1
|
Ducrocq M, Boire A, Bourlieu-Lacanal C, Barron C, Nawrocka A, Morel MH, Anton M, Micard V. In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins. Food Funct 2024; 15:5132-5146. [PMID: 38682288 DOI: 10.1039/d3fo05652j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/01/2024]
Abstract
Growing demand for sustainable, plant-based protein sources has stimulated interest in new ingredients for food enrichment. This study investigates the nutritional and digestive implications of enriching wheat dough with RuBisCO, in comparison to pea protein-enriched and gluten-enriched doughs. The protein quality and digestibility of these enriched doughs were analysed through dough characterization, in vitro digestion experiments and biochemical analysis of digesta. Our findings indicate that an enrichment at 10% of RuBisCO or pea proteins improves the chemical score and the in vitro PDCAAS (IV-PDCAAS) score of wheat dough as compared to the control dough. Digestibility assays suggest that RuBisCO introduction modifies the protein hydrolysis kinetics: the nitrogen release is lower during gastric digestion but larger during intestinal digestion than other samples. The analysis of the protein composition of the soluble and insoluble parts of digesta, using size-exclusion chromatography, reveals that the protein network in RuBisCO-enriched dough is more resistant to gastric hydrolysis than the ones of other doughs. Indeed, non-covalently bound peptides and disulfide-bound protein aggregates partly composed of RuBisCO subunits remain insoluble at the end of the gastric phase. The digestion of these protein structures is then mostly performed during the intestinal phase. These results are also discussed in relation to the digestive enzymatic cleavage sites, the presence of potential enzyme inhibitors, the protein aggregation state and the secondary structures of the protein network in each dough type.
Collapse
Affiliation(s)
- Maude Ducrocq
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
- INRAE, UR1268 BIA, F-44300, Nantes, France
| | | | | | - Cécile Barron
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
| | - Agnieszka Nawrocka
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Marc Anton
- INRAE, UR1268 BIA, F-44300, Nantes, France
| | - Valérie Micard
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
| |
Collapse
|
2
|
Cochereau R, Voisin H, Solé-Jamault V, Novales B, Davy J, Jamme F, Renard D, Boire A. Influence of pH and lipid membrane on the liquid-liquid phase separation of wheat γ-gliadin in aqueous conditions. J Colloid Interface Sci 2024; 668:252-263. [PMID: 38678881 DOI: 10.1016/j.jcis.2024.04.136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/25/2024] [Accepted: 04/19/2024] [Indexed: 05/01/2024]
Abstract
Protein body (PB) formation in wheat seeds is a critical process influencing seed content and nutritional quality. In this study, we investigate the potential mechanisms governing PB formation through an in vitro approach, focusing on γ-gliadin, a key wheat storage protein. We used a microfluidic technique to encapsulate γ-gliadin within giant unilamellar vesicles (GUVs) and tune the physicochemical conditions in a controlled and rapid way. We examined the influence of pH and protein concentration on LLPS and protein-membrane interactions using various microscopy and spectroscopy techniques. We showed that γ-gliadin encapsulated in GUVs can undergo a pH-triggered liquid-liquid phase separation (LLPS) by two distinct mechanisms depending on the γ-gliadin concentration. At low protein concentrations, γ-gliadins phase separate by a nucleation and growth-like process, while, at higher protein concentration and pH above 6.0, γ-gliadin formed a bi-continuous phase suggesting a spinodal decomposition-like mechanism. Fluorescence and microscopy data suggested that γ-gliadin dense phase exhibited affinity for the GUV membrane, forming a layer at the interface and affecting the reversibility of the phase separation.
Collapse
Affiliation(s)
| | | | | | - Bruno Novales
- INRAE, UR 1268 BIA, F-44300 Nantes, France; INRAE, PROBE/CALIS Research Infrastructures, BIBS Facility, F-44300 Nantes, France
| | | | - Frédéric Jamme
- DISCO Beamline, SOLEIL Synchrotron, 91192 Gif-sur-Yvette, France
| | | | | |
Collapse
|
3
|
Saatian B, Deshpande K, Herrera R, Sedighi S, Eisenbarth R, Iyer M, Das D, Julian A, Martirosian V, Lowman A, LaViolette P, Remsik J, Boire A, Sankey E, Fecci PE, Shiroishi MS, Chow F, Hurth K, Neman J. Breast-to-brain metastasis is exacerbated with chemotherapy through blood-cerebrospinal fluid barrier and induces Alzheimer's-like pathology. J Neurosci Res 2023; 101:1900-1913. [PMID: 37787045 PMCID: PMC10769085 DOI: 10.1002/jnr.25249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 08/09/2023] [Accepted: 09/04/2023] [Indexed: 10/04/2023]
Abstract
Control of breast-to-brain metastasis remains an urgent unmet clinical need. While chemotherapies are essential in reducing systemic tumor burden, they have been shown to promote non-brain metastatic invasiveness and drug-driven neurocognitive deficits through the formation of neurofibrillary tangles (NFT), independently. Now, in this study, we investigated the effect of chemotherapy on brain metastatic progression and promoting tumor-mediated NFT. Results show chemotherapies increase brain-barrier permeability and facilitate enhanced tumor infiltration, particularly through the blood-cerebrospinal fluid barrier (BCSFB). This is attributed to increased expression of matrix metalloproteinase 9 (MMP9) which, in turn, mediates loss of Claudin-6 within the choroid plexus cells of the BCSFB. Importantly, increased MMP9 activity in the choroid epithelium following chemotherapy results in cleavage and release of Tau from breast cancer cells. This cleaved Tau forms tumor-derived NFT that further destabilize the BCSFB. Our results underline for the first time the importance of the BCSFB as a vulnerable point of entry for brain-seeking tumor cells post-chemotherapy and indicate that tumor cells themselves contribute to Alzheimer's-like tauopathy.
Collapse
Affiliation(s)
- B Saatian
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
| | - K Deshpande
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
| | - R Herrera
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
| | - S Sedighi
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
| | - R Eisenbarth
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
| | - M Iyer
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
| | - D Das
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
| | - A Julian
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
| | - V Martirosian
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
| | - A Lowman
- Department of Radiology and Biomedical Engineering, Medical College of Wisconsin
| | - P LaViolette
- Department of Radiology and Biomedical Engineering, Medical College of Wisconsin
| | - J Remsik
- Department of Neurology, Memorial Sloan Kettering Cancer Center
| | - A Boire
- Department of Neurology, Memorial Sloan Kettering Cancer Center
| | - E Sankey
- Department of Neurosurgery, Duke University School of Medicine
| | - PE Fecci
- Department of Neurosurgery, Duke University School of Medicine
| | - MS Shiroishi
- Brain Tumor Center, University of Southern California
- Department of Pathology, Keck School of Medicine, University of Southern California
| | - F Chow
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
- Norris Comprehensive Cancer Center, University of Southern California
| | - K Hurth
- Brain Tumor Center, University of Southern California
- Department of Neuroscience and Physiology, Keck School of Medicine, University of Southern California
- Norris Comprehensive Cancer Center, University of Southern California
| | - J Neman
- Department of Neurological Surgery, Keck School of Medicine, University of Southern California
- Brain Tumor Center, University of Southern California
- Department of Neuroscience and Physiology, Keck School of Medicine, University of Southern California
- Department of Radiology, Keck School of Medicine, University of Southern California
- Norris Comprehensive Cancer Center, University of Southern California
| |
Collapse
|
4
|
Wijetunga N, Goglia A, Weinhold N, Cislo M, Berger M, Osman A, Pentsova E, Miller A, Powell S, Boire A, Yang J. The Dynamic Mutational Landscape of Cerebrospinal Fluid Circulating Tumor DNA can Predict Survival after Proton Craniospinal Irradiation for Leptomeningeal Metastasis. Int J Radiat Oncol Biol Phys 2022. [DOI: 10.1016/j.ijrobp.2022.07.374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
5
|
Yang J, Wijetunga N, Pentsova E, Wolden S, Young R, Correa D, Zhang Z, Zheng J, Warner AB, Yu H, Kris M, Seidman A, Malani R, Lin A, DeAngelis L, Lee N, Powell S, Boire A. Phase II Randomized Trial Comparing Proton Craniospinal Irradiation with Photon Involved-Field Radiotherapy for Patients with Solid Tumor Leptomeningeal Metastasis. Int J Radiat Oncol Biol Phys 2022. [DOI: 10.1016/j.ijrobp.2022.07.343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
6
|
Ducrocq M, Morel MH, Anton M, Micard V, Guyot S, Beaumal V, Solé-Jamault V, Boire A. Biochemical and physical-chemical characterisation of leaf proteins extracted from Cichorium endivia leaves. Food Chem 2022; 381:132254. [PMID: 35124496 DOI: 10.1016/j.foodchem.2022.132254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 12/25/2022]
Abstract
This study provides a detailed characterisation of a leaf protein concentrate (LPC) extracted from Cichorium endivia leaves using a pilot scale process. This concentrate contains 74.1% protein and is mainly composed of Ribulose-1,5-BISphosphate Carboxylase/Oxygenase (RuBisCO). We show that the experimentally determined extinction coefficient (around 5.0 cm-1 g-1 L depending on the pH) and refractive index increment (between 0.27 and 0.39 mL g-1) are higher than the predicted ones (about 1.6 cm-1 g-1 L and 0.19 mL g-1, respectively). In addition, the UV-visible absorption spectra show a maximum at 258 nm. These data suggest the presence of non-protein UV-absorbing species. Chromatographic separation of the concentrate components in denaturing conditions suggests that RuBisCO SC may be covalently bounded to few phenolic compounds. Besides, the solubility of LPC proteins is higher than 90% above pH 6. Such high solubility could make LPC a good candidate as a functional food ingredient.
Collapse
Affiliation(s)
- Maude Ducrocq
- Univ. Montpellier, INRAE, Institut Agro, UMR IATE, Montpellier, France; INRAE, UR BIA, Rue Yvette Cauchois, F-44316 Nantes, France
| | | | - Marc Anton
- INRAE, UR BIA, Rue Yvette Cauchois, F-44316 Nantes, France
| | - Valérie Micard
- Univ. Montpellier, INRAE, Institut Agro, UMR IATE, Montpellier, France
| | - Sylvain Guyot
- INRAE, UR BIA, Rue Yvette Cauchois, F-44316 Nantes, France
| | | | | | - Adeline Boire
- INRAE, UR BIA, Rue Yvette Cauchois, F-44316 Nantes, France.
| |
Collapse
|
7
|
Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart MH, Gagnaire V, Guyomarc'h F, Berton-Carabin CC. Combining plant and dairy proteins in food colloid design. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101507] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
8
|
Yang J, Wijetunga N, Yamada Y, Wolden S, Mehallow M, Young R, Boire A, Pentsova E. Long-Term Outcomes of a Prospective Clinical Trial of Proton Craniospinal Irradiation for Leptomeningeal Metastasis. Int J Radiat Oncol Biol Phys 2021. [DOI: 10.1016/j.ijrobp.2021.07.084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
9
|
Schroen K, Berton-Carabin C, Renard D, Marquis M, Boire A, Cochereau R, Amine C, Marze S. Droplet Microfluidics for Food and Nutrition Applications. Micromachines (Basel) 2021; 12:863. [PMID: 34442486 PMCID: PMC8400250 DOI: 10.3390/mi12080863] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 01/05/2023]
Abstract
Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter. In particular, food and nutritional sciences still have many research questions unsolved, and conventional laboratory methods are not always suitable to answer them. In this review, we present how microfluidics have been used in these fields to produce and investigate various droplet-based systems, namely simple and double emulsions, microgels, microparticles, and microcapsules with food-grade compositions. We show that droplet microfluidic devices enable unprecedented control over their production and properties, and can be integrated in lab-on-chip platforms for in situ and time-resolved analyses. This approach is illustrated for on-chip measurements of droplet interfacial properties, droplet-droplet coalescence, phase behavior of biopolymer mixtures, and reaction kinetics related to food digestion and nutrient absorption. As a perspective, we present promising developments in the adjacent fields of biochemistry and microbiology, as well as advanced microfluidics-analytical instrument coupling, all of which could be applied to solve research questions at the interface of food and nutritional sciences.
Collapse
Affiliation(s)
- Karin Schroen
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
| | - Claire Berton-Carabin
- Food Process and Engineering Group, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (K.S.); (C.B.-C.)
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Denis Renard
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | | | - Adeline Boire
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Rémy Cochereau
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Chloé Amine
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| | - Sébastien Marze
- INRAE, BIA Biopolymères Interactions Assemblages, F-44316 Nantes, France; (D.R.); (A.B.); (R.C.); (C.A.)
| |
Collapse
|
10
|
Hinderink EB, Berton-Carabin CC, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C. Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. J Agric Food Chem 2021; 69:6601-6612. [PMID: 34087067 PMCID: PMC8213056 DOI: 10.1021/acs.jafc.1c01005] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/11/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformation of food proteins from different biological origins (dairy or pea) and transformation processes (commercial or lab-made isolates) in solution and at the oil-water interface. The fourth derivative of fluorescence spectra provided insights in the local environment of tryptophan (Trp) residues and thus in the protein structure. In emulsions, whey proteins adsorbed with their Trp-rich region at the oil-water interface. Proteins in the commercial pea isolate were present as soluble aggregates, and no changes in the local environment of the Trp residues were detected upon emulsification, suggesting that these structures adsorb without conformational changes. The lab-purified pea proteins were less aggregated and a Trp-free region of the vicilin adsorbed at the oil-water interface.
Collapse
Affiliation(s)
- Emma B.
A. Hinderink
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | | | | | | | | |
Collapse
|
11
|
Sahli L, Boire A, Solé-Jamault V, Rogniaux H, Giuliani A, Roblin P, Renard D. New exploration of the γ-gliadin structure through its partial hydrolysis. Int J Biol Macromol 2020; 165:654-664. [PMID: 32991891 DOI: 10.1016/j.ijbiomac.2020.09.136] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/18/2020] [Accepted: 09/18/2020] [Indexed: 11/25/2022]
Abstract
The partial enzymatic hydrolysis of wheat gliadins constitutes an interesting tool to unravel their structural specificity. In this work, the structure and conformation of γ-gliadin were investigated through its limited chymotrypsic digestion. Using a combination of computational, biochemical and biophysical tools, we studied each of its N and C terminal domains. Our results reveal that γ-gliadin is a partially disordered protein with an unfolded N-terminal domain surprisingly resistant to chymotrypsin and a folded C-terminal domain. Using spectroscopic tools, we showed that structural transitions occured over the disordered N-terminal domain for decreasing ethanol/water ratios. Using SAXS measurements, low-resolution 3D structures of γ-gliadin were proposed. To relate the repeated motifs of the N-terminal domain of γ-gliadin to its structure, engineered peptide models PQQPY/F were also studied. Overall results demonstrated similarities between the N-terminal domain and its derived model peptides. Our findings support the use of these peptides as general templates for understanding the wheat protein assembly and dynamics.
Collapse
Affiliation(s)
- Line Sahli
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France
| | - Adeline Boire
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France
| | | | - Hélène Rogniaux
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France; INRAE, BIBS Platform, 44300 Nantes, France
| | - Alexandre Giuliani
- DISCO Beamline, Synchrotron Soleil, l'Orme des Merisiers, 91192 Gif sur Yvette, France; UAR 1008, Transform, INRAE, BP 71627, F-44316, Nantes, France
| | - Pierre Roblin
- Laboratoire de Génie Chimique and Fédération de Recherche FERMAT, 4 allée Emile Monso, 31030 Toulouse, France
| | - Denis Renard
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France.
| |
Collapse
|
12
|
Ducrocq M, Boire A, Anton M, Micard V, Morel MH. Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
13
|
Cochereau R, Renard D, Noûs C, Boire A. Semi-permeable vesicles produced by microfluidics to tune the phase behaviour of encapsulated macromolecules. J Colloid Interface Sci 2020; 580:709-719. [PMID: 32712477 DOI: 10.1016/j.jcis.2020.07.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/28/2020] [Accepted: 07/05/2020] [Indexed: 12/11/2022]
Abstract
Understanding the dynamics of macromolecular assemblies in solution, such as Liquid-Liquid Phase Separation (LLPS), represents technologic and fundamental challenges in many fields. In cell biology, such dynamics are of great interest, because of their involvement in subcellular processes. In our study, we aimed to control the assembly of macromolecules in aqueous semi-permeable vesicles, that we named osmosomes, using microfluidics. We developed a microfluidic chip that allows for producting and trapping Giant Unilamellar Vesicles (GUVs) encapsulating macromolecules. This device also allows for modification of the composition of the inner phase and of the membranes of the trapped GUVs. The vesicles are produced from water-in-oil-in-water (w/o/w) double emulsions in less than 20 min after discarding the oil phase. They are highly monodisperse and their diameter can be modulated between 20 and 110 µm by tuning the flow rates of fluid phases. Their unilamellarity is proofed by two techniques: (1) fluorescence quenching experiments and (2) the insertion of the α-hemolysin membrane protein pore. We demonstrate that the internal pH of osmosomes can be tuned in less than 1 min by controlling solvent exchanges through the α-hemolysin pores. The detailed analysis of the exchange kinetics suggests that the microfluidic chip provides an efficient pore formation due to the physical trapping of vesicles and the constant flow rate. Finally, we show a proof of concept for macromolecular assembly within osmosomes by pH-triggered LLPS of wheat proteins within a few minutes.
Collapse
|
14
|
Amine C, Boire A, Davy J, Reguerre AL, Papineau P, Renard D. Optimization of a Droplet-Based Millifluidic Device to Investigate the Phase Behavior of Biopolymers, Including Viscous Conditions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09645-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Sahli L, Renard D, Solé-Jamault V, Giuliani A, Boire A. Role of protein conformation and weak interactions on γ-gliadin liquid-liquid phase separation. Sci Rep 2019; 9:13391. [PMID: 31527735 PMCID: PMC6746847 DOI: 10.1038/s41598-019-49745-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Accepted: 08/29/2019] [Indexed: 02/02/2023] Open
Abstract
Wheat storage proteins, gliadins, were found to form in vitro condensates in 55% ethanol/water mixture by decreasing temperature. The possible role of this liquid-liquid phase separation (LLPS) process on the in vivo gliadins storage is elusive and remains to be explored. Here we use γ-gliadin as a model of wheat proteins to probe gliadins behavior in conditions near physiological conditions. Bioinformatic analyses suggest that γ-gliadin is a hybrid protein with N-terminal domain predicted to be disordered and C-terminal domain predicted to be ordered. Spectroscopic data highlight the disordered nature of γ-gliadin. We developed an in vitro approach consisting to first solubilize γ-gliadin in 55% ethanol (v/v) and to progressively decrease ethanol ratio in favor of increased aqueous solution. Our results show the ability of γ-gliadin to self-assemble into dynamic droplets through LLPS, with saturation concentrations ranging from 25.9 µM ± 0.85 µM (35% ethanol (v/v)) to 3.8 µM ± 0.1 µM (0% ethanol (v/v)). We demonstrate the importance of the predicted ordered C-terminal domain of γ-gliadin in the LLPS by highlighting the protein condensates transition from a liquid to a solid state under reducing conditions. We demonstrate by increasing ionic strength the role displayed by electrostatic interactions in the phase separation. We also show the importance of hydrogen bonds in this process. Finally, we discuss the importance of gliadins condensates in their accumulation and storage in the wheat seed.
Collapse
Affiliation(s)
- Line Sahli
- INRA, UR1268 Biopolymers Interactions Assemblies, 44300, Nantes, France.
| | - Denis Renard
- INRA, UR1268 Biopolymers Interactions Assemblies, 44300, Nantes, France
| | | | - Alexandre Giuliani
- DISCO beamline, Synchrotron Soleil, l'Orme des Merisiers, 91192, Gif sur Yvette, France
- UAR 1008, CEPIA, INRA, BP 71627, F-44316, Nantes, France
| | - Adeline Boire
- INRA, UR1268 Biopolymers Interactions Assemblies, 44300, Nantes, France
| |
Collapse
|
16
|
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.
Collapse
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
| |
Collapse
|
17
|
Boire A, Renard D, Bouchoux A, Pezennec S, Croguennec T, Lechevalier V, Le Floch-Fouéré C, Bouhallab S, Menut P. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly. Annu Rev Food Sci Technol 2019; 10:521-539. [PMID: 30633568 DOI: 10.1146/annurev-food-032818-121907] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft-matter physics can be used to control food protein assembly. We discuss physical models from polymer and colloidal science that best describe and predict the phase behavior of proteins. We explore the occurrence of phase transitions along two axes: increasing protein concentration and increasing molecular attraction. This review provides new perspectives on the link between the interactions, phase transitions, and assembly of proteins that can help in designing new food products and innovative food processing operations.
Collapse
Affiliation(s)
- Adeline Boire
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Denis Renard
- Biopolymères Interactions Assemblages, INRA UR1268, F-44300 Nantes, France;
| | - Antoine Bouchoux
- LISBP, Université de Toulouse, CNRS, INRA, INSA, F-31077 Toulouse, France
| | | | | | | | | | - Saïd Bouhallab
- STLO, INRA UMR1253, Agrocampus Ouest, F-35042 Rennes, France
| | - Paul Menut
- Montpellier SupAgro, 34060 Montpellier, France; .,Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300 Massy, France
| |
Collapse
|
18
|
Boire A, Sanchez C, Morel MH, Lettinga MP, Menut P. Dynamics of liquid-liquid phase separation of wheat gliadins. Sci Rep 2018; 8:14441. [PMID: 30262869 PMCID: PMC6160421 DOI: 10.1038/s41598-018-32278-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 08/28/2018] [Indexed: 02/08/2023] Open
Abstract
During wheat seeds development, storage proteins are synthetized and subsequently form dense protein phases, also called Protein Bodies (PBs). The mechanisms of PBs formation and the supramolecular assembly of storage proteins in PBs remain unclear. In particular, there is an apparent contradiction between the low solubility in water of storage proteins and their high local dynamics in dense PBs. Here, we probe the interplay between short-range attraction and long-range repulsion of a wheat gliadin isolate by investigating the dynamics of liquid-liquid phase separation after temperature quench. We do so using time-resolved small angle light scattering, phase contrast microscopy and rheology. We show that gliadins undergo liquid-liquid phase separation through Nucleation and Growth or Spinodal Decomposition depending on the quench depth. They assemble into dense phases but remain in a liquid-like state over an extended range of temperatures and concentrations. The analysis of phase separation kinetics reveals that the attraction strength of gliadins is in the same order of magnitude as other proteins. We discuss the respective role of competing interactions, protein intrinsic disorder, hydration and polydispersity in promoting local dynamics and providing this liquid-like behavior despite attractive forces.
Collapse
Affiliation(s)
- Adeline Boire
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France. .,INRA, UR1268 Biopolymers Interactions Assemblies, 44300, Nantes, France.
| | - Christian Sanchez
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France
| | - Marie-Hélène Morel
- UMR IATE, INRA, Université de Montpellier, Montpellier SupAgro, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France
| | - Minne Paul Lettinga
- Soft Condensed Matter Group ICS3, Jülich Forschungscentrum, Jülich, Germany.,Department of Physics and Astronomy, Laboratory for Soft Matter and Biophysics, KU Leuven, Celestijnenlaan 200D, B-3001, Leuven, Belgium
| | - Paul Menut
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060, Montpellier Cedex 1, France.,Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, 91300, Massy, France
| |
Collapse
|
19
|
Boire A, Bouchoux A, Bouhallab S, Chapeau AL, Croguennec T, Ferraro V, Lechevalier V, Menut P, Pézennec S, Renard D, Santé-Lhoutellier V, Laleg K, Micard V, Riaublanc A, Anton M. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.06.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
20
|
|
21
|
Boire A, Zou Y. OS03.3 Complement component 3 adapts the cerebrospinal fluid for leptomeningeal metastasis. Neuro Oncol 2017. [DOI: 10.1093/neuonc/nox036.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
22
|
Boire A, Menut P, Morel MH, Sanchez C. Osmotic compression of anisotropic proteins: interaction properties and associated structures in wheat gliadin dispersions. J Phys Chem B 2015; 119:5412-21. [PMID: 25839358 DOI: 10.1021/acs.jpcb.5b01673] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In this Article, we investigated the interaction properties of wheat gliadins, properties that are at the basis of their functionality in wheat grain and in food matrixes. We established the equation of state of our isolate by osmotic compression and characterized the concentration-induced structural transitions, from the secondary structure of proteins to the rheological properties. We evidenced three thermodynamical regimes corresponding to several structuring regimes. First, for Φ < 0.03, gliadins behave as repulsive colloids, with a positive second virial coefficient, arising presumably from their surface charge density and/or their steric repulsion. No intermolecular interaction was detected by FT-IR, suggesting that proteins form a stable dispersion. In the second regime, the system becomes more easily compressible, i.e., less repulsive and/or more attractive. It is associated with the disappearance of β-sheet intramolecular structures of the proteins in favor of random coils/α-helix and intermolecular β-sheet interactions. This coincides with the appearance of elasticity and the increase of the apparent viscosity. Finally, in the last regime, for Φ > 0.16, FT-IR spectra show that proteins are strongly interacting via intermolecular interactions. A correlation peak develops in SAXS, revealing a global order in the dispersion. Interestingly, the osmotic pressure applied to extract the solvent is higher than expected from a hard-sphere-like protein and we highlighted a liquid-like state at very high concentration (>450 g L(-1)) which is in contrast with most proteins that form gel or glass at such concentration. In the discussion, we questioned the existence of supramolecular assemblies and the role of the solvation that would lead to this specific behavior.
Collapse
Affiliation(s)
- Adeline Boire
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Paul Menut
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Marie-Hélène Morel
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Christian Sanchez
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| |
Collapse
|
23
|
Huber F, Boire A, López MP, Koenderink GH. Cytoskeletal crosstalk: when three different personalities team up. Curr Opin Cell Biol 2015; 32:39-47. [DOI: 10.1016/j.ceb.2014.10.005] [Citation(s) in RCA: 187] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 10/20/2014] [Accepted: 10/22/2014] [Indexed: 12/29/2022]
|
24
|
|
25
|
Robin F, Dattinger S, Boire A, Forny L, Horvat M, Schuchmann HP, Palzer S. Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|