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Arakawa T, Tomioka Y, Akuta T, Shiraki K. The contrasting roles of co-solvents in protein formulations and food products. Biophys Chem 2024; 312:107282. [PMID: 38944944 DOI: 10.1016/j.bpc.2024.107282] [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: 03/19/2024] [Revised: 05/29/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024]
Abstract
Protein aggregation is a major hurdle in developing biopharmaceuticals, in particular protein formulation area, but plays a pivotal role in food products. Co-solvents are used to suppress protein aggregation in pharmaceutical proteins. On the contrary, aggregation is encouraged in the process of food product making. Thus, it is expected that co-solvents play a contrasting role in biopharmaceutical formulation and food products. Here, we show several examples that utilize co-solvents, e.g., salting-out salts, sugars, polyols and divalent cations in promoting protein-protein interactions. The mechanisms of co-solvent effects on protein aggregation and solubility have been studied on aqueous protein solution and applied to develop pharmaceutical formulation based on the acquired scientific knowledge. On the contrary, co-solvents have been used in food industries based on empirical basis. Here, we will review the mechanisms of co-solvent effects on protein-protein interactions that can be applied to both pharmaceutical and food industries and hope to convey knowledge acquired through research on co-solvent interactions in aqueous protein solution and formulation to those involved in food science and provide those involved in protein solution research with the observations on aggregation behavior of food proteins.
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Affiliation(s)
- Tsutomu Arakawa
- Alliance Protein Laboratories, 13380 Pantera Road, San Diego, CA 92130, USA.
| | - Yui Tomioka
- Research and Development Division, Kyokuto Pharmaceutical Industrial Co., Ltd, 3333-26, Aza-Asayama, Kamitezuna Tahahagi, Ibaraki 318-0004, Japan
| | - Teruo Akuta
- Research and Development Division, Kyokuto Pharmaceutical Industrial Co., Ltd, 3333-26, Aza-Asayama, Kamitezuna Tahahagi, Ibaraki 318-0004, Japan
| | - Kentaro Shiraki
- Faculty of Pure and Applied Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8573, Japan
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2
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Shan G, Cui M, Wang X, Liang X, Xu Z, Zhang Y, Sui X. Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking. Int J Biol Macromol 2024; 275:133674. [PMID: 38971290 DOI: 10.1016/j.ijbiomac.2024.133674] [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: 06/04/2024] [Revised: 06/22/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
In recent years, the utilization of aerogel templates in oleogels to replace animal fats has garnered considerable attention due to health concerns. This study employed a "fiber-particle core-shell nanostructure model" to combine sodium carboxymethylcellulose (CMCNa) and soy protein isolate (SPI) or SPI hydrolysate (SPIH), and freeze-dried to form aerogel template, which was then dipped into oil to induce oleogels. The results showed that adding SPIH significantly improved the physicochemical properties of oleogels. The results of ζ-potential, FTIR, and rheology demonstrated a stronger binding of SPIH to CMC-Na compared to SPI. The CMC-Na-SPIH aerogels exhibited a coarser surface and denser network structure in contrast to CMC-Na-SPI aerogels, with an oil holding capacity (OHC) of up to 84.6 % and oil absorption capacity (OAC) of 47.4 g/g. The mechanical strength of oleogels was further enhanced through chemical crosslinking. Both CMC-Na-SPI and CMC-Na-SPIH oleogels displayed excellent elasticity and reversible compressibility, with CMC-Na-SPIH oleogels demonstrating superior mechanical strength. Additionally, CMC-Na-SPIH oleogels exhibited enhanced slow release of antimicrobial substances and antioxidant properties. Increasing the content of SPI/SPIH significantly improved the mechanical strength, antioxidant capacity, and OHC of the oleogels. This research presents a straightforward and promising approach to enhance the performance of aerogel template oleogels.
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Affiliation(s)
- Guancheng Shan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengqi Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoshuai Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiangyu Liang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zejian Xu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Seregina T, Shelomentsev I, Krivoborodov E, Vaniushenkova A, Toropygin I, Dyatlov A, Lukashov N, Dyatlov V. Physicochemical and Biological Properties of Vancomycin-Containing Antibacterial Polysaccharide Gels for Biocomposite Bone Implant Impregnation. Biomacromolecules 2024; 25:4156-4167. [PMID: 38922325 DOI: 10.1021/acs.biomac.4c00268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
Polymeric drugs containing up to 60% by weight of the antibiotic vancomycin were synthesized based on dextran carriers activated with epichlorohydrin. Vancomycin was covalently bound, involving the primary amino group of the molecule through the hydroxypropyl radical to the C6 position of the anhydroglucose units of the dextran main chain. Covalent binding is necessary to prevent spontaneous release of the antibiotic from the gel, thereby reducing the risk of bacterial multiresistance. Antibacterial depot gels were obtained from those polymers, containing up to 17.5% by weight of polysaccharide with a cross-linking density of q = 3-5 nodes per macromolecule for the deposition of another type of drugs not covalently bound to the polymer gel. They were used to coat the surface of the internal pores of biocomposite bone implants based on bovine cancellous bone used in orthopedics. The chemical structure of the polymer was studied using 13C NMR spectroscopy and matrix-assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectrometry. The stiffness of the gels was evaluated by the values of the accumulation modulus G' = 170-270 kPa and the loss modulus G″ = 3.7-4.2 kPa determined on a rheometer. Their values are close to those typical for materials used to replace soft tissue in plastic surgery. The minimum inhibitory concentration of the gels against Staphylococcus aureus P209 depends on the antibiotic content in the polymer. It equals 2.5 mg/L for vancomycin we used and 100 mg/L for a polymer containing 50% by weight of covalently bound antibiotic. The cytotoxic concentration measured with cell culture HEK 293T exceeds 1200 mg/L in 24 h exposure. The release dynamics of drugs not covalently bound to dextran from the depot gel were studied using fluorescein as a model. The release time is independent of the gel density and lasts up to 6 days for a 2 mm thick layer. Both the gel and the bone implants impregnated with it maintained consistently high antibacterial activity throughout the experiment, up to its completion after 168 h, with the local concentration of the released antibiotic at the site of bacterial attack exceeding the therapeutic level by 200 times.
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Affiliation(s)
- Tatiana Seregina
- D. I. Mendeleev University of Chemical Technology of Russia, Miusskaya sq. 9, 125047 Moscow, Russia
| | - Ilya Shelomentsev
- D. I. Mendeleev University of Chemical Technology of Russia, Miusskaya sq. 9, 125047 Moscow, Russia
| | - Efrem Krivoborodov
- D. I. Mendeleev University of Chemical Technology of Russia, Miusskaya sq. 9, 125047 Moscow, Russia
| | - Anna Vaniushenkova
- D. I. Mendeleev University of Chemical Technology of Russia, Miusskaya sq. 9, 125047 Moscow, Russia
| | - Ilya Toropygin
- V. N. Orekhovich Institute of Biomedical Chemistry, Pogodinskaya str., 10, p. 8, 119121 Moscow, Russia
| | - Alexander Dyatlov
- The Hebrew University of Jerusalem, POB 12272, Jerusalem 9112000, Israel
| | - Nikolay Lukashov
- D. I. Mendeleev University of Chemical Technology of Russia, Miusskaya sq. 9, 125047 Moscow, Russia
| | - Valerie Dyatlov
- D. I. Mendeleev University of Chemical Technology of Russia, Miusskaya sq. 9, 125047 Moscow, Russia
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4
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Liu S, Zhao D, Sun L, Ye X, Cao J, Li H, Liu X. Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel. Int J Biol Macromol 2024; 273:133126. [PMID: 38876243 DOI: 10.1016/j.ijbiomac.2024.133126] [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: 02/06/2024] [Revised: 05/10/2024] [Accepted: 06/11/2024] [Indexed: 06/16/2024]
Abstract
Connective tissue is an important component of meat products that provides support to animal muscles. Hydrogels are considered a promising alternative to connective tissues and simulate actual products by adjusting the gel texture and mouthfeel. This study used soybean protein isolate (SPI), corn starch (CS), konjac glucomannan (KGM), and seaweed powder (SP) as raw materials to examine the effect of different added SP and KGM concentrations on the gel texture. The G' of the gel increased five-fold when the SP and KGM concentration was increased from 1 % to 3 %. The results of mechanical property tests showed that with the addition of SP, the gel hardness increased from 316.00 g to 1827.23 g and the tensile strength increased from 0.027 MPa to 0.089 MPa. Sensory evaluation showed that the samples with 2 % SP and KGM presented the highest overall acceptability score and the most significant similarity to real connective tissue. The connective tissue simulants exhibited excellent water-holding capacity (>90 %), significantly increasing their juiciness. SEM indicated that 2 % KGM addition improved gel network structure stability. The results demonstrate the potential of seaweed polysaccharide-derived hydrogels as connective tissue mimics. This provides a new strategy for the preparation of high mechanical strength hydrogels and lays the foundation for structural diversification of plant-based meat.
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Affiliation(s)
- Shuqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Di Zhao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Luyao Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Xinnan Ye
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jinnuo Cao
- Zhiwei (Handan) Health Food Technology Co., Ltd, Handan, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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Hilal A, Florowska A, Domian E, Wroniak M. Binary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics. Gels 2024; 10:401. [PMID: 38920947 PMCID: PMC11203367 DOI: 10.3390/gels10060401] [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: 05/25/2024] [Revised: 06/10/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
Food hydrogels, used as delivery systems for bioactive compounds, can be formulated with various food-grade biopolymers. Their industrial utility is largely determined by their physicochemical properties. However, comprehensive data on the properties of pea protein-psyllium binary hydrogels under different pH and ionic strength conditions are limited. The aim of this research was to evaluate the impact of pH (adjusted to 7, 4.5, and 3) and ionic strength (modified by NaCl addition to 0.15 and 0.3 M) on the physical stability, color, texture, microrheological, and viscoelastic properties of these hydrogels. Color differences were most noticeable at lower pH levels. Inducing hydrogels at pH 7 (with or without NaCl) and pH 4.5 and 3 (without NaCl) resulted in complete gel structures with low stability, low elastic and storage moduli, and low complex viscosity, making them easily spreadable. Lower pH inductions (4.5 and 3) in the absence of NaCl resulted in hydrogels with shorter linear viscoelastic regions. Hydrogels induced at pH 4.5 and 3 with NaCl had high structural stability, high G' and G" moduli, complex viscosity, and high spreadability. Among the tested induction conditions, pH 3 with 0.3 M NaCl allowed for obtaining a hydrogel with the highest elastic and storage moduli values. Adjusting pH and ionic strength during hydrogel induction allows for modifying and tailoring their properties for specific industrial applications.
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Affiliation(s)
- Adonis Hilal
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (A.F.); (M.W.)
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (A.F.); (M.W.)
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland;
| | - Małgorzata Wroniak
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (A.F.); (M.W.)
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Zhang G, Cheng P, Chu L, Zhang H, Wang C, Shi R, Wang Z, Han J, Fan Z. Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel. Int J Biol Macromol 2024; 271:132528. [PMID: 38777009 DOI: 10.1016/j.ijbiomac.2024.132528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 01/10/2024] [Accepted: 05/18/2024] [Indexed: 05/25/2024]
Abstract
The burgeoning interest in the versatile hydrogel matrix, with its multifarious applications, has spurred extensive research in recent years. However, the implementation of chemically crosslinked gels on a large-scale has been hindered by their poor biosafety and excessive energy consumption. To address these challenges, this study focuses on harnessing physical methods to engineer novel composite hydrogels utilizing natural polysaccharides Salecan and whey protein isolate, obviating the need for structural modification or chemical crosslinking. The aim was to explore the rheological properties to understand their multiple behaviors. Various models, including Power-Law, Herschel-Bulkley, and Arrhenius, were also employed to compare and analyze rheological parameters. This study holds significance as it is the pioneering report on the hydrogels fabricated from Salecan/Whey protein isolate. These gels possess favorable attributes encompassing optimized elasticity, thermal-stability, enhanced injectability, and self-recovery, rendering them suitable for a multitude of applications in the realms of food and biomedicine.
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Affiliation(s)
- Guangming Zhang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Ping Cheng
- Liaocheng High-Tech Biotechnology Co., Ltd, Liaocheng 252059, China
| | - Lixia Chu
- Business School, Liaocheng University, Liaocheng 252059, China
| | - Hongtao Zhang
- CGN Power Hong Da Environmental technology Co.,Ltd, Jinan 250117, China
| | - Chao Wang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Ruijie Shi
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Zhengping Wang
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Jun Han
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China.
| | - Zhiping Fan
- Institute of BioPharmaceutical Research, Liaocheng University, Liaocheng 252059, China.
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Yu Z, Zhao W, Sun H, Mou H, Liu J, Yu H, Dai L, Kong Q, Yang S. Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability. Food Res Int 2024; 186:114362. [PMID: 38729724 DOI: 10.1016/j.foodres.2024.114362] [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: 12/23/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by consumers as a natural blue pigment, which is extracted from microalgae and serves the dual function of promoting health and providing coloration. Spirulina-derived PC demonstrates exceptional stability within temperature ranges below 45 °C and under pH conditions between 5.5 and 6.0. However, its application is limited in scenarios involving high-temperature processing due to its sensitivity to heat and light. This comprehensive review provides insights into the efficient production of PC from microalgae, covers the metabolic engineering of microalgae to increase PC yields and discusses various strategies for enhancing its stability in food applications. In addition to the most widely used Spirulina, some red algae and Thermosynechococcus can serve as good source of PC. The genetic and metabolic manipulation of microalgae strains has shown promise in increasing PC yield and improving its quality. Delivery systems including nanoparticles, hydrogels, emulsions, and microcapsules offer a promising solution to protect and extend the shelf life of PC in food products, ensuring its vibrant color and health-promoting properties are preserved. This review highlights the importance of metabolic engineering, multi-omics applications, and innovative delivery systems in unlocking the full potential of this natural blue pigment in the realm of food applications, provides a complete overview of the entire process from production to commercialization of PC, including the extraction and purification.
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Affiliation(s)
- Zengyu Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Weiyang Zhao
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Han Sun
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Jin Liu
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Hui Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China.
| | - Shufang Yang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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Zhou Q, Lv S, Wang W, Zhu S, Xu J, Zheng M, Liu Y, Zhou Y, Sui X, Xiao Y. Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals. Carbohydr Polym 2024; 332:121919. [PMID: 38431397 DOI: 10.1016/j.carbpol.2024.121919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 01/18/2024] [Accepted: 02/05/2024] [Indexed: 03/05/2024]
Abstract
The differences in the gelling properties of soy protein isolate (SPI) and soy protein isolate amyloid fibrils (SAFs) as well as the role of cellulose nanocrystals (CNC) in regulating their gel behaviors were investigated in this study. The binding of CNC to β-conglycinin (7S), glycinin (11S), and SAFs was predominantly driven by non-covalent interactions. CNC addition reduced the particle size, turbidity, subunit segments, and crystallinity of SPI and SAFs, promoted the conversion of α-helix to β-sheet, improved the thermal stability, exposed more tyrosine and tryptophan residues, and enhanced the intermolecular interactions. A more regular and ordered lamellar network structure was formed in the SAFs-CNC composite gel, which could be conducive to the improvement of gel quality. This study would provide theoretical reference for the understanding of the regulatory mechanism of protein amyloid fibrils gelation as well as the high-value utilization of SAFs-CNC complex as a functional protein-based material or food ingredient in food field.
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Affiliation(s)
- Qianxin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Sixu Lv
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Wenqi Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Shanlong Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Jianxia Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China.
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Gong J, Hou L, Ching YC, Ching KY, Hai ND, Chuah CH. A review of recent advances of cellulose-based intelligent-responsive hydrogels as vehicles for controllable drug delivery system. Int J Biol Macromol 2024; 264:130525. [PMID: 38431004 DOI: 10.1016/j.ijbiomac.2024.130525] [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: 08/12/2023] [Revised: 02/17/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
To realize the maximum therapeutic activity of medicine and protect the body from the adverse effects of active ingredients, drug delivery systems (DDS) featured with targeted transportation sites and controllable release have captured extensive attention over the past decades. Hydrogels with unique three-dimensional (3D) porous structures present tunable capacity, controllable degradation, various stimuli sensitivity, therapeutic agents encapsulation, and loaded drugs protection properties, which endow hydrogels with bred-in-the-bone advantages as vehicles for drug delivery. In recent years, with the impressive consciousness of the "back-to-nature" concept, biomass materials are becoming the 'rising star' as the hydrogels building blocks for controlled drug release carriers due to their biodegradability, biocompatibility, and non-toxicity properties. In particular, cellulose and its derivatives are promising candidates for fabricating hydrogels as their rich sources and high availability, and various smart cellulose-based hydrogels as targeted carriers under exogenous such as light, electric field, and magnetic field or endogenous such as pH, temperature, ionic strength, and redox gradients. In this review, we summarized the main synthetic strategies of smart cellulose-based hydrogels including physical and chemical cross-linking, and illustrated the detailed intelligent-responsive mechanism of hydrogels in DDS under external stimulus. Additionally, the ongoing development and challenges of cellulose-based hydrogels in the biomedical field are also presented.
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Affiliation(s)
- Jingwei Gong
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Leilei Hou
- Department of Catalytic Chemistry and Engineering, State key-laboratory of fine chemicals, Dalian University of Technology, Dalian 116034, People's Republic of China
| | - Yern Chee Ching
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Kuala Lumpur 50603, Malaysia.
| | - Kuan Yong Ching
- University of Reading Malaysia, Kota Ilmu, Persiaran Graduan, Educity, 79200 Nusajaya, Johor, Malaysia
| | - Nguyen Dai Hai
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, Department of Biomaterials & Bioengineering, Ho Chi Minh City, Viet Nam
| | - Cheng Hock Chuah
- Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia
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10
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Hassan F, Mu B, Yang Y. Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review. Int J Biol Macromol 2024; 261:129628. [PMID: 38272415 DOI: 10.1016/j.ijbiomac.2024.129628] [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: 09/06/2023] [Revised: 12/17/2023] [Accepted: 01/18/2024] [Indexed: 01/27/2024]
Abstract
Conventional nondegradable packaging and mulch films, after reaching the end of their use, become a major source of waste and are primarily disposed of in landfills. Accumulation of non-degradable film residues in the soil leads to diminished soil fertility, reduced crop yield, and can potentially affect humans. Application of degradable films is still limited due to the high cost, poor mechanical, and gas barrier properties of current biobased synthetic polymers. In this respect, natural polysaccharides and proteins can offer potential solutions. Having versatile functional groups, three-dimensional network structures, biodegradability, ease of processing, and the potential for surface modifications make polysaccharides and proteins excellent candidates for quality films. Besides, their low-cost availability as industrial waste/byproducts makes them cost-effective alternatives. This review paper covers the performance properties, cost assessment, and in-depth analysis of macromolecular structures of some natural polysaccharides and proteins-based films that have great potential for packaging and mulch applications. Proper dissolution of biopolymers to improve molecular interactions and entanglement, and establishment of crosslinkages to form an ordered and cohesive polymeric structure can help to obtain films with good properties. Simple aqueous-based film formulation techniques and utilization of waste/byproducts can stimulate the adoption of affordable biobased films on a large-scale.
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Affiliation(s)
- Faqrul Hassan
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States
| | - Bingnan Mu
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States
| | - Yiqi Yang
- Department of Textiles, Merchandising and Fashion Design, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States; Department of Biological Systems Engineering, 234 GNHS Building, University of Nebraska-Lincoln, Lincoln, NE 68583-0802, United States.
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11
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Wei C, Xing S, Li Y, Koosha M, Wang S, Chen H, Zhai Y, Wang L, Yang X, Fakhrullin R. Gelatin/carboxymethyl chitosan/aloe juice hydrogels with skin-like endurance and quick recovery: Preparation, characterization, and properties. Int J Biol Macromol 2024; 261:129720. [PMID: 38296139 DOI: 10.1016/j.ijbiomac.2024.129720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/14/2024] [Accepted: 01/22/2024] [Indexed: 03/09/2024]
Abstract
Gelatin-based hydrogels have gained considerable attention due to their resemblance to the extracellular matrix and hydrophilic three-dimensional network structure. Apart from providing an air-permeable and moist environment, these hydrogels optimize the inflammatory microenvironment of the wounds. These properties make gelatin-based hydrogels highly competitive in the field of wound dressings. In this study, a series of composite hydrogels were prepared using gelatin (Gel) and carboxymethyl chitosan (CMCh) as primary materials, glutaraldehyde as a crosslinker, and aloe vera juice as an anti-inflammatory component. The properties of the hydrogel, including its rheological properties, microscopic structures, mechanical properties, swelling ratios, thermal stability, antibacterial properties, and biocompatibility, were investigated. The results demonstrate that the gelatin-based hydrogels exhibit good elasticity and rapid self-healing ability. The hydrogels exhibited slight shear behavior, which is advantageous for skin care applications. Furthermore, the inclusion of aloe vera juice into the hydrogel resulted in a dense structure, improved mechanical properties and enhanced swelling ratio. The Gel/CMCh/Aloe hydrogels tolerate a compressive strength similar to that of human skin. Moreover, the hydrogels displayed excellent cytocompatibility with HFF-1 cells, and exhibited antibacterial activity against E. coli and S. aureus. Lomefloxacin was used as a model drug to study the releasing behavior of the Gel/CMCh/aloe hydrogels. The results showed that the drug was released rapidly at the initial stage, and could continue to be released for 12 h, the maximum releasing rate exceeded 20 %. These findings suggest that the gelatin-based hydrogels hold great promise as effective wound dressings.
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Affiliation(s)
- Chunyan Wei
- School of Chemistry and Chemical Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China
| | - Shu Xing
- School of Chemistry and Chemical Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China
| | - Yan Li
- School of Chemistry and Chemical Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China
| | - Mojtaba Koosha
- School of Chemistry and Chemical Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China; Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran
| | - Shoujuan Wang
- School of Chemistry and Chemical Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China
| | - Hua Chen
- Interventional department of Shandong Provincial Cancer Hospital Affiliated to Shandong First Medical University, Jinan 250117, China.
| | - Yuan Zhai
- Interventional department of Shandong Provincial Cancer Hospital Affiliated to Shandong First Medical University, Jinan 250117, China.
| | - Ling Wang
- School of Chemistry and Chemical Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China.
| | - Xiaodeng Yang
- School of Chemistry and Chemical Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Ji'nan 250353, China.
| | - Rawil Fakhrullin
- Institute of Fundamental Medicine and Biology, Kazan Federal University, Kazan, Republic of Tatarstan, Russian Federation
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12
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Tan J, Li J, Zhang Y, Li X, Han S, Li Z, Zhou X. Application of photocrosslinked gelatin, alginate and dextran hydrogels in the in vitro culture of testicular tissue. Int J Biol Macromol 2024; 260:129498. [PMID: 38232872 DOI: 10.1016/j.ijbiomac.2024.129498] [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: 10/07/2023] [Revised: 01/05/2024] [Accepted: 01/12/2024] [Indexed: 01/19/2024]
Abstract
Testicular tissue culture in vitro is considered an important tool for the study of spermatogenesis and the treatment of male infertility. Although agarose hydrogel is commonly used in testicular tissue culture, the efficiency of spermatogenesis in vitro is limited. In this study, testicular tissues from adult mice were cultured using a gas-liquid interphase method based on agarose (Agarose), gelatin methacryloyl (GelMA), alginate methacryloyl (AlgMA), dextran methacryloyl (DexMA), and mixture GelMA-Agarose, AlgMA-Agarose, and DexMA-Agarose hydrogels, respectively, for 32 days in vitro. The integrity of the seminiferous tubules, the density and proportions of spermatogonia, spermatocytes, Sertoli cells, and testosterone concentrations were quantified and compared between groups. Properties of different hydrogels including compression modulus, Fourier Infrared Spectroscopy (FITR) spectra, pore size, water absorption, and water retention were tested to investigate how biochemical and physical properties of hydrogels affect the results of testicular tissue culture. The results indicate that testicular tissues cultured on AlgMA exhibited the highest seminiferous tubule integrity rate (0.835 ± 0.021), the presence of a high density of spermatocytes (2107.627 ± 232.082/mm2), and a high proportion of SOX9-positive well-preserved seminiferous tubules (0.473 ± 0.047) compared to all remaining experimental groups on day 32. This may be due to the high water content of AlgMA reducing the toxic effect of oxygen on testicular tissue. In the later period of culture, testicular tissues cultured on DexMA, not DexMA-Agarose, produced significantly more testosterone (18.093 ± 3.302 ng/mL) than the other groups, suggesting that DexMA is friendly to Leydig cells. Our study provides a new idea for the optimization of the gas-liquid interphase method for achieving in vitro spermatogenesis, facilitating the future achievement of efficient in vitro spermatogenesis in more species, including humans.
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Affiliation(s)
- Jia Tan
- Institute of Biothermal Science and Technology, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Jiahui Li
- Institute of Biothermal Science and Technology, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yuqi Zhang
- Institute of Biothermal Science and Technology, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xin Li
- Institute of Biothermal Science and Technology, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Sha Han
- Department of Andrology, the Center for Men's Health, Urologic Medical Center, Shanghai Key Laboratory of Reproductive Medicine, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200080, China
| | - Zheng Li
- Department of Andrology, the Center for Men's Health, Urologic Medical Center, Shanghai Key Laboratory of Reproductive Medicine, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200080, China
| | - Xinli Zhou
- Institute of Biothermal Science and Technology, University of Shanghai for Science and Technology, Shanghai 200093, China.
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13
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Ren Y, Wei L, Hao Yoong J, Miao Z, Li H, Cao J, Liu X. Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics. Food Chem 2024; 434:137450. [PMID: 37722331 DOI: 10.1016/j.foodchem.2023.137450] [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: 05/25/2023] [Revised: 09/02/2023] [Accepted: 09/08/2023] [Indexed: 09/20/2023]
Abstract
This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W) and polysaccharide additions on protein-polysaccharide composite-based emulsion gels utilizing soybean protein isolate, palm oil and konjac glucomannan. The results of texture profile, rheological tests, microstructure observations, and oral tribology showed that basic emulsion structures and konjac glucomannan addition had significant effect on the emulsion gels' properties, while the impact of konjac glucomannan addition was stronger. W/O/W double emulsion gels (DEG) exhibited lower oral friction coefficients and obtained higher scores for oiliness and juiciness during the sensory evaluation. However, O/W single emulsion gels (SEG) displayed a firmer texture and higher chewiness, a 29.62% and 49.57% increase compared to the DEG at 7% konjac glucomannan addition on the hardness and chewiness respectively. It has demonstrated the emulsion gels' potential as cube fat mimetics and feasibility of adjusting their properties by changing the basic emulsion structure.
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Affiliation(s)
- Yuqing Ren
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Lai Wei
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Jun Hao Yoong
- Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai, China.
| | - Zhiyue Miao
- Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai, China.
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
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14
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Sharma R, Chandra Nath P, Kumar Hazarika T, Ojha A, Kumar Nayak P, Sridhar K. Recent advances in 3D printing properties of natural food gels: Application of innovative food additives. Food Chem 2024; 432:137196. [PMID: 37659329 DOI: 10.1016/j.foodchem.2023.137196] [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: 05/03/2023] [Revised: 07/17/2023] [Accepted: 08/16/2023] [Indexed: 09/04/2023]
Abstract
Recent advances in 3D printing technology have provided a new avenue for food manufacturing. However, one challenge in 3D printing food is the limited availability of printable materials that can mimic the properties of real food. This review focused on the various 3DFP methodologies, as well as the reinforcement of natural food gel for improving printing features in 3D printed food. Also covered is the use of hydrogel-based 3D printing in the development of 3D printed food. Different 3D printing techniques can be employed to print hydrogel-based inks, each with its advantages and limitations. 3D printing of food using hydrogel-based inks has potential for customized food products development. In summary, the utilization of hydrogel-based inks in 3D printing offers a promising avenue for the development of customized food products. Although there are still challenges to overcome, such as improving the printability and mechanical properties of hydrogel-based inks, the potential benefits of this technology make it an exciting area of research.
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Affiliation(s)
- Ramesh Sharma
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Pinku Chandra Nath
- Department of Applied Biology, University of Science & Technology Meghalaya, Ri-Bhoi 793101, Meghalaya, India
| | - Tridip Kumar Hazarika
- Department of Horticulture, Aromatic and Medicinal Plants, Mizoram University, Aizawl 796004, India
| | - Amiya Ojha
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India.
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
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15
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Tian W, Huang Y, Liu L, Yu Y, Cao Y, Xiao J. Tailoring the oral sensation and digestive behavior of konjac glucomannan-gelatin binary hydrogel based bigel: Effects of composition and ratio. Int J Biol Macromol 2024; 256:127963. [PMID: 37951424 DOI: 10.1016/j.ijbiomac.2023.127963] [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: 08/27/2023] [Revised: 10/29/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
In the food industry, there is a growing demand for bigels that offer both adaptable oral sensations and versatile delivery properties. Herein, we developed bigels using a binary hydrogel of konjac glucomannan (KGM) and gelatin (G) combined with a stearic acid oleogel. We closely examined how the oleogel/hydrogel volume ratio (φ) and the KGM/G mass ratio (γ) influenced various characteristics of the bigels, including their microstructure, texture, rheological properties, thermal-sensitivity, oral tribology, digestive stability, and nutraceutical delivery efficiency. A noteworthy observation was the structural evolution of the bigels with increasing φ values: transitioning from oleogel-in-hydrogel to a bicontinuous structure, and eventually to hydrogel-in-oleogel. Lower γ values yielded a softer, thermally-responsive bigel, whereas higher γ values imparted enhanced viscosity, stickiness, and spreadability to the bigel. Oral tribology assessments demonstrated that φ primarily influenced the friction sensations at lower chewing intensities. In contrast, γ played a significant role in augmenting oral friction perceptions during more intense chewing. Additionally, φ dictated the controlled release and bioaccessibility of curcumin, while γ determined digestive stability. This study provides valuable insights, emphasizing that through meticulous selection and adjustment of the hydrogel matrix composition, bigels can be custom-fabricated to achieve specific oral sensations and regulated digestive behaviors.
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Affiliation(s)
- Wenni Tian
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yushu Huang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuanshan Yu
- Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Sericultural & Argi-Food Research Institute, Guangzhou 510610, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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16
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Zheng BD, Gan L, Tian LY, Chen GH. Protein/polysaccharide-based hydrogels loaded probiotic-mediated therapeutic systems: A review. Int J Biol Macromol 2023; 253:126841. [PMID: 37696368 DOI: 10.1016/j.ijbiomac.2023.126841] [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: 08/01/2023] [Revised: 09/01/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
The natural characteristics of protein/polysaccharide-based hydrogels, as a potential drug delivery platform, have attracted extensive attention. Probiotics have attracted renewed interest in drug research because of their beneficial effects on host health. The idea of using probiotics loaded on protein/polysaccharide-based hydrogels as potential drugs to treat different diseases has been put forward and shows great prospects. Based on this, in this review, we highlight the design strategy of hydrogels loaded probiotic-mediated therapy systems and review the potential diseases that have been proved to be treatable in the laboratory, including promoting wound healing and improving intestinal health and vaginal health, and discuss the challenges existing in the current design.
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Affiliation(s)
- Bing-De Zheng
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China.
| | - Lei Gan
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Li-Yuan Tian
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Guan-Hong Chen
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
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17
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Exarhopoulos S, Goulas A, Dimitreli G, Raphaelides SN. Effect of caseinate salt addition on the structural characteristics of kefiran systems. J Texture Stud 2023; 54:913-925. [PMID: 37646203 DOI: 10.1111/jtxs.12795] [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: 04/03/2023] [Revised: 07/13/2023] [Accepted: 07/31/2023] [Indexed: 09/01/2023]
Abstract
Sodium caseinates-kefiran systems were studied to explore whether any potential interactions between them might exist. The study was performed using low-deformation rheological techniques, which were dynamic and creep tests. The systems were prepared under various experimental conditions such as heating and acidification. Besides, the structure development of the systems in relation to time was also monitored using oscillatory shear rheometry. The results indicated that the structural characteristics of the systems were mainly affected by the state of the caseinates such as the formation of aggregates and to a lesser degree by the interactions of kefiran molecules with the caseinates. Freeze-thaw treatment produced cryogels with good thermal stability and fairly satisfactory mechanical properties. The morphology of the caseinate-kefiran systems was also investigated by means of confocal laser scanning microscopy.
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Affiliation(s)
- S Exarhopoulos
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - A Goulas
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - G Dimitreli
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Stylianos N Raphaelides
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
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18
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Tang Y, Miao Y, Tan M, Ma Q, Liu C, Yang M, Su Y, Li Q. Ultrasound assisted wall-breaking extraction and primary structures, bioactivities, rheological properties of novel Exidia yadongensis polysaccharide. ULTRASONICS SONOCHEMISTRY 2023; 101:106643. [PMID: 37922721 PMCID: PMC10641719 DOI: 10.1016/j.ultsonch.2023.106643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/22/2023] [Accepted: 10/07/2023] [Indexed: 11/07/2023]
Abstract
New natural multifunctional polysaccharide and its innovatory extraction technology may be urgently needed for food industries. Our aims were to establish new extraction method and investigate the primary structures, bioactivities and rheological properties of novel E. yadongensis polysaccharide (EYP). Ultrasound assisted mechanical wall-breaking extraction (MAUE) was successfully established for the EYP extraction from a new E. yadongensis. Based on the MAUE with RSM, the polysaccharide yield of 17.92 ± 0.56 % with the optimal parameters of five extraction factors were obtained, and current MAUE was characterized by its high yield, low extraction temperature and short ultrasound time. After the isolation and purification, the EYP as a protein-bound polysaccharide was obtained. FT-IR and NMR analysis showed that the main backbone of the EYP comprised of (1 → 4)-β-D-glucopyranosyl and (1 → 6)-ɑ-D-mannopyranosyl groups; EYP exhibited significant antioxidant, antibacterial, antitumor, antidiabetic activities, and good viscoelastic properties in low pH solutions (P < 0.05). The EYP may be used as a natural functional and cohesive agent in food industries.
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Affiliation(s)
- Ying Tang
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
| | - Yuzhi Miao
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China.
| | - Min Tan
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China
| | - Qinqin Ma
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
| | - Chengyi Liu
- PanZhiHua City Academy of Agricultural and Forestry Sciences, Panzhihua, Sichuan 617061, China
| | - Mei Yang
- PanZhiHua City Academy of Agricultural and Forestry Sciences, Panzhihua, Sichuan 617061, China
| | - Yanqiu Su
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
| | - Qi Li
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
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19
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Yang L, Wang Y, Zhang W, Liu X. One-Pot Preparation of Skin-Inspired Multifunctional Hybrid Hydrogel with Robust Wound Healing Capacity. ACS Biomater Sci Eng 2023; 9:5855-5870. [PMID: 37748138 DOI: 10.1021/acsbiomaterials.3c00590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Bioinspired hydrogels have demonstrated multiple superiorities over traditional wound dressings for wound healing applications. However, the fabrication of bioinspired hydrogel-based wound dressings with desired functionalities always requires multiple successive steps, time-consuming processes, and/or sophisticated protocols, plaguing their clinical applications. Here, a facile one-pot strategy is developed to prepare a skin-inspired multifunctional hydrogel within 30 min by incorporating elastin (an essential functional component of the dermal extracellular matrix), tannic acid, and chitosan into the covalently cross-linked poly(acrylamide) network through noncovalent interactions. The resulting hydrogel exhibits a Young's modulus (ca. 36 kPa) comparable to that of human skin, a high elongation-at-break (ca. 1550%), a satisfactory tensile strength (ca. 61 kPa), and excellent elastic self-restorability, enabling the hydrogel to synchronously and conformally deform with human skin when used as wound dressings. Importantly, the hydrogel displays a self-adhesive property to skin tissues with an appropriate bonding strength (ca. 55 kPa measured on intact porcine skin), endowing the hydrogel with the ability to rapidly self-adhere to intact human skin, sealing the wound surface and also easily being removed without residue left or trauma caused to the skin. The hydrogel also possesses remarkable antibacterial activity, antioxidant capability, and hemocompatibility. All of these collective beneficial properties enable the hydrogel to significantly accelerate the wound healing process, outperforming the commercial wound dressings.
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Affiliation(s)
- Liangliang Yang
- Department of Thoracic Surgery, China-Japan Union Hospital of Jilin University, Changchun 130033, P.R. China
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P.R. China
| | - Yue Wang
- Department of Thoracic Surgery, China-Japan Union Hospital of Jilin University, Changchun 130033, P.R. China
| | - Wei Zhang
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P.R. China
- Center for Supramolecular Chemical Biology, College of Chemistry, Jilin University, Changchun 130012, P.R. China
| | - Xiaokong Liu
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P.R. China
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Trodtfeld F, Tölke T, Wiegand C. Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility. Gels 2023; 9:740. [PMID: 37754421 PMCID: PMC10531018 DOI: 10.3390/gels9090740] [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: 08/17/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/28/2023] Open
Abstract
Growing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was developed using biodegradable compounds (prolamin, d-mannose, citric acid), as a coating to increase the oxygen barrier of food packaging materials. To improve gel stability and mechanical properties, the gels were physically cross-linked with particles synthesized from tetraethyl orthosilicate and tetramethyl orthosilicate precursors. Additionally, biocompatibility assessments were performed on human keratinocytes and fibroblasts, demonstrating the safety of the gels for consumer contact. The gel properties were characterized, including molecular structure, morphology, and topography. Biocompatibility of the gels was assessed using bioluminescent ATP assay to detect cell viability, lactate dehydrogenase assay to determine cell cytotoxicity, and a leukocyte stimulation test to detect inflammatory potential. A composite gel with strong oxygen barrier properties in low-humidity environments was prepared. Increasing the silane precursor to 50 wt% during gel preparation slowed degradation in water. The addition of citric acid decreased gel solubility. However, higher precursor amounts increased surface roughness, making the gel more brittle yet mechanically resistant. The increase of precursor in the gel also increased gel viscosity. Importantly, the gels showed no cytotoxicity on human keratinocytes or fibroblasts and had no inflammatory effects on leukocytes. This composite gel holds promise for oxygen barrier food packaging and is safe for consumer contact. Further research should focus on optimizing the stability of the oxygen barrier in humid environments and investigate the potential sensitizing effects of biodegradable materials on consumers.
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Affiliation(s)
- Franziska Trodtfeld
- Department of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, Germany
- INNOVENT e.V., Prüssingstraße 27 B, D-07745 Jena, Germany;
| | - Tina Tölke
- INNOVENT e.V., Prüssingstraße 27 B, D-07745 Jena, Germany;
| | - Cornelia Wiegand
- Department of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, Germany
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21
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Santamaría E, Anjinho de Barros L, González C, Maestro A. Rheological Study of the Formation of Pullulan Hydrogels and Their Use as Carvacrol-Loaded Nanoemulsion Delivery Systems. Gels 2023; 9:644. [PMID: 37623099 PMCID: PMC10453457 DOI: 10.3390/gels9080644] [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: 07/11/2023] [Revised: 08/03/2023] [Accepted: 08/07/2023] [Indexed: 08/26/2023] Open
Abstract
Hydrogels have been extensively studied as delivery systems for lipophilic compounds. Pullulan hydrogels were prepared, and their gelation kinetics were studied over time. Pullulan exhibited a relatively slow gelling reaction in basic medium (KOH) using trisodium metaphosphate (STMP) as a cross-linking agent, so capsules cannot be obtained by dripping as easily as in the case of alginate and chitosan. The kinetics of pullulan gelation were studied through rheological analysis over time. An optimal [Pullulan]/[KOH] ratio was found for a fixed [Pullulan]/[STMP] ratio. For this given relationship, gelling time measurements indicated that when the concentration of pullulan increased, the gelation time decreased from 60 min for 6% w/w pullulan to 10 min for 10% w/w. After the gel point, a hardening of the hydrogel was observed over the next 5 h. The formed hydrogels presented high degrees of swelling (up to 1800%). Freeze-dried gels were capable of being rehydrated, obtaining gels with rheological characteristics and visual appearance similar to fresh gels, which makes them ideal to be freeze-dried for storage and rehydrated when needed. The behavior of the hydrogels obtained as active ingredient release systems was studied. In this case, the chosen molecule was carvacrol (the main component of oregano oil). As carvacrol is hydrophobic, it was incorporated into the droplets of an oil-in-water nanoemulsion, and the nanoemulsion was incorporated into the hydrogel. The release of the oil was studied at different pHs. It was observed that as the pH increased (from pH 2 to pH 7), the released amount of carvacrol for the gel with pullulan 10% w/w reached 100%; for the other cases, the cumulative release amount was lower. It was attributed to two opposite phenomena in the porous structure of the hydrogel, where more porosity implied a faster release of carvacrol but also a higher degree of swelling that promoted a higher entry of water flow in the opposite direction. This flow of water prevented the active principle from spreading to the release medium.
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Affiliation(s)
- Esther Santamaría
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona Marti i Franques, 1, 08028 Barcelona, Spain; (L.A.d.B.); (C.G.); (A.M.)
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22
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Zhao Y, Wang X, Qi R, Yuan H. Recent Advances of Natural-Polymer-Based Hydrogels for Wound Antibacterial Therapeutics. Polymers (Basel) 2023; 15:3305. [PMID: 37571202 PMCID: PMC10422483 DOI: 10.3390/polym15153305] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/26/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Hydrogels have a three-dimensional network structure and high-water content, are similar in structure to the extracellular matrix, and are often used as wound dressings. Natural polymers have excellent biocompatibility and biodegradability and are commonly utilized to prepare hydrogels. Natural-polymer-based hydrogels can have excellent antibacterial and bioactive properties by loading antibacterial agents or being combined with therapeutics such as phototherapy, which has great advantages in the field of treatment of microbial infections. In the published reviews of hydrogels used in the treatment of infectious wounds, the common classification criteria of hydrogels include function, source of antibacterial properties, type of antibacterial agent, etc. However, there are few reviews on the classification of hydrogels based on raw materials, and the description of natural-polymer-based hydrogels is not comprehensive and detailed. In this paper, based on the principle of material classification, the characteristics of seven types of natural polymers that can be used to prepare hydrogels are discussed, respectively, and the application of natural-polymer-based hydrogels in the treatment of infectious wounds is described in detail. Finally, the research status, limitations, and prospects of natural-polymer-based hydrogels are briefly discussed.
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Affiliation(s)
- Yue Zhao
- Department of Chemistry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaoyu Wang
- School of Materials Science and Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Ruilian Qi
- Department of Chemistry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Huanxiang Yuan
- Department of Chemistry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
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23
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Budai L, Budai M, Fülöpné Pápay ZE, Vilimi Z, Antal I. Rheological Considerations of Pharmaceutical Formulations: Focus on Viscoelasticity. Gels 2023; 9:469. [PMID: 37367140 DOI: 10.3390/gels9060469] [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: 05/09/2023] [Revised: 05/26/2023] [Accepted: 06/01/2023] [Indexed: 06/28/2023] Open
Abstract
Controlling rheological properties offers the opportunity to gain insight into the physical characteristics, structure, stability and drug release rate of formulations. To better understand the physical properties of hydrogels, not only rotational but also oscillatory experiments should be performed. Viscoelastic properties, including elastic and viscous properties, are measured using oscillatory rheology. The gel strength and elasticity of hydrogels are of great importance for pharmaceutical development as the application of viscoelastic preparations has considerably expanded in recent decades. Viscosupplementation, ophthalmic surgery and tissue engineering are just a few examples from the wide range of possible applications of viscoelastic hydrogels. Hyaluronic acid, alginate, gellan gum, pectin and chitosan are remarkable representatives of gelling agents that attract great attention applied in biomedical fields. This review provides a brief summary of rheological properties, highlighting the viscoelasticity of hydrogels with great potential in biomedicine.
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Affiliation(s)
- Lívia Budai
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | - Marianna Budai
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | | | - Zsófia Vilimi
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | - István Antal
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
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24
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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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25
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Sun L, Yue M, Yang L, Ding X, Wang Y, Liu Y, Sun W. Biosynthesis and physicochemical properties of low molecular weight gellan produced by a high-yield mutant of Sphingomonas paucimobilis ATCC 31461. Int J Biol Macromol 2023; 242:124899. [PMID: 37196715 DOI: 10.1016/j.ijbiomac.2023.124899] [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: 03/03/2023] [Revised: 05/04/2023] [Accepted: 05/12/2023] [Indexed: 05/19/2023]
Abstract
Gellan gum (GG) is used in many industries. Here, we obtained a low molecular weight GG (L-GG) directly produced by M155, the high-yield mutant strain of Sphingomonas paucimobilis ATCC 31461, which was selected using UV-ARTP combined mutagenesis. The molecular weight of L-GG was 44.6 % lesser than that of the initial GG (I-GG), and the GG yield increased by 24 %. The monosaccharide composition and Fourier transform-infrared spectroscopic patterns of L-GG were similar to those of I-GG, which indicated that the decrease in the molecular weight of L-GG was probably because of reduction in the degree of polymerization. In addition, microstructural analysis revealed that the surface of L-GG was rougher, with smaller pores and tighter network, than that of I-GG. L-GG showed low hardness, gumminess, and chewiness, which are indicative of better taste. The results of rheological analysis revealed that the L-GG solution is a typical non-Newtonian fluid with low viscoelasticity, which exhibited stable dynamic viscoelasticity within 20-65 °C. To the best of our knowledge, this is the first report of direct biosynthesis of low molecular weight GG during fermentation, which will reduce the manufacturing costs. Our observations provide a reference for precise and expanded applications of GG.
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Affiliation(s)
- Ling Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Meixiang Yue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lei Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xialiang Ding
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yazhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuhan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenjing Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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26
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Kolotova DS, Borovinskaya EV, Bordiyan VV, Zuev YF, Salnikov VV, Zueva OS, Derkach SR. Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength. Polymers (Basel) 2023; 15:polym15102253. [PMID: 37242828 DOI: 10.3390/polym15102253] [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: 04/18/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The phase behavior of aqueous mixtures of fish gelatin (FG) and sodium alginate (SA) and complex coacervation phenomena depending on pH, ionic strength, and cation type (Na+, Ca2+) were studied by turbidimetric acid titration, UV spectrophotometry, dynamic light scattering, transmission electron microscopy and scanning electron microscopy for different mass ratios of sodium alginate and gelatin (Z = 0.01-1.00). The boundary pH values determining the formation and dissociation of SA-FG complexes were measured, and we found that the formation of soluble SA-FG complexes occurs in the transition from neutral (pHc) to acidic (pHφ1) conditions. Insoluble complexes formed below pHφ1 separate into distinct phases, and the phenomenon of complex coacervation is thus observed. Formation of the highest number of insoluble SA-FG complexes, based on the value of the absorption maximum, is observed at рHopt and results from strong electrostatic interactions. Then, visible aggregation occurs, and dissociation of the complexes is observed when the next boundary, pHφ2, is reached. As Z increases in the range of SA-FG mass ratios from 0.01 to 1.00, the boundary values of рНc, рHφ1, рHopt, and рHφ2 become more acidic, shifting from 7.0 to 4.6, from 6.8 to 4.3, from 6.6 to 2.8, and from 6.0 to 2.7, respectively. An increase in ionic strength leads to suppression of the electrostatic interaction between the FG and SA molecules, and no complex coacervation is observed at NaCl and CaCl2 concentrations of 50 to 200 mM.
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Affiliation(s)
- Daria S Kolotova
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
| | - Ekaterina V Borovinskaya
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
| | - Vlada V Bordiyan
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
| | - Yuriy F Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia
- A. Butlerov Chemical Institute, Kazan Federal University, Kazan 420008, Russia
| | - Vadim V Salnikov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Kazan 420111, Russia
| | - Olga S Zueva
- Institute of Electric Power Engineering and Electronics, Kazan State Power Engineering University, Kazan 420066, Russia
| | - Svetlana R Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, Murmansk 183010, Russia
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27
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Guo N, Ma Y, Zhang F, Zhu G, Yu Z, Dai H, Wang Z. Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3346-3352. [PMID: 36799110 DOI: 10.1002/jsfa.12512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/19/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Protein-polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the gel properties and microstructural changes of whey protein isolate (WPI) high acyl gellan gum (HG). RESULTS The results showed that the pH had a strong effect on the gel hardness, water-holding capacity (WHC), free sulfhydryl groups (-SH), and other properties of the composite gel. The hardness reached a maximum level of 282.50 g and the best WHC was 98.33% at pH 7, indicating that a suitable pH could promote this cross-linking between the WPI and HG molecules. The rheological analysis demonstrated that the pH affected the gel formation time. Meanwhile, the gel formation time reached a maximum at pH 7, and the gel's storage modulus G' value was the largest in the final state. Fourier transform infrared spectroscopy (FTIR) results showed that pH affected the interaction between WPI and HG. Scanning electron microscopy (SEM) analysis also indicated that the composite gel formed a three-dimensional network structure at pH 7-9. CONCLUSION These results could broaden the application of protein-polysaccharide gels in food and delivery systems. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Na Guo
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Ying Ma
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Fangyan Zhang
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Guilan Zhu
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Zhenyu Yu
- School of tea and food science and technology, Anhui Agricultural University, Hefei, Anhui, 230601, China
| | - Huanhuan Dai
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
| | - Ziying Wang
- Department of Life Science, Hefei Normal University, Hefei, Anhui, 230061, China
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28
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Zhang Z, Liu Y, Tao X, Du P, Enkhbat M, Lim KS, Wang H, Wang PY. Engineering Cell Microenvironment Using Nanopattern-Derived Multicellular Spheroids and Photo-Crosslinked Gelatin/Hyaluronan Hydrogels. Polymers (Basel) 2023; 15:polym15081925. [PMID: 37112072 PMCID: PMC10144125 DOI: 10.3390/polym15081925] [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: 03/21/2023] [Revised: 04/05/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Cell cultures of dispersed cells within hydrogels depict the interaction of the cell-extracellular matrix (ECM) in 3D, while the coculture of different cells within spheroids combines both the effects of cell-cell and cell-ECM interactions. In this study, the cell co-spheroids of human bone mesenchymal stem cells/human umbilical vein endothelial cells (HBMSC/HUVECs) are prepared with the assistance of a nanopattern, named colloidal self-assembled patterns (cSAPs), which is superior to low-adhesion surfaces. A phenol-modified gelatin/hyaluronan (Gel-Ph/HA-Ph) hydrogel is used to encapsulate the multicellular spheroids and the constructs are photo-crosslinked using blue light. The results show that Gel-Ph/HA-Ph hydrogels with a 5%-to-0.3% ratio have the best properties. Cells in HBMSC/HUVEC co-spheroids are more favorable for osteogenic differentiation (Runx2, ALP, Col1a1 and OPN) and vascular network formation (CD31+ cells) compared to HBMSC spheroids. In a subcutaneous nude mouse model, the HBMSC/HUVEC co-spheroids showed better performance than HBMSC spheroids in angiogenesis and the development of blood vessels. Overall, this study paves a new way for using nanopatterns, cell coculturing and hydrogel technology for the generation and application of multicellular spheroids.
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Affiliation(s)
- Zhen Zhang
- Shenzhen Key Laboratory of Biomimetic Materials and Cellular Immunomodulation, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yi Liu
- Shenzhen Key Laboratory of Smart Healthcare Engineering, Department of Biomedical Engineering, Southern University of Science and Technology, Shenzhen 518055, China
| | - Xuelian Tao
- Shenzhen Key Laboratory of Biomimetic Materials and Cellular Immunomodulation, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
| | - Ping Du
- Shenzhen Key Laboratory of Biomimetic Materials and Cellular Immunomodulation, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
| | - Myagmartsend Enkhbat
- Shenzhen Key Laboratory of Biomimetic Materials and Cellular Immunomodulation, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
| | - Khoon S Lim
- School of Medical Sciences, University of Sydney, Sydney, NSW 2052, Australia
| | - Huaiyu Wang
- Shenzhen Key Laboratory of Biomimetic Materials and Cellular Immunomodulation, Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Peng-Yuan Wang
- Oujiang Laboratory, Key Laboratory of Alzheimer's Disease of Zhejiang Province, Institute of Aging, Wenzhou Medical University, Wenzhou 325000, China
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29
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Goudoulas TB, Didonaki A, Pan S, Fattahi E, Becker T. Comparative Large Amplitude Oscillatory Shear (LAOS) Study of Ionically and Physically Crosslinked Hydrogels. Polymers (Basel) 2023; 15:polym15061558. [PMID: 36987338 PMCID: PMC10051575 DOI: 10.3390/polym15061558] [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: 02/23/2023] [Revised: 03/13/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
Hydrogels are highly versatile and widely applicable materials within various scientific, technological, and food sectors. Alginate and gelatin hydrogels, along with their crafted variations, are possibly the most common ones. However, the ionic crosslinking of alginate-Ca++ is a different gelation mechanism than the physical crosslinking of gelatin. In this work, we prepare alginate-Ca++ hydrogels using individual layer gelation and experimentally evaluate LAOS rheological behavior. We apply shear-stress decomposition using the MITlaos software and obtain the elastic and viscous contributions within the nonlinear response of the individual alginate-Ca++ layer. We compare these results with the nonlinear responses of the gelatin-alginate ex situ individual layer. The strain-sweep patterns are similar, with loss modulus overshoot. The applied shear can destroy the larger-scale structural units (agglomerate/aggregates), resulting in analogous patterns. However, the critical strain points are different. Based on the shear-thickening ratio T of the LAOS analysis, it can be assumed that the common feature of ex situ preparation, i.e., gelation as individual layers, provides a matching bulk microstructure, as the hydrogels differ significantly at a molecular-binding level.
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Affiliation(s)
- Thomas B Goudoulas
- Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Anna Didonaki
- Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Sharadwata Pan
- Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Ehsan Fattahi
- Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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30
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Hilal A, Florowska A, Wroniak M. Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review. Gels 2023; 9:gels9010068. [PMID: 36661834 PMCID: PMC9857866 DOI: 10.3390/gels9010068] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein-polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.
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31
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Belousov A, Patlay A, Silant’ev V, Kovalev VV, Kumeiko V. Preparation of Hydrogels Based on Modified Pectins by Tuning Their Properties for Anti-Glioma Therapy. Int J Mol Sci 2022; 24:ijms24010630. [PMID: 36614073 PMCID: PMC9820215 DOI: 10.3390/ijms24010630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/21/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022] Open
Abstract
The extracellular matrix (ECM) of the central nervous system (CNS), characterized by low stiffness and predominance of carbohydrates on protein components, mediates limited cell proliferation and migration. Pectins are polysaccharides derived from plants and could be very promising for a tunable hydrogel design that mimics the neural ECM. Aiming to regulate gel structure and viscoelastic properties, we elaborated 10 variants of pectin-based hydrogels via tuning the concentration of the polymer and the number of free carboxyl groups expressed in the degree of esterification (DE). Viscoelastic properties of hydrogels varied in the range of 3 to 900 Pa for G' and were chosen as the first criteria for the selection of variants suitable for CNS remodeling. For extended reciprocal characterization, two pairs of hydrogels were taken to test pectins with opposite DEs close to 0% and 50%, respectively, but with a similar rheology exceeding 100 Pa (G'), which was achieved by adjusting the concentration of pectin. Hydrogel swelling properties and in vitro stability, together with structure characterization using SEM and FTIR spectroscopy, displayed some differences that may sense for biomedical application. Bioassays on C6 and U87MG glioblastoma cultures testified the potential prospects of the anti-glioma activity of hydrogels developed by decreasing cell proliferation and modulating migration but supporting the high viability of neural cells.
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Affiliation(s)
- Andrei Belousov
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia
| | - Aleksandra Patlay
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia
| | - Vladimir Silant’ev
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia
- Laboratory of Electrochemical Processes, Institute of Chemistry, FEB RAS, Vladivostok 690022, Russia
| | - Valeri V. Kovalev
- A.V. Zhirmunsky National Scientific Center of Marine Biology, FEB RAS, Vladivostok 690041, Russia
| | - Vadim Kumeiko
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia
- A.V. Zhirmunsky National Scientific Center of Marine Biology, FEB RAS, Vladivostok 690041, Russia
- Correspondence:
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32
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Exploring the Rheological and Structural Characteristics of Novel Pectin-Salecan Gels. Polymers (Basel) 2022; 14:polym14214619. [PMID: 36365613 PMCID: PMC9659178 DOI: 10.3390/polym14214619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/22/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022] Open
Abstract
The hydrogels based on natural polysaccharide offers high hydrophilicity and excellent biocompatibility while exhibiting soft physical properties related to texture and tissues, making them ideal candidates for food and biomedical applications. Herein, a new gel system composed of pectin and salecan (PS) was designed and prepared, and its structural and functional characteristics were further explored by scanning electron microscopy and rheological testing. Data fitting based on Herschel–Bulkley (HB) and Power-Law models enable in-depth comparisons and elucidations of the PS gels’ flow behavior. The cyclic strain time scanning test gave an interesting maximum strain recovery rate of about 70%; meanwhile, the creep data reported an adjustable creep compliance of 0.0146 to 0.1802. The comprehensive analysis of the structure and rheological exploration of the novel pectin-salecan hydrogels demonstrated their potential advantages over pectin and broader applicability in different food or biomedical fields.
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