Although amyloid fibrils and amorphous aggregates are two types of aggregates formed by denatured proteins, their relationship currently remains unclear. We used β2-microglobulin (β2m), a protein responsible for dialysis-related amyloidosis, to clarify the mechanism by which proteins form either amyloid fibrils or amorphous aggregates. When ultrasonication was used to accelerate the spontaneous fibrillation of β2m at pH 2.0, the effects observed depended on ultrasonic power; although stronger ultrasonic power effectively accelerated fibrillation, excessively strong ultrasonic power decreased the amount of fibrils formed, as monitored by thioflavin T fluorescence. An analysis of the products formed indicated that excessively strong ultrasonic power generated fibrillar aggregates that retained β-structures but without high efficiency as seeds. On the other hand, when the spontaneous fibrillation of β2m was induced at higher concentrations of NaCl at pH 2.0 with stirring, amorphous aggregates became more dominant than amyloid fibrils. These apparent complexities in fibrillation were explained comprehensively by a competitive mechanism in which supersaturation-limited reactions competed with supersaturation-unlimited reactions. We link the kinetics of protein aggregation and a conformational phase diagram, in which supersaturation played important roles.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4505058 | PMC |
http://dx.doi.org/10.1074/jbc.M115.648139 | DOI Listing |
Int J Biol Macromol
January 2025
SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China. Electronic address:
Sugarcane, as one important and heavily planted industrial crop, is meaningful to develop its byproducts. In this paper, the ultrasonic collaborative pulse was beneficial for the yield improvement and good bioactivity protection. The sugarcane polyphenol extract (SPE) yield reached 2.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, India.
Background: Octenylsuccinic anhydride (OSA) is one of the efficient compounds used in food industries as an emulsifier. The current study describes the augmentation of tocotrienol (T3) bioavailability by combining it with OSA and then converting it into a nanoemulsion. The creation of the nanoemulsions ASG-T3U, ASG-T3U and ASG-T3U involved ultrasonication power at 300 W for 10, 20 and 30 cycles, respectively.
View Article and Find Full Text PDFFood Chem X
January 2025
Department of Food Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia.
Protein concentrate (PC) is a potential solution to address the global protein shortage, with Indonesian shortfin eel being a suitable raw material. This research investigates the impact of ultrasound pretreatment and extraction parameters on the nutritional quality of eel protein concentrate (EPC). The study involved ultrasonic pretreatment at different times and power, and solvent extraction with different solvents, temperature, and solvent-solid-feed-ratio (SSFR).
View Article and Find Full Text PDFSci Rep
January 2025
Udmurt Federal Research Center of the Ural Branch of RAS, Baramzina str. 34, Izhevsk, 426067, Russia.
Ultrasound can improve the quality of finished products by reducing porosity and enhancing microstructure in selective laser melting, directed energy deposition, and laser beam welding. This study evaluates the efficiency of ultrasound produced by a pulsed laser via the optoacoustic effect. A quantitative model of collapse of vapor-gas bubbles has been developed under the conditions of ultrasonic treatment at near resonance frequencies.
View Article and Find Full Text PDFFood Chem X
January 2025
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Unlabelled: This study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques. Thermosonication, a combination of ultrasound and heat, was applied to enhance the nutritional quality of black carrot juice, which is rich in anthocyanins, phenolic compounds, and antioxidants. The study examined the effects of temperature, processing time, and ultrasonic amplitude on total carotenoid content (TCC), total anthocyanin content (TAC), ferric reducing antioxidant power (FRAP), and total phenolic content.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!