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Liu Q, Li Y, Han R, Zhuansun X, Wang L, Chen H. Sodium alginate/gelatin hydrogel spheres loaded with Fructus Ligustri Lucidi essential oil: Preparation, characterization and biological activity. Int J Biol Macromol 2024; 272:132726. [PMID: 38823753 DOI: 10.1016/j.ijbiomac.2024.132726] [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: 07/04/2023] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/03/2024]
Abstract
The application of plant essential oils in the food industry is often hindered by their poor water solubility and high volatilize. Encapsulation has emerged as an effective solution to this problem. This study focuses on the preparation of Fructus Ligustri Lucidi essential oil gel spheres (FEOH) based sodium alginate and gelatin. The optimum formulation for FEOH was established by Box-Behnken Design response surface testing, resulting in a composition of 10 % FEO, 5 % TW20 and 2 % CaCl2. This formulation achieved an encapsulation efficiency of 85.56 %. FTIR and SEM results indicated the successful encapsulation of FEO within the gel spheres. Furthermore, DSC and TGA results showed that encapsulation enhanced the thermal stability of the essential oil. At room temperature, the water content of FEOH exceeded 90 %, and it showed the highest swelling ratio of 62.5 % in an alkaline medium at different pH conditions. The in vitro release behavior showed that FEOH was released up to 85.28 % in oil-based food simulants within 2 h. FEOH showed strong antibacterial activity, with a Minimum Inhibitory Concentration (MIC) of 128 mg/mL against Staphylococcus aureus and 256 mg/mL against Escherichia coli. The gel spheres obtained in this research show significant potential as food preservatives in food matrices.
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Affiliation(s)
- Qi Liu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China.
| | - Yao Li
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Rui Han
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Xiangxun Zhuansun
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Longgang Wang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Hong Chen
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
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2
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Praseptiangga D, Sesari AR, Rochima E, Muhammad DRA, Widyaastuti D, Zaman MZ, Widiyastuti, Syamani FA, Nazir N, Joni IM, Panatarani C. Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO 2/ZnO nanoparticles. Int J Biol Macromol 2024; 271:132569. [PMID: 38797303 DOI: 10.1016/j.ijbiomac.2024.132569] [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: 03/07/2024] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 05/29/2024]
Abstract
Food packaging based on natural polymers from polysaccharides and proteins can be an alternative to replace conventional plastics. In the present study, semi-refined iota carrageenan (SRIC) and fish gelatin (FG) were used as polymer matrix film with different concentration ratios (0.5:1.5 %, 1.0:1.0 % and 1.5:0.5 % w/w) and SiO2-ZnO nanoparticles were incorporated as fillers with the same concentration in all formulas (0.5:1.5 % w/w carrageenan-fish gelatin). This study aimed to develop films for food packaging applications with desirable physical, mechanical, optical, chemical, and microbiological properties. The results showed that incorporating SiO2-ZnO nanoparticles significantly (p < 0.05) improved the films' elongation at break, UV-screening properties, and antimicrobial activity. Also, the films' thickness, degradability, and transparency significantly (p < 0.05) increased with the higher concentration of fish gelatin addition in the SRIC matrix polymer. The best formula was obtained on the SRIC-FG film at the ratio of 1.5:0.5 % w/w, which performed excellent antimicrobial activity. Thus, semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2-ZnO nanoparticles can be potentially developed as eco-friendly and intelligent food packaging materials to resolve traditional plastic-related issues and prevent food waste.
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Affiliation(s)
- Danar Praseptiangga
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia; Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia.
| | - Annisa Rizki Sesari
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Emma Rochima
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Fishery, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia
| | - Dimas Rahadian Aji Muhammad
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Dea Widyaastuti
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Muhammad Zukhrufuz Zaman
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Widiyastuti
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya, East Java, 60111, Indonesia
| | - Firda Aulya Syamani
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Research Center for Biomass and Bioproducts, National Research and Innovation Agency, Cibinong, West Java, 16911, Indonesia
| | - Novizar Nazir
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Padang, West Sumatra, 25175, Indonesia
| | - I Made Joni
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor, West Java, 45363, Indonesia
| | - Camellia Panatarani
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor, West Java, 45363, Indonesia
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3
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Zhan L, Lan G, Wang Y, Xie S, Cai S, Liu Q, Chen P, Xie F. Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate. Int J Biol Macromol 2024; 254:127885. [PMID: 37926307 DOI: 10.1016/j.ijbiomac.2023.127885] [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: 04/28/2023] [Revised: 10/17/2023] [Accepted: 11/02/2023] [Indexed: 11/07/2023]
Abstract
To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan (KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and sodium alginate (SA), within composite polysaccharide gels, widely employed for textural modulation and flavor enhancement. This study systematically modulates the quantities of these five polysaccharides to yield six distinct multi-polysaccharide gels. The unique impact of each polysaccharide on the overall quality of composite gels were studied by thermostability, microstructure, water-holding capacity (WHC), texture, and sensory attributes. The findings unequivocally manifest the phenomenon of thermoreversible gelation in all composite gels, except for the KC-devoid sample, which displayed an inability to solidify. Notably, KGM, LBG, and LAG emerged as pivotal enhancers of the network structure in these composite gels, while SA was identified as a promotor of layered structure, resulting in a reduction of surface hardness. Leveraging principal component analysis (PCA) to analyzed 14 critical evaluation parameters of the five multi-polysaccharide gels, revealing the order as follows: KC > KGM > SA > LAG > LBG. These findings would imparts valuable insights into the pragmatic utilization of multi-polysaccharide gels for the development of food products (e.g. Bobo balls in milk tea) with tailored textural and sensory attributes.
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Affiliation(s)
- Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Guowei Lan
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yuniu Wang
- Linghang Food (Zhaoqing) Company, Zhaoqing 526000, China
| | - Shumin Xie
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Shuqing Cai
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qiantong Liu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
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4
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Zhou L, Meng FB, Li YC, Shi XD, Yang YW, Wang M. Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy. Int J Biol Macromol 2023; 253:127186. [PMID: 37802441 DOI: 10.1016/j.ijbiomac.2023.127186] [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: 07/04/2023] [Revised: 09/09/2023] [Accepted: 09/24/2023] [Indexed: 10/10/2023]
Abstract
Excellent 3D printing materials must exhibit good extrudability and supportability, but these two characteristics are often contradictory. In this study, peach gum polysaccharide (PGP) was added to gelatin to prepare a 3D-printed functional gummy candy encapsulating curcumin. Rheology tests indicated that adding PGP could effectively improve the apparent viscosity and thermal stability and consequently improve the 3D printability and supportability of the products. When PGP addition was 6 %, the printing accuracy was higher than 90 %. Texture and microstructure analysis further revealed that PGP addition promoting a dense gel structure formed and the water holding capacity and supportability of gel materials were enhanced. Furthermore, the in vitro gastrointestinal digestion tests showed that after 6 h of simulated gastrointestinal fluid digestion, the retention rate of curcumin was nearly 80 %. The above results indicated that the composite gel of PGP and gelatin is a good 3D printing base material for nutrient delivery.
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Affiliation(s)
- Li Zhou
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| | - Fan-Bing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| | - Yun-Cheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China.
| | - Xiao-Dong Shi
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China
| | - Yi-Wen Yang
- Inner Mongolia Academy of Forestry Sciences, Hohhot 010010, PR China
| | - Meng Wang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
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5
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Zuev YF, Derkach SR, Bogdanova LR, Voron’ko NG, Kuchina YA, Gubaidullin AT, Lunev IV, Gnezdilov OI, Sedov IA, Larionov RA, Latypova L, Zueva OS. Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel. Gels 2023; 9:990. [PMID: 38131976 PMCID: PMC10742947 DOI: 10.3390/gels9120990] [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: 11/12/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023] Open
Abstract
The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical-chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.
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Affiliation(s)
- Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Liliya R. Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Nikolai G. Voron’ko
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Yulia A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Aidar T. Gubaidullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of RAS, 8 Arbuzov Street, 420088 Kazan, Russia
| | - Ivan V. Lunev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Oleg I. Gnezdilov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Igor A. Sedov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Radik A. Larionov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Larisa Latypova
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Da-Zhi Street, Harbin 150001, China;
| | - Olga S. Zueva
- Institute of Electric Power Engineering and Electronics, Kazan State Power Engineering University, 51 Krasnoselskaya Street, 420066 Kazan, Russia;
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6
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Chen C, Sun W, Wang J, Gardner DJ. Tunable biocomposite films fabricated using cellulose nanocrystals and additives for food packaging. Carbohydr Polym 2023; 321:121315. [PMID: 37739509 DOI: 10.1016/j.carbpol.2023.121315] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/08/2023] [Accepted: 08/17/2023] [Indexed: 09/24/2023]
Abstract
Cellulose nanocrystals (CNCs) are considered a prospective packaging material to partially replace petroleum-based plastics attributed to their renewability, sustainability, biodegradability, and desirable attributes including transparency, oxygen, and oil barrier properties. However, neat CNC films are rigid and too brittle to handle or utilize for packaging applications. Hence different additives, including sorbitol, polyvinyl alcohol (PVA), chitin, and κ-carrageenan (CG) were selected to mix with CNCs for packaging film preparation. The influence of additive categories (plasticizer, nonionic polymer, weak cationic and anionic natural polysaccharide), and their concentrations on the performance of CNC suspensions as well as optical, barrier, mechanical, and thermal properties of CNC films were examined. The morphology and physical characterization including density, equilibrium moisture content, contact angle and water durability of the composite films were also determined. Sorbitol and PVA films had the best visible light transparency; mixing with chitin can effectively improve the water durability of CNC films, and CG changed the CNC film from hydrophilic to hydrophobic. Moreover, all CNC films exhibited sufficient oxygen barrier properties, high PVA content films attained the "very high" barrier grade. Thus, durable CNC films can be obtained by adding proper types and amounts of additives, which provides potential scenarios for practical application of CNC films in food packaging.
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Affiliation(s)
- Cong Chen
- School of Forest Resources, University of Maine, Orono, ME 04469, United States; Advanced Structures and Composites Center, University of Maine, Orono, ME 04469, United States
| | - Wenjing Sun
- Institute of Materials (IMX), École Polytechnique Fédérale de Lausanne (EPFL), Lausanne 1015, Switzerland
| | - Jinwu Wang
- School of Forest Resources, University of Maine, Orono, ME 04469, United States; Advanced Structures and Composites Center, University of Maine, Orono, ME 04469, United States; Forest Products Laboratory, U.S. Forest Service, 1 Gifford Pinchot Drive, Madison, WI 53726, United States.
| | - Douglas J Gardner
- School of Forest Resources, University of Maine, Orono, ME 04469, United States; Advanced Structures and Composites Center, University of Maine, Orono, ME 04469, United States
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Makshakova ON, Bogdanova LR, Faizullin DA, Ermakova EA, Zuev YF. Sulfated Polysaccharides as a Fighter with Protein Non-Physiological Aggregation: The Role of Polysaccharide Flexibility and Charge Density. Int J Mol Sci 2023; 24:16223. [PMID: 38003413 PMCID: PMC10671430 DOI: 10.3390/ijms242216223] [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: 09/23/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
Proteins can lose native functionality due to non-physiological aggregation. In this work, we have shown the power of sulfated polysaccharides as a natural assistant to restore damaged protein structures. Protein aggregates enriched by cross-β structures are a characteristic of amyloid fibrils related to different health disorders. Our recent studies demonstrated that model fibrils of hen egg white lysozyme (HEWL) can be disaggregated and renatured by some negatively charged polysaccharides. In the current work, using the same model protein system and FTIR spectroscopy, we studied the role of conformation and charge distribution along the polysaccharide chain in the protein secondary structure conversion. The effects of three carrageenans (κ, ι, and λ) possessing from one to three sulfate groups per disaccharide unit were shown to be different. κ-Carrageenan was able to fully eliminate cross-β structures and complete the renaturation process. ι-Carrageenan only initiated the formation of native-like β-structures in HEWL, retaining most of the cross-β structures. In contrast, λ-carrageenan even increased the content of amyloid cross-β structures. Furthermore, κ-carrageenan in rigid helical conformation loses its capability to restore protein native structures, largely increasing the amount of amyloid cross-β structures. Our findings create a platform for the design of novel natural chaperons to counteract protein unfolding.
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Affiliation(s)
- Olga N. Makshakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia
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8
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Malkin AY, Derkach SR, Kulichikhin VG. Rheology of Gels and Yielding Liquids. Gels 2023; 9:715. [PMID: 37754396 PMCID: PMC10529254 DOI: 10.3390/gels9090715] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/23/2023] [Accepted: 09/01/2023] [Indexed: 09/28/2023] Open
Abstract
In this review, today's state of the art in the rheology of gels and transition through the yield stress of yielding liquids is discussed. Gels are understood as soft viscoelastic multicomponent solids that are in the incomplete phase separation state, which, under the action of external mechanical forces, do not transit into a fluid state but rupture like any solid material. Gels can "melt" (again, like any solids) due to a change in temperature or variation in the environment. In contrast to this type of rheology, yielding liquids (sometimes not rigorously referred to as "gels", especially in relation to colloids) can exist in a solid-like (gel-like) state and become fluid above some defined stress and time conditions (yield stress). At low stresses, their behavior is quite similar to that of permanent solid gels, including the frequency-independent storage modulus. The gel-to-sol transition considered in colloid chemistry is treated as a case of yielding. However, in many cases, the yield stress cannot be assumed to be a physical parameter since the solid-to-liquid transition happens in time and is associated with thixotropic effects. In this review, special attention is paid to various time effects. It is also stressed that plasticity is not equivalent to flow since (irreversible) plastic deformations are determined by stress but do not continue over time. We also discuss some typical errors, difficulties, and wrong interpretations of experimental data in studies of yielding liquids.
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Affiliation(s)
- Alexander Ya. Malkin
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, Leninskii Prosp. 29, 119991 Moscow, Russia;
| | - Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia;
| | - Valery G. Kulichikhin
- A.V. Topchiev Institute of Petrochemical Synthesis, Russian Academy of Sciences, Leninskii Prosp. 29, 119991 Moscow, Russia;
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9
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Cao C, Zhu Z, Liang X, Kong B, Xu Z, Shi P, Li Y, Ji Y, Ren Z, Liu Q. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking. Int J Biol Macromol 2023; 248:125903. [PMID: 37479206 DOI: 10.1016/j.ijbiomac.2023.125903] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 07/02/2023] [Accepted: 07/18/2023] [Indexed: 07/23/2023]
Abstract
The present study was aimed to investigate the intermolecular interaction between myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1, 0.2, 0.3, and 0.4 %, w/w) and NaCl levels (0.3 and 0.6 M) based on the multiple spectroscopy and molecular docking. The results showed that the incorporation of KC increased the turbidity, zeta-potential, and surface hydrophobicity of MP-KC mixed sols with a dose-dependent manner, as well as significantly decreasing the protein solubility (P < 0.05), which indicated that the interaction between KC and MP promoted the expansion of protein structure and exposed more hydrophobic groups. Fluorescence spectra result revealed that the interaction between MP and KC was a static quenching in the fluorescence quenching process, which affected the aromatic amino acids residue microenvironment of MP. Moreover, the existence of KC decreased the α-helix contents of MP (P < 0.05), contributing to the transformation from random structure to organized configuration of MP. In addition, molecular forces, the molecular docking and thermodynamic parameters indicated that hydrophobic interactions, van der Waals force, and hydrogen bonding were considered as the main interaction forces between MP and KC. Furthermore, 0.6 M NaCl level rendered higher solubility and particle size, as well as lower turbidity and the surface hydrophobicity of MP-KC mixed sols than those with 0.3 M NaCl level (P < 0.05), which promoted the unfolding of MP molecule and subsequently increased the numbers of binding sites between MP and KC, facilitating the intermolecular interactions between MP and KC in mixed sols.
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Affiliation(s)
- Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zicheng Zhu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihan Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pingru Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuangang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yunlong Ji
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zixuan Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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10
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Wang C, Su K, Sun W, Huang T, Lou Q, Zhan S. Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin. Food Chem 2023; 426:136632. [PMID: 37336099 DOI: 10.1016/j.foodchem.2023.136632] [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: 03/03/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/21/2023]
Abstract
In this study, κ-carrageenan(κC) and Transglutaminase (TG) were used to modify fish gelatin (FG). Three types of modified gelatin groups FG-κC, FG-TG and FG-κC-TG were prepared. The results showed that the gel strength and textural properties of FG gels were greatly enhanced by κC modification and κC-TG complex modification, whilst pure TG modification weakened the gelling properties. And the pure 0.1 % κC modified FG had the highest gel strength and hardness, respectively. Rheological behavior showed that the complex modified FG samples had the highest viscosity, gelling points, melting points and G'∞. Fourier infrared spectra and LF-NMR analysis showed that κC and κC-TG modification respectively improved the contents of hydrogen and isopeptide that decreased the water mobility but stabilized the helical structure of gelatin gels. Fluorescence intensity showed that three types of modification decreased fluorescence intensity. While, the formation of aggregates and denser gel networks decreased in vitro digestibility of FG.
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Affiliation(s)
- Chengcheng Wang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Kaiyuan Su
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
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11
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Yang MR, Cheng YT, Tsai HC, Darge HF, Huang CC, Lin SY. Hofmeister effect-based soaking strategy for gelatin hydrogels with adjustable gelation temperature, mechanical properties, and ionic conductivity. BIOMATERIALS ADVANCES 2023; 152:213504. [PMID: 37331244 DOI: 10.1016/j.bioadv.2023.213504] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 03/19/2023] [Accepted: 06/05/2023] [Indexed: 06/20/2023]
Abstract
As a natural polymer with good biocompatibility, gelatin hydrogel has been widely used in the field of biomedical science for a long time. However, the lack of suitable gelation temperature and mechanical properties often limit the clinical applicability in diverse and complex environments. Here, we proposed a strategy based on the Hofmeister effect that gelatin hydrogels were soaked in the appropriate concentration of sodium sulfate solution, and the change in molecular chain interactions mainly guided by kosmotropic ions resulted in a comprehensive adjustment of multiple properties. A series of gelatin hydrogels treated with different concentrations of the salt solution gave rise to microstructural changes, which brought a decrease in the number and size of pores, a wide range of gelation temperature from 32 °C to 46 °C, a stress enhancement of about 40 times stronger to 0.8345 MPa, a strain increase of about 7 times higher to 238.05 %, and a certain degree of electrical conductivity to be utilized for versatile applications. In this regard, for example, we prepared microneedles and obtained a remarkable compression (punctuation) strength of 0.661 N/needle, which was 55 times greater than those of untreated ones. Overall, by integrating various characterizations and suggesting the corresponding mechanism behind the phenomenon, this method provides a simpler and more convenient performance control procedure. This allowed us to easily modulate the properties of the hydrogel as per the intended purpose, revealing its vast potential applications such as smart sensors, electronic skin, and drug delivery.
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Affiliation(s)
- Meng-Ru Yang
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Yu-Ting Cheng
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Hsieh-Chih Tsai
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei, Taiwan; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei, Taiwan; R&D Center for Membrane Technology, Chung Yuan Christian University, Taoyuan, Taiwan.
| | - Haile Fentahun Darge
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Chun-Chiang Huang
- Taiwan Instrument Research Institute, National Applied Research Laboratories, Hsinchu, Taiwan.
| | - Shuian-Yin Lin
- Biomedical Technology and Device Research Center, Industrial Technology Research Institute, Hsinchu, Taiwan.
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12
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Zampouni K, Mouzakitis C, Lazaridou A, Moschakis T, Katsanidis E. Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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13
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Toader AG, Vlasceanu GM, Serafim A, Banciu A, Ionita M. Double-Reinforced Fish Gelatin Composite Scaffolds for Osteochondral Substitutes. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1815. [PMID: 36902932 PMCID: PMC10003955 DOI: 10.3390/ma16051815] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/09/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
Genipin crosslinked composite blends of fish gelatin/kappa-carrageenan (fG/κC) with different concentrations of graphene oxide (GO) for osteochondral substitutes were prepared by a simple solution-blending method. The resulting structures were examined by micro-computer tomography, swelling studies, enzymatic degradations, compressions tests, MTT, LDH, and LIVE/DEAD assays. The derived findings revealed that genipin crosslinked fG/κC blends reinforced with GO have a homogenous morphology with ideal pore dimensions of 200-500 µm for bones alternative. GO additivation with a concentration above 1.25% increased the blends' fluid absorption. The full degradation of the blends occurs in 10 days and the gel fraction stability increases with GO concentration. The blend compression modules decrease at first until fG/κC GO3, which has the least elastic behavior, then by raising the GO concentration the blends start to regain elasticity. The MC3T3-E1 cell viability reveals less viable cells with the increase of GO concentration. The LDH together with the LIVE/DEAD assays reports a high concentration of live and healthy cells in all types of composite blends and very few dead cells at the higher GO content.
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Affiliation(s)
- Alin Georgian Toader
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - George Mihail Vlasceanu
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
- Faculty of Medical Engineering, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - Andrada Serafim
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - Adela Banciu
- Faculty of Medical Engineering, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - Mariana Ionita
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
- Faculty of Medical Engineering, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
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14
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The Ability of Some Polysaccharides to Disaggregate Lysozyme Amyloid Fibrils and Renature the Protein. Pharmaceutics 2023; 15:pharmaceutics15020624. [PMID: 36839946 PMCID: PMC9962556 DOI: 10.3390/pharmaceutics15020624] [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: 12/19/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/15/2023] Open
Abstract
The deposition of proteins in the form of insoluble amyloid fibril aggregates is linked to a range of diseases. The supramolecular architecture of such deposits is governed by the propagation of β-strands in the direction of protofilament growth. In the present study, we analyze the structural changes of hen egg-white lysozyme fibrils upon their interactions with a range of polysaccharides, using AFM and FTIR spectroscopy. Linear anionic polysaccharides, such as κ-carrageenan and sodium alginate, are shown to be capable to disaggregate protofilaments with eventual protein renaturation. The results help to understand the mechanism of amyloid disaggregation and create a platform for both the development of new therapeutic agents for amyloidose treatment, and the design of novel functional protein-polysaccharide complex-based nanomaterials.
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15
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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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16
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Regulation of Intersubunit Interactions in Homotetramer of Glyceraldehyde-3-Phosphate Dehydrogenases upon Its Immobilization in Protein-Kappa-Carrageenan Gels. Polymers (Basel) 2023; 15:polym15030676. [PMID: 36771978 PMCID: PMC9918977 DOI: 10.3390/polym15030676] [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: 12/31/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
Polysaccharides, being biocompatible and biodegradable polymers, are highly attractive as materials for protein delivery systems. However, protein-polysaccharide interactions may lead to protein structural transformation. In the current study, we analyze the structural adjustment of a homotetrameric protein, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), upon its interactions with both flexible coil chain and the rigid helix of κ-carrageenan. FTIR spectroscopy was used to probe the secondary structures of both protein and polysaccharide. Electrostatically driven protein-polysaccharide interactions in dilute solutions resulted in an insoluble complex formation with a constant κ-carrageenan/GAPDH ratio of 0.2, which amounts to 75 disaccharide units per mole of protein tetramer. Upon interactions with both coiled and helical polysaccharides, a weakening of the intersubunit interactions was revealed and attributed to a partial GAPDH tetramer dissociation. In turn, protein distorted the helical conformation of κ-carrageenan when co-gelled. Molecular modeling showed the energy favorable interactions between κ-carrageenan and GAPDH at different levels of oligomerization. κ-Carrageenan binds in the region of the NAD-binding groove and the S-loop in OR contact, which may stabilize the OP dimers. The obtained results highlight the mutual conformational adjustment of oligomeric GAPDH and κ-carrageenan upon interaction and the stabilization of GAPDH's dissociated forms upon immobilization in polysaccharide gels.
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17
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Gan X, Li C, Sun J, Zhang X, Zhou M, Deng Y, Xiao A. GelMA/κ-carrageenan double-network hydrogels with superior mechanics and biocompatibility. RSC Adv 2023; 13:1558-1566. [PMID: 36688070 PMCID: PMC9817081 DOI: 10.1039/d2ra06101e] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Accepted: 12/17/2022] [Indexed: 01/09/2023] Open
Abstract
Hydrogels are crosslinked hydrophilic polymer networks of high-water content. Although they have been widely investigated, preparing hydrogels with excellent mechanical properties and biocompatibility remains a challenge. In the present work, we developed a novel GelMA/κ-carrageenan (GelMA/KC) double network (DN) hydrogel through a dual crosslinking strategy. The three-dimensional (3D) microstructure of KC is the first network, and covalently crosslinked on the κ-carrageenan backbone is the second network. The GelMA/KC hydrogel shows advantages in physical properties, including higher compression strength (10% GelMA/1% KC group, 130 kPa) and Young's modulus (10% GelMA/1% KC group, 300), suggesting its excellent elasticity and compressive capability. When using a higher concentration of GelMA, the hybrid hydrogel has even higher mechanical properties. In addition, the GelMA/KC hydrogel is favorable for cell spreading and proliferation, demonstrating its excellent biocompatibility. This study provides a new possibility for a biodegradable and high-strength hydrogel as a new generation material of orthopedic implants.
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Affiliation(s)
- Xueqi Gan
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, School of Chemical Engineering, Sichuan UniversityChengdu610041China
| | - Chen Li
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, School of Chemical Engineering, Sichuan UniversityChengdu610041China
| | - Jiyu Sun
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, School of Chemical Engineering, Sichuan UniversityChengdu610041China
| | - Xidan Zhang
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, School of Chemical Engineering, Sichuan UniversityChengdu610041China
| | - Min Zhou
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, School of Chemical Engineering, Sichuan UniversityChengdu610041China
| | - Yi Deng
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, School of Chemical Engineering, Sichuan UniversityChengdu610041China,State Key Laboratory of Polymer Materials Engineering, Sichuan UniversityChengdu610065China,Department of Mechanical Engineering, The University of Hong KongHong KongChina
| | - Anqi Xiao
- Department of Neurosurgery, West China Hospital, Sichuan UniversityChengdu610041China
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18
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In vitro evaluation of antibacterial activity and biocompatibility of synergistically cross-linked gelatin-alginate hydrogel beads as gentamicin carriers. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2022.104078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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19
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Semi-Synthetic Click-Gelatin Hydrogels as Tunable Platforms for 3D Cancer Cell Culture. Gels 2022; 8:gels8120821. [PMID: 36547345 PMCID: PMC9778549 DOI: 10.3390/gels8120821] [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: 11/11/2022] [Revised: 11/25/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Basement membrane extracts (BME) derived from Engelbreth-Holm-Swarm (EHS) mouse sarcomas such as Matrigel® remain the gold standard extracellular matrix (ECM) for three-dimensional (3D) cell culture in cancer research. Yet, BMEs suffer from substantial batch-to-batch variation, ill-defined composition, and lack the ability for physichochemical manipulation. Here, we developed a novel 3D cell culture system based on thiolated gelatin (Gel-SH), an inexpensive and highly controlled raw material capable of forming hydrogels with a high level of biophysical control and cell-instructive bioactivity. We demonstrate the successful thiolation of gelatin raw materials to enable rapid covalent crosslinking upon mixing with a synthetic poly(ethylene glycol) (PEG)-based crosslinker. The mechanical properties of the resulting gelatin-based hydrogels were readily tuned by varying precursor material concentrations, with Young's moduli ranging from ~2.5 to 5.8 kPa. All hydrogels of varying stiffnesses supported the viability and proliferation of MDA-MB-231 and MCF-7 breast cancer cell lines for 14 and 21 days of cell culture, respectively. Additionally, the gelatin-based hydrogels supported the growth, viability, and osteogenic differentiation of patient-derived preosteoblasts over 28 days of culture. Collectively, our data demonstrate that gelatin-based biomaterials provide an inexpensive and tunable 3D cell culture platform that may overcome the limitations of traditional BMEs.
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20
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Wu B, Li Y, Li Y, Li H, Xia Q. The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/κ-carrageenan hydrogel beads. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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21
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Yan J, Li S, Chen G, Ma C, McClements DJ, Liu X, Liu F. Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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22
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Wardhana YW, Aanisah N, Sopyan I, Hendriani R, Chaerunisaa AY. Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation. Gels 2022; 8:752. [PMID: 36421574 PMCID: PMC9689426 DOI: 10.3390/gels8110752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2023] Open
Abstract
The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Fourier-transform infrared (FTIR) spectra confirmed the introduction of the ester into the κ-carrageenan backbone. The thermogravimetric analysis showed that thermal stability increased along with the level of unsaturation, but there was a decrease in viscosity, hardness, and syneresis, which caused the consistency of the product to become more elastic. The results also showed that the ester form still has a swelling ability that is almost the same as that of κ-carrageenan. After being formulated into a gel dosage form, the product was successfully produced from the ester with unsaturated fatty acids, and it was more elastic than native κ-carrageenan and had good physical properties with spreadability that meets the requirements for topical preparations.
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Affiliation(s)
- Yoga W. Wardhana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Nuur Aanisah
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu 94118, Indonesia
| | - Iyan Sopyan
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Rini Hendriani
- Department of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Anis Y. Chaerunisaa
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
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23
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Makarova AO, Derkach SR, Kadyirov AI, Ziganshina SA, Kazantseva MA, Zueva OS, Gubaidullin AT, Zuev YF. Supramolecular Structure and Mechanical Performance of κ-Carrageenan-Gelatin Gel. Polymers (Basel) 2022; 14:polym14204347. [PMID: 36297925 PMCID: PMC9612265 DOI: 10.3390/polym14204347] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022] Open
Abstract
In this work, by means of complex physicochemical methods the structural features of a composite κ-carrageenan–gelatin system were studied in comparison with initial protein gel. The correlation between the morphology of hydrogels and their mechanical properties was demonstrated through the example of changes in their rheological characteristics. The experiments carried out with PXRD, SAXS, AFM and rheology approaches gave new information on the structure and mechanical performance of κ-carrageenan–gelatin hydrogel. The combination of PXRD, SAXS and AFM results showed that the morphological structures of individual components were not observed in the composite protein–polysaccharide hydrogels. The results of the mechanical testing of initial gelatin and engineered κ-carrageenan–gelatin gel showed the substantially denser parking of polymer chains in the composite system due to a significant increase in intermolecular protein–polysaccharide contacts. Close results were indirectly followed from the SAXS estimations—the driving force for the formation of the common supramolecular structural arrangement of proteins and polysaccharides was the increase in the density of network of macromolecular chains entanglements; therefore, an increase in the energy costs was necessary to change the conformational rearrangements of the studied system. This increase in the macromolecular arrangement led to the growth of the supramolecular associate size and the growth of interchain physical bonds. This led to an increase in the composite gel plasticity, whereas the enlargement of scattering particles made the novel gel system not only more rigid, but also more fragile.
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Affiliation(s)
- Anastasiya O. Makarova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St. 2/31, 420111 Kazan, Russia
| | - Svetlana R. Derkach
- Department of Chemistry, Murmansk State Technical University, Sportivnaya Str. 13, 183010 Murmansk, Russia
| | - Aidar I. Kadyirov
- Institute of Power Engineering and Advanced Technologies, FRC Kazan Scientific Center of RAS, Lobachevsky St. 2/31, 420111 Kazan, Russia
| | - Sufia A. Ziganshina
- Zavoisky Physical-Technical Institute, FRC Kazan Scientific Center of RAS, Sibirsky Tract 10/7, 420029 Kazan, Russia
| | - Mariia A. Kazantseva
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St. 2/31, 420111 Kazan, Russia
- HSE Tikhonov Moscow Institute of Electronics and Mathematics, Tallinskaya St. 34, 123458 Moscow, Russia
| | - Olga S. Zueva
- Department of Physics, Kazan State Power Engineering University, Krasnoselskaya St. 51, 420066 Kazan, Russia
| | - Aidar T. Gubaidullin
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of RAS, Arbuzov St. 8, 420088 Kazan, Russia
- A. Butlerov Chemical Institute, Kazan Federal University, Kremlevskaya St. 18, 420008 Kazan, Russia
| | - Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St. 2/31, 420111 Kazan, Russia
- A. Butlerov Chemical Institute, Kazan Federal University, Kremlevskaya St. 18, 420008 Kazan, Russia
- Correspondence:
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24
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Makshakova ON, Bogdanova LR, Makarova AO, Kusova AM, Ermakova EA, Kazantseva MA, Zuev YF. κ-Carrageenan Hydrogel as a Matrix for Therapeutic Enzyme Immobilization. Polymers (Basel) 2022; 14:polym14194071. [PMID: 36236018 PMCID: PMC9573024 DOI: 10.3390/polym14194071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
During the last few decades, polysaccharide hydrogels attract more and more attention as therapeutic protein delivery systems due to their biocompatibility and the simplicity of the biodegradation of natural polymers. The protein retention by and release from the polysaccharide gel network is regulated by geometry and physical interactions of protein with the matrix. In the present work, we studied the molecular details of interactions between κ-carrageenan and three lipases, namely the lipases from Candida rugosa, Mucor javanicus, and Rhizomucor miehei—which differ in their size and net charge—upon protein immobilization in microparticles of polysaccharide gel. The kinetics of protein release revealed the different capability of κ-carrageenan to retain lipases, which are generally negatively charged; that was shown to be in line with the energy of interactions between polysaccharides and positively charged epitopes on the protein surface. These data create a platform for the novel design of nanocarriers for biomedical probes of enzymatic origin.
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Affiliation(s)
- Olga N. Makshakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St., 2/31, 420111 Kazan, Russia
| | - Liliya R. Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St., 2/31, 420111 Kazan, Russia
| | - Anastasiya O. Makarova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St., 2/31, 420111 Kazan, Russia
| | - Aleksandra M. Kusova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St., 2/31, 420111 Kazan, Russia
| | - Elena A. Ermakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St., 2/31, 420111 Kazan, Russia
| | - Mariia A. Kazantseva
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St., 2/31, 420111 Kazan, Russia
- HSE Tikhonov Moscow Institute of Electronics and Mathematics, Tallinskaya St., 34, 123458 Moscow, Russia
| | - Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky St., 2/31, 420111 Kazan, Russia
- Correspondence:
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25
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Tao H, Guo L, Qin Z, Yu B, Wang Y, Li J, Wang Z, Shao X, Dou G, Cui B. Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107678] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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26
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Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study. Polymers (Basel) 2022; 14:polym14142777. [PMID: 35890554 PMCID: PMC9323904 DOI: 10.3390/polym14142777] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 02/04/2023] Open
Abstract
Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and 1H NMR spectroscopy. In the discussion, the main focus is on the complexing polysaccharides of marine origin-sodium alginate, κ-carrageenan, and chitosan. The prospects for creating polysaccharide-gelatin complexes with desired physicochemical properties are outlined.
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27
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Cheng Z, Zhang B, Qiao D, Yan X, Zhao S, Jia C, Niu M, Xu Y. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107565] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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28
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Bogdanova LR, Zelenikhin PV, Makarova AO, Zueva OS, Salnikov VV, Zuev YF, Ilinskaya ON. Alginate-Based Hydrogel as Delivery System for Therapeutic Bacterial RNase. Polymers (Basel) 2022; 14:polym14122461. [PMID: 35746037 PMCID: PMC9230862 DOI: 10.3390/polym14122461] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 12/30/2022] Open
Abstract
To deliver therapeutic proteins into a living body, it is important to maintain their target activity in the gastrointestinal tract after oral administration. Secreted ribonuclease from Bacillus pumilus (binase) has antitumor and antiviral activity, which makes it a promising therapeutic agent. This globular protein of small molecular weight (12.2 kDa) is considered as a potential agent that induces apoptosis of tumor cells expressing certain oncogenes, including colorectal and duodenum cancer. The most important problem of its usage is the preservation of its structure and target activity, which could be lost during oral administration. Here, we developed alginate microspheres reinforced with divalent cations and analyzed the enzyme release from them. Using methods of scanning electron microscopy, measurements of fluorescence, enzyme catalytic activity, and determination of viability of the duodenum adenocarcinoma tumor cell line, we characterized obtained microspheres and chose calcium as a biogenic ion-strengthening microsphere structure. Among such modified additivities as beta-casein, gelatin, and carbon nanotubes introduced into microspheres, only gelatin showed a pronounced increase in their stability and provided data on the prolonged action of enzyme release from microspheres into tumor cell culture medium during 48 h in an amount of about 70% of the loaded quantity.
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Affiliation(s)
- Liliya R. Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia; (L.R.B.); (A.O.M.); (V.V.S.)
| | - Pavel V. Zelenikhin
- Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan 420008, Russia;
| | - Anastasiya O. Makarova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia; (L.R.B.); (A.O.M.); (V.V.S.)
| | - Olga S. Zueva
- Department of Physics, Kazan State Power Engineering University, Kazan 420066, Russia;
| | - Vadim V. Salnikov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia; (L.R.B.); (A.O.M.); (V.V.S.)
| | - Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia; (L.R.B.); (A.O.M.); (V.V.S.)
- Correspondence: (Yu.F.Z.); (O.N.I.); Tel.: +7-909-306-7117 (Yu.F.Z.); +7-843-233-7855 (O.N.I.)
| | - Olga N. Ilinskaya
- Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan 420008, Russia;
- Correspondence: (Yu.F.Z.); (O.N.I.); Tel.: +7-909-306-7117 (Yu.F.Z.); +7-843-233-7855 (O.N.I.)
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29
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Modulation of Molecular Structure and Mechanical Properties of κ-Carrageenan-Gelatin Hydrogel with Multi-Walled Carbon Nanotubes. Polymers (Basel) 2022; 14:polym14122346. [PMID: 35745922 PMCID: PMC9229921 DOI: 10.3390/polym14122346] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 02/06/2023] Open
Abstract
Hydrogels, three-dimensional hydrophilic water-insoluble polymer networks having mechanical properties inherent for solids, have attracted continuous research attention over a long time period. Here, we studied the structure and properties of hydrogel based on gelatin, κ-carrageenan and CNTs using the combination of SAXS, PXRD, AFM microscopy, SEM and rheology methods. We have shown that the integration of polysaccharide and protein in the composite hydrogel leads to suppression of their individual structural features and homogenization of two macromolecular components into a single structural formation. According to obtained SAXS results, we observed the supramolecular complex, which includes both polysaccharide and protein components associated with each other. It was determined that hydrogel structure formed in the initial solution state (dispersion) retains hydrogel supramolecular structure under its cooling up to gel state. The sizes of dense cores of these polyelectrolyte complexes (PEC) slightly decrease in the gel state in comparison with PEC water dispersion. The introduction of CNTs to hydrogel does not principally change the type of supramolecular structure and common structural tendencies observed for dispersion and gel states of the system. It was shown that carbon nanotubes embedded in hydrogel act as the supplementary template for formation of the three-dimensional net, giving additional mechanical strengthening to the studied system.
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30
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Du M, Zhao Y, Zhang Y, Sun S, Fang Y. Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons. Food Funct 2022; 13:6975-6986. [PMID: 35678706 DOI: 10.1039/d2fo00754a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Agarose/fish gelatin (AR/FGA) double-network hydrogels (DNs) were fabricated via a one-step heating-cooling method. The structure, mechanical and textural properties, water-holding capacity, swelling behavior and sensory characteristics of the DNs were analyzed and compared with the corresponding single-network hydrogels (SNs) and beef tendons. An increase in FGA concentration (10-40 wt%) significantly enhanced the mechanical strength and toughness of DNs, while a moderate increase in AR concentration (0.5-1.5 wt%) only improved their mechanical strength. The 1.5 wt% AR/40 wt% FGA DNs attained excellent fracture stress and strain compared with the single AR and single FGA gels. This can be attributed to the energy dissipation effect, intermolecular hydrogen bond interactions and higher entanglement density of molecule chains. Furthermore, AR/FGA DNs attained a higher hardness, water holding capacity and lower swelling rate compared with SNs. The principal component analysis and correlation analysis showed that the 1.5 wt% AR/30 wt% FGA DNs displayed the most comparable correlation with beef tendons, which was consistent with the results of the sensory evaluation, showing great potential as artificial beef tendons. Our findings provide guidance for the modulation of gel properties and development of artificial foods.
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Affiliation(s)
- Mengjia Du
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Yiguo Zhao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Shifan Sun
- Zhejiang Top Hydrocolloids Co., Ltd, Zhejiang, 610106, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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Cheng J, You L, Cai X, Yang J, Chen H, Shi X, Wu J, Wang J, Xiong C, Wang S. Fermentation-Inspired Gelatin Hydrogels with a Controllable Supermacroporous Structure and High Ductility for Wearable Flexible Sensors. ACS APPLIED MATERIALS & INTERFACES 2022; 14:26338-26349. [PMID: 35590475 DOI: 10.1021/acsami.2c02524] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Supermacroporous hydrogels have attracted wide concern due to their comfort and breathability in wearable health-monitoring applications. Size controllable supermacroporous structure and excellent mechanical properties are the most important for its application. However, they are normally fabricated by the cryogelation method, which is difficult to control pore size and maintain flexibility. Here, yeast fermentation-inspired gelatin hydrogels with a controllable supermacroporous structure and excellent mechanical properties were fabricated for the first time. The pore size can be controlled by adjusting the content of glucose and yeast, the ratio of glucose to yeast, fermentation time, and gelatin content during fermentation. The hydrogels demonstrated a controllable pore size range from 100 to 400 μm and rapid swelling characteristics. The mechanical properties were maintained by soaking ammonium sulfate solution for 12 h, showing maximum tensile and compressive strains over 300 and 99%, respectively. This novel approach can be easily applied to the preparation of supermacroporous and high ductility hydrogels under mild conditions. Furthermore, conductive hydrogels combined supermacroporous structures with conductive polyaniline and reduced oxidized graphene, and silver nanowires were prepared as wearable flexible sensors. The obtained sensors maintain well-distributed porosity, breathability, and mechanical flexibility, also showing excellent conductivity of 2.4 S m-1. Finally, the sensors were successfully applied to detect physiological signals and human-computer interaction.
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Affiliation(s)
- Jing Cheng
- College of Chemical Engineering, Fuzhou University, Fuzhou 350108, China
| | - Lijun You
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xixi Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jinhao Yang
- School of Mechanical Science & Engineering, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Huimin Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xinming Shi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jiajie Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jianhua Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Caihua Xiong
- School of Mechanical Science & Engineering, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
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32
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Makshakova ON, Zuev YF. Interaction-Induced Structural Transformations in Polysaccharide and Protein-Polysaccharide Gels as Functional Basis for Novel Soft-Matter: A Case of Carrageenans. Gels 2022; 8:gels8050287. [PMID: 35621585 PMCID: PMC9141914 DOI: 10.3390/gels8050287] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/02/2022] [Accepted: 05/03/2022] [Indexed: 01/01/2023] Open
Abstract
Biocompatible, nontoxic, and biodegradable polysaccharides are considered as a promising base for bio-inspired materials, applicable as scaffolds in regenerative medicine, coatings in drug delivery systems, etc. The tunable macroscopic properties of gels should meet case-dependent requirements. The admixture of proteins to polysaccharides and their coupling in more sophisticated structures opens an avenue for gel property tuning via physical cross-linking of components and the modification of gel network structure. In this review recent success in the conformational studies of binary protein–polysaccharide gels is summarized with the main focus upon carrageenans. Future perspectives and challenges in rational design of novel polysaccharide-based materials are outlined.
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Affiliation(s)
- Olga N. Makshakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str., 2/31, 420111 Kazan, Russia;
- A. Butlerov Chemical Institute, Kazan Federal University, Kremlevskaya 18, 420008 Kazan, Russia
- Correspondence:
| | - Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str., 2/31, 420111 Kazan, Russia;
- A. Butlerov Chemical Institute, Kazan Federal University, Kremlevskaya 18, 420008 Kazan, Russia
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33
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Lei YC, Zhao X, Li D, Wang LJ, Wang Y. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel. Foods 2022; 11:foods11050734. [PMID: 35267367 PMCID: PMC8908979 DOI: 10.3390/foods11050734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.
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Affiliation(s)
- Yu-chen Lei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Xia Zhao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Li-jun Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China; (Y.-c.L.); (X.Z.)
- Correspondence: ; Tel./Fax: +86-10-6273-7351
| | - Yong Wang
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;
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34
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Bulut EG, Candoğan K. Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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35
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Chen H, Wu D, Ma W, Wu C, Tian Y, Wang S, Du M. Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106841] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Cortez-Trejo M, Gaytán-Martínez M, Reyes-Vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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37
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Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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38
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Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films. Mar Drugs 2021; 19:md19090486. [PMID: 34564148 PMCID: PMC8471587 DOI: 10.3390/md19090486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 12/03/2022] Open
Abstract
In this work, the physicochemical properties of maleic anhydride (MAH)-modified κ-carrageenan (κCar) (MC) were characterized and compared with those of native κ-carrageenan (NC). The Fourier transform infrared spectrum of MC exhibited that κCar was successfully modified. Thermogravimetric analysis indicated that the thermal stability of MC was decreased. When the degree of substitution was 0.032, MC exhibited a low gel strength (759 g/cm2), gelling temperature (33.3 °C), and dehydration rate (60.3%). Given the excellent film-forming ability of κCar, MC films were then prepared and were found to have better mechanical and barrier properties (UV and water) than NC films. With regard to optical properties, MC films could completely absorb UV light in the range of 200–236 nm. The water contact angle of MC films was higher than that of NC films. Moreover, the elongation at break increased from 26.9% to 163%. These physicochemical property changes imply that MC can be employed in polysaccharide-based films.
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39
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Li X, Guo C, Yang X, Guo Y. Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism. Food Chem 2021; 366:130561. [PMID: 34284189 DOI: 10.1016/j.foodchem.2021.130561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 06/07/2021] [Accepted: 07/06/2021] [Indexed: 01/07/2023]
Abstract
In this study, caseins and methylcellulose (MC) were selected as building materials to prepare a class of mixed gels by adding glucono-δ-lactone (GDL) to induce the gelation of composite MC/casein systems, where the casein concentration was fixed at 8.0% (w/v) and the MC concentration varied from 0 to 1.0% (w/v). It was found that with increasing amount of MC addition (0-0.4%), the mixed gels exhibited a structural conversion from a casein-dominant gel network to a "water-in-water emulsion structure", with the caseins as the continuous gelling phase and the MC as the dispersed phase; further MC addition (0.4-1.0%, w/v) caused a more significant phase separation phenomenon. The structural conversion was in consistent with the determination result of gel hardness. Furthermore, by a combination of confocal laser scanning microscope (CLSM) and rheological studies, the structural evolution process of the mixed gels was revealed to explore the underlying formation mechanism of the mixed gels.
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Affiliation(s)
- Xiaofei Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Chuo Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China; National Research & Development Center of Apple Processing Technology, PR China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China; National Research & Development Center of Apple Processing Technology, PR China.
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40
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Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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41
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Wang X, Qiao C, Jiang S, Liu L, Yao J. Strengthening gelatin hydrogels using the Hofmeister effect. SOFT MATTER 2021; 17:1558-1565. [PMID: 33337462 DOI: 10.1039/d0sm01923b] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
A simple yet effective soaking treatment has been proposed to fabricate hydrogels with desirable mechanical properties, but the strengthening mechanism of hydrogels lacks an in-depth study. Here, we investigated the influence of kosmotropic citrate anion on the structure and properties of immersed gelatin hydrogels. The obtained hydrogels possessed the properties of high strength, modulus and toughness simultaneously. The dehydration of hydrogels facilitated the interactions among gelatin molecules, resulting in the formation of helix structures. Both the content and length of the triple helices increase with an increase in citrate concentration, which in turn contributes to the strengthening of hydrogels. The excellent mechanical performances of these hydrogels may open up new applications for protein materials.
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Affiliation(s)
- Xujie Wang
- School of Materials Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Daxue Rd. 3501, Jinan 250353, P. R. China.
| | - Congde Qiao
- School of Materials Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Daxue Rd. 3501, Jinan 250353, P. R. China.
| | - Song Jiang
- School of Materials Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Daxue Rd. 3501, Jinan 250353, P. R. China.
| | - Libin Liu
- School of Materials Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Daxue Rd. 3501, Jinan 250353, P. R. China.
| | - Jinshui Yao
- School of Materials Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Daxue Rd. 3501, Jinan 250353, P. R. China.
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42
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Yang H, Ji Z, Wang R, Fan D, Zhao Y, Wang M. Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation in chemical models and beef patties. JOURNAL OF HAZARDOUS MATERIALS 2021; 402:123486. [PMID: 32707466 DOI: 10.1016/j.jhazmat.2020.123486] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 06/27/2020] [Accepted: 07/14/2020] [Indexed: 06/11/2023]
Abstract
2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a mutagen and a rodent carcinogen mainly formed in thermally processed muscle foods. Hydrocolloids are widely used as thickeners, gelling agents and stabilizers to improve food quality in the food industry. In this study, the inhibitory effects of eight hydrocolloids on the formation of PhIP were investigated in both chemical models and beef patties. 1% (w/w) of carboxymethylcellulose V, κ-carrageenan, alginic acid, and pectin significantly reduced PhIP formation by 53 %, 54 %, 48 %, and 47 %, respectively in chemical models. In fried beef patties, κ-carrageenan appeared to be most capable of inhibiting PhIP formation among the eight tested hydrocolloids. 1% (w/w) of κ-carrageenan caused a decreased formation of PhIP by 90 %. 1% (w/w) of κ-carrageenan also significantly reduced the formation of other heterocyclic aromatic amines including MeIQx and 4,8-DiMeIQx by 64 % and 48 %, respectively in fried beef patties. Further mechanism study showed that κ-carrageenan addition decreased the PhIP precursor creatinine residue and reduced the content of Maillard reaction intermediates including phenylacetaldehyde and aldol condensation product in the chemical model. κ-Carrageenan may inhibit PhIP formation via trapping both creatinine and phenylacetaldehyde. The structures of adducts formed between κ-carrageenan and creatinine and κ-carrageenan and phenylacetaldehyde merits further study.
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Affiliation(s)
- Hongmei Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China
| | - Zhiwei Ji
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China
| | - Ru Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China.
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China; School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
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43
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Makshakova ON, Bogdanova LR, Faizullin DA, Ermakova EA, Zuev YF, Sedov IA. Interaction-induced structural transformation of lysozyme and kappa-carrageenan in binary complexes. Carbohydr Polym 2021; 252:117181. [PMID: 33183628 DOI: 10.1016/j.carbpol.2020.117181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/16/2020] [Accepted: 09/28/2020] [Indexed: 12/17/2022]
Abstract
The interactions between κ-carrageenan and hen egg-white lysozyme have been studied. In dilute solutions, the insoluble complexes with constant κ-carrageenan/lysozyme ratio of 0.3, or 12 disaccharide units per mole of protein are formed. FTIR-spectroscopy revealed that κ-carrageenan retains its unordered conformation and induces the rise of β-structure in lysozyme. In the complexes formed in concentrated mixtures, κ-carrageenan adopts helical conformation and lysozyme retains its native-like structure. These complexes contain 21 disaccharide units per mole of protein. Molecular modeling showed that flexible coil and rigid double helix of κ-carrageenan have different binding patterns to lysozyme surface. The latter has a strong preference to positively charged spots in lysozyme α-domain while the former also interacts to protein β-domain and stabilizes short-living β-structures. The obtained results confirm the preference of unordered κ-carrageenan to β-structure rich protein regions, which can be further used in the development of carrageenan-based protection of amyloid-like aggregation of proteins.
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Affiliation(s)
- O N Makshakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Str., 420111, Kazan, Russia; Sirius University of Science and Technology, 1 Olympic Ave, 354340, Sochi, Russia.
| | - L R Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Str., 420111, Kazan, Russia; Sirius University of Science and Technology, 1 Olympic Ave, 354340, Sochi, Russia
| | - D A Faizullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Str., 420111, Kazan, Russia
| | - E A Ermakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Str., 420111, Kazan, Russia; Sirius University of Science and Technology, 1 Olympic Ave, 354340, Sochi, Russia
| | - Yu F Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Str., 420111, Kazan, Russia
| | - I A Sedov
- Chemical Institute, Kazan Federal University, 18 Kremlevskaya Str., 420111, Kazan, Russia; Sirius University of Science and Technology, 1 Olympic Ave, 354340, Sochi, Russia
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Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Rojas-López M, Amador-Espejo GG. High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. ULTRASONICS SONOCHEMISTRY 2021; 70:105340. [PMID: 32942167 PMCID: PMC7786567 DOI: 10.1016/j.ultsonch.2020.105340] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/16/2020] [Accepted: 09/03/2020] [Indexed: 05/08/2023]
Abstract
The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS) treatment on whey protein isolate (WPI) molecular structure as a previous step for complex coacervation (CC) with kappa-carrageenan (KC) and its influence on CC functional properties. Protein suspension of WPI (1% w/w) was treated with an ultrasound probe (24 kHz, 2 and 4 min, at 50 and 100% amplitude), non HIUS pretreated WPI was used as a control. Coacervation was achieved by mixing WPI and KC dispersions (10 min). Time and amplitude of the sonication treatment had a direct effect on the molecular structure of the protein, FTIR-ATR analysis detected changes on pretreated WPI secondary structure (1600-1700 cm-1) after sonication. CC electrostatic interactions were detected between WPI positive regions, KC sulfate group (1200-1260 cm-1), and the anhydrous oxygen of the 3,6 anhydro-D-galactose (940-1066 cm-1) with a partial negative charge. After ultrasound treatment, a progressive decrease in WPI particle size (nm) was detected. Rheology results showed pseudoplastic behavior for both, KC and CC, with a significant change on the viscosity level. Further, volume increment, stability, and expansion percentages of CC foams were improved using WPI sonicated. Besides, HIUS treatment had a positive effect on the emulsifying properties of the CC, increasing the time emulsion stability percentage. HIUS proved to be an efficient tool to improve functional properties in WPI-KC CC.
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Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - H Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México, Facultad de Ingeniería Química, Colegio de Ingeniería en Alimentos, 18 Sur y Avenida San Claudio, 72570 Puebla, Mexico
| | - M Rojas-López
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala Mexico
| | - G G Amador-Espejo
- CONACYT-Centro de Investigación en Biotecnología Aplicada IPN, México, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, 90700 Tlaxcala, Mexico.
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Makshakova ON, Safarova ER, Zuev YF. Structural insights in interactions between RNase from Bacillus Intermedius and rhamnogalacturonan I from potato. Carbohydr Polym 2021; 251:117038. [PMID: 33142596 DOI: 10.1016/j.carbpol.2020.117038] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 08/31/2020] [Accepted: 08/31/2020] [Indexed: 01/21/2023]
Abstract
Being biocompatible and biodegradable polymers, polysaccharides present a perspective material for drug delivery systems. This study aimed at unraveling the molecular details of interactions between rhamnogalacturonan I, brunched with galactan side chains, and RNase from Bacillus Intermedius, binase. FTIR- and NMR-spectroscopic analyses showed that binase interacts with side chains of the polysaccharide. In complexes with polysaccharide, the protein retains its native structure. The 2D-NMR techniques revealed eight protein residues responsive to polysaccharide binding. Further, computer simulations were carried out to provide the atomistic details of binase-polysaccharide complexes. Both blind and knowledge-based docking procedures elucidate the existence of epitopes on the binase surface with the preferential binding of galactan fragments. The refinement of these complexes by molecular dynamics simulations confirmed stable protein-polysaccharide interactions. The results of this study strengthen the knowledge on non-specific protein-carbohydrate interactions and outline the rhamnogalacturonan I as a possible matrix material for protein delivery systems.
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Affiliation(s)
- O N Makshakova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 420111, Lobachevsky str. 2/31, Kazan, Russian Federation.
| | - E R Safarova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 420111, Lobachevsky str. 2/31, Kazan, Russian Federation
| | - Y F Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 420111, Lobachevsky str. 2/31, Kazan, Russian Federation
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Dille MJ, Draget KI. Chewable Gelatin Emulsions for Oral Lipid Delivery: Elimination of Gastric Coalescence with κ‐Carrageenan. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000282] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Morten J. Dille
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim N‐7491 Norway
| | - Kurt I. Draget
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim N‐7491 Norway
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Derkach SR, Voron’ko NG, Kuchina YA, Kolotova DS. Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies. Polymers (Basel) 2020; 12:E3051. [PMID: 33352683 PMCID: PMC7766531 DOI: 10.3390/polym12123051] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 12/28/2022] Open
Abstract
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
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Affiliation(s)
| | - Nikolay G. Voron’ko
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (Y.A.K.); (D.S.K.)
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Akrami-Hasan-Kohal M, Ghorbani M, Mahmoodzadeh F, Nikzad B. Development of reinforced aldehyde-modified kappa-carrageenan/gelatin film by incorporation of halloysite nanotubes for biomedical applications. Int J Biol Macromol 2020; 160:669-676. [DOI: 10.1016/j.ijbiomac.2020.05.222] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 05/15/2020] [Accepted: 05/26/2020] [Indexed: 12/11/2022]
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Tsirigotis-Maniecka M. Alginate-, Carboxymethyl Cellulose-, and κ-Carrageenan-Based Microparticles as Storage Vehicles for Cranberry Extract. Molecules 2020; 25:E3998. [PMID: 32887305 PMCID: PMC7504800 DOI: 10.3390/molecules25173998] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/30/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023] Open
Abstract
This study discusses the relationship between the structural properties of the selected polysaccharides (low (ALGLV) and medium viscosity (ALGMV) sodium alginate, 90 kDa (CMC90) and 250 kDa (CMC250) carboxymethyl cellulose, and κ-carrageenan (CARκ)) and their abilities to serve as protective materials of encapsulated large cranberry (Vaccinium macrocarpon Aiton) fruit extract (CE) from losing its health beneficial activities during long-term storage. The microparticles were characterized in terms of their encapsulation efficiency (UV-Vis and FTIR), morphology (SEM) and the physical stability in various environments (gravimetry). The microparticles' size and encapsulation efficiency were 46-50 µm and 28-58%, respectively, and the microparticles were physically stable. CMC90 and ALGMV most efficiently protected the plant extract from losing its biological activity after 18 months, while the plant extract stored outside the particles had lost its activity. CE was intended for oral administration, thus CE release from the microparticles was monitored in vitro under gastrointestinal conditions. In vitro gastrointestinal release studies revealed that the ALGMV-, CMC90-, and CMC250-based particles exhibited the desired intestinal release pattern. This result supports the suitability of sodium alginate and carboxymethyl cellulose for the safe delivery of CE to the intestines while maintaining its biological properties and improving long-term storage stability.
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Affiliation(s)
- Marta Tsirigotis-Maniecka
- Department of Engineering and Technology of Chemical Processes, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 29, 50-370 Wrocław, Poland
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Shatabayeva E, Mun G, Shaikhutdinov Y, Khutoryanskiy V. Gelatin: sources, preparation and application in food and biomedicine. CHEMICAL BULLETIN OF KAZAKH NATIONAL UNIVERSITY 2020. [DOI: 10.15328/cb1112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Gelatin is a proteinaceous substance composed of all the essential amino acids (except tryptophan) and derived from collagen using a hydrolysis technique. Hydrogels and modified composites based on gelatin are widely used in the food industry, biomedicine, pharmaceutical industry and food packaging materials due to their biocompatibility, biodegradability, nonimmunogenicity and ability to stimulate cell adhesion and proliferation. Gelatin can absorb 5-10 times its weight of water and is the main ingredient of hard and soft capsules in pharmaceutical industry. It melts above 30°C and easily releases biologically active compounds, nutrients and drugs in human gastrointestinal tract. In addition, gelatin contains arginine-glycine-asparagine RGD-sequences in the polymer structure and contributes to various functions such as antioxidant, anti-hypertensive, anti-microbial, tissue regeneration, wound healing, enhances bone formation and anti-cancer therapy. This article reports a brief overview of gelatin sources, gelatin preparation processes and its physico-chemical properties, as well as advances in the preparation of gelatin-based composite materials and hydrogels for tissue engineering, drug delivery, wound dressings, active packaging using various cross-linking techniques.
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