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Chen Y, Gao X, Li B, Tian J. Konjac glucomannan-dihydromyricetin complex improves viscosity and hydration capacity of konjac glucomannan as well as the thermal stability of dihydromyricetin. Int J Biol Macromol 2023; 242:124666. [PMID: 37121418 DOI: 10.1016/j.ijbiomac.2023.124666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 04/05/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
The nutritional benefits of soluble dietary fiber were mainly attributed to its viscosity and hydration capacity. This study was aimed to investigate the effects of the interaction between konjac glucomannan (KGM) and dihydromyricetin (DMY) on the viscosity and hydration capacity of KGM and the thermal stability of DMY. In contrary to most reports, the addition of DMY to KGM resulted in an increase of viscosity and hydration capacity determined via rheology and nuclear magnetic resonance spectroscopy characterization. Meanwhile the prototype retention of DMY in the presence of heating condition at 60 °C and 100 °C were improved. The radical scavenging capacity of DMY under heating condition was improved at 100 °C via the quantification of ABTS+ and DPPH. KGM-DMY complex was a non-covalent compound connected by hydrogen bonds which was characterized with particle size analyses, zeta potential analyses, transmission electron microscopy, infrared spectroscopy, X-ray diffraction, and isothermal titration calorimetry. This study was beneficial to the development of polyphenol-enriched nutrition based on KGM, especially in the aspects of satiety, appetite regulation and glucose regulation.
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Affiliation(s)
- Yan Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, PR China
| | - Xuefeng Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, PR China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, PR China; Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, PR China
| | - Jing Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, PR China; Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, PR China.
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A pH-sensitive hydrogel based on carboxymethylated konjac glucomannan crosslinked by sodium trimetaphosphate: Synthesis, characterization, swelling behavior and controlled drug release. Int J Biol Macromol 2023; 232:123392. [PMID: 36702219 DOI: 10.1016/j.ijbiomac.2023.123392] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 01/15/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
The pH-sensitive hydrogel consisting of carboxymethylated konjac glucomannan (CMKGM) and sodium trimetaphosphate (STMP) was prepared for a potential intestinal targeted delivery system. Both the CMKGM and the CMKGM hydrogel were characterized by FT-IR spectra, X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The Congo red and atomic force microscope (AFM) results showed a coil-to-helix transition of CMKGM in alkaline conditions with the degree of substitution (DS) increased from 0.20 to 0.49. Rheological measurements indicated that the DS and the STMP content collectively influence the mechanical stiffness and swelling properties of the obtained hydrogels. In addition, the swelling behavior of the hydrogels revealed that they were sensitive to pH value changes and were following a Korsmeyer-Peppas gastrointestinal release behavior, indicating that the release was controlled by non-Fickian diffusion. Furthermore, all the results suggested that the prepared pH-sensitive hydrogel may serve as a potential biomaterial for the intestine-targeted delivery system.
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Guo Y, Guan W, Lei C, Lu H, Shi W, Yu G. Scalable super hygroscopic polymer films for sustainable moisture harvesting in arid environments. Nat Commun 2022; 13:2761. [PMID: 35589809 PMCID: PMC9120194 DOI: 10.1038/s41467-022-30505-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 05/04/2022] [Indexed: 11/11/2022] Open
Abstract
Extracting ubiquitous atmospheric water is a sustainable strategy to enable decentralized access to safely managed water but remains challenging due to its limited daily water output at low relative humidity (≤30% RH). Here, we report super hygroscopic polymer films (SHPFs) composed of renewable biomasses and hygroscopic salt, exhibiting high water uptake of 0.64–0.96 g g−1 at 15–30% RH. Konjac glucomannan facilitates the highly porous structures with enlarged air-polymer interfaces for active moisture capture and water vapor transport. Thermoresponsive hydroxypropyl cellulose enables phase transition at a low temperature to assist the release of collected water via hydrophobic interactions. With rapid sorption-desorption kinetics, SHPFs operate 14–24 cycles per day in arid environments, equivalent to a water yield of 5.8–13.3 L kg−1. Synthesized via a simple casting method using sustainable raw materials, SHPFs highlight the potential for low-cost and scalable atmospheric water harvesting technology to mitigate the global water crisis. Extracting atmospheric water is a sustainable strategy to enable decentralized access to safely managed water but remains impractical due to its limited daily water output at low relative humidity. Here, the authors demonstrate a hygroscopic polymer composed of renewable biomass which allows high water uptake at low relative humidity
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Affiliation(s)
- Youhong Guo
- Materials Science and Engineering Program and Walker Department of Mechanical Engineering, The University of Texas at Austin, Austin, TX, 78712, USA
| | - Weixin Guan
- Materials Science and Engineering Program and Walker Department of Mechanical Engineering, The University of Texas at Austin, Austin, TX, 78712, USA
| | - Chuxin Lei
- Materials Science and Engineering Program and Walker Department of Mechanical Engineering, The University of Texas at Austin, Austin, TX, 78712, USA
| | - Hengyi Lu
- Materials Science and Engineering Program and Walker Department of Mechanical Engineering, The University of Texas at Austin, Austin, TX, 78712, USA
| | - Wen Shi
- Materials Science and Engineering Program and Walker Department of Mechanical Engineering, The University of Texas at Austin, Austin, TX, 78712, USA
| | - Guihua Yu
- Materials Science and Engineering Program and Walker Department of Mechanical Engineering, The University of Texas at Austin, Austin, TX, 78712, USA.
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Deng Z, Li J, Song R, Zhou B, Li B, Liang H. Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106855] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Li S, Shang L, Wu D, Dun H, Wei X, Zhu J, Zongo AW, Li B, Geng F. Sodium caseinate reduces the swelling of konjac flour: A further examination. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zhu C, Tang N, Gan J, Zhang X, Li Y, Jia X, Cheng Y. A pH-sensitive semi-interpenetrating polymer network hydrogels constructed by konjac glucomannan and poly (γ-glutamic acid): Synthesis, characterization and swelling behavior. Int J Biol Macromol 2021; 185:229-239. [PMID: 34119552 DOI: 10.1016/j.ijbiomac.2021.06.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/11/2021] [Accepted: 06/07/2021] [Indexed: 11/15/2022]
Abstract
A novel pH-sensitive semi-interpenetrating polymer network (semi-IPN) hydrogel was prepared by using konjac glucomannan (KGM) and poly (γ-glutamic acid) (γ-PGA) with sodium trimetaphosphate (STMP) as the crosslinking agent. The structure of the semi-IPN hydrogels was characterized by FTIR spectra, thermogravimetric analysis (TGA), X-ray diffraction (XRD), rheological measurements, and scanning electron microscopy (SEM). The pH-sensitive effects were investigated by calculating the equilibrium swelling ratio (ESR) in buffer solutions (pH 2, 4, 6, and 8, respectively) at 37 °C. These results showed that the content of cross-linker and γ-PGA has a significant influence on the hydrogels' structure and swelling behavior. In vitro drug release behavior of semi-IPN hydrogels was investigated under simulated gastric and intestinal fluids using model drug Nicotinamide (NTM), and various models were applied to describe the drug release behaviors. The obtained results indicated that our synthesized semi-IPN hydrogel had the potential to be used as a suitable biomaterial carrier for functional components or drug delivery in the intestine.
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Affiliation(s)
- Chongyang Zhu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jing Gan
- College of Life Science, Yantai University, Yantai, Shandong 264000, PR China
| | - Xiaojun Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yang Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Shang L, Wang Y, Ren Y, Ai T, Zhou P, Hu L, Wang L, Li J, Li B. In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation. Food Funct 2020; 11:7596-7610. [PMID: 32869813 DOI: 10.1039/d0fo01104e] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Konjac glucomannan (KGM) is associated with the satiety-enhancing property by imparting the food matrix with high viscosity. In the present study, rheology tests on KGM sol with different viscosities were conducted to understand its flow behavior as they presented in the mouth and stomach, and the in vitro gastric emptying characteristics of KGM were examined with a human gastric simulator. Then, their effects on subjective appetite, glycemia, and appetite-related hormones (insulin, GLP-1, PYY3-36, CCK-8, ghrelin) response were investigated by conducting a randomized, single-blind, crossover trial in 22 healthy adults (11 female and 11 male, mean age (years): 23.2 ± 2.0, BMI (kg m-2): 20.6 ± 2.1). The blood samples and ratings for subjective appetite were collected at regular time intervals after the subjects were fed with four test breakfasts (one control treatment and three experimental treatments) on four different days. An ad libitum lunch was provided to the subjects once they consumed the breakfasts and their food intake was recorded. As the viscosity increased, the gastric emptying rate was delayed despite a large part of the chyme viscosity lost during digestion. The satiating capacity of the test breakfast was significantly enhanced as its viscosity increased, the and subjects' sensation for hunger, fullness, desire-to-eat, and prospective food consumption differed significantly (p = 0.006, 0.000, 0.002, and 0.001, respectively) between the treatments. The secretion of glycemia and satiety-related hormones were beneficially modulated by the increased viscosity of the test meal but a small decrease in the ad libitum food intake was observed after the intervention of the viscous test breakfasts. Overall, elevating the meal viscosity moderately by using KGM could contribute to combating the challenge of hunger for people in the bodyweight management.
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Affiliation(s)
- Longchen Shang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Yi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Yanyan Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Tingyang Ai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Peiyuan Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Ling Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Ling Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. and Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China
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