Structural characterization of α-lactalbumin nanotubes

Graveland-Bikker, Johanna F.; Koning, Roman I.; Koerten, Henk K.; Geels, Rimco B. J.; Heeren, Ron M. A.; Kruif, C. G. de

doi:10.1039/b815775h

Cited by 36 publications

(21 citation statements)

References 23 publications

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“…PNTs derived from α ‐lactalbumin appear to be 10‐start helical right‐handed structures with outer and inner diameters of 20 and 8.7 nm, respectively. Mass spectral analysis indicated that PNT subunits were composed of a mixture of products from proteolysis of the α ‐lactalbumin precursor 68. While this result may affect PNT homogeneity, it does demonstrate the potential for proteolytic triggering of PNT generation from a precursor protein, for example, a fusion protein.…”

Section: Other Protein Nanotubesmentioning

confidence: 98%

“…TRAP monomers form 11‐mer rings that polymerize into PNTs of approximately 8 nm in diameter 67. A third example of a non‐pilin PNT is the observed self‐assembly of the milk protein α ‐lactalbumin,68 where a partial proteolytic hydrolysis acts as a trigger for self‐assembly. PNTs derived from α ‐lactalbumin appear to be 10‐start helical right‐handed structures with outer and inner diameters of 20 and 8.7 nm, respectively.…”

Section: Other Protein Nanotubesmentioning

confidence: 99%

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Peptide and protein‐based nanotubes for nanobiotechnology

Petrov

Audette

2012

WIREs Nanomed Nanobiotechnol

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The development of biologically relevant nanosystems such as biomolecular probes and sensors requires systems that effectively interface specific biochemical environments with abiotic architectures. The most widely studied nanomaterial, carbon nanotubes, has proven challenging in their adaptation for biomedical applications despite their numerous advantageous physical and electrochemical properties. On the other hand, development of bionanosystems through adaptation of existing biological systems has several advantages including their adaptability through modern recombinant DNA strategies. Indeed, the use of peptides, proteins and protein assemblies as nanotubes, scaffolds, and nanowires has shown much promise as a bottom-up approach to the development of novel bionanosystems. We highlight several unique peptide and protein systems that generate protein nanotubes (PNTs) that are being explored for the development of biosensors, probes, bionanowires, and drug delivery systems.

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Section: Other Protein Nanotubesmentioning

confidence: 98%

Section: Other Protein Nanotubesmentioning

confidence: 99%

Peptide and protein‐based nanotubes for nanobiotechnology

Petrov

Audette

2012

WIREs Nanomed Nanobiotechnol

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“…Globular proteins in food may lose their native states during the extraction, isolation, and purification of functional food ingredients (such as milk, egg, or soy protein concentrates or isolates) or after incorporation into a food product due to changes in their environment, such as pH, ionic strength, solvent type, temperature, adsorption to interfaces, high pressure, dehydration, or chemical treatments (Damodaran 1996). Understanding the specific factors and mechanisms of protein aggregation is helpful in the rational formation of protein structures, such as spheroids, filaments (Akkermans and others 2007; Jung and others 2008), and nano‐tubes (Graveland‐Bikker and others 2009).…”

Section: Structural Design Principlesmentioning

confidence: 99%

“…On the other hand, thin filaments (dia about 1 to 10 nm) (Arnaudov and others 2003; Gosal and others 2004; Akkermans and others 2008) tend to be formed under conditions where there is a relatively strong electrostatic repulsion between the protein molecules: pH ≠ pI and low ionic strength (Belloque and Smith 1998; Verheul and Roefs 1998; Hoffmann and van Mill 1999; Verheul and others 1999; Foegeding 2006; Donald 2008; Osaka and others 2008). Recently, it has been shown that nano‐tubes can be formed by inducing thermal denaturation and aggregation of enzymatically modified globular proteins (Graveland‐Bikker and others 2009).…”

Section: Structural Design Principlesmentioning

confidence: 99%

Functional Biopolymer Particles: Design, Fabrication, and Applications

Jones

McClements

2010

Comp Rev Food Sci Food Safe

260

124

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Biopolymer nano-and micro-particles, fabricated from either proteins and/or polysaccharides, can be utilized as delivery systems or to modulate the physicochemical and sensory characteristics of food products. This article reviews the principles underlying the design, fabrication, and application of biopolymer particles fabricated from globular proteins, used either alone or in combination with polysaccharides, within the food industry. The properties of biopolymer particles and their impact on the physicochemical and functional properties of foods are described. The molecular characteristics and interactions of the building blocks (proteins and polysaccharides) used to assemble these particles are briefly reviewed. The major structural design principles that can be used to fabricate biopolymer particles from food-grade proteins and polysaccharides are outlined. Finally, some of the potential applications of functional biopolymer particles within foods are highlighted.

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“…These are the only food protein nanotubes and are formed in the presence of calcium at neutral pH (Kaya-Celiker and Mallikarjunan 2012). Graveland-Bikker et al (2009) propose the existence of dimeric building blocks which are able to self-assemble into a 10-start, right-handed helix via β-sheet stacking to form the nanotubes. The kind of self-assembly depends strongly on the protein concentration.…”

Section: α-Lactalbumin (α-La)mentioning

confidence: 99%

Food Nanoscience and Nanotechnology

Hernández‐Sánchez¹,

Fidel²,

Gutiérrez-Ĺopez³

2015

Food Engineering Series

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Springer's Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper PrefaceFood nanoscience and nanotechnology are emergent disciplines that have grown enormously in the last years due to the attractive properties that a number of foodrelated materials have at the nanoscale. Understanding basic principles of such properties constitutes the basis for building a robust knowledge base for developing products with improved and novel characteristics.Understanding fundamentals of food nanotechnology represents a huge challenge for universities, industries and the public sector. The complex mechanisms involved in the research, development, production and legislation of food nanoproducts are studied under multi-and inter-disciplinary scopes. Bearing this in mind, this book was conceived.This book aims to contribute to basic and applied knowledge on these fields by presenting recent advances in selected topics of food nanoscience and nanotechnology, and is divided into a total of 17 chapters. The first chapter presents an overview to the field; the following chapter discusses general techniques for studying foodrelated nanomaterials, followed by six chapters on specific techniques for preparing food nanomaterials while the next contribution on dispersed systems illustrates this important and vast field. The book continues with three chapters on food nanocomposites, including those for packing purposes, and two chapters on advanced aspects of food nan...

show abstract

Structural characterization of α-lactalbumin nanotubes

Cited by 36 publications

References 23 publications

Peptide and protein‐based nanotubes for nanobiotechnology

Peptide and protein‐based nanotubes for nanobiotechnology

Functional Biopolymer Particles: Design, Fabrication, and Applications

Food Nanoscience and Nanotechnology

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