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Guillaumin S, Gurdal M, Zeugolis DI. Gums as Macromolecular Crowding Agents in Human Skin Fibroblast Cultures. Life (Basel) 2024; 14:435. [PMID: 38672707 PMCID: PMC11051389 DOI: 10.3390/life14040435] [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: 02/01/2024] [Revised: 03/10/2024] [Accepted: 03/19/2024] [Indexed: 04/28/2024] Open
Abstract
Even though tissue-engineered medicines are under intense academic, clinical, and commercial investigation, only a handful of products have been commercialised, primarily due to the costs associated with their prolonged manufacturing. While macromolecular crowding has been shown to enhance and accelerate extracellular matrix deposition in eukaryotic cell culture, possibly offering a solution in this procrastinating tissue-engineered medicine development, there is still no widely accepted macromolecular crowding agent. With these in mind, we herein assessed the potential of gum Arabic, gum gellan, gum karaya, and gum xanthan as macromolecular crowding agents in WS1 skin fibroblast cultures (no macromolecular crowding and carrageenan were used as a control). Dynamic light scattering analysis revealed that all macromolecules had negative charge and were polydispersed. None of the macromolecules affected basic cellular function. At day 7 (the longest time point assessed), gel electrophoresis analysis revealed that all macromolecules significantly increased collagen type I deposition in comparison to the non-macromolecular crowding group. Also at day 7, immunofluorescence analysis revealed that carrageenan; the 50 µg/mL, 75 µg/mL, and 100 µg/mL gum gellan; and the 500 µg/mL and 1000 µg/mL gum xanthan significantly increased both collagen type I and collagen type III deposition and only carrageenan significantly increased collagen type V deposition, all in comparison to the non-macromolecular crowding group at the respective time point. This preliminary study demonstrates the potential of gums as macromolecular crowding agents, but more detailed biological studies are needed to fully exploit their potential in the development of tissue-engineered medicines.
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Affiliation(s)
- Salome Guillaumin
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL) and Science Foundation Ireland (SFI) Centre for Research in Medical Devices (CÚRAM), Biomedical Sciences Building, University of Galway, H91 TK33 Galway, Ireland; (S.G.); (M.G.)
| | - Mehmet Gurdal
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL) and Science Foundation Ireland (SFI) Centre for Research in Medical Devices (CÚRAM), Biomedical Sciences Building, University of Galway, H91 TK33 Galway, Ireland; (S.G.); (M.G.)
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL), Charles Institute of Dermatology, Conway Institute of Biomolecular & Biomedical Research and School of Mechanical & Materials Engineering, University College Dublin (UCD), D04 V1W8 Dublin, Ireland
| | - Dimitrios I. Zeugolis
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL) and Science Foundation Ireland (SFI) Centre for Research in Medical Devices (CÚRAM), Biomedical Sciences Building, University of Galway, H91 TK33 Galway, Ireland; (S.G.); (M.G.)
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL), Charles Institute of Dermatology, Conway Institute of Biomolecular & Biomedical Research and School of Mechanical & Materials Engineering, University College Dublin (UCD), D04 V1W8 Dublin, Ireland
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Coria-Hernández J, Méndez-Albores A, Vázquez-Durán A, Arjona-Román JL, Meléndez-Pérez R. Development of a novel cryostructured composite coating of xanthan-bovine collagen-oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico. J Food Sci 2023; 88:5164-5175. [PMID: 37876289 DOI: 10.1111/1750-3841.16812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/15/2023] [Accepted: 10/06/2023] [Indexed: 10/26/2023]
Abstract
Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative-free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p < 0.05) decreased moisture absorption, water activity, and fungal growth. However, the composite coating minimally impacted the quality of biscuits in terms of color, texture profile, and surface microstructure. Overall, the cryostructured composite coating constitutes an advance in technological strategies aimed at the preservation of baked products. This will allow, in the future, the development of novel coatings on bakery products to generate new trends in the conservation of their properties and extension of shelf life. This could be achieved through the implementation of new technologies in the food industry, with the aim of making them more environmentally friendly and contributing to the generation of less plastic waste. PRACTICAL APPLICATION: The study and application of cryogels, as innovative systems in the food industry, allow to expand and diversify the materials that can function as coatings to maintain some quality characteristics, in this case in bakery products, so it is important to analyze their effects and consider them to improve conservation processes.
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Affiliation(s)
- Jonathan Coria-Hernández
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Abraham Méndez-Albores
- Laboratory 14-A1 Materials Science and Technology, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Alma Vázquez-Durán
- Laboratory 14-A1 Materials Science and Technology, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - José Luis Arjona-Román
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Rosalía Meléndez-Pérez
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
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Raschip IE, Fifere N, Lazar MM, Hitruc GE, Dinu MV. Ice-Templated and Cross-Linked Xanthan-Based Hydrogels: Towards Tailor-Made Properties. Gels 2023; 9:528. [PMID: 37504407 PMCID: PMC10378831 DOI: 10.3390/gels9070528] [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: 06/10/2023] [Revised: 06/25/2023] [Accepted: 06/27/2023] [Indexed: 07/29/2023] Open
Abstract
The use of polysaccharides with good film-forming properties in food packaging systems is a promising area of research. Xanthan gum (XG), an extracellular polysaccharide, has many industrial uses, including as a common food additive (E415). It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. Nevertheless, XG-based polymer films have some disadvantages, such as poor mechanical properties and high hydrophilic features, which reduce their stability when exposed to moisture and create difficulties in processing and handling. Thus, the objective of this work was to stabilize a XG matrix by cross-linking it with glycerol diglycidyl ether, 1,4-butanediol diglycidyl ether, or epichlorohydrin below the freezing point of the reaction mixture. Cryogelation is an ecological, friendly, and versatile method of preparing biomaterials with improved physicochemical properties. Using this technique, XG-based cryogels were successfully prepared in the form of microspheres, monoliths, and films. The XG-based cryogels were characterized by FTIR, SEM, AFM, swelling kinetics, and compressive tests. A heterogeneous morphology with interconnected pores, with an average pore size depending on both the nature of the cross-linker and the cross-linking ratio, was found. The use of a larger amount of cross-linker led to both a much more compact structure of the pore walls and to a significant decrease in the average pore size. The uniaxial compression tests indicated that the XG-based cryogels cross-linked with 1,4-butanediol diglycidyl ether exhibited the best elasticity, sustaining maximum deformations of 97.67%, 90.10%, and 81.80%, respectively.
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Affiliation(s)
- Irina Elena Raschip
- "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania
| | - Nicusor Fifere
- "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania
| | - Maria Marinela Lazar
- "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania
| | - Gabriela-Elena Hitruc
- "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania
| | - Maria Valentina Dinu
- "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487 Iasi, Romania
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Demir D, Goksen G, Ceylan S, Trif M, Rusu AV. Optimized Peppermint Essential Oil Microcapsules Loaded into Gelatin-Based Cryogels with Enhanced Antimicrobial Activity. Polymers (Basel) 2023; 15:2782. [PMID: 37447427 DOI: 10.3390/polym15132782] [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: 05/27/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, chitosan (Chi) was used to microencapsulate peppermint essential oil (PEO). A novel gelatin-based cryogel loaded with PEO microcapsules was further developed and characterized for potential applications. Four different cryogel systems were designed, and the morphological, molecular, physical and antibacterial properties were investigated. Additionally, the antimicrobial properties of PEO, alone and microcapsulated, incorporated into the cryogel network were evaluated. The observed gel structure of cryogels exhibited a highly porous morphology in the microcapsules. The highest values of the equilibrium swelling ratio were acquired for the GelCryo-ChiCap and GelCryo-PEO@ChiCap samples. The contact angle GelCryo-PEO@ChiCap sample was lower than the control (GelCryo) due to the water repelling of the essential oil. It has been found that the incorporation of encapsulated PEO into the cryogels would be more advantageous compared to its direct addition. Moreover, GelCryo-PEO@ChiCap cryogels showed the strongest antibacterial activities, especially against Staphylococcus aureus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria). The system that was developed showed promising results, indicating an improved antibacterial efficacy and enhanced structural properties due to the presence of microcapsules. These findings suggest that the system may be an appropriate candidate for various applications, including, but not limited to, drug release, tissue engineering, and food packaging. Finally, this system demonstrates a strategy to stabilize the releasing of the volatile compounds for creating successful results.
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Affiliation(s)
- Didem Demir
- Department of Chemistry and Chemical Process Technologies, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Türkiye
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Türkiye
| | - Seda Ceylan
- Department of Bioengineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Türkiye
| | - Monica Trif
- Centre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany
| | - Alexandru Vasile Rusu
- CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650 Cluj-Napoca, Romania
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Ultrasound-assisted diffusion of waxy starch cryogel on frozen-stored pork meat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Hellebois T, Gaiani C, Cambier S, Noo A, Soukoulis C. Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels. Carbohydr Polym 2022; 289:119424. [DOI: 10.1016/j.carbpol.2022.119424] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/26/2022] [Indexed: 12/26/2022]
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Xanthan gum in aqueous solutions: Fundamentals and applications. Int J Biol Macromol 2022; 216:583-604. [DOI: 10.1016/j.ijbiomac.2022.06.189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/24/2022]
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Hellebois T, Gaiani C, Soukoulis C. Freeze − thaw induced structuration of whey protein − alfalfa (Medicago sativa L.) galactomannan binary systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107389] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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