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Zhang J, Zha X, Liu G, Zhao H, Liu X, Zha L. Injectable extracellular matrix-mimetic hydrogel based on electrospun Janus fibers. MATERIALS HORIZONS 2024; 11:1944-1956. [PMID: 38345779 DOI: 10.1039/d3mh01789c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/23/2024]
Abstract
To date, the reported injectable hydrogels have failed to mimic the fibrous architecture of the extracellular matrix (ECM), limiting their biological effects on cell growth and phenotype. Additionally, they lack the micro-sized pores present within the ECM, which is unfavorable for the facile transport of nutrients and waste. Herein, an injectable ECM-mimetic hydrogel (IEMH) was fabricated by shortening and dispersing Janus fibers capable of self-curling at body temperature into pH 7.4 phosphate buffer solution. The IEMH could be massively prepared through a side-by-side electrospinning process combined with ultraviolet irradiation. The IEMHs with only 5 wt% fibers could undergo sol-gel transition at body temperature to become solid gels with desirable stability, sturdiness, and elasticity and self-healing ability. In addition, they possessed notable pseudoplasticity, which is beneficial to injection at room temperature. The results obtained from characterization analysis via scanning electron microscopy, total internal reflection fluorescence microscopy, nuclear magnetic resonance spectroscopy, and Fourier-transform infrared spectroscopy indicate that their sol-gel transition under physiological conditions stems from the synergistic action of the tight entanglements between thermally-induced self-curling fibers and the hydrophobic interaction between the fibers. An MTT assay using C2C12 myoblast cells was performed to examine the in vitro cytotoxicity of IEMHs for biomedical applications, and the cell viability was found to be more than 95%.
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Affiliation(s)
- Jinzhong Zhang
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China.
| | - Xiaolong Zha
- Trauma Center, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 201620, China.
| | - Gengxin Liu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, Center for Advanced Low-dimension Materials, College of Material Science and Engineering, Donghua University, Shanghai 201620, China
| | - Huipeng Zhao
- Research Center for Analysis and Measurement, Donghua University, Shanghai 201620, China.
| | - Xiaoyun Liu
- Research Center for Analysis and Measurement, Donghua University, Shanghai 201620, China.
| | - Liusheng Zha
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China.
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Qiu L, Zhang M, Ghazal AF, Chu Z, Luo Z. Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition. Int J Biol Macromol 2024; 265:130865. [PMID: 38490387 DOI: 10.1016/j.ijbiomac.2024.130865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 03/17/2024]
Abstract
Temperature-responsive inks were formulated using k-carrageenan, fenugreek gum (FG), rose extracts, and sugar, of which the first two were used as the gelling agents. The interactions among components in these mixed ink formulations were investigated. Sol-gel transition and rheological properties of these inks were also correlated with extrusion, shape formation, and self (shape)-supporting aspects of 3D printing. Results indicated that incorporating FG increased inks' gelation temperature from 39.7 °C to 44.7-49.6 °C, affecting the selection of printing temperature (e.g., 0 % FG: 40 °C, 0.15 % FG: 45 °C, 0.3 % FG-0.6 % FG: 50 °C). Inks in solution states with lower viscosity (<5 Pa·s) were amenable to ensure their smooth extrusion through the tip of the printing nozzle. A shorter sol-gel transition time (approximately 100 s) during the shape formation stage facilitated the solidification of inks after extrusion. The addition of FG significantly (p<0.05) improved the mechanical properties (elastic modulus, hardness, etc.) of the printed models, which facilitated their self-supporting behavior. Low field nuclear magnetic resonance indicated that the inclusion of FG progressively restricted water mobility, consequently reducing the water syneresis rate of the mixed inks by 0.86 %-3.6 %. FG enhanced hydrogen bonding interactions among the components of these mixed inks, and helped to form a denser network.
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Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Ahmed Fathy Ghazal
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Zhaoyang Chu
- Golden Monkey Food Co., 466300 Shenqiu County, Henan Province, China
| | - Zhenjiang Luo
- Haitong Foods Ninghai Co., Ltd., 315000 Ninghai, Zhejiang, China
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3
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Mandal S, Chi H, Moss RE, Dhital P, Babatunde EO, Gurav R, Hwang S. Seed gum-based polysaccharides hydrogels for sustainable agriculture: A review. Int J Biol Macromol 2024; 263:130339. [PMID: 38387640 DOI: 10.1016/j.ijbiomac.2024.130339] [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: 11/27/2023] [Revised: 02/07/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
Globally, water scarcity in arid and semiarid regions has become one of the critical issues that hinder sustainable agriculture. Agriculture, being a major water consumer, presents several challenges that affect water availability. Hydrogels derived from polysaccharides seed gums are hydrophilic polymers capable of retaining substantial moisture in their three-dimensional network and releasing it back into the soil during drought conditions. Implementation of hydrogels in the agricultural sectors enhances soil health, plant growth, and crop yield. Furthermore, the soil permeability, density, structure, texture, and rate of evaporation and percolation of water are modified by hydrogel. In this review, hydrogels based on natural plant seed gum like guar, fenugreek, Tara and locust beans have been discussed in terms of their occurrence, properties, chemical structure, method of synthesis, and swelling behavior. The focus extends to recent applications of modified seed gum-based natural hydrogels in agriculture, serving as soil conditioners and facilitating nutrient delivery to growing plants. The swelling behavior and inherent structure of these hydrogels can help researchers unravel their maximum possibilities to promote sustainable agriculture and attenuate the obstacles propounded by our dynamic nature. The current review also examines market growth, prospects, and challenges of eco-friendly hydrogels in recent times.
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Affiliation(s)
- Sujata Mandal
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA.
| | - Hyemein Chi
- Department of Civil and Environmental Engineering, Yonsei University, Seoul, South Korea
| | - Rhiannon E Moss
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Prabin Dhital
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Eunice O Babatunde
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Ranjit Gurav
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Sangchul Hwang
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA.
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Raj V, Chun KS, Lee S. State-of-the-art advancement in tara gum polysaccharide (Caesalpinia spinosa) modifications and their potential applications for drug delivery and the food industry. Carbohydr Polym 2024; 323:121440. [PMID: 37940305 DOI: 10.1016/j.carbpol.2023.121440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 11/10/2023]
Abstract
In preference to synthetic or petroleum-based materials, current research in food and pharmaceutical industries has focused on the development of biodegradable and sustainable materials due to their low toxicity, and biocompatibility. In particular, the natural water-soluble polysaccharide tara gum (Caesalpinia spinosa) has been widely used as a food-grade and drug-delivery agent due to its biodegradability, and biocompatibility. Moreover, owing to its easily modifiable hydroxy groups, tara gum, and its derivatives have been employed as food packaging films and pharmaceutical materials. In the present critical review, facile grafting methods of tara gum are reviewed, and an up-to-date comprehensive application of tara gum polysaccharides revealed their uses in pH-sensitive food packaging. In addition, modified tara gum materials exhibited improved drug delivery applications with biocompatible properties. The non-toxic nature and non-Newtonian, pseudoplastic rheological properties as well as the synergistic behavior of tara gum with other polysaccharides explore its further industrial applications in several fields. Additionally, several approaches for improving tara gum for use as a stabilizer and thickener for food items, and monitoring food spoilage, have provided notable customized characteristics. In brief, its many advantages make tara gum polysaccharide a promising material for applications in the food and pharmaceutical industries.
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Affiliation(s)
- Vinit Raj
- College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea
| | - Kyung-Soo Chun
- College of Pharmacy, Keimyung University, Daegu 42691, Republic of Korea; Center for Forensic Pharmaceutical Science, Keimyung University, Daegu, Republic of Korea
| | - Sangkil Lee
- College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea.
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Ibieta G, Bustos AS, Ortiz-Sempértegui J, Linares-Pastén JA, Peñarrieta JM. Molecular characterization of a galactomannan extracted from Tara (Caesalpinia spinosa) seeds. Sci Rep 2023; 13:21893. [PMID: 38081901 PMCID: PMC10713622 DOI: 10.1038/s41598-023-49149-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Accepted: 12/05/2023] [Indexed: 12/18/2023] Open
Abstract
Tara gum (TG) is a polysaccharide extracted from the seeds of a South American tree called Tara (Caesalpinia spinosa). TG is a galactomannan with many applications in the food industry, mainly as an emulsifier and stabilizer agent. In addition, it is also used in the paper and cosmetic industries. In the present study, we performed a molecular characterization based on chemical composition and physicochemical properties to understand the properties behind TG applications. TG was extracted and purified from Tara seeds distributed in different ecoregions of Bolivia. The monosaccharide composition analysis was determined by high-performance anion-exchange chromatography/pulsed amperometric detection (HPAEC-PAD). At the same time, their molecular characteristics, such as molar mass, root-mean-square radius, hydrodynamic radius, conformation, and densities, were studied by asymmetrical flow field-flow fractionation coupled to multi-angle light scattering refractive index (AF4-MALS-dRI), also the specific refractive index increment (dn/dc) was determined for the first time using AF4 for TG. The results revealed that the gum samples are galactomannans composed of mannose (Man) and galactose (Gal) in a ratio of 3.37 (Man/Gal), with an average molar mass range from 2.460 × 107 to 3.699 × 107 Da, distributed in a single population. The root-mean-square radius range from 260.4 to 281.6 nm, and dn/dc is 0.1454. The Kratky plots based on 14 scattering angles indicated that the conformation of all samples corresponds to random coil monodisperse, while their gyration radius/hydrodynamic radius ratio (ρ) is high. All these results suggest that the chains have a low branched density, consistent with the Gal/Man composition. To the best of our knowledge, we report for the first time an integrated physicochemical study of TG relevant to developing emulsifier and stabilizer formulations.
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Affiliation(s)
- Gabriela Ibieta
- Biotechnology, Faculty of Engineering LTH, Lund University, PO Box 117, 221 00, Lund, Sweden.
- Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220, La Paz, Bolivia.
| | - Atma-Sol Bustos
- Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220, La Paz, Bolivia
| | - Jimena Ortiz-Sempértegui
- Biotechnology, Faculty of Engineering LTH, Lund University, PO Box 117, 221 00, Lund, Sweden
- Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220, La Paz, Bolivia
| | - Javier A Linares-Pastén
- Biotechnology, Faculty of Engineering LTH, Lund University, PO Box 117, 221 00, Lund, Sweden
| | - J Mauricio Peñarrieta
- Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220, La Paz, Bolivia
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Zhang H, Liu Z, Fang H, Chang S, Ren G, Cheng X, Pan Y, Wu R, Liu H, Wu J. Construction of Probiotic Double-Layered Multinucleated Microcapsules Based on Sulfhydryl-Modified Carboxymethyl Cellulose Sodium for Increased Intestinal Adhesion of Probiotics and Therapy for Intestinal Inflammation Induced by Escherichia coli O157:H7. ACS APPLIED MATERIALS & INTERFACES 2023; 15:18569-18589. [PMID: 37037009 DOI: 10.1021/acsami.2c20437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The decreased number of viable bacteria and the ability of Bifidobacterium to adhere to and colonize the gut in the gastrointestinal environment greatly limit their efficacy. To solve this problem, thiolated carboxymethyl cellulose sodium (CMC) probiotic double-layered multinucleated microcapsules with Bifidobacterium adolescentis FS2-3 in the inner layer and Bacillus subtilis SN15-2 embedded in the outer layers were designed. First, the viable counts and release rates of microcapsules were examined by in vitro simulated digestion assays, and it was found that microcapsules were better protected from gastrointestinal digestion than the controls. Compared with free Bifidobacterium strains, double-layered multinucleated microcapsules have higher viable bacterial survival rates and storage stability. Second, through in vitro rheology, tensile tests, isotherm titration calorimetry, and adhesion tests, it was observed that thiolated CMC could enhance the strong interaction of Bifidobacterium with intestinal mucus and significantly promote the proliferation and growth of probiotics. Finally, double-layered multinucleated microcapsules containing B. adolescentis FS2-3 and B. subtilis SN15-2 modified with sulfhydryl-modified CMC were studied in the intestine. Alleviation of Escherichia coli O157:H7 induced intestinal inflammation. The results showed that microencapsulation could significantly increase the colon content of Bifidobacterium, relieve intestinal inflammation symptoms in mice with bacterial enteritis, and repair the intestinal microbiota disorder caused by inflammation. The probiotic double-layered multinucleated microcapsules prepared in this study can improve the survival rate of probiotics and promote proliferation, adhesion, and colonization of probiotics.
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Affiliation(s)
- Henan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Zhili Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food and Wine, Ningxia University, Yinchuan 750021, P.R. China
| | - Shihan Chang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning, 110866, P.R. China
| | - Guangyu Ren
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Xinyu Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Yue Pan
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Huiyan Liu
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food and Wine, Ningxia University, Yinchuan 750021, P.R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning, 110866, P.R. China
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Nosouhian E, Hojjatoleslamy M, Goli M, Jafari M, Kiani H. The effect of periodate oxidation of basil seed gum and its addition on protein binding. Int J Biol Macromol 2023; 240:124298. [PMID: 37059284 DOI: 10.1016/j.ijbiomac.2023.124298] [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: 01/15/2023] [Revised: 03/18/2023] [Accepted: 03/29/2023] [Indexed: 04/16/2023]
Abstract
This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as time (3-7 h), at 3 levels. The produced dialdehyde basil seed gum (DBSG) was collected and its physicochemical properties were determined. Fitting of quadratic, linear polynomial equations was subsequently done by considering the insignificant lack of fit, as well as highly considerable R2, in order to probe the probable relationship existing between these considered variables as well as the obtained responses. So the considered optimal related test conditions, which included pH = 3, T = 45 °C as well as Time = 3 h, were specified to produce the highest percentage of aldehyde (DBSG32), optimal (DBSG34) and the (DBSG74) samples with the highest viscosity. The results obtained by FTIR and aldehyde content determination provided the indication that dialdehyde groups were formed in a way that was in equilibrium with the considered the hemiacetal form which was dominant. Furthermore, AFM investigation related to the considered DBSG34 sample displayed over-oxidation as well as depolymerization; this might be due to the enhanced hydrophobic qualities, as well as the decreased viscosity. While the DBSG34 sample had the most dialdehyde factor group with a particular tendency for the combination having the proteins' amino group, DBSG32 and DBSG74 samples could be desirable for industrial uses owing to no overoxidation.
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Affiliation(s)
- Elahe Nosouhian
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Energy Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord 8816765714, Iran.
| | - Mohammad Goli
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Maryam Jafari
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Medicinal Spicy and Aromatic Plants Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Hossein Kiani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Bioprocessing and Biodetection Lab, Department of Food Science and Technology, University of Tehran, Karaj, Iran
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Insights into the remarkable attenuation of hen egg white lysozyme amyloid fibril formation mediated by biogenic gold nanoparticles stabilized by quercetin-functionalized tara gum. Int J Biol Macromol 2023; 232:123044. [PMID: 36586653 DOI: 10.1016/j.ijbiomac.2022.12.263] [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: 09/20/2022] [Revised: 11/22/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022]
Abstract
Aberrant protein misfolding and/or aggregation and fibrillation has been linked to the pathogenesis of several debilitating chronic diseases including Alzheimer's and Parkinson's disease. Inhibiting protein amyloidogenesis has been proposed as a viable strategy to prevent or ameliorate associated disorders. Herein, we investigated the anti-amyloidogenic properties of biogenic gold nanoparticles (QTG-GNP) prepared via a simple green chemistry route and stabilized by quercetin-functionalized tara gum (QTG). The synthesized QTG-GNP was extensively characterized for its physicochemical attributes via UV-visible spectroscopy, TEM, FESEM, EDX, DLS/Zeta potential, FTIR, RAMAN, XRD, XPS, and TGA analyses, as well as for its biological properties. The results revealed that small-sized (5.01 ± 1.17 nm), well-dispersed, highly stable and round-shaped biogenic gold nanoparticles were successfully synthesized at room temperature with QTG as the sole reductant /stabilizer. Importantly, QTG-GNP demonstrated potent anti-aggregation and fibrillation inhibitory effects against amyloidogenic hen egg white lysozyme (HEWL). Also, QTG-GNP was able to dissociate pre-formed HEWL amyloid fibrils. Furthermore, the constructed nanoparticles exhibited potent anti-radical activities against DPPH and ABTS+ and were cytocompatible with mouse L929 fibroblast cells. On the basis of these findings, it was established that QTG-GNP holds strong prospects for further development as an agent for countering protein aggregation and associated disease conditions.
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Modification of chicha gum: Antibacterial activity, ex vivo mucoadhesion, antioxidant activity and cellular viability. Int J Biol Macromol 2023; 228:594-603. [PMID: 36563812 DOI: 10.1016/j.ijbiomac.2022.12.204] [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: 10/09/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present work was to modify the exuded gum of Sterculia striata tree by an amination reaction. The viscosity and zero potential of the chicha gum varied as a function of pH. The modification was confirmed by X-ray diffraction (XRD), infrared spectroscopy (FTIR), size exclusion chromatography (SEC), zeta potential, thermogravimetric analysis (TG), and differential scanning calorimetry (DSC). Furthermore, the chemical modification changed the molar mass and surface charge of the chicha gum. In addition, the gums were used in tests for ex vivo mucoadhesion strength, antibacterial activity against the standard strain of Staphylococcus aureus (ATCC 25923), inhibitory activity of α-glucosidase, antioxidant capacity, and viability of Caco-2 cells. Through these tests, it was found that amination caused an increase in the mucoadhesive and inhibitory activity of chicha gum against the bacterium Staphylococcus aureus. In addition, the gums (pure and modified) showed antioxidant capacity and an inhibitory effect against the α-glucosidase enzyme and did not show cytotoxic potential.
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Li M, Zhang H, Hu X, Liu Y, Liu Y, Song M, Wu R, Wu J. Isolation of a New Polysaccharide from Dandelion Leaves and Evaluation of Its Antioxidant, Antibacterial, and Anticancer Activities. Molecules 2022; 27:7641. [PMID: 36364468 PMCID: PMC9658512 DOI: 10.3390/molecules27217641] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/24/2022] [Accepted: 10/29/2022] [Indexed: 07/25/2023] Open
Abstract
Dandelion, in China, has a long history as a medicinal and edible plant, and possesses high nutritional and medical value. The present study aimed to isolate a new polysaccharide (DLP-3) from dandelion leaves and to evaluate its antioxidant, antibacterial, and anticancer activities. The structure of DLP-3 was analyzed using HPLC, FT-IR, SEM, GC-MS, and NMR spectroscopy. DLP-3 mainly consisted of Man, Rha, GlcA, Glc, Gal, and Ara with molar ratios of 2.32, 0.87, 1.21, 3.84, 1.00, and 1.05, respectively, with a molecular weight of 43.2 kDa. The main linkages of DLP-3 contained (1→4)-α-d-Glc, (1→4,6)-α-d-Glc, (1→6)-α-d-Gal, (1→2)-α-d-Man, (1→4)-α-d-Man, β-l-Ara-(1→, and α-l-Rha-(1→. DLP-3 exhibited a smooth surface, purely flake-like structure, and a triple helix conformation. Moreover, DLP-3 presented obvious antioxidant and antibacterial activities in a concentration-dependent manner. DLP-3 showed significant anticancer activities by inhibiting tumor cell proliferation. These findings provide a theoretical basis for the application of DLP-3 as a natural functional active substance in functional foods.
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Affiliation(s)
- Mo Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- College of Criminal Science and Technology, Criminal Investigation Police University of China, Shenyang 110035, China
| | - Henan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Xinyu Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Yumeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Yanfeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Meijun Song
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
- Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
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Jasso M, Polacco G, Zanzotto L. Shear Viscosity Overshoots in Polymer Modified Asphalts. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15217551. [PMID: 36363143 PMCID: PMC9655602 DOI: 10.3390/ma15217551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/18/2022] [Accepted: 10/19/2022] [Indexed: 05/27/2023]
Abstract
Polymer modification is one of the most common methods for improving the performance of asphalt binders. Despite in-depth research, the structural modifications induced by polymers are still not well understood. In this work, steady shear viscosity measurements and cryo-scanning electron microscopy (cryo-SEM) were used to better understand the internal structure of asphalts modified by styrene-butadiene-styrene with and without sulfur as a crosslinking agent, asphalts modified by polyphosphoric acid (PPA), and quaternary asphalt blends modified by SBS, sulfur, and PPA. The results showed that polymer and asphaltenes collaborate, thus SBS forms a three-dimensional network strengthened by asphaltenes clusters. The strength, extension, and physical nature of such a network is revealed by the appearance of overshoots in the viscosity curves. Moreover, the indirect information deduced from the magnitude and shape of the shear viscosity curves successfully correlated with direct observations of the internal structure by cryo-SEM. Steady shear viscosity is thus recommended as a useful tool in studying the structural development of asphalts modified by different technologies.
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Affiliation(s)
- Martin Jasso
- Chairholder, Bituminous Materials Chair, Schulich School of Engineering, University of Calgary, Calgary, AB T2N 1N4, Canada
| | - Giovanni Polacco
- Department of Civil and Industrial Engineering, University of Pisa, 56122 Pisa, Italy
| | - Ludovit Zanzotto
- Schulich School of Engineering, University of Calgary, Calgary, AB T2N 1N4, Canada
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A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks. Biomedicines 2022; 10:biomedicines10092106. [PMID: 36140206 PMCID: PMC9495968 DOI: 10.3390/biomedicines10092106] [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: 07/29/2022] [Revised: 08/15/2022] [Accepted: 08/24/2022] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) as potential hydrogel building blocks. The prepared samples were investigated in terms of the volumetric gelling index, microrheological parameters, physical stability, and color parameters. Pea protein, gellan gum, konjac gum, and psyllium samples had high VGI values (100%), low solid−liquid balance (SLB < 0.5), and high macroscopic viscosity index (MVI) values (53.50, 59.98, 81.58, and 45.62 nm−2, respectively) in comparison with the samples prepared using wheat protein, maltodextrin, and tara gum (SLB > 0.5, MVI: 13.58, 0.04, and 0.25 nm−2, respectively). Inulin had the highest elasticity index value (31.05 nm−2) and MVI value (590.17 nm−2). The instability index was the lowest in the case of pea protein, gellan gum, konjac gum, and inulin (below 0.02). The color parameters and whiteness index (WI) of each biopolymer differed significantly from one another. Based on the obtained results, pea protein, gellan gum, konjac gum, and psyllium hydrogels had similar structural and biomechanical properties, while inulin hydrogel had the most diverse properties. Wheat protein, maltodextrin, and tara gum did not form a gel structure.
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Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones. Foods 2022; 11:foods11152206. [PMID: 35892792 PMCID: PMC9329829 DOI: 10.3390/foods11152206] [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: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/22/2022] [Indexed: 12/10/2022] Open
Abstract
Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.
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On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110820] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Eze FN, Ovatlarnporn C, Jayeoye TJ, Nalinbenjapun S, Sripetthong S. One-pot biofabrication and characterization of Tara gum/Riceberry phenolics-silver nanogel: A cytocompatible and green nanoplatform with multifaceted biological applications. Int J Biol Macromol 2022; 206:521-533. [PMID: 35231534 DOI: 10.1016/j.ijbiomac.2022.02.140] [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: 12/22/2021] [Revised: 02/09/2022] [Accepted: 02/23/2022] [Indexed: 11/05/2022]
Abstract
This work proposed a one-pot green route for the development of a biocompatible Tara gum-Riceberry phenolics‑silver nanosphere hybrid nanocomposite (TG/RiPE-SNG) with manifold biological potentialities. The reaction system comprised of AgNO3 as nanosilver precursor, Riceberry phenolic extract as the green in situ reductant, and Tara gum as stabilizing and anchoring agent. TG/RiPE-SNG was extensively characterized using UV-vis spectroscopy, FTIR, RAMAN, TEM, FESEM, EDX, DLS/zeta potential, XRD, and TGA analyses. Small, stable, spherical, well-dispersed SNP with an average particle size of 13.01 nm and λmax of 421 nm were synthesized in situ, and uniformly distributed within the gel-like TG/RiPE composite. The prepared nanocomposite demonstrated superior antibacterial properties (MIC of 12.5 μg/mL) against S. aureus and S. epidermidis compared to the gum or extract. Additionally, TG/RiPE-SNG exhibited strong light barrier, tyrosinase inhibitory and antioxidant functionalities. TG/RiPE-SNG also exhibited high stability at different pH and was more thermally stable relative to the plain TG/RiPE composite. Furthermore, TG/RiPE-SNG showed good biocompatibility towards mouse L929 fibroblasts and rat erythrocytes. The obtained findings revealed a simple, benign, and inexpensive approach using only natural ingredients for the preparation of gum-based biopolymer-nanosilver hybrid nanocomposite and underscored the strong attributes of TG/RiPE-SNP as a nanomaterial with desirable biomedical potentials.
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Affiliation(s)
- Fredrick Nwude Eze
- Drug Delivery System Excellence Center, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
| | - Chitchamai Ovatlarnporn
- Drug Delivery System Excellence Center, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Physical Sciences, Alex-Ekwueme Federal University, Ndufu-Alike (AE-FUNAI), P.M.B. 1010, Abakaliki, Ebonyi State, Nigeria
| | - Sirinporn Nalinbenjapun
- Drug Delivery System Excellence Center, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Sasikarn Sripetthong
- Drug Delivery System Excellence Center, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
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Spizzirri UG, Caputo P, Oliviero Rossi C, Crupi P, Muraglia M, Rago V, Malivindi R, Clodoveo ML, Restuccia D, Aiello F. A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding. Foods 2022; 11:foods11020158. [PMID: 35053891 PMCID: PMC8774902 DOI: 10.3390/foods11020158] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/30/2021] [Accepted: 01/05/2022] [Indexed: 12/10/2022] Open
Abstract
Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL-1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL-1) and quinic acid (4.1 μg mL-1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL-1), displaying, in the aqueous medium, an increase in its scavenger properties by almost one order of magnitude compared to the organic one. LOMW reactive species and tara gum chains were involved in an eco-friendly grafting reaction to synthesize a polymeric conjugate that was characterized by spectroscopic, calorimetric and toxicity studies. In vitro acute oral toxicity was tested against 3T3 fibroblasts and Caco-2 cells, confirming that the polymers do not have any effect on cell viability at the dietary use concentrations. Antioxidant properties of the polymeric conjugate were also evaluated, suggesting its employment as a thickening agent, in the preparation of pear puree-based pudding. High performance of consistency and relevant antioxidants features over time (28 days) were detected in the milk-based foodstuff, in comparison with its non-functional counterparts, confirming LOWM as an attractive source to achieve high performing functional foods.
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Affiliation(s)
- Umile Gianfranco Spizzirri
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Paolino Caputo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria & UdR INSTM della Calabria, 87036 Rende, Italy; (P.C.); (C.O.R.)
| | - Cesare Oliviero Rossi
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria & UdR INSTM della Calabria, 87036 Rende, Italy; (P.C.); (C.O.R.)
| | - Pasquale Crupi
- Dipartimento Interdisciplinare di Medicina, Università degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124 Bari, Italy; (P.C.); (M.L.C.)
| | - Marilena Muraglia
- Dipartimento di Farmacia-Scienze del Farmaco Università degli Studi di Bari, Campus Universitario E. Quagliarello Via Orabona 4, 70125 Bari, Italy;
| | - Vittoria Rago
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Rocco Malivindi
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Maria Lisa Clodoveo
- Dipartimento Interdisciplinare di Medicina, Università degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124 Bari, Italy; (P.C.); (M.L.C.)
| | - Donatella Restuccia
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
- Correspondence: ; Tel.: +39-0984493298 or +39-3497839077
| | - Francesca Aiello
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
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17
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Natural Gums as Oleogelators. Int J Mol Sci 2021; 22:ijms222312977. [PMID: 34884775 PMCID: PMC8657646 DOI: 10.3390/ijms222312977] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 11/23/2022] Open
Abstract
The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their structural conformation, internal charge, and polymeric characteristics. The specific parameters and characteristics of natural gums based oleogels are also discussed. In the future, oleogels may eliminate saturated and trans fats from food products and allow the production of low-fat products, thus reducing the environmental damage caused by the excessive use of palm oil. The increasing knowledge of molecular interaction in polysaccharide chains of natural gums allows to apply more sustainable and wiser strategies towards product formulation. Innovative solutions for using oleogels based on natural polysaccharide biopolymers let incorporate them into the food matrix and replace fats completely or create blends containing the source of fats and the addition of the oleogel. The profound insight into molecular characteristics of natural gums in the function of being oleogelators is presented.
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18
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Kumar A, Kumari P, Gupta K, Singh M, Tomer V. Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ashwani Kumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Pooja Kumari
- Department of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Kritika Gupta
- Department of Nutrition and Hospitality Management, University of Mississippi, Oxford, USA
| | - Manjot Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Vidisha Tomer
- VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, India
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19
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Hu TG, Zou YX, Li EN, Liao ST, Wu H, Wen P. Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide. Food Chem 2021; 355:129608. [PMID: 33799260 DOI: 10.1016/j.foodchem.2021.129608] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 03/06/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022]
Abstract
Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide (MLP) were characterized in this study. The enzymatic hydrolysis of MLP raised the carbonyl, carboxyl, and hydroxyl groups from 7.21 ± 0.86 to 10.08 ± 0.28 CO/100 Glu, 9.40 ± 0.13 to 17.55 ± 0.34 COOH/100 Glu, and 5.71 ± 0.33 to 8.14 ± 0.24 OH/100 Glu, respectively. Meanwhile, an increase in thixotropic performance and structure-recovery capacities were observed in hydrolyzed MLP, while the molecular weight, surface tension, apparent viscosity, and thermal stability were decreased. An improved antioxidant activity of MLP was also achieved after the enzymatic degradation. Moreover, the hydrolyzed MLP showed greater ability to promote the growths of Bifidobacterium bifidum, Bifidobacterium adolescentis, Lactobacillus rhamnosus, and Lactobacillus acidophilus and the production of acetic acid, butyric acid, and lactic acid. The results demonstrate that enzymatic modification is a useful approach for polysaccharide processing.
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Affiliation(s)
- Teng-Gen Hu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China
| | - Yu-Xiao Zou
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, China
| | - Er-Na Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China
| | - Sen-Tai Liao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China.
| | - Peng Wen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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