Changes in the Molecular Characteristics of Bovine and Marine Collagen in the Presence of Proteolytic Enzymes as a Stage Used in Scaffold Formation

Photocatalytic Synthesis of Materials for Regenerative Medicine Using Complex Oxides with β-pyrochlore Structure

Graft copolymerization of methyl methacrylate onto cod collagen was carried out under visible light irradiation (λ = 400-700 nm) at 20-25 °C using the RbTe_1.5W_0.5O₆, CsTeMoO₆, and RbNbTeO₆ complex oxides with β-pyrochlore structure as photocatalysts. The as-prepared materials were characterized by X-ray diffraction, scanning electron microscopy, and UV-Vis diffuse reflectance spectroscopy. It was also found that RbNbTeO₆ with β-pyrochlore structure was not able to photocatalyze the reaction. Enzymatic hydrolysis of the obtained graft copolymers proceeds with the formation of peptides with a molecular weight (MW) of about 20 and 10 kDa. In contrast to collagen, which decomposes predominantly to peptides with MW of about 10 kDa, the ratio of fractions with MW of about 10 kDa and 20 kDa differs much less, their changes are symbatic, and the content of polymers with MW of more than 20 kDa is about 70% after 1 h in the case of graft copolymers. The data obtained indicate that synthetic fragments grafted to the collagen macromolecule do not prevent the hydrolysis of the peptide bonds but change the rate of polymer degradation. This is important for creating network matrix scaffolds based on graft copolymers by cross-linking peptides, which are products of enzymatic hydrolysis.

Aspects of In Vitro Biodegradation of Hybrid Fibrin-Collagen Scaffolds

The success of the regenerative process resulting from the implantation of a scaffold or a tissue-engineered structure into damaged tissues depends on a series of factors, including, crucially, the biodegradability of the implanted materials. The selection of a scaffold with appropriate biodegradation characteristics allows for synchronization of the degradation of the construct with the processes involved in new tissue formation. Thus, it is extremely important to characterize the biodegradation properties of potential scaffold materials at the stage of in vitro studies. We have analyzed the biodegradation of hybrid fibrin–collagen scaffolds in both PBS solution and in trypsin solution and this has enabled us to describe the processes of both their passive and enzymatic degradation. It was found that the specific origin of the collagen used to form part of the hybrid scaffolds could have a significant effect on the nature of the biodegradation process. It was also established, during comparative studies of acellular scaffolds and scaffolds containing stem cells, that the cells, too, make a significant contribution to changes in the biodegradation and structural properties of such scaffolds. The study results also provided evidence indicating the dependency between the pre-cultivation period for the cellular scaffolds and the speed and extent of their subsequent biodegradation. Our discussion of results includes an attempt to explain the mechanisms of the changes found. We hope that the said results will make a significant contribution to the understanding of the processes affecting the differences in the biodegradation properties of hybrid, biopolymer, and hydrogel scaffolds.

Sea grapes powder with addition of tempe rich in collagen: An anti-aging functional food

Background: This study aimed to determine the potential anti-aging effects of sea grapes and tempe (Fermented soybeans) collagen particle size, by measuring the activities of anti-glycation, antioxidant and tyrosinase inhibitors. Methods: Collagen was isolated from sea grapes and tempe freeze dried powder and treated with different NaOH concentrations (0.10 M; 0.20 M; 0.30 M), and CH 3COOH 1 M solution, separately. The collagen particle size was adjusted by stirring at 1000 rpm for 5 and 10 hours. 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to measure the antioxidant activity, and L-tyrosine and L-DOPA (l-3,4-dihydroxyphenylalanine) were used as a marker of tyrosine inhibition.  Results:  The collagen treated with 0.10 M NaOH produced the highest collagen yield (11.65%), and largest particle size (2455 nm). Additionally, this collagen, when treated for 5 hours, exhibited 24.70% antioxidant activity, 62.60% anti-glycation, 8.97% L-tyrosine, and 26.77% L-Dopa inhibition activities. Meanwhile, the collagen treated for 10 hours had a 9.98% antioxidant activity, 41.48% anti-glycation, 7.89% L-tyrosine, and 2.67% L-Dopa inhibition activity.   Conclusion: Sea grapes and tempe collagen powder treated with 0.10 M NaOH and stirred for 5 hours, as functional foods have anti-aging properties.

Sea grapes powder with the addition of tempe rich in collagen: An anti-aging functional food

Background: This study aimed to determine the potential anti-aging effects of sea grapes and tempe (fermented soybeans) collagen particle size, by measuring the activities of anti-glycation, antioxidant, and tyrosinase inhibitors. Methods: Collagen was isolated from freeze-dried sea grapes and tempe powder and treated with different NaOH concentrations (0.10 M; 0.20 M; 0.30 M), and CH 3COOH 1 M solution, separately. The collagen particle size was adjusted by stirring at 1000 rpm for 5 and 10 hours. 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to measure the antioxidant activity, and L-tyrosine and L-DOPA (l-3,4-dihydroxyphenylalanine) was used as a marker of tyrosine inhibition.  Results:  The collagen treated with 0.10 M NaOH produced the highest collagen yield (11.65%), and the largest particle size (2455 nm). Additionally, this collagen, when treated for 5 hours, exhibited 24.70% antioxidant activity, 62.60% anti-glycation, 8.97% L-tyrosine, and 26.77% L-Dopa inhibition activities. Meanwhile, the collagen treated for 10 hours had a 9.98% antioxidant activity, 41.48% anti-glycation, 7.89% L-tyrosine, and 2.67% L-Dopa inhibition activity.  Conclusion: Sea grapes and tempe collagen powder treated with 0.10 M NaOH and stirred for 5 hours, possess the best potential anti-aging properties as a functional food.