Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound

Studying the Relationship between the Antiviral Activity and the Structure of ἰ-Carrageenan Using Ultrasonication

ἰ-carrageenan is a linear macroalgal polysaccharide that is well known for its antiviral bioactivity. Although it is considered a candidate for antiviral therapeutics, its application is highly limited due to its low solubility and high viscosity, which lower its adsorption efficiency. With the aim of deriving an active ἰ-carrageenan fragment with an improved adsorption capacity, we studied the effects of ultrasonication on structural changes in ἰ-carrageenan with respect to changes in its bioactivity against herpesviruses. An FTIR analysis revealed that ultrasonication increased the hydrophilicity of ἰ-carrageenan without changing its functional groups, and a rheological analysis demonstrated that it gradually decreased the strength of the polysaccharide gel, which completely lost its gel structure and formed small nanoparticles after 30 min of ultrasonication. Concomitantly with these physicochemical changes, a plaque assay revealed that longer ultrasonication increased the antiviral activity of ἰ-carrageenan against two herpesviruses, namely, HSV-1 and VZV. Finally, we separated the 30-min ultrasonicated ἰ-carrageenan into four fractions and found that fractions with a lower molecular weight were significantly less active against both herpesviruses than those with a higher molecular weight. Our findings show that ultrasonication induces physicochemical changes in ἰ-carrageenan that increase its antiviral bioactivity.

Enzymatic preparation and potential applications of agar oligosaccharides: a review

Oligosaccharides derived from agar, that is, agarooligosaccharides and neoagarooligosaccharides, have demonstrated various kinds of bioactivities which have been utilized in a variety of fields. Enzymatic hydrolysis is a feasible approach that principally allows for obtaining specific agar oligosaccharides in a sustainable way at an industrial scale. This review summarizes recent technologies employed to improve the properties of agarase. Additionally, the relationship between the degree of polymerization, bioactivities, and potential applications of agar-derived oligosaccharides for pharmaceutical, food, cosmetic, and agricultural industries are discussed. Engineered agarase exhibited general improvement of enzymatic performance, which is mostly achieved by truncation. Rational and semi-rational design assisted by computational methods present the latest strategy for agarase improvement with greatest potential to satisfy future industrial needs. Agarase immobilized on magnetic Fe3O4 nanoparticles via covalent bond formation showed characteristics well suited for industry. Additionally, albeit with the relationship between the degree of polymerization and versatile bioactivities like anti-oxidants, anti-inflammatory, anti-microbial agents, prebiotics and in skin care of agar-derived oligosaccharides are discussed here, further researches are still needed to unravel the complicated relationship between bioactivity and structure of the different oligosaccharides.

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

Phycocyanin is a protein-chromophore structure present in Arthrospira platensis commonly used as a blue-colorant in food. Color losses of phycocyanin can be reduced by electrostatic complexation with λ-carrageenan. The aim of this study was to investigate the effect of molecular weight (MW) of λ-carrageenan on the color stabilization of electrostatic complexes formed with phycocyanin and λ-carrageenan. Samples were heated to 70 or 90°C at pH 3.0 and stored at 25°C for 14 days. The MW of λ-carrageenan was reduced by ultrasound treatments for 15, 30, 60, and 90 min. Prolonged ultrasonication had a pronounced effect on the Mw, which decreased from 2,341 to 228 kDa (0–90 min). Complexes prepared with low MW λ-carrageenan showed greater color changes compared to complexes prepared with high MW λ-carrageenan. The MW had no visible effect on color stability on day 0, but green/yellow shifts were observed during storage and after heating to 70°C. Medium MW showed less color stabilization effects compared to low MW when heated to 70°C. Moreover, for solutions prepared with ultrasonicated λ-carrageenan, significant hue shifts toward green/yellow, and precipitation were observed after a heat treatment at 90°C. In addition, the sizes of the complexes were significantly reduced (646–102 nm) by using ultrasonicated λ-carrageenan, except for the lowest MW λ-carrageenan when heated to 90°C. Overall, these findings demonstrated that decreasing the MW of λC had adverse effects on the color stability of PC:λC complexes heated to 70 and 90°C.

The temperature induced disruption process of amylopectin under ultrasonic treatments

In this study, amylopectin was ultrasonicated at different temperatures to explore its disruption process. Results showed a significant decrease in amylopectin M_w after ultrasonic treatments and a retarded effect was detected with the increase of temperatures. The amylopectin disruption process fitted to the second order kinetic model (1/M_wt - 1/M_w0 = kt) and its disruption rate coefficient decreased from 2.203 × 10^-8 to 0.986 × 10^-8 mol/g min as the temperatures increased from 20 to 80 °C. This was ascribed to the higher vapour pressure and the lower viscosity of the solution at higher temperatures. Ultrasound induced break points preferentially occurred to B3 chains of amylopectin at higher temperatures which contributed to an increase of A chains, which because that amylopectin would be more extended at higher temperatures. The activation energy of amylopectin disruption was negative (-11.6 KJ/mol), which indicated that its scission process by ultrasound was essentially a mechanical action.

Structure, size and aggregated morphology of a β-D-glucan from Lignosus rhinocerotis as affected by ultrasound

The effect of ultrasonic treatment on the structure, size and aggregated morphology of Lignosus rhinocerotis polysaccharide (LRP) was investigated. Ultrasonic treatment for 10 min has demonstrated to improve the aqueous solubility of LRP, leading to a uniform and narrow LRP particle size distribution. Meanwhile, short-time ultrasound was found to obviously decrease the molecular size parameters (M_w, M_n, <S²>_z^1/2, [η] and R_h) of LRP, and transform the hyperbranched LRP molecules into flexible and extended chains, which would reaggregate to form spherical aggregates under long-time ultrasonication. Additionally, Congo red experiment combined with CD analysis indicated the existence of triple helix structure in LRP, which was still retained after ultrasonic treatment. Furthermore, under short-time ultrasonication, the spherical aggregates with some branched chains in the native LRP solution could disaggregate and form triple helixes that could be further arranged to a dense network structure, but the untangled LRP chains would reaggregate after long-time ultrasonication. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: Congo red (PubChem CID: 11313); Sodium hydroxide (PubChem CID: 14798); Potassium bromide (PubChem CID: 253877).

Preparation, characterisation and comparative toxicity of nanopermethrin against Anopheles stephensi and Culex pipiens

OBJECTIVES

To assess the effectiveness of nanopermethrin as a potential new formulation for pest and vector control.

METHODS

Permethrin nanoparticles were prepared by the ionic gelation method and its structure and the formulations were designed using Box-Behnken statistical technique. The effect of independent variables (Chitosan/Permethrin ratio, tripolyphosphate quantity, sonication time) on the properties of nanoparticles was investigated to determine the optimal formulation.

RESULTS

The size of the nanoparticles ranged from 135.27 ± 5.88 to 539.5 ± 24.01 nm and the insecticide entrapment efficiency per cent (EE%) ranged from 7.72 ± 1.36 to 63.59 ± 3.17%. Anopheles stephensi larvae were then bioassayed with the nanopermethrin and compared with the results of the bioassay with the mother molecule of permethrin using a standard WHO-recommended mosquito larval bioassay kit. LC₅₀ with permethrin and nanopermethrin on larvae of An. stephensi were 0.125 and 0.026 ppm showing a 4.8 times difference. The LC₅₀ for permethrin and nanopermethrin on Culex pipiens were 0.003 and 0.00032 ppm, respectively, showing a 9.4-fold difference.

CONCLUSION

Nanopermethrin is much more potent than its mother molecule against larvae of An. stephensi and Cx. pipiens.

Kinetics and Thermodynamics Study of Ultrasound-Assisted Depolymerization of k-Carrageenan in Acidic Solution

K-carrageenan is a natural polymer with high molecular weight ranging from 100 to 1000 kDa. The oligocarrageenan with low molecular weight is widely used in biomedical application. The aim of this work was to depolymerize k-carrageenan in an acidic solution with the assistance of ultrasound irradiation. The ultrasonication was conducted at various pH (3 and 6), temperatures (30-60 °C), and depolymerization time (0-24 minutes). The results show that the depolymerization reaction follows pseudo-first-order kinetic model with reaction rate constant of 1.856×10-7 to 2.138×10-6 s-1. The reaction rate constant increases at higher temperature and lower pH. The Q10-temperature coefficients of the depolymerization are 1.25 and 1.51 for pH 6 and 3, respectively. The enthalpy of activation (ΔH‡) and the Gibbs energy of activation (ΔG‡) are positive, while the entropy of activation (ΔS‡) is negative, indicating that the activation step of the ultrasound-assisted depolymerization of k-carrageenan is endothermic, non-spontaneous, and the molecules at the transition state is more ordered than at the ground state. The ΔH‡ and the ΔS‡ are not affected by temperature, while the ΔG‡ is a weak function of temperature. The ΔH‡ and ΔS‡ become smaller at higher pH, while the ΔG‡ increases with the increase of pH. The kinetics and thermodynamics analysis show that the ultrasound-assisted depolymerization of k-carrageenan in acidic solution is possibly through three mechanisms, i.e. bond cleavage due to cavitational effect of microbubbles, hydroxyl radical and hydrogen peroxide, as well as proton. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0). 

Marine oligosaccharides originated from seaweeds: Source, preparation, structure, physiological activity and applications

Marine polysaccharides originated from seaweeds, including agar, alginate, carrageenan, and fucoidan, possess various kinds of physiological activities and have been widely used in food, agricultural and medical areas. However, the application has been greatly limited by their poor solubility and low bioavailability. Thus marine oligosaccharides, as the degradation products of those polysaccharides, have drawn increasing attentions due to their obvious biological activities, good solubility and excellent bioavailability. This review will summarize the recent advances on the source, molecular structure and physiological activity of marine oligosaccharides, emphasizing their application as functional food additives. Furthermore, the relationship between the structure and the physiological activity of marine oligosaccharides is also elucidated and highlighted. The review concludes with an outlook toward potential applications for preparing the functional oligosaccharides in food biotechnology and agriculture fields.

The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value

Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers' well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.

Integral Utilization of Red Seaweed for Bioactive Production

The hydrocolloids carrageenan and agar are the major fraction industrially extracted and commercialized from red seaweeds. However, this type of macroalgae also contains a variety of components with nutritional, functional and biological properties. In the context of sustainability and bioeconomy, where the integral utilization of the natural resources is incentivized, the sequential separation and valorization of seaweed components with biological properties of interest for food, nutraceuticals, cosmeceuticals and pharmaceuticals is proposed. In this work, a review of the available conventional and alternative greener and efficient extraction for obtaining red seaweed bioactives is presented. The potential of emerging technologies for the production of valuable oligomers from carrageenan and agar is also commented, and finally, the sequential extraction of the constituent fractions is discussed.

Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties

The present study introduces the ultrasonic modification of two Iranian native gum exudates, Persian gum (PG) and gum tragacanth (GT) for the first time. They were sonicated at a constant frequency of 20 kHz and temperature of 60 °C for various times (0, 2, 5, 10, 20, 30 and 40 min) and the changes in their molecular properties were investigated using oven drying, gel permeation chromatography-multiangle laser-light scattering (GPC-MALLS), rheometery and FTIR analysis. Results indicated that the soluble dry mass of both hydrocolloids was extensively enhanced (from less than 10% at time zero to more than 90% at the end of treatment time) by sonication. Moreover, the molecular weight and viscosity of gums dispersions were decreased with the increase of the treatment time. Fracture in polysaccharide chains was confirmed by analysis of the molecular weight parameters. Calculation of chain breaks and polydispersity index (PDI) revealed that scissions occurred at the backbone as well as the side branches. PG, owing to its higher molecular weight, displayed more extensive and faster degradation than GT. However, the chain rupture of GT was twice more than that of PG at the end of sonication time. The specific volume for gyration (SV_g) and molecular density (ρ) showed that intact PG contains compactly packed molecules with greater number of cross-linked bonds compared to GT. Furthermore, the conformational changes into semi-flexible chains and worm-like coils were determined for both gums after 40 min sonication. Variation of the molecular density along with the results of FTIR analysis demonstrated that ultrasonication broke C-O-C bonds in both PG and GT leading to more flexible chains.

Solubilization of bovine gelatin using power ultrasound: gelation without heating

The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture analysis and scanning electron microscopy, respectively. Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. For solubilising gelatin, an ultrasound equipment with a frequency of 20 kHz, amplitude of 100% and power range of 50-150 W was used. Aqueous gelatin dispersions (4% w/v) were subjected to ultrasound for different times (40-240 s) at a constant temperature of 13C. Applying ultrasound to gelatin dispersions caused increases in water absorption and water solubility of the hydrocolloid. The textural parameters of the resulting gelatin gels, increased with increasing time and power of ultrasound. Moreover, a generalized Maxwell model with three elements was used for calculating relaxation times of the gels. The microstructural observations by SEM showed that the structural cohesiveness of the gels increased by increasing ultrasonication time. Ultrasound-assisted solubilization of gelatin can have emerging implications for industrial uses in pharmaceuticals, food and non-food systems.

PRACTICAL APPLICATIONS

Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. Therefore, the use of gelatin as a hydrocolloid in food processings or pharmaceutical formulations which lack a heating step has been a technological and practical challenge. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. Ultrasound-assisted solubilisation of gelatin can have emerging implications for industrial uses in pharmaceuticals, food, and non-food systems, for example, to conserve heat sensitive compounds.

Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia

In this study, a high-molecular-weight polysaccharide PL-N isolated from the alkaline extract of Phellinus linteus mycelia was degraded by ultrasound. Results showed that ultrasound treatment at different ultrasonic intensities decreased the intrinsic viscosity and molecular weight of PL-N, as well as narrowed the molecular weight distribution. A larger reduction in intrinsic viscosity and molecular weight was caused by a higher ultrasonic intensity. The degradation kinetics model was fitted to (1/Mt-1/M0)=k·t, and the reaction rate constant (k) increased with increasing ultrasonic intensity. Ultrasound degradation did not change the primary structure of PL-N, and scanning electron microscopy analysis indicated that the morphology of the original PL-N was different from that of degraded PL-N fractions. Antioxidant activity assays in vitro indicated that the degraded PL-N fraction with low molecular weight had stronger hydroxyl radical scavenging capacity and higher TEAC and FRAP values.

Emergent Sources of Prebiotics: Seaweeds and Microalgae

In recent years, scientists have become aware that human microbiota, in general, and gut microbiota, in particular, play a major role in human health and diseases, such as obesity and diabetes, among others. A large number of evidence has come to light regarding the beneficial effects, either for the host or the gut microbiota, of some foods and food ingredients or biochemical compounds. Among these, the most promising seem to be polysaccharides (PS) or their derivatives, and they include the dietary fibers. Some of these PS can be found in seaweeds and microalgae, some being soluble fibers, such as alginates, fucoidans, carrageenans and exopolysaccharides, that are not fermented, at least not completely, by colonic microbiota. This review gives an overview of the importance of the dietary fibers, as well as the benefits of prebiotics, to human health. The potential of the PS from marine macro- and microalgae to act as prebiotics is discussed, and the different techniques to obtain oligosaccharides from PS are presented. The mechanisms of the benefits of fiber, in general, and the types and benefits of algal fibers in human health are highlighted. The findings of some recent studies that present the potential effects of prebiotics on animal models of algal biomass and their extracts, as well as oligo- and polysaccharides, are presented. In the future, the possibility of using prebiotics to modulate the microbiome, and, consequently, prevent certain human diseases is foreseen.

Ultrasound effects on the degradation kinetics, structure, and antioxidant activity of sea cucumber fucoidan

The effects of ultrasound on the molecular weight, structure, and antioxidant potential of a fucoidan found in Isostichopus badionotus were investigated. The results showed the molecular weight (Mw) of fucoidan decreased obviously after ultrasound treatment. Higher ultrasonic intensity, lower temperature, and lower fucoidan concentrations led to a more effective sonochemical effect. The kinetic model for fucoidan degradation fitted to 1/M(wt)-1/M(w0) = kt at the tested temperature. The optimized degradation conditions by response surface methodology (RSM) were temperature, 12 °C, and intensity, 508 W/cm². Structural analysis by FTIR and NMR indicated the fucoidan kept the linear tetrasaccharide repeating units as the original polysaccharides after the ultrasound treatment, with only slight destruction of the middle nonsulfated fucose units. Antioxidant activity assay showed the antioxidant activity was slightly improved by the ultrasound treatment. The results suggested that ultrasound treatment is an effective approach to decrease the M(w) of fucoidan with only minor structural destruction.

Ultrasonic-assisted preparation of a low molecular weight heparin (LMWH) with anticoagulant activity

Low molecular weight heparin (LMWH) is currently used as an anticoagulant agent and constitutes an alternative to unfractionated heparin, which is the cause of serious adverse drug reaction such as heparin-induced thrombocytopenia (HIT). Commercially available LMWH is produced by enzymatic depolymerization that is costly or by chemical methods that are generally carried out under conditions that could imply side reactions that reduce final product efficiency and yields. In this work, we present the use of a physicochemical method for the production of LMWH. This method consists in the use of hydrogen peroxide-catalyzed radical hydrolysis assisted by ultrasonic waves. LMWH that are produced using this physicochemical method have an average molecular weight and anticoagulant properties (Anti-Xa and Anti-IIa) that are comparable to some of commercial LMWH that are currently used. Ultrasonic-assisted radical depolymerization of heparin leads to products with a remarkably low polydispersity index. Moreover, in comparison to other LMWH such as those produced by enzymatic β-elimination, this physicochemical depolymerization of heparin induces fewer oligosaccharides with less than five monosaccharide units. This contributes to the better preservation of the ATIII pentasaccharide binding sequence, which results in a high Anti-Xa/Anti-IIa ratio (1.86). However, LMWH obtained using this physicochemical method have a lower degree of sulfation than other LMWH, which seems to be the cause of a lower Anti-Xa and Anti-IIa activity (143.62±5.42 and 77.07±4.4, respectively).

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

The effects of ultrasound on the molecular weight of apple pectin were investigated. The structure and rheological properties of the degradation products were also tentatively identified by High Performance Liquid Chromatography-Photodiode Array Detector (HPLC-PAD), Infrared spectroscopy (IR), Nuclear Magnetic Resonance spectroscopy (NMR) and Rheometer. The results indicated that the weight-average molecular weight of apple pectin decreased obviously after ultrasound treatment. The molecular weight of degradation products had a uniform and narrow distribution. Ultrasound intensity and temperature play an important role in the degradation reaction. Degradation kinetics model of apple pectin fitted to 1/M(t) - 1/M(0) = kt from 5 to 45 °C. The degree of methylation of apple pectin reduced according to IR analysis when ultrasound was applied. Ultrasound treatment could not alter the primary structure of apple pectin according to the results determined by HPLC, IR and NMR. Meanwhile, the viscosity of apple pectin was 10(3) times as large as that of ultrasound-treated apple pectin. The ultrasound-treated apple pectin showed predominantly viscous responses (G' < G") over the same frequency range. The results suggested that ultrasound provided a viable alternative method for the modification of pectin.

Effect of polymer molecular weight and of polymer blends on the properties of rapidly gelling nasal inserts

The objective was to investigate the potential of polymer molecular weight (MW) and polymer blends for the control of drug release from in situ gelling nasal inserts prepared by lyophilization of solutions of model drugs (oxymetazoline HCl, diprophyllin) and polymers. Drug release, polymer solution viscosity, water uptake and mass loss, mechanical properties, and bioadhesion potential were measured. Sonication was effective to reduce the viscosity/polymer MW of carrageenan solutions. Nasal inserts prepared from sonicated carrageenan showed an insignificant reduction in water uptake with sonication time and no disintegration of the gel matrix. In contrast, inserts of different MW Na-alginates revealed a reduced water uptake and an increased mass loss with lower MW. Inserts prepared from carrageenan/low MW Na-alginate blends took up more water at a higher low MW Na-alginate content. Sonicated carrageenan inserts released oxymetazoline HCl independent of the sonication time and diprophyllin with only a slight reduction in the release rate. Release of both drugs from Na-alginate inserts was slow from high MW inserts because no insert dissolution occurred. Increasing the Na-alginate content of inserts prepared from polymer blends accelerated the drug release enabling release rates over a broad range. The bioadhesion potential of Na-alginate inserts was strongly reduced for the low MW grades because of dissolution of the inserts. Xanthan gum and Carbopol 971 blended with Na-alginate formed inserts with poor bioadhesion. The use of polymer blends to control the drug release from nasal inserts was superior to the use of polymers of different MW.

Ultrasonic cavitation at solid surfaces

In spite of the great potential of applying high-intensity ultrasound, which enables high-temperature and high-pressure chemistry with a reactor near room temperature and ambient pressure, sonochemistry at solid surfaces is at a weak stage of understanding with regards to the development of new materials and composite nanostructures. The science towards a quantitative understanding is only now emerging. On the other hand, in many applications an ultrasonic bath is used without thinking of the mechanism. Often surfaces are exposed to ultrasound for cleaning. Since ultrasonic treatment is not an exotic process and applicable even on large scale in industrial manufacturing, controlling the process may lead to new applications making use of the specially designed surface. This review is intended to summarize recent progress in this field and to point out most promising directions of ultrasound application for the development of new materials with functional surfaces.

Effects of frequency and a radical scavenger on ultrasonic degradation of water-soluble polymers

Ultrasonic degradation of methyl cellulose, pullulan, dextran and poly(ethylene oxide) in aqueous solutions was investigated at the frequencies of 20 and 500 kHz, where the ultrasonic power delivered into solutions was kept constant (22 W). The number average molecular mass and the polydispersity were obtained as a function of sonication time. The degradation under sonication at the 500 kHz frequency proceeded faster in comparison with the 20 kHz sonication for four polymers. The addition of a radical scavenger, t-BuOH, resulted in suppression of degradation of water-soluble polymers. The degradation rate constants were estimated from the plot of molecular weight against sonication time. The degradation rate of methyl cellulose was the largest one among the investigated polymers. The difference in the degradation rates was discussed in terms of the flexibility and the hydrodynamic radius of polymer chains in aqueous solutions.