Fibril Formation of Bovine α-Lactalbumin Is Inhibited by Glutathione

Wang, Steven S.‐S.; Liu, Kuan-Nan; Wen, Wen-Sing; Wang, Pu

doi:10.1007/s11483-010-9199-3

Cited by 10 publications

(3 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The impact of food constituents on fibril formation. Glutathione, crocin, and safranal can inhibit amyloid formation of calcium ion depleted α-LA at acidic pH (Ebrahim-Habibi, Amininasab, Ebrahim-Habibi, Sabbaghian, & Nemat-Gorgani, 2010; Wang, Liu, Wen, & Wang, 2011).…”

Section: α-Lactalbuminmentioning

confidence: 99%

Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins

Lambrecht

Jansens

Rombouts

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Both intrinsic and extrinsic factors impact amyloid formation of food proteins. We here review the impact of various conditions and food constituents on amyloid fibrillation of milk and legume proteins. Much less is known about casein and legume protein amyloid‐like fibril formation than about that of whey proteins such as β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. Proteins of both sources are often studied after heating under strong acidic (pH < 3) conditions. The latter induces changes in protein conformation and often peptide hydrolysis. At higher pH values, alcohols, chaotropic and/or reducing agents induce the conformational changes required to enhance fibrillation. Different types of food proteins can impact each other's fibrillation. Also, the presence of other food constituents can enhance or reduce it. No general conclusions on the mechanisms or impact of different food constituents on food proteins can be made. Optimal conditions for AF formation, that is, heating for several days at low pH, are rare in food processing. However, this does not exclude the possibility of AF formation in food products. For example, slow cooking of hydrolyzed proteins may enhance it. Future research should focus on the prevalence of AFs in complex food systems or model systems relevant for food processing.

show abstract

Section: α-Lactalbuminmentioning

confidence: 99%

Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins

Lambrecht

Jansens

Rombouts

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The results indicated that the best operational conditions produced WPF to remove the maximum quantity of mercury and chromium alone and mixed. Similar conditions (i.e., 75~120 • C, pH 2~3.5, low salt content < 0.1 M and 60~85 • C, pH 2) are commonly used to form amyloid fibrils of β-Lactoglobulin [29,41,51,52] and α-lactalbumin [48,53,54], respectively. Loveday et al [55] concluded that a protein sequence exposed to different conditions can generate a variety of a fibrillar aggregations.…”

Section: Preparation Of Whey Protein Fibrilsmentioning

confidence: 99%

Preparation of a Hybrid Membrane from Whey Protein Fibrils and Activated Carbon to Remove Mercury and Chromium from Water

et al. 2020

View full text Add to dashboard Cite

Water contamination by mercury and chromium has a direct effect in human health. A promising technology to remove heavy metals by membrane filtration is the use of hybrid membranes produced with whey protein fibrils (WPF) and activated carbon (AC). In this study, the best conditions to produce WPF by heat treatment were determined to maximize the removal of mercury and chromium from water using a central composed design. The results indicated that the best conditions to prepare WPF were 74 °C, 7 h and 3.8% of whey protein with adsorption capacities of 25 and 18 mg/g and removal efficiencies of 81 and 57% for mercury and chromium, respectively. WPF and AC were used to prepare a hybrid membrane that was characterized using transmission electron microscopy, atomic force microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy and Brunauer–Emmett–Teller surface area measurements. Batch filtration experiments were performed with the hybrid membrane for chromium and mercury removal at 25, 50 and 100 mg/L to determine its adsorption capacities. A high performance of the hybrid membrane was demonstrated removing efficiently mercury and chromium from water, thus supporting more than ten filtration cycles.

show abstract

“…Glutathione is an endogenous antioxidant that can regenerate oxidized form of ascorbic acid and participate in along with superoxide dismutase in the antioxidative defense system of body (Poljask & Milisav, 2014). Wang, Liu, Wen, and Wang (2011) studied the effect of glutathione on fibrillation process of a-lactalbumin and showed that fibrils formation at pH 2.2 and 55 C could be effectually retarded by glutathione. Glutathione function was correlated with diminution of the disulfide bridges of protein and the suppression of fibril formation was extremely reliant on glutathione concentration.…”

Section: Inhibitors Of Nanofibrillationmentioning

confidence: 99%