Effect of high-pressure on protein structure, refolding, and crystallization
High-pressure processing (HPP) has been employed in the food and pharmaceutical industries for multiple applications, such as microbial inactivation, shelf life extension, homogenizing/stabilizing emulsions, suspensions, gels, and other colloidal systems, cold extraction of meat in crustaceans, the...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001370 |
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| author | Alberto Baldelli Jiahua Shi Anika Singh Yigong Guo Farahnaz Fathordoobady Amir Amiri Anubhav Pratap-Singh |
| author_facet | Alberto Baldelli Jiahua Shi Anika Singh Yigong Guo Farahnaz Fathordoobady Amir Amiri Anubhav Pratap-Singh |
| author_sort | Alberto Baldelli |
| collection | DOAJ |
| description | High-pressure processing (HPP) has been employed in the food and pharmaceutical industries for multiple applications, such as microbial inactivation, shelf life extension, homogenizing/stabilizing emulsions, suspensions, gels, and other colloidal systems, cold extraction of meat in crustaceans, the opening of mollusks, etc. However, high pressure is known to affect the stability and the quality of barosensitive (i.e., sensitivity because of the level of pressure) components of the bioproducts, such as proteins. In general, Le Chatelier's principle dictates the fate of high molecular weight polymeric compounds like proteins under high pressure, suggesting a tendency to degrade into simpler monomers. From a structural analysis point of view, this generally results in increased tendencies for the protein to denature from its native state and possibly affect its ability to renature. Protein crystallization is also affected favorably or unfavorably by pressure, depending on the effect of pressure on nucleation and crystal growth steps for the particular type of protein. Protein refolding is another effect whose kinetics can be optimized by pressure. This work discusses the mechanisms of the impact of pressure on protein structure, crystallization refolding, and unfolding, with examples of the application of these processes in recent literature. |
| format | Article |
| id | doaj-art-b1bc7d18a68f46dc92a26fa611e79beb |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-b1bc7d18a68f46dc92a26fa611e79beb2024-12-13T11:08:44ZengElsevierFood Chemistry Advances2772-753X2024-12-015100741Effect of high-pressure on protein structure, refolding, and crystallizationAlberto Baldelli0Jiahua Shi1Anika Singh2Yigong Guo3Farahnaz Fathordoobady4Amir Amiri5Anubhav Pratap-Singh6Food Nutrition & Health Program, Faculty of Land and Food Systems, the University of British Columbia, Canada; School of Agriculture and Food Sustainability, the University of Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, the University of Queensland, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, the University of Queensland, AustraliaNatural Health and Food Products Research Group, Centre for Applied Research & Innovation (CARI), British Columbia Institute of Technology, CanadaFood Nutrition & Health Program, Faculty of Land and Food Systems, the University of British Columbia, CanadaFood Nutrition & Health Program, Faculty of Land and Food Systems, the University of British Columbia, CanadaFood Nutrition & Health Program, Faculty of Land and Food Systems, the University of British Columbia, CanadaFood Nutrition & Health Program, Faculty of Land and Food Systems, the University of British Columbia, Canada; Corresponding author at: Food and Beverage Innovation Centre, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC, Canada.High-pressure processing (HPP) has been employed in the food and pharmaceutical industries for multiple applications, such as microbial inactivation, shelf life extension, homogenizing/stabilizing emulsions, suspensions, gels, and other colloidal systems, cold extraction of meat in crustaceans, the opening of mollusks, etc. However, high pressure is known to affect the stability and the quality of barosensitive (i.e., sensitivity because of the level of pressure) components of the bioproducts, such as proteins. In general, Le Chatelier's principle dictates the fate of high molecular weight polymeric compounds like proteins under high pressure, suggesting a tendency to degrade into simpler monomers. From a structural analysis point of view, this generally results in increased tendencies for the protein to denature from its native state and possibly affect its ability to renature. Protein crystallization is also affected favorably or unfavorably by pressure, depending on the effect of pressure on nucleation and crystal growth steps for the particular type of protein. Protein refolding is another effect whose kinetics can be optimized by pressure. This work discusses the mechanisms of the impact of pressure on protein structure, crystallization refolding, and unfolding, with examples of the application of these processes in recent literature.http://www.sciencedirect.com/science/article/pii/S2772753X24001370High-pressureProtein refoldingProtein crystallizationProtein structureBioprocessing |
| spellingShingle | Alberto Baldelli Jiahua Shi Anika Singh Yigong Guo Farahnaz Fathordoobady Amir Amiri Anubhav Pratap-Singh Effect of high-pressure on protein structure, refolding, and crystallization Food Chemistry Advances High-pressure Protein refolding Protein crystallization Protein structure Bioprocessing |
| title | Effect of high-pressure on protein structure, refolding, and crystallization |
| title_full | Effect of high-pressure on protein structure, refolding, and crystallization |
| title_fullStr | Effect of high-pressure on protein structure, refolding, and crystallization |
| title_full_unstemmed | Effect of high-pressure on protein structure, refolding, and crystallization |
| title_short | Effect of high-pressure on protein structure, refolding, and crystallization |
| title_sort | effect of high pressure on protein structure refolding and crystallization |
| topic | High-pressure Protein refolding Protein crystallization Protein structure Bioprocessing |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001370 |
| work_keys_str_mv | AT albertobaldelli effectofhighpressureonproteinstructurerefoldingandcrystallization AT jiahuashi effectofhighpressureonproteinstructurerefoldingandcrystallization AT anikasingh effectofhighpressureonproteinstructurerefoldingandcrystallization AT yigongguo effectofhighpressureonproteinstructurerefoldingandcrystallization AT farahnazfathordoobady effectofhighpressureonproteinstructurerefoldingandcrystallization AT amiramiri effectofhighpressureonproteinstructurerefoldingandcrystallization AT anubhavpratapsingh effectofhighpressureonproteinstructurerefoldingandcrystallization |