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Characterization and stabilization in process development and product formulation for super large proteinaceous particles.

ABSTRACT: Super large proteinaceous particles (SLPPs) such as virus, virus like particles, and extracellular vesicles have successful and promising applications in vaccination, gene therapy, and cancer treatment. The unstable nature, the complex particulate structure and composition are challenges for their manufacturing and applications. Rational design of the processing should be built on the basis of fully understanding the characteristics of these bio-particles. This review highlights useful analytical techniques for characterization and stabilization of SLPPs in the process development and product formulations, including high performance size exclusion chromatography, multi-angle laser light scattering, asymmetrical flow field-flow fractionation, nanoparticle tracking analysis, CZE, differential scanning calorimetry, differential scanning fluorescence, isothermal titration calorimetry , and dual polarization interferometry. These advanced analytical techniques will be helpful in obtaining deep insight into the mechanism related to denaturation of SLPPs, and more importantly, in seeking solutions to preserve their biological functions against deactivation or denaturation. Combination of different physicochemical techniques, and correlation with in vitro or in vivo biological activity analyses, are considered to be the future trend of development in order to guarantee a high quality, safety, and efficacy of SLPPs.

SUBMITTER: Yang Y

PROVIDER: S-EPMC7645648 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature

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Characterization and stabilization in process development and product formulation for super large proteinaceous particles.

Yang Yanli Y Su Zhiguo Z Ma Guanghui G Zhang Songping S

Engineering in life sciences 20200719 11

Super large proteinaceous particles (SLPPs) such as virus, virus like particles, and extracellular vesicles have successful and promising applications in vaccination, gene therapy, and cancer treatment. The unstable nature, the complex particulate structure and composition are challenges for their manufacturing and applications. Rational design of the processing should be built on the basis of fully understanding the characteristics of these bio-particles. This review highlights useful analytica ...[more]

PMID: 33204232

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Project description:Abstract The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid?state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end?product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication. Solid?state and submerged fermentation with two different lactic acid bacteria strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) and ultrasonication were applied for the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of plant?based peas snacks. To ensure safety of the used technologies, microbiological characteristics and biogenic amines content in pea snacks were analyzed. Acceptable formulations of pea snacks were obtained with 1.0 g/100 g salt and by using fermentation, as the end?product was more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.

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Characterization and stabilization in process development and product formulation for super large proteinaceous particles.

Publications

Characterization and stabilization in process development and product formulation for super large proteinaceous particles.

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