Insight into the self-assembly and gel formation of a bioactive peptide derived from bovine casein

Noémie Petit; Jolon M Dyer; Juliet A Gerrard; Laura J Domigan; Stefan Clerens

doi:10.1016/j.bbadva.2023.100086

Insight into the self-assembly and gel formation of a bioactive peptide derived from bovine casein

BBA Adv. 2023 Mar 17:3:100086. doi: 10.1016/j.bbadva.2023.100086. eCollection 2023.

Authors

Noémie Petit^{1

2

3}, Jolon M Dyer^{1

4

5}, Juliet A Gerrard^{1

2

6

4}, Laura J Domigan^{1

2

6

7

4}, Stefan Clerens^{1

4

3}

Affiliations

¹ Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand.
² School of Biological Sciences, University of Auckland, Auckland, New Zealand.
³ AgResearch, Lincoln Research Centre, Private Bag 4749, Christchurch 8140, New Zealand.
⁴ Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand.
⁵ Plant and Food Research, Canterbury Agriculture & Science Centre, 74 Gerald St., Lincoln 7608, New Zealand.
⁶ School of Chemical Sciences, University of Auckland, Auckland, New Zealand.
⁷ Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.

Abstract

Abstract: The self-assembling and gelation properties of a bioactive peptide derived from bovine casein (FFVAPFPEVFGK) were studied in the peptide's natural form (uncapped, uncapFFV) and capped with protecting groups added to both termini (capped, capFFV). Although the natural peptide (uncapFFV) did not demonstrate self-assembly, the capped peptide (capFFV) spontaneously self-assembled and formed a self-supporting gel. Variations in peptide concentration and incubation time influenced the gel's mechanical properties, suggesting the peptide's properties could be tuned and exploited for different applications. These results suggest that food-derived bioactive peptides have good potential for self-assembly and therefore utilisation as gels in functional foods and nutraceuticals.

Background: Self-assembly is a natural phenomenon that occurs in many fundamental biological processes. Some peptides can self-assemble and form gels with tunable properties under given conditions. These properties, along with peptide bioactivity, can be combined to make unique biomaterials. Instead of synthesising the self-assembling bioactive peptides, we aim to extract them from natural sources. In order to use these peptides for different applications, it is essential to understand how we can trigger self-assembly and optimise the assembly conditions of these peptide gels.

Scope: The self-assembling and gelation properties of a bioactive peptide derived from bovine casein (FFVAPFPEVFGK) were studied in the peptide's natural form (uncapped, uncapFFV) and capped with protecting groups added to both termini (capped, capFFV).

Major conclusions: Although the natural peptide (uncapFFV) did not demonstrate self-assembly, the capped peptide (capFFV) spontaneously self-assembled and formed a self-supporting gel. Variations in peptide concentration and incubation time influenced the gel's mechanical properties, suggesting the peptide's properties could be tuned and exploited for different applications.

General significance: These results suggest that food-derived bioactive peptides have good potential for self-assembly and therefore utilisation as gels in functional foods and nutraceuticals.

Keywords: Bioactive peptides; Biomaterials; Food-derived peptide gels; Hydrogels; SABP; Self-assembling peptides.