Re-formation of fibrils from hydrolysates of β-lactoglobulin fibrils during in vitro gastric digestion

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9605-9611

  Bateman, Libei ^a   Ye, Aiqian ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Lactoglobulin; fibrils; in vitro pepsin digestion; re formation

Indexed keywords

FIBRIL FORMATION; FIBRILS; GASTRIC FLUIDS; IN VITRO PEPSIN DIGESTION; IN-VITRO; LACTOGLOBULIN; MALDI-MS; MATRIX-ASSISTED LASER DESORPTION/IONIZATION MASS SPECTROMETRY; RE-FORMATION; THIOFLAVIN T;

BIOLOGICAL MATERIALS; DESORPTION; ENZYME ACTIVITY; MASS SPECTROMETRY; PEPTIDES; TRANSMISSION ELECTRON MICROSCOPY;

ENZYMATIC HYDROLYSIS;

LACTOGLOBULIN; PEPSIN A; PROTEIN HYDROLYSATE;

ARTICLE; CHEMISTRY; DIGESTION; HYDROLYSIS; IN VITRO STUDY; MASS SPECTROMETRY; METABOLISM; PH; STOMACH; TRANSMISSION ELECTRON MICROSCOPY;

DIGESTION; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOGLOBULINS; MICROSCOPY, ELECTRON, TRANSMISSION; PEPSIN A; PROTEIN HYDROLYSATES; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; STOMACH;

EID: 80052559637     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2020057     Document Type: Article

References (34)

1. Fox, P. F.; McSweeney, P. L. H. Advanced Dairy Chemistry, 3 rd ed.; Kluwer Academic/Plenum Publishers: New York, 2003; Vol. 1, p 741.
2. Kontopidis, G.; Holt, C.; Sawyer, L. Invited Review: β- Lactoglobulin: Binding Properties, Structure, and Function J. Dairy Sci. 2004, 87, 785-796 (Pubitemid 44151704)
3. Sakurai, K.; Oobatake, M.; Goto, Y. Salt-dependent monomer-dimer equilibrium of bovine beta-lactoglobulin at pH 3 Protein Sci. 2001, 10, 2325-2335 (Pubitemid 32988648)
4. Qi, X. L.; Brownlow, S.; Holt, C.; Sellers, P. Thermal denaturation of [beta]-lactoglobulin: Effect of protein concentration at pH 6.75 and 8.05 Biochim. Biophys. Acta, Protein Struct. Mol. Enzymol. 1995, 1248, 43-49
5. Dufour, E.; Herve, G.; Haertle, T. Hydrolysis of Beta-Lactoglobulin by Thermolysin and Pepsin under High Hydrostatic-Pressure Biopolymers 1995, 35, 475-483
6. Zeece, M.; Huppertz, T.; Kelly, A. Effect of high-pressure treatment on in-vitro digestibility of beta-lactoglobulin Innovative Food Sci. Emerging Technol. 2008, 9, 62-69 (Pubitemid 350152013)
7. Iametti, S.; Rasmussen, P.; Frokiaer, H.; Ferranti, P.; Addeo, F.; Bonomi, F. Proteolysis of bovine β-lactoglobulin during thermal treatment in subdenaturing conditions highlights some structural features of the temperature-modified protein and yields fragments with low immunoreactivity Eur. J. Biochem. 2002, 269, 1362-1372 (Pubitemid 34228909)
8. Izquierdo, F. J.; Alli, I.; Yaylayan, V.; Gomez, R. Microwave-assisted digestion of beta-lactoglobulin by Pronase, alpha-chymotrypsin and pepsin Int. Dairy J. 2007, 17, 465-470 (Pubitemid 46043424)
9. Loveday, S. M.; Rao, M. A.; Creamer, L. K.; Singh, H. Factors affecting rheological characteristics of fibril gels: The case of beta-lactoglobulin and alpha-lactalbumin J. Food Sci. 2009, 74, R47-R55
10. Krebs, M. R. H.; Devlin, G. L.; Donald, A. M. Amyloid fibril-like structure underlies the aggregate structure across the pH range for β-lactoglobulin Biophys. J. 2009, 96, 5013-5019
11. Mahmoudi, N, M. S.; Nicolai, T; Durand, D; Riaublanc, A. Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH J. Agric. Food Chem. 2007, 55, 3104-3111 (Pubitemid 46668324)
12. Ferrone, F. Analysis of protein aggregation kinetics. In Amyloid, Prions, and Other Protein Aggregates; Academic Press Inc.: San Diego, 1999; Vol. 309, pp 256-274. (Pubitemid 29446454)
13. Yan, H.; Frielinghaus, H.; Nykanen, A.; Ruokolainen, J.; Saiani, A.; Miller, A. F. Thermoreversible lysozyme hydrogels: properties and an insight into the gelation pathway Soft Matter 2008, 4, 1313-1325 (Pubitemid 351698897)
14. Veerman, C.; Ruis, H.; Sagis, L. M. C.; van der Linden, E. Effect of electrostatic interactions on the percolation concentration of fibrillar beta-lactoglobulin gels Biomacromolecules 2002, 3, 869-873
15. Veerman, C.; Sagis, L. M. C.; Venema, P.; van der Linden, E. Shear-induced aggregation and break up of fibril clusters close to the percolation concentration Rheol. Acta 2005, 44, 244-249 (Pubitemid 40106509)
16. Donato, L.; Schmitt, C.; Bovetto, L.; Rouvet, M. Mechanism of formation of stable heat-induced [beta]-lactoglobulin microgels Int. Dairy J. 2009, 19, 295-306
17. Arnaudov, L. N.; De Vries, R. Theoretical modeling of the kinetics of fibrilar aggregation of bovine beta-lactoglobulin at pH 2 J. Chem. Phys. 2007, 126, 145106
18. Gosal, W. S.; Morten, I. J.; Hewitt, E. W.; Smith, D. A.; Thomson, N. H.; Radford, S. E. Competing Pathways Determine Fibril Morphology in the Self-assembly of [beta]2-Microglobulin into Amyloid J. Mol. Biol. 2005, 351, 850-864 (Pubitemid 41111901)
19. Akkermans, C.; Venema, P.; Van Der Goot, A. J.; Gruppen, H.; Bakx, E. J.; Boom, R. M.; Van der Linden, E. Peptides are building blocks of heat-induced fibrillar protein aggregates of B-lactoglobulin formed at pH 2 Biomacromolecules 2008, 9, 1474-1479 (Pubitemid 351757127)
20. Graveland-Bikker, J. F.; de Kruif, C. G. Unique milk protein based nanotubes: Food and nanotechnology meet Trends Food Sci. Technol. 2006, 17, 196-203
21. Foegeding, E. A. Food biophysics of protein gels: A challenge of nano and macroscopic proportions Food Biophys. 2006, 1, 41-50 (Pubitemid 44072562)
22. Hartmann, R. M., H. Food-derived peptides with biological activity: From research to food applications Curr. Opin. Colloid Interface Sci. 2007, 18, 163-169
23. Korhonen, H.; Pihlanto, A. Technological options for the production of health-promoting proteins and peptides derived from milk and colostrum Curr. Pharm. Des. 2007, 13, 829-843 (Pubitemid 46591100)
24. Hernandez-Ledesma, B. R. I.; Amigo, L. β-Lactoglobulin as source of bioactive peptides Amino Acids 2008, 35, 257-265
25. Kim, S. B.; Ki, K. S.; Khan, M. A.; Lee, W. S.; Lee, H. J.; Ahn, B. S.; Kim, H. S. Peptic and tryptic hydrolysis of native and heated whey protein to reduce its antigenicity J. Dairy Sci. 2007, 90, 4043-4050 (Pubitemid 350045178)
26. Astwood, J. D.; Leach, J. N.; Fuchs, R. L. Stability of food allergens to digestion in vitro Nat. Biotechnol. 1996, 14, 1269-1273 (Pubitemid 26332788)
27. Bateman, L.; Ye, A.; Singh, H. In Vitro Digestion of β-Lactoglobulin Fibrils Formed by Heat Treatment at Low pH J. Agric. Food Chem. 2010, 58, 9800-9808
28. Groleau, P. E.; Morin, P.; Gauthier, S. F.; Pouliot, Y. Effect of physicochemical conditions on peptide-peptide interactions in a tryptic hydrolysate of β-lactoglobulin and identification of aggregating peptides J. Agric. Food Chem. 2003, 51, 4370-4375
29. Otte, J.; Lomholt, S. B.; Ipsen, R.; Qvist, K. B. Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of beta-lactoglobulin B J. Dairy Res. 2000, 67, 597-608 (Pubitemid 32139435)
30. Akkermans, C.; Venema, P.; Van Der Goot, A. J.; Boom, R. M.; Van Der Linden, E. Enzyme-induced formation of beta-lactoglobulin fibrils by AspN endoproteinase Food Biophys. 2008, 3, 390-394
31. Otte, J.; Lomholt, S. B.; Halkier, T.; Qvist, K. B. Identification of peptides in aggregates formed during hydrolysis of β-lactoglobulin B with a Glu and Asp specific microbial protease J. Agric. Food Chem. 2000, 48, 2443-2447 (Pubitemid 30431255)
32. Creusot, N.; Gruppen, H. Enzyme-induced aggregation and gelation of proteins Biotechnol. Adv. 2007, 25, 597-601 (Pubitemid 47464848)
33. 2 Int. Dairy J. 2010, 20, 571-579
34. Kroes-Nijboer, A.; Venema, P.; Bouman, J.; van der Linden, E. The Critical Aggregation Concentration of beta-Lactoglobulin-Based Fibril Formation Food Biophys. 2009, 1-5