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Wang W, Zhou R, Di S, Mao X, Huang WC. Switchable CO 2-Responsive Janus Nanoparticle for Lipase Catalysis in Pickering Emulsion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9967-9973. [PMID: 38639643 DOI: 10.1021/acs.jafc.4c00498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/20/2024]
Abstract
The use of convertible immobilized enzyme carriers is crucial for biphasic catalytic reactions conducted in Pickering emulsions. However, the intense mechanical forces during the conversion process lead to enzyme leakage, affecting the stability of the immobilized enzymes. In this study, a CO2-responsive switchable Janus (CrSJ) nanoparticle (NP) was developed using silica NP, with one side featuring aldehyde groups and the other side adsorbing N,N-dimethyldodecylamine. A switchable Pickering emulsion catalytic system for biphasic interface reactions was prepared by covalently immobilizing lipase onto the CrSJ NPs. The CO2-responsive nature of the CrSJ NPs allowed for rapid conversion of the Pickering emulsion, and covalent immobilization substantially reduced lipase leakage while enhancing the stability of the immobilization during the conversion process. Impressively, after repeated transformations, the Pickering emulsion still maintains its original structure. Following 10 consecutive cycles of esterification and hydrolysis reactions, the immobilized enzyme's activity remains at 77.7 and 79.5% of its initial activity, respectively. The Km of the CrSJ catalytic system showed no significant change compared to the free enzyme, while its Vmax values were 1.2 and 1.6 times that of the free enzyme in esterification and hydrolysis reactions, respectively.
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Affiliation(s)
- Wei Wang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Ruoyu Zhou
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Simiao Di
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Wen-Can Huang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China
- Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
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Fang X, Miao S, Zhang Y, Chen Z, Lai Y, Yang Y, Cheng S, Fan S, Yang J, Zhang Y, Chen Z, Liu S. Green synthesis and characterization of an orally bioactive artemisinin-zinc nanoparticle with enhanced bactericidal activity. Colloids Surf B Biointerfaces 2024; 234:113660. [PMID: 38042107 DOI: 10.1016/j.colsurfb.2023.113660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/19/2023] [Accepted: 11/19/2023] [Indexed: 12/04/2023]
Abstract
The occurrence of multidrug-resistant bacteria necessitates the development of new antibacterial agents. This study synthesized artemisinin-zinc nanoparticles (AZ NPs) using a simple green method and investigated their physicochemical properties, antibacterial activity, and oral biological activity. A spherical shape morphology of AZ NPs was observed by scanning and transmission electron microscopy, with a particle size of 73 ± 2.604 nm. Energy dispersive spectrometry analysis showed that the AZ NPs consisted mainly of Zn, C, N, and O elements. According to differential scanning calorimeter analysis, the AZ NPs were stable up to 450 °C. Fourier-transform infrared spectroscopy revealed that artemisinin successfully bound to zinc acetate. The AZ NPs showed antibacterial activity against Salmonella and Escherichia coli, with a minimum inhibitory concentration of 0.056 mg/mL for both and minimum bactericidal concentrations of 0.21 and 0.11 mg/mL, respectively. The mechanisms by which AZ NPs mediate membrane damage were revealed by the downregulation of gene expression, and potassium ion and protein leakage. In vivo safety trials of these drugs revealed low toxicity. After AZ NPs were administered to infected mice, the intestinal bacteria decreased significantly, liver and kidney function were restored, histopathological damage to the liver and spleen were reduced, and the expression of inflammatory cytokines decreased. Therefore, AZ NPs have the potential as an oral antibacterial agent and can be used in antibiotic development and in the pharmaceutical industry.
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Affiliation(s)
- Xue Fang
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China; Laboratory of Ruminant Infectious Disease Prevention and Control (East), Ministry of Agriculture and Rural Affairs, Shenyang 110866, China
| | - Shengnan Miao
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China
| | - Yan Zhang
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China
| | - Zhuo Chen
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China
| | - Yonghao Lai
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China
| | - Yumeng Yang
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China
| | - Siyuan Cheng
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China
| | - Shoudong Fan
- Dongwo Tongtai (Fengcheng) Bioengineering Co., Ltd, Dandong 118000, China
| | - Jiao Yang
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China
| | - Yi Zhang
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China; Laboratory of Ruminant Infectious Disease Prevention and Control (East), Ministry of Agriculture and Rural Affairs, Shenyang 110866, China.
| | - Zeliang Chen
- Key Laboratory of Livestock Infectious Diseases, Ministry of Education, Shenyang Agricultural University, Shenyang 110866, China; Laboratory of Ruminant Infectious Disease Prevention and Control (East), Ministry of Agriculture and Rural Affairs, Shenyang 110866, China.
| | - Shiwei Liu
- Department of Nephrology and Endocrinology, Wangjing Hospital, Chinese Academy of Chinese Medical Science, Beijing 100102, China.
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Wang W, Liu J, Khan MJ, Wang R, Francesco S, Sun J, Mao X, Huang WC. Magnetic macroporous chitin microsphere as a support for covalent enzyme immobilization. Int J Biol Macromol 2024; 256:128214. [PMID: 37992928 DOI: 10.1016/j.ijbiomac.2023.128214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 11/06/2023] [Accepted: 11/15/2023] [Indexed: 11/24/2023]
Abstract
In this study, a novel magnetic macroporous chitin microsphere (MMCM) was developed for enzyme immobilization. Chitin nanofibers were prepared and subsequently subjected to self-assembly with magnetic nanoparticles and PMMA (polymethyl methacrylate). Following this, microspheres were formed through spray drying, achieving a porous structure through etching. The MMCM serves as an effective support for immobilizing enzymes, allowing for their covalent immobilization both on the microsphere's surface and within its pores. The substantial surface area resulting from the porous structure leads to a 2.1-fold increase in enzyme loading capacity compared to non-porous microspheres. The MMCM enhances stability of the immobilized enzymes under various pH and temperature conditions. Furthermore, after 20 days of storage at 4 °C, the residual activity of the immobilized enzyme was 2.93 times that of the free enzyme. Even after being recycled 10 times, the immobilized enzyme retained 56.7 % of its initial activity. It's noteworthy that the active sites of the enzymes remained unchanged after immobilization using the MMCM, and kinetic analysis revealed that the affinity of the immobilized enzymes rivals that of the free enzymes.
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Affiliation(s)
- Wei Wang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Jiayuan Liu
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Muhammad Junaid Khan
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Rong Wang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Secundo Francesco
- Istituto di Scienze e Tecnologie Chimiche "Giulio Natta", Consiglio Nazionale delle Ricerche via Mario Bianco 9, 20131 Milan, Italy
| | - Jianan Sun
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Wen-Can Huang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China.
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Wang W, Liu J, Xu H, Zhang Y, Mao X, Huang WC. Characterization and comparison of carboxymethylation and TEMPO-mediated oxidation for polysaccharides modification. Int J Biol Macromol 2024; 256:128322. [PMID: 38000579 DOI: 10.1016/j.ijbiomac.2023.128322] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/18/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023]
Abstract
In this study, carboxymethylation and TEMPO-mediated oxidation were compared for their ability to introduce carboxyl groups to polysaccharides, using cellulose and chitin as model polysaccharides. The carboxyl group contents and changes in the molecular weight of carboxymethylated and TEMPO-oxidized cellulose/chitin were measured. The results revealed that carboxymethylation achieved higher carboxyl group contents, with values of 4.99 mmol/g for cellulose and 4.46 mmol/g for chitin, whereas for TEMPO-oxidized cellulose and chitin, the values were 1.64 mmol/g and 1.12 mmol/g, respectively. As a consequence of TEMPO-mediated oxidation, polysaccharides underwent degradation, leading to a decrease in the molecular weight of 42.46 % for oxidized cellulose and 64.5 % for oxidized chitin. Additionally, the crystallinity of carboxymethylated polysaccharides decreased with an increase in the carboxyl group contents, whereas that of TEMPO-oxidized polysaccharides remained unchanged. Furthermore, TEMPO-mediated oxidation selectively oxidized C6 primary hydroxyls, while carboxylmethylation converted all the hydroxyl groups on the polysaccharides.
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Affiliation(s)
- Wei Wang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Jiayuan Liu
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Huiwen Xu
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yan Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China
| | - Wen-Can Huang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, China.
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Huang WC, Zhao D, Xue C, Mao X. An efficient method for chitin production from crab shells by a natural deep eutectic solvent. MARINE LIFE SCIENCE & TECHNOLOGY 2022; 4:384-388. [PMID: 37073172 PMCID: PMC10077264 DOI: 10.1007/s42995-022-00129-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 03/22/2022] [Indexed: 05/03/2023]
Abstract
Crab shells are an important feedstock for chitin production. However, their highly compact structure significantly limits their use for the production of chitin under mild conditions. Here, a green and efficient approach using a natural deep eutectic solvent (NADES) to produce chitin from crab shells was developed. Its effectiveness in isolating chitin was investigated. The results showed that most proteins and minerals were removed from crab shells and the relative crystallinity of the isolated chitin reached 76%. The quality of the obtained chitin was comparable to chitin isolated by the acid-alkali method. This is the first report on a green method for efficient chitin production from crab shells. This study is expected to open new avenues for green and efficient production of chitin from crab shells.
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Affiliation(s)
- Wen-Can Huang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Dandan Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
- Laboratory for Marine Drugs and Bioproducts of Qingdao, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266200 China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
- Laboratory for Marine Drugs and Bioproducts of Qingdao, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266200 China
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