Spatial quantification of hydrogels swelling using wide-field fluorescence microscopy

Optical tracking of the heterogeneous solvent diffusion dynamics and swelling kinetics of single polymer microspheres

The diffusion dynamics of small molecules into polymer entities is crucial for driving their morphology and function, which can be applied to research fields such as optical identification, medical implantation and intelligent sensing platforms. Herein, we demonstrate a nondestructive bright-field imaging strategy to monitor and control the morphology of polymer microspheres by varying the interfacial interaction and diffusion in a penetrant bath. The nanoscale interface movement of single polymer microspheres was tracked and converted into the diameter variation during the swelling event with sub-pixel accuracy, which is consistent with the calculation using Li-Tanaka's kinetic equations. More interestingly, the solvent diffusion dynamics along different directions of one particle are heterogeneous, indicating the non-uniform internal structure of a soft confined assembly. The swelling characteristics of single polymer microspheres can be quantified by this simple imaging strategy, and the transient intermediate swelling states are captured. To model the lifetime and stabilization times of microplastic entities, solvent selectivity and thermodynamic regulation were introduced to obtain the activation energy down to the single micro-entity level. This optical methodology shows capability for decoding the complex diffusion mechanism in polymer entities and provides guidance for the design of drug delivery systems, sensor platforms, and optical responsive materials.

Real-time spatial quantification of gastric acid diffusion in whey protein gels with different NaCl concentrations by wide-field fluorescence microscopy

Gastric acid diffusion and penetration constitute an essential process in the structural breakdown and enzymatic hydrolysis of solid food during digestion. This study aimed to quantify the real-time diffusion and spatial distribution of gastric acids in whey protein isolate (WPI) gels in the presence of 0-0.05 M NaCl during simulated digestion using a wide-field fluorescence microscope. For all the gels regardless of NaCl concentration, the outer surface rapidly developed a near-saturated layer, resulting in a higher normalized gastric acid concentration in the outer layer than in the inner layer. The pH decrease was more significant for the gels at a higher NaCl concentration (i.e., 0.05 M) due to the formation of a more discontinuous and looser network structure that would facilitate acid diffusion into the gel matrix and decrease the gel buffering capacity. Consistently, the effective diffusion coefficient (D_A) estimated via the Fick diffusion model was 6.19 × 10^-10 m²/s for 0.05 M WPI-RITC gels, significantly higher than 0.015 M (4.46 × 10^-10 m²/s) and 0 M (3.54 × 10^-10 m²/s) gels. The present study has provided a quantitative understanding of the diffusion process and spatial distribution of gastric acids within the WPI gel matrix in real-time during in vitro gastric digestion as influenced by NaCl concentration.

The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer

In this study, a micro texture analyzer (MTA) was employed to explore the texture characteristics of the surface of an individual steamed rice (SR) and fried rice (FR) grain exhibited in four simulated digestion environments in vitro. The elastic modulus, hardness and elastic index of the single cooked rice particle were measured using the MTA. The hardness of SR particles decreased by 66, 81, 89.1, and 95% after simulated digestion in distilled water, HCl, simulated gastric fluid (SGF), and simulated salivary and gastric fluid (SSF + SGF), respectively. This is in line with the most significant volume expansion and structure ruptures when digested in SSF + SGF. Similar mechanical and structural behaviors were shown for FR, but the hardness and elastic modulus decreased less than those of SR under the same digestion conditions. The different surface mechanics are consistent with the reduced expansion and more compact structure with smaller voids in FR during in vitro digestion. This could be attributed to the encapsulation by frying oil on the surface that would retard the diffusion of digestive fluids into the rice kernels. A weak negative correlation was found between the elastic modulus and the moisture content of the cooked rice. The present study has quantitatively assessed the surface mechanics of cooked rice as influenced by gastric fluids using the MTA. This is practically meaningful for gaining an in-depth understanding of the influence of textural modifications on disintegration of solid foods and release of nutrients during digestion.

Self-Assembled Biophotonic Lasing Network Driven by Amyloid Fibrils in Microcavities

Self-assembled biological structures have played a significant role in many living systems for its functionality and distinctiveness. Here, we experimentally demonstrate that the random dynamic behavior of strong light-matter interactions in complex biological structures can provide hidden information on optical coupling in a network. The concept of biophotonic lasing network is therefore introduced, where a self-assembled human amyloid fibril network was confined in a Fabry-Perot optical cavity. Distinctive lasing patterns were discovered from self-assembled amyloids with different structural dimensions (0D, 1D, 2D, and 3D) confined in a microcavity. Network laser emission exhibiting evidence of light coupling at different wavelengths and locations was spectrally resolved. Dynamic changes of lasing patterns can therefore be interpreted into a graph to reveal the optical correlation in biophotonic networks. Our findings indicate that each graph represents the highly unclonable features of a self-assembled network which can sensitively respond to environmental stimulus. This study offers the potential for studying dynamic biological networks through amplified interactions, shedding light on the development of biologically controlled photonic devices, biosensing, and information encryption.

Chemical imaging of protein hydrogels undergoing alkaline dissolution by CARS microscopy

Hydrogels swell, shrink and degrade depending on the solution they are in contact which, strongly affecting their performance. The minimum information needed to validate many published simulations would be the spatial quantification of the solute material with time. In this study we develop a simple methodology to quantify the protein content in heat induced protein hydrogels using a commercial Coherent anti-Stokes Raman Spectroscopy (CARS) microscope. The system is used to quantify the whey protein isolate (WPI) concentration in hydrogels undergoing dissolution at alkaline pH. Quantitative measurements were performed in hydrogels up to depths of ∼600 µm, with an average accuracy of ∼1 wt%. Results show that the protein concentration within the swollen layer is constant with time, confirming the existence of steady state conditions during dissolution. The methodology presented can easily be implemented to other biopolymer hydrogels and foods.

Micromechanical Characterization of Hydrogels Undergoing Swelling and Dissolution at Alkaline pH

The swelling of polyelectrolyte hydrogels usually depends on the pH, and if the pH is high enough degradation can occur. A microindentation device was developed to dynamically test these processes in whey protein isolate hydrogels at alkaline pH 7–14. At low alkaline pH the shear modulus decreases during swelling, consistent with rubber elasticity theory, yet when chemical degradation occurs at pH ≥ 11.5 the modulus decreases quickly and extensively. The apparent modulus was constant with the indentation depth when swelling predominates, but gradients were observed when fast chemical degradation occurs at 0.05–0.1 M NaOH. In addition, these profiles were constant with time when dissolution rates are also constant, the first evidence that a swollen layer with steady state mechanical properties is achieved despite extensive dissolution. At >0.5 M NaOH, we provide mechanical evidence showing that most interactions inside the gels are destroyed, gels were very weak and hardly swell, yet they still dissolve very slowly. Microindentation can provide complementary valuable information to study the degradation of hydrogels.