2014
DOI: 10.3390/nano4030827
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Fungal Hydrophobin Proteins Produce Self-Assembling Protein Films with Diverse Structure and Chemical Stability

Abstract: Abstract:Hydrophobins are small proteins secreted by fungi and which spontaneously assemble into amphipathic layers at hydrophilic-hydrophobic interfaces. We have examined the self-assembly of the Class I hydrophobins EAS∆15 and DewA, the Class II hydrophobin NC2 and an engineered chimeric hydrophobin. These Class I hydrophobins form layers composed of laterally associated fibrils with an underlying amyloid structure. These two Class I hydrophobins, despite showing significant conformational differences in sol… Show more

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Cited by 52 publications
(33 citation statements)
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“…The hydrophobins are a unique class of small amphiphilic proteins (<10 kDa) possessing remarkable interfacial properties (Green, Littlejohn, Hooley, & Cox, 2013;Linder, 2009). At hydrophilicehydrophobic interfaces, the molecules spontaneously self-assemble into amphipathic layers based on fibrillar (class I) or non-fibrillar (class II) structures (Lo et al, 2014). The soluble class II hydrophobins are even more surface-active than the caseins, but, unlike the milk proteins, the molecules fully retain their folded native structure following adsorption at airewater and oilewater interfaces.…”
Section: Representations Of Food Proteins At Interfaces As Polymers Omentioning
confidence: 99%
“…The hydrophobins are a unique class of small amphiphilic proteins (<10 kDa) possessing remarkable interfacial properties (Green, Littlejohn, Hooley, & Cox, 2013;Linder, 2009). At hydrophilicehydrophobic interfaces, the molecules spontaneously self-assemble into amphipathic layers based on fibrillar (class I) or non-fibrillar (class II) structures (Lo et al, 2014). The soluble class II hydrophobins are even more surface-active than the caseins, but, unlike the milk proteins, the molecules fully retain their folded native structure following adsorption at airewater and oilewater interfaces.…”
Section: Representations Of Food Proteins At Interfaces As Polymers Omentioning
confidence: 99%
“…Class I HFBs form highly insoluble aggregates that have the appearance of distinct rodlets and, similarly to amyloid fibrils, are characterized by cross β-structure [10]. These assemblies show outstanding stability and can be depolymerized in 100% trifluoroacetic acid (TFA) whereas class II HFBs form less stable polymers that are soluble in some organic solvents or SDS aqueous solution, and lack the rodlet appearance of class I HFBs [11]. Both types of HFBs have been used for several biotechnological applications, such as dispersion of hydrophobic materials, foam stabilization in food products, surface coating and modification of the surface wettability, immobilization of enzymes, peptides, antibodies and nanomaterials on various surfaces [12], [13], [14] and [15].The marine environment host a huge biodiversity of (micro) organisms, and fungi make up a large part of them [16].…”
Section: Introductionmentioning
confidence: 99%
“…In their soluble form they show astonishingly high surface activity, indicated by the reduction of the surface tension of water and by a powerful emulsication capacity. 46,47 Moreover, upon adhesion onto various materials they can form nanostructured coatings, 48 able to revert the polarity of the surfaces, to mediate the non-covalent immobilization of a second layer of proteins, peptides and nanomaterials, 49,50 and to improve the stability and the biocompatibility of surfaces. 51,52 Class I HFBs are able to form chemically stable coatings composed of amyloid-like assemblies, named rodlets, which can be immunologically inert making them of great interest for the stable non-covalent functionalization of biomedical devices and nanodrugs.…”
Section: Introductionmentioning
confidence: 99%