1
|
Hou K, Fu X, Chen H, Niu H. Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation. Carbohydr Polym 2024; 329:121790. [PMID: 38286557 DOI: 10.1016/j.carbpol.2024.121790] [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: 10/12/2023] [Revised: 12/22/2023] [Accepted: 01/04/2024] [Indexed: 01/31/2024]
Abstract
Glycosylation is a method that enhances the functional properties of proteins by covalently attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP, and WP-RGI) by dry heating method to research the influence of different pectin structures on the functional properties of WP and characterize properties and structures of these conjugates. The research results manifested that the degree of glycosylation (DG) of HG, SBP and RGI were 13.13 % ± 0.07 %, 23.27 % ± 0.3 % and 36.39 % ± 0.3 % respectively, suggesting that the increase of the number of branch chains promoted the glycosylation reaction. The formation of the conjugate was identified by the FT-IR spectroscopy technique. And SEM showed that WP could covalently bind to pectin, resulting in a smoother and denser surface of the conjugates. The circular dichroism analysis exhibited that the glycosylation reaction altered the secondary structure of WP and decreased the α-Helix content. This structural change in the protein spatial conformation led to a decrease in the hydrophobicity of protein surface. But the addition of pectin further regulated the hydrophilic-hydrophobic ratio on the surface of the protein, thus improving the emulsification properties of WP. In addition, the glycosylation could improve the stability of the emulsion, giving it a smaller droplet size, higher Zeta-potential and more stable properties. In a word, this study pointed out the direction for the application of different pectin structures in the development of functional properties of glycosylation products in food ingredients.
Collapse
Affiliation(s)
- Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
| |
Collapse
|
2
|
Zhang W, Shen H, Li Y, Yang K, Lei P, Gu Y, Sun L, Xu H, Wang R. Preparation of Type-A Gelatin/Poly-γ-Glutamic Acid Nanoparticles for Enhancing the Stability and Bioavailability of (-)-Epigallocatechin Gallate. Foods 2023; 12:foods12091748. [PMID: 37174287 PMCID: PMC10178256 DOI: 10.3390/foods12091748] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/11/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
(-)-Epigallocatechin gallate (EGCG) has gained considerable attention owing to its beneficial properties. However, its application as a functional food is restricted due to its instability and low bioavailability. In the present study, a food-derived nanoparticle system based on type A gelatin/γ-PGA was developed to preserve and deliver EGCG. The EGCG/gelatin/γ-PGA nanoparticles had a particle size of 155.1 ± 7.3 nm with a zeta potential of -23.9 ± 0.9 mV. Moreover, the EGCG/gelatin/γ-PGA nanoparticles enhanced the long-term storage stability and sustained antioxidant activity of EGCG compared to EGCG/gelatin nanoparticles. The nanoparticles protected EGCG in simulated gastric fluid containing pepsin while releasing it in simulated intestinal fluid. Additionally, the amount of EGCG transported in the Caco-2 monolayers treated with EGCG/gelatin/γ-PGA nanoparticles was three times higher than that of free EGCG, which might be related to the paracellular pathway and endocytosis. These results suggest that EGCG/gelatin/γ-PGA nanoparticles might be an effective delivery vehicle for EGCG, enhancing its potential applications in the functional food field.
Collapse
Affiliation(s)
- Weijie Zhang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Huangchen Shen
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Ying Li
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Kai Yang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Peng Lei
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Yian Gu
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Liang Sun
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Hong Xu
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Rui Wang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| |
Collapse
|
3
|
Deng Y, Zhao G, Cheng K, Shi C, Xiao G. Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese. Foods 2023; 12:foods12081731. [PMID: 37107526 PMCID: PMC10137760 DOI: 10.3390/foods12081731] [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: 03/18/2023] [Revised: 04/09/2023] [Accepted: 04/20/2023] [Indexed: 04/29/2023] Open
Abstract
Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activities of processed cheese samples with different contents of apple polyphenols (0%, 0.4%, 0.8%, 1.2%, or 1.6%) were evaluated using 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) assays. In addition, the rheological properties and structural characteristics of the processed cheeses were investigated using rheometry, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Then, the final printed products were analyzed for comparative molding effects and dimensional characteristics. it was found that apple polyphenols can significantly improve the antioxidant activity of processed cheese. When the amount of apple polyphenols added was 0.8%, the 3D shaping effect was optimal with a porosity rate of 4.1%. Apple polyphenols can be used as a good antioxidant additive, and the moderate addition of apple polyphenols can effectively improve the antioxidant and structural stability of 3D-printed processed cheese.
Collapse
Affiliation(s)
- Yiqiu Deng
- Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Guangsheng Zhao
- Hangzhou New Hope Shuangfeng Dairy Products Co., Ltd., Hangzhou 311100, China
| | - Kewei Cheng
- Hangzhou Institute for Food and Drug Control, Hangzhou 310017, China
| | | | - Gongnian Xiao
- Key Laboratory of Agricultural Products Chemical and Biological Processing Technology, Zhejiang University of Science and Technology, Hangzhou 310023, China
| |
Collapse
|
4
|
Zhang Y, Liu R, Li H, Li Y, Liu X. Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution. Polymers (Basel) 2023; 15:polym15071594. [PMID: 37050206 PMCID: PMC10097168 DOI: 10.3390/polym15071594] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
Supramolecular structures obtained from protein-polysaccharide association may be applied to encapsulate bioactive compounds or to improve the physical stability and texture properties of colloid-based products. In this study, the interaction of 0.1 wt% soybean trypsin inhibitor (STI) with different concentrations of chitosan (CS) in aqueous solutions was investigated under different pH by the analysis of state diagram, turbidity, zeta potential, spectroscopy, and microstructure; the protective effect of STI-CS complex coacervates on STI stability in simulated gastric juice was also discussed. The results suggested that interactions between STI and CS could form soluble/insoluble complexes mainly through hydrophobic interactions (pH 4.0) or electrostatic interactions (pH 6.0). The CD spectra showed that the secondary structure of STI did not change significantly when CS with the same charge was mixed with STI, and the secondary structure of STI was slightly changed when CS with the opposite charge was mixed with STI. Simulated gastric digestion experiments showed that the complex formed by non-covalent bonding had a protective effect on the active protein. This study provides information about the effect of different CS concentrations and pH values on the formation of complexes of CS and STI in an aqueous solution and provides theoretical references for the construction of supramolecular-structured carrier substances based on CS and STI.
Collapse
Affiliation(s)
- Yihao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Ruijia Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - You Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
5
|
Cheng C, Tu Z, Wang H. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: phase behavior and structural properties. Food Res Int 2023; 167:112652. [PMID: 37087241 DOI: 10.1016/j.foodres.2023.112652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 02/19/2023] [Accepted: 02/25/2023] [Indexed: 03/11/2023]
Abstract
The aim of this study was to investigate the phase behavior and structural properties of fish gelatin complex coacervation with carboxylated chitosan as a function of pH by varying the amount of carboxylated chitosan added (0-0.25%, w/v) while keeping the fish gelatin concentration constant at 0.667% (w/v). Zeta potential indicated that electrostatic interaction drove the complex coalescence of fish gelatin and carboxylated chitosan to form soluble or insoluble complexes. The turbidity of the fish gelatin-carboxylated chitosan complex system was greatest at a carboxylated chitosan concentration of 0.2%. UV and fluorescence spectroscopy indicated that the carboxylated chitosan changed the tertiary conformation of fish gelatin. Circular dichroism showed that complexation of fish gelatin with carboxylated chitosan resulted in a shift from the α-helix to the β-sheet structure of fish gelatin. In particular, at pH 5, the fish gelatin complexed with carboxylated chitosan had a disordered structure. X-ray diffraction and scanning electron microscopy of the composite coacervates both investigated that electrostatic interaction between the two replaced molecular interaction within the carboxylated chitosan to form a new lamellar porous structure. These findings may in future enable the use of fish gelatin-carboxylated chitosan complex systems in the design of new food matrices.
Collapse
|
6
|
You G, Niu G, Zhou X, Fan H, Liu X. Interactions involved in heat-induced gelatin gel containing hsian-tsao gum, and mechanisms to improve its properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:820-828. [PMID: 36038504 DOI: 10.1002/jsfa.12193] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 05/01/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Hsian-tsao gum (HG) has unique gel-promoting and nutritional properties; however, its use in processed foods is limited to starchy foods, partially due to a lack of knowledge related to its interaction with proteins. This study elucidated the interaction mechanism of heat-induced gelatin (G) (50 g kg-1 ) gel fortified with HG (0 ~ 20 g kg-1 ) using rheology, Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), large deformation tests, low-field nuclear magnetic resonance (LF-NMR), and confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM). RESULTS Heating promoted synergistic interactions between G and more HG molecules with enhanced apparent viscosity and higher storage modulus G' than loss modulus G″, thus shortening the gel time (tg ) of G-HG sols into gels. Fourier-transform infrared spectroscopy and DSC also confirmed the chemical interactions that occurred, facilitating the formation of β-sheet structures of G. The microstructure of G gradually formed separate, coarse strands, and aggregated as HG was added, as observed by CLSM and SEM. This accelerated the gel formation rate and changed the textural properties. Although HG caused a disruptive decrease in the helix structure of G, it was possible to compensate for this by accelerating synergistic interactions, including depletion attractions and Maillard reactions, by heating. CONCLUSION Hsian-tsao gum interacted synergistically with G as a result of heating and this accelerated the gel formation rate and improved the gel properties. Novel complex gels could be designed by blending HG to improve the gel properties of G in the heat processing of the food gel formulation. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Gang You
- College of Food Engineering, Beibu Gulf University, Qinzhou, China
| | - Gaigai Niu
- College of Food Engineering, Beibu Gulf University, Qinzhou, China
| | - Xinyi Zhou
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Heliang Fan
- College of Food Engineering, Beibu Gulf University, Qinzhou, China
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| |
Collapse
|
7
|
Anthocyanin-Rich Jamun (Syzygium cumini L.) Pulp Transported on Protein-Coated Ionic Gelation Microparticles of Calcium Alginate: Production and Morphological Characteristics. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Jamun (Syzygium cumini L.) is a fruit rich in anthocyanins, an important group of natural pigments, with color ranging from red to blue, soluble in water, highly antioxidant. Despite its great potential for use as a natural dye, its application is a challenge, due to the instability of these compounds in the environmental conditions of processing and storage commonly used by the food industry. Therefore, this study evaluated the microencapsulation of anthocyanin-rich jamun pulp by ionic gelation (IG) and its protein-coating by electrostatic interaction (PC). The effect of the ratio of sodium alginate solids and jamun pulp (1:0.40 to 1:2, w/w) and the concentration of gelatin coating solution (0% to 10%, w/w) on the morphology, water and total protein content and anthocyanins content in the microparticles were evaluated. Visually, the IG particles showed color tones ranging from reddish to purplish, which became less intense and opaque after being submitted to the gelatin coating process. Microscopic images demonstrated that microparticles formed had an irregular and heterogeneous shape with disorganized gel network formation is due to the presence of solid structures of jamun pulp, observed within the microparticles. The greater the concentration of gelatin in the coating solution, the greater the protein adsorption for the formation of the protective layer, ranging from 21.82 ± 0.72% (T1) to 55.87 ± 4.23% (T6). Protein adsorption on the GI resulted in a decrease in moisture content (ranging from 87.04 ± 0.22 to 97.06 ± 0.12%) and anthocyanins contents (ranging from 5.84 ± 0.62 to 0.78 ± 0.14%) in the PC microparticles.
Collapse
|
8
|
Feng J, Tian H, Chen X, Cai X, Shi X, Wang S. Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
9
|
Li G, Zhou Q, Liu S, Qian C, Han J, Zhou T, Li P, Gu Q. Effect of Tribute citrus essential oil nanoemulsion-loaded gelatin on the gel behavior and gelation surface morphologies. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
10
|
You G, Niu G, Zhou X, Gao K, Liu X. Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
11
|
Yao X, Yao X, Chen X, Yue J, Yang D, Liu N, Nishinari K. Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions. Food Chem 2022; 373:131567. [PMID: 34802803 DOI: 10.1016/j.foodchem.2021.131567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/18/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022]
Abstract
Artemisia sphaerocephala Krasch. polysaccharide (ASKP) was found to be crosslinked with ferric ions to form hydrogels in the previous study. In this work, it was demonstrated that ASKP-Fe3+ hydrogel complexed with pullulan or gelatin contributed to a significantly enhanced gel strength at 1.5% ASKP, 60 mM Fe2+, pH 4.0, and the mixing ratio of 9: 1. The complexed hydrogels presented a dense semi-interpenetrating network along with the delay of gelation time and the increase of water retention. ASKP based complexes exhibited good compatibility, probably because pullulan and gelatin could be entangled with ASKP chain under hydrogen bonding and electrostatic interaction, respectively. The interaction between ASKP and pullulan or gelatin contributed to the formation of complexed hydrogels with dense network and significantly enhanced gel strength. It is inferred that ASKP would have great potential to be a new gelling material as well as for the ferric ions delivery.
Collapse
Affiliation(s)
- Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China.
| | - Xiaoxue Yao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaoyu Chen
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Jianxiong Yue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Dan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| |
Collapse
|
12
|
Bioinspired Sandcastle Worm-Derived Peptide-Based Hybrid Hydrogel for Promoting the Formation of Liver Spheroids. Gels 2022; 8:gels8030149. [PMID: 35323262 PMCID: PMC8950079 DOI: 10.3390/gels8030149] [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: 01/17/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 12/10/2022] Open
Abstract
The generation of hepatic spheroids is beneficial for a variety of potential applications, including drug development, disease modeling, transplantation, and regenerative medicine. Natural hydrogels are obtained from tissues and have been widely used to promote the growth, differentiation, and retention of specific functionalities of hepatocytes. However, relying on natural hydrogels for the generation of hepatic spheroids, which have batch to batch variations, may in turn limit the previously mentioned potential applications. For this reason, we researched a way to establish a three-dimensional (3D) culture system that more closely mimics the interaction between hepatocytes and their surrounding microenvironments, thereby potentially offering a more promising and suitable system for drug development, disease modeling, transplantation, and regenerative medicine. Here, we developed self-assembling and bioactive hybrid hydrogels to support the generation and growth of hepatic spheroids. Our hybrid hydrogels (PC4/Cultrex) inspired by the sandcastle worm, an Arg-Gly-Asp (RGD) cell adhesion sequence, and bioactive molecules derived from Cultrex BME (Basement Membrane Extract). By performing optimizations to the design, the PC4/Cultrex hybrid hydrogels can enhance HepG2 cells to form spheroids and express their molecular signatures (e.g., Cyp3A4, Cyp7a1, A1at, Afp, Ck7, Ck1, and E-cad). Our study demonstrated that this hybrid hydrogel system offers potential advantages for hepatocytes in proliferating, differentiating, and self-organizing to form hepatic spheroids in a more controllable and reproducible manner. In addition, it is a versatile and cost-effective method for 3D tissue cultures in mass quantities. Importantly, we demonstrate that it is feasible to adapt a bioinspired approach to design biomaterials for 3D culture systems, which accelerates the design of novel peptide structures and broadens our research choices on peptide-based hydrogels.
Collapse
|
13
|
|
14
|
Interaction between Negatively Charged Fish Gelatin and Cyclodextrin in Aqueous Solution: Characteristics and Formation Mechanism. Gels 2021; 7:gels7040260. [PMID: 34940321 PMCID: PMC8701615 DOI: 10.3390/gels7040260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/01/2021] [Accepted: 12/03/2021] [Indexed: 11/20/2022] Open
Abstract
The effect that ratios of fish gelatin (FG) to α/β/γ cyclodextrins (α, β, γCDs) had on the phase behavior of a concentrated biopolymer mixture were comparatively investigated. This showed that the formed biopolymer mixture had the highest gel strength at ratios of FG–CD = 90:10. FG could interact with CDs to form stable soluble complexes with lower values of turbidity, particle size and ζ-potential. All of the FG–CD mixture solutions exhibited pseudo-plastic behaviors, and FG–αCD samples had the highest viscosity values than others. The addition of CDs could unfold FG molecules and make conformation transitions of FG from a random coil to β-turn, leading to the environmental change of hydrophobic residues and presenting higher fluorescence intensity, especially for βCDs. FTIR results revealed that the formation of intermolecular hydrogen bonds between FG and CD could change the secondary structure of FG. These findings might help further apply FG–CD complexes in designing new food matrixes.
Collapse
|
15
|
Lin D, Xiao L, Wen Y, Qin W, Wu D, Chen H, Zhang Q, Zhang Q. Comparison of apple polyphenol-gelatin binary complex and apple polyphenol-gelatin-pectin ternary complex: Antioxidant and structural characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111740] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
16
|
Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio. Colloids Surf B Biointerfaces 2021; 203:111758. [PMID: 33865090 DOI: 10.1016/j.colsurfb.2021.111758] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 02/03/2023]
Abstract
Interactions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1). Intramolecular soluble complexes formed at pHc of 5.6-5.8, followed by intermolecular insoluble complexes formed at pHΦ1 of 4.4-4.6. Complexes at ratios below 4:1 reached maximum optical value at pH 2.4 while samples above 4:1 peaked at pH 3-3.4 then precipitated. WPI/HA coacervates completely dissociated into soluble complex at pH 1.6-1.8 (pHΦ2). WPI/HA mixtures showed shear thinning behavior and elastic property. Whey protein underwent significant α-helix structure change when interacting with HA in range of pHΦ1>pH > pHΦ2 and at low R values (1:4 and 1:2). Scanning electronic microscope (SEM) pictures showed pH and mixing ratio dependent microstructural changes corresponding with phase transition. Data may provide helpful information for further application of WPI/HA complexes in medical, food and cosmetic fields.
Collapse
|
17
|
|
18
|
Characteristics, Cryoprotection Evaluation and In Vitro Release of BSA-Loaded Chitosan Nanoparticles. Mar Drugs 2020; 18:md18060315. [PMID: 32549252 PMCID: PMC7345782 DOI: 10.3390/md18060315] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/09/2020] [Accepted: 06/12/2020] [Indexed: 12/20/2022] Open
Abstract
Chitosan nanoparticles (CS-NPs) are under increasing investigation for the delivery of therapeutic proteins, such as vaccines, interferons, and biologics. A large number of studies have been taken on the characteristics of CS-NPs, and very few of these studies have focused on the microstructure of protein-loaded NPs. In this study, we prepared the CS-NPs by an ionic gelation method, and bovine serum albumin (BSA) was used as a model protein. Dynamic high pressure microfluidization (DHPM) was utilized to post-treat the nanoparticles so as to improve the uniformity, repeatability and controllability. The BSA-loaded NPs were then characterized for particle size, Zeta potential, morphology, encapsulation efficiency (EE), loading capacity (LC), and subsequent release kinetics. To improve the long-term stability of NPs, trehalose, glucose, sucrose, and mannitol were selected respectively to investigate the performance as a cryoprotectant. Furthermore, trehalose was used to obtain re-dispersible lyophilized NPs that can significantly reduce the dosage of cryoprotectants. Multiple spectroscopic techniques were used to characterize BSA-loaded NPs, in order to explain the release process of the NPs in vitro. The experimental results indicated that CS and Tripolyphosphate pentasodium (TPP) spontaneously formed the basic skeleton of the NPs through electrostatic interactions. BSA was incorporated in the basic skeleton, adsorbed on the surface of the NPs (some of which were inlaid on the NPs), without any change in structure and function. The release profiles of the NPs showed high consistency with the multispectral results.
Collapse
|