Insight into the self-assembly and gel formation of a ...

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Highlights

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  Capping and uncapping a food-derived bioactive peptide altered its self-assembling properties.

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  Capped FFVAPFPEVFGK formed a self-supporting gel made of a dense fibrillar network.

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  Peptide concentration and incubation time influenced the gel mechanical properties of capped FFVAPFPEVFGK.

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  Uncapped FFVAPFPEVFGK demonstrated fibrillation potential.

Structured 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

Self-assembling peptides

Bioactive peptides

SABP

Hydrogels

Food-derived peptide gels

Biomaterials

Data availability

• Data will be made available on request.

© 2023 The Author(s). Published by Elsevier B.V.