La bêta lactoglobuline (βlg) est une protéine globulaire qui forme le constituant majoritaire du sérum du lait ou petit lait. Par chauffage la protéine se dénature irréversiblement, puis s’assemble pour former des agrégats ou gels présentant des structures très différentes selon les conditions environnementales, en particulier de pH et de force ionique. Des travaux récents ont montré la possibilité de créer des agrégats stables de βlg de forme sphérique, de 100 à 400 nm de diamètre dans une plage de pH bien spécifique. Ces particules sphériques que nous appelons microgels, sont potentiellement très intéressantes pour des applications dans l’agroalimentaire (blanchissement, stabilisation d’interfaces et encapsulation). L’objectif de la thèse est d’étudier le mécanisme de formation de ces microgels et leurs propriétés structurales dans différentes conditions environnementales afin de pouvoir créer de nouvelles fonctionnalités. La première partie de la thèse a consisté à étudier l’influence du pH sur la formation des microgels. Les suspensions stables de microgels sont formées par chauffage de la solution de βlg en absence de sel jusqu’à 50 g.L-1 de protéine si le pH est placé dans une gamme très étroite entre 5,75 et 6,1. La densité de ces particules sphériques est environ 150 g.L-1 et leur rayon hydrodynamique diminue de 200 nm à 75 nm en augmentant le pH. La formation de ces microgels entraine une augmentation de pH, qui est nécessaire pour obtenir une suspension stable. L’augmentation spontanée du pH pendant la formation des microgels entraine une augmentation de leur densité de charge à la surface qui a pour conséquence d'empêcher leur agrégation. Ce mécanisme d’auto-stabilisation n’est plus suffisant si le pH initial est inférieur à 5,75 et on observe alors la précipitation des microgels. Les microgels ne sont plus formés au-delà d’une valeur critique du pH initial. Dans ce cas, les agrégats fibrillaires sont formés avec un rayon hydrodynamique d’environ 15 à 20 nm. La seconde partie de ce travail traite de la formation des microgels induite par l’ajout des ions calcium. Nous avons montré que des suspensions stables de microgels peuvent être obtenues en chauffant les solutions de βlg en présence des ions calcium. Les conditions de formation des microgels ont été étudiées à différents pH entre 5.8 et 7.5 et différentes concentrations de protéine entre 5 et 100 g.L-1. Il existe un rapport molaire critique calcium/protéine (R) pour former des microgels qui est indépendant de la concentration de protéine. R diminue en diminuant le pH. Les microgels ont un rayon hydrodynamique qui varie entre 100 et 300 nm et leur densité est comprise entre 200 et 450 g.L-1. La détermination de quantité de calcium lié aux microgels indique que le paramètre crucial pour la formation des microgels est la densité des charges nettes des protéines natives. Les suspensions de microgels sont stables dans certaines gammes étroites de R mais s’agrègent et précipitent ou gélifient à des concentrations de calcium plus élevées. Dans la troisième partie, nous avons continué à étudier la formation des microgels dans les étapes initiales et observer leur croissance en présence des ions calcium. On a proposé un mécanisme de formation des microgels de βlg, qui commence par un processus de nucléation et croissance. Des nucléi de tailles bien définies sont formés à la première étape, puis ils continuent à grossir jusqu’à la taille finale des microgels. A des faibles concentrations de calcium les microgels sont stables. A des concentrations plus élevées, les microgels peuvent s’agréger pour former des agrégats plus grands et finalement un gel. La structure des gels de microgels est hétérogène à l’échelle de la microscopie confocale et similaire à celle formée en présence de NaCl 0.3M. Pourtant le processus de formation de ces gels n’est pas le même... / Beta lactoglobulin (βlg) is a major whey protein in the bovine milk. Upon heating above its denaturation temperature (which is pH-dependent), this globular protein undergoes molecular changes leading to the irreversible aggregation. Depending on the pH and ionic strength, either protein aggregates or gels exhibiting various structures and morphologies have been described. Very recently, it was found that in a narrow range of the pH close to iso-electric point, stable suspensions of rather monodisperse spherical particles with a radius of about a hundred nanometers were formed. These spherical particles which were called microgels might be of special interest for the production of liquid dispersions of β-lactoglobulin aggregates exhibiting various functionalities for food applications. The project on which I report here was a collaboration with the Nestlé Reseach Center (Lausanne, Switzerland) and its objective was to study the formation and structural properties of the microgels in different environmental conditions. The first part of the project is to study the influence of the pH on the formation of microgels. Stable suspensions of protein microgels are formed by heating salt free βlg solutions at concentrations up to about C = 50 g.L-1 if the pH is set within a narrow range between 5.75 and 6.1. The internal protein concentration of these spherical particles is about 150 g.L-1 and the average hydrodynamic radius decreases with increasing pH from 200 nm to 75 nm. The formation of the microgels leads to an increase of the pH, which is a necessary condition to obtain stable suspensions. The spontaneous increase of the pH during microgel formation leads to an increase of their surface charge density and inhibits secondary aggregation. This self-stabilization mechanism is not sufficient if the initial pH is below 5.75 in which case secondary aggregation leads to precipitation. Microgels are no longer formed above a critical initial pH, but instead short curved protein strands are obtained with a hydrodynamic radius of about 15-20 nm. The second part of the work is about the formation of microgels driven by the addition of calcium ions. We found that stable suspensions of spherical protein particles (microgels) can be formed by heating βlg solutions in the presence of calcium ions. The conditions for the calcium induced microgel formation were studied at different pH between 5.8 and 7.5 and different protein concentrations between 5 – 100 g.L-1. The results showed that a critical molar ratio of calcium to proteins (R) is needed to form microgels independent of the protein concentration. R decreases with decreasing pH. The microgels have a hydrodynamic radius ranging from 100 to 300 nm and their internal protein concentration ranges from 0.2 to 0.45 g.mL-1. The determination of calcium bound to the microgels suggests that the crucial parameter for microgel formation is the net charge density of the native proteins. The microgel suspensions are stable in a narrow range of R but aggregate at higher Ca2+ concentrations. In the third part, we continued to investigate the formation of microgels at initial step and how it is growing in the presence of calcium ions. We have proposed a mechanism of formation of blg microgels which follows a nucleation and growing process. The nucleus with define size are formed at the initial state and that is growing in size to reach final size of aggregates. At low calcium concentration it stabilizes and then we obtain a stable suspension of microgels. But at high concentrations, the microgels here can jump to form big aggregates and finally a gel. The structure of gel from microgels is heterogenous at the scale of confocal microscopy and similar to those formed in the presence of NaCl 0.3 M. However the process of formation of these gels is not the same...

Beta lactoglobulin (βlg) is a major whey protein in the bovine milk. Upon heating above its denaturation temperature (which is pH-dependent), this globular protein undergoes molecular changes leading to the irreversible aggregation. Depending on the pH and ionic strength, either protein aggregates or gels exhibiting various structures and morphologies have been described. Very recently, it was found that in a narrow range of the pH close to iso-electric point, stable suspensions of rather monodisperse spherical particles with a radius of about a hundred nanometers were formed. These spherical particles which were called microgels might be of special interest for the production of liquid dispersions of β-lactoglobulin aggregates exhibiting various functionalities for food applications. The project on which I report here was a collaboration with the Nestlé Reseach Center (Lausanne, Switzerland) and its objective was to study the formation and structural properties of the microgels in different environmental conditions. The first part of the project is to study the influence of the pH on the formation of microgels. Stable suspensions of protein microgels are formed by heating salt free βlg solutions at concentrations up to about C = 50 g.L-1 if the pH is set within a narrow range between 5.75 and 6.1. The internal protein concentration of these spherical particles is about 150 g.L-1 and the average hydrodynamic radius decreases with increasing pH from 200 nm to 75 nm. The formation of the microgels leads to an increase of the pH, which is a necessary condition to obtain stable suspensions. The spontaneous increase of the pH during microgel formation leads to an increase of their surface charge density and inhibits secondary aggregation. This self-stabilization mechanism is not sufficient if the initial pH is below 5.75 in which case secondary aggregation leads to precipitation. Microgels are no longer formed above a critical initial pH, but instead short curved protein strands are obtained with a hydrodynamic radius of about 15-20 nm. The second part of the work is about the formation of microgels driven by the addition of calcium ions. We found that stable suspensions of spherical protein particles (microgels) can be formed by heating βlg solutions in the presence of calcium ions. The conditions for the calcium induced microgel formation were studied at different pH between 5.8 and 7.5 and different protein concentrations between 5 - 100 g.L-1. The results showed that a critical molar ratio of calcium to proteins (R) is needed to form microgels independent of the protein concentration. R decreases with decreasing pH. The microgels have a hydrodynamic radius ranging from 100 to 300 nm and their internal protein concentration ranges from 0.2 to 0.45 g.mL-1. The determination of calcium bound to the microgels suggests that the crucial parameter for microgel formation is the net charge density of the native proteins. The microgel suspensions are stable in a narrow range of R but aggregate at higher Ca2+ concentrations. In the third part, we continued to investigate the formation of microgels at initial step and how it is growing in the presence of calcium ions. We have proposed a mechanism of formation of blg microgels which follows a nucleation and growing process. The nucleus with define size are formed at the initial state and that is growing in size to reach final size of aggregates. At low calcium concentration it stabilizes and then we obtain a stable suspension of microgels. But at high concentrations, the microgels here can jump to form big aggregates and finally a gel. The structure of gel from microgels is heterogenous at the scale of confocal microscopy and similar to those formed in the presence of NaCl 0.3 M. However the process of formation of these gels is not the same...

A major challenge in biology is to understand and predict the effect of mutations on protein structure, stability and function. Chapter 1 provides a general introduction on protein sequence-structure relationships and use of the CcdAB toxin-antitoxin system as a model to study molecular determinants of mutant phenotypes. In Chapter 2, we describe the use of saturation mutagenesis combined with deep sequencing to determine phenotypes for 1664 single-site mutants of the E. coli cytotoxin, CcdB. We examined multiple expression levels, effects of multiple chaperones and proteases and employed extensive in vitro characterization to understand how mutations affect these phenotypes. While general substitution preferences are known, eg polar residues preferred at exposed positions and non-polar ones at buried positions, we show that depth from the surface is important and that there are distinctly different energetic penalties for each specific polar, charged and aromatic amino acid introduced at buried positions. We also show that over-expression of ATP independent chaperones can rescue mutant phenotypes. Other studies have primarily looked at effects of ATP dependent chaperone expression on phenotype, where it is not possible to say whether mutational effects on folding kinetics or thermodynamic stability are the primary determinant of altered phenotypes, since there is energy input with these chaperones. The data suggest that mutational effects on folding rather than stability determine the in vivo phenotype of CcdB mutants. This has important implications for efforts to predict phenotypic effects of mutations and in protein design. While looking at the mutational landscape of a given gene from an evolutionary perspective, it is important to establish the genotype-phenotype relationships under physiologically relevant conditions. At the molecular level, the relationship between gene sequence and fitness has implications for understanding both evolutionary processes and functional constraints on the encoded proteins. Chapter 3 describes a methodology to test the fitness of individual CcdB mutants in E.coli over several generations by monitoring the rate of plasmid loss. We also propose a methodology for high throughput analysis of a pool of CcdB mutants using deep sequencing to quantitate the relative population of each mutant in a population of E.coli cells, grown for several generations and build the fitness landscape. While the F-plasmid based CcdAB system is known to be involved in plasmid maintenance through post-segregational killing, recent identification of ccdAB homologs on the chromosome, including in pathogenic strains of E.coli and other bacteria, has led to speculations on their functional role on the chromosome. In Chapter 4, we show that both the native ccd operon of the E.coli O157 strain as well as the ccd operon from the F- plasmid when inserted on the E.coli chromosome lead to protection from cell death under multiple antibiotic stress conditions through formation of persisters. Both the ccdF and ccdO157 operons may share common mechanisms for activation under stress conditions and also display weak cross activation. The chromosomal toxin shows weaker activity as compared to the plasmidic counterpart and is therefore less efficient in causing cell death. This has important implications in generation of potential therapeutics that target these TA systems. Chapter 5 describes the use of site-saturation mutagenesis coupled with deep sequencing to infer mutational sensitivity for the intrinsically disordered antitoxin, CcdA. The data allows us to make comparisons between overall as well as residue specific mutational sensitivity patterns with that of globular proteins, like CcdB (described in Chapter 2) and study toxin- antitoxin interaction and regulation through saturation suppressor mutagenesis. Interestingly, we found several examples of synonymous point mutations in CcdA that lead to loss of its activity. In Chapter 6 we attempt to explore the molecular bases for some of these synonymous mutations. In most cases the mutated codon has a similar overall codon preference to the WT one. Initial findings suggest a change in mRNA structure leading to change in CcdB: CcdA ratio, thereby causing cell death. These observations have important implications, because TA systems are ubiquitous, highly regulated and are known to be involved in multiple functions including drug tolerance. However a role for RNA structure in their regulation has not been shown previously. Appendix–I lists the mutational sensitivity scores for the CcdB mutants. Phenotypes for CcdA mutants obtained through deep sequencing have been tabulated in Appendix-II. Overall, we provide extensive datasets for mutational sensitivities of a globular (CcdB) and an intrinsically disordered protein (CcdA). Exploration of the molecular determinants of these mutant phenotypes not only provides interesting insights into CcdAB operon function but is also useful in understanding various aspects of protein stability, folding and activity as well as regulation of gene expression in bacteria.