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Qu Z, Wang Y, Dong Y, Li X, Hao L, Sun L, Zhou L, Jiang R, Liu W. Intelligent electrospinning nanofibrous membranes for monitoring and promotion of the wound healing. Mater Today Bio 2024; 26:101093. [PMID: 38818528 PMCID: PMC11137601 DOI: 10.1016/j.mtbio.2024.101093] [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: 03/11/2024] [Revised: 05/06/2024] [Accepted: 05/17/2024] [Indexed: 06/01/2024] Open
Abstract
The incidence of chronic wound healing is promoted by the growing trend of elderly population, obesity, and type II diabetes. Although numerous wound dressings have been studied over the years, it is still challenging for many wound dressings to perfectly adapt to the healing process due to the dynamic and complicated wound microenvironment. Aiming at an optimal reproduction of the physiological environment, multifunctional electrospinning nanofibrous membranes (ENMs) have emerged as a promising platform for the wound treatment owing to their resemblance to extracellular matrix (ECM), adjustable preparation processes, porousness, and good conformability to the wound site. Moreover, profiting from the booming development of human-machine interaction and artificial intelligence, a next generation of intelligent electrospinning nanofibrous membranes (iENMs) based wound dressing substrates that could realize the real-time monitoring of wound proceeding and individual-based wound therapy has evoked a surge of interest. In this regard, general wound-related biomarkers and process are overviewed firstly and representative iENMs stimuli-responsive materials are briefly summarized. Subsequently, the emergent applications of iENMs for the wound healing are highlighted. Finally, the opportunities and challenges for the development of next-generation iENMs as well as translating iENMs into clinical practice are evaluated.
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Affiliation(s)
- Zhi Qu
- School of Nursing, Shandong First Medical University & Shandong Academy of Medical Sciences, Taian, 271016, Shandong Province, China
- Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250117, Shandong Province, China
| | - Yang Wang
- Department of Plastic and Reconstructive Surgery, Cell & Matrix Research Institute, Kyungpook National University School of Medicine, Daegu, 41944, South Korea
| | - Yanhong Dong
- School of Chemistry and Pharmaceutical Engineering, Shandong First Medical University & Shandong Academy of Medical Sciences, Taian, 271016, China
- Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250117, Shandong Province, China
| | - Xinmeng Li
- Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250117, Shandong Province, China
| | - Lingwan Hao
- School of Chemistry and Pharmaceutical Engineering, Shandong First Medical University & Shandong Academy of Medical Sciences, Taian, 271016, China
- Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250117, Shandong Province, China
| | - Liwei Sun
- School of Chemistry and Pharmaceutical Engineering, Shandong First Medical University & Shandong Academy of Medical Sciences, Taian, 271016, China
- Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250117, Shandong Province, China
| | - Lu Zhou
- School of Chemistry and Pharmaceutical Engineering, Shandong First Medical University & Shandong Academy of Medical Sciences, Taian, 271016, China
- Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250117, Shandong Province, China
| | - Rujian Jiang
- School of Chemistry and Pharmaceutical Engineering, Shandong First Medical University & Shandong Academy of Medical Sciences, Taian, 271016, China
- Medical Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250117, Shandong Province, China
| | - Weihua Liu
- School of Nursing, Shandong First Medical University & Shandong Academy of Medical Sciences, Taian, 271016, Shandong Province, China
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Wu G, Yang C, Lin H, Hu F, Li X, Xia S, Bruce HL, Roy BC, Huang F, Zhang C. To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1721-1733. [PMID: 38206806 DOI: 10.1021/acs.jafc.3c08470] [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: 01/13/2024]
Abstract
Low-voltage electrostatic fields (LVEF) are recognized as a new technology that can improve the quality of frozen meat. To determine the extent to which LVEF assistance affects the quality of frozen pork for long-term storage, pork was frozen and stored at -18 and -38 °C for up to 5 months. Water-holding capacity, muscle microstructure, and protein properties were investigated after up to 5 months of frozen storage with and without LVEF assistance. In comparison to traditional -18 and -38 °C frozen storage, LVEF treatment inhibited water migration during frozen storage and thawing. As a result, thawing losses were reduced by 15.97% (-18 °C) and 3.38% (-38 °C) in LVEF-assisted compared to conventional freezing methods. LVEF helped to maintain the muscle fiber microstructure and reduce muscle protein denaturation by miniaturizing ice crystal formation by freezing. As a result of this study, LVEF is more suitable for freezing or short-term frozen storage, while a lower temperature plays a more significant role in long-term frozen storage.
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Affiliation(s)
- Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Hengxun Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Feifei Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Shuangmei Xia
- Testing Center for Quality Supervision on Agro-Products and Foods, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, P. R. China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, P. R. China
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Yang Z, Ye G, Yang D, Xie J, Huo Y. Observation on the ice crystal formation process of large yellow croaker (Pseudosciaena crocea) and the effect of multiple cryoprotectants pre-soaking treatments on frozen quality. Cryobiology 2023; 113:104580. [PMID: 37625476 DOI: 10.1016/j.cryobiol.2023.104580] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/20/2023] [Accepted: 08/22/2023] [Indexed: 08/27/2023]
Abstract
By observing the formation behavior of ice crystals, the quality of food products under different freezing conditions can be intuitively judged. In this paper, large yellow croaker was taken as the research object, and a novel cryomicroscopic system was developed to directly observe the structure of ice crystals during the freezing process. The cryoprotective effects of 4% sucrose +4% sorbitol (SU + SO), 4% xylo-oligosaccharide (XO), 4% xylo-oligosaccharide + 0.3% tetrasodium pyrophosphate (XO + TSPP) and 0.2% antifreeze protein (AFP) at different freezing temperatures were investigated. And the evaluation indicators, such as cell deformation degree, equivalent diameters, roundness, elongation and fractal dimension were introduced to quantify the damage of ice crystals to muscle tissues and fibers. The results indicate that reducing the freezing temperature and adding cryoprotectants can improve the quality of large yellow croaker. AFP has the best cryoprotective effect, with a reduction in cell deformation degree of 54.78% and 67.83% compared to the Control group at -5 °C and -20 °C, respectively. SU + SO and XO have the equivalent antifreeze effect, which is slightly inferior to XO + TSPP. In addition, physical parameters of large yellow croaker samples were measured to verify the influence of ice crystal structure on product quality. Therefore, direct observation of the ice crystal formation process and evaluation of ice crystal structure can accurately reflect the quality of frozen products, which is of great significance for the development of refrigeration and preservation technology.
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Affiliation(s)
- Zhikang Yang
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China
| | - Guosen Ye
- Shanghai Baofeng Machinery Manufacturing CO., LTD, Shanghai, China
| | - Dazhang Yang
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Yilin Huo
- College of Food Science and Technology, Shanghai Ocean University, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), China
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Bao Y, Zhang Y, Xu W. Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass ( Micropterus salmoides). Molecules 2023; 28:5432. [PMID: 37513304 PMCID: PMC10385098 DOI: 10.3390/molecules28145432] [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: 05/23/2023] [Revised: 07/09/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with -18 °C (A), -60 °C (B), and -60 °C with forced air circulation at 2 m/s (C), respectively) followed by frozen storage at -18 °C for 30 and 90 days. Another two groups were frozen at -60 °C, followed by storage at -40 °C (D) and -60 °C (E), respectively. Results showed that water-holding and TVBN were mainly affected by storage time. No significant changes were found in free thiol content among treatments. A greater freezing rate and lower storage temperature generally led to lower TBARS. GC × GC-TOFMS revealed a total of 66 volatile compounds, which were related to lipid oxidation. PLS-DA showed that fresh samples were separated from the frozen-thawed ones, and fillets in groups D and E were relatively close to fresh fillets in the composition of oxidation-related volatiles. In conclusion, freezing rate and storage temperature had a significant impact on lipid oxidation and protein denaturation in the fillets of large-mouth bass, while protein oxidation was more affected by freezing rate.
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Affiliation(s)
- Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaqi Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wanjun Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Jia W, Wu X. Potential biomarkers analysis and protein internal mechanisms by cold plasma treatment: Is proteomics effective to elucidate protein-protein interaction network and biochemical pathway? Food Chem 2023; 426:136664. [PMID: 37352708 DOI: 10.1016/j.foodchem.2023.136664] [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: 03/23/2023] [Revised: 05/19/2023] [Accepted: 06/16/2023] [Indexed: 06/25/2023]
Abstract
New market trends of meat flavor, tenderness, and color quality indicators have prompted the research on meat preservation as a crucial topic to received attention. Present research about the effects of irradiation, cold plasma technology on meat is incomplete. There are strongly recommended that proteomics techniques be jointly to enhance the coverage of internal meat molecules for meat research. By identifying meat proteins, detecting biological functions, and quantifying the protein segments of specific meat biomarkers, which can be provided for the information of diagnostic components in preservative technologies. The current review provides scientific findings on various control strategies: (i) combine the data-independent acquisition to provide a reference for the meat molecular mechanism and rapid identification; (ii) design molecular networks biological functions assessment model; (iii) molecular investigations of cold plasma techniques and underlying mechanisms; (iv) explore the X-rays and γ-rays treatment in meat preservation and myoglobin change mechanism more comprehensively.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Xinyu Wu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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Wu G, Yang C, Bruce HL, Roy BC, Li X, Zhang C. Effects of Alternating Electric Field Assisted Freezing-Thawing-Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12990-13001. [PMID: 36166831 DOI: 10.1021/acs.jafc.2c04207] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
This study was designed to investigate the differences in the proteomes of bovine Longissimus dorsi (LD) muscle during an alternating electric field (AEF)-assisted freezing-thawing-aging sequence based on a data-independent acquisition strategy. When compared to that of the only postmortem aging (OA) group, the meat quality of the freezing-thawing-aging sequence (FA) and AEF-assisted freezing-thawing-aging sequence (EA) groups showed a declining trend. However, the group assisted by AEF was significantly enhanced in color, water-holding capacity, and tenderness. Three hundred fifty-two proteins in LD muscle were differentially abundant proteins (DAPs) among FA, EA, and OA treatments. Furthermore, among the 40 DAPs in the FA versus EA comparison, 5 DAPs with variable importance in projection scores higher than 1 were identified as biochemical markers of beef quality. Bioinformatic analysis revealed that most of these proteins were involved in structural constituents of ribosome and catalytic activity. These results provide a basis for further understanding the quality of beef following a freezing-thawing-aging sequence assisted by AEF.
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Affiliation(s)
- Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AlbertaT6G 2P5, Canada
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AlbertaT6G 2P5, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AlbertaT6G 2P5, Canada
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
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