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Yu J, Ge W, Wang K, Hao W, Yang S, Xu Y, Feng T, Han P, Sun X. Crosslinking ability of hydrolyzed distarch phosphate and its stabilizing effect on rehydrated sea cucumber. Food Chem 2024; 456:139866. [PMID: 38852446 DOI: 10.1016/j.foodchem.2024.139866] [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: 03/13/2024] [Revised: 05/07/2024] [Accepted: 05/26/2024] [Indexed: 06/11/2024]
Abstract
Effective crosslinking among food constituents has the potential to enhance their overall quality. Distarch phosphate (DSP), a common food additive employed as a thickening agent, bears a pre-crosslinked oligosaccharide (PCO) moiety within its molecular structure. Once this moiety is released, its double reducing end has the potential to undergo crosslinking with amino-rich macromolecules through Maillard reaction. In this study, hydrolyzed distarch phosphate (HDSP) was synthesized, and spectroscopic analysis verified the presence of PCO within HDSP. Preliminary validation experiment showed that HDSP could crosslink chitosan to form a hydrogel and significant browning was also observed during the process. Furthermore, rehydrated sea cucumber (RSC) crosslinked with HDSP exhibited a more intact appearance, higher mechanical strength, better color profile, and increased water-holding capacity. This series of results have confirmed that HDSP is capable to crosslink amino-rich macromolecules and form more stable three-dimensional network.
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Affiliation(s)
- Jiaqi Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
| | - Wenhao Ge
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Kaifeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Wenhui Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Shangju Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
| | - Tingyu Feng
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Ocean University of China, Qingdao 266109, China
| | - Peng Han
- Dalian Municipal central hospital, Dalian 116021, China
| | - Xun Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
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Ye J, Ru Y, Weng H, Fu L, Chen J, Chen F, Xiao Q, Xiao A. Rational design of agarose/dextran composite microspheres with tunable core-shell microstructures for chromatographic application. Int J Biol Macromol 2024; 263:130051. [PMID: 38350580 DOI: 10.1016/j.ijbiomac.2024.130051] [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: 09/12/2023] [Revised: 01/11/2024] [Accepted: 02/06/2024] [Indexed: 02/15/2024]
Abstract
A new type of core-shell microsphere was prepared by a pre-crosslinking method, consisting of cross-linked agarose microspheres as the core and agarose-dextran as the shell. After optimizing the preparation process, the microspheres with a uniform particle size were obtained and characterized using cryo-scanning electron microscopy to determine their surface and cross-sectional morphology. Results from flow rate-pressure and chromatographic performance tests showed that the core-shell agarose microspheres were supported by the core microspheres and composed of composite polysaccharides, forming an interpenetrating polymer network structure as a hard shell. The core-shell agarose microspheres showed a 300.5 % increase in linear flow rate compared to composite polysaccharide microspheres prepared from shell materials and a 141.5 % increase compared to 6 % agarose microspheres. Additionally, the large pore structure of the shell combined with the fine pore structure of the core improved the material separation efficiency in the range of 0.1-2000 kDa. These findings suggest that core-shell natural polysaccharide microspheres have great potential as a separation chromatographic medium.
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Affiliation(s)
- Jinming Ye
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Yi Ru
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China
| | - Huifen Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Liling Fu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Jun Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Fuquan Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China
| | - Qiong Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
| | - Anfeng Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
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Qi C, Chen L. Progress of ligand-modified agarose microspheres for protein isolation and purification. Mikrochim Acta 2024; 191:149. [PMID: 38376601 DOI: 10.1007/s00604-024-06224-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Accepted: 01/20/2024] [Indexed: 02/21/2024]
Abstract
Proteins are the material basis of life and the primary carriers of life activities, containing various impurities that must be removed before use. To keep pace with the increasing complexity of protein samples, it is essential to constantly work on developing new purification technologies for downstream processes. While traditional downstream purification methods rely heavily on protein A affinity chromatography, there is still a lot of interest in finding safer and more cost-effective alternatives to protein A. Many non-affinity ligands and technologies have also been developed in biological purification recently. Here, the current status of biotechnology and the progress of protein separation technology from 2018 to 2023 are reviewed from the aspects of new preparation methods and new composite materials of commonly used separation media. The research status of new ligands with different mechanisms of action was reviewed, including the expanded application of affinity ligands, the development prospect of biotechnology such as polymer grafting, continuous column technology, and its new applications.
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Affiliation(s)
- Chongdi Qi
- School of Pharmaceutical Science and Technology, Tianjin University, 92 Weijin Road, Tianjin, 300072, China
| | - Lei Chen
- School of Pharmaceutical Science and Technology, Tianjin University, 92 Weijin Road, Tianjin, 300072, China.
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Jiang F, Xu XW, Chen FQ, Weng HF, Chen J, Ru Y, Xiao Q, Xiao AF. Extraction, Modification and Biomedical Application of Agarose Hydrogels: A Review. Mar Drugs 2023; 21:md21050299. [PMID: 37233493 DOI: 10.3390/md21050299] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/04/2023] [Accepted: 05/12/2023] [Indexed: 05/27/2023] Open
Abstract
Numerous compounds present in the ocean are contributing to the development of the biomedical field. Agarose, a polysaccharide derived from marine red algae, plays a vital role in biomedical applications because of its reversible temperature-sensitive gelling behavior, excellent mechanical properties, and high biological activity. Natural agarose hydrogel has a single structural composition that prevents it from adapting to complex biological environments. Therefore, agarose can be developed into different forms through physical, biological, and chemical modifications, enabling it to perform optimally in different environments. Agarose biomaterials are being increasingly used for isolation, purification, drug delivery, and tissue engineering, but most are still far from clinical approval. This review classifies and discusses the preparation, modification, and biomedical applications of agarose, focusing on its applications in isolation and purification, wound dressings, drug delivery, tissue engineering, and 3D printing. In addition, it attempts to address the opportunities and challenges associated with the future development of agarose-based biomaterials in the biomedical field. It should help to rationalize the selection of the most suitable functionalized agarose hydrogels for specific applications in the biomedical industry.
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Affiliation(s)
- Feng Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National R&D Center for Red Alga Processing Technology, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Xin-Wei Xu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Fu-Quan Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National R&D Center for Red Alga Processing Technology, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Hui-Fen Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jun Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National R&D Center for Red Alga Processing Technology, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Yi Ru
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Qiong Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National R&D Center for Red Alga Processing Technology, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - An-Feng Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- National R&D Center for Red Alga Processing Technology, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
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