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Yuan D, Xiao W, Gao A, Lu W, Gao Z, Hu B, Wu Y, Jiang W, Li Y. In vitro colon fermentation behaviors of Ca 2+ cross-linked guluronic acid block from sodium alginate. Food Funct 2024; 15:8128-8142. [PMID: 39011745 DOI: 10.1039/d4fo00934g] [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: 07/17/2024]
Abstract
The degradation of sodium alginate by human gut microbiota was found to be retarded via calcium cross-linking in our previous study. We hypothesized that the guluronic acid block (GB) on the alginate molecule might be the key structural region affecting alginate degradation by the gut microbiota when cross-linked with calcium. This study aims to prove this hypothesis by studying the structural features of the cross-linked GB on its in vitro fecal fermentation behaviors concerning the aspects of total carbohydrate contents, monosaccharide contents, short-chain fatty acids production, calcium state variations, and structural variations. Herein, GB isolated from sodium alginate was cross-linked under ranges of molar ratios of [Ca2+]/[-COOH] that further restricted the degradation by gut microbiota similar to the cross-linked alginates. First, total carbohydrate contents, short-chain fatty acids production, monosaccharides contents, and calcium state analyses confirmed that the degradation of GB by gut microbiota was restricted by calcium cross-linking. Furthermore, the tracking analysis of structural variations during in vitro fermentation revealed that the "granules" structure could further restrict degradation by the gut microbiota, leaving more cross-linked GB fragments surviving in comparison to the "networks" structure. In addition, Bacteroides xylanisolvens showed a significant positive correlation to the "cross-linking porosity (R = 0.825, p < 0.001), which supported our previous findings on fermentation behaviors of cross-linked alginate. Together, guluronic acid blocks are the key structural regions that retard the degradation of sodium alginate by the gut microbiota when cross-linked with calcium.
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Affiliation(s)
- Dan Yuan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
| | - Wenqian Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
| | - Ao Gao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
| | - Wei Lu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
| | - Zhiming Gao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China
| | - Yuehan Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
| | - Wenxin Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
| | - Yanlei Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China.
- Glyn O. Phillips Hydrocolloid Research Centre, School of Life and Health Sciences, Hubei University of Technology, Nanli Road, Wuhan 430068, P. R. China
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Besiri IN, Goudoulas TB, Fattahi E, Becker T. Experimental Advances in the Real-Time Recording of Cross-Linking Alginate In Situ Gelation: A Review. Polymers (Basel) 2023; 15:2875. [PMID: 37447520 DOI: 10.3390/polym15132875] [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: 06/06/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Alginate-based hydrogels are promising smart materials widely employed in the food, bioengineering, and energy sectors. The development and optimization of their production require a thorough knowledge of gelation. In recent years, advanced experimental procedures have been developed for real-time cross-linking alginate reaction monitoring. Novel methods, such as customized rheometric setups, enable the recording of mechanical properties and morphological changes during hydrogel formation. These innovative techniques provide important insights into the gelation stages, the reaction rate, the diffusion of cross-linker to polymer chains, and the homogeneity of the gelling structures. Based on real-time experimental data, kinetic models are developed to enhance comprehension of the reaction mechanism and, eventually, to predict the gelation progress. The aim is to enable better control of the characterization of both the complex gelation and the propagated structures. This review aspires to present a comprehensive overview and evaluation of the breakthrough innovations of the real-time in situ recording of cross-linking alginate hydrogels and bead formation. A detailed analysis of the pioneering experimental developments provides a deep comprehension of the alginate gelation, including the parameters controlling the reaction.
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Affiliation(s)
- Ioanna N Besiri
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas B Goudoulas
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Ehsan Fattahi
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas Becker
- Research Group of Fluid Dynamics, 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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Wang Y, Zhao Y, He J, Sun C, Lu W, Zhang Y, Fang Y. Doubling growth of egg-box structure during Calcium-mediated molecular assembly of alginate. J Colloid Interface Sci 2023; 634:747-756. [PMID: 36563431 DOI: 10.1016/j.jcis.2022.12.096] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/30/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
Ca2+-mediated molecular assembly of alginate underpins its wide range of applications in foods, pharmaceutics, biomedicines, tissue engineering and environmental treatments. The mode of growth of egg-box structure of alginate in the presence of Ca2+ is a long-standing fundamental problem to be concluded. In this work, we investigate the Ca-induced structural evolution of alginate in dilute solution using atomic force microscopy and dilute solution viscometry. It is demonstrated that the structural evolution follows the three critical steps of monocomplexation, dimerization and multimerization, upon binding with Ca2+. Interestingly, the alginate single chains grow into dimers and multimers via a doubling mode, i.e., successive emerging of dimer, tetramer, octamer, and hexadecamer. Compared with lower guluronate (G) alginate, higher G alginate exhibits a more pronounced multimerization process occurring at a lower ratio of Ca/G. A mechanistic model depicting the evolution of egg-box structure is proposed. The results would add new knowledge to the current egg-box model regarding the molecular assembly and gelation of an important biopolymer alginate, and provide fundamental basis for molecular engineering of alginate for more advanced applications.
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Affiliation(s)
- Yi Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yiguo Zhao
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Jun He
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Cuixia Sun
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Wei Lu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yapeng Fang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
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Funami T, Nakauma M. Cation-responsive food polysaccharides and their usage in food and pharmaceutical products for improved quality of life. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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5
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Hu C, Lu W, Sun C, Zhao Y, Zhang Y, Fang Y. Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions. Carbohydr Polym 2022; 294:119788. [DOI: 10.1016/j.carbpol.2022.119788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 06/14/2022] [Accepted: 06/24/2022] [Indexed: 11/02/2022]
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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7
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Hu C, Lu W, Mata A, Nishinari K, Fang Y. Ions-induced gelation of alginate: Mechanisms and applications. Int J Biol Macromol 2021; 177:578-588. [PMID: 33617905 DOI: 10.1016/j.ijbiomac.2021.02.086] [Citation(s) in RCA: 143] [Impact Index Per Article: 47.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 02/05/2021] [Accepted: 02/12/2021] [Indexed: 01/16/2023]
Abstract
Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca2+-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-box model, which has been intensively studied in the last five decades. Alginate also forms gels with many other monovalent, divalent or trivalent cations, and their gelation can possess different mechanisms from that of Ca2+-induced gelation. The resulted gels also exhibit different properties that lead to various applications. This study is proposed to summarize the gelation mechanisms of alginate induced by different cations, mainly including H+, Ca2+, Ba2+, Cu2+, Sr2+, Zn2+, Fe2+, Mn2+, Al3+, and Fe3+. The mechanism of H+-induced gelation of alginate mainly depends on the protonation of carboxyl groups. Divalent ions-induced gelation of alginate show different selection towards G, M, and GM blocks. Trivalent ions can bind to carboxyl groups of uronates with no selection. The properties and applications of these ionotropic alginate gels are also discussed. The knowledge gained in this study would provide useful information for the practical applications of alginate.
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Affiliation(s)
- Chuhuan Hu
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Wei Lu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Analucia Mata
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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8
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Gelling Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Erdem İG, Ak MM. Gelation characteristics of sodium alginate in presence of flavor molecules. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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10
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Cao L, Lu W, Ge J, Fang Y. Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gels. Carbohydr Polym 2020; 250:116920. [PMID: 33049892 DOI: 10.1016/j.carbpol.2020.116920] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 11/26/2022]
Abstract
Naturally-sourced oligoguluronate (GB) has Ca-binding ability and can be employed to modulate Ca-dependent gels. Here soy protein isolate (SPI) gel was used as a model to investigate the influence of GB on the microstructure and properties of Ca-dependent food gels. The results showed that GB significantly decreased the storage modulus (G'), mechanical strength, elasticity, hardness and chewiness of SPI gels. Among all samples, the gel containing 30 mM GB showed the most compact network structure and thus the highest water holding capacity of 77.5 %. It should be noted that Ca-GB dimers were beneficial to the gel formation and can modify the gel properties but have no impact on the gelation kinetics. The findings gained in this study confirmed the great potential of GB in modulating the structure and properties of Ca-dependent gels, thereby obtaining food products with desired characteristics (e.g., soft and brittle tofu).
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Affiliation(s)
- Lianqi Cao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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11
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Sodium Alginate Cross-Linkable Planar 1D Photonic Crystals as a Promising Tool for Pb2+ Detection in Water. CHEMOSENSORS 2020. [DOI: 10.3390/chemosensors8020037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Due to its high toxicity, Pb2+ pollution is a serious threat for human health and environments. However, in situ real-time detection of Pb2+ pollution is difficult and laboratory instruments are usually required. Then, the possibility to monitor water quality without laboratory instruments could lead to the extensive assessment of polluted water sources, especially in rural environments and developing countries where large lead concentrations are often found in surface water. Consequently, new simple colorimetric sensors are highly interesting in the field. In this work we report for the first time disposable polymer planar 1D photonic crystals made of poly (N-vinylcarbazole) as high refractive index medium and sodium alginate as low refractive index and active medium for the detection of Pb2+ in water. The detection relies on the ionic exchange occurring into the alginate matrix. This process effectively induces a physical cross-linking phenomenon, which inhibits water solubilization of the polymer. In turn, this affects the spectral response of the planar 1D photonic crystals modifying its color.
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12
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Egg-box model-based gelation of alginate and pectin: A review. Carbohydr Polym 2020; 242:116389. [PMID: 32564839 DOI: 10.1016/j.carbpol.2020.116389] [Citation(s) in RCA: 272] [Impact Index Per Article: 68.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/24/2020] [Accepted: 04/24/2020] [Indexed: 01/08/2023]
Abstract
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.
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Yao X, Yao X, Xu K, Wu K, Chen X, Liu N, Nishinari K, Phillips GO, Jiang F. Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide. Int J Biol Macromol 2020; 144:690-697. [DOI: 10.1016/j.ijbiomac.2019.12.123] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 12/02/2019] [Accepted: 12/14/2019] [Indexed: 11/24/2022]
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14
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Zhang B, Hu B, Nakauma M, Funami T, Nishinari K, Draget KI, Phillips GO, Fang Y. Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate. Food Res Int 2019; 116:232-240. [DOI: 10.1016/j.foodres.2018.08.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/21/2018] [Accepted: 08/05/2018] [Indexed: 11/16/2022]
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15
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16
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17
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Funami T. In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Protection mechanism of alginate microcapsules with different mechanical strength for Lactobacillus plantarum ST-III. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Håti AG, Bassett DC, Ribe JM, Sikorski P, Weitz DA, Stokke BT. Versatile, cell and chip friendly method to gel alginate in microfluidic devices. LAB ON A CHIP 2016; 16:3718-3727. [PMID: 27546333 DOI: 10.1039/c6lc00769d] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Alginate is used extensively in microfluidic devices to produce discrete beads or fibres at the microscale. Such structures may be used to encapsulate sensitive cargoes such as cells and biomolecules. On chip gelation of alginate represents a significant challenge since gelling kinetics or physicochemical conditions are not biocompatible. Here we present a new method that offers a hitherto unprecedented level of control over the gelling kinetics and pH applied to the encapsulation of a variety of cells in both bead and fibre geometries. This versatile approach proved straightforward to adjust to achieve appropriate solution conditions required for implementation in microfluidic devices and resulted in highly reliable device operation and very high viability of several different encapsulated cell types for prolonged periods. We believe this method offers a paradigm shift in alginate gelling technology for application in microfluidics.
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Affiliation(s)
- Armend G Håti
- Biophysics and Medical Technology, Dept. of Physics, NTNU, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.
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20
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Yuguchi Y, Hasegawa A, Padoł AM, Draget KI, Stokke BT. Local structure of Ca(2+) induced hydrogels of alginate-oligoguluronate blends determined by small-angle-X-ray scattering. Carbohydr Polym 2016; 152:532-540. [PMID: 27516301 DOI: 10.1016/j.carbpol.2016.07.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 06/28/2016] [Accepted: 07/05/2016] [Indexed: 10/21/2022]
Abstract
Short oligoguluronates, oligoG's, are reported to affect the ionotropic gelation of alginates both with respect to altered gelation kinetics and elastic properties of the resulting gels. The local structure of Ca(2+) induced changes in oligoguluronates and blends of oligoguluronates and alginates was determined by small angle X-ray scattering (SAXS). Calcium was introduced in the aqueous polysaccharide solutions by in situ release of Ca(2+) from Ca-EGTA. The scattering profiles of the Ca(2+)-induced structures in the alginate-oligoG blends were accounted for by a two-component broken rod-like model, also with an additional term representing structural inhomogeneity by a Debye-Bueche term. Adding oligoG to the alginate yields an increase in the largest cross-sectional radius in the region of fractional Ca(2+) saturation of α-l-GulA units from 0.5 to 1. The time-lapse characterization during the Ca-induced changes in the alginate-oligoG blends shows that oligoG delays the emergence of the more extensive laterally aggregated junction zones.
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Affiliation(s)
- Yoshiaki Yuguchi
- Department of Environmental Science, Faculty of Engineering, Osaka Electro-Communication University, 18-8, Hatsu-cho, Neyagawa, Osaka 572-8530, Japan
| | - Ami Hasegawa
- Department of Environmental Science, Faculty of Engineering, Osaka Electro-Communication University, 18-8, Hatsu-cho, Neyagawa, Osaka 572-8530, Japan
| | - Anna Maria Padoł
- Biophysics and Medical Technology, Department of Physics, The Norwegian University of Science and Technology, NTNU, NO-7491 Trondheim, Norway
| | - Kurt Ingar Draget
- Department of Biotechnology, The Norwegian University of Science and Technology, NTNU, NO-7491 Trondheim, Norway
| | - Bjørn Torger Stokke
- Biophysics and Medical Technology, Department of Physics, The Norwegian University of Science and Technology, NTNU, NO-7491 Trondheim, Norway.
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Nakauma M, Funami T, Fang Y, Nishinari K, Draget KI, Phillips GO. Calcium binding and calcium-induced gelation of sodium alginate modified by low molecular-weight polyuronate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Li K, Huang J, Gao H, Zhong Y, Cao X, Chen Y, Zhang L, Cai J. Reinforced Mechanical Properties and Tunable Biodegradability in Nanoporous Cellulose Gels: Poly(l-lactide-co-caprolactone) Nanocomposites. Biomacromolecules 2016; 17:1506-15. [DOI: 10.1021/acs.biomac.6b00109] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Kai Li
- College
of Chemistry and Molecular Sciences, Wuhan University, Wuhan, 430072, People’s Republic of China
| | - Junchao Huang
- College
of Chemistry and Molecular Sciences, Wuhan University, Wuhan, 430072, People’s Republic of China
| | - Huichang Gao
- School
of Materials Science and Engineering, South China University of Technology, Guangzhou, 510641, People’s Republic of China
| | - Yi Zhong
- College
of Chemistry and Molecular Sciences, Wuhan University, Wuhan, 430072, People’s Republic of China
| | - Xiaodong Cao
- School
of Materials Science and Engineering, South China University of Technology, Guangzhou, 510641, People’s Republic of China
| | - Yun Chen
- Department
of Biomedical Engineering, School of Basic Medical Science, Wuhan University, Wuhan, 430071, People’s Republic of China
| | - Lina Zhang
- College
of Chemistry and Molecular Sciences, Wuhan University, Wuhan, 430072, People’s Republic of China
| | - Jie Cai
- College
of Chemistry and Molecular Sciences, Wuhan University, Wuhan, 430072, People’s Republic of China
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