A Lolium perenne ice-binding protein (LpIBP) demonstrates superior ice recrystallization inhibition (IRI) activity and has proposed applications in cryopreservation, food texturing, as well as in being a "green" gas hydrate inhibitor. Recombinant production of LpIBP has been previously conducted in bacterial and yeast systems for studies of protein characterization, but large-scale applications have been hitherto limited due to high production costs. In this work, a codon-optimized LpIBP was recombinantly expressed and secreted in a novel one-step vector system from the nuclear genome of the green microalga Chlamydomonas reinhardtii. Both mixotrophic and photoautotrophic growth regimes supported LpIBP expression, indicating the feasibility of low-cost production using minimal medium, carbon dioxide, and light energy as input. In addition, multiple growth and bioproduct extraction cycles were performed by repetitive batch cultivation trials, demonstrating the potential for semi-continuous production and biomass harvesting. Concentrations of recombinant protein reached in this proof of concept approach were sufficient to demonstrate IRI activity in culture media without additional purification or concentration, with activity further verified by thermal hysteresis and morphology assays. The incorporation of the recombinant LpIBP into a model gas hydrate offers the promise that algal production may eventually find application as a "green" hydrate inhibitor.
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http://dx.doi.org/10.1007/s00253-013-5226-x | DOI Listing |
Inorg Chem
January 2025
Advanced Institute for Materials Research (WPI-AIMR), Tohoku University, Katahira 2-1-1, Aoba-ku, Sendai 980-8577, Japan.
Sodium borohydride dihydrate (NaBH·2HO) forms through dihydrogen bonding between the hydridic hydrogen of the BH ion and the protonic hydrogen of the water molecule. High-pressure structural changes in NaBH·2HO, observed up to 11 GPa through X-ray diffraction and Raman scattering spectroscopy, were analyzed to assess the influence of dihydrogen bonds on its crystal structure. At approximately 4.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Food Science, The University of Tennessee, Knoxville (UTK), TN 37996, United States. Electronic address:
The glycomacropeptide (GMP) present in the cheese whey byproduct can be an excellent antifreezing agent due to its unique molecular structure. The objective of this study was to concentrate this peptide and investigate its ice recrystallization inhibition (IRI) ability. Heat denaturation of the non-GMP proteins and preparative liquid chromatography were used to create fraction 1 (F1) and fraction 2 (F2) and these were tested using the splat assay and a modified sucrose sandwich assay to investigate their IRI activity.
View Article and Find Full Text PDFLangmuir
January 2025
School of Materials Science and Engineering, Tianjin Key Laboratory of Composite and Functional Materials, Tianjin University, Tianjin 300350, China.
Ice formation poses a significant challenge across various fields, from industrial processes to biological preservation. Developing antifreeze agents and recognizing the antifreeze mechanism have gained considerable attention. Herein, a series of poly(l-methionine) derivatives, poly(-carboxymethyl-l-methionine sulfonium) (PMetA), poly(-methyl-l-methionine sulfonium chloride) (PMetM), and poly(-carbamidomethyl-l-methionine sulfonium chloride) (PMetAM), with carboxyl, methyl, and acetamide groups, respectively, are synthesized and investigated for antifreeze.
View Article and Find Full Text PDFFoods
December 2024
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
This study investigated the effect of various concentrations (0.01%, 0.05%, 0.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Federal University of Lavras, Department of Food Science, Lavras, Minas Gerais 37200-900, Brazil. Electronic address:
The application of cellulose nanofibers (CNF) as cryoprotectants in frozen foods has rarely been explored. In this study, the cryoprotective effect of CNF (2, 4 and 6 % w/w) on mechanically separated chicken meat (MSCM) surimi-like material was investigated, during frozen storage (5 and 60 days) under temperature fluctuation. Surimi-like without cryopreservation agents was more susceptible to protein oxidation due to ice recrystallization.
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