Oat Plant Amyloids for Sustainable Functional Materials.


Journal

Advanced science (Weinheim, Baden-Wurttemberg, Germany)
ISSN: 2198-3844
Titre abrégé: Adv Sci (Weinh)
Pays: Germany
ID NLM: 101664569

Informations de publication

Date de publication:
02 2022
Historique:
revised: 19 11 2021
received: 07 10 2021
pubmed: 22 12 2021
medline: 22 3 2022
entrez: 21 12 2021
Statut: ppublish

Résumé

Amyloid functional materials from amyloid fibril building blocks, produced in vitro from amyloidogenic natural proteins or synthetic peptides, show diverse functionalities ranging from environmental science and biomedicine, to nanotechnology and biomaterials. However, sustainable and affordable sources of amyloidogenic proteins remain the bottleneck for large-scale applications, and to date, interest remains essentially limited to fundamental studies. Plant-derived proteins would be an ideal source due to their natural abundance and low environmental impact. Hereby oat globulin, the primary protein of oat plant (Avena sativa), is utilized to yield high-quality amyloid fibrils and functional materials based thereof. These fibrils show a rich multistranded ribbon-like polymorphism and a fibrillization process with both irreversible and reversible pathways. The authors furthermore fabricate oat-amyloid aerogels, films, and membranes for possible use in water purification, sensors, and patterned electrodes. The sustainability footprint of oat-amyloids against other protein sources is demonstrated, anticipating an environmentally-efficient platform for advanced materials and technologies.

Identifiants

pubmed: 34931493
doi: 10.1002/advs.202104445
pmc: PMC8811842
doi:

Substances chimiques

Amyloid 0
Amyloidogenic Proteins 0
Plant Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

e2104445

Informations de copyright

© 2021 The Authors. Advanced Science published by Wiley-VCH GmbH.

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Auteurs

Jiangtao Zhou (J)

Department of Health Sciences and Technology, ETH Zurich, Zurich, 8092, Switzerland.

Ting Li (T)

School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, China.

Mohammad Peydayesh (M)

Department of Health Sciences and Technology, ETH Zurich, Zurich, 8092, Switzerland.

Mattia Usuelli (M)

Department of Health Sciences and Technology, ETH Zurich, Zurich, 8092, Switzerland.

Viviane Lutz-Bueno (V)

Department of Health Sciences and Technology, ETH Zurich, Zurich, 8092, Switzerland.

Jie Teng (J)

Department of Health Sciences and Technology, ETH Zurich, Zurich, 8092, Switzerland.

Li Wang (L)

School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, China.

Raffaele Mezzenga (R)

Department of Health Sciences and Technology, ETH Zurich, Zurich, 8092, Switzerland.
Department of Materials, ETH Zurich, Zurich, 8093, Switzerland.

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Classifications MeSH