Controllable Self-Assembly of Sodium Caseinate with a Zwitterionic Vitamin-Derived Bolaamphiphile

Abstract

The control of self-assembly of sodium caseinate (SC) including the formation of mixed layers, microspheres, or nanoparticles is highly relevant to the microstructure of food and the design of promising drug delivery systems. In this paper, we designed a structure-switchable zwitterionic bolaamphiphile, 1,12-diaminododecanediorotate (DDO), from orotic acid, which has special binding sites and can guide the self-assembly of SC. Complexation between SC and DDO was investigated using dynamic light scattering, transmission electron microscopy, differential scanning calorimetry, and fluorescence spectra measurements. Monomeric DDO was bound to the negatively charged sites on the SC micelle and made the structure of SC more compact with decreased electrostatic repulsion between the head groups. Vesicular DDO led to reassociation of vesicles with enlarged size via preferable hydrophobic interactions. Moreover, the aggregation between SC and DDO was found to be temperature-dependent and reversible. This research provides an effective way to control the reversible self-assembly of SC by the zwitterionic vitamin-derived bolaamphiphile.

Difference in Binding of Long- and Medium-Chain Fatty Acids with Serum Albumin: The Role of Macromolecular Crowding Effect

“…21 ITC is a sensitive technique that thermodynamically characterizes equilibrium reactions involving a small molecule ligand and biomolecules. By using this technique, we have determined the molecular mechanisms behind flavor sensations, 22 the structural transitions of food proteins, 23 and interactions between endogenous compounds and food components. 16 Systematic investigations of the thermodynamic differences between MCFA and LCFA binding to BSA by using ITC have not been well documented.…”

Thermodynamics and Structural Evolution during a Reversible Vesicle–Micelle Transition of a Vitamin-Derived Bolaamphiphile Induced by Sodium Cholate

“…Besides the work that deals with the micelle behavior of the binary surfactant system, solubilization of vesicles by bile salts has attracted considerable attention because these systems can be used to simulate biological processes and contribute to a better understanding of absorption phenomena within the small intestine. To date, thermodynamics and structural evolution of vesicles induced by bile salts were obtained mainly from classical bilayers formed from phospholipids; − only a few studies focused on the synthetic vesicle built by the mixture of anionic and cationic surfactants at certain conditions. , We previously found that zwitterionic vitamin-based bolaamphiphiles derived from orotic acid, 1,12-diaminododecanediorotate (DDO), could form a stable monolayer vesicle spontaneously and guide the self-assembly of sodium caseinate . This bolaamphiphile represents a potential dietary surfactant and can serve as a typical monolayer vesicle.…”

Impact of Cationic Surfactant on the Self-Assembly of Sodium Caseinate

“…Most of the studies dealing with the impact of surfactants on the supramolecular organization of the main milk proteins, caseins, have been conducted with anionic or nonionic surfactants. , Data on the interaction with cationic surfactants are relatively scarce. − One of the interesting features of the mixture of oppositely charged amphiphilic molecules is that the self-assembled structures and the charge of their electrical double layer can be manipulated by simple variation of concentrations and molar ratio of components.…”