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Ma Y, Bi J, Feng S, Wu Z, Yi J. Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels. Carbohydr Polym 2024; 340:122312. [PMID: 38858011 DOI: 10.1016/j.carbpol.2024.122312] [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: 02/23/2024] [Revised: 05/08/2024] [Accepted: 05/22/2024] [Indexed: 06/12/2024]
Abstract
Understanding the formation of ice crystals is essential for tailoring the microstructure and physical properties of cryogels. This study investigated the effects and mechanisms of pectin molecular weight (Mw) on impacting ice crystal formation. Pectin fractions various Mw (10.13-212.20 kDa) were prepared by hydrothermal method. The solution of high Mw pectin fractions exhibited higher contact angle, lower water freedom, and stronger adsorption of water molecules. The splat experiment and molecular dynamic (MD) results confirmed that higher Mw pectin have stronger ice crystal growth inhibition activity than lower Mw pectin. Furthermore, the pore size distribution of the cryogel increased from 98-203 μm to 105-267 μm as the molecular weight decreased from 212.2 kDa to 121.0 kDa. Additionally, in the higher Mw pectin cryogel, stronger mechanical strength was observed. These findings suggested that changing the molecular weight of pectin has the potential to regulate the ice crystal growth, microstructure and physical properties of frozen products.
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Affiliation(s)
- Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
| | - Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhonghua Wu
- College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
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Polezhaeva TV, Zaitseva OO, Khudyakov AN, Sergushkina MI, Solomina ON. Cryoprotective Effect of Pectin Tanacetan from Tanacetum vulgare L. Biopreserv Biobank 2024; 22:336-345. [PMID: 38190112 DOI: 10.1089/bio.2023.0066] [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] [Indexed: 01/09/2024] Open
Abstract
We researched the ability of tanacetan pectin from inflorescences of common tansy Tanacetum vulgare L. to change the osmolarity and freezing point of water in solutions of cryoprotectants: glycerol-3.5%, dimethyl sulfoxide (DMSO)-10%, dimethylacetamide-10% (DMAC), and 1.2-propanediol (1.2-PD)-10%, as well as the effect of solutions of tanacetan (0.2%, 0.4%) on the kinetics of crystallization processes and the nature of crystal formation. We used a combination of protector and pectin that we tested earlier, which provided effective protection for human leukocytes and platelets, as well as bovine spermatozoa, at temperatures below freezing (-20°C and -80°C). It has been established that tanacetan slows down the process of water freezing in glycerol, but not in DMSO, DMAC, and 1.2-PD, promotes deeper supercooling of the medium, and affects the morphological structure of ice. The addition of pectin to the cryosolution increases the activity of the main cryoprotectant glycerol even at its low concentrations. The combination of glycerol and tanacetan can be effective in freezing biological materials, which is confirmed by the preservation of leukocytes at -20°C and -80°C for 7 days, platelets at -80°C for 30 days, and spermatozoa at -80°C within 1 day. A comprehensive analysis of the chemical, physicochemical, and cryoprotective properties of tanacetan indicates the prospect of using pectin in the cryopreservation of biological objects at temperatures of electric freezers.
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Affiliation(s)
- Tatyana Vitalyevna Polezhaeva
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Oksana Olegovna Zaitseva
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Andrey Nikolayevich Khudyakov
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Marta Igorevna Sergushkina
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Olga Nurzadinovna Solomina
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
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Ma Z, Dai C, Liu Y, Liu G, Mao X, Liu F, Liu X. Ultrasonic-antisolvent two-step assembly of carboxymethylated corn fiber gum-coated zein particles for enhanced curcumin delivery. Food Chem 2024; 434:137448. [PMID: 37748291 DOI: 10.1016/j.foodchem.2023.137448] [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: 08/05/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/27/2023]
Abstract
Zein particles (ZPs) have garnered considerable interest in delivery system construction for its capacity to encapsulate hydrophobic substances. Nonetheless, the instability of ZPs is an obstacle to application. Coating carboxymethylated corn fiber gum (CMCFG) which is a modified polysaccharide molecule enriched with anionic groups on the surface of ZPs is expected to overcome this limitation. Here, we evaluated the cell viability of CMCFG to Caco-2, proving the safety of CMCFG with different substitution degree (0.42, 0.52 and 0.70) below 20 mg/mL. Furthermore, curcumin, a hydrophobic model compound, was loaded onto ZPs coated with CMCFG using ultrasonic-antisolvent method, achieving a remarkable encapsulation efficiency (91.19%) and enhanced stability and bioaccessibility. Multiple characteristic approaches, such as zeta potential, FTIR, XRD, ultraviolet absorption spectra revealed that the assembly process mainly relied on hydrophobic interactions and electrostatic interactions. This study provides novel insights into encapsulation methods for hydrophobic nutrients.
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Affiliation(s)
- Zhiyuan Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science and Nutritional Engineering, China Agricultural University, 10008 Beijing, China
| | - Chenlin Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yike Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guoku Liu
- College of Agronomy, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Xueying Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, 10008 Beijing, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Sergushkina M, Khudyakov A, Zaitseva O, Polezhaeva T, Solomina O, Vetoshkin K, Butolina M. The Use of Pectins As Part of a Cryoprotective Solution For Long-term Storage of Human Platelet Concentrates. CRYOLETTERS 2022. [DOI: 10.54680/fr22610110312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND: Pectins have unique properties and great potential to become an indispensable component of cryoprotective environment for platelet freezing. OBJECTIVE: To investigate the possibility of including pectins (apple pectin AU-701, tanacetan) into the composition
of a cryoprotective solution for platelets during low-temperature storage. MATERIALS AND METHODS: Samples of platelet concentrates (PC) were frozen under the protection of complex solutions and stored in an electric freezer at -80 °C for 1 and 6 months. RESULT: The study
showed that of the basic cryoprotectants, the best effect in the preservation of PC was with dimethylacetamide (DMAC). The use of pectins as an additive to the base solution of DMAC statistically improves the preservation of PC after exposure to low temperatures (-80 ° C) for 30 and 180
days. CONCLUSIONS: We conclude that DMAC is more promising as a basis for the development of a new combined cryoprotectant for PC freezing. Moreover, the chemical structure of pectin determines the level of its cryoprotective action in relation to the preservation of PC.
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Affiliation(s)
- M.I. Sergushkina
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russian Federation
| | - A.N. Khudyakov
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russian Federation
| | - O.O. Zaitseva
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russian Federation
| | - T.V. Polezhaeva
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russian Federation
| | - O.N. Solomina
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russian Federation
| | - K.A. Vetoshkin
- The Federal State-Financed Scientific Institution Kirov Research Institute of Hematology and Blood Transfusion under the Federal Medical Biological Agency, Kirov, Russian Federation
| | - M.A. Butolina
- The Federal State-Financed Scientific Institution Kirov Research Institute of Hematology and Blood Transfusion under the Federal Medical Biological Agency, Kirov, Russian Federation
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Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions. FLUIDS 2021. [DOI: 10.3390/fluids6060228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size in all emulsions. Hydrogenated soybean oil (7 wt.%) was used to provide network stabilization in the continuous phase. All fresh emulsions with LMP in the aqueous phase formed a stable and self-supported matrix with higher viscosity and gel strength than emulsions without LMP. Emulsion viscosity and gel strength increased with an increase in water content. All emulsions showed gel-like properties (storage moduli (G’) > loss moduli (G’’)) related to the presence of LMP in the aqueous phase and increased water content. Freeze/thaw analysis using a differential scanning calorimeter showed improved stability of the water droplets in the presence of LMP in the aqueous phase. This study demonstrated the presence of LMP in the aqueous phase, its interaction with GMO at the interface, and fat crystals in the continuous phase that could support the water droplets’ aggregation to obtain stable elastic W/CO emulsions that could be used as low-fat table spreads.
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Sergushkina MI, Zaitseva OO, Khudyakov AN, Polezhaeva TV, Solomina ON. Apple Pectin as a New Component for Cryopreservation of Nucleated Cells. Biopreserv Biobank 2021; 20:84-89. [PMID: 34042513 DOI: 10.1089/bio.2021.0004] [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: 11/13/2022] Open
Abstract
This study explored the ability of apple pectin AU-701 to change the freezing point of water in cryoprotectant solutions with different penetrating abilities using glycerol, dimethyl sulfoxide (DMSO), 1,2-propanediol (1,2-PD), dimethyl acetamide (DMAC), hydroxyethyl starch (HES), hexamethylenebistetraoxyethylurea (or substance A-378), and in biological fluid (human venous blood). An effective interaction was used to protect human blood leukocytes at ultrafreezer temperature (-80°C). Apple pectin affects the freezing temperature of water in different ways and it depends on the medium in which it is dissolved, as it either slows down the freezing process (in glycerol) or accelerates it (venous blood). The addition of apple pectin to the cryosolution increases the activity of the base cryoprotector (glycerol) even at low concentrations. Therefore, the combination of these substances can be effective in freezing biological substances, which is proved by indicators of safety of leukocytes during the freezing process at low temperature (-80°C) for 14 days.
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Affiliation(s)
- Marta Igorevna Sergushkina
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Oksana Olegovna Zaitseva
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Andrey Nikolayevich Khudyakov
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Tatyana Vitalyevna Polezhaeva
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Olga Nyrzadinovna Solomina
- Institute of Physiology of Komi Scientific Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
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Zaitseva O, Khudyakov A, Sergushkina M, Solomina O, Polezhaeva T. Pectins as a universal medicine. Fitoterapia 2020; 146:104676. [DOI: 10.1016/j.fitote.2020.104676] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/19/2020] [Accepted: 06/10/2020] [Indexed: 02/06/2023]
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