Study of the adsorption of proteins on stainless steel surfaces using QCM-D

Chandrasekaran, Neha; Dimartino, Simone; Fee, Conan J.

doi:10.1016/j.cherd.2013.07.017

Cited by 44 publications

(44 citation statements)

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“…[98] Solche Studien haben gezeigt, dass einige Proteine wie BSA schnelle und einstufige Adsorptionskinetiken aufweisen, während viele extrazelluläre Matrixproteine wie Fibronektin und Fibrinogen ein komplexeres Adsorptionsverhal-ten aufweisen und im Laufe der Zeit eine Konformationsumlagerung auf der Oberfläche erfahren (Abbildung 9). [98] Solche Studien haben gezeigt, dass einige Proteine wie BSA schnelle und einstufige Adsorptionskinetiken aufweisen, während viele extrazelluläre Matrixproteine wie Fibronektin und Fibrinogen ein komplexeres Adsorptionsverhal-ten aufweisen und im Laufe der Zeit eine Konformationsumlagerung auf der Oberfläche erfahren (Abbildung 9).…”

Section: Quarzkristall-mikrowaage Mit Dissipationsmessung (Qcm-d)unclassified

Engineering von Proteinen an Oberflächen: Von komplementärer Charakterisierung zu Materialoberflächen mit maßgeschneiderten Funktionen

et al. 2018

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Sobald Materialien mit einer biologischen Flüssigkeit, die Proteine enthält, in Kontakt kommen, werden Proteine im Allgemeinen – ob gewünscht oder nicht – von der Oberfläche des Materials angezogen und adsorbieren darauf. Das Ziel dieses Aufsatzes ist es, einen Überblick über die am häufigsten verwendeten Charakterisierungsmethoden zu geben, um ein besseres Verständnis der Adsorptionsprozesse auf planaren oder gekrümmten Oberflächen zu erhalten. Wir zeigen weiterhin den Vorteil der Kombination verschiedener Methoden, um auf unterschiedliche Oberflächengeometrien des Materials zuzugreifen. Die so erhaltenen Erkenntnisse ebnen idealerweise den Weg für die Entwicklung funktioneller Materialien, die in einer vorbestimmten Weise mit Proteinen interagieren.

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Section: Quarzkristall-mikrowaage Mit Dissipationsmessung (Qcm-d)unclassified

Engineering von Proteinen an Oberflächen: Von komplementärer Charakterisierung zu Materialoberflächen mit maßgeschneiderten Funktionen

et al. 2018

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“…Protein fouling can be described simply as an initial protein adsorption step followed by layer growth [8]. Most of the research performed during the last decade has been to minimize fouling by modifying the initial adsorption process [9], which is known to be dependent on the protein and surface properties [10]. Many different surface modifications have been considered in the recent past, with the electro-less nickel-PTFE plating steel being particularly promising [11].…”

Section: Introductionmentioning

confidence: 99%

The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

Song

Mercadé‐Prieto

et al. 2015

Colloids and Surfaces B: Biointerfaces

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“…The interactions between proteins and metal surfaces has received extensive attention due to the potential benefits or pitfalls that may be found in pharmaceutical, food processing, and other biotechnological applications (Deligianni et al, ; Fukuzaki, Urano, & Nagata, ; Hegg & Burstyn, ; Krezel et al, ; Nakanishi, Sakiyama, & Imamura, ; Yang, Cavin, & Ong, ; Yashiro et al, ; Yashiro, Kawakami, Taya, Arai, & Fujii, ; Zhu & Kostić, ). Several factors including individual protein properties such as molecule size, charge, structure, and concentration as well as the composition, potential, and topography of the metal surface affect the balance of adsorption and desorption (Chandrasekaran, Dimartino, & Fee, ; Deligianni et al, ; Fukuzaki et al, ; Kim & Lund, ; Nakanishi et al, ; Yang et al, ). Differential adsorption of proteins onto solid surfaces is also strongly influenced by solute properties.…”

Section: Introductionmentioning

confidence: 99%

“…Protein adsorption onto metal surfaces can also have negative outcomes in food industry (Chandrasekaran et al, 2013;Kim & Lund, 1998). The Food and Drug Administration has approved the use of galvanized steel for many food processing and preparation applications.…”

mentioning

confidence: 99%

“…The food industry must carefully monitor any protein adsorption onto metal surfaces that can lead to the functional decline of equipment, quality decreases, and lack of sterility. Chandrasekaran et al (2013) studied a protein adsorption phenomena associated with fouling on 316 grade stainless steel surfaces (Kim & Lund, 1998). Rigid protein layer formation cannot be removed by simple buffer wash, and requires more complex cleaning protocols to remove the irreversibly adsorbed protein (Chandrasekaran et al, 2013).…”

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confidence: 99%

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Acid‐etching of zinc metal particles augments adsorption and removal of cashew allergens from extracts

Bren‐Mattison²,

Grimm

et al. 2018

J Food Process Engineering

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Food allergens can cause severe reactions even in very small amounts, and accidental allergen exposure poses a serious threat. Methods that can be used to reduce or eliminate allergens are sorely needed in the food processing industry. The binding of cashew allergens to zinc particles was evaluated, and a process was developed to reduce cashew nut allergens from extracts using acid‐etched zinc particles. While no allergen binding was detected with untreated zinc particles, SDS‐PAGE, and immunoblot revealed that following acid treatment, recruitment, and adsorption of cashew allergens to zinc surfaces was increased. Trypsin digestion and LC‐MS/MS analysis of protein bound to zinc particles revealed the presence of Ana o 2 and Ana o 3 specific peptides. The results indicated that recruitment of cashew allergens, particularly Ana o 3, to zinc particles is enhanced due to the acid‐etching of the zinc surface. The findings suggest the use of acid‐etched metal surfaces, such as zinc, can be used to reduce cashew nut allergens from extracts. This simple procedure could be used in future processing steps to reduce or eliminate cashew nut allergens from extracts used in food preparation. Practical applications Cashew allergens can cause severe reactions even in very minute amounts. Acid‐etched zinc particles were shown to reduce the allergen content of cashew nut extracts. The process developed here was particularly good at removing the small Ana o 3 allergen from cashew nut extracts, but also partially removed Ana o 1 and 2. Cashew allergen binding to zinc particles occurred following acid treatment, but was not detectable in the absence of acid treatment. Preparation of acid‐etched zinc particles could potentially be used in the peanut and tree nut butter industries to create hypoallergenic nut‐based spreads as alternatives to those that are currently commercially available.

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Study of the adsorption of proteins on stainless steel surfaces using QCM-D

Cited by 44 publications

References 44 publications

Engineering von Proteinen an Oberflächen: Von komplementärer Charakterisierung zu Materialoberflächen mit maßgeschneiderten Funktionen

Engineering von Proteinen an Oberflächen: Von komplementärer Charakterisierung zu Materialoberflächen mit maßgeschneiderten Funktionen

The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

Acid‐etching of zinc metal particles augments adsorption and removal of cashew allergens from extracts

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