Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates

Soy-derived proteins (soy protein isolate, glycinin, and β-conglycinin) and bovine whey-derived proteins (whey protein isolate, -lactalbumin, β-lactoglobulin) were hydrolyzed using subtilisin Carlsberg, chymotrypsin, trypsin, bromelain, and papain. The (in)solubility of the hydrolysates obtained was studied as a function of pH. At neutral pH, all soy-derived protein hydrolysates, particularly those from glycinin, obtained by hydrolysis with subtilisin Carlsberg, chymotrypsin, bromelain, and papain showed a stronger aggregation compared to the non-hydrolyzed ones. This increase in aggregation was not observed upon hydrolysis by trypsin. None of the whey-derived protein hydrolysates exhibited an increase in aggregation at neutral pH. The high abundance of theoretical cleavage sites in the hydrophobic regions of glycinin probably explains the stronger exposure of hydrophobic groups than for the other proteins, which is suggested to be the driving force in the aggregate formation.     

Disappearance of calcium-induced phase separation in phosphatidylserine-phosphatidylcholine membranes caused by protonation and by electric current

Disappearance of Ca²⁺-induced phase separation in phosphatidylserine-phosphatidylcholine membranes has been studied under several conditions by monitoring electron spin resonance spectrum of spin-labeled phosphatidylcholine. The membranes were prepared in Millipore filters. Electron micrographs of the preparations showed formation of multilayered structures lined on the pore surface. The phase separation was disappeared when the membrane was soaked in non-buffered salt solution (100 ml KCl, pH 5.5). It was markedly contrasting that when the bathing salt solution was buffered no disappearance was observed. Disappearance of the phase separation was also observed when the Ca²⁺-treated membrane was transferred to acidic salt solutions ($\text{?}\text{pH 2.5}$) or to low ionic strength media ($\text{? 10}\text{mM}$) buffered at pH 5.5, and then to the buffered salt solution (100 mM KCl, pH 5.5). These are due to replacement of Ca²⁺ by proton, proton-induced separation, followed by disappearance of the phase separation inthe buffered salt solution. Biological significance of the competition between Ca²⁺ and proton for the phase separation or domain formation in the membranes was emphasized.     

Metals and inorganic molecules in regulating protein and nucleic acid phase separation

The realization that liquid–liquid phase separation (LLPS) underlies the formation of membraneless compartments in cells has motivated efforts to modulate the condensation process of biomolecules. Increasing evidence shows that metals and inorganic molecules abundantly distributed in cells play important roles in the regulation of biomolecular condensation. Herein, we briefly reviewed the background of biomacromolecular phase separation and summarized the recent research progress on the roles of metals and inorganic molecules in regulating protein and nucleic acid phase separation in vitro and in cells.     

Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin

Byproduct utilization is an important consideration in the development of sustainable processes. Whey protein isolate (WPI), a byproduct of the cheese industry, and gelatin, a byproduct of the leather industry, were reacted individually and in blends with microbial transglutaminase (mTGase) at pH 7.5 and 45 °C. When a WPI (10% w/w) solution was treated with mTGase (10 U/g) under reducing conditions, the viscosity increased four-fold and the storage modulus (G′) from 0 to 300 Pa over 20 h. Similar treatment of dilute gelatin solutions (0.5–3%) had little effect. Addition of gelatin to 10% WPI caused a synergistic increase in both viscosity and G′, with the formation of gels at concentrations greater than 1.5% added gelatin. These results suggest that new biopolymers, with improved functionality, could be developed by mTGase treatment of protein blends containing small amounts of gelatin with the less expensive whey protein.     

Biodegradable biocomposite films based on whey protein and zein: barrier, mechanical properties and AFM analysis

Whey and zein protein are byproducts of the food industries and have good film making properties. Single and laminated films were produced from zein protein and whey protein and their film properties were studied. Glycerol and olive oil were used as plasticizer for the single and laminated films. The laminated films exhibited higher ultimate tensile strength (UTS) than the single whey protein films (260% and 200% in the whey-zein-glycerol and whey-zein-olive oil films, respectively). The UTS of the whey protein films increased 2-3-fold after lamination. The laminated films showed higher barrier properties than the single whey protein films (180% in the whey protein-zein-glycerol films and 200% in the whey protein-zein-olive oil films in comparison to single whey protein films) and lower than the single zein films.     

Emulsion-stabilizing properties of chitosan in the presence of whey protein isolate: Effect of the mixture ratio, ionic strength and pH

The emulsion-stabilizing properties of a chitosan preparation were compared as a function of the whey protein isolate/chitosan mixture ratio (WPI/CNI) and the ionic strength (μ), at pH 5.5 and 6.0. At both pH conditions, general decreases in emulsion stability towards charge neutralization flocculation and syneresis were observed at WPI/CNI > 5. This was particularly evident at pH 6.0, due to a lower surface net charge (lower electrostatic stabilization). In counterpart, when μ was increased, the higher load of chitosan at pH 6.0 produced higher stabilities (higher steric stabilization), in spite of comparable decreases of surface net charge at both pH conditions. The transition from soluble to insoluble protein–chitosan complex formation in mixtures at pH 6.0 and WPI/CNI > 5.0 was due to an emulsion destabilization towards syneresis, whereas soluble complex formation at pH 5.5 also produced syneresis. It showed that soluble protein–chitosan adsorbing complex formation prior homogenization is not essentially linked to emulsion stabilization.     

Micron-scale phase segregation in lipid monolayers induced by myelin basic protein in the presence of a cholesterol analog

It was previously shown that myelin basic protein (MBP) can induce phase segregation in whole myelin monolayers and myelin lipid films, which leads to the accumulation of proteins into a separate phase, segregated from a cholesterol-enriched lipid phase. In this work we investigated some factors regulating the phase segregation induced by MBP using fluorescent microscopy of monolayers formed with binary and ternary lipid mixtures of dihydrocholesterol (a less-oxidable cholesterol analog) and phospholipids. The influence of the addition of salts to the subphase and of varying the lipid composition was analyzed. Our results show that MBP can induce a dihydrocholesterol-dependent segregation of phases that can be further regulated by the electrolyte concentration in the subphase and the composition (type and proportion) of non-sterol lipids. In this way, changes of the lipid composition of the film or the ionic strength in the aqueous media modify the local surface density of MBP and the properties (phase state and composition) of the protein environment.     

Secretion of whey acidic protein and cystatin is down regulated at mid-lactation in the red kangaroo (Macropus rufus)

Milk collected from the red kangaroo (Macropus rufus) between day 100 and 260 of lactation showed major changes in milk composition at around day 200 of lactation, the time at which the pouch young begins to temporarily exit the pouch and eat herbage. The carbohydrate content of milk declined abruptly at this time and although there was only a small increase in total protein content, SDS PAGE analysis of milk revealed asynchrony in the secretory pattern of individual proteins. The levels of alpha-lactalbumin, beta-lactoglobulin, serum albumin and transferrin remain unchanged during lactation. In contrast, the protease inhibitor cystatin, and the putative protease inhibitor whey acidic protein (WAP) first appeared in milk at elevated concentrations after approximately 150 days of lactation and then ceased to be secreted at approximately 200 days. In addition, a major whey protein, late lactation protein, was first detected in milk around the time whey acidic protein and cystatin cease to be secreted and was present at least until day 260 of lactation. The co-ordinated, but asynchronous secretion of putative protease inhibitors in milk may have several roles during lactation including tissue remodelling in the mammary gland and protecting specific proteins in milk required for physiological development of the dependent young.     

Phase transition and lateral phase separation in planar lipid membranes as sensed by the lipophilic ion dipicrylamine

The permeation of the lipophilic ion dipicrylamine through planar lipid membranes formed from dipalmitoylphosphatidylcholine in n-decane shows an anomaly near the main phase transition of this system. Both the rate constant, k_i, of ion translocation across the membrane interior and the interfacial concentration, N, of this ion have a maximum at about 36°C. Analogous experiments were performed with tetraphenylborate. A considerably lesser effect of the phase transition was found. The addition of cholesterol leads to a broadening of the maxima for k_i and N. The time course of the current following a voltage jump shows a characteristic change below a temperature of about 45°C, if the molar ratio cholesterol/ phosphatidylcholine in the membrane forming solution exceeds 1. While the current transient decays exponentially above 45°C, a sum of two exponential terms yields an adequate fit below that temperature. This is regarded as evidence for a lateral phase separation below 45°C into structurally different domains, which provide two different pathways for dipicrylamine.     

Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate

The emulsion stabilizing potential of chitosans (CN) with various molecular weights and degrees of deacetylation (CNI=1494 kDa, 78.1%DD; CNHI=694 kDa, 78.5%DD; CNHI2=319 kDa, 78.5%DD; CNHK=749 kDa, 67.7%DD) was compared in the presence of whey protein isolate. Phase separation evolutions revealed minimal stabilizing concentrations against syneresis from 0.1 to 0.125% in most CN preparations, except CNHI2 where it was higher (0.225%). Those stabilizing concentrations are the result of interfacial coadsorption saturation of CN with proteins, favouring interfacial electrostatic and steric stabilizing mechanisms. The emulsion characteristics (droplet size, limiting low-shear viscosity, and surface net charge), mostly distinctive at 0.1%CN, revealed the following order of stabilizing potentials: CNI≈CNHI>CNHK>CNHI2, which is in agreement with respective phase separation evolutions. The lower stabilizing potential of CNHI2 is explained by lower interfacial coadsorption efficiency with protein. In spite of a higher interfacial load of CNHK vs. CNI and CNHI, its lower stabilizing potential is essentially explained by a lower surface net charge.     

Recent trends in studies of biomolecular phase separation

Biomolecular phase separation has recently attracted broad in-terest, due to its role in the spatiotemporal compartmentalization of living cells. It governs the formation, regulation, and dissociation of biomolecular condensates, which play multiple roles in vivo, from activating specific biochemical reactions to organizing chromatin. Interestingly, biomolecular phase separation seems to be a mainly passive process, which can be ex-plained by relatively simple physical principles and reproduced in vitro with a minimal set of components. This Mini review focuses on our current understanding of the fundamental principles of biomolecular phase separation and the recent progress in the research on this topic.     

Gelation by phase separation in a whey protein system: in-situ kinetics of aggregation

The aggregation and gelation properties of beta-lactoglobulin (BLG), a globular protein from milk, was studied in aqueous ethanol solutions at room temperature. The phase state diagrams as a function of pH and ethanol concentration showed that a gel structure appeared after a period ranging from 1 min to 1 week, depending on the physico-chemical conditions. The in-situ kinetics of aggregation were followed by several methods in order to obtain a better understanding of the building of aggregates by the addition of ethanol. It was shown that the aggregation kinetics highly depended upon the pH, the process being fastest at pH 7. Viscoelasticity and infrared measurements indicated that alcohol-induced gelation would proceed via a two-step mechanism: small aggregates loosely connected between them were first built up; a real network took place in a second step. The coarse and irregular structures formed in aqueous ethanol gels revealed by confocal laser scanning microscopy could be analysed in terms of a phase separation. This observation was supported by a syneresis phenomenon visible in the final gel state. BLG in water-ethanol solution would undergo either an inhibition of the demixing by gelation or a binary phase separation accompanied by an irreversible gelation transition.     

Low membrane fluidity triggers lipid phase separation and protein segregation in living bacteria

All living organisms adapt their membrane lipid composition in response to changes in their environment or diet. These conserved membrane‐adaptive processes have been studied extensively. However, key concepts of membrane biology linked to regulation of lipid composition including homeoviscous adaptation maintaining stable levels of membrane fluidity, and gel‐fluid phase separation resulting in domain formation, heavily rely upon in vitro studies with model membranes or lipid extracts. Using the bacterial model organisms Escherichia coli and Bacillus subtilis, we now show that inadequate in vivo membrane fluidity interferes with essential complex cellular processes including cytokinesis, envelope expansion, chromosome replication/segregation and maintenance of membrane potential. Furthermore, we demonstrate that very low membrane fluidity is indeed capable of triggering large‐scale lipid phase separation and protein segregation in intact, protein‐crowded membranes of living cells; a process that coincides with the minimal level of fluidity capable of supporting growth. Importantly, the in vivo lipid phase separation is not associated with a breakdown of the membrane diffusion barrier function, thus explaining why the phase separation process induced by low fluidity is biologically reversible.     

Phase separation induced molecular fractionation of gum arabic—Sugar beet pectin systems

This paper investigates the phase separation and phase separation-induced fractionation of gum arabic (GA)/sugar beet pectin (SBP) mixed solutions. A phase diagram, including cloud and binodal curves, was established by visual observation and phase composition analysis. The deviation of the binodal curve from the cloud curve was a result of phase separation-induced fractionation of polydisperse GA and SBP molecules. Fractionation of GA increased the content of arabinogalactan-protein complex (AGP) from ca. 13% to 27%. The fractionated GA (FGA) showed improved emulsifying functionality, whereas the fractionated SBP (FSBP) had a reduced emulsifying functionality. The changes in emulsifying efficiency can be explained by interfacial adsorption behaviors at the oil–water interface as indicated by interfacial tension measurements.     

Lipid phase separation induced by a hydrophobic protein in phosphatidylserine--phosphatidylcholine vesicles

Differential scanning calorimetry (DSC) was used to detect phase separation induced by hydrophobic myelin protein, lipophilin, in a mixture of phosphatidylserine (PS) and dipalmitoylphosphatidylcholine (DPPC). Preferential binding of PS to the boundary layer of lipophilin causes a decrease in the PS content of the remaining lamellar phase with a resultant shift in the phase-transition temperature to a higher temperature. The phase diagram for this mixture in the presence and absence of lipophilin is presented. From the phase diagram, it can be estimated that for an equimolar mixture of PS and DPPC, the boundary layer contains only PS, although for higher DPPC contents, some DPPC can also be found in the boundary layer. In the case where partial phase separation in induced in this mixture by Ca2+ alone, lipophilin increases the phase separation indicating that it also binds PS preferentially in the presence of Ca2+. Preferential binding of two other acidic lipids, phosphatidic acid and phosphatidyl-glycerol, to the boundary layer was also found, including a mixture where the acidic lipid was the higher melting component in the mixture.     

The relationship between compositional phase separation and vesicle morphology: Implications for the regulation of phospholipase A2 by membrane structure

The action of phospholipase A₂ (PLA₂) on bilayer substrates causes the accumulation of reaction products, lyso-phospholipid and fatty acid. These reaction products and the phospholipid substrate generate compositional heterogeneities and then apparently phase separate when a critical mole fraction of reaction product accumulates in the membrane. This putative phase separation drives an abrupt morphologic rearrangement of the vesicle, which may be in turn responsible for modulating the activity of PLA₂. Here we examine the thermotropic properties of the phase-separated lipid system formed upon hydrating colyophilized reaction products (1:1 palmitic acid:1-palmitoyl-2-lyso-phosphatidylcholine) and substrate, dipalmitoylphosphatidylcholine. The mixture forms structures which are not canonical spherical vesicles and appear to be disks in the gel-state. The main gel-liquid transition of these structures is hysteretic. This hysteresis is apparent using several techniques, each selected for its sensitivity to different aspects of a lipid aggregate's structure. The thermotropic hysteresis reflects the coupling between phase separation and changes in vesicle morphology.     

Membrane lateral phase separation induced by proteins of the prothrombinase complex

Blood coagulation factors X and V, as well as prothrombin fragment 1 caused changes in the observed transition temperature (T_m) of appropriately constituted phospholipid vesicles upon binding to the membrane surface. Factor X- and prothrombin fragment 1-induced T_m shifts were calcium-dependent, while factor V changed the T_m in a calcium-independent manner. The results were consistent with clustering of the acidic phospholipid molecules due to protein binding. In all cases, protein binding to acidic phospholipid-containing vesicles caused the observed T_m to approach that for the neutral phospholipid. This resulted in a T_m increase for phospholipid mixtures containing bovine brain phosphatidylserine (PS) plus dipalmitoylphosphatidylcholine (DPPC) and a T_m decrease for mixtures of dipalmitoylphosphatidic acid (DPPA) and dimyristoylphosphatidylcholine (DMPC). Maximum T_m shifts induced in PS-DPPC (10:90) vesicles were very similar for all the prothrombinase proteins and the extent of the change was proportional to the actual amount of membrane-bound protein as determined by light-scattering techniques. For the vitamin K-dependent proteins, T_m changes were greater in the presence of protein plus calcium than in the presence of calcium alone, indicating that lateral phase separation occurs subsequent to initial protein-membrane contact. Lateral phase separation of acidic phospholipids appears to be an important process in the formation of the prothrombinase complex.     

Effects of sugars on the cross-linking formation and phase separation of high-pressure induced gel of whey protein from bovine milk

The effects of sugars (xylose, arabinose, fucose, fructose, galactose, glucose, sorbitol, maltose, sucrose, and lactose; 0-20% w/v) on the properties of the pressure-induced gel from a whey protein isolate (20%, 800 MPa, 30 degrees C, 10 min) were studied. All the sugars decreased the hardness, breaking stress and water-holding capacity of the gel at the same concentration of 55.5 mM. Increasing the sugar content changed the microstructure of the gel from a honeycomb-like structure to a stranded structure, while the strand thickness was progressively reduced. These results suggest that sugars decreased the degree of intermolecular S-S bonding of proteins and non-covalent interaction, and restrained the phase separation during gelation under high pressure.