Cornelus G. de Kruif

Bio: Cornelus G. de Kruif is an academic researcher from Utrecht University. The author has contributed to research in topics: Whey protein & Denaturation (biochemistry). The author has an hindex of 8, co-authored 8 publications receiving 1431 citations.

Complex coacervation of proteins and anionic polysaccharides

Abstract: Coacervation of proteins and anionic polysaccharides is both of practical and theoretical interest. From a large body of literature, it seems that the phase separation is mainly entropically driven, and may most probably be attributed to the delocalisation of the counter ions of the protein and the polysaccharide. The protein and polysaccharide appear to form complexes in solution, which can be viewed as new colloidal entities. These complex particles are neutral and exhibit an attractive interaction, which leads to a phase separation of the gas-liquid type in which a (very) dilute colloidal phase coexists with a very concentrated colloidal phase. In the case of strong poly-acids, usually, a precipitate is formed rather than a liquid coacervate phase. The structure of the concentrated polymer phase seems to resemble a continuous polymer phase in which the protein can diffuse around, as well as the individual polysaccharide molecules. Time scales of diffusion vary from milliseconds to days depending on the strength of the interaction. From a rheological point of view, the concentrated phase is much more viscous than elastic and the rheology resembles the behaviour of a (viscous) concentrated particle dispersion. Theoretical developments are limited probably due to the difficulty to describe the (correlated) charge distribution in the system. There is a strong interest in coacervates for the use of encapsulation. For the same reason, much attention is given to replacing the traditional gelatin by milk and plant proteins.

Rheological properties of whey protein/gum arabic coacervates

Abstract: Complex coacervation in whey protein (WP)/gum arabic (GA) mixtures occurred in a specific pH window between 2.5 and 4.8. After phase separation, a concentrated polymer (also called coacervate) phase was obtained, whose viscoelastic properties were studied at various pH values. The viscosity of the WP/GA coacervate exhibited a surprisingly low shear-rate dependence, especially at pH 4.0, from 0.3 to 30 s−1 and a shear thinning above 30 s−1, indicating a structural change. Hysteresis in the flow curve was measured at the pH values at which the electrostatic interactions were the strongest. Hysteresis was due to a slow structural rearrangement of the coacervate phase and, with time, the initial viscosity was completely recovered, showing that structural changes were reversible. In frequency sweep experiments, the values of the viscous modulus G″ were up to ten times higher than the values of the elastic modulus G′, indicating the highly viscous character of the coacervates. pH 4.0 appeared to be the pH at wh...

Liquid phase condensation in cell physiology and disease.

Abstract: BACKGROUND Living cells contain distinct subcompartments to facilitate spatiotemporal regulation of biological reactions. In addition to canonical membrane-bound organelles such as secretory vesicles and endoplasmic reticulum, there are many organelles that do not have an enclosing membrane yet remain coherent structures that can compartmentalize and concentrate specific sets of molecules. Examples include assemblies in the nucleus such as the nucleolus, Cajal bodies, and nuclear speckles and also cytoplasmic structures such as stress granules, P-bodies, and germ granules. These structures play diverse roles in various biological processes and are also increasingly implicated in protein aggregation diseases. ADVANCES A number of studies have shown that membrane-less assemblies exhibit remarkable liquid-like features. As with conventional liquids, they typically adopt round morphologies and coalesce into a single droplet upon contact with one another and also wet intracellular surfaces such as the nuclear envelope. Moreover, component molecules exhibit dynamic exchange with the surrounding nucleoplasm and cytoplasm. These findings together suggest that these structures represent liquid-phase condensates, which form via a biologically regulated (liquid-liquid) phase separation process. Liquid phase condensation increasingly appears to be a fundamental mechanism for organizing intracellular space. Consistent with this concept, several membrane-less organelles have been shown to exhibit a concentration threshold for assembly, a hallmark of phase separation. At the molecular level, weak, transient interactions between molecules with multivalent domains or intrinsically disordered regions (IDRs) are a driving force for phase separation. In cells, condensation of liquid-phase assemblies can be regulated by active processes, including transcription and various posttranslational modifications. The simplest physical picture of a homogeneous liquid phase is often not enough to capture the full complexity of intracellular condensates, which frequently exhibit heterogeneous multilayered structures with partially solid-like characters. However, recent studies have shown that multiple distinct liquid phases can coexist and give rise to richly structured droplet architectures determined by the relative liquid surface tensions. Moreover, solid-like phases can emerge from metastable liquid condensates via multiple routes of potentially both kinetic and thermodynamic origins, which has important implications for the role of intracellular liquids in protein aggregation pathologies. OUTLOOK The list of intracellular assemblies driven by liquid phase condensation is growing rapidly, but our understanding of their sequence-encoded biological function and dysfunction lags behind. Moreover, unlike equilibrium phases of nonliving matter, living cells are far from equilibrium, with intracellular condensates subject to various posttranslational regulation and other adenosine triphosphate–dependent biological activity. Efforts using in vitro reconstitution, combined with traditional cell biology approaches and quantitative biophysical tools, are required to elucidate how such nonequilibrium features of living cells control intracellular phase behavior. The functional consequences of forming liquid condensates are likely multifaceted and may include facilitated reaction, sequestration of specific factors, and organization of associated intracellular structures. Liquid phase condensation is particularly interesting in the nucleus, given the growing interest in the impact of nuclear phase behavior on the flow of genetic information; nuclear condensates range from micrometer-sized bodies such as the nucleolus to submicrometer structures such as transcriptional assemblies, all of which directly interact with and regulate the genome. Deepening our understanding of these intracellular states of matter not only will shed light on the basic biology of cellular organization but also may enable therapeutic intervention in protein aggregation disease by targeting intracellular phase behavior.

Complex coacervation of proteins and anionic polysaccharides

Abstract: Coacervation of proteins and anionic polysaccharides is both of practical and theoretical interest. From a large body of literature, it seems that the phase separation is mainly entropically driven, and may most probably be attributed to the delocalisation of the counter ions of the protein and the polysaccharide. The protein and polysaccharide appear to form complexes in solution, which can be viewed as new colloidal entities. These complex particles are neutral and exhibit an attractive interaction, which leads to a phase separation of the gas-liquid type in which a (very) dilute colloidal phase coexists with a very concentrated colloidal phase. In the case of strong poly-acids, usually, a precipitate is formed rather than a liquid coacervate phase. The structure of the concentrated polymer phase seems to resemble a continuous polymer phase in which the protein can diffuse around, as well as the individual polysaccharide molecules. Time scales of diffusion vary from milliseconds to days depending on the strength of the interaction. From a rheological point of view, the concentrated phase is much more viscous than elastic and the rheology resembles the behaviour of a (viscous) concentrated particle dispersion. Theoretical developments are limited probably due to the difficulty to describe the (correlated) charge distribution in the system. There is a strong interest in coacervates for the use of encapsulation. For the same reason, much attention is given to replacing the traditional gelatin by milk and plant proteins.

Emulsion-based delivery systems for lipophilic bioactive components.

Abstract: There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulating bioactive lipids. This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, ω-3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into foods. We then provide an overview of a number of emulsion-based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems could be produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using simple processing operations (for example, mixing, homogenizing, and thermal processing). For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. This knowledge can be used to facilitate the selection of the most appropriate emulsion-based delivery system for specific applications.

Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.

Abstract: There have been major advances in the design and fabrication of structured delivery systems for the encapsulation of nutraceutical and functional food components. A wide variety of delivery systems is now available, each with its own advantages and disadvantages for particular applications. This review begins by discussing some of the major nutraceutical and functional food components that need to be delivered and highlights the main limitations to their current utilization within the food industry. It then discusses the principles underpinning the rational design of structured delivery systems: the structural characteristics of the building blocks; the nature of the forces holding these building blocks together; and, the different ways of assembling these building blocks into structured delivery systems. Finally, we review the major types of structured delivery systems that are currently available to food scientists: lipid-based (simple, multiple, multilayer, and solid lipid particle emulsions); surfactant-based (simple micelles, mixed micelles, vesicles, and microemulsions) and biopolymer-based (soluble complexes, coacervates, hydrogel droplets, and particles). For each type of delivery system we describe its preparation, properties, advantages, and limitations.

Nanoencapsulation Techniques for Food Bioactive Components: A Review

Abstract: The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted.