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Patova OA, Kosolapova NV, Golovchenko VV. Complex influence of structural characteristics of low-methoxyl pectins on rheological properties of semi-solid Ca-gels. Int J Biol Macromol 2024; 280:135633. [PMID: 39278447 DOI: 10.1016/j.ijbiomac.2024.135633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 08/23/2024] [Accepted: 09/12/2024] [Indexed: 09/18/2024]
Abstract
The semi-solid Ca-gels were prepared from low-methoxyl pectins (methoxylation degree DM 4-36 %) of Oberna behen, Potamogeton natans, Tanacetum vulgare, Comarum palustre, Bergenia crassifolia, and Heracleum sosnowskyi. Pectins are characterized by Mw of 77-556 kDa and different content of HG and RG-I. The gels were prepared by addition of Ca2+ ions at varying stoichiometric ratios, R = 2 × [Ca2+]/[COO-], of 0.2-0.6, and a fixed pectin concentration of 10 g/L. It was shown that the presence of certain sets of structural characteristics in low-methoxyl pectins from different sources leads to the formation of gels with similar rheological properties. Pectins with Mw 77-98 kDa, DM 6-14 % form stiffer Ca-gels than pectins with Mw 218-253 kDa, DM 24-36 % at the same R. Pectins with Mw 346-556 kDa form the strongest Ca-gels. Their high Mw compensates for the influence of DM on the properties of Ca-gels. The stability of gels in PBS (pH 7.4) is determined mainly by proportion of 1,4-linked non-methoxylated GalA in pectins. Pectins with DM 4-14 % form more stable Ca-gels in PBS than pectins with DM 21-36 %.
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Affiliation(s)
- Olga A Patova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia.
| | - Nadegda V Kosolapova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Victoria V Golovchenko
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50 Pervomaiskaya Str., 167982 Syktyvkar, Russia
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2
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Davydova GA, Chaikov LL, Melnik NN, Gainutdinov RV, Selezneva II, Perevedentseva EV, Mahamadiev MT, Proskurin VA, Yakovsky DS, Mohan AG, Rau JV. Polysaccharide Composite Alginate-Pectin Hydrogels as a Basis for Developing Wound Healing Materials. Polymers (Basel) 2024; 16:287. [PMID: 38276695 PMCID: PMC10819040 DOI: 10.3390/polym16020287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
This article presents materials that highlight the bioengineering potential of polymeric systems of natural origin based on biodegradable polysaccharides, with applications in creating modern products for localized wound healing. Exploring the unique biological and physicochemical properties of polysaccharides offers a promising avenue for the atraumatic, controlled restoration of damaged tissues in extensive wounds. The study focused on alginate, pectin, and a hydrogel composed of their mixture in a 1:1 ratio. Atomic force microscopy data revealed that the two-component gel exhibits greater cohesion and is characterized by the presence of filament-like elements. The dynamic light scattering method indicated that this structural change results in a reduction in the damping of acoustic modes in the gel mixture compared to the component gels. Raman spectroscopy research on these gels revealed the emergence of new bonds between the components' molecules, contributing to the observed effects. The biocompatibility of the gels was evaluated using dental pulp stem cells, demonstrating that all the gels exhibit biocompatibility.
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Affiliation(s)
- Galina A. Davydova
- Federal State Institution of Science Institute of Theoretical and Experimental Biophysics of the Russian Academy of Sciences (ITEB RAS), Institutskaya St., 3, Pushchino 142290, Moscow Region, Russia; (G.A.D.); (I.I.S.)
| | - Leonid L. Chaikov
- Federal State Budgetary Institution of Science P.N. Lebedev Physical Institute, Russian Academy of Sciences, Leninsky Prospekt, 53, GSP-1, Moscow 119991, Russia; (L.L.C.); (N.N.M.); (E.V.P.); (M.T.M.)
| | - Nikolay N. Melnik
- Federal State Budgetary Institution of Science P.N. Lebedev Physical Institute, Russian Academy of Sciences, Leninsky Prospekt, 53, GSP-1, Moscow 119991, Russia; (L.L.C.); (N.N.M.); (E.V.P.); (M.T.M.)
| | - Radmir V. Gainutdinov
- Federal Research Centre “Crystallography and Photonics” of the Russian Academy of Sciences, Leninsky Prospekt, 59, Moscow 119333, Russia;
| | - Irina I. Selezneva
- Federal State Institution of Science Institute of Theoretical and Experimental Biophysics of the Russian Academy of Sciences (ITEB RAS), Institutskaya St., 3, Pushchino 142290, Moscow Region, Russia; (G.A.D.); (I.I.S.)
| | - Elena V. Perevedentseva
- Federal State Budgetary Institution of Science P.N. Lebedev Physical Institute, Russian Academy of Sciences, Leninsky Prospekt, 53, GSP-1, Moscow 119991, Russia; (L.L.C.); (N.N.M.); (E.V.P.); (M.T.M.)
| | - Muhriddin T. Mahamadiev
- Federal State Budgetary Institution of Science P.N. Lebedev Physical Institute, Russian Academy of Sciences, Leninsky Prospekt, 53, GSP-1, Moscow 119991, Russia; (L.L.C.); (N.N.M.); (E.V.P.); (M.T.M.)
| | - Vadim A. Proskurin
- Pushchino Branch of Federal State Budgetary Educational Institution of Higher Education “Russian Biotechnology University (ROSBIOTECH)”, Nauki Ave. 3, Pushchino 142290, Moscow Region, Russia;
| | - Daniel S. Yakovsky
- Department of Biotechnology, Institute of Natural Science, Federal State Budgetary Educational Institution of Higher Education “Tula State University”, Lenin Ave. 92, 9th Academic Building, Tula 300012, Russia;
| | - Aurel George Mohan
- Faculty of Medicine and Pharmacy, University of Oradea, 10 P-ta 1 December Street, 410073 Oradea, Romania;
- Department of Neurosurgery, Clinical Emergency Hospital Oradea, 65 Gheorghe Doja Street, 410169 Oradea, Romania
| | - Julietta V. Rau
- Istituto di Struttura della Materia, Consiglio Nazionale delle Ricerche (ISM-CNR), Via del Fosso del Cavaliere 100, 00133 Rome, Italy
- Department of Analytical, Physical and Colloid Chemistry, Institute of Pharmacy, I.M. Sechenov First Moscow State Medical University, Trubetskaya 8, Build. 2, Moscow 119048, Russia
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3
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Zhang C, Wang Y, Lv Y, Yang X, Wei X. Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue. Food Chem 2024; 430:137039. [PMID: 37586288 DOI: 10.1016/j.foodchem.2023.137039] [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: 03/28/2023] [Revised: 06/22/2023] [Accepted: 07/26/2023] [Indexed: 08/18/2023]
Abstract
Alkaline pectin extract (APE) from green tea residues has lower viscosity and gelation properties than commercial citrus pectin. To improve the viscosity and gelation properties of APE, four treatments, namely degradation of homogalacturonan (HG) or rhamnogalacturonan (RG) I domains, esterification, and protein removal and degradation, were applied. With proper degradation of the HG or RG I domains (arabinan or galactan), the viscosity of APE increased from 12 to 2.5×104 or 5.0×103 mPa·s, respectively, and the numbers further increased by approximately 500 times with the addition of Ca2+. Other treatments had slight effects on APE viscosity. The strongest gel (G' = 6.7 × 103 Pa and G″ = 930 Pa) was made using the polygalacturonase treated APE with Ca2+ addition. Degradation of the HG domain or protein enhanced APE's self-crosslink effect, while all methods except protein degradation improved the calcium bridging effect, potentially improving the market potential of pectin from biowaste.
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Affiliation(s)
- Chen Zhang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, 362200 Jinjiang, Fujian, China
| | - Yue Wang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Yiming Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Xin Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Xinyao Wei
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China.
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Popov S, Paderin N, Chistiakova E, Ptashkin D, Vityazev F, Markov PA, Erokhin KS. Effect of Chitosan on Rheological, Mechanical, and Adhesive Properties of Pectin-Calcium Gel. Mar Drugs 2023; 21:375. [PMID: 37504906 PMCID: PMC10381555 DOI: 10.3390/md21070375] [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: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/29/2023] Open
Abstract
In the present study, chitosan was included in the pectin ionotropic gel to improve its mechanical and bioadhesive properties. Pectin-chitosan gels P-Ch0, P-Ch1, P-Ch2, and P-Ch3 of chitosan weight fractions of 0.00, 0.25, 0.50, and 0.75 were prepared and characterized by dynamic rheological tests, penetration tests, and serosal adhesion ex vivo assays. The storage modulus (G') and loss modulus (G″) values, gel hardness, and elasticity of P-Ch1 were significantly higher than those of P-Ch0 gel. However, a further increase in the content of chitosan in the gel significantly reduced these parameters. The inclusion of chitosan into the pectin gel led to a decrease in weight and an increase in hardness during incubation in Hanks' solution at pH 5.0, 7.4, and 8.0. The adhesion of P-Ch1 and P-Ch2 to rat intestinal serosa ex vivo was 1.3 and 1.7 times stronger, whereas that of P-Ch3 was similar to that of a P-Ch0 gel. Pre-incubation in Hanks' solution at pH 5.0 and 7.4 reduced the adhesivity of gels; however, the adhesivity of P-Ch1 and P-Ch2 exceeded that of P-Ch0 and P-Ch3. Thus, serosal adhesion combined with higher mechanical stability in a wide pH range appeared to be advantages of the inclusion of chitosan into pectin gel.
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Affiliation(s)
- Sergey Popov
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciencesk", 167982 Syktyvkar, Russia
| | - Nikita Paderin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciencesk", 167982 Syktyvkar, Russia
| | - Elizaveta Chistiakova
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciencesk", 167982 Syktyvkar, Russia
| | - Dmitry Ptashkin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciencesk", 167982 Syktyvkar, Russia
| | - Fedor Vityazev
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciencesk", 167982 Syktyvkar, Russia
| | - Pavel A Markov
- The Federal State Budgetary Institution "National Medical Research Center of Rehabilitation and Balneologyk", 121099 Moscow, Russia
| | - Kirill S Erokhin
- N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, 119991 Moscow, Russia
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5
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Wang Y, Zhao Y, He J, Sun C, Lu W, Zhang Y, Fang Y. Doubling growth of egg-box structure during Calcium-mediated molecular assembly of alginate. J Colloid Interface Sci 2023; 634:747-756. [PMID: 36563431 DOI: 10.1016/j.jcis.2022.12.096] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/30/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
Ca2+-mediated molecular assembly of alginate underpins its wide range of applications in foods, pharmaceutics, biomedicines, tissue engineering and environmental treatments. The mode of growth of egg-box structure of alginate in the presence of Ca2+ is a long-standing fundamental problem to be concluded. In this work, we investigate the Ca-induced structural evolution of alginate in dilute solution using atomic force microscopy and dilute solution viscometry. It is demonstrated that the structural evolution follows the three critical steps of monocomplexation, dimerization and multimerization, upon binding with Ca2+. Interestingly, the alginate single chains grow into dimers and multimers via a doubling mode, i.e., successive emerging of dimer, tetramer, octamer, and hexadecamer. Compared with lower guluronate (G) alginate, higher G alginate exhibits a more pronounced multimerization process occurring at a lower ratio of Ca/G. A mechanistic model depicting the evolution of egg-box structure is proposed. The results would add new knowledge to the current egg-box model regarding the molecular assembly and gelation of an important biopolymer alginate, and provide fundamental basis for molecular engineering of alginate for more advanced applications.
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Affiliation(s)
- Yi Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yiguo Zhao
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Jun He
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Cuixia Sun
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Wei Lu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yapeng Fang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
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6
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Popov S, Smirnov V, Khramova D, Paderin N, Chistiakova E, Ptashkin D, Vityazev F. Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel. Gels 2023; 9:gels9030225. [PMID: 36975674 PMCID: PMC10048469 DOI: 10.3390/gels9030225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels were determined. Increasing the HP content in the mixed hydrogel increased its strength. The Young’s modulus and tangent after flow point values were higher for mixed hydrogels than for pure AP and HP hydrogels, suggesting a synergistic effect. The HP hydrogel increased the chewing duration, number of chews, and masticatory muscle activity. Pectin hydrogels received the same likeness scores and differed only in regard to perceived hardness and brittleness. The galacturonic acid was found predominantly in the incubation medium after the digestion of the pure AP hydrogel in simulated intestinal (SIF) and colonic (SCF) fluids. Galacturonic acid was slightly released from HP-containing hydrogels during chewing and treatment with simulated gastric fluid (SGF) and SIF, as well as in significant amounts during SCF treatment. Thus, new food hydrogels with new rheological, textural, and sensory properties can be obtained from a mixture of two low-methyl-esterified pectins (LMPs) with different structures.
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Li D, Liu N, Yao X, Gou Q, Yue J, Yang D, Chen X, Xiao M. Characterization of semi-interpenetrating hydrogel based on Artemisia sphaerocephala Krasch Polysaccharide and cellulose nanocrystals crosslinked by ferric ions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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8
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Yang N, Zhang Y, Su C, Zhu C, Jia J, Nishinari K. The effect of sodium alginate on the nanomechanical properties and interaction between oil body droplets studied using atomic force microscopy. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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9
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Popov S, Paderin N, Chistiakova E, Ptashkin D. Serosal Adhesion Ex Vivo of Hydrogels Prepared from Apple Pectin Cross-Linked with Fe 3+ Ions. Int J Mol Sci 2023; 24:ijms24021248. [PMID: 36674765 PMCID: PMC9861213 DOI: 10.3390/ijms24021248] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/28/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The study aims to investigate the adhesion of a hydrogel made of cross-linked low-methyl esterified pectin to rat intestinal serosa ex vivo. The adhesivity of the FeP hydrogel, which was cross-linked by Fe3+ cations, exceeded that of hydrogels cross-linked by Ca2+, Zn2+, and Al3+ cations. The concentration of the cross-linking cation failed to influence the adhesion of the pectin hydrogel to the serosa. The mechanical properties and surface microrelief of the pectin hydrogel were influenced by the type and concentration of the cross-linking cations. Fe3+ cations form a harder and more elastic gel than Ca2+ cations. Scanning electron microscopy analysis revealed the characteristic surface pattern of FeP hydrogel and its denser internal structure compared to Ca2+ cross-linked hydrogel. The effect of the salt composition of the adhesion medium was shown since the FeP hydrogel's adhesion to the serosa was lower in physiological solutions than in water, and adhesion in Hanks' solution was higher than in phosphate buffered saline. Serum proteins and peritoneal leukocytes did not interfere with the serosal adhesion of the FeP hydrogel. Pre-incubation in Hanks' solution for 24 h significantly reduced the adhesion of the FeP hydrogel to the serosa, regardless of the pH of the incubation. Thus, serosal adhesion combined with excellent stability and mechanical properties in physiological environments appeared to be advantages of the FeP hydrogel, demonstrating it to be a promising bioadhesive for tissue engineering.
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10
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pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin and its potential gel mechanism. Food Res Int 2023; 163:112220. [PMID: 36596149 DOI: 10.1016/j.foodres.2022.112220] [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: 07/07/2022] [Revised: 11/15/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin (TCHMP) were investigated in this study. The gelation capacity results revealed that the in situ gelation behavior of TCHMP only occurred when the pH value was higher than 6.25. The gel strength increased from 26.63 g to 42.77 g as the pH value increased from 7.4 to 8.9. Rheological measurements confirmed that the apparent viscosity and viscoelasticity of TCHMP were highly dependent on pH value and dialysis time. Compared with the control group, the apparent viscosity of TCHMP dialyzed in phosphate-buffered saline (PBS) of pH 8.9 for 180 min increased 695-fold. During the dialysis process of TCHMP at different pH values (7.4-8.9), the final thiol groups content decreased and the final disulfide bonds content increased with the increase in pH value. This illustrates that the mechanism of in situ gelation is mainly the oxidation of thiol-thiol groups to form disulfide bonds. These results can put forward new insights into the pH-responsive in situ gelling properties of TCHMP and provide a theoretical basis for the application of TCHMP in neutral and alkaline gel systems.
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Effect of Cross-Linking Cations on In Vitro Biocompatibility of Apple Pectin Gel Beads. Int J Mol Sci 2022; 23:ijms232314789. [PMID: 36499122 PMCID: PMC9741146 DOI: 10.3390/ijms232314789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/15/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
The study aimed to compare the in vitro biocompatibility of pectin gels formed by different cross-linking cations. Hydrogel beads named CaPG, ZnPG, FePG, and AlPG were prepared from 4% solutions of apple pectin using ionotropic gelling with CaCl2, ZnCl2, FeCl3, and AlCl3, respectively. Cations influenced the gel strength of the wet gel beads in the following order (least strong) Ca2+ < Zn2+ < Fe3+~Al3+ (most strong). The swelling degree of the CaPG beads after 24 h of incubation in the RPMI-1640 medium was 104%, whereas the ZnPG, FePG, and AlPG beads swelled by 76, 108, and 134%, respectively. The strength of the pectin gel decreased significantly after incubation in the RPMI-1640 medium for 24 h, regardless of the cross-linking cation, although the FePG beads remained the strongest. All the pectin beads adsorbed serum proteins to a low degree, however the serum protein adsorption by the ZnPG and FePG beads (1.46 ± 0.87 and 1.35 ± 0.19 µg/mm2) was more than the CaPG and AlPG beads (0.31 ± 0.36 and 0.44 ± 0.25 µg/mm2). All the pectin beads reduced the production of TNF-α and IL-10 by hPBMCs in response to LPS stimulation. The IL-1β response of cells to LPS was significantly reduced by the CaPG, ZnPG, and FePG beads, whereas the AlPG beads enhanced it twofold. The CaPG, FePG, and AlPG beads had no cytotoxicity. The viability of hPBMCs and human fibroblasts incubated with ZnPG beads was 5.3 and 7.2%, respectively. Thus, the use of different cross-linking cations changed the properties of the pectin gel, which is important for biocompatibility.
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Borah U, Baruah R, Kalita S, Dutta F, Borah A, Purkayastha MD. Core-shell structured α-tocopherol acetate encapsulation using elephant apple mucilage-alginate matrix: In vitro digestion and thermal degradation kinetics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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13
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Hu C, Lu W, Sun C, Zhao Y, Zhang Y, Fang Y. Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions. Carbohydr Polym 2022; 294:119788. [DOI: 10.1016/j.carbpol.2022.119788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 06/14/2022] [Accepted: 06/24/2022] [Indexed: 11/02/2022]
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Paulo BB, Ramos FDM, Feliciano MD, Prado DP, Silveira MP, Alvim ID, Prata AS. Spherification of Hydrocolloids by Jet Cutter. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2077877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Bruna Barbon Paulo
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
| | - Fernanda de Melo Ramos
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
| | - Marcelo D’ELIA Feliciano
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
| | - Danny Patiño Prado
- Department of Food, Bioprocessing and Nutrition Sciences, University of North Carolina, Raleigh, North Carolina, United States
| | - Mariana Pereira Silveira
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
| | - Izabela Dutra Alvim
- Center for Technology of Cereals and Chocolates, Institute of Food Technology (ITAL) - Campinas, São Paulo, Brazil
| | - Ana Silvia Prata
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
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Koksharov SA, Aleeva SV, Lepilova OV. Kinetics of the Sorption of Theophylline in Pectin Hydrogels with Different Structural Properties. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A 2022. [DOI: 10.1134/s003602442204015x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Koksharov SA, Aleeva SV, Lepilova OV. The Influence of the Structure of Pectin Substances of Flax Fodder Supplements on Absorption Binding of Azaheterocyclic Mycotoxins. RUSS J GEN CHEM+ 2022. [DOI: 10.1134/s1070363221130399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Characterization and Biocompatibility Properties In Vitro of Gel Beads Based on the Pectin and κ-Carrageenan. Mar Drugs 2022; 20:md20020094. [PMID: 35200624 PMCID: PMC8878971 DOI: 10.3390/md20020094] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to investigate the influence of kappa (κ)-carrageenan on the initial stages of the foreign body response against pectin gel. Pectin-carrageenan (P-Car) gel beads were prepared from the apple pectin and κ-carrageenan using gelling with calcium ions. The inclusion of 0.5% κ-carrageenan (Car0.5) in the 1.5 (P1.5) and 2% pectin (P2) gel formulations decreased the gel strength by 2.5 times. Car0.5 was found to increase the swelling of P2 gel beads in the cell culture medium. P2 gel beads adsorbed 30–42 mg/g of bovine serum albumin (BSA) depending on pH. P2-Car0.2, P2-Car0.5, and P1.5-Car0.5 beads reduced BSA adsorption by 3.1, 5.2, and 4.0 times compared to P2 beads, respectively, at pH 7. The P1.5-Car0.5 beads activated complement and induced the haemolysis less than gel beads of pure pectin. Moreover, P1.5-Car0.5 gel beads allowed less adhesion of mouse peritoneal macrophages, TNF-α production, and NF-κB activation than the pure pectin gel beads. There were no differences in TLR4 and ICAM-1 levels in macrophages treated with P and P-Car gel beads. P2-Car0.5 hydrogel demonstrated lower adhesion to serous membrane than P2 hydrogel. Thus, the data obtained indicate that the inclusion of κ-carrageenan in the apple pectin gel improves its biocompatibility.
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Mollah MZI, Rahaman MS, Faruque MRI, Khandaker MU, Osman H, Alamri S, Al-Assaf S. Effects of Radiation sterilization Dose on the Molecular Weight and Gelling Properties of Commercial Alginate Samples. FRONTIERS IN MATERIALS 2021; 8. [DOI: 10.3389/fmats.2021.761995] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/12/2024]
Abstract
To estimate the molecular weight (Mw) and gelling properties, a total of 26 alginate samples consisting of control (n = 13) and 15 kGy γ-irradiated (n = 13) samples were characterized through viscometric and gel permeation chromatography (GPC-MALLS) methods. Based on the observations, a remarkable decrease in the intrinsic viscosity of all samples of alginates was evident due to the effects of radiation, with a linear relationship between viscosity and concentration in 0.01 M NaCl solution. The correlation among the Mw, percentage mass recovery, radii of gyration (Rz/Rg), and percentage reduction of Mw assessed by GPC was significant. The Mw decreased dramatically (from 3.1 × 105 to 0.49 × 105 mole/g in sample no. 12) by the effect of radiation with momentous relation to the % reduction of the molecular weight. The highest molecular weight reduction (84%), which is the most sensitive to γ-radiation, and the average reduction rate was ≥50%. The mass recovery was 100% obtained from samples no. 1,3,4,5,7,12, and 13, while the rest of the samples’ recovery rate was significantly higher. The reduction rate of mass molecular weight (Mw) is higher than the average molecular weight (Mv), but they showed a sensitivity towards radiation, consequently their performance are different from each other. The stability test was performed as a critical behaviour in the control, recurrently same as in the irradiated samples. Thus, the sterilization dose of 15 kGy for the Mw distribution, and subsequently for the characterization, was significantly effective.
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Bennacef C, Desobry-Banon S, Probst L, Desobry S. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106782] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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21
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Hu C, Lu W, Mata A, Nishinari K, Fang Y. Ions-induced gelation of alginate: Mechanisms and applications. Int J Biol Macromol 2021; 177:578-588. [PMID: 33617905 DOI: 10.1016/j.ijbiomac.2021.02.086] [Citation(s) in RCA: 155] [Impact Index Per Article: 51.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 02/05/2021] [Accepted: 02/12/2021] [Indexed: 01/16/2023]
Abstract
Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca2+-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-box model, which has been intensively studied in the last five decades. Alginate also forms gels with many other monovalent, divalent or trivalent cations, and their gelation can possess different mechanisms from that of Ca2+-induced gelation. The resulted gels also exhibit different properties that lead to various applications. This study is proposed to summarize the gelation mechanisms of alginate induced by different cations, mainly including H+, Ca2+, Ba2+, Cu2+, Sr2+, Zn2+, Fe2+, Mn2+, Al3+, and Fe3+. The mechanism of H+-induced gelation of alginate mainly depends on the protonation of carboxyl groups. Divalent ions-induced gelation of alginate show different selection towards G, M, and GM blocks. Trivalent ions can bind to carboxyl groups of uronates with no selection. The properties and applications of these ionotropic alginate gels are also discussed. The knowledge gained in this study would provide useful information for the practical applications of alginate.
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Affiliation(s)
- Chuhuan Hu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Wei Lu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Analucia Mata
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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22
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Iijima M, Hatakeyama T, Hatakeyama H. DSC and TMA Studies of Polysaccharide Physical Hydrogels. ANAL SCI 2021; 37:211-219. [PMID: 33281133 DOI: 10.2116/analsci.20sar10] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 11/29/2020] [Indexed: 11/23/2022]
Abstract
Various kinds of polysaccharides found in a wide variety of plants, bacteria, crustaceans and insects form hydrogels via physical aggregation in aqueous media. The major mass of hydrogels is water filled, ca. 95 - 99.5%, in a network structure, although the solid shape of the gel is maintained. In this paper, firstly the wide range of gelation mechanisms are briefly described, and then the thermal analysis of representative gel-forming polysaccharides, such as carrageenan, alginate, galactomannan, and pectin, is introduced. By differential scanning calorimetry (DSC), gel-sol and the sol-gel transition temperature of thermoreversible hydrogels are measured and phase diagram is established. It is suggested that binary systems showing sinusoidal gel-sol-gel transition are capable of being assembled. By thermomechanical analysis (TMA), the dynamic modulus (E') at around 1 × 104 Pa of thermo-irreversible hydrogels was obtained using a sample holder designed to measure the viscoelastic properties in water. Reliable coordination is shown between the results obtained by DSC and TMA. In this review, the current research and several topics on concerning the thermal properties of polysaccharide physical hydrogels are introduced.
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Affiliation(s)
- Mika Iijima
- Department of Nutrition, Faculty of Health Sciences, Aomori University of Health and Welfare, 58-1 Mase, Hamadate, Aomori, 030-8505, Japan
| | | | - Hyoe Hatakeyama
- Lignocell Research Ltd, 391-5 Ofunato, Tsukuba, 300-1267, Japan
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23
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Wen Y, Xu Z, Liu Y, Corke H, Sui Z. Investigation of food microstructure and texture using atomic force microscopy: A review. Compr Rev Food Sci Food Saf 2020; 19:2357-2379. [PMID: 33336971 DOI: 10.1111/1541-4337.12605] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/12/2022]
Abstract
We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.
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Affiliation(s)
- Yadi Wen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yi Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, 515063, China.,Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Zhang X, Lin J, Pi F, Zhang T, Ai C, Yu S. Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators. Int J Biol Macromol 2020; 164:759-770. [PMID: 32650011 DOI: 10.1016/j.ijbiomac.2020.07.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 01/09/2023]
Abstract
This work aimed to extract gelatinous chicory root pectin (CRP) and evaluated the rheological behavior of the dispersions and gels. CRP was extracted by citric acid (CEP), alkaline (AEP), ammonium oxalate (OEP) and sodium citrate (SEP). The yield, molecular weight (Mw) and the degree of esterification (DE) of pectin samples varied from 8.8 to 14.8% (w/w), 204 to 336 k Da and 4.0 to 47.4%, respectively. AFM studies showed self-organize on mica of CEP, revealing a random coil conformation due to the interaction of multiple branching, whereas, AEP exhibited long linear filamentous structures. The flow behavior study verified the pseudoplastic character of CEP and SEP at 25 °C, while OEP and AEP belonged to dilatant fluid, besides, a closed hysteresis loop was observed when the CEP concentration increased to 1.5%. OEP gel was thermo insensitive and stiff, AEP gel presented most sensitive to calcium ion but more brittle, and SEP was observed a weak syneresis in spite of the poor gelation property. The texture analysis indicated OEP gel had a superior firmness and chewiness. These findings demonstrated that CRP may be attractive as a thickener or gelling agent to modulate textures of sugar-free and calcium content food.
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Affiliation(s)
- Xuan Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Fang Pi
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Ai
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shujuan Yu
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Mansur S, Rai A, Holler RA, Mewes T, Bao Y. Synthesis and characterization of iron oxide superparticles with various polymers. JOURNAL OF MAGNETISM AND MAGNETIC MATERIALS 2020; 515:167265. [PMID: 37779892 PMCID: PMC10540564 DOI: 10.1016/j.jmmm.2020.167265] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Iron oxide superparticles referring to a cluster of smaller nanoparticles have recently attracted much attention because of their enhanced magnetic moments but maintaining superparamagnetic behavior. In this study, iron oxide superparticles have been synthesized using a solvothermal method in the presence of six different polymers (e.g., sodium polyacrylate, pectin sodium alginate, chitosan oligosaccharides, polyethylene glycol, and polyvinylpyrrolidine). The functional group variation in these polymers affected their interactions with precursor iron ions, and subsequently influenced crystalline grain sizes within superparticles and their magnetic properties. These superparticles were extensively characterized by transmission electron microscopy, dynamic light scattering, x-ray diffraction, Fourier transform infrared spectroscopy, and vibrating sample magnetometry.
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Affiliation(s)
- Shomit Mansur
- Box 870203, Chemical and Biological Engineering, The University of Alabama, Tuscaloosa AL35487, United States
| | - Anish Rai
- Box 870324, Department of Physics and Astronomy, The University of Alabama, Tuscaloosa AL35487, United States
| | - Robert A Holler
- Analytical Facility Center, The University of Alabama, Tuscaloosa AL35487, United States
| | - Tim Mewes
- Box 870324, Department of Physics and Astronomy, The University of Alabama, Tuscaloosa AL35487, United States
| | - Yuping Bao
- Box 870203, Chemical and Biological Engineering, The University of Alabama, Tuscaloosa AL35487, United States
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Teaima MH, Abdel Hamid MM, Shoman NA, Jasti BR, El-Nabarawi MA, Yasser M. Formulation, Characterization and Comparative Pharmacokinetic Study of Bupropion Floating Raft System as a Promising Approach for Treating Depression. J Pharm Sci 2020; 109:3451-3461. [PMID: 32835701 DOI: 10.1016/j.xphs.2020.08.011] [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: 07/11/2020] [Revised: 08/18/2020] [Accepted: 08/18/2020] [Indexed: 11/27/2022]
Abstract
The aim of this study was to formulate, evaluate, and compare satiety-enhancing floating raft system (FRS) of bupropion as gastroretentive drug delivery systems (GRDDS) using in-situ gelling pectin and alginate. Bupropion was considered as a good candidate for such systems due to high water solubility that requires frequent dosing. Pectin and alginate could prolong satiety sensation augmenting weight loss of bupropion. A 24 full factorial design was tailored to inspect the effect of the response variables (gel-forming polymer type, calcium carbonate percentage, glyceride lipid type and percentage). Gelation lag time, floating lag time, as well as drug released percent after 1 and 8 h were selected as dependent variables. The optimal system was investigated for compatibility and bioavailability study in healthy human volunteers relative to marketed Wellbutrin® sustained release tablets. The optimal FRS (3% alginate, 2% precirol®, and 2% CaCO3) was selected. This system had an optimum viscosity that will allow a rapid sol-gel transformation in the stomach, excellent floating behavior, and controlled release profile with a comparable bioavailability. The optimal FRS would be a novel liquid GRDDS in controlling bupropion rate release especially for depression associated with eating disorders or dysphagia improving patient compliance and drug efficacy.
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Affiliation(s)
- Mahmoud H Teaima
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.
| | - Magdi M Abdel Hamid
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ahram Canadian University, Giza, Egypt
| | - Nabil A Shoman
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ahram Canadian University, Giza, Egypt
| | - Bhaskara R Jasti
- Department of Pharmaceutics and Medicinal Chemistry, Thomas J. Long School of Pharmacy & Health Sciences, University of the Pacific, Stockton, USA
| | - Mohamed A El-Nabarawi
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Mohamed Yasser
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Horus University, New Damietta, Egypt
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Egg-box model-based gelation of alginate and pectin: A review. Carbohydr Polym 2020; 242:116389. [PMID: 32564839 DOI: 10.1016/j.carbpol.2020.116389] [Citation(s) in RCA: 288] [Impact Index Per Article: 72.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/24/2020] [Accepted: 04/24/2020] [Indexed: 01/08/2023]
Abstract
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.
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Zheng J, Chen J, Zhang H, Wu D, Ye X, Linardt RJ, Chen S. Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105536] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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29
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Preparation of pectin-based dual-crosslinked network as a binder for high performance Si/C anode for LIBs. KOREAN J CHEM ENG 2020. [DOI: 10.1007/s11814-019-0438-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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