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Wang K, Li W, Wu J, Yan Z, Li H. Effect of oxidized Bletilla striata polysaccharide on fibrin hydrogel formation and its application in wound healing dressing. Int J Biol Macromol 2024; 279:135303. [PMID: 39236945 DOI: 10.1016/j.ijbiomac.2024.135303] [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: 04/26/2024] [Revised: 08/30/2024] [Accepted: 09/02/2024] [Indexed: 09/07/2024]
Abstract
Wound healing is influenced by various factors, including oxidative damage, bacterial infection, and inadequate angiogenesis, which collectively contribute to a protracted healing process. In this work, we designed innovative multifunctional hydrogels based on fibrin integrated with Bletilla striata polysaccharides (BSP) or oxidated Bletilla striata polysaccharides (OBSP) for use as wound dressings. The preliminary structure and bioactivity of BSP and OBSP were investigated. The effect of polysaccharides on the self-assembly process of fibrin hydrogels were also evaluated. BSP and OBSP significantly altered the initial fibrin fibrillogenesis and the ultimate structure of the fibrin network. Relative to pure fibrin hydrogel, the incorporation of BSP and OBSP enhanced water swelling and retention, and decelerated the degradation of hydrogels in PBS. Furthermore, BSP and OBSP augmented the antioxidant, antibacterial, and anti-inflammatory properties of fibrin hydrogels, with OBSP demonstrating superior performance in these aspects. Through the development of a murine wound model, it was observed that the wound healing efficacy of hydrogels incorporating BSP and OBSP surpassed that of the pure fibrin group. Notably, the hydrogel formulated with 25 mg/mL OBSP exhibited the most pronounced therapeutic effect, achieving a healing rate approaching 100 %. Consequently, fibrin-OBSP composite hydrogels demonstrate significant potential as wound dressings.
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Affiliation(s)
- Kun Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Wei Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Jintao Wu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhaolan Yan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Hui Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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Wang Z, Zheng Y, Hu Y, Yang L, Liu X, Zhao R, Gao M, Li Z, Feng Y, Xu Y, Li N, Yang J, Wang Q, An L. Improvement of antibacterial activity of polysaccharides via chemical modification: A review. Int J Biol Macromol 2024; 269:132163. [PMID: 38729490 DOI: 10.1016/j.ijbiomac.2024.132163] [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: 01/30/2024] [Revised: 04/16/2024] [Accepted: 05/05/2024] [Indexed: 05/12/2024]
Abstract
Antibiotic residue and bacterial resistance induced by antibiotic abuse have seriously threatened food safety and human healthiness. Thus, the development and application of safe, high-efficiency, and environmentally friendly antibiotic alternatives are urgently necessary. Apart from antitumor, antivirus, anti-inflammatory, gut microbiota regulation, immunity improvement, and growth promotion activities, polysaccharides also have antibacterial activity, but such activity is relatively low, which cannot satisfy the requirements of food preservation, clinical sterilization, livestock feeding, and agricultural cultivation. Chemical modification not only provides polysaccharides with better antibacterial activity, but also promotes easy operation and large-scale production. Herein, the enhancement of the antibacterial activity of polysaccharides via acetylation, sulfation, phosphorylation, carboxymethylation, selenation, amination, acid graft, and other chemical modifications is reviewed. Meanwhile, a new trend on the application of loading chemically modified polysaccharides into nanostructures is discussed. Furthermore, possible limitations and future recommendations for the development and application of chemically modified polysaccharides with better antibacterial activity are suggested.
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Affiliation(s)
- Zichao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yiwei Hu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Libo Yang
- School of Landscape and Ecological Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056038, China.
| | - Xirui Liu
- School of Foreign Languages, Henan University of Technology, Zhengzhou 450001, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Zhitao Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Yingjie Feng
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Yongming Xu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Na Li
- Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China.
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Lemei An
- Department of Rheumatology and Clinical Immunology, Henan Provincial People's Hospital, People's Hospital of Zhengzhou University, Zhengzhou 450003, China.
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Li L, Liu X, Yang C, Li T, Wang W, Guo H, Lei Z. Synthesis of soybean soluble polysaccharide-based eco-friendly emulsions for soil erosion prevention and control. Int J Biol Macromol 2024; 262:130042. [PMID: 38342266 DOI: 10.1016/j.ijbiomac.2024.130042] [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: 10/18/2023] [Revised: 02/01/2024] [Accepted: 02/06/2024] [Indexed: 02/13/2024]
Abstract
This paper introduces the synthesis of an environmentally friendly emulsion that can be used as a soil anti-water erosion material. SSPS-g-P(BA-co-MMA-co-AA) emulsions were prepared using free radical copolymerization with soybean soluble polysaccharide (SSPS), acrylic acid (AA), butyl acrylate (BA), and methyl methacrylate (MMA). The structure, thermal stability, and morphology were characterized using FT-IR,TG,SEM, and particle diameter analysis. The resistance to water erosion, compressive strength and water retention of emulsion-treated loess/laterite was studied and germination tests were conducted. The results demonstrated that the duration of washout resistance of loess with 0.50 wt% emulsion exceeded 99 h, and the water erosion rate was 56.0 % after 72 h, while the water erosion rate of pure loess is 100.0 % after 4 min;the duration of washout resistance of laterite with 0.50 wt% emulsion exceeded 2 h, which was 8 times longer than pure laterite;The compressive strengths of 0.5 wt% emulsion-treated loess/laterite were 3.5 Mpa and 5.8 MPa, respectively, which were 7 and 9 times higher than that of pure soil. The plant seeds germinated normally half a month after planting. These findings suggest that emulsions can be used to control soil erosion without affecting the germination of plant seeds.
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Affiliation(s)
- Li Li
- Key Laboratory of Eco-functional Polymer Materials of the Ministry of Education, Northwest Normal University, Lanzhou 730070, China; Key Laboratory of Eco-environmental Polymer Materials of Gansu Province, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Xiaomei Liu
- Key Laboratory of Eco-functional Polymer Materials of the Ministry of Education, Northwest Normal University, Lanzhou 730070, China; Key Laboratory of Eco-environmental Polymer Materials of Gansu Province, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Cailing Yang
- Key Laboratory of Eco-functional Polymer Materials of the Ministry of Education, Northwest Normal University, Lanzhou 730070, China; Key Laboratory of Eco-environmental Polymer Materials of Gansu Province, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Tingli Li
- Key Laboratory of Eco-functional Polymer Materials of the Ministry of Education, Northwest Normal University, Lanzhou 730070, China; Key Laboratory of Eco-environmental Polymer Materials of Gansu Province, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Weiqiang Wang
- Key Laboratory of Eco-functional Polymer Materials of the Ministry of Education, Northwest Normal University, Lanzhou 730070, China; Key Laboratory of Eco-environmental Polymer Materials of Gansu Province, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Haonian Guo
- Key Laboratory of Eco-functional Polymer Materials of the Ministry of Education, Northwest Normal University, Lanzhou 730070, China; Key Laboratory of Eco-environmental Polymer Materials of Gansu Province, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Ziqiang Lei
- Key Laboratory of Eco-functional Polymer Materials of the Ministry of Education, Northwest Normal University, Lanzhou 730070, China; Key Laboratory of Eco-environmental Polymer Materials of Gansu Province, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China.
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Zhang Q, Dou L, Sun T, Li X, Xue B, Xie J, Bian X, Shao Z, Gan J. Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7040-7049. [PMID: 37318938 DOI: 10.1002/jsfa.12790] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) is widely used in the food industry because of its nutritional and functional properties. During food processing and storage, the interaction with co-existing sugars can cause changes in the structural and functional properties of SPI. In this study, SPI-l-arabinose conjugate (SPI:Ara) and SPI-d-galactose conjugate (SPI:Gal) were prepared using Maillard reaction (MR), and the effects of five-carbon/six-carbon sugars on the structural information and function of SPI were compared. RESULTS MR unfolded and stretched the SPI, changing its ordered conformation into disorder. Lysine and arginine of SPI were bonded with the carbonyl group of sugar. The MR between SPI and l-arabinose has a higher degree of glycosylation compared to d-galactose. MR of SPI enhanced its solubility, emulsifying property and foaming property. Compared with SPI:Ara, SPI:Gal exhibited better aforementioned properties. The functionalities of amphiphilic SPI were enhanced by MR, SPI:Gal possessed better hypoglycemic effect, fat binding capacity and bile acid binding ability than SPI:Ara. MR endowed SPI with enhanced biological activities, SPI:Ara showed higher antioxidant activities, and SPI:Gal exhibited stronger antibacterial activities. CONCLUSION Our work revealed that l-arabinose/d-galactose exhibited different effects on the structural information of SPI, and further affected its physicochemical and functional property. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiyun Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Lanxing Dou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Tao Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xiaohui Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Bin Xue
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xiaojun Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Zehuai Shao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jianhong Gan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Jiao X, Li F, Zhao J, Wei Y, Zhang L, Wang H, Yu W, Li Q. Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods. Food Res Int 2023; 163:112157. [PMID: 36596108 DOI: 10.1016/j.foodres.2022.112157] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Natural polysaccharides were isolated and purified from Cucurbita moschata by hot water extraction and mild acid-base sequential extraction. Chemical and instrumental studies revealed that hot water-extracted and mild acid-extracted polysaccharides with molecular masses of 48 kDa and 85 kDa were both pectic polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) domains, while mild acid-extracted polysaccharide was more dominated by branched RG-I with higher contents of galactose (10.59 %) and arabinose (8.08 %). Furthermore, mild acid-extracted polysaccharide exhibited better thickening and emulsifying properties, likely due to its larger molecular mass and higher branching degree. Mild base-extracted polysaccharide with a molecular mass of 18 kDa was a glucan-like polysaccharide. It showed the strongest thermostability and gel behavior among these pumpkin polysaccharides, likely attributed to its unique network structure stabilized by substantial intra/intermolecular hydrogen bonds. This study aimed to establish the structure-property relationships between these structurally diverse pumpkin polysaccharides from different extraction methods and provided theoretical foundations for their targeted application in foods.
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Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, No. 308, Ningxia Road, Laoshan District, Qingdao, Shandong 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, No. 59, Middle Segment of Qinglong Avenue, Fucheng District, Mianyang, Sichuan 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Haojie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China.
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