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Hasan MM, Ahmad A, Akter MZ, Choi YJ, Yi HG. Bioinks for bioprinting using plant-derived biomaterials. Biofabrication 2024; 16:042004. [PMID: 39079554 DOI: 10.1088/1758-5090/ad6932] [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: 09/26/2023] [Accepted: 07/30/2024] [Indexed: 08/23/2024]
Abstract
Three-dimensional (3D) bioprinting has revolutionized tissue engineering by enabling the fabrication of complex and functional human tissues and organs. An essential component of successful 3D bioprinting is the selection of an appropriate bioink capable of supporting cell proliferation and viability. Plant-derived biomaterials, because of their abundance, biocompatibility, and tunable properties, hold promise as bioink sources, thus offering advantages over animal-derived biomaterials, which carry immunogenic concerns. This comprehensive review explores and analyzes the potential of plant-derived biomaterials as bioinks for 3D bioprinting of human tissues. Modification and optimization of these materials to enhance printability and biological functionality are discussed. Furthermore, cancer research and drug testing applications of the use of plant-based biomaterials in bioprinting various human tissues such as bone, cartilage, skin, and vascular tissues are described. Challenges and limitations, including mechanical integrity, cell viability, resolution, and regulatory concerns, along with potential strategies to overcome them, are discussed. Additionally, this review provides insights into the potential use of plant-based decellularized ECM (dECM) as bioinks, future prospects, and emerging trends in the use of plant-derived biomaterials for 3D bioprinting applications. The potential of plant-derived biomaterials as bioinks for 3D bioprinting of human tissues is highlighted herein. However, further research is necessary to optimize their processing, standardize their properties, and evaluate their long-termin vivoperformance. Continued advancements in plant-derived biomaterials have the potential to revolutionize tissue engineering and facilitate the development of functional and regenerative therapies for diverse clinical applications.
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Affiliation(s)
- Md Mehedee Hasan
- Department of Convergence Biosystems Engineering, College of Agriculture and Life Sciences (CALS), Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ashfaq Ahmad
- Department of Convergence Biosystems Engineering, College of Agriculture and Life Sciences (CALS), Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Mst Zobaida Akter
- Department of Convergence Biosystems Engineering, College of Agriculture and Life Sciences (CALS), Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
| | - Yeong-Jin Choi
- Advanced Bio and Healthcare Materials Research Division, Korea Institute of Materials Science (KIMS), Changwon 51508, Republic of Korea
| | - Hee-Gyeong Yi
- Department of Convergence Biosystems Engineering, College of Agriculture and Life Sciences (CALS), Chonnam National University, Gwangju 61186, Republic of Korea
- Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju, Republic of Korea
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Li ZX, Deng HQ, Jiang J, He ZQ, Li DM, Ye XG, Chen Y, Hu Y, Huang C. Effect of hydrothermal treatment on the rheological properties of xanthan gum. Int J Biol Macromol 2024; 270:132229. [PMID: 38734337 DOI: 10.1016/j.ijbiomac.2024.132229] [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: 01/26/2024] [Revised: 04/17/2024] [Accepted: 05/03/2024] [Indexed: 05/13/2024]
Abstract
In this study, the effect of hydrothermal treatment with different temperatures (120-180 °C) on the rheological properties of xanthan gum was evaluated. When the temperature of hydrothermal treatment was relatively low (120 °C), the rheological properties of the hydrothermally treated xanthan gum was similar to the untreated xanthan gum (pseudoplastic and solid-like/gel-like behavior). However, as the temperature of hydrothermal treatment was higher, the rheological properties of the hydrothermally treated xanthan gum changed greatly (e.g., a wider range of Newtonian plateaus in flow curves, existence of a critical frequency between the storage modulus (G') and the loss modulus (G") in the dynamic viscoelasticity measurement, variation of complex viscosity). Although the hydrothermal treatment showed little influence on the functional groups of xanthan gum, it altered the micromorphology of xanthan gum from uneven and rough lump-like to thinner and smoother flake-like. In addition, higher concentration (2 %) of hydrothermally treated xanthan gum made its viscosity close to that of the untreated xanthan gum (1 %). Besides, hydrothermal treatment also affected the effect of temperature and salt (CaCl2) adding on the rheological properties of xanthan gum. Overall, this study can provide some useful information on the rheological properties of xanthan gum after hydrothermal treatment.
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Affiliation(s)
- Zhi-Xuan Li
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; Key Laboratory of Quantitative Synthetic Biology, Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, People's Republic of China
| | - Hui-Qiong Deng
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Jie Jiang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Zi-Qing He
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Dong-Mei Li
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Xi-Guang Ye
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yun Chen
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yong Hu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
| | - Chao Huang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
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Becerril-Castro IB, Negrín-Montecelo Y, Moreno J, Correa-Duarte MA, Giannini V, Alvarez-Puebla RA. Eco-friendly and biocompatible gelatin plasmonic filters for UV-vis-NIR light. Commun Chem 2024; 7:115. [PMID: 38796547 PMCID: PMC11128008 DOI: 10.1038/s42004-024-01202-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Accepted: 05/14/2024] [Indexed: 05/28/2024] Open
Abstract
The quest for environmentally sustainable materials spans many fields and applications including optical materials. Here, we present the development of light filters using a gelatin-based nanocomposite. Owing to the plasmonic properties of metallic nanoparticles (NPs), strong light-matter interactions, these filters can be customized across the UV-Visible-NIR spectrum. The filters are designed for modular use, allowing for the addition or removal of desired spectral ranges. Moreover, the nanocomposites are composed of biodegradable and biocompatible materials which highlight the intersection of chemistry and ecological awareness for the exploration of new eco-friendly alternatives. These plasmonic gelatin-based filters block light due to the Localized Surface Plasmon Resonance (LSPR) of the NPs and can be tailored to meet various requirements, akin to a diner selecting options from a menu. This approach is inspired by culinary techniques, and we anticipate it will stimulate further exploration of biomaterials for applications in optics, materials science or electronics.
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Affiliation(s)
- I Brian Becerril-Castro
- Department of Physical and Inorganic Chemistry, Universitat Rovira i Virgili, Carrer de Marcel∙lí Domingo 2-4-6, 43007, Tarragona, Spain
| | - Yoel Negrín-Montecelo
- Department of Physical and Inorganic Chemistry, Universitat Rovira i Virgili, Carrer de Marcel∙lí Domingo 2-4-6, 43007, Tarragona, Spain
| | - Josep Moreno
- Deliranto, Carrer de Llevant, 7, 43840, Salou, Spain
| | | | - Vincenzo Giannini
- Instituto de Estructura de la Materia (IEM), Consejo Superior de Investigaciones Científicas (CSIC), Serrano 121, 28006, Madrid, Spain.
- Technology Innovation Institute, Masdar City, Abu Dhabi, United Arab Emirates.
- Centre of Excellence ENSEMBLE3 sp. z o.o., Wolczynska 133, Warsaw, 01-919, Poland.
| | - Ramón A Alvarez-Puebla
- Department of Physical and Inorganic Chemistry, Universitat Rovira i Virgili, Carrer de Marcel∙lí Domingo 2-4-6, 43007, Tarragona, Spain.
- ICREA, Passeig Lluís Companys 23, 08010, Barcelona, Spain.
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Kandil M, Yilmaz-Ersan L. A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect. AN ACAD BRAS CIENC 2024; 96:e20230658. [PMID: 38808815 DOI: 10.1590/0001-3765202420230658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Accepted: 08/14/2023] [Indexed: 05/30/2024] Open
Abstract
In the present study, the effect of xanthan gum was evaluated on the metabolic activity and survival of two probiotic strains, namely B. lactis and L. casei using in vitro assay and skim milk model system. In vitro assay was carried out identifying by pH, optical cell density (OD), and formation of postbiotics (lactic, acetic, propionic, and butyric acids) in different basal media including glucose, inulin, and xanthan gum as carbon source. The highest pH values were recorded for control (without carbon source) and media with xanthan gum, whereas the media with glucose and xanthan gum had the highest OD values. In comparison to strains, B. lactis had higher pH and lower OD values than L. casei. It was found that xanthan gum supported the formation of postbiotics as a result of bacterial fermentation. In the skim milk model system, xanthan gum did not negatively affect probiotic viability, and the counts of both strains were above the required level for health benefits (8 log cfu g-1) after 28-day storage. The use of xanthan gum in skim milk matrix positively affected techno-functional properties such as syneresis, color, and textural parameters of samples.
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Affiliation(s)
- Mervenur Kandil
- Bursa Uludag University, Graduate School of Natural and Applied Sciences, 16059, Bursa, Turkiye
| | - Lutfiye Yilmaz-Ersan
- Bursa Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059, Bursa, Turkiye
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Tiwari ON, Bobby MN, Kondi V, Halder G, Kargarzadeh H, Ikbal AMA, Bhunia B, Thomas S, Efferth T, Chattopadhyay D, Palit P. Comprehensive review on recent trends and perspectives of natural exo-polysaccharides: Pioneering nano-biotechnological tools. Int J Biol Macromol 2024; 265:130747. [PMID: 38479657 DOI: 10.1016/j.ijbiomac.2024.130747] [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: 09/03/2023] [Revised: 02/22/2024] [Accepted: 03/07/2024] [Indexed: 04/18/2024]
Abstract
Exopolysaccharides (EPSs), originating from various microbes, and mushrooms, excel in their conventional role in bioremediation to showcase diverse applications emphasizing nanobiotechnology including nano-drug carriers, nano-excipients, medication and/or cell encapsulation, gene delivery, tissue engineering, diagnostics, and associated treatments. Acknowledged for contributions to adsorption, nutrition, and biomedicine, EPSs are emerging as appealing alternatives to traditional polymers, for biodegradability and biocompatibility. This article shifts away from the conventional utility to delve deeply into the expansive landscape of EPS applications, particularly highlighting their integration into cutting-edge nanobiotechnological methods. Exploring EPS synthesis, extraction, composition, and properties, the discussion emphasizes their structural diversity with molecular weight and heteropolymer compositions. Their role as raw materials for value-added products takes center stage, with critical insights into recent applications in nanobiotechnology. The multifaceted potential, biological relevance, and commercial applicability of EPSs in contemporary research and industry align with the nanotechnological advancements coupled with biotechnological nano-cleansing agents are highlighted. EPS-based nanostructures for biological applications have a bright future ahead of them. Providing crucial information for present and future practices, this review sheds light on how eco-friendly EPSs derived from microbial biomass of terrestrial and aquatic environments can be used to better understand contemporary nanobiotechnology for the benefit of society.
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Affiliation(s)
- Onkar Nath Tiwari
- Centre for Conservation and Utilization of Blue Green Algae, Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Md Nazneen Bobby
- Department of Biotechnology, Vignan's Foundation for Science, Technology & Research, Vadlamudi, Andhra Pradesh 522213, India
| | - Vanitha Kondi
- Department of Pharmaceutics, Vishnu Institute of Pharmaceutical Education and Research, Narsapur, Medak 502313, Telangana, India
| | - Gopinath Halder
- Department of Chemical Engineering, National Institute of Technology Durgapur, West Bengal 713209, India
| | - Hanieh Kargarzadeh
- Center of Molecular and Macromolecular Studies, Polish Academy of Sciences, Seinkiewicza 112, 90-363 Lodz, Poland
| | - Abu Md Ashif Ikbal
- Department of Pharmaceutical Sciences, Drug Discovery Research Laboratory, Assam University, Silchar 788011, India
| | - Biswanath Bhunia
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Sabu Thomas
- School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Priyadarshini Hills, Athirampuzha, Kerala, 686560, India; Department of Chemical Sciences, University of Johannesburg, P.O. Box, 17011, Doornfontein, 2028, Johannesburg, South Africa
| | - Thomas Efferth
- Department of Pharmaceutical Biology, Institute of Pharmaceutical and Biomedical Sciences, University of Mainz, Staudinger Weg 5, 55128 Mainz, Germany
| | - Debprasad Chattopadhyay
- ICMR-National Institute of Traditional Medicine, Nehru Nagar, Belagavi 590010, India; School of Life Sciences, Swami Vivekananda University, Barrackpore, Kolkata 700102, India
| | - Partha Palit
- Department of Pharmaceutical Sciences, Drug Discovery Research Laboratory, Assam University, Silchar 788011, India.
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Kumar P, Kumar B, Gihar S, Kumar D. Review on emerging trends and challenges in the modification of xanthan gum for various applications. Carbohydr Res 2024; 538:109070. [PMID: 38460462 DOI: 10.1016/j.carres.2024.109070] [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: 12/19/2023] [Revised: 02/15/2024] [Accepted: 02/24/2024] [Indexed: 03/11/2024]
Abstract
This review explores the realm of structural modifications and broad spectrum of their potential applications, with a special focus on the synthesis of xanthan gum derivatives through graft copolymerization methods. It delves into the creation of these derivatives by attaching functional groups (-OH and -COOH) to xanthan gum, utilizing a variety of initiators for grafting, and examining their diverse applications, especially in the areas of food packaging, pharmaceuticals, wastewater treatment, and antimicrobial activities. Xanthan gum is a biocompatible, biodegradable, less toxic, bioactive, and cost-effective natural polymer derived from Xanthomonas species. The native properties of xanthan gum can be improved by cross-linking, grafting, curing, blending, and various modification techniques. Grafted xanthan gum has excellent biodegradability, metal binding, dye adsorption, immunological properties, and wound healing ability. Owing to its remarkable properties, such as biocompatibility and its ability to form gels resembling the extracellular matrix of tissues, modified xanthan gum finds extensive utility across biomedicine, engineering, and the food industry. Furthermore, the review also covers various modified derivatives of xanthan gum that exhibit excellent biodegradability, metal binding, dye adsorption, immunological properties, and wound healing abilities. These applications could serve as important resources for a wide range of industries in future product development.
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Affiliation(s)
- Pramendra Kumar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India.
| | - Brijesh Kumar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India
| | - Sachin Gihar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India
| | - Deepak Kumar
- Department of Applied Chemistry, M. J.P. Rohilkhand University, Bareilly, 243006, U.P, India
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Wang K, Cheng Z, Qiao D, Xie F, Zhao S, Zhang B. Polysaccharide-dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38556920 DOI: 10.1080/10408398.2024.2330711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/02/2024]
Abstract
The global aging population has brought about a pressing health concern: dysphagia. To effectively address this issue, we must develop specialized diets, such as thickened fluids made with polysaccharide-dextrin (e.g., water, milk, juices, and soups), which are crucial for managing swallowing-related problems like aspiration and choking for people with dysphagia. Understanding the flow behaviors of these thickened fluids is paramount, and it enables us to establish methods for evaluating their suitability for individuals with dysphagia. This review focuses on the shear and extensional flow properties (e.g., viscosity, yield stress, and viscoelasticity) and tribology (e.g., coefficient of friction) of polysaccharide-dextrin-based thickened fluids and highlights how dextrin inclusion influences fluid flow behaviors considering molecular interactions and chain dynamics. The flow behaviors can be integrated into the development of diverse evaluation methods that assess aspects such as flow velocity, risk of aspiration, and remaining fluid volume. In this context, the key in-vivo (e.g., clinical examination and animal model), in-vitro (e.g., the Cambridge Throat), and in-silico (e.g., Hamiltonian moving particles semi-implicit) evaluation methods are summarized. In addition, we explore the potential for establishing realistic assessment methods to evaluate the swallowing performance of thickened fluids, offering promising prospects for the future.
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Affiliation(s)
- Kedu Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Zihang Cheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath, UK
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
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Asase RV, Glukhareva TV. Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review. Food Sci Biotechnol 2024; 33:749-767. [PMID: 38371690 PMCID: PMC10866857 DOI: 10.1007/s10068-023-01442-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 02/20/2024] Open
Abstract
Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.
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Affiliation(s)
- Richard Vincent Asase
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
| | - Tatiana Vladimirovna Glukhareva
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
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Krstonošić V, Pavlović N, Nikolić I, Milutinov J, Ćirin D. Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum. Int J Biol Macromol 2024; 260:129610. [PMID: 38246463 DOI: 10.1016/j.ijbiomac.2024.129610] [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: 07/26/2023] [Revised: 12/31/2023] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
The aim of this work was to determine rheological and disperse characteristics and stability of oil-in-water emulsions stabilized by soy protein isolate (SPI) and xanthan gum (XG), as natural components. The effects of their combination on emulsion stabilization have not been investigated yet. The existence of interactions between the two macromolecules were indicated by the influence of XG on SPI surface hydrophobicity and surface tension values. Increase in SPI concentration from 1 to 3 % shift of distribution curves towards smaller particle size, while the opposite effects of further increase of SPI was obtained. The emulsions stabilized by SPI showed shear-thinning flow behavior, which changed to thixotropic at 5 % of SPI concentration. The presence of XG in emulsions at low concentrations did not affect the size distribution of the droplets, while at 0.1 % of XG Sauter mean diameter value raised and distribution curves were shifted towards a higher particle size. The presence of XG at higher concentration resulted in thixotropic flow behavior of emulsions. Also, increase in XG concentration led to the increase in consistency index and extent of non-Newtonian behavior of emulsions and enhanced the influence of the elastic modulus and creaming stability of the systems.
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Affiliation(s)
- Veljko Krstonošić
- University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000, Novi Sad, Serbia.
| | - Nebojša Pavlović
- University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000, Novi Sad, Serbia
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia
| | - Jovana Milutinov
- University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000, Novi Sad, Serbia
| | - Dejan Ćirin
- University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000, Novi Sad, Serbia
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Wang Y, Zhu S, Zhang T, Gao M, Zhan X. New Horizons in Probiotics: Unraveling the Potential of Edible Microbial Polysaccharides through In Vitro Digestion Models. Foods 2024; 13:713. [PMID: 38472826 DOI: 10.3390/foods13050713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
In vitro digestion models, as innovative assessment tools, possess advantages such as speed, high throughput, low cost, and high repeatability. They have been widely applied to the investigation of food digestion behavior and its potential impact on health. In recent years, research on edible polysaccharides in the field of intestinal health has been increasing. However, there is still a lack of systematic reviews on the application of microbial-derived edible polysaccharides in in vitro intestinal models. This review thoroughly discusses the limitations and challenges of static and dynamic in vitro digestion experiments, while providing an in-depth introduction to several typical in vitro digestion models. In light of this, we focus on the degradability of microbial polysaccharides and oligosaccharides, with a particular emphasis on edible microbial polysaccharides typically utilized in the food industry, such as xanthan gum and gellan gum, and their potential impacts on intestinal health. Through this review, a more comprehensive understanding of the latest developments in microbial polysaccharides, regarding probiotic delivery, immobilization, and probiotic potential, is expected, thus providing an expanded and deepened perspective for their application in functional foods.
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Affiliation(s)
- Yuying Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Shengyong Zhu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Tiantian Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
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Kamer DDA, Kaynarca GB, Yılmaz OŞ, Gümüş T. Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance. Int J Biol Macromol 2024; 259:129342. [PMID: 38216009 DOI: 10.1016/j.ijbiomac.2024.129342] [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: 08/29/2023] [Revised: 12/27/2023] [Accepted: 01/07/2024] [Indexed: 01/14/2024]
Abstract
The current study investigated the potential of utilizing wine lees extract (WLE) from red wine to enhance the sustainability and cost-effectiveness of xanthan gum (XG). A novel hydrogel system was successfully generated by cross-linking WLE and XG. Response surface methodology (RSM) was used to thoroughly analyze the characteristics of this novel hydrogel to understand its behavior and possible applications. Consistency index (K), flow behavior index (n), water holding capacity (%), and oil binding capacity (%) of the cross-linked hydrogels were optimized, and the best formulation was determined to be 0.81 % XG + 0.67 % WLE and crosslink temperature of 47 °C. The addition of WLE (0-1 % w/v) to different concentrations of XG (0-1 % w/v) was found to have a notable impact on the rheological properties, but changes in cross-link temperature (45-65 °C) did not have a significant effect. The activation energy was increased by incorporating WLE at XG concentration above 0.5 %, indicating a more robust and stable structure. FTIR and SEM analyses confirmed the chemical bonding structure of the optimum hydrogel. Incorporating WLE could significantly improve the functional properties of XG hydrogels, allowing the development of healthier product formulations.
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Affiliation(s)
| | - Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Turkey
| | - Oylum Şimal Yılmaz
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
| | - Tuncay Gümüş
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
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12
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Jadav M, Solanki R, Patel S, Pooja D, Kulhari H. Development of thiolated xanthan gum-stearylamine conjugate based mucoadhesive system for the delivery of biochanin-A to melanoma cells. Int J Biol Macromol 2024; 257:128693. [PMID: 38092110 DOI: 10.1016/j.ijbiomac.2023.128693] [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: 08/18/2023] [Revised: 12/01/2023] [Accepted: 12/07/2023] [Indexed: 12/19/2023]
Abstract
Recently, instead of creating new active compounds, scientists have been working to increase the bioavailability and residence time of existing drugs by modifying the characteristics of the delivery systems. In the present study, a novel mucoadhesive bioconjugate (SN-XG-SH) was synthesized by functionalizing a polysaccharide xanthan gum (XG) with cysteamine hydrochloride (CYS) and a lipid stearylamine (SN). FTIR, CHNS and 1H NMR studies confirmed the successful synthesis of SN-XG-SH. Mucoadhesion of the thiolated XG was enhanced and evaluated by different methods. Disulfide bond formation between thiolated XG and skin mucus enhances mucoadhesive behavior. The mucoadhesive bioconjugate was used to prepare nanoparticles for the delivery of hydrophobic biochanin-A (Bio-A) for the treatment of melanoma. The thiolated xanthan gum nanoparticles also demonstrated high drug entrapment efficiency, sustained drug release, and high storage stability. The drug loaded nanoparticles (Bio-A@TXNPs) significantly improved the cytotoxicity of Bio-A against human epidermoid cancer cells (A431 cells) by inducing apoptosis and changing mitochondrial membrane potential. In conclusion, thiolation of XG improves its mucoadhesive properties and prolongs the release of Bio-A. Thus, thiolated XG conjugate has a high potential for use as a bioadhesive agent in controlled and localised delivery of drugs in different skin diseases including melanoma.
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Affiliation(s)
- Mahima Jadav
- School of Nano Sciences, Central University of Gujarat, Gandhinagar, Gujarat 382030, India
| | - Raghu Solanki
- School of Life Sciences, Central University of Gujarat, Gandhinagar, Gujarat 382030, India
| | - Sunita Patel
- School of Life Sciences, Central University of Gujarat, Gandhinagar, Gujarat 382030, India
| | - Deep Pooja
- School of Pharmacy, National Forensic Science University, Gandhinagar, Gujarat 382007, India.
| | - Hitesh Kulhari
- School of Nano Sciences, Central University of Gujarat, Gandhinagar, Gujarat 382030, India.
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13
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Gao Y, He W, Zhao Y, Yao Y, Chen S, Xu L, Wu N, Tu Y. The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions. Foods 2024; 13:218. [PMID: 38254519 PMCID: PMC10814777 DOI: 10.3390/foods13020218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
Protein-polysaccharide complexes have been widely used to stabilize emulsions, but the effect of NaCl on ovalbumin-xanthan gum (OVA-XG) complex emulsions is unclear. Therefore, OVA-XG complex emulsions with different XG concentrations at pH 5.5 were prepared, and the effects of NaCl on them were explored. The results indicated that the NaCl significantly affected the interaction force between OVA-XG complexes. The NaCl improved the adsorption of proteins at the oil-water interface and significantly enhanced emulsion stability, and the droplet size and zeta potential of the emulsion gradually decreased with increasing NaCl concentrations (0-0.08 M). In particular, 0.08 M NaCl was added to the OVA-0.2% XG emulsion, which had a minimum droplet size of 18.3 μm. Additionally, XG as a stabilizer could improve the stability of the emulsions, and the OVA-0.3% XG emulsion also exhibited good stability, even without NaCl. This study further revealed the effects of NaCl on emulsions, which has positive implications for the application of egg white proteins in food processing.
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Affiliation(s)
- Yuanxue Gao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wen He
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lilan Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; (Y.G.); (W.H.); (Y.Z.); (Y.Y.); (S.C.); (L.X.); (Y.T.)
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
- Nanchang Key Laboratory of Egg Safety Production and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
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14
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Ladero M, Reche-Sainz JA, Gallardo ME. Hereditary Optic Neuropathies: A Systematic Review on the Interplay between Biomaterials and Induced Pluripotent Stem Cells. Bioengineering (Basel) 2024; 11:52. [PMID: 38247929 PMCID: PMC10813088 DOI: 10.3390/bioengineering11010052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/29/2023] [Accepted: 12/30/2023] [Indexed: 01/23/2024] Open
Abstract
Hereditary optic neuropathies (HONs) such as dominant optic atrophy (DOA) and Leber Hereditary Optic Neuropathy (LHON) are mitochondrial diseases characterized by a degenerative loss of retinal ganglion cells (RGCs) and are a cause of blindness worldwide. To date, there are only limited disease-modifying treatments for these disorders. The discovery of induced pluripotent stem cell (iPSC) technology has opened several promising opportunities in the field of HON research and the search for therapeutic approaches. This systematic review is focused on the two most frequent HONs (LHON and DOA) and on the recent studies related to the application of human iPSC technology in combination with biomaterials technology for their potential use in the development of RGC replacement therapies with the final aim of the improvement or even the restoration of the vision of HON patients. To this purpose, the combination of natural and synthetic biomaterials modified with peptides, neurotrophic factors, and other low- to medium-molecular weight compounds, mimicking the ocular extracellular matrices, with human iPSC or iPSC-derived cell retinal progenitors holds enormous potential to be exploited in the near future for the generation of transplantable RGC populations.
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Affiliation(s)
- Miguel Ladero
- FQPIMA Group, Materials and Chemical Engineering Department, Chemical Sciences School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Jose Alberto Reche-Sainz
- Ophthalmology Unit, Hospital Universitario 12 de Octubre, 28041 Madrid, Spain
- Translational Research with iPS Cells Group, Research Institute of Hospital 12 de Octubre, imas12, 28041 Madrid, Spain
| | - M. Esther Gallardo
- Translational Research with iPS Cells Group, Research Institute of Hospital 12 de Octubre, imas12, 28041 Madrid, Spain
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15
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Aliabadi HAM, Forouzandeh-Malati M, Hassanzadeh-Afruzi F, Noruzi EB, Ganjali F, Kashtiaray A, Bani MS, Eftekhari RB, Eivazzadeh-Keihan R, Maleki A. Magnetic xanthan gum-silk fibroin hydrogel: A nanocomposite for biological and hyperthermia applications. Int J Biol Macromol 2023; 253:127005. [PMID: 37734527 DOI: 10.1016/j.ijbiomac.2023.127005] [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: 06/10/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/23/2023]
Abstract
A magnetic xanthan hydrogel/silk fibroin nanobiocomposite (XG hydrogel/SF/Fe3O4) was designed, fabricated, and characterized using analyzing methods such as FT-IR, EDX, FE-SEM, XRD, TGA, and VSM to evaluate the exact structure of product nanobiocomposite. The FE-SEM images reveal the presence of spherical shapes exhibiting a narrow size range and homogeneous distribution, measuring between 30 and 35 nm in diameter. The VSM analysis demonstrates the superparamagnetic properties of the XG hydrogel/SF/Fe3O4 nanobiocomposite, exhibiting a magnetic saturation of 54 emu/g at room temperature. The biological response of the nanobiocomposite scaffolds was assessed through cell viability and red blood cell hemolytic assays. MCF10A cells were exposed to a concentration of 1.75 mg/mL of the nanobiocomposite, and after 2 and 3 days, the cell viability was found to be 96.95 % and 97.02 %, respectively. The hemolytic effect was nearly 0 % even at higher concentrations (2 mg/mL). Furthermore, the magnetic nanobiocomposite showed excellent potential for hyperthermia applications, with a maximum specific absorption rate of 7 W/g for 1 mg/mL of the sample under a magnetic field in different frequencies (100, 200, 300, and 400 MHz) and 5 to 20 min time intervals.
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Affiliation(s)
| | - Mohadeseh Forouzandeh-Malati
- Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran
| | - Fereshte Hassanzadeh-Afruzi
- Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran
| | - Ehsan Bahojb Noruzi
- Faculty of Chemistry, Department of Inorganic Chemistry, University of Tabriz, Tabriz, Iran
| | - Fatemeh Ganjali
- Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran
| | - Amir Kashtiaray
- Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran
| | - Milad Salimi Bani
- Department of Biomedical Engineering, Faculty of Engineering, University of Isfahan, Isfahan, Iran
| | - Reza Baradaran Eftekhari
- Department of Pharmaceuticals, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Reza Eivazzadeh-Keihan
- Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran.
| | - Ali Maleki
- Catalysts and Organic Synthesis Research Laboratory, Department of Chemistry, Iran University of Science and Technology, Tehran 16846-13114, Iran.
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16
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Nsengiyumva EM, Heitz MP, Alexandridis P. Salt and Temperature Effects on Xanthan Gum Polysaccharide in Aqueous Solutions. Int J Mol Sci 2023; 25:490. [PMID: 38203659 PMCID: PMC10778890 DOI: 10.3390/ijms25010490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/20/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Xanthan gum (XG) is a carbohydrate polymer with anionic properties that is widely used as a rheology modifier in various applications, including foods and petroleum extraction. The aim was to investigate the effect of Na+, K+, and Ca2+ on the physicochemical properties of XG in an aqueous solution as a function of temperature. Huggins, Kraemer, and Rao models were applied to determine intrinsic viscosity, [η], by fitting the relative viscosity (ηrel) or specific viscosity (ηsp) of XG/water and XG/salt/water solutions. With increasing temperature in water, Rao 1 gave [η] the closest to the Huggins and Kraemer values. In water, [η] was more sensitive to temperature increase (~30% increase in [η], 20-50 °C) compared to salt solutions (~15-25% increase). At a constant temperature, salt counterions screened the XG side-chain-charged groups and decreased [η] by up to 60% over 0.05-100 mM salt. Overall, Ca2+ was much more effective than the monovalent cations in screening charge. As the salt valency and concentration increased, the XG coil radius decreased, making evident the effect of shielding the intramolecular and intermolecular XG anionic charge. The reduction in repulsive forces caused XG structural contraction. Further, higher temperatures led to chain expansion that facilitated increased intermolecular interactions, which worked against the salt effect.
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Affiliation(s)
- Emmanuel M. Nsengiyumva
- Department of Chemical and Biological Engineering, University at Buffalo, The State University of New York (SUNY), Buffalo, NY 14260, USA;
- Department of Chemistry and Biochemistry, The State University of New York (SUNY) Brockport, Brockport, NY 14420, USA
| | - Mark P. Heitz
- Department of Chemistry and Biochemistry, The State University of New York (SUNY) Brockport, Brockport, NY 14420, USA
| | - Paschalis Alexandridis
- Department of Chemical and Biological Engineering, University at Buffalo, The State University of New York (SUNY), Buffalo, NY 14260, USA;
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17
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Wang P, Liao Q, Zhang H. Polysaccharide-Based Double-Network Hydrogels: Polysaccharide Effect, Strengthening Mechanisms, and Applications. Biomacromolecules 2023; 24:5479-5510. [PMID: 37718493 DOI: 10.1021/acs.biomac.3c00765] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/19/2023]
Abstract
Polysaccharides are carbohydrate polymers that are major components of plants, animals, and microorganisms, with unique properties. Biological hydrogels are polymeric networks that imbibe and retain large amounts of water and are the major components of living organisms. The mechanical properties of hydrogels are critical for their functionality and applications. Since synthetic polymeric double-network (DN) hydrogels possess unique network structures with high and tunable mechanical properties, many natural functional polysaccharides have attracted increased attention due to their rich and convenient sources, unique chemical structure and chain conformation, inherently desirable cytocompatibility, biodegradability and environmental friendliness, diverse bioactivities, and rheological properties, which rationally make them prominent constituents in designing various strong and tough polysaccharide-based DN hydrogels over the past ten years. This review focuses on the latest developments of polysaccharide-based DN hydrogels to comprehend the relationship among the polysaccharide properties, inner strengthening mechanisms, and applications. The aim of this review is to provide an insightful mechanical interpretation of the design strategy of novel polysaccharide-based DN hydrogels and their applications by introducing the correlation between performance and composition. The mechanical behavior of DN hydrogels and the roles of varieties of marine, microbial, plant, and animal polysaccharides are emphatically explained.
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Affiliation(s)
- Pengguang Wang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Qingyu Liao
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
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18
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Kadival A, Mitra J, Kaushal M, Machavaram R. Prediction of viscoelastic properties of peanut-based 3D printable food ink. J Texture Stud 2023. [PMID: 38053288 DOI: 10.1111/jtxs.12817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 10/06/2023] [Accepted: 11/15/2023] [Indexed: 12/07/2023]
Abstract
Viscoelastic properties of 3D printable peanut-based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G', and G'' values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three-element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters Fe , F1 , F2 , F3, and Peleg constant k2 (0.57) and negatively correlated with k1 (-0.76).
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Affiliation(s)
- Amaresh Kadival
- Department of Agricultural and Food Engineering, IIT Kharagpur, Kharagpur, India
| | - Jayeeta Mitra
- Department of Agricultural and Food Engineering, IIT Kharagpur, Kharagpur, India
| | - Manish Kaushal
- Department of Chemical Engineering, IIT Kharagpur, Kharagpur, India
| | - Rajendra Machavaram
- Department of Agricultural and Food Engineering, IIT Kharagpur, Kharagpur, India
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19
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Zhang H, Yan Z, Xie F, Tian Y, Ai L. Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum. Polymers (Basel) 2023; 15:4604. [PMID: 38232024 PMCID: PMC10708228 DOI: 10.3390/polym15234604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/08/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
The synergistic interaction and gelling kinetics between xanthan gum (XG) and locust bean gum (LBG) at different mass ratios (XG/LBG 9:1, 7:3, 5:5, 3:7, 1:9) were investigated using a rheometer. The results showed that the mixtures of XG and LBG induced gel formation, and the strongest gel structure was found for the mixture of XG/LBG 3:7 according to the yield stress, storage modulus (G'), and power law parameters. Temperature ramp studies indicated that heating destroyed the gels at 55~60 °C, while cooling induced the sol-gel transition at around 52 °C for all mixtures. Structure developing rate (SDR) curves showed that XG/LBG 3:7 exhibited the highest SDR during the cooling ramp among all the samples. Non-isothermal kinetic analysis demonstrated that the gelation process of XG/LBG mixtures during cooling included two steps: a high-temperature region (55~39 °C) needing higher activation energy (Ea, 111.97 to 199.20 kJ/mol for different mixtures) and a low-temperature region (39~20 °C) needing lower Ea (74.33 to 85.31 kJ/mol), which indicated higher energy barriers to overcome at the initial stage of gel formation. The lowest Ea of 74.33 kJ/mol was found for XG/LBG 3:7 in the low-temperature region. Scanning electron microscopy (SEM) showed that the gel of XG/LBG 3:7 presented the densest entanglements. These results indicated the strongest synergism interaction occurred in XG/LBG 3:7 to form gel network structures. This study will help promote the application of XG-LBG blends to design novel food structures.
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Affiliation(s)
| | | | | | | | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (H.Z.)
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20
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Liu N, Lin P, Zhang K, Li D, Yang D, Katsuyoshi N, Zhao M, Yao X. Konjac glucomannan promoted fabrication of diacylglycerol oil-based oleogels through emulsion-templated approach: Comparison with triacylglycerol oleogels. Int J Biol Macromol 2023; 251:126420. [PMID: 37598830 DOI: 10.1016/j.ijbiomac.2023.126420] [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: 05/11/2023] [Revised: 08/07/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
Konjac glucomannan (KGM) combined with hydroxypropyl methyl cellulose was used to fabricate diacylglycerol oleogels (DGOs) through the emulsion-templated method, and compared with triacylglycerol oleogels (TGOs). The appearance and microstructure results showed that stable emulsions and oleogels could be formed in the presence of 0.2-0.6 wt% KGM. Higher KGM concentrations resulted in a stronger gel structure in oleogels, whose thixotropic recovery percentages were 50.45-75.20 %. From LF-NMR determination, the higher concentration of KGM presented earlier transverse relaxation (T2) time, and the T2 parameters of DGOs were higher than that of TGOs. Texture and oil loss analysis indicated that the mechanical strength and oil holding ability of DGOs were slightly lower than those of TGOs. This study demonstrated the advantages of biopolymers as thickening agents for obtaining stable emulsion and oleogels. The specific characteristics of DGOs distinguished from TGOs should be attributed to their different properties (unsaturation, viscosity, polarity, etc.) between the liquid oils.
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Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ping Lin
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Kun Zhang
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan 430056, China
| | - Dan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Nishinari Katsuyoshi
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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21
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Revin VV, Liyaskina EV, Parchaykina MV, Kurgaeva IV, Efremova KV, Novokuptsev NV. Production of Bacterial Exopolysaccharides: Xanthan and Bacterial Cellulose. Int J Mol Sci 2023; 24:14608. [PMID: 37834056 PMCID: PMC10572569 DOI: 10.3390/ijms241914608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Recently, degradable biopolymers have become increasingly important as potential environmentally friendly biomaterials, providing a wide range of applications in various fields. Bacterial exopolysaccharides (EPSs) are biomacromolecules, which due to their unique properties have found applications in biomedicine, foodstuff, textiles, cosmetics, petroleum, pharmaceuticals, nanoelectronics, and environmental remediation. One of the important commercial polysaccharides produced on an industrial scale is xanthan. In recent years, the range of its application has expanded significantly. Bacterial cellulose (BC) is another unique EPS with a rapidly increasing range of applications. Due to the great prospects for their practical application, the development of their highly efficient production remains an important task. The present review summarizes the strategies for the cost-effective production of such important biomacromolecules as xanthan and BC and demonstrates for the first time common approaches to their efficient production and to obtaining new functional materials for a wide range of applications, including wound healing, drug delivery, tissue engineering, environmental remediation, nanoelectronics, and 3D bioprinting. In the end, we discuss present limitations of xanthan and BC production and the line of future research.
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Affiliation(s)
- Viktor V. Revin
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia; (E.V.L.); (M.V.P.); (I.V.K.); (K.V.E.); (N.V.N.)
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22
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Jin S, Shen Y, Liu T, Liang R, Ning X, Cao J. A Green Bridge: Enhancing a Multi-Pesticide Test for Food by Phase-Transfer Sample Treatment Coupled with LC/MS. Molecules 2023; 28:6756. [PMID: 37836600 PMCID: PMC10574704 DOI: 10.3390/molecules28196756] [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: 07/21/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
The preparation and treatment of the sample has become an important part of the determination process, which directly affects the accuracy of detection. The preparation of the sample for final detection is actually a process of separation and transfer of the target to be tested from the sample matrix. The phase-transfer process of analysis and detection is the process of transferring the target substance to be measured from a complex multiphase system to a simple homogeneous system. This study shows a new phase-transfer process for food sample pretreatment in the determination of carbamate pesticides. Edible gum, xanthan gum, carrageenan, and gelatin were selected for purification testing from the perspective of eco-friendliness and safety. Phase-transfer purification process research was carried out on spinach and other foods. Compared with the commonly used QuEChERS method, the LC/MS results indicate that the straightforward carrageenan treatment process can significantly diminish the detection matrix effect and yield similarly superior detection parameters. The phase-transfer purification method with carrageenan has similar sensitivity and systematic error. The limits of detection and limits of quantitation of each pesticide compound in six plant sample substrates were 0.02-0.36 μg/kg and 0.06-1.9 μg/kg, respectively, which were lower than the residue limits here and abroad. Supplemental recoveries in six blank samples at 5, 20, and 100 μg/kg with the phase-transfer process method were better than those for the QuEChERS method. Positive determination results of actual samples using carrageenan phase-transfer purification proved that this method can be used for related detection from a practical point of view.
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Affiliation(s)
- Shaoming Jin
- Key Laboratory of Food Quality and Safety for State Market Regulation, National Institute of Food and Drug Control, Beijing 100050, China; (S.J.)
| | - Yi Shen
- Center for Food Evaluation, State Administration for Market Regulation, Beijing 100070, China
| | - Tongtong Liu
- Key Laboratory of Food Quality and Safety for State Market Regulation, National Institute of Food and Drug Control, Beijing 100050, China; (S.J.)
| | - Ruiqiang Liang
- Key Laboratory of Food Quality and Safety for State Market Regulation, National Institute of Food and Drug Control, Beijing 100050, China; (S.J.)
| | - Xiao Ning
- Key Laboratory of Food Quality and Safety for State Market Regulation, National Institute of Food and Drug Control, Beijing 100050, China; (S.J.)
| | - Jin Cao
- Key Laboratory of Food Quality and Safety for State Market Regulation, National Institute of Food and Drug Control, Beijing 100050, China; (S.J.)
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23
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Netrusov AI, Liyaskina EV, Kurgaeva IV, Liyaskina AU, Yang G, Revin VV. Exopolysaccharides Producing Bacteria: A Review. Microorganisms 2023; 11:1541. [PMID: 37375041 DOI: 10.3390/microorganisms11061541] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/31/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
Bacterial exopolysaccharides (EPS) are essential natural biopolymers used in different areas including biomedicine, food, cosmetic, petroleum, and pharmaceuticals and also in environmental remediation. The interest in them is primarily due to their unique structure and properties such as biocompatibility, biodegradability, higher purity, hydrophilic nature, anti-inflammatory, antioxidant, anti-cancer, antibacterial, and immune-modulating and prebiotic activities. The present review summarizes the current research progress on bacterial EPSs including their properties, biological functions, and promising applications in the various fields of science, industry, medicine, and technology, as well as characteristics and the isolation sources of EPSs-producing bacterial strains. This review provides an overview of the latest advances in the study of such important industrial exopolysaccharides as xanthan, bacterial cellulose, and levan. Finally, current study limitations and future directions are discussed.
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Affiliation(s)
- Alexander I Netrusov
- Department of Microbiology, Faculty of Biology, M.V. Lomonosov Moscow State University, 119234 Moscow, Russia
- Faculty of Biology and Biotechnology, High School of Economics, 119991 Moscow, Russia
| | - Elena V Liyaskina
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia
| | - Irina V Kurgaeva
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia
| | - Alexandra U Liyaskina
- Institute of the World Ocean, Far Eastern Federal University, 690922 Vladivostok, Russia
| | - Guang Yang
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Viktor V Revin
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia
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24
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Prasad S, Purohit SR. Microbial exopolysaccharide: Sources, stress conditions, properties and application in food and environment: A comprehensive review. Int J Biol Macromol 2023:124925. [PMID: 37236568 DOI: 10.1016/j.ijbiomac.2023.124925] [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: 03/12/2023] [Revised: 04/24/2023] [Accepted: 05/04/2023] [Indexed: 05/28/2023]
Abstract
Microbial glucan or exopolysaccharides (EPS) have caught an eye of researchers from decades. The unique characteristics of EPS make it suitable for various food and environmental applications. This review overviews the different types of exopolysaccharides, sources, stress conditions, properties, characterization techniques and applications in food and environment. The yield and production condition of EPS is a major factor affecting the cost and its applications. Stress conditions are very important as it stimulates the microorganism for enhanced EPS production and affects its properties. As far as application is concerned specific properties of EPS such as, hydrophilicity, less oil uptake behavior, film forming ability, adsorption potential have applications in both food and environment sector. Novel and improved method of production, feed stock and right choice of microorganisms with stress conditions are critical for desired functionality and yield of the EPS.
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Affiliation(s)
- Sanstuti Prasad
- Food and Bioprocessing Lab, Department of Food Engineering and Technology, Tezpur University, Assam, India
| | - Soumya Ranjan Purohit
- Food and Bioprocessing Lab, Department of Food Engineering and Technology, Tezpur University, Assam, India.
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25
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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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26
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Lupu A, Gradinaru LM, Gradinaru VR, Bercea M. Diversity of Bioinspired Hydrogels: From Structure to Applications. Gels 2023; 9:gels9050376. [PMID: 37232968 DOI: 10.3390/gels9050376] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/27/2023] Open
Abstract
Hydrogels are three-dimensional networks with a variety of structures and functions that have a remarkable ability to absorb huge amounts of water or biological fluids. They can incorporate active compounds and release them in a controlled manner. Hydrogels can also be designed to be sensitive to external stimuli: temperature, pH, ionic strength, electrical or magnetic stimuli, specific molecules, etc. Alternative methods for the development of various hydrogels have been outlined in the literature over time. Some hydrogels are toxic and therefore are avoided when obtaining biomaterials, pharmaceuticals, or therapeutic products. Nature is a permanent source of inspiration for new structures and new functionalities of more and more competitive materials. Natural compounds present a series of physico-chemical and biological characteristics suitable for biomaterials, such as biocompatibility, antimicrobial properties, biodegradability, and nontoxicity. Thus, they can generate microenvironments comparable to the intracellular or extracellular matrices in the human body. This paper discusses the main advantages of the presence of biomolecules (polysaccharides, proteins, and polypeptides) in hydrogels. Structural aspects induced by natural compounds and their specific properties are emphasized. The most suitable applications will be highlighted, including drug delivery, self-healing materials for regenerative medicine, cell culture, wound dressings, 3D bioprinting, foods, etc.
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Affiliation(s)
- Alexandra Lupu
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
| | - Luiza Madalina Gradinaru
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
| | - Vasile Robert Gradinaru
- Faculty of Chemistry, "Alexandru Ioan Cuza" University, 11 Carol I Bd., 700506 Iasi, Romania
| | - Maria Bercea
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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27
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Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin. Int J Biol Macromol 2023; 232:123291. [PMID: 36652980 DOI: 10.1016/j.ijbiomac.2023.123291] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 11/07/2022] [Accepted: 01/12/2023] [Indexed: 01/19/2023]
Abstract
Walnut oil-based oleogels were prepared by the emulsion-templated method using methylcellulose at different concentrations and viscosities as the oleogelators and polysaccharides (sodium alginate, xanthan gum and κ-carrageenan) as the thickening agents. The microscopic properties, rheological properties and oil binding capacity (OBC) of the oleogels were evaluated. The intermolecular and intramolecular hydrogen bonding of polysaccharide stabilized the network structure of the oleogel. The increasing methylcellulose concentration contributed to forming a more stable interfacial layer and providing oleogel with a compact structure. κ-Carrageenan resulted in a better OBC (97.37 %) and rheological properties of the methylcellulose-based oleogel. When served as a delivery system of curcumin, the highest encapsulation rate of curcumin (38.06 %) was achieved by the κ-carrageenan oleogel. The structure of oleogels slowed down the release rate of free fatty acids and curcumin during the early stage of in vitro digestion and the κ-carrageenan oleogel exhibited the highest inhibiting effect. This finding suggests that the polysaccharide-based walnut oil oleogels had a firmer structure and could be a promising approach to deliver curcumin.
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28
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Firoznezhad M, Abi-Rached R, Fulgheri F, Aroffu M, Leyva-Jiménez FJ, de la Luz Cádiz Gurrea M, Meloni MC, Corrias F, Escribano-Ferrer E, Peris JE, Manca ML, Manconi M. Design and in vitro effectiveness evaluation of Echium amoenum extract loaded in bioadhesive phospholipid vesicles tailored for mucosal delivery. Int J Pharm 2023; 634:122650. [PMID: 36716832 DOI: 10.1016/j.ijpharm.2023.122650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/19/2023] [Accepted: 01/22/2023] [Indexed: 01/29/2023]
Abstract
The Echium amoenum Fisch. and C.A. Mey. (E. amoenum) is an herb native from Iranian shrub, and its blue-violet flowers are traditionally used as medical plants. In the present study, an antioxidant phytocomplex was extracted from the flowers of E. amoenum by ultrasounds-assisted hydroalcoholic maceration. The main components, contained in the extract, have been detected using HPLC-DAD, and rosmarinic acid was found to be the most abundant. The antioxidant power of the extract along with the phenolic content were measured using colorimetric assays. The extract was loaded in liposomes, which were enriched adding different bioadhesive polymers (i.e., mucin, xanthan gum and carboxymethyl cellulose sodium salt) individually or in combination. The main physico-chemical properties (i.e. size, size distribution, surface charge) of the prepared vesicles were measured as well as their stability on storage. The viscosity of dispersion and the ability of vesicles to interact with mucus were evaluated measuring their stability in a mucin dispersion and mobility in a mucin film. The biocompatibility and the ability of the formulations to protect keratinocytes from damages caused by hydrogen peroxide and to promote the cell migration were measured in vitro.
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Affiliation(s)
- Mohammad Firoznezhad
- Department of Pharmacy, University of Salerno, 84084 Fisciano, SA, Italy; Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy; Dipartimento di Scienze Farmaceutiche, University of Pisa, Pisa, Italy
| | - Rita Abi-Rached
- Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy
| | - Federica Fulgheri
- Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy
| | - Matteo Aroffu
- Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy; NanoBioCel Group, School of Pharmacy, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Francisco-Javier Leyva-Jiménez
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela, 10, 13071 Ciudad Real, Spain
| | - María de la Luz Cádiz Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | - Maria Cristina Meloni
- Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy
| | - Francesco Corrias
- Food Toxicology Unit, Department of Life and Environmental Science, University Campus of Monserrato, University of Cagliari, SS 554, Cagliari 09042, Italy
| | - Elvira Escribano-Ferrer
- Biopharmaceutics and Pharmacokinetics Unit, Institute for Nanoscience and Nanotechnology, University of Barcelona, Barcelona, Spain
| | - Josè Esteban Peris
- Department of Pharmacy and Pharmaceutical Technology and Parasitology, University of Valencia, Burjassot, 46100 Valencia, Spain
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy.
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, 09124 Cagliari, Italy
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29
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Lan YC, Lai LS. Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Froelich A, Jakubowska E, Jadach B, Gadziński P, Osmałek T. Natural Gums in Drug-Loaded Micro- and Nanogels. Pharmaceutics 2023; 15:pharmaceutics15030759. [PMID: 36986620 PMCID: PMC10059891 DOI: 10.3390/pharmaceutics15030759] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
Gums are polysaccharide compounds obtained from natural sources, such as plants, algae and bacteria. Because of their excellent biocompatibility and biodegradability, as well as their ability to swell and their sensitivity to degradation by the colon microbiome, they are regarded as interesting potential drug carriers. In order to obtain properties differing from the original compounds, blends with other polymers and chemical modifications are usually applied. Gums and gum-derived compounds can be applied in the form of macroscopic hydrogels or can be formulated into particulate systems that can deliver the drugs via different administration routes. In this review, we present and summarize the most recent studies regarding micro- and nanoparticles obtained with the use of gums extensively investigated in pharmaceutical technology, their derivatives and blends with other polymers. This review focuses on the most important aspects of micro- and nanoparticulate systems formulation and their application as drug carriers, as well as the challenges related to these formulations.
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31
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Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Martins D, Dourado F, Gama M. Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gum. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Yang Q, Li Y, Cao Z, Miao J, Feng J, Xi Q, Lu W. Structure-property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets. Int J Biol Macromol 2023; 226:525-534. [PMID: 36513178 DOI: 10.1016/j.ijbiomac.2022.12.081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The functional properties of xanthan gum (XG) in pharmaceutical preparations depend on its rheological properties, which inevitably rely on its molecular structure. Hence, this work investigated the relationship between the molecular structure of XG and its rheological properties and functional characteristics, and revealed the structural factors influencing the XG functionalities in oral suspensions and matrix tablets. Primarily, the molecular structures of four commercial XG products were characterized by infrared spectroscopy, differential scanning calorimetry and measuring the monosaccharide composition, average molecular weight, and pyruvate and acetyl contents. Furthermore, the flow behavior and viscoelasticity of XG solutions, the viscoelasticity of XG hydrogels, and XG combinations (XGC, aqueous solution containing XG, liquid glucose, and glycerin) were investigated. Finally, the dissolution time of XGC and the swelling and erosion properties of the XG matrix were studied to evaluate XG functionality in oral suspensions and matrix tablets, respectively. Results showed that the polydispersity of molecular weight and the pyruvate content affected the functionality and performance of XG in suspension and tablet forms. The higher polydispersity and pyruvate content of XG improved the hydrogel strength, which led to a longer dissolution time of XGC and a higher swelling extent of the XG matrix but a slower erosion rate.
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Affiliation(s)
- Qiuxia Yang
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Ying Li
- Shanghai Skin Disease Hospital, School of Medicine, Tongji University, Shanghai 200443, China
| | - Zhen Cao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China; Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing 210009, China
| | - Jiaying Miao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Jiaqi Feng
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Quan Xi
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
| | - Weigen Lu
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
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34
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Study on the quality characteristics of hot-dry noodles by microbial polysaccharides. Food Res Int 2023; 163:112200. [PMID: 36596138 DOI: 10.1016/j.foodres.2022.112200] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
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35
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Pirsa S, Hafezi K. Hydrocolloids: Structure, preparation method, and application in food industry. Food Chem 2023; 399:133967. [DOI: 10.1016/j.foodchem.2022.133967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/25/2022] [Accepted: 08/14/2022] [Indexed: 11/16/2022]
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36
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Valente ÉC, Polêto MD, de Oliveira TV, Soares LDS, dos Reis Coimbra JS, Guimarães AP, de Oliveira EB. Effects of the Cations Li+, Na+, K+, Mg2+, or Ca2+ on Physicochemical Properties of Xanthan Gum in Aqueous Medium – A view from Computational Molecular Dynamics Calculations. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09773-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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37
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Kaur N, Dey P. Bacterial Exopolysaccharides as Emerging Bioactive Macromolecules: From Fundamentals to Applications. Res Microbiol 2022; 174:104024. [PMID: 36587857 DOI: 10.1016/j.resmic.2022.104024] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 12/26/2022] [Indexed: 12/31/2022]
Abstract
Microbial exopolysaccharides (EPS) are extracellular carbohydrate polymers forming capsules or slimy coating around the cells. EPS can be secreted by various bacterial genera that can help bacterial cells in attachment, environmental adaptation, stress tolerance and are an integral part of microbial biofilms. Several gut commensals (e.g., Lactobacillus, Bifidobacterium) produce EPS that possess diverse bioactivities. Bacterial EPS also has extensive commercial applications in the pharmaceutical and food industries. Owing to the structural and functional diversity, genetic and metabolic engineering strategies are currently employed to increase EPS production. Therefore, the current review provides a comprehensive overview of the fundamentals of bacterial exopolysaccharides, including their classification, source, biosynthetic pathways, and functions in the microbial community. The review also provides an overview of the diverse bioactivities of microbial EPS, including immunomodulatory, anti-diabetic, anti-obesity, and anti-cancer properties. Since several gut microbes are EPS producers and gut microbiota helps maintain a functional gut barrier, emphasis has been given to the intestinal-level bioactivities of the gut microbial EPS. Collectively, the review provides a comprehensive overview of microbial bioactive exopolysaccharides.
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Affiliation(s)
- Navneet Kaur
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, India
| | - Priyankar Dey
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, India.
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38
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Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. Foods 2022; 12:foods12010151. [PMID: 36613367 PMCID: PMC9818945 DOI: 10.3390/foods12010151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/11/2022] [Accepted: 12/19/2022] [Indexed: 12/29/2022] Open
Abstract
There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.
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Zhao J, Wang Q, Ni X, Shen S, Nan C, Li X, Chen X, Yang F. Dissecting the essential role of N-glycosylation in catalytic performance of xanthan lyase. BIORESOUR BIOPROCESS 2022; 9:129. [PMID: 38647758 PMCID: PMC10992191 DOI: 10.1186/s40643-022-00620-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 12/08/2022] [Indexed: 12/23/2022] Open
Abstract
Modified xanthan produced by xanthan lyase has broad application prospects in the food industry. However, the catalytic performance of xanthan lyase still needs to be improved through rational design. To address this problem, in this work, the glycosylation and its influences on the catalytic performance of a xanthan lyase (EcXly), which was heterologously expressed in Escherichia coli, were reported. Liquid chromatography coupled to tandem mass spectrometry analysis revealed that the N599 site of EcXly was modified by a single N-glycan chain. Based on sequence alignment and three-dimensional structure prediction, it could be deduced that the N599 site was located in the catalytic domain of EcXly and in close proximity to the catalytic residues. After site-directed mutagenesis of N599 with alanine, aspartic acid and glycine, respectively, the EcXly and its mutants were characterized and compared. The results demonstrated that elimination of the N-glycosylation had diminished the specific activity, pH stability, and substrate affinity of EcXly. Fluorescence spectra further revealed that the glycosylation could significantly affect the overall tertiary structure of EcXly. Therefore, in prokaryotic hosts, the N-glycosylation could influence the catalytic performance of the enzyme by changing its structure. To the best of our knowledge, this is the first report about the post-translational modification of xanthan lyase in prokaryotes. Overall, our work enriched research on the role of glycan chains in the functional performance of proteins expressed in prokaryotes and should be valuable for the rational design of xanthan lyase to produce modified xanthan for industrial application.
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Affiliation(s)
- Jingjing Zhao
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China
| | - Qian Wang
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, People's Republic of China
| | - Xin Ni
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China
| | - Shaonian Shen
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China
| | - Chenchen Nan
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China
| | - Xianzhen Li
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China
| | - Xiaoyi Chen
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China.
| | - Fan Yang
- School of Biological Engineering, Dalian Polytechnic University, Ganjingziqu, 116034, Dalian, People's Republic of China.
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Baria DM, Patel NY, Yagnik SM, Panchal RR, Rajput KN, Raval VH. Exopolysaccharides from marine microbes with prowess for environment cleanup. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:76611-76625. [PMID: 36166130 DOI: 10.1007/s11356-022-23198-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 09/19/2022] [Indexed: 06/16/2023]
Abstract
A variety of both small and large biologically intriguing compounds can be found abundantly in the marine environment. Researchers are particularly interested in marine bacteria because they can produce classes of bioactive secondary metabolites that are structurally diverse. The main secondary metabolites produced by marine bacteria are regarded as steroids, alkaloids, peptides, terpenoids, biopolymers, and polyketides. The global urbanization leads to the increased use of organic pollutants that are both persistent and toxic for humans, other life forms and tend to biomagnified in environment. The issue can be addressed, by using marine microbial biopolymers with ability for increased bioremediation. Amongst biopolymers, the exopolysaccharides (EPS) are the most prominent under adverse environmental stress conditions. The present review emphasizes the use of EPS as a bio-flocculent for wastewater treatment, as an adsorbent for the removal of textile dye and heavy metals from industrial effluents. The biofilm-forming ability of EPS helps with soil reclamation and reduces soil erosion. EPS are an obvious choice being environmentally friendly and cost-effective in processes for developing sustainable technology. However, a better understanding of EPS biosynthetic pathways and further developing novel sustainable technologies is desirable and certainly will pave the way for efficient usage of EPS for environment cleanup.
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Affiliation(s)
- Dhritiksha Mansukhlal Baria
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, 380 009, Ahmedabad, Gujarat, India
| | - Nidhi Yogeshbhai Patel
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, 380 009, Ahmedabad, Gujarat, India
| | | | - Rakeshkumar Ramanlal Panchal
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, 380 009, Ahmedabad, Gujarat, India
| | - Kiransinh Narendrasinh Rajput
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, 380 009, Ahmedabad, Gujarat, India
| | - Vikram Hiren Raval
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, 380 009, Ahmedabad, Gujarat, India.
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Yu J, Li D, Wang LJ, Wang Y. Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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42
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Ji S, Li H, Xue H, Guo Z, Liu J, Chen M, Wang J, Zhu H, Xu H. Effects of monosaccharide composition and acetyl content on the rheological properties of sphingan WL. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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43
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Mauro CSI, Fernandes MTC, Farinazzo FS, Garcia S. Characterization of a fermented coconut milk product with and without strawberry pulp. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2804-2812. [PMID: 35734126 DOI: 10.1007/s13197-021-05303-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2021] [Accepted: 10/20/2021] [Indexed: 12/11/2022]
Abstract
The development of plant-based milks for use as functional foods is relatively new and challenging. The objective of this work was to develop and characterize two coconut milk products fermented by Lactobacillus reuteri LR 92. The best proportion of gums to promote greater viscosity and absence of syneresis of the beverage was 0.15% xanthan gum (w/v) and 0.05% guar gum (w/v). Two products were formulated: fermented coconut milk (FC) and fermented coconut milk with strawberry pulp (FCS). After gastrointestinal simulation, a high survival rate of L. reuteri was found for the products, with 81.63 ± 0.58% for FC and 74.17 ± 1.65% for FCS. In the hedonic acceptance sensory test (total 9 points), the products obtained global scores above 7.5. In the attitude scale test (total 7 points), 5.10 ± 1.28 for FC and 5.48 ± 1.30 for FCS. Among the fatty acids detected, the products had a higher percentage of lauric acid, with values ranging from 37.89 ± 0.89% to 44.45 ± 3.16%. The FC and FCS products showed promising results, indicating that fermented coconut milk beverages are suitable for the development of new functional products with high acceptability by the consumer. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05303-1.
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Affiliation(s)
- Carolina Saori Ishii Mauro
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
| | - Maria Thereza Carlos Fernandes
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
| | - Fernanda Silva Farinazzo
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
| | - Sandra Garcia
- Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Celso Garcia Cid Highway - PR Route 445, Km 380, P.O. Box 10011, Londrina, Zip Code 86.057-970 Brazil
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Ribeiro ES, Munhoz AP, Molon BDO, Molon BDO, Farias BSD, Junior TRSC, Pinto LADA, Diaz PS. Screening Among 8 Pathovars of Xanthomonas arboricola pv pruni. Ind Biotechnol (New Rochelle N Y) 2022. [DOI: 10.1089/ind.2021.0024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Eduardo Silveira Ribeiro
- Biotechnology Unit, Technology Development Center, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Adriel Penha Munhoz
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Bianca de Oliveira Molon
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Bruna de Oliveira Molon
- Biotechnology Unit, Technology Development Center, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande Rio Grande, Porto Alegre, Brazil
| | | | | | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
- Departament of Food Science and Technology, Eliseu Maciel Faculty of Agronomy, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
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45
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Pai S, Hebbar A, Selvaraj S. A critical look at challenges and future scopes of bioactive compounds and their incorporations in the food, energy, and pharmaceutical sector. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:35518-35541. [PMID: 35233673 PMCID: PMC9079019 DOI: 10.1007/s11356-022-19423-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Accepted: 02/21/2022] [Indexed: 05/27/2023]
Abstract
Bioactive compounds refer to secondary metabolites extracted from plants, fungi, microbes, or animals. Besides having pharmacological or toxicological effects on organisms leading to utilization in food and pharmaceutical industries, the discovery of novel properties of such compounds has led to the diversification of their applications, ranging from cosmetics and functionalized biomaterials to bioremediation and alternate fuels. Conventional time-consuming and solvent-intensive methods of extraction are increasingly being replaced by green solvents such as ionic liquids, supercritical fluids, and deep eutectic solvents, as well as non-conventional methods of extraction assisted by microwaves, pulse electric fields, enzymes, ultrasound, or pressure. These methods, along with advances in characterization and optimization strategies, have boosted the commercial viability of extraction especially from agrowastes and organic residues, promoting a sustainable circular economy. Further development of microfluidics, optimization models, nanoencapsulation, and metabolic engineering are expected to overcome certain limitations that restrict the growth of this field, in the context of improving screening, extraction, and economy of processes, as well as retaining biodiversity and enhancing the stability and functionality of such compounds. This review is a compilation of the various extraction and characterization methods employed for bioactive compounds and covers major applications in food, pharmacy, chemicals, energy, and bioremediation. Major limitations and scope of improvement are also discussed.
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Affiliation(s)
- Sanidhya Pai
- Department of Biotechnology, Manipal Institute of Technology, Manipal Academy of Higher Education (MAHE), Manipal, 576104, India
| | - Akshatha Hebbar
- Department of Chemical Engineering, Manipal Institute of Technology, Manipal Academy of Higher Education (MAHE), Manipal, 576104, India
| | - Subbalaxmi Selvaraj
- Department of Biotechnology, Manipal Institute of Technology, Manipal Academy of Higher Education (MAHE), Manipal, 576104, India.
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46
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Dzionek A, Wojcieszyńska D, Guzik U. Use of xanthan gum for whole cell immobilization and its impact in bioremediation - a review. BIORESOURCE TECHNOLOGY 2022; 351:126918. [PMID: 35231596 DOI: 10.1016/j.biortech.2022.126918] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 06/14/2023]
Abstract
Xanthan gum is one of the exo-polysaccharides produced by bacteria and is characterized by unique non-Newtonian properties. Its structure and conformation strongly depend on the fermentation conditions and such factors as temperature and ions concentration. The properties of the xanthan gum were appreciated in the controlled drug delivery but in the crosslinked form. Due to its ability to enhance the survival rate of immobilized bacteria, the potential of a crosslinked form is promising. Unfortunately, xanthan gum crosslinking procedures often require toxic substances or harsh environmental conditions, which cannot be used in the entrapment of living cells. In this study, we summarised a crosslinking method that could potentially be modified to reduce its toxicity to living cells. Moreover, this review also includes using xanthan gum in bioremediation studies and possible utilization methods to avoid carrier accumulation in the environment.
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Affiliation(s)
- Anna Dzionek
- University of Silesia in Katowice, Faculty of Natural Sciences, Institute of Biology, Biotechnology and Environmental Protection, Jagiellońska 28, 40-032 Katowice, Poland.
| | - Danuta Wojcieszyńska
- University of Silesia in Katowice, Faculty of Natural Sciences, Institute of Biology, Biotechnology and Environmental Protection, Jagiellońska 28, 40-032 Katowice, Poland
| | - Urszula Guzik
- University of Silesia in Katowice, Faculty of Natural Sciences, Institute of Biology, Biotechnology and Environmental Protection, Jagiellońska 28, 40-032 Katowice, Poland
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47
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Yang Y, Xiang D. Effect of Coconut Protein and Xanthan Gum, Soybean Polysaccharide and Gelatin Interactions in Oil-Water Interface. Molecules 2022; 27:2879. [PMID: 35566226 PMCID: PMC9105436 DOI: 10.3390/molecules27092879] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
We report on our study of the interactions between coconut protein extracted from coconut meat and three hydrocolloids (gelatin, xanthan gum, and soybean polysaccharide) and their interfacial adsorption and emulsification properties. We used Zeta potential, fluorescence spectroscopy scanning and ITC to investigate the interactions between a fixed concentration (1%) of coconut protein and varying concentrations of hydrocolloid. Through the interfacial tension and interfacial viscoelasticity, the interfacial properties of the hydrocolloid and coconut protein composite solution were explored. The physical stability of the corresponding emulsion is predicted through microstructure and stability analysis. Xanthan gum forms a flocculent complex with coconut protein under acidic conditions. Soy polysaccharides specifically bind to coconut protein. Under acidic conditions, this complex is stabilized through the steric hindrance of soy polysaccharides. Due to gelatin-coconut protein interactions, the isoelectric point of this complex changes. The interfacial tension results show that as time increases, the interfacial tensions of the three composite solutions decrease. The increase in the concentration of xanthan gum makes the interfacial tension decrease first and then increase. The addition of soybean polysaccharides reduces the interfacial tension of coconut protein. The addition of xanthan gum forms a stronger elastic interface film. Emulsion characterization showed that the gelatin-added system showed better stability. However, the addition of xanthan gum caused stratification quickly, and the addition of soybean polysaccharides also led to instability because the addition of polysaccharides led to a decrease in thermodynamic compatibility. This research lays the foundation for future research into coconut milk production technology.
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Affiliation(s)
- Yi Yang
- College of Food Science and Engineering, Hainan University, No.58 Renmin Avenue, Haikou 570228, China;
| | - Dong Xiang
- College of Food Science and Engineering, Hainan University, No.58 Renmin Avenue, Haikou 570228, China;
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, No.58 Renmin Avenue, Haikou 570228, China
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48
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Zhang J, Yuan X, Yang Z, Iqbal A, Murtaza A, Wang H, Xu X, Pan S, Hu W. Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiao Zhang
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Xianghao Yuan
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Zhixuan Yang
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Aamir Iqbal
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Ayesha Murtaza
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Haopeng Wang
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Xiaoyun Xu
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Siyi Pan
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
| | - Wanfeng Hu
- College of food science and technology Huazhong agricultural university Wuhan 430070 China
- Key laboratory of environment correlative dietology (Huazhong agricultural university), ministry of education China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan Hubei, 430070
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49
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Xu W, Li Z, Li H, Sun H, Zheng S, Luo D, Li Y, Wang Y, Shah BR. Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113298] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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50
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Sampaio ICF, Jorge Louro Crugeira P, de Azevedo Santos Ferreira J, Nunes Dos Santos J, Borges Torres Lima Matos J, Luiz Barbosa Pinheiro A, Chinalia FA, Fernando de Almeida P. Up-recycling oil produced water as the media-base for the production of xanthan gum. Biopolymers 2022; 113:e23488. [PMID: 35338709 DOI: 10.1002/bip.23488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 03/05/2022] [Accepted: 03/17/2022] [Indexed: 11/08/2022]
Abstract
Produced water (PW) and crude glycerin (CG) are compounds overproduced by the oil and biodiesel industry and significant scientific efforts are being applied for properly recycling them. The aim of this research is to combine such industrial byproducts for sustaining the production of xanthan by Xanthomonas campestris. Xanthan yields and viscosity on distinct PW ratios (0, 10, 15, 25, 50, 100) and on 100% dialyzed PW (DPW) in shaker batch testing identified DPW treatment as the best approach for further bioreactor experiments. Such experiments showed a xanthan yield of 17.3 g/L within 54 h and a viscosity of 512 mPa s. Physical-chemical characterization (energy dispersive X-ray spectroscopy, scanning electron microscopy and Raman spectroscopy) showed similarities between the produced gum and the experimental control. This research shows a clear alternative for upcycling high salinity PW and CG for the generation of a valued bioproduct for the oil industry.
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Affiliation(s)
- Igor Carvalho Fontes Sampaio
- Laboratory of Biotechnology and Ecology of Micro-organisms, Institute of Health Sciences, Federal University of Bahia, Salvador, Brazil
| | | | | | - Jacson Nunes Dos Santos
- Laboratory of Biotechnology and Ecology of Micro-organisms, Institute of Health Sciences, Federal University of Bahia, Salvador, Brazil
| | - Josilene Borges Torres Lima Matos
- Laboratory of Biotechnology and Ecology of Micro-organisms, Institute of Health Sciences, Federal University of Bahia, Salvador, Brazil
| | | | - Fabio Alexandre Chinalia
- Laboratory of Biotechnology and Ecology of Micro-organisms, Institute of Health Sciences, Federal University of Bahia, Salvador, Brazil
| | - Paulo Fernando de Almeida
- Laboratory of Biotechnology and Ecology of Micro-organisms, Institute of Health Sciences, Federal University of Bahia, Salvador, Brazil
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