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Ma L, Chai C, Wu W, Qi P, Liu X, Hao J. Hydrogels as the plant culture substrates: A review. Carbohydr Polym 2023; 305:120544. [PMID: 36737215 DOI: 10.1016/j.carbpol.2023.120544] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/20/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
A class of hydrophilic polymers known as "hydrogels" have extensive water content and three-dimensional crosslinked networks. Since the old period, they have been utilized as plant culture substrates to get around the drawbacks of hydroponics and soil. Numerous hydrogels, particularly polysaccharides with exceptional stability, high clarity, and low cost can be employed as plant substrates. Although numerous novel and functionalized hydrogels might assist in overcoming the drawbacks of conventional media and giving them more functions, the existing hydrogel-based plant growth substrates rarely benefit from the developments of gels in the previous few decades. Prospects include the development of new conduction techniques, the creation of potential new hydrogels, and the functionalization of the hydrogel as plant culture substrates.
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Affiliation(s)
- Lin Ma
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Chunxiao Chai
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Wenna Wu
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Ping Qi
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Xingcen Liu
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Jingcheng Hao
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China.
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Orekan J, Barbé B, Oeng S, Ronat JB, Letchford J, Jacobs J, Affolabi D, Hardy L. Culture media for clinical bacteriology in low- and middle-income countries: challenges, best practices for preparation and recommendations for improved access. Clin Microbiol Infect 2021; 27:1400-1408. [PMID: 34015533 DOI: 10.1016/j.cmi.2021.05.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 04/20/2021] [Accepted: 05/04/2021] [Indexed: 01/20/2023]
Abstract
BACKGROUND Culture media are fundamental in clinical microbiology. In laboratories in low- and middle-income countries (LMICs), they are mostly prepared in-house, which is challenging. OBJECTIVES This narrative review describes challenges related to culture media in LMICs, compiles best practices for in-house media preparation, gives recommendations to improve access to quality-assured culture media products in LMICs and formulates outstanding questions for further research. SOURCES Scientific literature was searched using PubMed and predefined MeSH terms. In addition, grey literature was screened, including manufacturer's websites and manuals as well as microbiology textbooks. CONTENT Bacteriology laboratories in LMICs often face challenges at multiple levels: lack of clean water and uninterrupted power supply, high environmental temperatures and humidity, dust, inexperienced and poorly trained staff, and a variable supply of consumables (often of poor quality). To deal with this at a base level, one should be very careful in selecting culture media. It is recommended to look for products supported by the national reference laboratory that are being distributed by an in-country supplier. Correct storage is key, as is appropriate preparation and waste management. Centralized media acquisition has been advocated for LMICs, a role that can be taken up by the national reference laboratories, next to guidance and support of the local laboratories. In addition, there is an important role in tropicalization and customization of culture media formulations for private in vitro diagnostic manufacturers, who are often still unfamiliar with the LMIC market and the plethora of bacteriology products. IMPLICATION The present narrative review will assist clinical microbiology laboratories in LMICs to establish best practices for handling culture media by defining quality, regulatory and research paths.
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Affiliation(s)
- Jeanne Orekan
- Clinical Microbiology, Centre National Hospitalier Universitaire Hubert Koutoukou Maga, Cotonou, Benin
| | - Barbara Barbé
- Department of Clinical Sciences, Institute of Tropical Medicine, Antwerp, Belgium.
| | - Sopheap Oeng
- Laboratory Department, Diagnostic Microbiology Development Program, Phnom Penh, Cambodia
| | - Jean-Baptiste Ronat
- Mini-Lab Project, Médecins Sans Frontières, Paris, France; Team ReSIST, INSERM U1184, School of Medicine University Paris-Saclay, France; Bacteriology-Hygiene Unit, Assistance Publique - Hôpitaux de Paris, Bicêtre Hospital, Le Kremlin-Bicêtre, France
| | - Joanne Letchford
- Laboratory Department, Diagnostic Microbiology Development Program, Phnom Penh, Cambodia
| | - Jan Jacobs
- Department of Clinical Sciences, Institute of Tropical Medicine, Antwerp, Belgium; Department of Microbiology, Immunology and Transplantation, KU Leuven, Leuven, Belgium
| | - Dissou Affolabi
- Clinical Microbiology, Centre National Hospitalier Universitaire Hubert Koutoukou Maga, Cotonou, Benin
| | - Liselotte Hardy
- Department of Clinical Sciences, Institute of Tropical Medicine, Antwerp, Belgium
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COSTA JND, BRITO SA, LEAL AR, RODRIGUES DDC, NASCIMENTO LGL, FIGUEIREDO RW, MATA P, SOUSA PHMD. Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.25819] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Mihalcea L, Barbu V, Enachi E, Andronoiu DG, Râpeanu G, Stoica M, Dumitrașcu L, Stănciuc N. Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation. Food Technol Biotechnol 2020; 58:20-29. [PMID: 32684784 PMCID: PMC7365344 DOI: 10.17113/ftb.58.01.20.6429] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 02/25/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate-chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fraction (expressed as cyanidin-3-O-glucoside equivalent) of (1.4±0.2) mg/g, while the total polyphenolic (expressed as gallic acid equivalents) and flavonoid (expressed as catechin equivalents) mass fractions were (3.3±0.6) and (1.6±0.5) mg/g, respectively. The confocal laser microscopy revealed the presence of the flavonoid pigments wrapped inside the matrix, whereas the anthocyanins were grouped into large and compact clusters. The microencapsulated powder was used for jelly formulation. The new food formulations have a satisfactory anthocyanin mass fraction ranging from (0.03±0.01) to (0.12±0.02) mg/g, while no significant differences were observed in flavonoid content. All the value-added jelly showed appreciable antioxidant activity. The in vitro digestibility results confirm a slow release of anthocyanins from the food matrices during simulated gastric digestion and a significant release of the bioactive compounds into the gut. The addition of microencapsulated powder caused a significant decrease in firmness, cohesiveness and springiness, leading to the destabilization of the gel structure, while reducing the attraction forces between the matrix components. The sensorial analysis indicated that the panellists preferred the sample with grape juice the most.
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Affiliation(s)
- Liliana Mihalcea
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Vasilica Barbu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Elena Enachi
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Doina Georgeta Andronoiu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Maricica Stoica
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Loredana Dumitrașcu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
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Das N, Tripathi N, Basu S, Bose C, Maitra S, Khurana S. Progress in the development of gelling agents for improved culturability of microorganisms. Front Microbiol 2015; 6:698. [PMID: 26257708 PMCID: PMC4511835 DOI: 10.3389/fmicb.2015.00698] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Accepted: 06/26/2015] [Indexed: 11/21/2022] Open
Abstract
Gelling agents are required for formulating both solid and semisolid media, vital for the isolation of microorganisms. Gelatin was the first gelling agent to be discovered but it soon paved the way for agar, which has far superior material qualities. Source depletion, issues with polymerase-chain-reaction and inability to sustain extermophiles etc., necessitate the need of other gelling agents. Many new gelling agents, such as xantham gum, gellan gum, carrageenan, isubgol, and guar gum have been formulated, raising the hopes for the growth of previously unculturable microorganisms. We evaluate the progress in the development of gelling agents, with the hope that our synthesis would help accelerate research in the field.
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Affiliation(s)
- Nabajit Das
- Department of Biological Sciences, Indian Institute of Science Education and Research KolkataKolkata, India
| | - Naveen Tripathi
- Department of Biological Sciences, Indian Institute of Science Education and Research KolkataKolkata, India
| | - Srijoni Basu
- Department of Biological Sciences, Indian Institute of Science Education and Research KolkataKolkata, India
| | - Chandra Bose
- Department of Biological Sciences, Indian Institute of Science Education and Research KolkataKolkata, India
| | - Susmit Maitra
- School of Biotechnology, Kalinga Institute of Industrial Technology UniversityBhubaneswar, India
| | - Sukant Khurana
- Department of Biological Sciences, Indian Institute of Science Education and Research KolkataKolkata, India
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Study of the interaction between water and Gelidium sesquipedale (Rhodophyta). Part I: Thermodynamic aspect of the sorption equilibrium. J Taiwan Inst Chem Eng 2013. [DOI: 10.1016/j.jtice.2013.01.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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