Aggregation of amyloid β peptides is known to be one of the main processes responsible for Alzheimer’s disease. The resulting dementia is believed to be due in part to the formation of potentially toxic oligomers. However, the study of such intermediates and the understanding of how they form are very challenging because they are heterogeneous and transient in nature. Unfortunately, few techniques can quantify, in real time, the proportion and the size of the different soluble species during the aggregation process. In a previous work (Deleanu et al. Anal. Chem. 2021, 93, 6523−6533), we showed the potential of Taylor dispersion analysis (TDA) in amyloid speciation during the aggregation process of Aβ (1−40) and Aβ (1−42). The current work aims at exploring in detail the aggregation of amyloid Aβ (1− 40):Aβ (1−42) peptide mixtures with different proportions of each peptide (1:0, 3:1, 1:1, 1:3, and 0:1) using TDA and atomic force microscopy (AFM). TDA allowed for monitoring the kinetics of the amyloid assembly and quantifying the transient intermediates. Complementarily, AFM allowed the formation of insoluble fibrils to be visualized. Together, the two techniques enabled us to study the influence of the peptide ratios on the kinetics and the formation of potentially toxic oligomeric species.

Wheat gluten includes two major proteins classes, gliadin (25–60 kg/mol) and glutenin polymers (100 to > 2,000 kg/mol) each comprising several polypeptides routinely identified by size-exclusion chromatography and electrophoresis. Gluten proteins are rich in glutamine (30%) and contain several repeated sequences, linking them to the wide class of intrinsically disordered protein (IDP). Here we showed that an ethanol/water (EtOH/W, 50/50, v/v) extract of an industrial gluten, comprising 1/3 of glutenin polymers and 2/3 of gliadin, underwent liquid-liquid phase separation (LLPS) below 14 °C, leading to two coexisting phases, respectively rich and poor in protein. As the quenching depth increased, proteins of lower and lower molecular weight joined the rich phase, akin to what would have been obtained for a polydisperse polymer sample. Within the rich phase the mass ratio of glutenin over gliadin decreased from 2.5 to 0.5 as the temperature dropped from 14 °C to −0.8 °C. Concomitantly the concentration in glutenin polymers increased up to 143 ± 6 g/L (at 9 °C) and then stopped to evolve, suggesting that the binodal line intersected the gelation line below this temperature. Applying the Flory-Huggins (FH) lattice model for each gluten protein classes, we demonstrated that their partitioning in the coexisting phases followed a same temperature dependency. However, some gliadin species joined the rich phase above their critical temperature. Here, specific interactions with the glutenin polymers through weak forces were exemplified. The study demonstrated the relevance of the Flory-Huggins (FH) lattice model in predicting phase behavior even when applied to complex protein mixtures.

Both an experimental and a theoretical investigation of the fracture propagation mechanisms acting at the process zone scale in glassy polymers are presented. The main aim is to establish a common modeling for different kinds of glassy polymers presenting either steady-state fracture propagation or stick-slip fracture propagation or both, depending on loading conditions and sample shape. On the experimental point of view, new insights are provided by in-situ AFM measurements of the viscoplastic strain fields acting within the micrometric process zone in a brittle epoxy resin, which highlight an extremely slow unexpected steadystate regime with finite plastic strains of about 30% around a blunt crack tip, and accompanied by propagating shear lips. On the theoretical point of view, we apply to glassy polymers some recently developed models for describing soft dissipative fracture that are pertinent with the observed finite strains. We propose a unified modeling of the fracture energy for both the steady-state and stick-slip fracture propagation based on the evaluation of the energy dissipation density at a characteristic strain rate induced in the process zone by the competition between the crack propagation velocity and the macroscopic sample loading rate.