The impact of extraction processes on the physicochemical, functional properties and structures of bamboo shoot protein

This study aimed to extract bamboo shoot protein (BSP) using different extraction approaches and compare their functional and physicochemical properties with commercial protein ingredients, including whey protein and soy protein isolates. The extraction methods including alkali extraction (AE), salt extraction (SE), and phosphate-aided ethanol precipitation (PE) were used. An enhanced solvent extraction method was utilized in combination, resulting in a significant improvement in the protein purity, which reached 81.59 %, 87.36 %, and 67.08 % respectively. The extraction methods had significant effects on the amino acid composition, molecular weight distribution, and functional properties of the proteins. SE exhibited the best solubility and emulsification properties. Its solubility reached up to 93.38 % under alkaline conditions, and the emulsion stabilized by SE with enhanced solvent extraction retained 60.95 % stability after 120 min, which could be attributed to its higher protein content, higher surface hydrophobicity, and relative more stable and organized protein structure. All three BSP samples demonstrated better oil holding capacity, while the SE sample showed comparable functional properties to soy protein such as foaming and emulsifying properties. These findings indicate the potential of BSP as an alternative plant protein ingredient in the food industry.

The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein

The self-assembling behavior, secondary structure, and surface hydrophobicity of purified donkey β-casein in terms of pH, temperature, and buffer concentration were investigated in comparison with commercial bovine β-casein. Critical micelle concentration of both β-caseins decreased with the lowering of pH (pH 8.0-6.0) and the increasing temperatures (25-50 °C). Critical micelle temperature of both β-caseins increased moving from pH 6.0 to 8.0 and aggregates larger than micelles formed at pH 6.0 that is close to their isoelectric point. Fluorescence spectroscopy analysis demonstrated that the maximum surface hydrophobicity was achieved at pH 6.0. The secondary structure was examined using circular dichroism spectroscopy, highlighting an increase of α-helix content and a decrease of unordered structures with the decrease of pH and increase of temperature. This work provides insights on parameters promoting molecular interactions involved in donkey β-CN self-association, useful to develop nanocarriers for encapsulating bioactive compounds in pharmaceutical and nutraceutical applications.

Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate

Improving the technical functionality to adapt to the application of complex food systems is an important challenge for the development of plant protein ingredients. Herein, the correlation between the physicochemical properties and interfacial adsorption behavior of rapeseed protein isolate (RPI) at the air-water interface after transglutaminase (TG) treatment was investigated. The results of cross-linking degree, Fourier transform infrared spectroscopy (FTIR) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the TG enzyme was able to catalyse cross-linking between lysine and glutamine residues of RPI. The foaming capacity of RPI was enhanced from 120 % to 150 % after TG cross-linking 5 h, whereas the average size (210-219 nm) of the RPI determined by dynamic light scattering did not change significantly. Besides, the hydrophobicity tended to increase overall under the enzyme treatment, while the surface electrostatic potential decreased. The former indicates the unfolding of the protein and reduces the kinetic barriers to protein adsorption at the air-water interface, with a consequent increase in disulfide bonding and surface pressure. Furthermore, as the enzyme treatment time increased, a significant increase in protein content of foam by 33.86 %. These findings provide novel insight into the foaming mechanism of TG cross-linking RPI.

Heteroprotein complex between soy protein isolate and lysozyme: Protein conformation, lysozyme activity, and structural characterization

Heteroprotein complexes are formed by electrostatic interactions of oppositely charged proteins in a purely aqueous environment. Understanding the relationship between their structural and functional properties will contribute to their tailor-made applications. Therefore, this study investigated the protein conformation, assembling structure, and enzyme activity of soy protein isolate/lysozyme (SPI/LYS) complexes at mass ratios of 2:1 (soluble complex) and 1:1.3 (stoichiometric ratio). Electrostatic complexation increased the surface hydrophobicity of complexes. Their surface hydrophobicity decreased with increasing NaCl concentrations and reached the theoretical values at the critical salt concentration of 200 mM NaCl. Electrostatic complexation did not decrease the LYS activity (∼43,000 units/mg). SPI/LYS complexes exhibited flocculated structures in which the two proteins were unevenly distributed; these were typical amorphous complexes. High dilution disassembled these complexes over 5 μm into particles of ∼100 nm, and NaCl reduced the size of these particles. Immobilized water was detected in the complexes formed by particle flocculation.

The presence of RNA cargo is suspected to modify the surface hydrophobicity of the MS2 phage

The surface hydrophobicity of native or engineered non-enveloped viruses and virus-like particles (VLPs) is a key parameter regulating their fate in living and artificial aqueous systems. Its modulation is mainly depending on the structure and environment of particles. Nevertheless, unexplained variations have been reported between structurally similar viruses and with pH. This indicates that some modulating factors of their hydrophobicity remain to be identified. Herein we investigate the potential involvement of RNA cargo in the MS2 phage used as non-enveloped RNA virus model, by examining the SDS-induced electrophoretic mobility shift (SEMS) determined for native MS2 virions and corresponding RNA-free VLPs at various pH. Interestingly, the SEMS of VLPs was larger and more variable from pH 5 to 9 compared to native virions. These observations are discussed in term of RNA-dependent changes in surface hydrophobicity, suggesting that RNA cargo may be a major modulator/regulator of this viral parameter.

Prevention of surface colonization and anti-biofilm effect of selected phytochemicals against Listeria innocua strain

This work aimed to determine the ability of Listeria innocua (L.i.) to colonize eight materials found in food-processing and packaging settings and to evaluate the viability of the sessile cells. We also selected four commonly used phytochemicals (trans-cinnamaldehyde, eugenol, citronellol, and terpineol) to examine and compare their efficacies against L.i. on each surface. Biofilms were also deciphered in chamber slides using confocal laser scanning microscopy to learn more about how phytochemicals affect L.i. The materials tested were silicone rubber (Si), polyurethane (PU), polypropylene (PP), polytetrafluoroethylene (PTFE), stainless steel 316 L (SS), copper (Cu), polyethylene terephthalate (PET), and borosilicate glass (GL). L.i. colonized Si and SS abundantly, followed by PU, PP, Cu, PET, GL, and PTFE surfaces. The live/dead status ranged from 65/35% for Si to 20/80% for Cu, and the estimates of cells unable to grow on Cu were the highest, reaching even 43%. Cu was also characterized by the highest degree of hydrophobicity (ΔG^TOT = -81.5 mJ/m²). Eventually, it was less prone to attachment, as we could not recover L.i. after treatments with control or phytochemical solutions. The PTFE surface demonstrated the least total cell densities and fewer live cells (31%) as compared to Si (65%) or SS (nearly 60%). It also scored high in hydrophobicity degree (ΔG^TOT = -68.9 mJ/m²) and efficacy of phytochemical treatments (on average, biofilms were reduced by 2.1 log₁₀ CFU/cm²). Thus, the hydrophobicity of surface materials plays a role in cell viability, biofilm formation, and then biofilm control and could be the prevailing parameter when designing preventive measures and interventions. As for phytochemical comparison, trans-cinnamaldehyde displayed greater efficacies, with the highest reductions seen on PET and Si (4.6 and 4.0 log₁₀ CFU/cm²). The biofilms in chamber slides exposed to trans-cinnamaldehyde revealed the disrupted organization to a greater extent than other molecules. This may help establish better interventions via proper phytochemical selection for incorporation in environment-friendly disinfection approaches.

Effect of multi-mode sweep frequency ultrasound pretreatment on properties of the zeins and ACE inhibitory peptides activity of the hydrolysates

Effects of sweep frequency ultrasound (SFU) pretreatment of a new multifunctional ultrasonic equipment on hydrolysis characteristics of zeins and angiotensin-converting enzyme (ACE) inhibitory activity of zein hydrolysates were investigated. Degree of hydrolysis of zeins reached the highest of 25.93 % and 25.72 % at 40 kHz and 25/40 kHz, respectively. While 25/40 kHz increased solubility, surface hydrophobicity, particle size uniform of zeins and ACE inhibitory activities of the hydrolysates significantly. Endogenous fluorescence indicated that 25/40 kHz promoted unfolding of protein molecules and exposure of hydrophobic residues, thereby facilitating enzymatic hydrolysis. Circular dichroism spectrum and Fourier transform infrared spectrometer illustrated that 25/40 kHz unfolded protein molecules and decreased α-helical contents remarkably. Gel permeation chromatography showed that more small-molecule active peptides were obtained from hydrolysates at 25/40 kHz. In conclusion, SFU pretreatment at 25/40 kHz with the new equipment before proteolysis is an efficient method to improve ACE inhibitory activity of the hydrolysates.

Functional and structural properties of gliadin as influenced by pH, extraction protocols, and wheat cultivars

Gliadin, owing to its low cost, ease to extract, high foaming capacity, easily available and high surface hydrophobicity, has found a wide range of applications both in the food and pharmaceutical sectors. The functional and structural characteristics of gliadin extracted with four extraction protocols from six wheat cultivars were investigated in this study. The surface-active properties of gliadin protein as a function of pH, extraction protocols, and wheat cultivars were compared, including solubility, zeta-potential, foaming properties, emulsion properties, surface hydrophobicity and secondary structure. Overall gliadin extracted using different extraction protocols and from different wheat cultivars was found to be higher in β-turns (24.88-37.91 %), followed by β-sheet (12.81-22.37 %), α-helix (15.13-20.70 %) and lower in random coil (6.53-9.08 %). Varied pH ranges, wheat cultivars, and different extraction protocols were found to have a substantial impact on solubility, zeta potential, foaming stability, emulsion capacity and surface hydrophobicity. The foaming capacity was observed to be more influenced by extraction protocols than wheat cultivars. Emulsion stability showed statistically significant (p ≤ 0.05) influence between the wheat cultivars, and a non-significant (p ≥ 0.05) difference among extraction protocols. The functional properties of freeze-dried gliadin extracted using different protocols were found to be pH-dependent. A comprehensive understanding of how the structural, surface active and functional properties of gliadin are influenced by the extraction protocols and wheat cultivars will enable us to understand the gliadin better and broaden its use for both food and non-food applications.

Rational Design and Production of Bioactive Analogs of Recombinant Human Keratinocyte Growth Factor (rhKGF) with Reduced Aggregation Propensity

Recombinant human keratinocyte growth factor (rhKGF) is a highly aggregation-prone therapeutic protein. The present study aimed to reduce aggregation propensity of rhKGF by engineering the aggregation hotspots. Initially, 21 mutants were designed based on the previously-identified aggregation-prone regions (APRs) and then four of them including mutants No. 4 (L91K, I119K), 7 (V13S, L91K), 14 (L91D, I119D), and 21 (A51E) were selected based on molecular dynamics (MD) simulations for further experimental studies. The recombinantly produced rhKGF and mutants were analyzed regarding secondary structure, thermal stability, aggregation propensity, and biological activity. Far-UV CD spectroscopy showed that the mutants have similar secondary structure with rhKGF. A51E mutant showed enhanced stability and decreased monomer loss under heat stress suggesting its reduced aggregation propensity compared to rhKGF. Mutant No. 14 showed higher stability and less aggregation tendency than mutant No. 4 indicating that only mutations decreasing pI of rhKGF are effective in reducing its aggregation tendency. All of the mutants were at least as potent as rhKGF in stimulating proliferation of MCF-7 epithelial cells. Our results identified A51E as an equally potent, more stable, and less aggregation-prone analog of rhKGF which could be a promising alternative drug candidate for the commercially available rhKGF (Palifermin).

Mechanistic understanding of the aspect ratio-dependent adjuvanticity of engineered aluminum oxyhydroxide nanorods in prophylactic vaccines

Aluminum oxyhydroxide (AlOOH) adjuvants are widely used in human vaccines. However, the interaction mechanisms at the material-bio interface, and further understandings on physicochemical property-dependent modulation of the immune responses still remain uncertain. Herein, a library of AlOOH nanorods with well-defined aspect ratios is designed to explore the mechanisms of adjuvanticity. The aspect ratios of AlOOH nanorods were demonstrated to be intrinsically modulated by the hydroxide supersaturation level during crystal growth, leading to the differences in surface free energy (SFE). As a result, higher aspect ratio AlOOH nanoadjuvants with lower SFE exhibited more hydrophobic surface, resulting in more membrane depolarization, cellular uptake and dendritic cell (DC) activation. By using hepatitis B surface antigen (HBsAg) virus-like particles (VLPs) or SARS-CoV-2 spike protein receptor-binding domain (RBD) as model antigens, AlOOH nanorods with higher aspect ratio were determined to elicit more potent humoral immune responses, which could be attributed to the enhanced DC activation and the efficient antigen trafficking to the draining lymph nodes. Our findings highlight the critical role of aspect ratio of AlOOH nanorods in modulating adjuvanticity, and further provide a design strategy for engineered nanoadjuvants for prophylactic vaccines.

Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity

The aim of the study was to investigate the denaturation manner of sarcoplasmic proteins (SP) under PSE condition to explain their positive impacts on water-holding compacity. We found that the SP precipitation under PSE-like condition (pH 5.5, 40 °C) and heating conditions (pH 5.5, 7.0, 8.0, 55 °C) were similar, but the myofibrillar water-holding capacity was improved only under PSE-like condition (pH 5.5, 40 °C). To understand the denaturation mechanism of SP, their physicochemical properties were examined. Results demonstrated that PSE-denaturation and heat-denaturation of SP were two different processes. At pH 7.0 and 8.0, the unfolding of SP due to temperature elevation did not alter the overall net surface negative charges but only increased hydrophobicity, whereas at pH 5.5, the net surface positive charges and hydrophobicity increased dramatically. We hypothesized that in PSE meat, denatured SP became highly positively charged and hydrophobic and easier to bind to the negatively charged MF, which is related to the improvement on water-holding capacity.

Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein

Oil-in-water emulsions (20%/80%, w/w) were stabilised by two types of β-caseins (1 g/L, w/w) extracted by rennet coagulation from camel and cow's milk, respectively. Both extracts were treated under different ranges of pH (3.0, 6.0 and 9.0) and temperature (25, 65 and 95 °C for 15 min) before emulsification. The emulsifying properties of the proteins were studied by surface and interfacial measurements. Results show that the emulsifying activity (EAI) of camel β-casein is higher than the bovine protein. Yet, both proteins exhibited heat stability and nonsignificant effect of temperature was reported. Conversely, a significant effect of pH on camel β-casein was recorded: at pH 6.0, the lowest values of EAI were measured and explained by the formation of micellar protein structure. Under such conditions, camel β-casein is therefore a novel emulsifying protein with high potential to stabilise oil-in-water interfaces which provides numerous applications for the food chemistry field.

Interlayer engineering of molybdenum disulfide toward efficient electrocatalytic hydrogenation

Electrocatalytic hydrogenation (ECH) enables the sustainable production of chemicals under ambient condition; however, suffers from serious competition with hydrogen (H₂) evolution and the use of precious metals as electrocatalysts. Herein, molybdenum disulfide is for the first time developed as an efficient and noble-metal-free catalyst for ECH via in situ intercalation of ammonia or alkyl-amine cations. This interlayer engineering regulates phase transition (2H → 1 T), and effectively ameliorates electronic configurations and surface hydrophobicity to promote the ECH of biomass-derived oxygenates, while prohibiting H₂ evolution. The optimal one intercalated by dimethylamine (MoS₂-DMA) is capable of hydrogenating furfural (FAL) to furfuryl alcohol with high Faradaic efficiency of 86.3%-73.3% and outstanding selectivity of >95.0% at -0.25 to -0.65 V (vs. RHE), outperforming MoS₂ and other conventional metals. Such prominent performance stems from the enhanced chemisorption and surface hydrophobicity. The chemisorption of H intermediate and FAL, synchronously strengthened on the edge-sites of MoS₂-DMA, accelerates the surface elementary step following Langmuir-Hinshelwood mechanism. Moreover, the improved hydrophobicity benefits FAL affinity to overcome diffusion limitation. Discovering the effective modulation of MoS₂ from a typical H₂ evolution electrocatalyst to a promising candidate for ECH, this study broadens the scope to exploit catalysts used for electrochemical synthesis.

Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion

To provide their health effect, probiotics need to maintain their viability, adhere to the intestinal epithelium, and colonize it without losing their probiotic properties. In the present study, Lactobacillus casei was encapsulated in a double emulsion and then coated with alginate and chitosan using the layer-by-layer electrostatic deposition technique. The survival rate and functional properties of L. casei (cholesterol assimilation, surface hydrophobicity, auto-aggregation, and co-aggregation) were evaluated after the freeze-drying process and during the transit through the simulated gastrointestinal tract. Reservoir type multilayer microcapsules with a small particle size (6.2-12.2 μm) were obtained. Freeze-dried microcapsules maintained the initial cell count (9.4 log UFC/g) without affecting its functional properties. The resistance of L. casei cells to the conditions of salivary, gastric, and intestinal digestion was noticeably improved when increasing the number of layers in the microcapsules, especially when they were coated with alginate and chitosan. The alginate-chitosan layers provided additional protection to L. casei cell membranes, substantially preserving the cholesterol assimilation ability, surface hydrophobicity, auto-aggregation, and co-aggregation of L. casei after simulated in vitro digestion. This encapsulation method not only guarantees the presence of the probiotic in the gastrointestinal tract, but it does not lose its probiotic properties and ensures that it exerts its probiotic effect.

Response characteristics of the membrane integrity and physiological activities of the mutant strain Y217 under exogenous butanol stress

Butanol inhibits bacterial activity by destroying the cell membrane of Clostridium acetobutylicum strains and altering functionality. Butanol toxicity also results in destruction of the phosphoenolpyruvate-carbohydrate phosphotransferase system (PTS), thereby preventing glucose transport and phosphorylation and inhibiting transmembrane transport and assimilation of sugars, amino acids, and other nutrients. In this study, based on the addition of exogenous butanol, the tangible macro indicators of changes in the carbon ion beam irradiation-mutant Y217 morphology were observed using scanning electron microscopy (SEM). The mutant has lower microbial adhesion to hydrocarbon (MATH) value than C. acetobutylicum ATCC 824 strain. FDA fluorescence intensity and conductivity studies demonstrated the intrinsically low membrane permeability of the mutant membrane, with membrane potential remaining relatively stable. Monounsaturated FAs (MUFAs) accounted for 35.17% of the mutant membrane, and the saturated fatty acids (SFA)/unsaturated fatty acids (UFA) ratio in the mutant cell membrane was 1.65. In addition, we conducted DNA-level analysis of the mutant strain Y217. Expectedly, through screening, we found gene mutant sites encoding membrane-related functions in the mutant, including ATP-binding cassette (ABC) transporter-related genes, predicted membrane proteins, and the PTS transport system. It is noteworthy that an unreported predicted membrane protein (CAC 3309) may be related to changes in mutant cell membrane properties. KEY POINTS: • Mutant Y217 exhibited better membrane integrity and permeability. • Mutant Y217 was more resistant to butanol toxicity. • Some membrane-related genes of mutant Y217 were mutated.

Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork

The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity of myofibrils, particle size of myofibrils and effect on meat toughness as indicated by Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged and cooked in water baths at 53, 58, 63, 68 and 73 °C for 1, 8 and 24 h. The results showed that the meat toughness was markedly lower at temperatures of 53 °C and 58 °C and decreased with increasing holding time. Myofibrillar surface hydrophobicity increased with temperature, but not with time, indicating aggregation and/or gelation phenomena took place. Treatments with the lowest shear force values generally had smaller particles and were associated with high cathepsin B+L activity. A mechanism by which these cathepsins might affect the aggregation dynamics and change the mechanical properties of meat is proposed.

Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio

In order to better understand structure formation in hybrid meat products containing insects, viscoelastic properties, protein aggregation and surface hydrophobicity of extracted insect and meat proteins in different insect:meat nitrogen ratios (100:0, 75:25, 50:50, 25:75 and 0:100) at different heating temperatures (from 20 to 80 °C) were studied. During heating, meat proteins showed best gelling properties. This was probably associated with the formation of hydrophobic interactions, as was confirmed by the strong increase in surface hydrophobicity of the meat proteins upon heating. Insect proteins, on the other hand, formed a considerable amount of additional structure during cooling, resulting in gels with high gel strength, although their gel stability was low. As for the mixtures of insect and meat proteins, they showed lower final gel strengths compared to the pure insect and meat protein samples. Furthermore, proteins with molecular weights of 230 and 16 kDa, that aggregated in the pure samples, did not aggregate in the mixtures. Although the mechanism of the latter effect remains to be elucidated, it probably explains the lower gel strength observed in the protein mixtures.

Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound

The influence of varying frequency modes of a low-power density ultrasound (LPDU) on the enzymolysis efficacy and structural property of corn gluten meal (CGM) was investigated. Sonication pretreatment (of CGM) with sequential and simultaneous duple-frequency modes enhanced notably the relative enzymolysis efficiency, compared to other LPDU frequency modes. With a sequential duple-frequency of 20/40 kHz showing the most significant effect, the maximum value of enzymolysis efficiency and protein dissolution rate were 15.99% and 61.69%, respectively. Changes in the surface hydrophobicity, secondary structure and microstructure revealed alterations of conformation of CGM by ultrasound-induced effect. Furthermore, the molecular weight distribution CGM hydrolysates primarily distributed in 200-500 Da following ultrasonication. Sonication efficaciously enhanced the susceptibility of CGM to alcalase proteolysis. Thus, the use of various LPDU frequency modes in pretreating target proteins (CGM) may be considered as a practical approach to improve protein-enzyme reactions (proteolysis).

Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength

This study aims at providing new insight on protein denaturation in freezing-thawing. Freezing-thawing minced pork reduced water-holding of myofibrils and increased surface hydrophobicity. One additional freezing-thawing cycle at slow freezing rate caused appearance of a 160 kDa myosin-4 fragment in SDS-PAGE, further decreased water-holding of myofibrils and increased surface hydrophobicity. Fresh minced pork was exposed to either high salt (2 M KCl) only or high salt with lower pH to mimic conditions in freezing. Exposure to high salt only increased water-holding of myofibrils and hence did not reproduce myofibrillar protein changes in freezing. Exposure to combinations of lower pHs and high salt decreased water-holding and increased surface hydrophobicity, suggesting myofibrillar protein denaturation occurred by a comparable mechanism as in freezing-thawing. We propose that exposure to decreased pH combined with high solute concentrations in the unfrozen water of frozen meat is the primary cause of myofibrillar protein denaturation in frozen-thawed meat.

Active Surface Hydrophobicity Switching and Dynamic Interfacial Trapping of Microbial Cells by Metal Nanoparticles for Preconcentration and In-Plane Optical Detection

The surface hydrophobicity of a microbial cell is known to be one of the important factors in its adhesion to an interface. To date, such property has been altered by either genetic modification or external pH, temperature, and nutrient control. Here we report a new strategy to engineer a microbial cell surface and discover the unique dynamic trapping of hydrophilic cells at an air/water interface via hydrophobicity switching. We demonstrate the surface transformation and hydrophobicity switching of Escherichia coli (E. coli) by metal nanoparticles. By employing real-time dark-field imaging, we directly observe that hydrophobic gold nanoparticle-coated E. coli, unlike its naked counterpart, is irreversibly trapped at the air/water interface because of elevated hydrophobicity. We show that our surface transformation method and resulting dynamic interfacial trapping can be generally extended to Gram-positive bateria, Gram-negative bacteria, and fungi. As the dynamic interfacial trapping allows the preconcentration of microbial cells, high intensity of scattering light, in-plane focusing, and near-field enhancement, we are able to directly quantify E. coli as low as 1.0 × 10³ cells/ml by using a smartphone with an image analyzer. We also establish the identification of different microbial cells by the characteristic Raman transitions directly measured from the interfacially trapped cells.

Improve Salinivibrio zinc-metalloprotease function in less polar organic solvents by increasing surface hydrophobicity

Organic solvents tend to strip water from protein and thereby disrupt non-covalent forces and decrease enzyme activity and stability. In the present study, we have replaced the surface charge residues in Salinivibrio zinc-metalloprotease (SVP) with hydrophobic ones (E12V, D22I, D24A and D310I) in order to study the effects of surface hydrophobicity with hydrophobic strength of organic solvents. Compared to SVP, D24A exhibited an increase in k_cat and catalytic efficiency and a reduction in thermal inactivation rate in aqueous solvent. Structural studies indicated that the replacement of surface charge residues with hydrophobic residues would not induce conformational changes. C₅₀ value (the value of solvent concentration where 50% of enzyme activity remains), k_i (irreversible thermoinactivation rate), and kinetic parameters of E12V, D22I, and D24A were higher in isopropanol and n-propanol. D24A is found to be the most efficient mutant for its remarkable decrease in k_i value in the presence of isopropanol and n-propanol and a reduction in k_i value in the presence of dimethylformamide (DMF) and methanol. C₅₀ value in this variant was increased about 1.2% in DMF, 2% in methanol and isopropanol and 2.5% in n-propanol. Results revealed that, there was a correlation between surface hydrophobicity of SVP and hydrophobic strength of organic solvents.

Immediate response mechanisms of Gram-negative solvent-tolerant bacteria to cope with environmental stress: cis-trans isomerization of unsaturated fatty acids and outer membrane vesicle secretion

Bacteria have evolved an array of adaptive mechanisms enabling them to survive and grow in the presence of different environmental stresses. These mechanisms include either modifications of the membrane or changes in the overall energy status, cell morphology, and cell surface properties. Long-term adaptations are dependent on transcriptional regulation, the induction of anabolic pathways, and cell growth. However, to survive sudden environmental changes, bacterial short-term responses are essential to keep the cells alive after the occurrence of an environmental stress factor such as heat shock or the presence of toxic organic solvents. Thus far, two main short-term responses are known. On the one hand, a fast isomerization of cis into trans unsaturated fatty leads to a quick rigidification of the cell membrane, a mechanism known in some genera of Gram-negative bacteria. On the other hand, a fast, effective, and ubiquitously present countermeasure is the release of outer membrane vesicles (OMVs) from the cell surface leading to a rapid increase in cell surface hydrophobicity and finally to the formation of cell aggregates and biofilms. These immediate response mechanisms just allow the bacteria to stay physiologically active and to employ long-term responses to assure viability upon changing environmental conditions. Here, we provide insight into the two aforementioned rapid adaptive mechanisms affecting ultimately the cell envelope of Gram-negative bacteria.

Physicochemical and emulsification properties of flaxseed (Linum usitatissimum) albumin and globulin fractions

The physicochemical and emulsification characteristics of flaxseed albumin and globulin protein fractions were determined in this study. Flaxseed protein meal was extracted with 0.5 M NaCl, and the extract dialyzed against water followed by centrifugation to obtain the globulin as a water-insoluble precipitate and albumin as the water-soluble albumin. Gel electrophoresis data indicate that the globulin is composed of several polypeptides in the 10-50 kDa range while albumin consisted mainly of the 10 kDa polypeptide accompanied by a minor content of 40 kDa. Amino acid analysis showed significantly (p < 0.05) higher levels of hydrophobic amino acids in the globulin, which was consistent with higher surface hydrophobicity when compared to the albumin. All the emulsions had monomodal oil droplet size distribution and wider ranges were directly related to bigger sizes, especially at low (10 mg/mL) protein concentration when compared to the 50 mg/mL.

Effect of cultivation pH on the surface hydrophobicity of Bacillus subtilis spores

Bacillus subtilis spores are often used as biological indicators (BI) to monitor decontamination processes with gaseous hydrogen peroxide. Results in practical inactivation validation tests, however, vary considerably with no available explanation so far. This study reports on the effect of cultivation pH on spore surface hydrophobicity. Surface hydrophobicity is suspected to have an impact on the decontamination of technical surfaces such as packaging material when gaseous, condensing hydrogen peroxide is applied. It is the aim of this study to examine the impact of different cultivation pH levels on surface hydrophobicity and resistance of B. subtilis spores. Submersed cultivation of B. subtilis in bioreactors at controlled conditions with different static pH levels led to contact angles ranged between 50° and 80°, which was analyzed with water on a homogeneous layer of spores on a filter sheet. Resistance of spores was also affected by the cultivation pH. The results show that the culturing conditions during BI production should be controlled to obtain BI with specified characteristics in inactivation validation tests.

High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties

The influence of high intensity ultrasound (HIUS) on physicochemical and functional properties of sunflower protein isolates was investigated. Protein solutions (10% w/v) were treated with ultrasound probe (20kHz) and ultrasound bath (40kHz) for 5, 10, 20 and 30min. Thermal stability of protein isolates was reduced as indicated by differential scanning calorimetry. Minimum thermal stability was observed at 20min of sonication and increased further with increase in treatment time indicating aggregation at prolonged sonication. SDS-PAGE profile of proteins showed a significant reduction in molecular weight. Further, surface hydrophobicity and sulfhydryl content increased after HIUS treatment indicating partial unfolding of proteins and reduction in the intermolecular interactions. The particle size analysis showed that HIUS treatment reduced the particle size. Less turbid solution were observed largely due to reduction in particle size. HIUS decreased the available lysine content in protein isolates. Solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and oil binding capacity were improved significantly, while as, water binding capacity was decreased. The effect of HIUS on physicochemical and functional properties of sunflower protein isolates was more pronounced in probe sonication rather than bath sonication. Protein isolates with improved functional properties can be obtained using high intensity ultrasound technology.

Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate

The influence of high-intensity ultrasound (HIU) on the technofunctional properties and structure of jackfruit seed protein isolate (JSPI) was investigated. Protein solutions (10%, w/v) were sonicated for 15min at 20kHz to the following levels of power output: 200, 400, and 600W (pulse duration: on-time, 5s; off-time 1s). Compared with untreated JSPI, HIU at 200W and 400W improved the oil holding capacity (OHC) and emulsifying capacity (EC), but the emulsifying activity (EA) and emulsion stability (ES) increased at 400W and 600W. The foaming capacity (FC) increased after all HIU treatments, as opposed to the water holding capacity (WHC), least gelation concentration (LGC), and foaming stability (FS), which all decreased except at pH 4 for FS. Tricine sodium dodecyl sulfate polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) showed changes in the molecular weight of protein fractions after HIU treatment. Scanning electron microscopy (SEM) demonstrated that HIU disrupted the microstructure of JSPI, exhibiting larger aggregates. Surface hydrophobicity and protein solubility of the JSPI dispersions were enhanced after ultrasonication, which increased the destruction of internal hydrophobic interactions of protein molecules and accelerated the molecular motion of proteins to cause protein aggregation. These changes in the technofunctional and structural properties of JSPI could meet the complex needs of manufactured food products.

Biophysical evaluation of milk-clotting enzymes processed by high pressure

High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C), calf rennet (280MPa/20min/25°C), bovine rennet (222MPa/5min/23°C), and porcine pepsin (50MPa/5min/20°C) and under inactivation conditions for all enzymes (600MPa/10min/25°C) including the protease from Rhizomucor miehei. In general, it was found that the HPP at activation conditions was able to increase the intrinsic fluorescence of samples with high pepsin concentration (porcine pepsin and bovine rennet), increase significantly the surface hydrophobicity and induce changes in secondary structure of all enzymes. Under inactivation conditions, increases in surface hydrophobicity and a reduction of intrinsic fluorescence were observed, suggesting a higher exposure of hydrophobic sites followed by water quenching of Trp residues. Moreover, changes in secondary structure were observed (with minor changes seen in Rhizomucor miehei protease). In conclusion, HPP was able to unfold milk-clotting enzymes even under activation conditions, and the porcine pepsin and bovine rennet were more sensitive to HPP.

Nanopatterned polystyrene-b-poly(acrylic acid) surfaces to modulate cell-material interaction

In this work we explore the effect of surface nanoarchitecture of polystyrene (PS) and polystyrene-b-poly(acrylic acid) (PS-b-PAA) diblock copolymer films on cell viability. PS and PS-b-PAA have been nanopatterned at temperatures of 110, 120 and 140°C using nanoporous aluminium oxide membranes (AAO) as a template. Surface architecture strongly depends on the infiltration temperature and the nature of the infiltrated polymer. High patterning temperatures yield hollow fibre shape architecture at the nanoscale level, which substantially modifies the surface hydrophobicity of the resulting materials. Up to date very scarce reports could be found in the literature dealing with the interaction of microstructured/nanostructured polymeric surfaces with cancer cells. Therefore, MCF-7 breast cancer cells have been selected as a model to conduct cell viability assays. The findings reveal that the fine-tuning of the surface nanoarchitecture contributes to the modification of its biocompatibility. Overall, this study highlights the potential of AAO membranes to obtain well-defined tailored morphologies at nanoscale level and its importance to develop novel soft functional surfaces to be used in the biomedical field.

Preincubation of Escherichia coli ATCC 25922 with NaCl Increases Its Attachment to Lettuce Surfaces Compared with Other Chemicals

　The inhibition of microbial attachment to food is important for the prevention of cross-contamination during food processing. The effect of several chemicals that were added in an Escherichia coli growth medium on the attachment of the bacterium to lettuce was investigated. E. coli ATCC 25922, which is reportedly a useful surrogate for E. coli O157:H7 in surface attachment studies, was preincubated in a nutrient broth (NB) containing sodium chloride, potassium chloride, sodium deoxycholate, sodium linear alkylbenzene sulfonate, or sorbic acid. The bacterial cells were placed in contact with cut lettuce in a saline solution at 5℃ for 24 hours. Only the addition of NaCl in the NB influenced the attachment of E. coli, Salmonella enterica subsp. Enteritidis, and Klebsiella pneumoniae to the lettuce. The attachment of E. coli showed the largest significant increase at 2% NaCl. Changes in the attachment levels were not due to surface hydrohobicity or the motility of E. coli cells. Similar results were observed for S. enterica although the variation in the degree of attachment of the latter was quite small. These results suggested that the attachment of E. coli O157:H7 to food surfaces is influenced by the bacterial growth conditions prior to food exposure and prior to the development of the biofilm; furthermore, the environmental NaCl concentration should be controlled during food processing to prevent the cross-contamination of foods with E. coli.

Enhanced adsorption of benzene vapor on granular activated carbon under humid conditions due to shifts in hydrophobicity and total micropore volume

A series of hydrophobic-modified (polydimethylsiloxane (PDMS) coating) activated carbons (ACs) were developed to answer a fundamental question: what are the determinants that dominate the adsorption on ACs under humid conditions? Using column experiments, an inter-comparison among bare-AC and PDMS-coated ACs was conducted regarding the association of surface characteristics and adsorption capacity. Primary outcomes occurred in two dominating markers, hydrophobicity and total micropore volume, which played a key role in water adsorption on ACs. However, their contributions to water adsorption on ACs substantially differed under different Pwater/Pair conditions. Hydrophobicity was the only contributor in Pwater/Pair=0.1-0.6, while the two markers contributed equally in Pwater/Pair=0.7-1.0. Furthermore, PDMS-coated AC had a significant increase in benzene adsorption capacities compared to bare-AC at 0-90% relative humidity, while these differences were not significant among PDMS-coated ACs. It is thus presumed that the balance between the two markers can be shifted to favor almost unchanged benzene adsorption capacities among PDMS-coated ACs over a large range of relative humidity. These findings suggest potential benefits of PDMS coating onto ACs in enhancing selective adsorption of hydrophobic volatile organic compounds under high humid conditions. To develop new porous materials with both high total micropore volume and hydrophobicity should thus be considered.

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96Wcm(-2)) and treatment time (30, 60, 90 and 120min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20kHz and fresh beef at 48h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P<0.05). As indicators of protein oxidation, the carbonyl contents were significantly affected by PUS (P<0.05). SDS-PAGE analysis showed that PUS treatment increased protein aggregation through disulfide cross-linking, indicated by the decreasing content of total sulfhydryl groups which would contribute to protein oxidation. In addition, changes in protein structure after PUS treatment are suggested by the increases in free sulfhydryl residues and protein surface hydrophobicity. Fourier transformed infrared spectroscopy (FTIR) provided further information about the changes in protein secondary structures with increases in β-sheet and decreases in α-helix contents after PUS processing. These results indicate that PUS leads to changes in structures and oxidation of beef proteins caused by mechanical effects of cavitation and the resultant generation of free radicals.

Physico-mechanical analysis data in support of compatibility of chitosan/κ-carrageenan polyelectrolyte films achieved by ascorbic acid, and the thermal degradation theory of κ-carrageenan influencing the properties of its blends

This article presents the complementary data regarding compatibilization of chitosan/κ-carrageenan polyelectrolyte complex for synthesizing of a soft film using ascorbic acid. It includes the thermal-theory for estimating the degradation of κ-carrageenan, as reflected in alteration of the structural properties of the blend. The data has been provided to demonstrate that the blend solution based on chitosan, a polycation, and κ-carrageenan, a polyanion polymer, produces an incompatible polyelectrolyte composite, susceptible to coaservative phase separation. We present further data on water resistance, water barrier property, mechanical parameters, scanning electron micrograph, as well as contact angle image dataset of the chitosan/κ-carrageenan film. The physical data were collected by water solubility and water permeability assays, with a view to elucidate the role of ascorbic acid in the compatibility of polyelectrolyte blends. The mechanical data is obtained from a stress-strain curve for evaluation of tensile strength and elongation at break point of the chitosan/κ-carrageenan film. The microstructure observations were performed using scanning electron micrograph. These dataset confirm fabrication of a soft film in the presence of ascorbic acid, with reduced heterogeneities in the polyelectrolyte film structure. The κ-carrageenan was also treated by a thermal process, prior to inclusion into the chitosan solution, to investigate the impact of this on the mechanical and structural features of the resulting blend. We present the required data and the theoretical analysis supporting the thermal chain degradation of a polymer and its effects on behavior of the film. Additional information, characterizing the hydrophobicity of the surface of the blend layers is obtained by measuring water contact angles using a contact anglemeter.

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Protein was isolated from Australian chia seeds and converted to powders using spray, freeze and vacuum drying methods, to investigate the effect of drying methods on physicochemical and functional attributes of chia-seed protein isolate (CPI). It was found that there was no significant difference in the proximate composition; however vacuum dried CPI (VDCPI) had the highest bulk density and oil absorption capacity, whereas spray dried powder (SDCPI) demonstrated the highest solubility, water absorption capacity and lowest surface hydrophobicity. Solubility of all powders was higher at elevated temperature and alkaline pH. Foaming capacity and foam stability of CPI were found to increase with increasing pH and protein concentration. SDCPI was the least denatured and VDCPI the most denatured, demonstrating the poorest solubility and foaming properties of the latter. These findings are expected to be useful in selection of a drying process to yield chia seed protein powders with more desirable functionality.

Surface characterization and protein interaction of a series of model poly[acrylonitrile-co-(N-vinyl pyrrolidone)] nanocarriers for drug targeting

The surface properties of intravenously injected nanoparticles determine the acquired blood protein adsorption pattern and subsequently the organ distribution and cellular recognition. A series of poly[acrylonitrile-co-(N-vinyl pyrrolidone)] (PANcoNVP) model nanoparticles (133-181 nm) was synthesized, in which the surface properties were altered by changing the molar content of NVP (0-33.8 mol%) as the more hydrophilic repeating unit. The extent of achieved surface property variation was comprehensively characterized. The residual sodium dodecyl sulfate (SDS) content from the synthesis was in the range 0.3-1.6 μgml(-1), potentially contributing to the surface properties. Surface hydrophobicity was determined by Rose Bengal dye adsorption, hydrophobic interaction chromatography (HIC) and aqueous two-phase partitioning (TPP). Particle charge was quantified by zeta potential (ZP) measurements including ZP-pH profiles. The interaction with proteins was analyzed by ZP measurements in serum and by adsorption studies with single proteins. Compared to hydrophobic polystyrene model nanoparticles, all PANcoNVP particles were very hydrophilic. Differences in surface hydrophobicity could be detected, which did not linearly correlate with the systematically altered bulk composition of the PANcoNVP nanoparticles. This proves the high importance of a thorough surface characterization applying a full spectrum of methods, complementing predictions solely based on bulk polymer composition.

Extraction and evaluation of functional properties of groundnut protein concentrate

The effect of membrane processing on the functional properties, structural changes, subunit profile and sensory attributes of the groundnut protein concentrate was investigated. Results indicated an increase in the nitrogen solubility and foaming capacity of the protein concentrate over all pH ranges (2-10) compared to acid precipitated protein isolate. Protein concentrate showed higher emulsion stability index compared to control flour and protein isolate. Surface hydrophobicity studies showed that protein concentrate is less hydrophobic (~29 units) compared to acid precipitated protein isolate (~34 units). SDS-PAGE profile of the samples showed similarity in the subunit pattern of groundnut protein concentrate and groundnut flour. Sensory analysis suggested membrane filtration could reduce the groundnut-like nutty and beany notes of the concentrate. Thus, membrane technology could give a protein concentrate with improved functionality and sensory characteristics which will have potential application in the development of food product formulations.

Transformation and destabilization of graphene oxide in reducing aqueous solutions containing sulfide

The colloidal stability of carbon nanomaterials is a key factor controlling their fate and bioavailability in natural aquatic systems. The authors report that graphene oxide nanoparticles could be destabilized in reducing aqueous solutions containing a low concentration (0.5 mM) of sulfide, a naturally occurring reductant. Spectroscopic characterization using combined X-ray photoelectron, Fourier-transform infrared, X-ray diffraction, and Raman analyses revealed that the surface oxygen-containing groups (mainly epoxy groups) of graphene oxide were significantly reduced after reacting with sodium sulfide. The destabilization of graphene oxide was likely caused by the enhanced surface hydrophobicity of the reduced graphene oxide, whereas electrostatic repulsion played a minimal role. Solution pH was found to affect both the deoxygenation process and the aggregation behavior of graphene oxide. Coexisting humic acid reduced the reaction efficiency and stabilized graphene oxide through steric hindrance. These findings suggest for the first time that the colloidal behavior of carbon nanomaterials might change drastically when they enter natural reducing environments containing sulfide such as anaerobic aquifers and sediments.

Differential effects of mutant SOD1 on protein structure of skeletal muscle and spinal cord of familial amyotrophic lateral sclerosis: role of chaperone network

Protein misfolding is considered to be a potential contributing factor for motor neuron and muscle loss in diseases like Amyotrophic lateral sclerosis (ALS). Several independent studies have demonstrated using over-expressed mutated Cu/Zn-superoxide dismutase (mSOD1) transgenic mouse models which mimic familial ALS (f-ALS), that both muscle and motor neurons undergo degeneration during disease progression. However, it is unknown whether protein conformation of skeletal muscle and spinal cord is equally or differentially affected by mSOD1-induced toxicity. It is also unclear whether heat shock proteins (Hsp's) differentially modulate skeletal muscle and spinal cord protein structure during ALS disease progression. We report three intriguing observations utilizing the f-ALS mouse model and cell-free in vitro system; (i) muscle proteins are equally sensitive to misfolding as spinal cord proteins despite the presence of low level of soluble and absence of insoluble G93A protein aggregate, unlike in spinal cord, (ii) Hsp's levels are lower in muscle compared to spinal cord at any stage of the disease, and (iii) G93ASOD1 enzyme-induced toxicity selectively affects muscle protein conformation over spinal cord proteins. Together, these findings strongly suggest that differential chaperone levels between skeletal muscle and spinal cord may be a critical determinant for G93A-induced protein misfolding in ALS.

A study of the oxidation-induced conformational and functional changes in neuroserpin

BACKGROUND

Neuroserpin, a member of the Serine Proteinase Inhibitor (Serpin) superfamily, is known to be a neuroprotective factor in the focal ischemic stroke followed by reducing the microglial activation. Neuroserpin is a protein rich of methionine residues that can scavenge the free radical species which may increase its neuroprotective effect. On the other hand, the oxidative modifications of the amino acid residues in neuroserpin may lead to changes in its conformation and function. In this study, it was investigated the changes in the conformation and the function of the oxidized neuroserpin.

METHODS

Neuroserpin expressed in E. coli, BL21 or M15 harboring plasmid pQE81L containing neuroserpin cDNA. Expressed neuroserpin was purified by resin sulfopropyl A50 precharged with 0.1 M NiSO4 under denaturing condition. Neuroserpin was oxidized under oxidative stress condition in the presence of different concentration of hydrogen peroxide. The oxidation of neuroserpin was conveniently detected by a carbonyl content assay using 2, 4 dinitrophenylhydrazine. Changes in tertiary structure of neuroserpin were monitored by spectrofluorimeter to study the alteration of intrinsic fluorescence and also fluorescence of 8-anilinonaphthalin-1 sulfonic acid (ANS) in native and oxidized form of neuroserpin.

RESULTS

Total expressed neuroserpin was estimated 4-5 mg/lit in 2XYT culture media. SDS-PAGE analysis of purified neuroserpin showed a single band which reflects the efficiency of the resin SP A50 for purification of the proteins containing 6xHis tag. Carbonyl content of oxidized and native neuroserpin was estimated 12.3 +/- 0.3 and 0.45 +/- 0.05, respectively. The inhibitory activity of oxidized neuroserpin decreased up to 40-60% as compared with native form of neuroserpin. Intrinsic fluorescence and also the emission of ANS bind to the hydrophobic region of the protein altered from 380 to 85 and in the case of ANS from 105 to 150 in oxidized and native form of neuroserpin, respectively.

CONCLUSION

The decreased intrinsic fluorescence intensity, an enhancement in the fluorescence of ANS, and loss of the inhibitory activity up to 40-60% in neuroserpin, all suggested a conformational modification in the protein under the oxidative stress condition. Remaining the inhibitory activity of neuroserpin reflects that the protein tolerates the oxidative stress condition effectively.