Biocorona formation of hen egg white proteins onto the surface of polystyrene and polyethylene terephthalate
Аутори
Gligorijević, NikolaLujić, Tamara
Mutić, Tamara
Vasović, Tamara
de Guzman, Maria Krishna
Aćimović, Jelena
Stanić-Vučinić, Dragana
Ćirković Veličković, Tanja
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Ovalbumin (OVA), a main protein of egg white, has characteristic structural fold of a
serpin-family of proteins, propensity to fibril formation and stability to digestion.
Microplastics (MPs) contaminating our food can interact with food proteins in the food
matrix and during digestion. In this study adsorption of OVA to polystyrene (PS) (110 μm
and 260 μm), polyethylene terephthalate (PET) (140 μm) MPs were investigated in acidic
(pH 3) and neutral (pH 7) conditions. Formations of corona on MPs were investigated
using isolated OVA and egg white protein extract comparatively. OVA adsorption depends
on MPs size, polymer chemistry and pH, being highest in acidic pH and higher for PS.
Adsorption of OVA to PS and PET reaches dynamic equilibrium after 4h resulting in
disruption of tertiary structure and formation of hard and soft corona around MPs. Shorter
fragments of OVA populate hard corona, while soft corona exclusively consist of full
length OVA, albeit in its non-native con...formation. The conformational changes resemble
those induced by heat treatment with re-arrangement of α-β secondary structures.
Structural changes are striking for the OVA in corona around MPs. Soft corona OVA
preserves thermal and proteolytic stability, but loses ability to form fibrils upon heating.
OVA is abundantly present in corona around MPs also in the presence of other egg white
proteins. MPs contaminating food may bind and change structure and functional properties
of main egg white protein.
Кључне речи:
ovalbumin / proteinsИзвор:
VI Simpozijum Srpskog udruženja za proteomiku (SePA) “Razvoj i primena novih metoda proteomike,” Zbornik apstrakata, 2. jun 2023. godine, Kragujevac / VI Symposium of a Serbian proteomic society: „Discussion and Application of New Methods of Proteomics,“ Book of abstratcs,, 2023, OP10-OP10Издавач:
- Kragujevac, Srbija : Prirodno-matematički fakultet, Univerzitet u Kragujevcu / Kragujevac, Serbia : Faculty of Science, University of Kragujevac
Финансирање / пројекти:
- European Union’s Horizon 2020 research and innovation programme under grant agreement No 965173
Институција/група
IHTMTY - CONF AU - Gligorijević, Nikola AU - Lujić, Tamara AU - Mutić, Tamara AU - Vasović, Tamara AU - de Guzman, Maria Krishna AU - Aćimović, Jelena AU - Stanić-Vučinić, Dragana AU - Ćirković Veličković, Tanja PY - 2023 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/6898 AB - Ovalbumin (OVA), a main protein of egg white, has characteristic structural fold of a serpin-family of proteins, propensity to fibril formation and stability to digestion. Microplastics (MPs) contaminating our food can interact with food proteins in the food matrix and during digestion. In this study adsorption of OVA to polystyrene (PS) (110 μm and 260 μm), polyethylene terephthalate (PET) (140 μm) MPs were investigated in acidic (pH 3) and neutral (pH 7) conditions. Formations of corona on MPs were investigated using isolated OVA and egg white protein extract comparatively. OVA adsorption depends on MPs size, polymer chemistry and pH, being highest in acidic pH and higher for PS. Adsorption of OVA to PS and PET reaches dynamic equilibrium after 4h resulting in disruption of tertiary structure and formation of hard and soft corona around MPs. Shorter fragments of OVA populate hard corona, while soft corona exclusively consist of full length OVA, albeit in its non-native conformation. The conformational changes resemble those induced by heat treatment with re-arrangement of α-β secondary structures. Structural changes are striking for the OVA in corona around MPs. Soft corona OVA preserves thermal and proteolytic stability, but loses ability to form fibrils upon heating. OVA is abundantly present in corona around MPs also in the presence of other egg white proteins. MPs contaminating food may bind and change structure and functional properties of main egg white protein. PB - Kragujevac, Srbija : Prirodno-matematički fakultet, Univerzitet u Kragujevcu / Kragujevac, Serbia : Faculty of Science, University of Kragujevac C3 - VI Simpozijum Srpskog udruženja za proteomiku (SePA) “Razvoj i primena novih metoda proteomike,” Zbornik apstrakata, 2. jun 2023. godine, Kragujevac / VI Symposium of a Serbian proteomic society: „Discussion and Application of New Methods of Proteomics,“ Book of abstratcs, T1 - Biocorona formation of hen egg white proteins onto the surface of polystyrene and polyethylene terephthalate SP - OP10 EP - OP10 UR - https://hdl.handle.net/21.15107/rcub_cer_6898 ER -
@conference{ author = "Gligorijević, Nikola and Lujić, Tamara and Mutić, Tamara and Vasović, Tamara and de Guzman, Maria Krishna and Aćimović, Jelena and Stanić-Vučinić, Dragana and Ćirković Veličković, Tanja", year = "2023", abstract = "Ovalbumin (OVA), a main protein of egg white, has characteristic structural fold of a serpin-family of proteins, propensity to fibril formation and stability to digestion. Microplastics (MPs) contaminating our food can interact with food proteins in the food matrix and during digestion. In this study adsorption of OVA to polystyrene (PS) (110 μm and 260 μm), polyethylene terephthalate (PET) (140 μm) MPs were investigated in acidic (pH 3) and neutral (pH 7) conditions. Formations of corona on MPs were investigated using isolated OVA and egg white protein extract comparatively. OVA adsorption depends on MPs size, polymer chemistry and pH, being highest in acidic pH and higher for PS. Adsorption of OVA to PS and PET reaches dynamic equilibrium after 4h resulting in disruption of tertiary structure and formation of hard and soft corona around MPs. Shorter fragments of OVA populate hard corona, while soft corona exclusively consist of full length OVA, albeit in its non-native conformation. The conformational changes resemble those induced by heat treatment with re-arrangement of α-β secondary structures. Structural changes are striking for the OVA in corona around MPs. Soft corona OVA preserves thermal and proteolytic stability, but loses ability to form fibrils upon heating. OVA is abundantly present in corona around MPs also in the presence of other egg white proteins. MPs contaminating food may bind and change structure and functional properties of main egg white protein.", publisher = "Kragujevac, Srbija : Prirodno-matematički fakultet, Univerzitet u Kragujevcu / Kragujevac, Serbia : Faculty of Science, University of Kragujevac", journal = "VI Simpozijum Srpskog udruženja za proteomiku (SePA) “Razvoj i primena novih metoda proteomike,” Zbornik apstrakata, 2. jun 2023. godine, Kragujevac / VI Symposium of a Serbian proteomic society: „Discussion and Application of New Methods of Proteomics,“ Book of abstratcs,", title = "Biocorona formation of hen egg white proteins onto the surface of polystyrene and polyethylene terephthalate", pages = "OP10-OP10", url = "https://hdl.handle.net/21.15107/rcub_cer_6898" }
Gligorijević, N., Lujić, T., Mutić, T., Vasović, T., de Guzman, M. K., Aćimović, J., Stanić-Vučinić, D.,& Ćirković Veličković, T.. (2023). Biocorona formation of hen egg white proteins onto the surface of polystyrene and polyethylene terephthalate. in VI Simpozijum Srpskog udruženja za proteomiku (SePA) “Razvoj i primena novih metoda proteomike,” Zbornik apstrakata, 2. jun 2023. godine, Kragujevac / VI Symposium of a Serbian proteomic society: „Discussion and Application of New Methods of Proteomics,“ Book of abstratcs, Kragujevac, Srbija : Prirodno-matematički fakultet, Univerzitet u Kragujevcu / Kragujevac, Serbia : Faculty of Science, University of Kragujevac., OP10-OP10. https://hdl.handle.net/21.15107/rcub_cer_6898
Gligorijević N, Lujić T, Mutić T, Vasović T, de Guzman MK, Aćimović J, Stanić-Vučinić D, Ćirković Veličković T. Biocorona formation of hen egg white proteins onto the surface of polystyrene and polyethylene terephthalate. in VI Simpozijum Srpskog udruženja za proteomiku (SePA) “Razvoj i primena novih metoda proteomike,” Zbornik apstrakata, 2. jun 2023. godine, Kragujevac / VI Symposium of a Serbian proteomic society: „Discussion and Application of New Methods of Proteomics,“ Book of abstratcs,. 2023;:OP10-OP10. https://hdl.handle.net/21.15107/rcub_cer_6898 .
Gligorijević, Nikola, Lujić, Tamara, Mutić, Tamara, Vasović, Tamara, de Guzman, Maria Krishna, Aćimović, Jelena, Stanić-Vučinić, Dragana, Ćirković Veličković, Tanja, "Biocorona formation of hen egg white proteins onto the surface of polystyrene and polyethylene terephthalate" in VI Simpozijum Srpskog udruženja za proteomiku (SePA) “Razvoj i primena novih metoda proteomike,” Zbornik apstrakata, 2. jun 2023. godine, Kragujevac / VI Symposium of a Serbian proteomic society: „Discussion and Application of New Methods of Proteomics,“ Book of abstratcs, (2023):OP10-OP10, https://hdl.handle.net/21.15107/rcub_cer_6898 .