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Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications

Cao, Yiping, Mezzenga, Raffaele·2019·Advances in Colloid and Interface Science
DOI 10.1016/j.cis.2019.05.002
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Abstract

Amyloid fibrils have traditionally been considered only as pathological aggregates in human neurodegenerative diseases, but it is increasingly becoming clear that the propensity to form amyloid fibrils is a generic property for all proteins, including food proteins. Differently from the pathological amyloid fibrils, those derived from food proteins can be used as advanced materials in biomedicine, tissue engineering, environmental science, nanotechnology, material science as well as in food science, owing to a combination of highly desirable feature such as extreme aspect ratios, outstanding stiffness and a broad availability of functional groups on their surfaces. In food science, protein fibrillization is progressively recognized as an appealing strategy to broaden and improve food protein functionality. This review article discusses the various classes of reported food protein amyloid fibrils and their formation conditions. It furthermore considers amyloid fibrils in a broad context, from their structural characterization to their forming mechanisms and ensued physical properties, emphasizing their applications in food-related fields. Finally, the biological fate and the potential toxicity mechanisms of food amyloid fibrils are discussed, and an experimental protocol for their health safety validation is proposed in the concluding part of the review.

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Metadata

Authors
Cao, Y., & Mezzenga, R.
Venue
Advances in Colloid and Interface Science
Publisher
Elsevier BV
Published
2019-07
Volume
269
Pages
334-356
ISSN
0001-8686 (ISSN-L)
DOI
10.1016/j.cis.2019.05.002
OpenAlex
W2943891617
Cited by
649
References
9
FWCI
30.10
Type
journal article
Language
en
Open access
closed
Licence
  • www.elsevier.com/tdm/userlicense/1.0/ (tdm)
  • www.elsevier.com/legal/tdmrep-license (tdm)
Funders
  • ETH Zurich
  • China Scholarship Council

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CoChat. (2026). Citation check: Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications. https://app.cochat.ai/papers/10.1016/j.cis.2019.05.002
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Cao, Y., & Mezzenga, R. (2019). Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications. Advances in Colloid and Interface Science. https://doi.org/10.1016/j.cis.2019.05.002

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