Structural changes induced in proteins by therapeutic ultrasounds

Marchioni, C.; Riccardi, E; Spinelli, Silvia; Dell’Unto, F.; Grimaldi, Paola; Bedini, Angelico; Giliberti, Claudia; Giuliani, Livio; Palomba, Raffaele; Castellano, A. Congiu

doi:10.1016/j.ultras.2009.02.003

Cited by 55 publications

(35 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Probably the higher lactose content of WPC could also explain the lower lipid oxidation rates of untreated WPC coated samples in relation to untreated WPI ones; the manufacture of WPC usually involves the application of higher heat treatment than that of WPI, so Maillard reaction could be more important during WPC processing and higher amounts of antioxidant compounds could have been generated. Marchioni et al (2009) have reported that the sonolysis of water in the presence of monoatomic gas forms free radicals and peroxides, which play an important role in the structural changes of proteins in sonicated solutions. However, Ashokkumar et al (2008) found that the generation of •OH radicals is strongly dependent on the ultrasound frequency applied, and the amount of these radicals generated at 20 kHz is minimal when compared to the treatment at higher frequencies (358 and 1062 kHz) as those used by Marchioni et al (2009).…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…Marchioni et al (2009) have reported that the sonolysis of water in the presence of monoatomic gas forms free radicals and peroxides, which play an important role in the structural changes of proteins in sonicated solutions. However, Ashokkumar et al (2008) found that the generation of •OH radicals is strongly dependent on the ultrasound frequency applied, and the amount of these radicals generated at 20 kHz is minimal when compared to the treatment at higher frequencies (358 and 1062 kHz) as those used by Marchioni et al (2009). These differences are attributed by the former authors to the unstable cavitation and the lower number of active bubbles that occur at low frequencies; these effects decrease the amount of water vapour within the collapsing bubbles and lead to a decrease in the amount of radicals generated.…”

Section: Lipid Oxidationmentioning

confidence: 99%

See 1 more Smart Citation

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Rodríguez-Turienzo

Cobos

Dı́az

2012

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Section: Lipid Oxidationmentioning

confidence: 99%

Section: Lipid Oxidationmentioning

confidence: 99%

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Rodríguez-Turienzo

Cobos

Dı́az

2012

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…12,13,27 However, cavitation has been shown to be associated with temperature increases, shock waves, shear stresses and damage to proteins and membranes. 15 It is clear that control and monitoring of cavitation events has allowed their application for enhanced tumor delivery of drugs without causing damage to cells or tissue, 5,12 but information on the impact of cavitation on the drugs themselves is scarce. A study by Lafond et al has reported the impact of unseeded cavitation on Dox, 21 but cavitation effects on newer therapeutics remain to be defined.…”

Section: Discussionmentioning

confidence: 99%

“…In particular, the high levels of microstreaming and shockwave generation associated with cavitation have the potential to break covalent bonds and denature secondary, tertiary and quaternary protein structure. 15 Such potential is especially pertinent to the most sophisticated and promising new anticancer agents, which are increasingly biological-based nanomedicines. 16 Here, we established a highly controlled environment in which we then tested the impact of cavitation on a small molecule (doxorubicin, Dox), an antibody (cetuximab) and non-enveloped (adenovirus, Ad) and enveloped (VV) viral vectors.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-mediated cavitation does not decrease the activity of small molecule, antibody or viral-based medicines

Myers¹,

Grundy²,

Rowe³

et al. 2018

IJN

View full text Add to dashboard Cite

The treatment of cancer using nanomedicines is limited by the poor penetration of these potentially powerful agents into and throughout solid tumors. Externally controlled mechanical stimuli, such as the generation of cavitation-induced microstreaming using ultrasound (US), can provide a means of improving nanomedicine delivery. Notably, it has been demonstrated that by focusing, monitoring and controlling the US exposure, delivery can be achieved without damage to surrounding tissue or vasculature. However, there is a risk that such stimuli may disrupt the structure and thereby diminish the activity of the delivered drugs, especially complex antibody and viral-based nanomedicines. In this study, we characterize the impact of cavitation on four different agents, doxorubicin (Dox), cetuximab, adenovirus (Ad) and vaccinia virus (VV), representing a scale of sophistication from a simple small-molecule drug to complex biological agents. To achieve tight regulation of the level and duration of cavitation exposure, a “cavitation test rig” was designed and built. The activity of each agent was assessed with and without exposure to a defined cavitation regime which has previously been shown to provide effective and safe delivery of agents to tumors in preclinical studies. The fluorescence profile of Dox remained unchanged after exposure to cavitation, and the efficacy of this drug in killing a cancer cell line remained the same. Similarly, the ability of cetuximab to bind its epidermal growth factor receptor target was not diminished following exposure to cavitation. The encoding of the reporter gene luciferase within the Ad and VV constructs tested here allowed the infectivity of these viruses to be easily quantified. Exposure to cavitation did not impact on the activity of either virus. These data provide compelling evidence that the US parameters used to safely and successfully delivery nanomedicines to tumors in preclinical models do not detrimentally impact on the structure or activity of these nanomedicines.

show abstract

“…This information becomes important because the sonication of water can generate ROS, pressures and high temperatures (Marchioni et al, 2009) (Shirahata et al, 1997).…”

Section: Ultrasound and Slightly Acidic Electrolyzed Water Effects Inmentioning

confidence: 99%

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

Flores¹,

Athayde²,

Silva³

et al. 2017

Food Res.

View full text Add to dashboard Cite

The quality of meat from different animal species is defined by chemical, physical sensory and microbiological characteristics, which can be influenced by procedures during the slaughter of animals. Technologies such as ultrasound (US) and slightly acidic electrolyzed water (SAEW) are being studied in order to assist in food processing and in developing methods that are economically viable and environmentally sustainable. The aim of this paper is to discuss the relationship between US and SAEW in relation to tenderness, microbiology, and oxidation of meat. The meat industry was a pioneer in the use of the ultrasound, which initially aimed to determine the layer of fat on carcasses and subsequently improve the tenderness of the meat. Recently studies mention that the ultrasound and SAEW can influence the microbiological parameters. The combination of both technologies should also be considered, with the possibility of enhancing the antimicrobial effects. However, there is little information regarding oxidative parameters promoted in meat for these two alternative technologies, where the individual or when interspersed use. Knowing the actions and consequences of ultrasound and SAEW in meat will enable the opening of new perspectives about the application of these technologies in the meat industry.

show abstract

Structural changes induced in proteins by therapeutic ultrasounds

Cited by 55 publications

References 26 publications

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Ultrasound-mediated cavitation does not decrease the activity of small molecule, antibody or viral-based medicines

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

Contact Info

Product

Resources

About