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

• Published in: BBA advances Vol. 3; p. 100086
• Main Authors: Petit, Noémie, Dyer, Jolon M., Gerrard, Juliet A., Domigan, Laura J., Clerens, Stefan
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.01.2023; Elsevier
• Subjects: Bioactive peptides; Biomaterials; Food-derived peptide gels; Hydrogels; SABP; Self-assembling peptides; SABP; Food-derived peptide gels; Self-assembling peptides; Hydrogels; Bioactive peptides; Biomaterials
• ISSN: 2667-1603; 2667-1603
• DOI: 10.1016/j.bbadva.2023.100086

•Capping and uncapping a food-derived bioactive peptide altered its self-assembling properties.•Capped FFVAPFPEVFGK formed a self-supporting gel made of a dense fibrillar network.•Peptide concentration and incubation time influenced the gel mechanical properties of capped FFVAPFPEVFGK.•Uncapped FFVAPFPEVFGK demonstrated fibrillation potential. 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. 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. 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.