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Duggal M, Singh DP, Singh S, Khubber S, Garg M, Krishania M. Microwave-assisted acid extraction of high-methoxyl kinnow ( Citrus reticulata) peels pectin: Process, techno-functionality, characterization and life cycle assessment. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 9:100213. [PMID: 39157717 PMCID: PMC11326923 DOI: 10.1016/j.fochms.2024.100213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 06/03/2024] [Accepted: 07/16/2024] [Indexed: 08/20/2024]
Abstract
The present study assessed the efficacy of kinnow peel pectin-acetic acid extraction using microwave heating at 110 °C, pH 2.2 for 10 min with a 1:2 ratio supernatant to ethanol for higher yield. The kinnow peel was freeze dried and grinded to fine powder for pectin extraction. The microwave extracted (ME) kinnow pectin showed 833 mg equivalent weight, 7.44 % methoxyl content, 66.67 % degree of esterification, 63.15 % galacturonic acid content and evinced higher purity than commercial citrus pectin. ME kinnow pectin exhibited shear thinning behaviour while higher apparent viscosity (Pa. s) at 20 % concentration. The ME kinnow pectin showed characteristic functional groups and a less crystalline structure as deduced from FT-IR, SEM and XRD respectively, and a higher thermal decomposition analysed from TGA. Further, life cycle assessment (LCA) predicted that the ethanol and acetic acid were major contributors toward climate change in this study. ME kinnow pectin has the potential to be used as a commercial pectin in various food applications.
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Affiliation(s)
- Muskaan Duggal
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
| | - Devendra Pratap Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
| | - Saumya Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
| | - Sucheta Khubber
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil Deemed to be University, Navi Mumbai 400614, India
| | - Monika Garg
- National Agri-food Biotech Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
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2
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Mao Y, Dewi SR, Harding SE, Binner E. Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region. Food Chem 2024; 460:140549. [PMID: 39053277 DOI: 10.1016/j.foodchem.2024.140549] [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: 09/29/2023] [Revised: 06/27/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
This work investigated a sustainable and efficient approach of pectin extraction for banana peel waste valorisation and studied the influence of banana ripening stages (RS at 2,5 and 7). Although pectin content in banana peel raw material decreased during ripening, pectin extraction was favoured. The highest alcohol-insoluble solids (AIS) yield (12.5%) was achieved at 70 °C, 15 mins from RS 7 peel. All extracts were homogalacturan-rich with some rhamnogalacturonan-I content (showing HGA/RG-I ratio > 2) with varied degree of methylation (DM). The highest HGA content (837.2 mg/g AIS) and HGA/RG-I ratio (9.9) were achieved at 110 °C, 0 mins from RS 7, suggesting its promising application as gelling agent. The highest RG-I content (111.1 mg/g AIS) were obtained at 110 °C, 5 mins from RS 7, which was comparable with the pectin with reported prebiotic ability isolated from the literature, suggesting its potential application in novel products.
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Affiliation(s)
- Yujie Mao
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park campus, Nottingham, NG7 2RD, UK.
| | - Shinta R Dewi
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park campus, Nottingham, NG7 2RD, UK; Department of Bioprocess Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia.
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington campus, Loughborough LE12 5RD, UK.
| | - Eleanor Binner
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park campus, Nottingham, NG7 2RD, UK.
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3
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Ye S, Chen J, Cao S, Luo D, Ba L. Thymol application delays the decline of fruit quality in blueberries via regulation of cell wall, energy and membrane lipid metabolism. Food Chem 2024; 458:140193. [PMID: 38959798 DOI: 10.1016/j.foodchem.2024.140193] [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: 04/08/2024] [Revised: 06/17/2024] [Accepted: 06/21/2024] [Indexed: 07/05/2024]
Abstract
In this study, we evaluated the potential for exogenous thymol to slow this decline by measuring the effects of thymol application on cell wall, energy, and membrane lipid metabolism. The results showed that thymol application improved the preservation of the total soluble solids, titratable acidity, decay rate, and anthocyanin content, and effectively inhibited the accumulation of O2·-, H2O2, and malondialdehyde in blueberries during storage. Thymol application also effectively maintained fruit firmness, cell wall structure, and energy levels, while delaying the degradation of membrane phospholipids and unsaturated fatty acids during the storage of post-harvest blueberries. Therefore, exogenous thymol can maintain the quality of blueberry fruits by regulating energy and membrane lipid metabolism and reducing cell wall degradation. Thus, thymol-treatment could be a suitable biocontrol agent for maintaining blueberry quality and extending blueberry fruit storage life.
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Affiliation(s)
- Shengjie Ye
- School of Food Science and Engineering, Guiyang University, Guiyang 550005, China
| | - Jianye Chen
- College of Horticulture Science, South China Agricultural University, Guangzhou 510642, China
| | - Sen Cao
- School of Food Science and Engineering, Guiyang University, Guiyang 550005, China
| | - Donglan Luo
- School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China
| | - Liangjie Ba
- School of Food Science and Engineering, Guiyang University, Guiyang 550005, China.
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Pang Y, Peng Z, Ding K. An in-depth review: Unraveling the extraction, structure, bio-functionalities, target molecules, and applications of pectic polysaccharides. Carbohydr Polym 2024; 343:122457. [PMID: 39174094 DOI: 10.1016/j.carbpol.2024.122457] [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: 03/06/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 08/24/2024]
Abstract
Pectic polysaccharides have long been a challenging subject of research in the field of macromolecular science, given their complex structures and wide range of biological effects. However, the extensive exploration of pectic polysaccharides has been limited due to the intricacy of their structures. In this comprehensive review, we aim to provide a thorough summary of the existing knowledge on pectic polysaccharides, with a particular focus on aspects such as classification, extraction methodologies, structural analysis, elucidation of biological activities, and exploration of target molecules and signaling pathways. By conducting a comprehensive analysis of existing literature and research achievements, we strive to establish a comprehensive and systematic framework that can serve as a reference and guide for further investigations into pectic polysaccharides. Furthermore, this review delves into the applications of pectic polysaccharides beyond their fundamental attributes and characteristics, exploring their potential in fields such as materials, food, and pharmaceuticals. We pay special attention to the promising opportunities for pectic polysaccharides in the pharmaceutical domain and provide an overview of related drug development research. The aim of this review is to facilitate a holistic understanding of pectic polysaccharides by incorporating multifaceted research, providing valuable insights for further in-depth investigations into this significant polymer.
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Affiliation(s)
- Yunrui Pang
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China
| | - Zhigang Peng
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; China School of Life Science and Technology, China Pharmaceutical University, Nanjing 211198, PR China
| | - Kan Ding
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China.
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5
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JiZe XP, Fu YP, Li CY, Zhang CW, Zhao YZ, Kuang YC, Liu SQ, Huang C, Li LX, Tang HQ, Feng B, Chen XF, Zhao XH, Yin ZQ, Tian ML, Zou YF. Extraction, characterization and intestinal anti-inflammatory and anti-oxidative activities of polysaccharide from stems and leaves of Chuanminshen violaceum M. L. Sheh & R. H. Shan. JOURNAL OF ETHNOPHARMACOLOGY 2024; 332:118357. [PMID: 38763374 DOI: 10.1016/j.jep.2024.118357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 05/06/2024] [Accepted: 05/15/2024] [Indexed: 05/21/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Chuanminshen violaceum M. L. Sheh & R. H. Shan (CV) is used as a medicine with roots, which have the effects of benefiting the lungs, harmonizing the stomach, resolving phlegm and detoxifying. Polysaccharide is one of its main active components and has various pharmacological activities, but the structural characterization and pharmacological activities of polysaccharide from the stems and leaves parts of CV are still unclear. AIM OF THE STUDY The aim of this study was to investigate the optimal extraction conditions for ultrasound-assisted extraction of polysaccharide from CV stems and leaves, and to carry out preliminary structural analyses, anti-inflammatory and antioxidant effects of the obtained polysaccharide and to elucidate the underlying mechanisms. MATERIALS AND METHODS The ultrasonic-assisted extraction of CV stems and leaves polysaccharides was carried out, and the response surface methodology (RSM) was used to optimize the extraction process to obtain CV polysaccharides (CVP) under the optimal conditions. Subsequently, we isolated and purified CVP to obtain the homogeneous polysaccharide CVP-AP-I, and evaluated the composition, molecular weight, and structural features of CVP-AP-I using a variety of technical methods. Finally, we tested the pharmacological activity of CVP-AP-Ⅰ in an LPS-induced model of oxidative stress and inflammation in intestinal porcine epithelial cells (IPEC-J2) and explored its possible mechanism of action. RESULTS The crude polysaccharide was obtained under optimal extraction conditions and subsequently isolated and purified to obtain CVP-AP-Ⅰ (35.34 kDa), and the structural characterization indicated that CVP-AP-Ⅰ was mainly composed of galactose, galactose, rhamnose and glucose, which was a typical pectic polysaccharide. In addition, CVP-AP-Ⅰ attenuates LPS-induced inflammation and oxidative stress by inhibiting the expression of pro-inflammatory factor genes and proteins and up-regulating the expression of antioxidant enzyme-related genes and proteins in IPEC-J2, by a mechanism related to the activation of the Nrf2/Keap1 signaling pathway. CONCLUSION The results of this study suggest that the polysaccharide isolated from CV stems and leaves was a pectic polysaccharide with similar pharmacological activities as CV roots, exhibiting strong anti-inflammatory and antioxidant activities, suggesting that CV stems and leaves could possess the same traditional efficacy as CV roots, which is expected to be used in the treatment of intestinal diseases.
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Affiliation(s)
- Xiao-Ping JiZe
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Yu-Ping Fu
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Cen-Yu Li
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Chao-Wen Zhang
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Yu-Zhe Zhao
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Yu-Chao Kuang
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Si-Qi Liu
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Chao Huang
- Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, PR China
| | - Li-Xia Li
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Hua-Qiao Tang
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Bin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Xing-Fu Chen
- College of Agronomy, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Xing-Hong Zhao
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Zhong-Qiong Yin
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Meng-Liang Tian
- College of Agronomy, Sichuan Agricultural University, Chengdu, 611130, PR China
| | - Yuan-Feng Zou
- Natural Medicine Research Center, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, 611130, PR China; Key Laboratory of Animal Disease and Human Health of Sichuan Province, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, PR China.
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6
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Song H, Chen F, Cao Y, Wang F, Wang L, Xiong L, Shen X. Innovative Applications of Pectin in Lipid Management: Mechanisms, Modifications, Synergies, Nanocarrier Systems, and Safety Considerations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39241169 DOI: 10.1021/acs.jafc.4c06586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/08/2024]
Abstract
Pectin, a natural polysaccharide predominantly sourced from the cell walls of terrestrial plants, is widely regarded for its gelling, thickening, and stabilizing properties, which have extensive applications in the food, pharmaceutical, and biotechnological industries. This review discusses the mechanistic pathways by which pectin mediates its lipid-lowering properties, such as pectin's antioxidant activity, the modulation of gut microbiota, its anti-inflammatory properties, its capacity to bind bile acids and cholesterol, and its impact on the expression of genes associated with lipid metabolism. To enhance its hypolipidemic properties, chemical, physical, and enzymatic modification techniques are explored. Additionally, the synergistic effects of pectin in combination with other bioactive compounds such as phytosterols and polyphenols, as well as its potential in nanocarrier-mediated delivery systems for lipid-lowering agents, are highlighted. The review also conducts a critical analysis of the safety and regulatory considerations associated with pectin use, emphasizing the necessity for comprehensive toxicological evaluations and adherence to regulatory standards. This paper underscores the growing potential of pectin not only as a dietary fiber but also as a multifaceted agent for ameliorating hyperlipidemia, catalyzing a shift toward more targeted and efficacious lipid-lowering strategies.
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Affiliation(s)
- Haizhao Song
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fangmin Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yubo Cao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fang Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Luanfeng Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Ling Xiong
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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7
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Sinkora M, Fanciullino AL, Bertin N, Giovinazzo R, Zuber F, Leca A, Rolland-Sabaté A, Page D. Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree. Food Res Int 2024; 189:114495. [PMID: 38876585 DOI: 10.1016/j.foodres.2024.114495] [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: 01/11/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
The texture of tomato products can be modified by choice of variety, their growing conditions and/or processing method, but no clear explanation exists of the mechanisms that transform fruit tissue, how they act on texture, or whether genetics and processing impact the same physical parameters. We therefore conducted a study that processed 4 varieties produced under low/high nitrogen supply, into puree using both hot and cold break processes. No specific rheological signature allows discrimination between cultivar-induced or process-induced textural changes, but that they can be distinguished by sensory analysis. Growth conditions impacted but was not sensory distinguished. Both caused significant variations in 7 of 11 physico-chemical parameters, but the order of importance of these traits controlling texture varied, depending on whether the cause was genetic or process-related. Analysis of alcohol insoluble solids revealed a specific signature in pectin composition and conformation that could be linked to particle aggregation in the presence of lycopene-rich particles.
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Affiliation(s)
- Miarka Sinkora
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | - Anne-Laure Fanciullino
- INRAE, PSH, F-84000 Avignon, France; Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 Angers, France
| | - Nadia Bertin
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, F-49000 Angers, France
| | - Robert Giovinazzo
- Société Nationale Interprofessionnelle de la Tomate, Avignon, France
| | - François Zuber
- ZA Aeroport, CTCPA Ctr Tech Conservat Prod Agr, F-84911 Avignon 9, France
| | - Alexandre Leca
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | | | - David Page
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
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Van Rooyen B, De Wit M, Osthoff G, Van Niekerk J. Cactus Pear Mucilage ( Opuntia spp.) as a Novel Functional Biopolymer: Mucilage Extraction, Rheology and Biofilm Development. Polymers (Basel) 2024; 16:1993. [PMID: 39065310 PMCID: PMC11281074 DOI: 10.3390/polym16141993] [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: 04/30/2024] [Revised: 07/04/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
The investigation of novel, natural polymers has gained considerably more exposure for their desirable, often specific, functional properties. Multiple researchers have explored these biopolymers to determine their potential to address many food processing, packaging and environmental concerns. Mucilage from the cactus pear (Opuntia ficus-indica) is one such biopolymer that has been identified as possessing a functional potential that can be used in an attempt to enhance food properties and reduce the usage of non-biodegradable, petroleum-based packaging in the food industry. However, variations in the structural composition of mucilage and the different extraction methods that have been reported by researchers have considerably impacted mucilage's functional potential. Although not comparable, these factors have been investigated, with a specific focus on mucilage applications. The natural ability of mucilage to bind water, alter the rheology of a food system and develop biofilms are considered the major applications of mucilage's functional properties. Due to the variations that have been reported in mucilage's chemical composition, specifically concerning the proportions of uronic acids, mucilage's rheological and biofilm properties are influenced differently by changes in pH and a cross-linker. Exploring the factors influencing mucilage's chemical composition, while co-currently discussing mucilage functional applications, will prove valuable when evaluating mucilage's potential to be considered for future commercial applications. This review article, therefore, discusses and highlights the key factors responsible for mucilage's specific functional potential, while exploring important potential food processing and packaging applications.
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Affiliation(s)
- Brandon Van Rooyen
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Maryna De Wit
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Gernot Osthoff
- Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein 9301, South Africa
| | - Johan Van Niekerk
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
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9
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Kanniyappan H, Gnanasekar V, Parise V, Debnath K, Sun Y, Thakur S, Thakur G, Perumal G, Kumar R, Wang R, Merchant A, Sriram R, Mathew MT. Harnessing extracellular vesicles-mediated signaling for enhanced bone regeneration: novel insights into scaffold design. Biomed Mater 2024; 19:10.1088/1748-605X/ad5ba9. [PMID: 38917828 PMCID: PMC11305091 DOI: 10.1088/1748-605x/ad5ba9] [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: 01/24/2024] [Accepted: 06/25/2024] [Indexed: 06/27/2024]
Abstract
The increasing prevalence of bone replacements and complications associated with bone replacement procedures underscores the need for innovative tissue restoration approaches. Existing synthetic grafts cannot fully replicate bone vascularization and mechanical characteristics. This study introduces a novel strategy utilizing pectin, chitosan, and polyvinyl alcohol to create interpenetrating polymeric network (IPN) scaffolds incorporated with extracellular vesicles (EVs) isolated from human mesenchymal stem cells (hMSCs). We assess the osteointegration and osteoconduction abilities of these modelsin vitrousing hMSCs and MG-63 osteosarcoma cells. Additionally, we confirm exosome properties through Transmission Electron Microscopy (TEM), immunoblotting, and Dynamic Light Scattering (DLS).In vivo, chick allantoic membrane assay investigates vascularization characteristics. The study did not includein vivoanimal experiments. Our results demonstrate that the IPN scaffold is highly porous and interconnected, potentially suitable for bone implants. EVs, approximately 100 nm in size, enhance cell survival, proliferation, alkaline phosphatase activity, and the expression of osteogenic genes. EVs-mediated IPN scaffolds demonstrate promise as precise drug carriers, enabling customized treatments for bone-related conditions and regeneration efforts. Therefore, the EVs-mediated IPN scaffolds demonstrate promise as precise carriers for the transport of drugs, allowing for customized treatments for conditions connected to bone and efforts in regeneration.
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Affiliation(s)
- Hemalatha Kanniyappan
- Regeneratve Medicine and Disability Research Laboratory (RMDR), Department of Biomedical Sciences, University of Illinois College of Medicine, Rockford, IL, United States of America
- Department of Chemistry, Illinois Institute of Technology (IIT), Chicago, IL, United States of America
| | - Varun Gnanasekar
- University of Wisconsin-Madison, Madison, WI, United States of America
| | - Vincent Parise
- Regeneratve Medicine and Disability Research Laboratory (RMDR), Department of Biomedical Sciences, University of Illinois College of Medicine, Rockford, IL, United States of America
| | - Koushik Debnath
- College of Dentistry, University of Illinois, Chicago, IL, United States of America
| | - Yani Sun
- Department of Material Sciences, University of Illinois, Chicago, IL, United States of America
| | - Shriya Thakur
- Regeneratve Medicine and Disability Research Laboratory (RMDR), Department of Biomedical Sciences, University of Illinois College of Medicine, Rockford, IL, United States of America
| | - Gitika Thakur
- Regeneratve Medicine and Disability Research Laboratory (RMDR), Department of Biomedical Sciences, University of Illinois College of Medicine, Rockford, IL, United States of America
| | - Govindaraj Perumal
- Regeneratve Medicine and Disability Research Laboratory (RMDR), Department of Biomedical Sciences, University of Illinois College of Medicine, Rockford, IL, United States of America
| | - Raj Kumar
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, India
| | - Rong Wang
- Department of Chemistry, Illinois Institute of Technology (IIT), Chicago, IL, United States of America
| | - Aftab Merchant
- Regeneratve Medicine and Disability Research Laboratory (RMDR), Department of Biomedical Sciences, University of Illinois College of Medicine, Rockford, IL, United States of America
| | - Ravindran Sriram
- College of Dentistry, University of Illinois, Chicago, IL, United States of America
| | - Mathew T Mathew
- Regeneratve Medicine and Disability Research Laboratory (RMDR), Department of Biomedical Sciences, University of Illinois College of Medicine, Rockford, IL, United States of America
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10
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Hoffmann N, McFarlane HE. Xyloglucan side chains enable polysaccharide secretion to the plant cell wall. Dev Cell 2024:S1534-5807(24)00384-8. [PMID: 38971156 DOI: 10.1016/j.devcel.2024.06.006] [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: 12/13/2023] [Revised: 04/16/2024] [Accepted: 06/08/2024] [Indexed: 07/08/2024]
Abstract
Plant cell walls are essential for growth. The cell wall hemicellulose xyloglucan (XyG) is produced in the Golgi apparatus before secretion. Loss of the Arabidopsis galactosyltransferase MURUS3 (MUR3) decreases XyG d-galactose side chains and causes intracellular aggregations and dwarfism. It is unknown how changing XyG synthesis can broadly impact organelle organization and growth. We show that intracellular aggregations are not unique to mur3 and are found in multiple mutant lines with reduced XyG D-galactose side chains. mur3 aggregations disrupt subcellular trafficking and induce formation of intracellular cell-wall-like fragments. Addition of d-galacturonic acid onto XyG can restore growth and prevent mur3 aggregations. These results indicate that the presence, but not the composition, of XyG side chains is essential, likely by ensuring XyG solubility. Our results suggest that XyG polysaccharides are synthesized in a highly substituted form for efficient secretion and then later modified by cell-wall-localized enzymes to fine-tune cell wall properties.
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Affiliation(s)
- Natalie Hoffmann
- Department of Cell & Systems Biology, University of Toronto, Toronto, ON M5S 3B2, Canada
| | - Heather E McFarlane
- Department of Cell & Systems Biology, University of Toronto, Toronto, ON M5S 3B2, Canada.
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11
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Pedrosa LDF, Kouzounis D, Schols H, de Vos P, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydr Polym 2024; 335:122010. [PMID: 38616103 DOI: 10.1016/j.carbpol.2024.122010] [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: 11/16/2023] [Revised: 02/16/2024] [Accepted: 02/29/2024] [Indexed: 04/16/2024]
Abstract
The mesocarp (albedo) of passion fruit is considered a waste product but rich in soluble fibers, especially pectins. Biological activity and health benefits of pectins have recently emerged, especially in colorectal cancer and attenuating inflammation. Pectin conventional extraction often uses mineral acids, which can be hazardous to the environment, and alternatives can be costly. Here, we assessed a high-temperature and pressure method to extract pectin from the passion fruit albedo and evaluated the differences from the water-soluble fractions extracted. HPSEC, HPAEC, FTIR-ATR, and HSQC-NMR were performed to identify and confirm the highly methylated homogalacturonan structures. The heat-modified samples showed a decreased molecular size compared to the untreated sample. Colorectal cancer cell lines showed reduced viability after being treated with different doses of modified samples, with two of them, LW-MP3 and 4, showing the most potent effects. All samples were detected inside cells by immunofluorescence assay. It was observed that LW-MP3 and 4 upregulated the p53 protein, indicating cell-cycle arrest and the cleaved caspase-9 in one of the cell lines, with LW-MP4 enhancing cell death by apoptosis. Since the modified samples were composed of hydrolyzed homogalacturonans, those probably were the responsible structures for these anti-cancer effects.
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Affiliation(s)
- Lucas de Freitas Pedrosa
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil; Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Dimitrios Kouzounis
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Henk Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Paul de Vos
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, the Netherlands.
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo 05508-000, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo 05508-080, SP, Brazil.
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12
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Kaczmarska A, Pieczywek PM, Cybulska J, Zdunek A. Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I. Sci Rep 2024; 14:11454. [PMID: 38769105 PMCID: PMC11106296 DOI: 10.1038/s41598-024-62180-2] [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: 12/21/2023] [Accepted: 05/14/2024] [Indexed: 05/22/2024] Open
Abstract
This study focuses on pectin covalently linked in cell walls from two sources, apples and carrots, that was extracted using diluted alkali, and it describes changes in the rheological properties of diluted alkali-soluble pectin (DASP) due to enzymatic treatment. Given DASP's richness of rhamnogalacturonan I (RG-I), RG-I acetyl esterase (RGAE), rhamnogalacturonan endolyase (RGL), and arabinofuranosidase (ABF) were employed in various combinations for targeted degradation of RG-I pectin chains. Enzymatic degradations were followed by structural studies of pectin molecules using atomic force microscopy (AFM) as well as measurements of rheological and spectral properties. AFM imaging revealed a significant increase in the length of branched molecules after incubation with ABF, suggesting that arabinose side chains limit RG-I aggregation. Structural modifications were confirmed by changes in the intensity of bands in the pectin fingerprint and anomeric region on Fourier transform infrared spectra. ABF treatment led to a decrease in the stability of pectic gels, while the simultaneous use of ABF, RGAE, and RGL enzymes did not increase the degree of aggregation compared to the control sample. These findings suggest that the association of pectin chains within the DASP fraction may rely significantly on intermolecular interactions. Two mechanisms are proposed, which involve side chains as short-range attachment points or an extended linear homogalacturonan conformation favoring inter-chain interactions over self-association.
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Affiliation(s)
- Adrianna Kaczmarska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270, Lublin, Poland.
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13
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Sionkowski P, Kruszewska N, Kreitschitz A, Gorb SN, Domino K. Application of Recurrence Plot Analysis to Examine Dynamics of Biological Molecules on the Example of Aggregation of Seed Mucilage Components. ENTROPY (BASEL, SWITZERLAND) 2024; 26:380. [PMID: 38785629 PMCID: PMC11119629 DOI: 10.3390/e26050380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/25/2024]
Abstract
The goal of the research is to describe the aggregation process inside the mucilage produced by plant seeds using molecular dynamics (MD) combined with time series algorithmic analysis based on the recurrence plots. The studied biological molecules model is seed mucilage composed of three main polysaccharides, i.e. pectins, hemicellulose, and cellulose. The modeling of biological molecules is based on the assumption that a classical-quantum passage underlies the aggregation process in the mucilage, resulting from non-covalent interactions, as they affect the macroscopic properties of the system. The applied recurrence plot approach is an important tool for time series analysis and data mining dedicated to analyzing time series data originating from complex, chaotic systems. In the current research, we demonstrated that advanced algorithmic analysis of seed mucilage data can reveal some features of the dynamics of the system, namely temperature-dependent regions with different dynamics of increments of a number of hydrogen bonds and regions of stable oscillation of increments of a number of hydrophobic-polar interactions. Henceforth, we pave the path for automatic data-mining methods for the analysis of biological molecules with the intermediate step of the application of recurrence plot analysis, as the generalization of recurrence plot applications to other (biological molecules) datasets is straightforward.
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Affiliation(s)
- Piotr Sionkowski
- Institute of Theoretical and Applied Informatics, Polish Academy of Sciences, ul. Bałtycka 5, 44-100 Gliwice, Poland; (P.S.); (K.D.)
| | - Natalia Kruszewska
- Group of Modeling of Physicochemical Processes, Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, 85-796 Bydgoszcz, Poland
| | - Agnieszka Kreitschitz
- Department of Plant Developmental Biology, University of Wrocław, ul. Kanonia 6/8, 50-328 Wrocław, Poland;
| | - Stanislav N. Gorb
- Department of Functional Morphology and Biomechanics, Kiel University, Am Botanischen Garten 1-9, D-24098 Kiel, Germany;
| | - Krzysztof Domino
- Institute of Theoretical and Applied Informatics, Polish Academy of Sciences, ul. Bałtycka 5, 44-100 Gliwice, Poland; (P.S.); (K.D.)
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14
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Shen SC, Lee NA, Lockett WJ, Acuil AD, Gazdus HB, Spitzer BN, Buehler MJ. Robust myco-composites: a biocomposite platform for versatile hybrid-living materials. MATERIALS HORIZONS 2024; 11:1689-1703. [PMID: 38315077 DOI: 10.1039/d3mh01277h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Fungal mycelium, a living network of filamentous threads, thrives on lignocellulosic waste and exhibits rapid growth, hydrophobicity, and intrinsic regeneration, offering a potential means to create next-generation sustainable and functional composites. However, existing hybrid-living mycelium composites (myco-composites) are tremendously constrained by conventional mold-based manufacturing processes, which are only compatible with simple geometries and coarse biomass substrates that enable gas exchange. Here we introduce a class of structural myco-composites manufactured with a novel platform that harnesses high-resolution biocomposite additive manufacturing and robust mycelium colonization with indirect inoculation. We leverage principles of hierarchical composite design and selective nutritional provision to create a robust myco-composite that is scalable, tunable, and compatible with complex geometries. To illustrate the versatility of this platform, we characterize the impact of mycelium colonization on mechanical and surface properties of the composite. We found that our method yields the strongest mycelium composite reported to date with a modulus of 160 MPa and tensile strength of 0.72 MPa, which represents over a 15-fold improvement over typical mycelium composites, and further demonstrate unique applications with fabrication of foldable bio-welded containers and flexible mycelium textiles. This study bridges the gap between biocomposite and hybrid-living materials research, opening the door to advanced structural mycelium applications and demonstrating a novel platform for development of diverse hybrid-living materials.
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Affiliation(s)
- Sabrina C Shen
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Materials Science and Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Nicolas A Lee
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- School of Architecture and Planning, Media Lab, Massachusetts Institute of Technology, 75 Amherst Street, Cambridge, MA, 02139, USA
| | - William J Lockett
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- MIT Center for Art, Science & Technology (CAST), Massachusetts Institute of Technology, 77 Massachusetts Ave. 10-183, Cambridge, MA 02139, USA
- Department of Media, Culture, and Communication, New York University, 239 Greene Street, New York, NY, 10003, USA
| | - Aliai D Acuil
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Hannah B Gazdus
- School of Architecture and Planning, Media Lab, Massachusetts Institute of Technology, 75 Amherst Street, Cambridge, MA, 02139, USA
- Department of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Branden N Spitzer
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Materials Science and Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Markus J Buehler
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
- Department of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
- Center for Computational Science and Engineering, Schwarzman College of Computing, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
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15
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Wu CL, Liu ZW, Liao JS, Qi JR. Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties. Int J Biol Macromol 2024; 265:130724. [PMID: 38479656 DOI: 10.1016/j.ijbiomac.2024.130724] [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: 12/27/2023] [Revised: 03/03/2024] [Accepted: 03/06/2024] [Indexed: 03/23/2024]
Abstract
The influence of RG-I domains on high methoxyl pectin (HMP) sugar-acid gel properties has rarely been reported. In our work, HMP was modified by enzymatic de-esterification and degradation of RG-I domains to compare and analyze the relationship between the structure and final sugar-acid gel properties. The results showed that the degree of esterification (DE) of REP (pectin degraded by rhamnosidase) and GEP (pectin debranched by galactosidase) was the same as that of untreated HMP, whereas the DE of PMEP (pectin de-esterified by pectin methyl esterase) decreased from 59.63 % to 54.69 %. The monosaccharide composition suggested no significant changes in the HG and RG-I structural domains of PMEP. In contrast, the percentage of RG-I structural domains of REP and GEP dropped from 37 % to about 28 %, accompanied by a reduction in the proportion of the RG-I backbones and side chains. The rheological characterization of sugar-acid gels demonstrated an enhanced gel grade for PMEP and a weakened one for REP and GEP. Moreover, we constructed a correlation relationship between the fine structure of pectin and the properties of the sugar-acid gels, confirming the critical contribution of the RG-I region (especially the neutral sugar side chains) to the HMP sugar-acid gels.
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Affiliation(s)
- Chun-Lin Wu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Zi-Wei Liu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Guangzhou City) Biotechnology Co. Ltd., Guangzhou 510640, PR China
| | - Jun-Ru Qi
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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16
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Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3216-3227. [PMID: 38072678 DOI: 10.1002/jsfa.13208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 11/13/2023] [Accepted: 12/04/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed. RESULTS Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions. CONCLUSION These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Nutrition, Faculty of Health Science, Universitas Mohammad Natsir Bukittinggi, Bukittinggi, Indonesia
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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17
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Iñiguez-Moreno M, Pizaña-Aranda JJP, Ramírez-Gamboa D, Ramírez-Herrera CA, Araújo RG, Flores-Contreras EA, Iqbal HMN, Parra-Saldívar R, Melchor-Martínez EM. Enhancing pectin extraction from orange peel through citric acid-assisted optimization based on a dual response. Int J Biol Macromol 2024; 263:130230. [PMID: 38373564 DOI: 10.1016/j.ijbiomac.2024.130230] [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: 10/02/2023] [Revised: 01/26/2024] [Accepted: 02/14/2024] [Indexed: 02/21/2024]
Abstract
Pectin is widely used in several products in the industry. Conventionally, strong and harmful acids are used for its extraction. This study optimized the extraction of orange peel's pectin using citric acid, considering yield and degree of esterification (DE) as response variables. Proximal analyses were performed, and the samples were subjected to a Box-Behnken design on three central points, considering as variables the temperature, time, and pH. The results of proximate analyses of the orange peels revealed 11.76 % moisture content, 87.26 % volatiles, 0.09 % ash, 50.45 % soluble carbohydrates, 70.60 % total carbohydrates, 0.89 % fixed carbon, 5.35 % lipids, and 36.75 mg GAE/g of phenolic compounds. The resulting second-order polynomial model described the relation of the input and output variables related to each other. The best performance to obtain a higher yield (18.18 %) of high methoxyl pectin (DE 50 %) was set at 100 °C/30 min/pH 2.48. Pectin showed antioxidant properties by ABTS and DPPH assays and similar thermal properties to the commercial polymer. Its equivalent weight was 1219.51 mol/g, and the methoxyl and anhydrouronic acid were 2.23 and 67.10 %, respectively. Hence, pectin extraction with citric acid results in a high-quality polymer and could be used as a gelling agent, stabilizer, or texturizer in food products.
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Affiliation(s)
- Maricarmen Iñiguez-Moreno
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - José Juan Pablo Pizaña-Aranda
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Diana Ramírez-Gamboa
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | | | - Rafael G Araújo
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Elda A Flores-Contreras
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Roberto Parra-Saldívar
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico
| | - Elda M Melchor-Martínez
- Tecnologico de Monterrey, School and Engineering and Science, 64849, Mexico; Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, 64849, Mexico.
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18
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Chiang BH, Vega G, Dunwoody SC, Patnode ML. Bacterial interactions on nutrient-rich surfaces in the gut lumen. Infect Immun 2024:e0048023. [PMID: 38506518 DOI: 10.1128/iai.00480-23] [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] [Indexed: 03/21/2024] Open
Abstract
The intestinal lumen is a turbulent, semi-fluid landscape where microbial cells and nutrient-rich particles are distributed with high heterogeneity. Major questions regarding the basic physical structure of this dynamic microbial ecosystem remain unanswered. Most gut microbes are non-motile, and it is unclear how they achieve optimum localization relative to concentrated aggregations of dietary glycans that serve as their primary source of energy. In addition, a random spatial arrangement of cells in this environment is predicted to limit sustained interactions that drive co-evolution of microbial genomes. The ecological consequences of random versus organized microbial localization have the potential to control both the metabolic outputs of the microbiota and the propensity for enteric pathogens to participate in proximity-dependent microbial interactions. Here, we review evidence suggesting that several bacterial species adopt organized spatial arrangements in the gut via adhesion. We highlight examples where localization could contribute to antagonism or metabolic interdependency in nutrient degradation, and we discuss imaging- and sequencing-based technologies that have been used to assess the spatial positions of cells within complex microbial communities.
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Affiliation(s)
- Bo Huey Chiang
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
- Graduate Program in Biological Sciences and Engineering, University of California, Santa Cruz, California, USA
| | - Giovanni Vega
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
- Graduate Program in Biological Sciences and Engineering, University of California, Santa Cruz, California, USA
| | - Sarah C Dunwoody
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
| | - Michael L Patnode
- Department of Microbiology and Environmental Toxicology, University of California, Santa Cruz, California, USA
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19
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Ganatra P, Jyothish L, Mahankal V, Sawant T, Dandekar P, Jain R. Drug-loaded vegan gummies for personalized dosing of simethicone: A feasibility study of semi-solid extrusion-based 3D printing of pectin-based low-calorie drug gummies. Int J Pharm 2024; 651:123777. [PMID: 38181992 DOI: 10.1016/j.ijpharm.2024.123777] [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: 10/09/2023] [Revised: 01/02/2024] [Accepted: 01/02/2024] [Indexed: 01/07/2024]
Abstract
Chewable gummies are an attractive dosage form for all age groups because of their appearance and texture. Although, this dosage form has been highly preferred administering nutraceuticals, its application in the pharmaceutical sector is worth exploring. In this study, simethicone (SMT), an OTC drug prescribed for anti-flatulence was incorporated in pectin- based, low-calorie, 3D printed gummies. Semi-solid extrusion (SSE)-based 3D printing was used to dispense personalized dose of SMT i.e 40 mg for children and 125 mg for adults. Formulation optimization was carried out based on the texture profile of the gummies, using a texture analyzer. The inks were thoroughly characterized for their rheological behavior since it is a critical attribute for SSE-based 3D printing. Printing parameters like the printing speed, layer height and the type of the nozzle were optimized based on the printing accuracy achieved. The printed gummies were further evaluated for their disintegration time, drug content, weight variation, water activity and total microbial count. SSE-based 3D printing was found to be an effective tool to print pectin-based shear thinning gels for accurate drug dispensing. The texture profile of the printed gummies was comparable to the gummies prepared by conventional method as well as the marketed samples.
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Affiliation(s)
- Pankti Ganatra
- Department of Biological Sciences and Biotechnology, Institute of Chemical Technology, Mumbai, India
| | - Lakshmi Jyothish
- Department of Food Processing and Technology, Institute of Chemical Technology, Mumbai, India
| | - Vaishnavi Mahankal
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Tanvi Sawant
- Department of Biological Sciences and Biotechnology, Institute of Chemical Technology, Mumbai, India
| | - Prajakta Dandekar
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India.
| | - Ratnesh Jain
- Department of Biological Sciences and Biotechnology, Institute of Chemical Technology, Mumbai, India.
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20
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Slavov A, Chalova V. Physicochemical Characterization of Pectic Polysaccharides from Rose Essential Oil Industry By-Products. Foods 2024; 13:270. [PMID: 38254571 PMCID: PMC10814715 DOI: 10.3390/foods13020270] [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: 12/04/2023] [Revised: 12/27/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food industry as jelling agents. Seven industrial by-products were investigated as a source of pectic polysaccharides: four samples resulted from the treatment of Rosa damascena, two from Rosa alba, and one from Rosa centifolia. Three by-products were from steam-water distillation, two from CO2-supercritical extraction, and two after extraction with hexane and 1,1,1,2-tetrafluoroethane. The by-products were pretreated with 70% ethanol and extracted with 0.1 M HCl. The highest polysaccharide yield was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) Rosa damascena by-products (13.98 ± 0.14%), followed by hexane (RD_X) and CO2-extracted (RD_CO2) Rosa damascena (12.68 ± 0.11 and 12.66 ± 0.10%, respectively). The polysaccharides were middle-methoxylated pectins, except RD_F and RD_X, having 26.68 ± 1.14 and 31.39 ± 1.39 mol % degree of methoxylation (low-methoxyl pectins). The polysaccharides had molecular masses in the 2.3-2.6 × 104 Da range. The rheological studies suggested RD_F formed a strong high-sucrose gel, while the others yielded weak gels. RD_F and RD_X formed strong Ca2+-mediated gels, comparable with commercial low-methoxylated citrus pectin. This study suggests that rose oil industry by-products could be successfully valorized and yield pectic polysaccharides with gelling properties, comparable with commercial citrus pectins.
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Affiliation(s)
- Anton Slavov
- Department of Organic and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria;
| | - Vesela Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
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21
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Gomaa MAE, Allam MG, Mokhtar E, Ayad EHE, Darwish SM, Darwish AMG. Nano casein-pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt. Front Nutr 2024; 10:1288202. [PMID: 38268670 PMCID: PMC10806235 DOI: 10.3389/fnut.2023.1288202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 11/30/2023] [Indexed: 01/26/2024] Open
Abstract
Protein complexes with a nutritional value, heat stability, and gelling properties with no negative impact on culture viability have promising application prospects in the fermentation industry. The aim of the study was to investigate the possibility of applying physical modification seeking high-protein-fortified yoghurt production using the nano casein-pectin NCP complex as an active colloidal system with enhanced structural and thermal properties and monitor the quality properties of the physicochemical, heat stability, rheological, starter culture viability and sensory evaluation of fortified products comparing with the plain control throughout the cold storage. High-energy ball milling (HEBM) technique was used to produce nanoparticles of casein powder and smaller particles of pectin individually, and particle size and zeta potential was assessed. Deferent Nano casein-pectin (NCP) complex formulations were prepared, their physicochemical properties were assessed including protein quality via Amino Acid Analyzer (AAA), viscosity, thermogravimetric analysis (TGA), and then used in fortification of skimmed milk and low-fat yoghurt to monitor the fortification effects. The particle sizes showed to be ≈166 nm and 602.6 nm for nano-casein and pectin, respectively. Milk fortification with the NCP complex has significantly increased the nutritional value represented in increased protein content (7.19 g/100 g in NCP5); Ca, P, and S content (2,193.11, 481.21, and 313.77 ppm); and amino acid content with first limiting amino acids; histidine (0.89 mg/g), methionine (0.89 mg/g), and low content of hydrophobic amino acids (HAAs) may cause aggregation. NPC fortification enhanced physicochemical properties announced in enhanced viscosity (62. mP.s in NCP5) and heat stability (up to 200°C) compared with control skimmed milk (SM). NCP yoghurt fortification significantly increased protein content to 11 mg/100 g in T5, enhanced viscosity to 48.44 mP.s in T3, decreased syneresis to 16% in T5, and enhanced LAB viability which was translated in preferable sensorial properties. Applying fortification with nanoparticles of the casein-pectin (NCP) complex balanced the amino acid content and improved physicochemical, rheological, nutritional, and sensorial properties and LAB viability, which can be recommended further in functional food applications.
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Affiliation(s)
- Mohamed A. E. Gomaa
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Marwa G. Allam
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Esraa Mokhtar
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Eman H. E. Ayad
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Saeid M. Darwish
- Food Science Department, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Amira M. G. Darwish
- Food Industry Technology Program, Faculty of Industrial and Energy Technology, Borg Al Arab Technological University (BATU), Alexandria, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
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22
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Mileti O, Baldino N, Luzzi S, Lupi FR, Gabriele D. Interfacial Rheological Study of β-Casein/Pectin Mixtures at the Air/Water Interface. Gels 2024; 10:41. [PMID: 38247764 PMCID: PMC10815610 DOI: 10.3390/gels10010041] [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: 11/17/2023] [Revised: 12/20/2023] [Accepted: 12/27/2023] [Indexed: 01/23/2024] Open
Abstract
Colloidal food products, such as emulsions, foams, gels, and dispersions, are complex systems that need the presence of stabilizing agents to enable their formation and provide stability. Proteins are often used for food foams and emulsions because of their ability to lower interfacial tension and make viscoelastic interfaces. Generally, to improve the resistance against rupture, polysaccharides are used in association with the proteins. Pectin is a complex polysaccharide that can help to stabilize foams or emulsions. This work aims at studying the mechanical resistance of the interface formed by mixtures of β-casein and pectin at high and low methoxylation degrees at the air/water interface using dilatational and shear kinematics. Frequency sweep tests, in the linear region, were performed in shear at different aging times and in dilatational mode, and the rheological data were analyzed. The transient data of the surface tension were analyzed by kinetic models to obtain the characteristic rates of the interfacial phenomena. The kinetic mechanisms of the protein/pectin mixed systems are controlled by protein and show a weak gel behavior for short aging times. The interfaces obtained with both pectins in a mixture with β-casein evolved with time, gelling and showing a solid-like behavior at concentrations of 1 and 10 g/L and after 3.5 h of aging time. The interfacial shear trend obtained suggests a good stabilizing effect of the pectins from citrus with long aging times.
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Affiliation(s)
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.) University of Calabria, I-87036 Rende, Italy; (O.M.); (S.L.); (F.R.L.); (D.G.)
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23
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Islam MM, Raikwar S. Enhancement of Oral Bioavailability of Protein and Peptide by Polysaccharide-based Nanoparticles. Protein Pept Lett 2024; 31:209-228. [PMID: 38509673 DOI: 10.2174/0109298665292469240228064739] [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: 12/12/2023] [Revised: 02/01/2024] [Accepted: 02/14/2024] [Indexed: 03/22/2024]
Abstract
Oral drug delivery is a prevalent and cost-effective method due to its advantages, such as increased drug absorption surface area and improved patient compliance. However, delivering proteins and peptides orally remains a challenge due to their vulnerability to degradation by digestive enzymes, stomach acids, and limited intestinal membrane permeability, resulting in poor bioavailability. The use of nanotechnology has emerged as a promising solution to enhance the bioavailability of these vital therapeutic agents. Polymeric NPs, made from natural or synthetic polymers, are commonly used. Natural polysaccharides, such as alginate, chitosan, dextran, starch, pectin, etc., have gained preference due to their biodegradability, biocompatibility, and versatility in encapsulating various drug types. Their hydrophobic-hydrophilic properties can be tailored to suit different drug molecules.
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Affiliation(s)
- Md Moidul Islam
- Department of Pharmaceutics, ISF College of Pharmacy, GT Road, Moga-142001, Punjab, India
| | - Sarjana Raikwar
- Department of Pharmaceutics, ISF College of Pharmacy, GT Road, Moga-142001, Punjab, India
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24
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Zhao Y, Bi J, Zhao X, Engelsen SB, Wu X, Ma Y, Guo Y, Du Q, Yi J. New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation. Int J Biol Macromol 2023; 253:127515. [PMID: 37865353 DOI: 10.1016/j.ijbiomac.2023.127515] [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: 10/14/2022] [Revised: 09/16/2023] [Accepted: 10/08/2023] [Indexed: 10/23/2023]
Abstract
Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
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Affiliation(s)
- Yuanyuan Zhao
- 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 100193, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg 1958, Denmark
| | - 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 100193, China.
| | - Xiaoyan Zhao
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Søren Balling Engelsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg 1958, Denmark
| | - Xinye Wu
- 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 100193, China
| | - 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 100193, China
| | - Yuxia Guo
- 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 100193, China
| | - Qianqian Du
- 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 100193, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, 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 100193, China.
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25
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Xue H, Gao Y, Wu L, Cai X, Liao J, Tan J. Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 38108271 DOI: 10.1080/10408398.2023.2291187] [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: 12/19/2023]
Abstract
Fruits and vegetables contain polysaccharides, polyphenols, antioxidant enzymes, and various vitamins, etc. Fruits and vegetables polysaccharides (FVPs), as an important functional factor in health food, have various biological activities such as lowering blood sugar, blood lipids, blood pressure, inhibiting tumors, and delaying aging, etc. In addition, FVPs exhibit good physicochemical properties including low toxicity, biodegradability, biocompatibility. Increasing research has confirmed that FVPs could enhance the stability and biological activities of anthocyanins, affecting their bioavailability to improve food quality. Simultaneously, the addition of FVPs in natural starch suspension could improve the physicochemical properties of natural starch such as viscosity, gelling property, water binding capacity, and lotion stability. Hence, FVPs are widely used in the modification of natural anthocyanins/starch. A systematic review of the latest research progress and future development prospects of FVPs is very necessary to better understand them. This paper systematically reviews the latest progress in the extraction, purification, structure, and analysis techniques of FVPs. Moreover, the review also introduces the potential mechanisms, evaluation methods, and applications of the interaction between polysaccharides and anthocyanins/starch. The findings can provide important references for the further in-depth development and utilization of FVPs.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Yuchao Gao
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Liu Wu
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Beijing, China
| | - Jianqing Liao
- College of Physical Science and Engineering, Yichun University, Yichun, Jiangxi, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
- Medical Comprehensive Experimental Center, Hebei University, Baoding, China
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26
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Riyamol, Gada Chengaiyan J, Rana SS, Ahmad F, Haque S, Capanoglu E. Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications. ACS OMEGA 2023; 8:46309-46324. [PMID: 38107881 PMCID: PMC10723649 DOI: 10.1021/acsomega.3c04010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/29/2023] [Accepted: 10/06/2023] [Indexed: 12/19/2023]
Abstract
Pectin is a structural polysaccharide present in plants that primarily consists of galacturonic acid units. This Review discusses the chemistry of pectin, including its composition and molecular weight. Pectin is conventionally extracted from agricultural waste (fruit and vegetable peels) using an acidic or basic aqueous medium at high temperatures. These processes are time- and energy-consuming and also result in severe environmental problems due to the production of acidic effluents and equipment corrosion. As pectin usage is increasing in food industries for developing different products and it is also used as an excipient in pharmaceutical products, better extraction procedures are required to maximize the yield and purity. The Review encompasses various alternate green approaches for the extraction of pectin, including traditional acid extraction and various emerging technologies such as deep eutectic solvent-based extraction, enzyme-assisted extraction, subcritical fluid extraction, ultrasound-assisted extraction, and microwave-based extraction, and evaluates the yield and physicochemical characteristics of the extracted pectin. This work aims to provide a platform for attracting more thorough research focused on the engineering of novel and more efficient green methods for the extraction of pectin and its utilization for various biotechnological purposes.
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Affiliation(s)
- Riyamol
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Jeevitha Gada Chengaiyan
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Sandeep Singh Rana
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jizan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102-2801, Lebanon
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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27
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Van Rooyen B, De Wit M, Osthoff G, Van Niekerk J, Hugo A. Effect of pH on the Mechanical Properties of Single-Biopolymer Mucilage ( Opuntia ficus-indica), Pectin and Alginate Films: Development and Mechanical Characterisation. Polymers (Basel) 2023; 15:4640. [PMID: 38139892 PMCID: PMC10747180 DOI: 10.3390/polym15244640] [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: 08/04/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Pectin and alginate are well-established biopolymers used in natural film development. Single-polymer mucilage films were developed from freeze-dried native mucilage powder of two cultivars, 'Algerian' and 'Morado', and the films' mechanical properties were compared to single-polymer pectin and alginate films developed from commercially available pectin and alginate powders. The casting method prepared films forming solutions at 2.5%, 5%, and 7.5% (w/w) for each polymer. Considerable variations were observed in the films' strength and elasticity between the various films at different polymer concentrations. Although mucilage films could be produced at 5% (w/w), both cultivars could not produce films with a tensile strength (TS) greater than 1 MPa. Mucilage films, however, displayed > 20% elongation at break (%E) values, being noticeably more elastic than the pectin and alginate films. The mechanical properties of the various films were further modified by varying the pH of the film-forming solution. The various films showed increased TS and puncture force (PF) values, although these increases were more noticeable for pectin and alginate than mucilage films. Although single-polymer mucilage films exhibit the potential to be used in developing natural packaging, pectin and alginate films possess more suitable mechanical attributes.
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Affiliation(s)
- Brandon Van Rooyen
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Maryna De Wit
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Gernot Osthoff
- Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein 9301, South Africa
| | - Johan Van Niekerk
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9301, South Africa
| | - Arno Hugo
- Department of Animal Science, University of the Free State, Bloemfontein 9301, South Africa
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28
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Yan Z, Zhang T, Wang Y, Xiao S, Gao J. Extracellular vesicle biopotentiated hydrogels for diabetic wound healing: The art of living nanomaterials combined with soft scaffolds. Mater Today Bio 2023; 23:100810. [PMID: 37810755 PMCID: PMC10550777 DOI: 10.1016/j.mtbio.2023.100810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/08/2023] [Accepted: 09/21/2023] [Indexed: 10/10/2023] Open
Abstract
Diabetic wounds (DWs) pose a major challenge for the public health system owing to their high incidence, complex pathogenesis, and long recovery time; thus, there is an urgent need to develop innovative therapies to accelerate the healing process of diabetic wounds. As natural nanovesicles, extracellular vesicles (EVs) are rich in sources with low immunogenicity and abundant nutritive molecules and exert potent therapeutic effects on diabetic wound healing. To avoid the rapid removal of EVs, a suitable delivery system is required for their controlled release. Owing to the advantages of high porosity, good biocompatibility, and adjustable physical and chemical properties of hydrogels, EV biopotentiated hydrogels can aid in achieving precise and favorable therapy against diabetic wounds. This review highlights the different design strategies, therapeutic effects, and mechanisms of EV biopotentiated hydrogels. We also discussed the future challenges and opportunities of using EV biopotentiated hydrogels for diabetic wound healing.
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Affiliation(s)
- Zhenzhen Yan
- Department of Burn Surgery, The First Affiliated Hospital of Naval Medical University, Shanghai, 200433, People's Republic of China
| | - Tinglin Zhang
- Changhai Clinical Research Unit, The First Affiliated Hospital of Naval Medical University, Shanghai, 200433, People's Republic of China
| | - Yuxiang Wang
- Department of Burn Surgery, The First Affiliated Hospital of Naval Medical University, Shanghai, 200433, People's Republic of China
| | - Shichu Xiao
- Department of Burn Surgery, The First Affiliated Hospital of Naval Medical University, Shanghai, 200433, People's Republic of China
| | - Jie Gao
- Changhai Clinical Research Unit, The First Affiliated Hospital of Naval Medical University, Shanghai, 200433, People's Republic of China
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29
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Shoman NA, Saady M, Teaima M, Abdelmonem R, El-Nabarawi MA, Elhabal SF. Merging konjac glucomannan with other copolymeric hydrogels as a cutting-edge liquid raft system for dual delivery of etoricoxib and famotidine. Drug Deliv 2023; 30:2189630. [PMID: 36927148 PMCID: PMC10184610 DOI: 10.1080/10717544.2023.2189630] [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: 03/18/2023] Open
Abstract
This study aimed to formulate and evaluate a floating raft system for the co-delivery of etoricoxib (ETO) and famotidine (FAM) using a combination of glucomannan with natural/semi-synthetic polysaccharides. Formulation variables affect gelation lag time (GLT), floating lag time (FLT), and release percentage of drugs after 1-8 h, Stability, and viscosity parameters were evaluated. In vivo X-ray studies, followed by the pharmacokinetic study, were performed on human volunteers. Formulations exhibited pseudoplastic behavior for ease of swallowing. The optimum raft system (ORS) comprised 1% Na alginate, 0.1% Low Methoxyl (LM) pectin, 0.8% Konjac glucomannan (KGL), 1% Precirol, and 1% CaCO3. ORS exhibited rapid GLT and FLT (around 42 and 8 sec respectively) in 0.1 N HCl as well as controlled release of ETO (15% in 1 h and 82% in 8 h) and FAM (29% in 1 h and 85% in 8 h). Formulation stability with the absence of any drug-excipient interactions was observed. The X-ray imaging showed a promising buoyancy ability for approximately 8 h. Compared with marketed products, ORS showed superior relative bioavailability for both drugs. These findings revealed the successful preparation of a promising raft system with improved dual drug delivery.
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Affiliation(s)
- Nabil A Shoman
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ahram Canadian University, Giza, Egypt
| | - Marwa Saady
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Mahmoud Teaima
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Rehab Abdelmonem
- Department of Industrial Pharmacy, College of Pharmaceutical Sciences and Drug Manufacturing, Misr University for Science and Technology (MUST), Giza, Egypt
| | - Mohamed A El-Nabarawi
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Sammar Fathy Elhabal
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Modern University for Technology and Information (MTI), Mokattam, Cairo, Egypt
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30
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Kim YJ, Lee ES, Choi J, Park S, Chae B, Kim E. Zein-Induced Polyelectrolyte Complexes for Encapsulating Triterpenoid Phytochemicals. ACS OMEGA 2023; 8:44637-44646. [PMID: 38046302 PMCID: PMC10687950 DOI: 10.1021/acsomega.3c05157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Accepted: 09/25/2023] [Indexed: 12/05/2023]
Abstract
The hydrophobicity and aggregation of zein, a biopolymer, limit its application as an effective drug delivery carrier. Here, we developed a zein-induced polyelectrolyte (ZiP) complex and investigated its efficiency in delivering 1% hydrolyzed ginseng saponin, a compound K-rich fraction derived from the root of Panax ginseng. The ZiP complex was formulated by incorporating the self-assembled amphiphilic prolamin zein into the aqueous phase. The physical properties, encapsulation efficiency, and stability of the encapsulation system at room temperature (25 °C) and 45 °C were assessed. The effects of different ratios of zein, pullulan, and pectin on the formation of the ZiP complex, the encapsulation stability, and the cellular efficacy of ZiP complexes were also assessed. The ZiP complex was surface-modified with hydrophilic pullulan and pectin polysaccharides in a mass ratio of 1:2:0.2 through electrostatic interactions. The primary hydrophilic modification of the ZiP complex was formed by the adsorption of pullulan, which enhanced the encapsulation stability. The outermost hydrophilic layer comprised the gelling polysaccharide pectin, which further improved the stability of the macro-sized oil-encapsulated complex, reaching sizes over 50 μm. The size of the ZiP complex increased when the concentration of pectin or the total content of the ZiP complex increased to 2:4:0.2. Compound K was successfully encapsulated with a particle size of 294.8 nm and an encapsulation efficiency of 99.6%. The ZiP complex demonstrated stability at high temperatures and long-term stability of the encapsulated saponin over 24 weeks. These results revealed the potency of ZiP complexes that enhance the in vivo absorption of phytochemicals as effective drug delivery carriers that can overcome the limitations in industrial formulation development as a delivery system.
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Affiliation(s)
- Yong-Jin Kim
- Research and Innovation Unit, AMOREPACIFIC, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 1920, Republic of Korea
| | - Eun-Soo Lee
- Research and Innovation Unit, AMOREPACIFIC, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 1920, Republic of Korea
| | - Joonho Choi
- Research and Innovation Unit, AMOREPACIFIC, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 1920, Republic of Korea
| | - SeungHan Park
- Research and Innovation Unit, AMOREPACIFIC, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 1920, Republic of Korea
| | - Byungguen Chae
- Research and Innovation Unit, AMOREPACIFIC, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 1920, Republic of Korea
| | - Eunmi Kim
- Research and Innovation Unit, AMOREPACIFIC, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 1920, Republic of Korea
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31
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Van Rooyen B, De Wit M, Osthoff G, Van Niekerk J, Hugo A. Microstructural and Mechanical Properties of Calcium-Treated Cactus Pear Mucilage ( Opuntia spp.), Pectin and Alginate Single-Biopolymer Films. Polymers (Basel) 2023; 15:4295. [PMID: 37959974 PMCID: PMC10650390 DOI: 10.3390/polym15214295] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/15/2023] Open
Abstract
Pectin and alginate satisfy multiple functional requirements in the food industry, especially relating to natural packaging formulation. The continuous need for economic and environmental benefits has promoted sourcing and investigating alternative biomaterials, such as cactus pear mucilage from the cladodes of Opuntia spp., as natural packaging alternatives. The structural and mechanical properties of mucilage, pectin and alginate films developed at a 5% (w/w) concentration were modified by treating the films with calcium (Ca) in the calcium chloride (CaCl2) form. Scanning electron microscopy (SEM) showed the 5% (w/w) 'Algerian' and 'Morado' films to display considerable microstructure variation compared to the 5% (w/w) pectin and alginate films, with calcium treatment of the films influencing homogeneity and film orientation. Treating the alginate films with a 10% (w/w) stock CaCl2 solution significantly increased (p < 0.05) the alginate films' tensile strength (TS) and puncture force (PF) values. Consequently, the alginate films reported significantly higher (p < 0.05) film strength (TS and PF) than the pectin + Ca and mucilage + Ca films. The mucilage film's elasticity was negatively influenced by CaCl2, while the pectin and alginate films' elasticity was positively influenced by calcium treatment. These results suggest that the overall decreased calcium sensitivity and poor mechanical strength displayed by 'the Algerian' and 'Morado' films would not make them viable replacements for the commercial pectin and alginate films unless alternative applications were found.
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Affiliation(s)
- Brandon Van Rooyen
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9300, South Africa
| | - Maryna De Wit
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9300, South Africa
| | - Gernot Osthoff
- Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein 9300, South Africa
| | - Johan Van Niekerk
- Department of Sustainable Food Systems and Development, University of the Free State, Bloemfontein 9300, South Africa
| | - Arno Hugo
- Department of Animal Science, University of the Free State, Bloemfontein 9300, South Africa
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32
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Mohammadi F, Yousefi M. Characterizations and effects of pectin-coated nanoliposome loaded with Gijavash ( Froriepia subpinnata) extract on the physicochemical properties of cheese. Heliyon 2023; 9:e21564. [PMID: 38027869 PMCID: PMC10660039 DOI: 10.1016/j.heliyon.2023.e21564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 10/19/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
In this study, pectin-coated nanoliposomes containing Gijavash extract were used to formulate cheese and evaluate its shelf life, physicochemical, and sensory aspects. The study used a central composite design with three independent variables to prepare the cheese. The results showed that the optimal particle size, zeta potential, encapsulation efficiency, and DPPH radical antioxidant activity were 201.22 nm, -29.33 mV, 61.87%, and 57.54%, respectively. Adding nanoliposomes with varying extract amounts improved pH and lowered acidity in fortified cheeses. Moisture and lipolysis indices also improved after applying nanoliposomes. Sensory evaluation revealed that sensory acceptance was highest in the cheese with 15% extract. The study suggests that adding pectin-coated nanoliposomes containing Gijavash extract to cheese formulations may create novel products and improve their physicochemical properties.
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Affiliation(s)
| | - Mahsa Yousefi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Penang, 11800, Malaysia
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Szekalska M, Czajkowska-Kośnik A, Maciejewski B, Misztalewska-Turkowicz I, Wilczewska AZ, Bernatoniene J, Winnicka K. Mucoadhesive Alginate/Pectin Films Crosslinked by Calcium Carbonate as Carriers of a Model Antifungal Drug-Posaconazole. Pharmaceutics 2023; 15:2415. [PMID: 37896175 PMCID: PMC10610174 DOI: 10.3390/pharmaceutics15102415] [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: 09/04/2023] [Revised: 09/28/2023] [Accepted: 09/30/2023] [Indexed: 10/29/2023] Open
Abstract
The mucosal membrane of the oral cavity, due to its unique structure and availability, constitutes an appropriate site for the delivery of drugs, both with local and systemic effects. Mucoadhesive buccal films are drug dosage forms that due to their convenience of application, flexibility and size, are characterized by patients' compliance. Sodium alginate and pectin are natural polymers from the polysaccharides group, with mucoadhesive properties, that are widely applied to obtain buccal films. However, their hydrophilic nature and poor water resistance limit their application in sustained drug release formulations. Hence, the aim of this investigation was to design alginate/pectin buccal films by a one-step crosslinking technique-with the application of calcium carbonate. This technique was applied to prepare crosslinked alginate and alginate/pectin mucoadhesive films with a model antifungal drug-posaconazole. The obtained formulations were evaluated for the impact of crosslinking and pectin's presence on their pharmaceutical, mucoadhesive, mechanical and physicochemical properties. Additionally, the antifungal activity of the prepared films against Candida spp. was evaluated. It was shown that pectin's presence in the formulations improved flexibility, mucoadhesion and antifungal activity. The crosslinking process reduced mucoadhesiveness and antifungal activity but significantly enhanced the mechanical properties and stability and enabled prolonged drug release.
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Affiliation(s)
- Marta Szekalska
- Department of Pharmaceutical Technology, Medical University of Białystok, Mickiewicza 2C, 15-222 Białystok, Poland; (A.C.-K.); (K.W.)
| | - Anna Czajkowska-Kośnik
- Department of Pharmaceutical Technology, Medical University of Białystok, Mickiewicza 2C, 15-222 Białystok, Poland; (A.C.-K.); (K.W.)
| | - Bartosz Maciejewski
- Department of Pharmaceutical Technology, Medical University of Gdańsk, Hallera 107, 80-416 Gdańsk, Poland;
| | - Iwona Misztalewska-Turkowicz
- Department of Polymers and Organic Synthesis, Faculty of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland (A.Z.W.)
| | - Agnieszka Zofia Wilczewska
- Department of Polymers and Organic Synthesis, Faculty of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland (A.Z.W.)
| | - Jurga Bernatoniene
- Department of Drug Technology and Social Pharmacy, Faculty of Pharmacy, Medical Academy, Lithuanian University of Health Sciences, Sukileliu pr. 13, LT-50161 Kaunas, Lithuania;
| | - Katarzyna Winnicka
- Department of Pharmaceutical Technology, Medical University of Białystok, Mickiewicza 2C, 15-222 Białystok, Poland; (A.C.-K.); (K.W.)
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Wang J, Zhao C, Zhao S, Lu X, Ma M, Zheng J. Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation. Carbohydr Polym 2023; 317:121087. [PMID: 37364957 DOI: 10.1016/j.carbpol.2023.121087] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/08/2023] [Accepted: 05/31/2023] [Indexed: 06/28/2023]
Abstract
The amidation of pectin by amino acids has been widely applied due to its safety and excellent gelling properties. This study systematically examined the effects of pH on the gelling properties of lysine-amidated pectin during amidation and gelation. Pectin was amidated over the range of pH 4-10, and the amidated pectin obtained at pH 10 showed the highest degree of amidation (DA, 27.0 %) due to the de-esterification, electrostatic attraction, and the stretching state of pectin. Moreover, it also exhibited the best gelling properties due to its greater numbers of calcium-binding regions (carboxyl groups) and hydrogen bond donors (amide groups). During gelation, the gel strength of CP (Lys 10) at pH 3-10 first increased and then decreased, with the highest gel strength at pH 8, which was due to the deprotonation of carboxyl groups, protonation of amino groups, and β-elimination. These results show that pH plays a key role in both amidation and gelation, with distinct mechanisms, and would provide a basis for the preparation of amidated pectins with excellent gelling properties. This will facilitate their application in the food industry.
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Affiliation(s)
- Jirong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Mengyu Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Xiong W, Devkota L, Flanagan BM, Gu Z, Zhang B, Dhital S. Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation. Carbohydr Polym 2023; 316:121074. [PMID: 37321749 DOI: 10.1016/j.carbpol.2023.121074] [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: 03/05/2023] [Revised: 05/19/2023] [Accepted: 05/28/2023] [Indexed: 06/17/2023]
Abstract
This research investigated the effect of different types of plant cell wall fibres, including cereal (i.e., barley, sorghum, and rice), legume (i.e., pea, faba bean, and mung bean), and tuber (potato, sweet potato, and yam) cell wall fibres on in vitro faecal fermentation profiles and gut microbiota composition. The cell wall composition, specifically the content of lignin and pectin, was found to have a significant influence on the gut microbiota and fermentation outcomes. Compared with type I cell walls (legume and tuber) which have high pectin content, the type II cell walls (cereal) which are high in lignin but low in pectin had a lower fermentation rates and less short-chain fatty acid production. The redundancy analysis showed samples with similar fibre composition and fermentation profiles clustered together, and the principal coordinate analysis revealed separation among different types of cell walls and closer proximity among the same cell wall types. These findings emphasize the importance of cell wall composition in shaping the microbial community during fermentation and contribute to a better understanding of the relationship between plant cell walls and gut health. This research has practical implications for the development of functional foods and dietary interventions.
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Affiliation(s)
- Weiyan Xiong
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Lavaraj Devkota
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Zhipeng Gu
- Sino-Singapore International Research Institute, Guangzhou 510555, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- Sino-Singapore International Research Institute, Guangzhou 510555, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia.
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Dwivedi S, Yadav K, Gupta S, Tanveer A, Yadav S, Yadav D. Fungal pectinases: an insight into production, innovations and applications. World J Microbiol Biotechnol 2023; 39:305. [PMID: 37691054 DOI: 10.1007/s11274-023-03741-x] [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: 06/10/2023] [Accepted: 08/25/2023] [Indexed: 09/12/2023]
Abstract
The fungal system holds morphological plasticity and metabolic versatility which makes it unique. Fungal habitat ranges from the Arctic region to the fertile mainland, including tropical rainforests, and temperate deserts. They possess a wide range of lifestyles behaving as saprophytic, parasitic, opportunistic, and obligate symbionts. These eukaryotic microbes can survive any living condition and adapt to behave as extremophiles, mesophiles, thermophiles, or even psychrophile organisms. This behaviour has been exploited to yield microbial enzymes which can survive in extreme environments. The cost-effective production, stable catalytic behaviour and ease of genetic manipulation make them prominent sources of several industrially important enzymes. Pectinases are a class of pectin-degrading enzymes that show different mechanisms and substrate specificities to release end products. The pectinase family of enzymes is produced by microbial sources such as bacteria, fungi, actinomycetes, plants, and animals. Fungal pectinases having high specificity for natural sources and higher stabilities and catalytic activities make them promising green catalysts for industrial applications. Pectinases from different microbial sources have been investigated for their industrial applications. However, their relevance in the food and textile industries is remarkable and has been extensively studied. The focus of this review is to provide comprehensive information on the current findings on fungal pectinases targeting diverse sources of fungal strains, their production by fermentation techniques, and a summary of purification strategies. Studies on pectinases regarding innovations comprising bioreactor-based production, immobilization of pectinases, in silico and expression studies, directed evolution, and omics-driven approaches specifically by fungal microbiota have been summarized.
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Affiliation(s)
- Shruti Dwivedi
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Kanchan Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Supriya Gupta
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Aiman Tanveer
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Sangeeta Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India
| | - Dinesh Yadav
- Department of Biotechnology, Deen Dayal Upadhyaya Gorakhpur University, Gorakhpur, Uttar Pradesh, 273009, India.
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Said NS, Olawuyi IF, Lee WY. Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications. Gels 2023; 9:732. [PMID: 37754413 PMCID: PMC10530747 DOI: 10.3390/gels9090732] [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: 08/18/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/28/2023] Open
Abstract
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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38
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Taghian Dinani S, Zhang Y, Vardhanabhuti B, Jan van der Goot A. Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products. Curr Res Food Sci 2023; 7:100571. [PMID: 37680696 PMCID: PMC10481179 DOI: 10.1016/j.crfs.2023.100571] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/03/2023] [Accepted: 08/17/2023] [Indexed: 09/09/2023] Open
Abstract
Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing a fibrous structure. To provide meat-like textures, different hydrocolloids with appropriate salt concentrations could be used. Therefore, this study investigated the influence of different hydrocolloids, including high acyl gellan gum, low acyl gellan gum, high methoxyl pectin, low methoxyl pectin, and xanthan at 2%, as well as two types of salts (CaCl2 and NaCl) at three concentrations (0%, 0.5%, and 1%) on the macrostructure, microstructure, and mechanical properties of plant-based meat alternatives containing only soy protein isolate and without wheat gluten. The addition of hydrocolloids and salts increased the cross-link bonds and structural compactness at the microscopic level and enhanced the fibrous structure at the microscopic level at different extent. These findings provide insight into how the addition of salts and hydrocolloids can effect plant-based meat alternatives without wheat gluten, which have practical implications for the food industry and are important for their success in the market.
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Affiliation(s)
- Somayeh Taghian Dinani
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
- Division of Food, Nutrition, and Exercise Sciences, University of Missouri, Columbia, MO, 65211, USA
| | - Yunyu Zhang
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Bongkosh Vardhanabhuti
- Division of Food, Nutrition, and Exercise Sciences, University of Missouri, Columbia, MO, 65211, USA
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
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39
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Wang J, Liu Z, Li X, Liu G, Zhao J. Elucidating structure of pectin in ramie fiber to customize enzyme cocktail for high-efficiency enzymatic degumming. Carbohydr Polym 2023; 314:120954. [PMID: 37173048 DOI: 10.1016/j.carbpol.2023.120954] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 04/13/2023] [Accepted: 04/23/2023] [Indexed: 05/15/2023]
Abstract
Pectin is one of the main components of bast fiber including ramie fiber, and must be removed before use. Enzymatic degumming is the preferred process as it is an environment-friendly, simple and controllable process for ramie degumming. However, an important problem limiting wide application of this process is the high cost due to the low efficiency of enzymatic degumming. In this study, pectin samples were extracted from raw ramie fiber and degummed ramie fiber, respectively, and their structures were characterized and compared to allow tailoring of an enzyme cocktail for degrading the pectin. It was elucidated that pectin from ramie fiber is composed of low esterified homogalacturonan (HG) and low branched rhamnogalacturonan I (RG-I), and the ratio of HG/RG-I is 1.72:1. Based on the pectin structure, potential enzymes to be used for enzymatic degumming of ramie fiber were proposed and an enzyme cocktail was customized. Degumming experiments confirmed that the customized enzyme cocktail can effectively remove pectin from ramie fiber. To our knowledge, this is the first time the structural characteristics of pectin in ramie fiber have been clarified, and it also provides an example of tailoring a specific enzyme system to achieve high-efficiency degumming for biomass containing pectin.
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Affiliation(s)
- Jincheng Wang
- State Key Laboratory of Microbial Technology, Shandong University, No.72, Binhai Road, Qingdao 266237, Shandong, China
| | - Zhaoxi Liu
- State Key Laboratory of Microbial Technology, Shandong University, No.72, Binhai Road, Qingdao 266237, Shandong, China
| | - Xuezhi Li
- State Key Laboratory of Microbial Technology, Shandong University, No.72, Binhai Road, Qingdao 266237, Shandong, China
| | - Guodong Liu
- State Key Laboratory of Microbial Technology, Shandong University, No.72, Binhai Road, Qingdao 266237, Shandong, China
| | - Jian Zhao
- State Key Laboratory of Microbial Technology, Shandong University, No.72, Binhai Road, Qingdao 266237, Shandong, China.
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40
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Vu ND, Nguyen VM, Tran TT. Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6618300. [PMID: 37577724 PMCID: PMC10415085 DOI: 10.1155/2023/6618300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 08/15/2023]
Abstract
Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63°Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes.
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Affiliation(s)
- Ngoc Duc Vu
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Van Muoi Nguyen
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam
| | - Thanh Truc Tran
- Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam
- School of Graduate, Can Tho University, Can Tho City 94000, Vietnam
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41
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Šípošová K, Labancová E, Hačkuličová D, Kollárová K, Vivodová Z. The changes in the maize root cell walls after exogenous application of auxin in the presence of cadmium. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:87102-87117. [PMID: 37418187 PMCID: PMC10406670 DOI: 10.1007/s11356-023-28029-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Accepted: 05/28/2023] [Indexed: 07/08/2023]
Abstract
Cadmium (Cd) is a transition metal and hazardous pollutant that has many toxic effects on plants. This heavy metal poses a health risk for both humans and animals. The cell wall is the first structure of a plant cell that is in contact with Cd; therefore, it can change its composition and/or ratio of wall components accordingly. This paper investigates the changes in the anatomy and cell wall architecture of maize (Zea mays L.) roots grown for 10 days in the presence of auxin indole-3-butyric acid (IBA) and Cd. The application of IBA in the concentration 10-9 M delayed the development of apoplastic barriers, decreased the content of lignin in the cell wall, increased the content of Ca2+ and phenols, and influenced the composition of monosaccharides in polysaccharide fractions when compared to the Cd treatment. Application of IBA improved the Cd2+ fixation to the cell wall and increased the endogenous concentration of auxin depleted by Cd treatment. The proposed scheme from obtained results may explain the possible mechanisms of the exogenously applied IBA and its effects on the changes in the binding of Cd2+ within the cell wall, and on the stimulation of growth that resulted in the amelioration of Cd stress.
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Affiliation(s)
- Kristína Šípošová
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38, Bratislava, Slovakia
| | - Eva Labancová
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38, Bratislava, Slovakia
| | - Diana Hačkuličová
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38, Bratislava, Slovakia
| | - Karin Kollárová
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38, Bratislava, Slovakia
| | - Zuzana Vivodová
- Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38, Bratislava, Slovakia.
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Dai Y, Qiao K, Li D, Isingizwe P, Liu H, Liu Y, Lim K, Woodfield T, Liu G, Hu J, Yuan J, Tang J, Cui X. Plant-Derived Biomaterials and Their Potential in Cardiac Tissue Repair. Adv Healthc Mater 2023; 12:e2202827. [PMID: 36977522 DOI: 10.1002/adhm.202202827] [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: 11/02/2022] [Revised: 02/19/2023] [Indexed: 03/30/2023]
Abstract
Cardiovascular disease remains the leading cause of mortality worldwide. The inability of cardiac tissue to regenerate after an infarction results in scar tissue formation, leading to cardiac dysfunction. Therefore, cardiac repair has always been a popular research topic. Recent advances in tissue engineering and regenerative medicine offer promising solutions combining stem cells and biomaterials to construct tissue substitutes that could have functions similar to healthy cardiac tissue. Among these biomaterials, plant-derived biomaterials show great promise in supporting cell growth due to their inherent biocompatibility, biodegradability, and mechanical stability. More importantly, plant-derived materials have reduced immunogenic properties compared to popular animal-derived materials (e.g., collagen and gelatin). In addition, they also offer improved wettability compared to synthetic materials. To date, limited literature is available to systemically summarize the progression of plant-derived biomaterials in cardiac tissue repair. Herein, this paper highlights the most common plant-derived biomaterials from both land and marine plants. The beneficial properties of these materials for tissue repair are further discussed. More importantly, the applications of plant-derived biomaterials in cardiac tissue engineering, including tissue-engineered scaffolds, bioink in 3D biofabrication, delivery vehicles, and bioactive molecules, are also summarized using the latest preclinical and clinical examples.
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Affiliation(s)
- Yichen Dai
- Cardiac and Osteochondral Tissue Engineering (COTE) Group, School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, 51817, China
| | - Kai Qiao
- Cardiac and Osteochondral Tissue Engineering (COTE) Group, School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, 51817, China
| | - Demin Li
- Department of Cardiology, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, Henan, 450052, China
| | - Phocas Isingizwe
- Cardiac and Osteochondral Tissue Engineering (COTE) Group, School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, 51817, China
| | - Haohao Liu
- Cardiac and Osteochondral Tissue Engineering (COTE) Group, School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, 51817, China
| | - Yu Liu
- Cardiac and Osteochondral Tissue Engineering (COTE) Group, School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, 51817, China
| | - Khoon Lim
- Christchurch Regenerative Medicine and Tissue Engineering (CReaTE) Group, Department of Orthopaedic Surgery, University of Otago, Christchurch, 8011, New Zealand
- School of Medical Sciences, University of Sydney, Sydney, NSW, 2006, Australia
| | - Tim Woodfield
- Christchurch Regenerative Medicine and Tissue Engineering (CReaTE) Group, Department of Orthopaedic Surgery, University of Otago, Christchurch, 8011, New Zealand
| | - Guozhen Liu
- Cardiac and Osteochondral Tissue Engineering (COTE) Group, School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, 51817, China
| | - Jinming Hu
- CAS Key Laboratory of Soft Matter Chemistry, Department of Polymer Science and Engineering, School of Chemistry and Materials Science, University of Science and Technology of China, Hefei, Anhui, 230052, China
| | - Jie Yuan
- Department of Cardiology, Shenzhen People's Hospital, Shenzhen, Guangdong, 518001, China
| | - Junnan Tang
- Department of Cardiology, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, Henan, 450052, China
| | - Xiaolin Cui
- Cardiac and Osteochondral Tissue Engineering (COTE) Group, School of Medicine, The Chinese University of Hong Kong, Shenzhen, Guangdong, 51817, China
- Christchurch Regenerative Medicine and Tissue Engineering (CReaTE) Group, Department of Orthopaedic Surgery, University of Otago, Christchurch, 8011, New Zealand
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Mondal A, Nayak AK, Chakraborty P, Banerjee S, Nandy BC. Natural Polymeric Nanobiocomposites for Anti-Cancer Drug Delivery Therapeutics: A Recent Update. Pharmaceutics 2023; 15:2064. [PMID: 37631276 PMCID: PMC10459560 DOI: 10.3390/pharmaceutics15082064] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 08/27/2023] Open
Abstract
Cancer is one of the most common lethal diseases and the leading cause of mortality worldwide. Effective cancer treatment is a global problem, and subsequent advancements in nanomedicine are useful as substitute management for anti-cancer agents. Nanotechnology, which is gaining popularity, enables fast-expanding delivery methods in science for curing diseases in a site-specific approach, utilizing natural bioactive substances because several studies have established that natural plant-based bioactive compounds can improve the effectiveness of chemotherapy. Bioactive, in combination with nanotechnology, is an exceptionally alluring and recent development in the fight against cancer. Along with their nutritional advantages, natural bioactive chemicals may be used as chemotherapeutic medications to manage cancer. Alginate, starch, xanthan gum, pectin, guar gum, hyaluronic acid, gelatin, albumin, collagen, cellulose, chitosan, and other biopolymers have been employed successfully in the delivery of medicinal products to particular sites. Due to their biodegradability, natural polymeric nanobiocomposites have garnered much interest in developing novel anti-cancer drug delivery methods. There are several techniques to create biopolymer-based nanoparticle systems. However, these systems must be created in an affordable and environmentally sustainable way to be more readily available, selective, and less hazardous to increase treatment effectiveness. Thus, an extensive comprehension of the various facets and recent developments in natural polymeric nanobiocomposites utilized to deliver anti-cancer drugs is imperative. The present article provides an overview of the latest research and developments in natural polymeric nanobiocomposites, particularly emphasizing their applications in the controlled and targeted delivery of anti-cancer drugs.
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Affiliation(s)
- Arijit Mondal
- Department of Pharmaceutical Chemistry, M.R. College of Pharmaceutical Sciences and Research, Balisha 743 234, India
| | - Amit Kumar Nayak
- Department of Pharmaceutics, School of Pharmaceutical Sciences, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar 751 003, India;
| | - Prithviraj Chakraborty
- Department of Pharmaceutics, Royal School of Pharmacy, The Assam Royal Global University, Guwahati 781 035, India;
| | - Sabyasachi Banerjee
- Department of Pharmaceutical Chemistry, Gupta College of Technological Sciences, Asansol 713 301, India;
| | - Bankim Chandra Nandy
- Department of Pharmaceutics, M.R. College of Pharmaceutical Sciences and Research, Balisha 743 234, India;
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Pedrosa LDF, Nascimento KR, Soares CG, Oliveira DPD, de Vos P, Fabi JP. Unveiling Plant-Based Pectins: Exploring the Interplay of Direct Effects, Fermentation, and Technological Applications in Clinical Research with a Focus on the Chemical Structure. PLANTS (BASEL, SWITZERLAND) 2023; 12:2750. [PMID: 37514364 PMCID: PMC10384513 DOI: 10.3390/plants12142750] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/17/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023]
Abstract
Pectin, a plant-derived polysaccharide, possesses immense technological and biological application value. Several variables influence pectin's physicochemical aspects, resulting in different fermentations, interactions with receptors, and other functional properties. Some of those variables are molecular weight, degree of methylation and blockiness, and monosaccharide composition. Cancer cell cytotoxicity, important fermentation-related byproducts, immunomodulation, and technological application were found in cell culture, animal models, and preclinical and clinical assessments. One of the greater extents of recent pectin technological usage involves nanoencapsulation methods for many different compounds, ranging from chemotherapy and immunotherapy to natural extracts from fruits and other sources. Structural modification (modified pectin) is also utilized to enhance the use of dietary fiber. Although pectin is already recognized as a component of significant importance, there is still a need for a comprehensive review that delves into its intricate relationships with biological effects, which depend on the source and structure of pectin. This review covers all levels of clinical research, including cell culture, animal studies, and clinical trials, to understand how the plant source and pectin structures influence the biological effects in humans and some technological applications of pectin regarding human health.
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Affiliation(s)
- Lucas de Freitas Pedrosa
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, The Netherlands
| | - Karen Rebouças Nascimento
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
| | - Caroline Giacomelli Soares
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
| | - Débora Preceliano de Oliveira
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
| | - Paul de Vos
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, The Netherlands
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo 05508-080, SP, Brazil
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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [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: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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Konrade D, Gaidukovs S, Vilaplana F, Sivan P. Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties. Foods 2023; 12:foods12081615. [PMID: 37107409 PMCID: PMC10137805 DOI: 10.3390/foods12081615] [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: 02/10/2023] [Revised: 03/26/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100-1), ash content (1.42-2.88 g 100 g-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg-1), gallic (0.14-0.57 µg mg-1), coumaric (0.04 µg mg-1), and caffeic (0.03 µg mg-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.
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Affiliation(s)
- Daiga Konrade
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Sergejs Gaidukovs
- Latvia Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Francisco Vilaplana
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Pramod Sivan
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
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Xu D, Zhao X, Mahsa GC, Ma K, Zhang C, Rui X, Dong M, Li W. Controlled release of Lactiplantibacillus plantarum by colon-targeted adhesive pectin microspheres: Effects of pectin methyl esterification degrees. Carbohydr Polym 2023; 313:120874. [PMID: 37182964 DOI: 10.1016/j.carbpol.2023.120874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 04/04/2023]
Abstract
The aim of this study is to report the preparation of pectin microspheres by varying degrees of methyl esterification (DM) cross-linked with divalent cationic calcium to encapsulate Lactiplantibacillus plantarum STB1 and L. plantarum LJ1, respectively. Scanning electron microscopy revealed the compact and smooth surface of pectin of DM 28 %, and the stochastic distribution of L. plantarum throughout the gel reticulation. And the pectin of DM 28 % considerably increased probiotics tolerance after continuous exposure to stimulated gastrointestinal tract conditions, with viable counts exceeding 109 CFU/mL. This data indicated that low methoxy-esterification pectin was more efficient to improve the targeted delivery of probiotics in GIT. Additionally, the controlled release of microspheres was dependent on various pH levels. At pH 7.4, the release rates of L. plantarum STB1 and L. plantarum LJ1 reached up to 97.63 % and 95.33 %, respectively. Finally, the Caco-2 cell adhesion model was used to evaluate the cell adhesion rate after encapsulation, which exhibited better adhesion at DM of 60 %.
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48
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Rodrigues C, de Paula CD, Lahbouki S, Meddich A, Outzourhit A, Rashad M, Pari L, Coelhoso I, Fernando AL, Souza VGL. Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands. Foods 2023; 12:foods12071465. [PMID: 37048286 PMCID: PMC10094368 DOI: 10.3390/foods12071465] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.
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Affiliation(s)
- Carolina Rodrigues
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Camila Damásio de Paula
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-900, Brazil
| | - Soufiane Lahbouki
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Abdelilah Meddich
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
| | - Abdelkader Outzourhit
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Mohamed Rashad
- Land and Water Technologies Department, Arid Lands Cultivation Research Institute, City of Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Alexandria, Egypt
| | - Luigi Pari
- CREA Research Centre for Engineering and Agro-Food Processing, Monterotondo, 00015 Rome, Italy
| | - Isabel Coelhoso
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Ana Luísa Fernando
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Victor G. L. Souza
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- INL, International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
- Correspondence:
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49
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Martínez-Sabando J, Coin F, Melillo JH, Goyanes S, Cerveny S. A Review of Pectin-Based Material for Applications in Water Treatment. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16062207. [PMID: 36984087 PMCID: PMC10055932 DOI: 10.3390/ma16062207] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 06/12/2023]
Abstract
Climate change and water are inseparably connected. Extreme weather events cause water to become more scarce, polluted, and erratic than ever. Therefore, we urgently need to develop solutions to reduce water contamination. This review intends to demonstrate that pectin-based materials are an excellent route to detect and mitigate pollutants from water, with several benefits. Pectin is a biodegradable polymer, extractable from vegetables, and contains several hydroxyl and carboxyl groups that can easily interact with the contaminant ions. In addition, pectin-based materials can be prepared in different forms (films, hydrogels, or beads) and cross-linked with several agents to change their molecular structure. Consequently, the pectin-based adsorbents can be tuned to remove diverse pollutants. Here, we will summarize the existing water remediation technologies highlighting adsorption as the ideal method. Then, the focus will be on the chemical structure of pectin and, from a historical perspective, on its structure after applying different cross-linking methods. Finally, we will review the application of pectin as an adsorbent of water pollutants considering the pectin of low degree methoxylation.
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Affiliation(s)
- Javier Martínez-Sabando
- Centro de Física de Materiales (CSIC, UPV/EHU)-Materials Physics Center (MPC), Paseo Manuel de Lardizabal 5, 20018 San Sebastián, Spain
| | - Francesco Coin
- Centro de Física de Materiales (CSIC, UPV/EHU)-Materials Physics Center (MPC), Paseo Manuel de Lardizabal 5, 20018 San Sebastián, Spain
| | - Jorge H. Melillo
- Donostia International Physics Center (DIPC), 20018 San Sebastián, Spain
| | - Silvia Goyanes
- Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1113, Argentina
- Instituto de Física de Buenos Aires (IFIBA), CONICET—Universidad de Buenos Aires, Ciudad Universitaria (C1428EGA), Buenos Aires 1113, Argentina
| | - Silvina Cerveny
- Centro de Física de Materiales (CSIC, UPV/EHU)-Materials Physics Center (MPC), Paseo Manuel de Lardizabal 5, 20018 San Sebastián, Spain
- Donostia International Physics Center (DIPC), 20018 San Sebastián, Spain
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50
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Ghio AJ, Soukup JM, Dailey LA, Roggli VL. Mucus increases cell iron uptake to impact the release of pro-inflammatory mediators after particle exposure. Sci Rep 2023; 13:3925. [PMID: 36894564 PMCID: PMC9998431 DOI: 10.1038/s41598-023-30335-2] [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: 10/06/2022] [Accepted: 02/21/2023] [Indexed: 03/11/2023] Open
Abstract
We tested the hypothesis that (1) mucus production can be included in the cell response to iron deficiency; (2) mucus binds iron and increases cell metal uptake; and subsequently (3) mucus impacts the inflammatory response to particle exposure. Using quantitative PCR, RNA for both MUC5B and MUC5AC in normal human bronchial epithelial (NHBE) cells decreased following exposures to ferric ammonium citrate (FAC). Incubation of mucus-containing material collected from the apical surface of NHBE cells grown at air-liquid interface (NHBE-MUC) and a commercially available mucin from porcine stomach (PORC-MUC) with iron demonstrated an in vitro capacity to bind metal. Inclusion of either NHBE-MUC or PORC-MUC in incubations of both BEAS-2B cells and THP1 cells increased iron uptake. Exposure to sugar acids (N-acetyl neuraminic acid, sodium alginate, sodium guluronate, and sodium hyaluronate) similarly increased cell iron uptake. Finally, increased metal transport associated with mucus was associated with a decreased release of interleukin-6 and -8, an anti-inflammatory effect, following silica exposure. We conclude that mucus production can be involved in the response to a functional iron deficiency following particle exposure and mucus can bind metal, increase cell uptake to subsequently diminish or reverse a functional iron deficiency and inflammatory response following particle exposure.
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Affiliation(s)
- Andrew J Ghio
- Human Studies Facility, US Environmental Protection Agency, 104 Mason Farm Road, Chapel Hill, NC, 27599-7315, USA.
| | - Joleen M Soukup
- Human Studies Facility, US Environmental Protection Agency, 104 Mason Farm Road, Chapel Hill, NC, 27599-7315, USA
| | - Lisa A Dailey
- Human Studies Facility, US Environmental Protection Agency, 104 Mason Farm Road, Chapel Hill, NC, 27599-7315, USA
| | - Victor L Roggli
- Department of Pathology, Duke University Medical Center, Durham, NC, USA
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