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PubMed2006

Impact of Maillard type glycation on properties of beta-lactoglobulin.

The Maillard reaction occurs during many thermal treatments of foods. It is used because of its role in creating colors, flavors, textures and other functional properties in foods. Glycated beta-lactoglobulin (BLG) can improve techno-functional properties as heat stability, emulsifying and foaming properties. Among the six common sugars used, arabinose and ribose induce the highest degree of modification of proteins. Glycation induced also the oligomerization of BLG monomers. Depending on the reactivity of the sugar, the population of oligomers produced showed smaller or larger heterogeneity in molecular masses. Antiradical properties of glycated BLG were estimated using a radical scavenging activity test. Glycation induced a radical scavenging activity; the intensity depended on the sugar used for modification.

Food Technology↗
PubMed2005

Thermal induced conformational changes involved in the aggregation pathways of beta-lactoglobulin.

Aggregation of proteins appears to be associated most often with conformational and structural changes that lead to exposure of some apolar residues. Depending on the native structure of the protein in exam, aggregation is a process that involves different mechanisms, whose time of occurrence and interplay can depend upon temperature. To single out information about the multistages of the aggregation pathway, here we investigate the thermally induced conformational and structural changes of the beta-lactoglobulin (BLG). The experimental approach consists in studying steady-state fluorescence spectra of intrinsic chromophores, two tryptophans, and Anylino-Naphthalene-Sulfonate dye (ANS) molecular probe. This technique revealed to be particularly suitable in investigating samples in the low concentration range and at the initial steps of the aggregation process. The Rayleigh scattering of the exciting light follows the growth of the intermolecular interactions at the same time. Complementary information is also obtained by circular dichroism (CD) measurements on samples in the same experimental conditions. The obtained data indicate a well-defined interconversion between quaternary, ternary and secondary structures, together with conformational rearrangements driven by hydrophobic interactions and intermolecular bonds. The results are also discussed in comparison with similar studies on BSA aggregation.

Crystallography, X-Ray↗
PubMed2006

Conformational changes of beta-lactoglobulin induced by anionic phospholipid.

Conformational changes of beta-lactoglobulin (beta-LG) induced by anionic phospholipid (dimyristoylphosphatidylglycerol, DMPG) at physiological conditions (pH 7.0) have been investigated by UV-VIS, circular dichroism (CD) and fluorescence spectra. The experimental results suggest that beta-LG-DMPG interactions cause beta-LG a structural reorganization of the secondary structure elements accompanied by an increase in alpha-helical content, and a loosening of the protein tertiary structure. The interaction forces between beta-LG and DMPG are further evaluated by fluorescence spectra. The fluorescence spectral data show that conformational changes in the protein are driven by electrostatic interaction at first, then by hydrophobic interaction between a protein with a negative net charge and a negatively charged phospholipid.

Anions↗
PubMed2004

Incorporation of beta-lactoglobulin in a lipid/porphyrin monolayer at the air--water interface.

A catanionic lipid/porphyrin monolayer was formed at the air-water interface by the tetra-anionic porphyrin, tetra-sodium-meso-tetra(4-sulfonatophenyl)porphine (TSPP), mixed with the cationic lipid dioctadecyldimethylammonium bromide (DODAB) in a 1:4 molar ratio. This binary mixture (TSPP/4DODAB) was used as the incorporation matrix of beta-lactoglobulin (betaLG). Binary and ternary systems (TSPP/4DODAB/zbetaLG, where z stands for the number of protein residues per TSPP) were characterized by surface pressure versus area (pi-A) measurements and by Brewster angle microscopy (BAM) observation at the air-water interface. Pi-A measurements and BAM images show that protein is incorporated in the expanded regime of the monolayer and is gradually expelled upon compression at high surface pressures. The successive compression-expansion cycles indicate that the protein under adsorbed to the floating film is reincorporated after the expansion of the monolayer. At low subphase pH, TSPP tends to aggregate decreasing the interaction with DODAB molecules. Electrostatic and hydrophobic interactions are responsible for the presence of betaLG at the interfacial film.

Animals↗
PubMed2006

Effect of beta-lactoglobulin hydrolysis with thermolysin under denaturing temperatures on the release of bioactive peptides.

In this study, bovine beta-lactoglobulin A (beta-Lg A) was hydrolysed with thermolysin under non-denaturing and heat-denaturing conditions. The peptides released during hydrolysis were identified by HPLC-MS/MS. A total of 25 peptides were identified in the hydrolysate obtained at 37 degrees C for 5 min. Some of these peptides survived to further proteolysis even at higher incubation temperatures. Furthermore, novel cleavage sites localised in the most buried zones of beta-Lg and available for thermolysin were recognised when the incubation temperature increased in the range between 60 and 80 degrees C. Three new peptides, LDA, LKPTPEGD, and LQKW, appeared after 30 min hydrolysis at these incubation temperatures, but they were not identified in the 30-min hydrolysates obtained at 37 and 50 degrees C. Of special interest was the peptide LQKW, corresponding to the fragment f(58-61) that had been previously described as a potent angiotensin-converting enzyme-inhibitor (IC50 value of 34.7 microM).

Amino Acid Sequence↗
PubMed2004

Associative phase separation of beta-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering.

Interpolymer complexation between beta-lactoglobulin (beta-lg) and pectin led to phase separation. Small angle static light scattering and phase contrast microscopy were used to monitor the phase separation of beta-lg/low-methoxyl or high-methoxyl-pectin (LM- or HM-pectin) dispersions as they were slowly acidified from pH 7 to 4 with glucono-delta-lactone (GDL). The monotonic decrease in scattered light intensity with the wave vector was associated with a nucleation and growth phase separation mechanism. Microscopic observations and turbidity measurements showed the increase of complex amounts with lower pH and at higher beta-lg/pectin ratios. The formation of intrapolymer complexes was initiated at pH 6.4 with the LM-pectin and at pH 5.0 with the HM-pectin. Local ordering with increasing amounts of small complexes was observed as scattered light intensity increased at intermediate q values. The beta-lg/LM-pectin complexes at the 5:1 and the 2:1 weight ratios and the beta-lg/HM-pectin complexes at 5:1 weight ratio have fractal structures. The formation of large amounts of small assemblies and sedimentation would be responsible for the decrease in the number and volume mean diameters and fractal dimension of beta-lg/LM-pectin complexes over time.

Kinetics↗
PubMed2004

Inhibition of heat-induced aggregation of a beta-lactoglobulin-stabilized emulsion by very small additions of casein.

Heat stability has been studied in model systems of oil-in-water emulsions (3 wt.% total protein, 45 vol.% n-tetradecane, pH 6.8, ionic strength 30-50 mM) with pure beta-lactoglobulin (beta-lg) as the main emulsifier. The effect of small additions of sodium caseinate, beta-casein or alpha s1-casein prior to emulsion preparation has been investigated. Samples heated for 3 min at 90 degrees C were monitored with respect to changes in viscosity and particle-size distribution. As expected, the pure beta-lg-stabilized emulsions were susceptible to heat-induced changes. But the replacement of just 1% of the beta-lg by sodium caseinate (0.03 wt.% caseinate in the total emulsion) led to complete elimination of any heat-induced viscosity or particle size increase. These findings show that a very small proportion of casein can inhibit the susceptibility of a beta-lg-based emulsion to heat-induced destabilization. The magnitude of the effect is dependent on the type of casein, with the order of effectiveness being beta-casein>sodium caseinate>alpha s1-casein. This work has potential implications for the development of milk protein-stabilized emulsions of improved shelf life.

Animals↗
PubMed2005

BLG-e1 - a novel regulatory element in the distal region of the beta-lactoglobulin gene promoter.

beta-Lactoglobulin (BLG) is a major ruminant milk protein. A regulatory element, termed BLG-e1, was defined in the distal region of the ovine BLG gene promoter. This 299-bp element lacks the established cis-regulatory sequences that affect milk-protein gene expression. Nevertheless, it alters the binding of downstream BLG sequences to histone H4 and the sensitivity of the histone-DNA complexes to trichostatin A treatment. In mammary cells cultured under favorable lactogenic conditions, BLG-e1 acts as a potent, position-independent silencer of BLG/luciferase expression, and similarly affects the promoter activity of the mouse whey acidic protein gene. Intragenic sequences upstream of BLG exon 2 reverse the silencing effect of BLG-e1 in vitro and in transgenic mice.

Animals↗
PubMed2004

Disruption of the mouse phospholipase C-beta1 gene in a beta-lactoglobulin transgenic line affects viability, growth, and fertility in mice.

A recessive insertional mutation was identified in one line of transgenic mice for the caprine beta-lactoglobulin (betaLG) gene. High mortality after birth, a significant reduction in postnatal growth and adult body size, changes in the morphometric features of the head, and infertility are the most prominent phenotypic traits of the mutant animals. Molecular cloning and sequencing of the transgene insertion site showed that 22 copies of the betaLG transgene are inserted in an intronic region of the phospholipase C-beta1 (PLC-beta1) gene, which plays a pivotal role in modulating different cellular functions. As a result of the insertional mutation (PLC-beta1(betaLG) mutation), a hybrid messenger RNA (mRNA) between the mouse PLC-beta1 and the goat betaLG genes is transcribed. The tissue-specific pattern of expression of this hybrid mRNA in PLC-beta1(betaLG) homozygotes is equivalent to that of the endogenous PLC-beta1 mRNA in nontransgenic animals, which is reported for the first time in this species, but expression levels are significantly reduced. Although the hybrid PLCbeta1-betaLG mRNA contains all the essential information to produce a PLCbeta1 protein that could be activated, this protein was not detected by Western blot. The PLC-beta1(betaLG) mouse model described here represents a useful tool to investigate the role of the PLC-beta1 gene in the molecular mechanisms underlying growth and fertility.

Animals↗
PubMed2004

Influence of the ionic strength on the heat-induced aggregation of the globular protein beta-lactoglobulin at pH 7.

The influence of the ionic strength on the structure of beta-lactoglobulin aggregates formed after heating at pH 7 has been studied using static and dynamic light scattering. The native protein depletion has been monitored using size exclusion chromatography. Above a critical association concentration (CAC) well-defined clusters are formed containing about 100 monomers. The CAC increases with decreasing ionic strength. The so-called primary aggregates associate to form self similar semi-flexible aggregates with a large scale structure that is only weakly dependent on the ionic strength. The local density of the aggregates increases with increasing ionic strength. At a critical gel concentration, Cg, the size of the aggregates diverges. Cg decreases from 100 g/l without added salt to 1 g/l at 0.4M NaCl. For C > Cg the system gels except at high ionic strength close to Cg where the gels collapse under gravity and a precipitate is formed.

Hot Temperature↗
PubMed2005

Identification of pitfalls in the analysis of heat capacity changes of beta-lactoglobulin A.

Information on changes in heat capacity (DeltaCp) of proteins upon unfolding is used frequently in literature to understand possible follow-up reactions of protein denaturation, like their aggregation propensity. This thermodynamic property is intrinsic to the protein's architecture and unfolding and should be independent of the approach used to evaluate it. However, for many proteins, the reported values for DeltaCp vary considerably. To identify whether the origin of these discrepancies lies within the experimental approach chosen and/or in the too simplified unfolding models used in the analysis of the data, we choose beta-lactoglobulin A, a relatively small protein, but disputed for its two-state unfolding, and established its DeltaCp from tryptophan fluorescence, near-UV circular dichroism and differential scanning calorimetric measurements. In view of the large variation for the obtained DeltaCp (between 3.2 and 10.1+/-0.8 kJ/(mol K)), it is evident that: (1) the sensitivity of different approaches to the structural changes; (2) irreversibility of unfolding; (3) non-ideal two-state unfolding behaviour need to be considered prior to interpretation. While the first two points can be addressed by using multiple approaches, the applicability of the selected unfolding behaviour for the analysis is often less easy to establish. In this work, we illustrate that by checking the wavelength-dependence used to detect protein conformational changes a tool is provided that gives a direct insight in the validity of the interpretation in these studies. An experimentally validated determination of DeltaCp allows a more proper use for the mechanistic understanding of protein denaturation and its follow-up reactions, avoiding pitfalls in the interpretation.

Animals↗
PubMed2006

Comparative analysis of refolding of chemically denatured beta-lactoglobulin types A and B using the dilution additive mode.

The kinetic refolding of beta-lactoglobulin (BLG), types A and B, by beta-cyclodextrin, glucose and sorbitol has been investigated in aqueous solution using fluorescence, far UV-CD and UV-spectrophotometric techniques. A new Pd-complex has been used to denature the protein. CD and fluorescence studies indicated that when incubated with sugar, the denatured BLG is refolded into the native-like structure through the dilution additive mode resulting in a higher yield of active protein than without sugar. CD studies show that these sugars can induce a non-native alpha-helical structure in denatured BLG-A and -B, then aid in the refolding of the protein. Based on the present study, these sugars have a different effect on BLG-A than BLG-B because of their differences in protein thermal stability. BLG-A has a higher thermal stability than BLG-B due to differences in the amino acid sequences.

Animals↗
PubMed2006

Spectroscopic and cytotoxic studies of the novel designed palladium(II) complexes: beta-lactoglobulin and K562 as the targets.

Since palladium complexes have been reported to show fewer side effects relative to other heavy metal anticancer compounds, in this study a new class of four structurally related anticancer Pd(II) complexes including 2,2'-bipyridin-n-butyl dithiocarbamato Pd(II) nitrate (Com-1), 2,2'-bipyridin-n-hexyl dithiocarbamato Pd(II) nitrate (Com-2), 2,2'-bipyridin glycinato Pd(II) nitrate (Com-3) and 2,2'-bipyridin octylglycinato Pd(II) nitrate (Com-4) was designed. The effect of four synthesized ligands on the protein structure and cell proliferation were investigated. Whey carrier proteins beta-lactoglobulin-A and-B (BLG-A and-B) and chronic myelogenous leukemia cell line K562 were the targets. Fluorescence and CD instruments were used to assess effect of the ligands on the protein structure. Growth inhibitory effect of the Pd(II) complexes towards the cancer cells was measured using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay. Results of fluorescence studies revealed that the complexes had no dithiocarbamate moiety (compounds 3 and 4) could quench the intrinsic fluorescence emission of the proteins at lower concentrations than those had such moiety (compounds 1 and 2). The far-UV-CD studies revealed that the regular secondary structure of BLG-A and -B did not show any noticeable alteration upon interaction with different of Pd(II)-complexes. The results of cell proliferation assay also displayed that Com-1 and Com-2 had more growth inhibitory activity against K562, than Com-3 and Com-4. Our results suggested that addition of dithiocarbamate moiety to structure of Pd(II) complexes probably has important role to improve the antiproliferative properties of the anticancer ligands and fewer effects on the carrier protein structure.

Animals↗
PubMed2006

Thermal stability of beta-lactoglobulin in the presence of aqueous solution of alcohols and polyols.

A systematic study concerning the effect of aqueous solution of alcohols and polyols with four carbon atoms on beta-lactoglobulin stability is presented. The protein was chosen due to its functional properties and applications in food and pharmaceutical industries and because its structure and properties in aqueous solution have been widely described. The alcohols having a four carbon chain were selected to examine the effect of the gradual increase in the number of OH groups on protein stability. Protein thermal stability in water, buffers and dilute aqueous solutions of 1-butanol, 1,2-butanediol, 1,2,4-butanetriol and 1,2,3,4-butanetetrol was evaluated by fluorescence spectroscopy. The results were used to determine the temperature range in which the unfolding process is reversible and the protein denaturation temperature in acetate buffer pH 5.5 and in the aqueous mixed solvents. Thermodynamic results show that alcohol denaturating effect diminishes gradually as the number of OH groups increase.

Alcohols↗
PubMed2006

Microplate screening assay for binding of ligands to bovine or reindeer beta-lactoglobulins.

Several analytical methods have been used to determine whether ligands bind to bovine beta-lactoglobulin (betaLG). The most common methods are based on fluorescence quenching. We have miniaturised this method from a quartz cell to a 96-well plate. The miniaturisation was evaluated using retinol. The binding constants between the two methods demonstrated a good correlation. The 96-well plate method is much faster and allows many references to be used in the same analysis. The miniaturised method was used to study the binding of three different ligands (4-HPR, arotinoid, warfarinyl palmitate) modelled to bind to betaLG. The binding data showed that all of these ligands bound to betaLG. The method was further used to demonstrate that reindeer betaLG could also bind the four ligands in the same way as bovine betaLG. Because one aim is to use bovine and reindeer betaLG as a binder molecule for aliments in e.g. functional food or for drugs, the influence of pH was also studied and demonstrated that short-term acidic conditions had only a slight effect on the binding properties.

Animals↗
PubMed2004

Heterologous expression of bovine and porcine beta-lactoglobulins in Pichia pastoris: towards a comparative functional characterisation.

Bovine and porcine beta-lactoglobulins were cloned and expressed in host cells with the aim of developing the tools necessary for their structural, functional and conformational characterisation by NMR techniques. Both lipocalins were expressed in Pichia pastoris, where the use of a constitutive promoter turned out to allow the highest productivity. The yield of recombinant proteins was further improved through multiple integration of the encoding genes and by increasing aeration of the transformed cultures. Both proteins were obtained in the culture medium at the concentration of 200 microg/ml. Recombinant lipocalins were purified by ion-exchange chromatography from the culture medium. A preliminary NMR characterisation showed that both proteins were correctly folded.

Animals↗
PubMed2006

Changes in peptic digestibility of bovine beta-lactoglobulin as a result of food processing studied by capillary electrophoresis and immunochemical methods.

Digestion studies constitute a functional tool for allergen characterisation. This strategy for investigating allergenic proteins relates to the observation of increased proteolytic resistance of some proteins recognised to exhibit allergenic potential. beta-Lactoglobulin (betaLG) is one of the major whey proteins, a potent milk allergen and shows a high stability against peptic hydrolysis in its native form. In order to study the impact of milk fermentation process on its digestibility, two complementary analytical methods were applied: capillary zone electrophoresis (CZE) to quantitatively study proteolytic degradation of betaLG isolated from different fermented bovine milk products, and enzyme linked immunosorbent assay (ELISA) to assess differences in immunoreactivity. betaLG, isolated from either raw or pasteurised cow's milk (CM), as expected, showed only minimal digestibility (less than 10% in 2 h). However, when raw milk or pasteurised milk was fermented, the rate of peptic digestion of the protein significantly increased (up to 45% in 2 h). In accordance with changes in digestibility, the immunochemical response for all fermented samples was lower than that of non-fermented references. Raw and pasteurised milk "naturally" fermented in our laboratory only resulted in a slight reduction (betaLG detected is still in the range of milligrams per gram sample), whereas the industrially manufactured sour milk as well as the "Acidophilus milk" reflected a remarkably lower level of immunoreactivity (55-56 microg/g sample).

Animals↗
PubMed2005

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin.

beta-lactoglobulin (beta-lg) was hydrolyzed with three different proteases and subsequently evaluated for its foaming potential. Foam yield stress (tau0) was the primary variable of interest. Two heat treatments designed to inactivate the enzymes, 75 degrees C/30 min and 90 degrees C/15 min, were also investigated for their effects on foam tau0. Adsorption rates and dilatational rheological tests at a model air/water interface aided data interpretation. All unheated hydrolysates improved foam tau0 as compared to unhydrolyzed beta-lg, with those of pepsin and Alcalase 2.4L(R) being superior to trypsin. Heat inactivation negatively impacted foam tau0, although heating at 75 degrees C/30 min better preserved this parameter than heating at 90 degrees C/15 min. All hydrolysates adsorbed more rapidly at the air/water interface than unhydrolyzed beta-lg, as evidenced by their capacity to lower the interfacial tension. A previously observed relationship between interfacial dilatational elasticity (E') and tau0 was generally confirmed for these hydrolysates. Additionally, the three hydrolysates imparting the highest tau0 not only had high values of E' (approximately twice that of unhydrolyzed beta-lg), they also had very low phase angles (essentially zero). This highly elastic interfacial state is presumed to improve foam tau0 indirectly by improving foam stability and directly by imparting resistance to interfacial deformation.

Animals↗