmacie, 28 Place Henri Dunant, 63001 Clermont-Ferrand, France
| | - Muriel Subirade
- Chaire de recherche du Canada sur les protéines, les bio-systèmes et les aliments fonctionnels, Institut de recherche sur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Université Laval, Québec, QC, Canada.
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Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives. Food Chem 2014; 156:197-203. [PMID: 24629958 DOI: 10.1016/j.foodchem.2014.01.109] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Revised: 01/10/2014] [Accepted: 01/28/2014] [Indexed: 11/23/2022]
Abstract
The ability of cold-set whey protein microgels to function as pH-sensitive immobilisation matrices for bioactives was investigated. A pH dependent interaction was confirmed between the microgels and charged bioactives and this binding was impeded by the presence of competing ions in the solution, suggesting an electrostatic interaction. The use of a computer generated prediction model for the pH-dependent association of the microgels and further bioactives (including cationic and anionic peptides) was validated. The prediction model was efficient at determining the pH at which the maximum microgel-bioactive interaction occurred. This study highlights the capabilities of these food-grade whey based microgels as matrices that enable the immobilisation of a variety of bioactives by a charge interaction, and shows the potential for these matrices to function as smart delivery systems, in which uptake and release of bioactives is facilitated by environmental pH change.
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Yan Y, Kizilay E, Seeman D, Flanagan S, Dubin PL, Bovetto L, Donato L, Schmitt C. Heteroprotein complex coacervation: bovine β-lactoglobulin and lactoferrin. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:15614-15623. [PMID: 24164315 DOI: 10.1021/la4027464] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Lactoferrin (LF) and β-lactoglobulin (BLG), strongly basic and weakly acidic bovine milk proteins, form optically clear coacervates under highly limited conditions of pH, ionic strength I, total protein concentration C(P), and BLG:LF stoichiometry. At 1:1 weight ratio, the coacervate composition has the same stoichiometry as its supernatant, which along with DLS measurements is consistent with an average structure LF(BLG2)2. In contrast to coacervation involving polyelectrolytes here, coacervates only form at I < 20 mM. The range of pH at which coacervation occurs is similarly narrow, ca. 5.7-6.2. On the other hand, suppression of coacervation is observed at high C(P), similar to the behavior of some polyelectrolyte-colloid systems. It is proposed that the structural homogeneity of complexes versus coacervates with polyelectrolytes greatly reduces the entropy of coacervation (both chain configuration and counterion loss) so that a very precise balance of repulsive and attractive forces is required for phase separation of the coacervate equilibrium state. The liquid-liquid phase transition can however be obscured by the kinetics of BLG aggregation which can compete with coacervation by depletion of BLG.
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Affiliation(s)
- Yunfeng Yan
- Department of Chemistry, University of Massachusetts Amherst , Amherst, Massachusetts 01003, United States
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18
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de Kruif CGK, Pedersen J, Huppertz T, Anema SG. Coacervates of lactotransferrin and β- or κ-casein: structure determined using SAXS. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:10483-10490. [PMID: 23859400 DOI: 10.1021/la402236f] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Lactotransferrin (LF) is a large globular protein in milk with immune-regulatory and bactericidal properties. At pH 6.5, LF (M = 78 kDa) carries a net (calculated) charge of +21. β-Casein (BCN) and κ-casein (KCN) are part of the casein micelle complex in milk. Both BCN and KCN are amphiphillic proteins with a molar mass of 24 and 19 kDa and carry net charges of -14 and -4, respectively. Both BCN and KCN form soap-like micelles, with 40 and 65 monomers, respectively. The net negative charges are located in the corona of the micelles. On mixing LF with the caseins, coacervates are formed. We analyzed the structure of these coarcervates using SAXS. It was found that LF binds to the corona of the micellar structures, at the charge neutrality point. BCN/LF and KCN/LF ratios at the charge neutrality point were found to be ~1.2 and ~5, respectively. We think that the findings are relevant for the protection mechanism of globular proteins in bodily fluids where unstructured proteins are abundant (saliva). The complexes will prevent docking of enzymes on specific charged groups on the globular protein.
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Affiliation(s)
- C G Kees de Kruif
- Van 't Hoff laboratory for Physical and Colloid Chemistry, Padualaan 8, Utrecht University, The Netherlands.
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19
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Anema SG, de Kruif C(K. Coacervates of lysozyme and β-casein. J Colloid Interface Sci 2013; 398:255-61. [DOI: 10.1016/j.jcis.2013.02.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2012] [Revised: 02/05/2013] [Accepted: 02/07/2013] [Indexed: 11/26/2022]
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20
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Wu P, Zhao T, Tian Y, Wu L, Hou X. Protein-Directed Synthesis of Mn-Doped ZnS Quantum Dots: A Dual-Channel Biosensor for Two Proteins. Chemistry 2013; 19:7473-9. [DOI: 10.1002/chem.201204035] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2012] [Indexed: 12/12/2022]
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21
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Bouhallab S, Croguennec T. Spontaneous Assembly and Induced Aggregation of Food Proteins. ADVANCES IN POLYMER SCIENCE 2013. [DOI: 10.1007/12_2012_201] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Bhan C, Mandlewala R, Gebregeorgis A, Raghavan D. Adsorption-desorption study of BSA conjugated silver nanoparticles (Ag/BSA NPs) on collagen immobilized substrates. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2012; 28:17043-17052. [PMID: 23151257 DOI: 10.1021/la303539n] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
There has been a growing interest in the use of protein conjugated nanoparticles for applications in biomedical, sensing, and advanced imaging. The objective of this study was to understand the interaction of protein conjugated silver nanoparticles (Ag/BSA NPs) with biological substrate (collagen layer). The adsorption behavior of synthesized Ag/BSA NPs on collagen immobilized silanized surface was followed by UV-vis spectroscopy by initially studying the formation of collagen layer and subsequent adsorption of Ag/BSA NPs to the immobilized layer. Surface plasmon resonance (SPR) data provided the real time profile of adsorption of Ag/BSA NPs from solution onto collagen immobilized and control substrates as well as desorption of nanoparticles from the substrates. The retention of NPs to substrate is sensitive to chemistry of the underlying substrate and on the external environment. UV-vis and atomic absorption spectrometric analysis of Ag/BSA NPs desorption performed under different pH conditions showed more NPs retained at physiological pH than the acidic and basic conditions. Nanoparticles retention on collagen immobilized substrate at physiological pH could influence properties of biological interest such as circulation lifetime and biodistribution of nanoparticles in the body.
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Affiliation(s)
- Chandra Bhan
- Polymer Group, Department of Chemistry, Howard University, Washington, DC 20059, USA
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Mellor BL, Wood SJ, Mazzeo BA. Quantitation of pH-induced aggregation in binary protein mixtures by dielectric spectroscopy. Protein J 2012; 31:703-9. [PMID: 23001617 DOI: 10.1007/s10930-012-9450-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
This paper presents a quantitative approach for measuring pH-controlled protein aggregation using dielectric spectroscopy. The technique is demonstrated through two aggregation experiments, the first between β-lactoglobulin (β-Lg) and hen lysozyme (HENL) and the second between bovine serum albumin (BSA) and HENL. In both experiments, the formation of aggregates is strongly dependent on the solution pH and is clearly indicated by a decrease in the measured permittivity when the second protein is added. A quantifiable lower-bound on the ratio of proteins involved in the aggregation process is obtained from the permittivity spectra. Lower-bound aggregation ratios of 83 % for β-Lg/HENL at pH 6.0 and 48 % for BSA/HENL at pH 9.2 were consistent with turbidity measurements made on the same solutions.
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Affiliation(s)
- Brett L Mellor
- Department of Electrical and Computer Engineering, Brigham Young University, Provo, UT 84602, USA
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Salvatore DB, Duraffourg N, Favier A, Persson BA, Lund M, Delage MM, Silvers R, Schwalbe H, Croguennec T, Bouhallab S, Forge V. Investigation at Residue Level of the Early Steps during the Assembly of Two Proteins into Supramolecular Objects. Biomacromolecules 2011; 12:2200-10. [DOI: 10.1021/bm200285e] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Delphine B. Salvatore
- Laboratoire de Chimie et Biologie des Métaux (UMR 5249), CEA−Grenoble, 17, rue des Martyrs, F-38057 Grenoble, France
- UMR 1253, INRA, Agrocampus Ouest, Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint-Brieuc, F-35000 Rennes, France
| | - Nicolas Duraffourg
- Laboratoire de Chimie et Biologie des Métaux (UMR 5249), CEA−Grenoble, 17, rue des Martyrs, F-38057 Grenoble, France
| | - Adrien Favier
- Laboratoire de Résonance Magnétique Nucléaire, Institut de Biologie Structurale Jean-Pierre Ebel, 41, rue Jules Horowitz, F-38027 Grenoble, France
| | - Björn A. Persson
- Department of Theoretical Chemistry, University of Lund, POB 124, S-22100 Lund, Sweden
| | - Mikael Lund
- Department of Theoretical Chemistry, University of Lund, POB 124, S-22100 Lund, Sweden
| | - Marie-Madeleine Delage
- UMR 1253, INRA, Agrocampus Ouest, Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint-Brieuc, F-35000 Rennes, France
| | - Robert Silvers
- Institute for Organic Chemistry and Chemical Biology, Johann Wolfgang Goethe University, Max-von-Laue-Strasse 7, D-60438 Frankfurt am Main, Germany
| | - Harald Schwalbe
- Institute for Organic Chemistry and Chemical Biology, Johann Wolfgang Goethe University, Max-von-Laue-Strasse 7, D-60438 Frankfurt am Main, Germany
| | - Thomas Croguennec
- UMR 1253, INRA, Agrocampus Ouest, Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint-Brieuc, F-35000 Rennes, France
| | - Saïd Bouhallab
- UMR 1253, INRA, Agrocampus Ouest, Science et Technologie du Lait et de l’Oeuf, 65 rue de Saint-Brieuc, F-35000 Rennes, France
| | - Vincent Forge
- Laboratoire de Chimie et Biologie des Métaux (UMR 5249), CEA−Grenoble, 17, rue des Martyrs, F-38057 Grenoble, France
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25
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Desfougères Y, Croguennec T, Lechevalier V, Bouhallab S, Nau F. Charge and Size Drive Spontaneous Self-Assembly of Oppositely Charged Globular Proteins into Microspheres. J Phys Chem B 2010; 114:4138-44. [DOI: 10.1021/jp9090427] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yann Desfougères
- Agrocampus Ouest, UMR1253, STLO, F-35042 Rennes, France, and INRA, UMR1253, STLO, F-35042 Rennes, France
| | - Thomas Croguennec
- Agrocampus Ouest, UMR1253, STLO, F-35042 Rennes, France, and INRA, UMR1253, STLO, F-35042 Rennes, France
| | - Valérie Lechevalier
- Agrocampus Ouest, UMR1253, STLO, F-35042 Rennes, France, and INRA, UMR1253, STLO, F-35042 Rennes, France
| | - Saïd Bouhallab
- Agrocampus Ouest, UMR1253, STLO, F-35042 Rennes, France, and INRA, UMR1253, STLO, F-35042 Rennes, France
| | - Françoise Nau
- Agrocampus Ouest, UMR1253, STLO, F-35042 Rennes, France, and INRA, UMR1253, STLO, F-35042 Rennes, France
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26
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Schneider N, Weigel I, Werkmeister K, Pischetsrieder M. Development and validation of an enzyme-linked immunosorbent assay (ELISA) for quantification of lysozyme in cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:76-81. [PMID: 19919030 DOI: 10.1021/jf9025019] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A competitive enzyme-linked immunosorbent assay (ELISA) was developed to quantify the amount of the preservative and potential allergen lysozyme in cheese using a commercially available monoclonal antibody against hen egg white lysozyme. The limit of detection for lysozyme in a cheese matrix amounted to 2.73 ng/mL, and the working range comprises 3.125-800 ng/mL. Intra- and interassay coefficients of variation were lower than 12%. Neither cross-reactivity with alpha-lactalbumin and human lysozyme nor unspecific interference with matrix components was observed. The recovery of lysozyme-spiked cheese ranged from 87.4 to 93.6% at four concentrations (50, 100, 200, and 400 mg/kg). The ELISA method was also compared to a high-performance liquid chromatography (HPLC) method, confirming the reliability and accuracy of the ELISA. A total of 21 commercially available cheese samples produced with and without lysozyme were analyzed with ELISA as well as HPLC. Both methods showed good agreement with a correlation index of R2=0.990.
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Affiliation(s)
- Nadine Schneider
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany
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27
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Analysis of lysozyme in cheese by immunocapture mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2010; 878:201-6. [DOI: 10.1016/j.jchromb.2009.07.040] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2009] [Revised: 07/28/2009] [Accepted: 07/30/2009] [Indexed: 10/20/2022]
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28
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Kuropatwa M, Tolkach A, Kulozik U. Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.05.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Persson BA, Lund M. Association and electrostatic steering of alpha-lactalbumin-lysozyme heterodimers. Phys Chem Chem Phys 2009; 11:8879-85. [PMID: 20449034 DOI: 10.1039/b909179c] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The salt and pH dependent association of hen egg white lysozyme with alpha-lactalbumin whey proteins has been studied using molecular level Monte Carlo simulations. A highly uneven charge distribution of alpha-lactalbumin leads to strongly ordered heterodimers that may facilitate the formation of structured, mesoscopic aggregates. This electrostatic steering gives rise to 80% alignment at 5 mM 1 : 1 salt which, due to screening, diminishes to 60% at 100 mM salt. The free energy of interaction minima, dominated by electrostatics, ranges between -9 kT at 1 mM salt to -2 kT at 100 mM (neutral pH). Calculated osmotic second virial cross coefficients indicate complexation in the pH interval 6-10. Multivalent ions are found to effectively destabilize the protein complex and, at constant ionic strength, the order is La(3+) > Ca(2+) > Mg(2+) > Na(+). Upon binding of calcium to alpha-lactalbumin both the interaction and orientational alignment with lysozyme are reduced due to induced changes in the whey protein charge distribution. This potentially explains the experimentally observed absence of supramolecular structuring for the calcium loaded holo alpha-lactalbumin. Where available, good agreement is found with experimental data.
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Affiliation(s)
- Björn A Persson
- Department of Theoretical Chemistry, Chemical Center, POB 124, S-221 00 Lund, Sweden
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30
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Nigen M, Croguennec T, Bouhallab S. Formation and stability of α-lactalbumin–lysozyme spherical particles: Involvement of electrostatic forces. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.02.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Golubovic M, van Hateren SH, Ottens M, Witkamp GJ, van der Wielen LAM. A method for lipase co-precipitation in a biodegradable protein matrix. Biotechnol Bioeng 2007; 98:1209-18. [PMID: 17514752 DOI: 10.1002/bit.21499] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This article presents a novel method for immobilization of active ingredients. The method is based on CO(2) aided active ingredient co-precipitation with glycinin, a biodegradable protein matrix from edible soybean protein. Glycinin precipitates abundantly under isoelectric conditions and serves as the matrix within which the active substance is trapped during the precipitation process. The enzyme lipase from Candida rugosa was successfully co-precipitated into the protein pellet to prove the principle. It was shown that the lipase within the co-precipitate retained lipase and esterase activity under different pH conditions. In some cases the activity was even higher than the activity of crude lipase, possibly due to the protective role of the matrix protein. Due to the retained lipase activity and food-grade quality of the binary precipitate, it has potential of being used in the food or pharmaceutical industry. Additional quality of the binary precipitate is the potentially significantly reduced downstream processing due to the fact that no organic solvents or precipitants were used in the precipitation process.
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Affiliation(s)
- M Golubovic
- Delft University of Technology, Department of Biotechnology, Julianalaan 67, 2628 BC Delft, The Netherlands
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32
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Filipe CDM, Ghosh R. Effects of protein–protein interaction in ultrafiltration based fractionation processes. Biotechnol Bioeng 2005; 91:678-87. [PMID: 15948169 DOI: 10.1002/bit.20568] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
This paper discusses the use of pulsed sample injection ultrafiltration (UF) for investigating protein-protein interaction, particularly its effect on protein transmission through UF membranes. Several binary protein mixtures were investigated; the proteins in each mixture being selected such that one of the proteins in the pair would be preferentially transmitted while the other would be either totally or substantially retained. The "retained" protein either decreased or increased or did not affect the sieving coefficient of the "transmitted" protein, this depending the type of protein-protein interaction, that is, associative, repulsive, or neutral. The type of protein-protein interaction depended on the particular protein pair under investigation as well as on the operating conditions used (pH and salt concentration). The magnitude of either decrease or increase in transmission of a preferentially transmitted protein due to the presence of a retained protein was found to be independent of the manner in which the proteins were injected into the system, that is, simultaneous or sequential. These magnitudes however correlated well with the ratio of the two proteins present in the feed.
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Affiliation(s)
- Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, Ontario, Canada L8S 4L7
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33
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Tessier PM, Sandler SI, Lenhoff AM. Direct measurement of protein osmotic second virial cross coefficients by cross-interaction chromatography. Protein Sci 2004; 13:1379-90. [PMID: 15075404 PMCID: PMC2286759 DOI: 10.1110/ps.03419204] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The importance of weak protein interactions, such as protein self-association, is widely recognized in a variety of biological and technological processes. Although protein self-association has been studied extensively, much less attention has been devoted to weak protein cross-association, mainly due to the difficulties in measuring weak interactions between different proteins in solution. Here a framework is presented for quantifying the osmotic second virial cross coefficient directly using a modified form of self-interaction chromatography called cross-interaction chromatography. A theoretical relationship is developed between the virial cross coefficient and the chromatographic retention using statistical mechanics. Measurements of bovine serum albumin (BSA)/lysozyme cross-association using cross-interaction chromatography agree well with the few osmometry measurements available in the literature. Lysozyme/alpha-chymotrypsinogen interactions were also measured over a wide range of solution conditions, and some counterintuitive trends were observed that may provide new insight into the molecular origins of weak protein interactions. The virial cross coefficients presented in this work may also provide insight into separation processes that are influenced by protein cross-interactions, such as crystallization, precipitation, and ultrafiltration.
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Affiliation(s)
- Peter M Tessier
- Center for Molecular and Engineering Thermodynamics, Department of Chemical Engineering, University of Delaware, Newark, Delaware 19716, USA
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