1
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Alzahrani A. Fluorescent carbon dots in situ polymerized biodegradable semi-interpenetrating tough hydrogel films with antioxidant and antibacterial activity for applications in food industry. Food Chem 2024; 447:138905. [PMID: 38452541 DOI: 10.1016/j.foodchem.2024.138905] [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: 10/30/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 03/09/2024]
Abstract
A flexible, antioxidant, biodegradable, and UV-resistant polymeric nanocomposite hydrogel with heteroatom-doped carbon dots (CDs) has been fabricated using a simple one-step in situ free radical gelation process. The hydrogel formation and their physico-mehcanical characteristics have been assessed by rheology, uniaxial tensile and compression testing. The water uptake behaviour of the hydrogels is controlled by the CDs by manipulating their internal morphology and porosity. The porous nature of the hydrogels has been found from their scanning electron microscopic images which are also supported by their anomalous diffusion-based transport mechanism. The rheological signatures of the hydrogels show delayed network rupturing due to the secondary physical crosslinking alleviated by CDs. Moreover, CDs are directly influencing the permeabilites (oxygen and moisture) by lowering the values compared to their neat hydrogel films which are essential for a packing material. The biodegradability of the hydrogel films showed gradual weight loss (<75 %) within 3 weeks. The hydrogel films also have been qualified to be acted as antibacterial and antioxidant material. The shelf-life and non-leaching of CDs from gel matrices are also performed which shows its excellent capability to be used as a potential antibacterial, biodegradable, antioxidant alternative packaging material in food sectors.
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Affiliation(s)
- Abdulhakeem Alzahrani
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
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2
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Tsukiashi M, Koyama T, Iwamoto H, Sonoki H, Miyaji K. Evaluation of the Effect of Thickeners in Enteral Formulas on the Gastric Emptying Rate of Proteins and Carbohydrates Using a Semi-Dynamic Gastric Model. Nutrients 2024; 16:2115. [PMID: 38999863 PMCID: PMC11243014 DOI: 10.3390/nu16132115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 06/28/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
The emptying rate of specific nutrients in enteral formulas is poorly understood, despite the importance of controlling the emptying rate in tube-fed patients. Because of their viscosity, thickened formulas are widely used to avoid gastric reflux and reduce the burden on caregivers. This study examined how thickeners in enteral formulas affected the gastric emptying rates of proteins and carbohydrates. A semi-dynamic gastric model was used to prepare and digest test enteral formulas that contained either no thickeners or agar (0.2%). The amounts of protein and carbohydrates in each emptied aliquot were determined, and the emptying rate was calculated. We found that agar accelerated protein emptying, and an exploratory experiment with agar (0.5%) suggested the possibility of concentration dependence. Additionally, experiments using gellan gum (0.08%), guar gum (0.2%), or carrageenan (0.08%, 0.2%) suggested that protein emptying could vary depending on the thickener type and that carrageenan might slow it. These results could help with the appropriate selection of thickeners added to liquid foods based on the patient's metabolic profile to manage nutrition, not only for tube-fed patients but also for those with oropharyngeal dysphagia or diabetes.
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Affiliation(s)
- Motoki Tsukiashi
- Health Care & Nutritional Science Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama 252-8583, Kanagawa, Japan
- Health Science Research Center, R&D Institute, Morinaga & Co., Ltd., 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama 230-8504, Kanagawa, Japan
| | - Takahiro Koyama
- Health Care & Nutritional Science Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama 252-8583, Kanagawa, Japan
| | - Hiroshi Iwamoto
- Health Care & Nutritional Science Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama 252-8583, Kanagawa, Japan
| | - Hirofumi Sonoki
- Health Care & Nutritional Science Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama 252-8583, Kanagawa, Japan
| | - Kazuhiro Miyaji
- Health Care & Nutritional Science Institute, R&D Division, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama 252-8583, Kanagawa, Japan
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3
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Ivashchenko O. Layered complexity, reorganisational ability and self-healing mechanisms of heteropolysaccharide solutions. Sci Rep 2024; 14:13957. [PMID: 38886515 PMCID: PMC11183217 DOI: 10.1038/s41598-024-64873-0] [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: 02/26/2024] [Accepted: 06/13/2024] [Indexed: 06/20/2024] Open
Abstract
Heteropolysaccharides are among the most widely distributed compounds in nature, acting as both tissue building blocks and as a source of nutrients. Their physicochemical and biological properties have been studied thoroughly; however, the microstructural properties of heteropolysaccharides are still poorly understood. This study aims to investigate the micro-structural peculiarities of agarose, gum arabic, hyaluronic and alginic acids by means of confocal laser scanning microscopy (CLSM) and cryogenic scanning electron microscopy (cryo-SEM). Herein, attention is paid to layered complexity of the microstructure differentiating surface, under surface, inner, and substrate interface layers. The scale and pattern of the polysaccharide's microstructure depend on the concentration, changing from lamellae to cell-like porous structures. This work provides the insight into micro- and nanoscale mechanisms of self-healing and substrate-induced reorganisation. Thus, investigation of the self-healing mechanism revealed that this diffusion-based process starts from the fibres, turning into lamellae, following by cell-like structures with smaller dimensions. Investigation of the substrate-induced reorganisation ability showed that nano-to-micro (scale) porous substrate causes reorganisation in the interface layer of the studied heteropolysaccharides. This work contributes to understanding the structural peculiarities of heteropolysaccharides by looking at them through a supramolecular, micro-level prism.
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Affiliation(s)
- Olena Ivashchenko
- NanoBioMedical Centre, Adam Mickiewicz University in Poznań, Umultowska 85, 61614, Poznań, Poland.
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4
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Oliveira S, Sousa I, Raymundo A, Bengoechea C. Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability. Gels 2024; 10:166. [PMID: 38534584 DOI: 10.3390/gels10030166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/28/2024] Open
Abstract
Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (Chondrus crispus, Gelidium Corneum, and Gracilaria gracilis) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from G. corneum and G. gracilis exhibited a lower gel strength (lower G' and G″) and excessive material spreading during deposition (lower viscosity) than C. crispus. Thus, G' was around 5 and 70 times higher for C. crispus gels than for G. corneum and G. gracilis, respectively. When increasing LBG concentration (0.5 to 2.5% w/w) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for G. corneum and G. gracilis gels was found. In contrast, gels from C. crispus demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient.
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Affiliation(s)
- Sónia Oliveira
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain
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5
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Gomes-Dias JS, Teixeira-Guedes CI, Teixeira JA, Rocha CMR. Red seaweed biorefinery: The influence of sequential extractions on the functional properties of extracted agars and porphyrans. Int J Biol Macromol 2024; 257:128479. [PMID: 38040161 DOI: 10.1016/j.ijbiomac.2023.128479] [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: 02/14/2023] [Revised: 11/13/2023] [Accepted: 11/26/2023] [Indexed: 12/03/2023]
Abstract
Red seaweeds are exploited for their hydrocolloids, but other fractions are usually overlooked. In a novel approach, this study aimed to evaluate cold-water (CWE), ethanolic (EE), and alkaline (SE) extractions, alone and in sequence, to simultaneously: i) decrease the hydrocolloid extraction waste (valorizing bioactive side-streams and/or increasing extraction yield); and ii) increase the hydrocolloids' texturizing properties. It is the first time these extractions' synergetic and/or antagonistic effects will be accessed. For Porphyra dioica, a combination of CWE and EE was optimal: a positive influence on the melting temperature (increasing 5 °C to 74 °C) and sulphate content (a 3-fold reduction to 5 %) was observed, compared to a direct porphyran extraction. The same was observed for Gracilaria vermiculophyla, recovering two additional bioactive fractions without impacting the hydrocolloid's extraction (agar with 220 g/cm2 gelling strength and 14 % yield was obtained). The sequential use of CWE, EE, and SE was the most beneficial in Gelidium corneum processing: it enhanced agar's texturizing capacity (reaching 1150 g/cm2, a 1.5-fold increase when compared to a direct extraction), without affecting its 22 % yield or over 88 % purity. Ultimately, these findings clarified the effects of cascading biorefinery approaches from red seaweeds and their pertinence.
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Affiliation(s)
- Joana S Gomes-Dias
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | | | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga, Portugal
| | - Cristina M R Rocha
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga, Portugal.
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6
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Starkute V, Lukseviciute J, Klupsaite D, Mockus E, Klementaviciute J, Rocha JM, Özogul F, Ruzauskas M, Viskelis P, Bartkiene E. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry ( Rubus idaeus), Blueberry ( Vaccinium myrtillus) and Elderberry ( Sambucus nigra) Industry By-Products. Foods 2023; 12:2860. [PMID: 37569128 PMCID: PMC10417324 DOI: 10.3390/foods12152860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
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Affiliation(s)
- Vytaute Starkute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
| | - Dovile Klupsaite
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Ernestas Mockus
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Jolita Klementaviciute
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
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7
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Fontes-Candia C, Díaz-Piñero L, Carlos Martínez J, Gómez-Mascaraque LG, López-Rubio A, Martínez-Sanz M. Nanostructural changes in Polysaccharide-Casein Gel-Like structures upon in vitro gastrointestinal digestion. Food Res Int 2023; 169:112862. [PMID: 37254436 DOI: 10.1016/j.foodres.2023.112862] [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: 12/15/2022] [Revised: 04/04/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
This work reports on the nanostructural changes taking place during the in vitro gastrointestinal digestion of polysaccharide-casein gel-like structures through the use of small angle X-ray scattering (SAXS). The results indicated that during the gastric phase, the hydrolysis of casein led to a swelling of the micellar structure, yielding peptide clusters. The presence of sulphated polysaccharides such as agar and κ-carrageenan was seen to limit the hydrolysis of casein during the gastric phase, hence decreasing the size of the formed clusters. After the intestinal phase, the produced peptidic fragments appeared to interact with the bile salts present in the digestion medium, yielding a mixture of bile salt lamellae/micelles and vesicular structures. However, in the presence of polysaccharides, which can interact with bile salts, the formation of vesicular structures was limited. Interestingly, the inclusion of casein within hybrid gel-like structures led to the formation of strong polysaccharide-protein interactions, especially in the case of κ-carrageenan. As a result, in some of the formulations, polysaccharide-peptide complexes were released towards the liquid medium, which formed larger vesicular structures. This was related to the greater protective effect of these particular gel-like structures. Furthermore, κ-carrageenan hindered the formation of bile salt lamellae/micelles. These results are of high relevance to understand the intestinal transport mechanism of the digestion products from protein-based ingredients and will allow a rational design of novel products with optimum nutritional and functional properties.
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Affiliation(s)
- Cynthia Fontes-Candia
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Laura Díaz-Piñero
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | | | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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8
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Velderrain-Rodríguez G, Fontes-Candia C, López-Rubio A, Martínez-Sanz M, Martín-Belloso O, Salvia-Trujillo L. Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study. Colloids Surf B Biointerfaces 2023; 227:113349. [PMID: 37207385 DOI: 10.1016/j.colsurfb.2023.113349] [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: 12/29/2022] [Revised: 03/12/2023] [Accepted: 05/12/2023] [Indexed: 05/21/2023]
Abstract
The present work aimed at studying the in vitro digestion fate of κ-carrageenan (KC) or agar (AG) emulsion gels (EG), and KC oil-filled aerogels (OAG) in terms of their structural changes, lipolysis kinetics and curcumin bioaccessibility. On the one hand, both EG and aerogels showed large (70-200 µm) and heterogeneous particles after gastric conditions, indicating the release of bulk oil and gelled material. Nonetheless, this material release in the stomach phase was lower in the case of EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels presented a wide range of particle sizes probably due to the presence of undigested lipid material, gelled structures, as well as lipid digestion products. For the most part, adding curcumin to the structures' lipid phase did not cause of the structural modifications that occurred at the different in vitro digestion phases. On the other hand, the lipolysis kinetics was different depending on the type of structure. Amongst emulsion-gels, those formulated with κ-carrageenan presented a slower and lower lipolysis kinetics compared to those formulated with agar, which could be attributed to their higher initial hardness. Overall, the addition of curcumin in the lipid phase decreased the lipolysis in all the structures, which evidenced its interference in the lipid digestion process. The curcumin bioaccessibility reached high values (≈ 100 %) for all the studied structures, presenting a high solubility in intestinal fluids. This work unravels the implications of microstructural changes of emulsion-gels and oil-filled aerogels during digestion and their impact on their digestibility and subsequent functionality.
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Affiliation(s)
- Gustavo Velderrain-Rodríguez
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain; Alianza Latinoamericana De Nutrición Responsable (ALANUR), Inc. 400 E Randolph St Suite 2305 Chicago, IL 60611, USA
| | - Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
| | - Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
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9
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Ma L, Chai C, Wu W, Qi P, Liu X, Hao J. Hydrogels as the plant culture substrates: A review. Carbohydr Polym 2023; 305:120544. [PMID: 36737215 DOI: 10.1016/j.carbpol.2023.120544] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/20/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
A class of hydrophilic polymers known as "hydrogels" have extensive water content and three-dimensional crosslinked networks. Since the old period, they have been utilized as plant culture substrates to get around the drawbacks of hydroponics and soil. Numerous hydrogels, particularly polysaccharides with exceptional stability, high clarity, and low cost can be employed as plant substrates. Although numerous novel and functionalized hydrogels might assist in overcoming the drawbacks of conventional media and giving them more functions, the existing hydrogel-based plant growth substrates rarely benefit from the developments of gels in the previous few decades. Prospects include the development of new conduction techniques, the creation of potential new hydrogels, and the functionalization of the hydrogel as plant culture substrates.
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Affiliation(s)
- Lin Ma
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Chunxiao Chai
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Wenna Wu
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Ping Qi
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Xingcen Liu
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Jingcheng Hao
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China.
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10
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Gel microextraction from hydrophilic paint layers: a comparison between Agar-gel and Nanorestore Gel® HWR for spectroscopic identification of madder. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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11
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de Aguiar ALL, Araújo MLH, Benevides NMB, Mattos ALA, da Silva Araújo IM, da Silva EMC. Sequential extraction process and physicochemical characterization of R-phycoerythrin and agar from red macroalgae Gracilaria birdiae. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Gomes-Dias JS, Pereira SG, Teixeira JA, Rocha C. Hydrothermal treatments – A quick and efficient alternative for agar extraction from Gelidium sesquipedale. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. Int J Biol Macromol 2022; 222:1642-1664. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/21/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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14
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Cebrián-Lloret V, Göksen G, Martínez-Abad A, López-Rubio A, Martínez-Sanz M. Agar-based packaging films produced by melt mixing: Study of their retrogradation upon storage. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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15
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Tomadoni B, Fabra MJ, López-Rubio A. Electrohydrodynamic processing of phycocolloids for food-related applications: Recent advances and future prospects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Ghebremedhin M, Seiffert S, Vilgis TA. Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties. Food Funct 2022; 13:6902-6922. [PMID: 35695760 DOI: 10.1039/d2fo00102k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fluid gels exhibit unique properties during oral processing and thus are well known in gastronomy as well as for use in dysphagia patients. Agarose fluid gels, which are produced by gelation under shear, in particular, show elastic solid-like behavior at rest but a fluid-like behavior once critical stress is exceeded. In a previous study this special behavior is addressed to the "hairy" structure of the microgel particles - dangling gel parts and chains on the particle surface - which plays a crucial role in the rheological, mechanical and tribological properties of the gels. In this paper, atomic force microscopy (AFM) was used to investigate the underlying microscopic structures and develop a consistent physical model, which relates the irregular particle structures and their heterogonous shape to the experimental observation of the previous studies. One crucial point is the inner structure of the gel particles, which show a dense area in the center, whereas towards the periphery the network and thus the elastic properties change. Agarose gels by forming helices and meshes, which defines the basic length scale for their elastic response in bulk. These properties in turn depend on the concentration and preparation conditions. The present study is meant to address the still prevalent lack of understanding regarding a direct structure-property relationship of these novel fluid gels. Controlling the properties of such fluid gels may play a crucial role in the texture modification of foods and beverages for dysphagia.
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Affiliation(s)
- Marta Ghebremedhin
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
| | - Sebastian Seiffert
- Department of Chemistry, Johannes Gutenberg University Mainz, Duesbergweg 10-14, 55128 Mainz, Germany
| | - Thomas A Vilgis
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
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17
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Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107505] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Fontes-Candia C, Martínez JC, López-Rubio A, Salvia-Trujillo L, Martín-Belloso O, Martínez-Sanz M. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products. Food Chem 2022; 387:132877. [PMID: 35397271 DOI: 10.1016/j.foodchem.2022.132877] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/18/2023]
Abstract
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (Rg ∼ 20-50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles.
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Affiliation(s)
- Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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19
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Contributions of Women in Recent Research on Biopolymer Science. Polymers (Basel) 2022; 14:polym14071420. [PMID: 35406293 PMCID: PMC9003506 DOI: 10.3390/polym14071420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 11/26/2022] Open
Abstract
Nowadays, biopolymers are playing a fundamental role in our society because of the environmental issues and concerns associated with synthetic polymers. The aim of this Special Issue entitled ‘Women in Polymer Science and Technology: Biopolymers’ is highlighting the work designed and developed by women on biopolymer science and technology. In this context, this short review aims to provide an introduction to this Special Issue by highlighting some recent contributions of women around the world on the particular topic of biopolymer science and technology during the last 20 years. In the first place, it highlights a selection of important works performed on a number of well-studied natural polymers, namely, agar, chitin, chitosan, cellulose, and collagen. Secondly, it gives an insight into the discovery of new polysaccharides and enzymes that have a role in their synthesis and in their degradation. These contributions will be paving the way for the next generation of female and male scientists on this topic.
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20
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Baseeruddin Alvi S, P S R, Begum N, Jogdand AB, Veeresh B, Rengan AK. In Situ Nanotransformable Hydrogel for Chemo-Photothermal Therapy of Localized Tumors and Targeted Therapy of Highly Metastatic Tumors. ACS APPLIED MATERIALS & INTERFACES 2021; 13:55862-55878. [PMID: 34788534 DOI: 10.1021/acsami.1c17054] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Metastasis is one of the predisposing factors for cancer-related mortalities worldwide. Patients with advanced cancers (stage IV) receive palliative care with minimal possibility of achieving complete remission. Antibody-based therapeutic modalities are capable of targeting tumors that are confined to a particular location but are ineffective in targeting distant secondary tumors. In the current study, we have developed a smart nano-transforming hydrogel (NTG) that transforms in situ to polymeric nanoparticles (PA NPs) of 100-150 nm when injected subcutaneously. These nanoparticles targeted the primary and secondary metastatic tumors for up to ∼5 and ∼3 days, respectively. The in situ-formed PA NPs also demonstrated a pH-responsive drug release resulting in about ∼80% release within 100 h at 5.8 pH. When tested in vivo, substantial inhibition of lung metastases was observed compared to chemotherapy, thus demonstrating the efficiency of nanotransforming hydrogels in targeting and inhibiting primary and secondary metastatic tumors.
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MESH Headings
- Animals
- Antibiotics, Antineoplastic/administration & dosage
- Antibiotics, Antineoplastic/chemistry
- Antibiotics, Antineoplastic/pharmacology
- Biocompatible Materials/administration & dosage
- Biocompatible Materials/chemistry
- Cell Line
- Doxorubicin/administration & dosage
- Doxorubicin/chemistry
- Doxorubicin/pharmacology
- Female
- Gold/administration & dosage
- Gold/chemistry
- Hydrogels/administration & dosage
- Hydrogels/chemistry
- Injections, Subcutaneous
- Liposomes/administration & dosage
- Liposomes/chemistry
- Lung Neoplasms/drug therapy
- Lung Neoplasms/pathology
- Lung Neoplasms/secondary
- Melanoma, Experimental/drug therapy
- Melanoma, Experimental/pathology
- Melanoma, Experimental/secondary
- Mice
- Mice, Inbred BALB C
- Mice, Inbred C57BL
- Nanoparticles/administration & dosage
- Nanoparticles/chemistry
- Neoplasms, Experimental/drug therapy
- Neoplasms, Experimental/pathology
- Particle Size
- Photothermal Therapy
- Surface Properties
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Affiliation(s)
- Syed Baseeruddin Alvi
- Department of Biomedical Engineering, Indian Institute of Technology Hyderabad, Hyderabad, Telangana 502285, India
| | - Rajalakshmi P S
- Department of Biomedical Engineering, Indian Institute of Technology Hyderabad, Hyderabad, Telangana 502285, India
| | - Nazia Begum
- Department of Pharmacology, G. Pulla Reddy College of Pharmacy, Hyderabad, Telangana 500028, India
| | - Anil Bankati Jogdand
- Department of Biomedical Engineering, Indian Institute of Technology Hyderabad, Hyderabad, Telangana 502285, India
| | - Bantal Veeresh
- Department of Pharmacology, G. Pulla Reddy College of Pharmacy, Hyderabad, Telangana 500028, India
| | - Aravind Kumar Rengan
- Department of Biomedical Engineering, Indian Institute of Technology Hyderabad, Hyderabad, Telangana 502285, India
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21
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Martínez-Sanz M, Gomez-Barrio LP, Zhao M, Tiwari B, Knutsen SH, Ballance S, Zobel HK, Nilsson AE, Krewer C, Östergren K, López-Rubio A. Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102254] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Cao F, Ma G, Song M, Zhu G, Mei L, Qin Q. Evaluating the effects of hydrophobic and cationic residues on antimicrobial peptide self-assembly. SOFT MATTER 2021; 17:4445-4451. [PMID: 33908584 DOI: 10.1039/d1sm00096a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Antimicrobial peptides typically contain hydrophobic and cationic residues, which allow them to interact with microbial cells and induce cell death. In a previous study, we found that the hydrophobic and cationic residues could also help antimicrobial peptides self-assemble into hydrogels, and this could be used as a novel approach for the preparation of hydrogel wound dressings. Therefore, in this work, four PAF26 peptide derivatives with different hydrophobic and cationic residues were used to study the effects of hydrophobic and cationic residues on self-assembly behaviours. It was found that all the PAF26 peptide derivatives could self-assemble into hydrogels, but the storage moduli, microscopic structures, secondary structure transformations, and antimicrobial abilities varied. In particular, peptides with a greater number of hydrophobic and cationic residues tended to undergo an unordered coil transformation and form bent nanofibers, while peptides with a lower number of hydrophobic and cationic residues tended to undergo β-sheet transformation and form straight nanofibers. In addition, antimicrobial experiments demonstrated that a strong crosslinked structure may have negative effects on the antimicrobial activity.
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Affiliation(s)
- Fengyi Cao
- School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou 450007, P. R. China.
| | - Gangqing Ma
- School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou 450007, P. R. China.
| | - Meng Song
- School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou 450007, P. R. China.
| | - Genxing Zhu
- School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou 450007, P. R. China.
| | - Lin Mei
- School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou 450007, P. R. China.
| | - Qi Qin
- School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou 450007, P. R. China.
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23
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Fontes-Candia C, Lopez-Sanchez P, Ström A, Martínez JC, Salvador A, Sanz T, Trefna HD, López-Rubio A, Martínez-Sanz M. Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms. Carbohydr Polym 2021; 256:117496. [PMID: 33483023 DOI: 10.1016/j.carbpol.2020.117496] [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: 09/22/2020] [Revised: 11/23/2020] [Accepted: 12/07/2020] [Indexed: 02/07/2023]
Abstract
Formulations based on agar and κ-carrageenan were investigated for the production of emulsion gels applicable as tissue mimicking phantoms. The effects of the polysaccharide matrix, the oil content and the presence of surfactants on the micro-/nanostructure, rheology, and mechanical and dielectric properties were investigated. Results showed a high capacity of the agar to stabilize oil droplets, producing gels with smaller (10-21 μm) and more uniform oil droplets. The addition of surfactants allowed increasing the oil content and reduced the gel strength and stiffness down to 57 % and 34 %, respectively. The permittivity and conductivity of the gels were reduced by increasing the oil content, especially in the agar gels (18.8 and 0.05 S/m, respectively), producing materials with dielectric properties similar to those of low-water content tissues. These results evidence the suitability of these polysaccharides to design a variety of tissue mimicking phantoms with a broad range of mechanical and dielectric properties.
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Affiliation(s)
- Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Patricia Lopez-Sanchez
- Agrifood and Bioscience, RISE Research Institutes of Sweden. Frans Perssons väg 6, SE-412 76, Gothenburg, Sweden
| | - Anna Ström
- Applied Chemistry, Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | - Ana Salvador
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Teresa Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Hana Dobsicek Trefna
- Signal Processing and Biomedical Engineering, Department of Electrical Engineering, Chalmers University of Technology, Sweden
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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24
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Goncharuk VV, Dubrovina LV. Rheological Properties and Water-Retaining Power of Agar Hydrogels with Carboxymethyl Cellulose. RUSS J APPL CHEM+ 2020. [DOI: 10.1134/s1070427220070113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Improved performance of less purified cellulosic films obtained from agar waste biomass. Carbohydr Polym 2020; 233:115887. [DOI: 10.1016/j.carbpol.2020.115887] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 11/22/2022]
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26
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Ciancia M, Matulewicz MC, Tuvikene R. Structural Diversity in Galactans From Red Seaweeds and Its Influence on Rheological Properties. FRONTIERS IN PLANT SCIENCE 2020; 11:559986. [PMID: 33013979 PMCID: PMC7511586 DOI: 10.3389/fpls.2020.559986] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 08/21/2020] [Indexed: 05/08/2023]
Abstract
Galactans are important components of many plant cell walls. Besides, they are the major polysaccharides in extracellular matrixes from different seaweeds, and other marine organisms, which have an acidic character due to the presence of sulfate groups in their structures. In particular, most of the red seaweeds biosynthesize sulfated galactans with very special linear backbones, constituted by alternating (1→3)-β-d-galactopyranose units (A-unit) and (1→4)-α-galactopyranose residues (B-unit). In the industrially significant seaweeds as source of hydrocolloids, B-units belong either to the d-series and they produce carrageenans (as in the order Gigartinales), or to the l-series, and they are sources of agarose and/or structurally related polymers (i.e., Gelidiales, Gracilariales). In both cases, the latter units appear as cyclized 3,6-anhydro-α-galactose in certain amounts, which can be increased by alkaline cyclization of α-galactose 6-sulfate units. Besides, it has been clearly shown that some red algae produce different amounts of both galactan structures, known as d/l-hybrids. It is not yet clear if they comprise both diasteromeric types of units in the same molecule, or if they are mixtures of carrageenans and agarans that are very difficult to separate. It has been reported that the biosynthesis of these galactans, showing that the nucleotide transport for d-galactopyranose units is UDP-d-Gal, while for l-galactose, it is GDP-l-Gal, so, there is a different pathway in the biosynthesis of agarans. However, at least in those seaweeds that produce carrageenans as major galactans, but also agarans, both synthetic pathways should coexist. Another interesting characteristic of these galactans is the important variation in the sulfation patterns, which modulate their physical behavior in aqueous solutions. Although the most common carrageenans are of the κ/ι- and λ-types (with A-units sulfated at the 4- and 2-positions, respectively) and usually in agarans, when sulfated, is at the 6-position, many other sulfate arrangements have been reported, greatly influencing the functional properties of the corresponding galactans. Other substituents can modify their structures, as methyl ethers, pyruvic acid ketals, acetates, and single stubs of xylose or other monosaccharides. It has been shown that structural heterogeneity at some extent is essential for the proper functional performance of red algal galactans.
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Affiliation(s)
- Marina Ciancia
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas (CIHIDECAR,CONICET-UBA), Buenos Aires, Argentina
| | - María Cristina Matulewicz
- Universidad de Buenos Aires – Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigación de Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Buenos Aires, Argentina
- *Correspondence: María Cristina Matulewicz,
| | - Rando Tuvikene
- Tallinn University, School of Natural Sciences and Health, Tallinn, Estonia
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