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Hussain Badar I, Wang Z, Chen Q, Liu Q, Ma J, Liu H, Kong B. Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions. Food Chem 2024; 442:138469. [PMID: 38266416 DOI: 10.1016/j.foodchem.2024.138469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/26/2024]
Abstract
Flaxseed-derived diglyceride (DAG)-based Pickering emulsions were fabricated using soy protein isolate (SPI) nanoparticles as stabilizer. The SPI nanoparticles were prepared under the combined action of heating and ultrasound treatment. The SPI nanoparticles exposed to 600 W power exhibited the smallest particle size (133.36 nm) and zeta potential (-34.77 mV). Ultrasonic treatment did not significantly impact the polypeptide chain's primary structure but induced changes in the secondary structure. The Pickering emulsions stabilized with ultrasound-treated SPI nanoparticles showed smaller particle size, lower zeta potential, and improved emulsifying properties. Notably, at 450 W power, these emulsions showed a higher solid-liquid balance, reduced mean square displacement, backscattering fluctuations, and turbiscan stability index. Besides, they displayed a more compact microstructure with smaller droplets. In conclusion, SPI subjected to heating and 450 W ultrasound power resulted in the fabrication of DAG-based Pickering emulsions with enhanced microstructure and stability.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Crilly S, Tapia VS, Bawn C, Tirella A. Developing an in vitro model of haematoma for study of intracerebral haemorrhage. Biomater Sci 2024; 12:2885-2898. [PMID: 38668741 DOI: 10.1039/d4bm00039k] [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: 05/29/2024]
Abstract
Intracerebral haemorrhage (ICH) is a devastating neurovascular attack with limited treatment options. Alternative, pre-clinical modelling approaches are required to identify and trial therapeutic drug compounds. In this study we have used alginate hydrogels to model blood insult in vitro. Human whole blood was mixed with alginate and encapsulated into hydrogel beads. Beads were then incorporated in a second layer of alginate containing hyaluronic acid/chitosan nanoparticles to mimic the mechanical properties of brain tissue and create a model haematoma. Beads and model haematomas were characterised to profile size, volume, mechanical properties, release capacity and storage stability over time. Beads and model haematomas stimulate a pro-inflammatory phenotype in human monocytic and macrophage-like cells, however have no pathogenic effect on brain endothelial and neuronal cell survival or function. In conclusion, we have developed an effective strategy to model ICH in vitro, to investigate the human immune response to blood insult.
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Affiliation(s)
- Siobhan Crilly
- Division of Neuroscience, School of Biological Sciences, Faculty of Biology, Medicine and Health, Manchester Academic Health Science Centre, The University of Manchester, Oxford Road, Manchester, M13 9PT, UK.
- Geoffrey Jefferson Brain Research Centre, The Manchester Academic Health Science Centre, Northern Care Alliance & University of Manchester, UK
| | - Victor Sebastian Tapia
- Division of Neuroscience, School of Biological Sciences, Faculty of Biology, Medicine and Health, Manchester Academic Health Science Centre, The University of Manchester, Oxford Road, Manchester, M13 9PT, UK.
- Geoffrey Jefferson Brain Research Centre, The Manchester Academic Health Science Centre, Northern Care Alliance & University of Manchester, UK
| | - Carlo Bawn
- Department of Chemistry, School of Natural Sciences, Chemistry Building, University of Manchester, Oxford Road, M13 9PL, UK
| | - Annalisa Tirella
- Division of Pharmacy and Optometry, School of Biological Sciences, Faculty of Biology, Medicine and Health, Manchester Academic Health Science Centre, The University of Manchester; Oxford Road, Manchester, M13 9PT, UK
- BIOtech centre, Department of Industrial Engineering, University of Trento, Via Sommarive 9, 38122 Trento, Italy
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Badar IH, Wang Z, Sun F, Xia X, Chen Q, Liu Q, Kong B, Liu H. Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate. Food Res Int 2024; 175:113812. [PMID: 38129013 DOI: 10.1016/j.foodres.2023.113812] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
This research aimed to create Pickering emulsions using modified soy protein isolate (SPI) as a stabilizer and flaxseed-derived diglyceride (DAG) as an oil phase. The SPI was modified through a process involving both heating and ultrasound treatment. The result indicated that the droplet size of emulsions increased with the increase in oil content (p < 0.05). For instance, the largest droplet size (23 µm) was observed at an oil-to-SPI dispersion ratio of 4:1 ratio (φ = 80), whereas the smallest droplet size (6.39 µm) was noticed at the 1:4 ratio. During the 7-day storage period, the emulsions with a 4:1 ratio (φ = 80) showed the lowest droplet size increase (from 23 µm to 25.58 µm). In contrast, the emulsions with a 1:1 ratio displayed the highest increase (from 19.39 µm to 74.29 µm). Creaming index results revealed that emulsions with a 4:1 ratio (φ = 80) showed no signs of creaming and phase separation than all other treatments (p < 0.05). Backscattering fluctuations (ΔBS) and turbiscan stability index (TSI) showed that emulsions with 4:1, 2:1, and 1:1 oil-to-SPI dispersion ratios had consistent ΔBS curves with higher and TSI curves with lower values. Optical microscopy, confocal laser scanning, and cryo-scanning electron microscopy revealed that emulsions with oil-to-SPI dispersion ratios of 4:1 and 2:1 had well-organized structures with no visible coalescence. Macromorphological and microrheological investigations demonstrated that emulsions with 80% oil content had the highest viscosity, both moduli, elasticity index, macroscopic viscosity index, and the lowest fluidity index and solid-liquid balance values. Moreover, these emulsions were more resistant to centrifugation and storage environments. In conclusion, the study determined that flaxseed-derived DAG-based high internal phase Pickering emulsions (φ = 80) had superior stability, improved viscoelasticity, and better rheological properties.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Ziyi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Zhang X, Chen J, Shao X, Li H, Jiang Y, Zhang Y, Yang D. Structural and Physical Properties of Alginate Pretreated by High-Pressure Homogenization. Polymers (Basel) 2023; 15:3225. [PMID: 37571120 PMCID: PMC10421316 DOI: 10.3390/polym15153225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/23/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
To develop a high-efficient extraction method, we investigated the use of high-pressure homogenization (HPH) as a novel pretreatment technology for the extraction of sodium alginate (SA) from Laminaria japonica. After the single-factor experiment, the results demonstrated that under the conditions of 100 MPa HPH pressure, 4 cycles, pH 6.0, and 0.5% EDTA for 3.0 h, the optimized extraction yield of HPH reached 34%. To further clarify the effect on the structural properties of HPH-extracted SA, we conducted comprehensive analysis using SEM, FTIR, MRS, NMR, XRD, TGA, and a T-AOC assay. Our findings revealed that HPH pretreatment significantly disrupted the structure of L. japonica cells and reduced their crystallinity to 76.27%. Furthermore, the antioxidant activity of HPH-extracted SA reached 0.02942 mgVceq∙mg-1. Therefore, the HPH pretreatment method is a potential strategy for the extraction of alginate.
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Affiliation(s)
- Xiu Zhang
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Jianrong Chen
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Xuezhi Shao
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Hongliang Li
- Guangxi Key Laboratory of Marine Natural Products and Combinatorial Biosynthesis Chemistry, Guangxi Academy of Sciences, Nanning 530007, China;
| | - Yongqiang Jiang
- Institute of Biology, Guangxi Academy of Sciences, Nanning 530007, China
| | - Yunkai Zhang
- College of Life Science and Technology, Guangxi University, Nanning 530004, China (X.S.)
| | - Dengfeng Yang
- Guangxi Key Laboratory of Marine Natural Products and Combinatorial Biosynthesis Chemistry, Guangxi Academy of Sciences, Nanning 530007, China;
- Institute of Biology, Guangxi Academy of Sciences, Nanning 530007, China
- College of Food and Quality Engineering, Nanning University, Nanning 541699, China
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Liu C, Tian Y, Ma Z, Zhou L. Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite. Foods 2023; 12:2366. [PMID: 37372577 DOI: 10.3390/foods12122366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 06/02/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
A Pickering emulsion was prepared using β-cyclodextrin (β-CD) and a cinnamaldehyde (CA)/β-CD composite as emulsifiers and corn oil, camellia oil, lard oil, and fish oil as oil phases. It was confirmed that Pickering emulsions prepared with β-CD and CA/β-CD had good storage stability. The rheological experiments showed that all emulsions had G' values higher than G″, thus confirming their gel properties. The results of temperature scanning rheology experiments revealed that the Pickering emulsion prepared with β-CD and CA/β-CD composites had high stability, in the range of 20-65 °C. The chewing properties of Pickering emulsions prepared by β-CD and corn oil, camellia oil, lard, and herring oil were 8.02 ± 0.24 N, 7.94 ± 0.16 N, 36.41 ± 1.25 N, and 5.17 ± 0.13 N, respectively. The chewing properties of Pickering emulsions made with the CA/β-CD composite and corn oil, camellia oil, lard, and herring oil were 2.51 ± 0.05 N, 2.56 ± 0.05 N, 22.67 ± 1.70 N, 3.83 ± 0.29 N, respectively. The texture properties confirmed that the CA/β-CD-composite-stabilized-emulsion had superior palatability. After 28 days at 50 °C, malondialdehyde (MDA) was detected in the emulsion. Compared with the β-CD and CA + β-CD emulsion, the CA/β-CD composite emulsion had the lowest content of MDA (182.23 ± 8.93 nmol/kg). The in vitro digestion results showed that the free fatty acid (FFA) release rates of the CA/β-CD composite emulsion (87.49 ± 3.40%) were higher than those of the β-CD emulsion (74.32 ± 2.11%). This strategy provides ideas for expanding the application range of emulsifier particles and developing food-grade Pickering emulsions with antioxidant capacity.
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Affiliation(s)
- Caihua Liu
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yachao Tian
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zihan Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Zhang S, Dong J, Pan R, Xu Z, Li M, Zang R. Structures, Properties, and Bioengineering Applications of Alginates and Hyaluronic Acid. Polymers (Basel) 2023; 15:polym15092149. [PMID: 37177293 PMCID: PMC10181120 DOI: 10.3390/polym15092149] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/27/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
In recent years, polymeric materials have been used in a wide range of applications in a variety of fields. In particular, in the field of bioengineering, the use of natural biomaterials offers a possible new avenue for the development of products with better biocompatibility, biodegradability, and non-toxicity. This paper reviews the structural and physicochemical properties of alginate and hyaluronic acid, as well as the applications of the modified cross-linked derivatives in tissue engineering and drug delivery. This paper summarizes the application of alginate and hyaluronic acid in bone tissue engineering, wound dressings, and drug carriers. We provide some ideas on how to replace or combine alginate-based composites with hyaluronic-acid-based composites in tissue engineering and drug delivery to achieve better eco-economic value.
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Affiliation(s)
- Shuping Zhang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Jiayu Dong
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Renxue Pan
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhenyang Xu
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mengyuan Li
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Rui Zang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
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