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Adrar N, Ceylan FD, Capanoglu E. Hazelnut Protein and Sodium Alginate Complex Coacervates: An Effective Tool for the Encapsulation of the Hydrophobic Polyphenol Quercetin. ACS OMEGA 2024; 9:37243-37252. [PMID: 39246501 PMCID: PMC11375722 DOI: 10.1021/acsomega.4c04859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 08/04/2024] [Accepted: 08/12/2024] [Indexed: 09/10/2024]
Abstract
For valorization purposes of hazelnut byproducts, complex coacervation of hazelnut protein isolate (HPI) with sodium alginate (NaAlg) was investigated by turbidimetric analysis and zeta potential determination as a function of pH and protein/alginate mixing ratio. HPI-NaAlg complex coacervates were used as an encapsulating material of quercetin (QE) at different concentrations. The optimal pH and mixing ratio resulting in the highest turbidity and neutral charge were 3.5 and 6:1, respectively. The coacervation yield was 74.9% in empty capsules and up to 90.0% in the presence of QE. Under optimal conditions, HPI-NaAlg complex coacervates achieved an encapsulation efficiency higher than 99% in all coacervate/QE formulations. Fourier transform infrared spectroscopy (FTIR) results revealed the occurrence of electrostatic interactions between different functional groups within the ternary complex in addition to hydrogen and hydrophobic interactions between QE and HPI. HPI-NaAlg complex coacervates can serve as an alternative matrix for the microencapsulation of bioactive ingredients with low water solubility in food formulations, which adds an additional valorization of hazelnut byproducts.
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Affiliation(s)
- Nabil Adrar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Fatma Duygu Ceylan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
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2
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Duan W, Chen L, Liu F, Li X, Wu Y, Cheng L, Liu J, Ai C, Huang Q, Zhou Y. The properties and formation mechanism of ovalbumin-fucoidan complex. Int J Biol Macromol 2023; 241:124644. [PMID: 37121411 DOI: 10.1016/j.ijbiomac.2023.124644] [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: 02/04/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/02/2023]
Abstract
The polymeric materials formed by proteins and polysaccharides through molecular interactions have attracted public attention. In this study, a novel binary complex consisting of ovalbumin (OVA) and fucoidan (FUC) was obtained by electrostatic self-assembly. The self-assembly properties and the formation mechanism of the OVA-FUC binary complex were investigated by changing the charging degree and density of complex through altering pH value and polysaccharides proportion. Structural changes during the OVA-FUC electrostatic self-assembly process were investigated by a phase diagram, ζ-potential, and particle size. The optimal conditions for preparing soluble OVA-FUC binary complex were determined by the protein retention rate and insoluble solids content. Results showed that the soluble OVA-FUC binary complex could be obtained at the pH of 3.5 to 5, and the insoluble OVA-FUC binary complex was generated at the pH of 2.5 to 3.5. The OVA-FUC binary complex (19 ± 0.29 mN/m) possessed a medium ability to reduce interfacial tension of the water-oil interface compared with OVA (15 ± 1.13 mN/m) and FUC (24 ± 0.3 mN/m), indicating that OVA-FUC binary complex has good amphiphilicity and can be applied as a potential pH-controlled emulsifier in function food systems for delivering bioactive substances.
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Affiliation(s)
- Wenshan Duan
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Fei Liu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Yongyan Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lujie Cheng
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junmei Liu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Yan Zhou
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
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3
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Ma B, Fu X, Zhu P, Lu Z, Niu J, Lu F. Allergenicity, assembly and applications of ovalbumin in egg white: a review. Crit Rev Food Sci Nutr 2023; 64:8672-8688. [PMID: 37096553 DOI: 10.1080/10408398.2023.2202774] [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] [Indexed: 04/26/2023]
Abstract
Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient.
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Affiliation(s)
- Bin Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Jiafeng Niu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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4
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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Structural Transitions of Alpha-Amylase Treated with Pulsed Electric Fields: Effect of Coexisting Carrageenan. Foods 2022; 11:foods11244112. [PMID: 36553854 PMCID: PMC9778200 DOI: 10.3390/foods11244112] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/15/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Pulsed electric field (PEF) is an effective way to modulate the structure and activity of enzymes; however, the dynamic changes in enzyme structure during this process, especially the intermediate state, remain unclear. In this study, the molten globule (MG) state of α-amylase under PEF processing was investigated using intrinsic fluorescence, surface hydrophobicity, circular dichroism, etc. Meanwhile, the influence of coexisting carrageenan on the structural transition of α-amylase during PEF processing was evaluated. When the electric field strength was 20 kV/cm, α-amylase showed the unique characteristics of an MG state, which retained the secondary structure, changed the tertiary structure, and increased surface hydrophobicity (from 240 to 640). The addition of carrageenan effectively protected the enzyme activity of α-amylase during PEF treatment. When the mixed ratio of α-amylase to carrageenan was 10:1, they formed electrostatic complexes with a size of ~20 nm, and carrageenan inhibited the increase in surface hydrophobicity (<600) and aggregation (<40 nm) of α-amylase after five cycles of PEF treatment. This work clarifies the influence of co-existing polysaccharides on the intermediate state of proteins during PEF treatment and provides a strategy to modulate protein structure by adding polysaccharides during food processing.
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Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion. Int J Biol Macromol 2022; 211:150-158. [PMID: 35568148 DOI: 10.1016/j.ijbiomac.2022.05.078] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/08/2022] [Accepted: 05/09/2022] [Indexed: 11/22/2022]
Abstract
This study explored the mechanism underlying the interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on OVA-FA-stabilized emulsions. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to study the polysaccharide OVA-FA interactions mechanism and to resolve the changes in the protein secondary structure and crystal structure. OVA-FA-polysaccharide-stabilized emulsions were studied using confocal laser scanning microscopy (CLSM), and their rheological properties and stability were determined. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to an increase in the β-sheet content of OVA and a decrease in the α-helix and random coil contents. The stability of the OVA-FA-polysaccharide-stabilized emulsions was better compared with that of the OVA-FA-stabilized emulsions. By comparing the different OVA-FA-polysaccharide-stabilized emulsions, we observed that OVA-FA-agar did not stabilize the emulsion well, while the OVA-FA-SA- and OVA-FA-KC-stabilized emulsions had good elasticity, and the microstructure and storage stability of the OVA-FA-KC-stabilized emulsion were better. Our findings provide a new perspective for the application of OVA-FA-KC in complex food emulsions.
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Zhang T, Yuan Y, Chai J, Wu X, Saini RK, Liu J, Shang X. How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Guo Y, Shen Y, Yu B, Ding L, Meng Z, Wang X, Han M, Dong Z, Wang X. Hydrophilic Poly(glutamic acid)-Based Nanodrug Delivery System: Structural Influence and Antitumor Efficacy. Polymers (Basel) 2022; 14:2242. [PMID: 35683914 PMCID: PMC9182916 DOI: 10.3390/polym14112242] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/18/2022] [Accepted: 05/19/2022] [Indexed: 02/01/2023] Open
Abstract
Poly(amino acids) have advanced characteristics, including unique secondary structure, enzyme degradability, good biocompatibility, and stimuli responsibility, and are suitable as drug delivery nanocarriers for tumor therapy. The isoform structure of poly(amino acids) plays an important role in their antitumor efficacy and should be researched in detail. In this study, two kinds of pH-sensitive isoforms, including α-poly(glutamic acid) (α-PGA) and γ-PGA, were selected and used as nanocarriers to prepare a nanodrug delivery system. According to the preparation results, α-PGA can be used as an ideal drug carrier. Selecting doxorubicin (DOX) as the model drug, an α-PGA/DOX nanoparticle (α-PGA/DOX NPs) with a particle size of 110.4 nm was prepared, and the drug-loading content was 66.2%. α-PGA/DOX NPs presented obvious sustained and pH-dependent release characteristics. The IC50 value of α-PGA/DOX NPs was 1.06 ± 0.77 μg mL-1, decreasing by approximately 8.5 fold in vitro against 4T1 cells after incubation for 48 h. Moreover, α-PGA/DOX NPs enhanced antitumor efficacy in vivo, the tumor inhibition rate was 67.4%, increasing 1.5 fold over DOX injection. α-PGA/DOX NPs also reduced the systemic toxicity and cardiotoxicity of DOX. In sum, α-PGA is a biosafe nanodrug delivery carrier with potential clinical application prospects.
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Affiliation(s)
- Yifei Guo
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China
- Key Laboratory of New Drug Discovery Based on Classic Chinese Medicine Prescription, Chinese Academy of Medical Sciences, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China
- Beijing Key Laboratory of Innovative Drug Discovery of Traditional Chinese Medicine (Natural Medicine) and Translational Medicine, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China
| | - Yiping Shen
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
| | - Bo Yu
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
| | - Lijuan Ding
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
| | - Zheng Meng
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
| | - Xiaotong Wang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
| | - Meihua Han
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
| | - Zhengqi Dong
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
- Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China
- Key Laboratory of New Drug Discovery Based on Classic Chinese Medicine Prescription, Chinese Academy of Medical Sciences, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China
- Beijing Key Laboratory of Innovative Drug Discovery of Traditional Chinese Medicine (Natural Medicine) and Translational Medicine, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China
| | - Xiangtao Wang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences & Peking Union Medical College, No. 151, Malianwa North Road, Haidian District, Beijing 100193, China; (Y.G.); (Y.S.); (B.Y.); (L.D.); (Z.M.); (X.W.); (M.H.)
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Huang Z, Yang X, Chen Q, Chen L, Liang S, Zeng Q, Zhang R, Huang F, Dong L, Su D. Ferulic acid and EGCG alter the structural characteristics of ovalbumin and its application in mineral loading. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zhenzhen Huang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Xinxi Yang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qiqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Leqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Siyue Liang
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Ruifen Zhang
- Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Fei Huang
- Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Lihong Dong
- Sericultural and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
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10
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Liu J, Chai J, Yuan Y, Zhang T, Saini RK, Yang M, Shang X. Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107094] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Luo M, Zhang X, Wu J, Zhao J. Modifications of polysaccharide-based biomaterials under structure-property relationship for biomedical applications. Carbohydr Polym 2021; 266:118097. [PMID: 34044964 DOI: 10.1016/j.carbpol.2021.118097] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 04/13/2021] [Accepted: 04/17/2021] [Indexed: 12/20/2022]
Abstract
Polysaccharides are well accepted biomaterials that have attracted considerable attention. Compared with other materials under research, polysaccharides show unique advantages: they are available in nature and are normally easily acquired, those acquired from nature show favorable immunogenicity, and are biodegradable and bioavailable. The bioactivity and possible applications are based on their chemical structure; however, naturally acquired polysaccharides sometimes have unwanted flaws that limit further applications. For this reason, carefully summarizing the possible modifications of polysaccharides to improve them is crucial. Structural modifications can not only provide polysaccharides with additional functional groups but also change their physicochemical properties. This review based on the structure-property relation summarizes the common chemical modifications of polysaccharides, the related bioactivity changes, possible functionalization methods, and major possible biomedical applications based on modified polysaccharides.
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Affiliation(s)
- Moucheng Luo
- School of Biomedical Engineering, Sun Yat-sen University, Shenzhen 518107, China
| | - Xinyu Zhang
- Department of Hematology, The Seventh Affiliated Hospital, Sun Yat-sen University, Shenzhen 518107, China
| | - Jun Wu
- School of Biomedical Engineering, Sun Yat-sen University, Shenzhen 518107, China.
| | - Jinmin Zhao
- Guangxi Engineering Center in Biomedical Materials for Tissue and Organ Regeneration, The First Affiliated Hospital of Guangxi Medical University, Nanning 530021, China.
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Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111621] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Souza PR, de Oliveira AC, Vilsinski BH, Kipper MJ, Martins AF. Polysaccharide-Based Materials Created by Physical Processes: From Preparation to Biomedical Applications. Pharmaceutics 2021; 13:621. [PMID: 33925380 PMCID: PMC8146878 DOI: 10.3390/pharmaceutics13050621] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/22/2021] [Accepted: 04/23/2021] [Indexed: 02/07/2023] Open
Abstract
Polysaccharide-based materials created by physical processes have received considerable attention for biomedical applications. These structures are often made by associating charged polyelectrolytes in aqueous solutions, avoiding toxic chemistries (crosslinking agents). We review the principal polysaccharides (glycosaminoglycans, marine polysaccharides, and derivatives) containing ionizable groups in their structures and cellulose (neutral polysaccharide). Physical materials with high stability in aqueous media can be developed depending on the selected strategy. We review strategies, including coacervation, ionotropic gelation, electrospinning, layer-by-layer coating, gelation of polymer blends, solvent evaporation, and freezing-thawing methods, that create polysaccharide-based assemblies via in situ (one-step) methods for biomedical applications. We focus on materials used for growth factor (GFs) delivery, scaffolds, antimicrobial coatings, and wound dressings.
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Affiliation(s)
- Paulo R. Souza
- Group of Polymeric Materials and Composites, Department of Chemistry, State University of Maringá (UEM), Maringá 87020-900, PR, Brazil; (P.R.S.); (A.C.d.O.); (B.H.V.)
| | - Ariel C. de Oliveira
- Group of Polymeric Materials and Composites, Department of Chemistry, State University of Maringá (UEM), Maringá 87020-900, PR, Brazil; (P.R.S.); (A.C.d.O.); (B.H.V.)
- Laboratory of Materials, Macromolecules and Composites, Federal University of Technology—Paraná (UTFPR), Apucarana 86812-460, PR, Brazil
| | - Bruno H. Vilsinski
- Group of Polymeric Materials and Composites, Department of Chemistry, State University of Maringá (UEM), Maringá 87020-900, PR, Brazil; (P.R.S.); (A.C.d.O.); (B.H.V.)
| | - Matt J. Kipper
- Department of Chemical and Biological Engineering, Colorado State University (CSU), Fort Collins, CO 80523, USA
- School of Advanced Materials Discovery, Colorado State University (CSU), Fort Collins, CO 80523, USA
- School of Biomedical Engineering, Colorado State University (CSU), Fort Collins, CO 80523, USA
| | - Alessandro F. Martins
- Group of Polymeric Materials and Composites, Department of Chemistry, State University of Maringá (UEM), Maringá 87020-900, PR, Brazil; (P.R.S.); (A.C.d.O.); (B.H.V.)
- Laboratory of Materials, Macromolecules and Composites, Federal University of Technology—Paraná (UTFPR), Apucarana 86812-460, PR, Brazil
- Department of Chemical and Biological Engineering, Colorado State University (CSU), Fort Collins, CO 80523, USA
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Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio. Colloids Surf B Biointerfaces 2021; 203:111758. [PMID: 33865090 DOI: 10.1016/j.colsurfb.2021.111758] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 02/03/2023]
Abstract
Interactions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1). Intramolecular soluble complexes formed at pHc of 5.6-5.8, followed by intermolecular insoluble complexes formed at pHΦ1 of 4.4-4.6. Complexes at ratios below 4:1 reached maximum optical value at pH 2.4 while samples above 4:1 peaked at pH 3-3.4 then precipitated. WPI/HA coacervates completely dissociated into soluble complex at pH 1.6-1.8 (pHΦ2). WPI/HA mixtures showed shear thinning behavior and elastic property. Whey protein underwent significant α-helix structure change when interacting with HA in range of pHΦ1>pH > pHΦ2 and at low R values (1:4 and 1:2). Scanning electronic microscope (SEM) pictures showed pH and mixing ratio dependent microstructural changes corresponding with phase transition. Data may provide helpful information for further application of WPI/HA complexes in medical, food and cosmetic fields.
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