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Li Y, Ma Z, Yan Q, Cao D, Yuan R, Wang J, Lu S. Effect of low-frequency ultrasound-assisted acid extraction on gel properties and structural characterization of sheep's hoof gelatin. Int J Biol Macromol 2024; 271:132701. [PMID: 38810856 DOI: 10.1016/j.ijbiomac.2024.132701] [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: 11/25/2023] [Revised: 02/14/2024] [Accepted: 05/26/2024] [Indexed: 05/31/2024]
Abstract
In this study, we investigated the effects of various low-frequency ultrasound-assisted extraction processes, including ultrasound-assisted acid-soaked water bath extraction (UAW), ultrasound-assisted water bath extraction after acid soaking (AUW), acid-soaked water bath extraction followed by ultrasonics (AWU), and acid-soaked water bath extraction without ultrasound (CON), on the structural properties, thermal stability, gel properties, and microstructure of sheep's hoof gelatin. The results revealed that the primary components of sheep's hoof gelatin consisted of α1-chain, α2-chain (100-135 kDa), and β-chain. In addition, it was observed that among the three sonication groups, sheep's hoof gelatin extracted in the AUW group exhibited the highest yield (27.16 ± 0.41 %), the best gel strength (378.55 ± 7.34 g), and higher viscosity at the same shear rate. The gelling temperature (25.38 ± 0.45 °C) and melting temperature (32.28 ± 0.52 °C) of sheep's hoof gelatin in the AUW group were significantly higher than those in the other groups (p > 0.05). Moreover, our experiments revealed that the sequence of low-frequency ultrasonic pretreatment processes was a crucial factor influencing the gel properties and structural characteristics of sheep's hoof gelatin. Specifically, the acid treatment followed by the ultrasound-assisted approach in the AUW group yielded high-quality and high-yield sheep's hoof gelatin.
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Affiliation(s)
- Yuhan Li
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Zehao Ma
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Qi Yan
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Doudou Cao
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Ruyan Yuan
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Jingyun Wang
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China; Xinjiang Sailimu Modern Agriculture Co, Shuanghe, Xinjiang Autonomus Region, China.
| | - Shiling Lu
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
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2
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Bezjak D, Orellana N, Valdivia G, Acevedo CA, Valdes JH. Global transcriptome profiles provide insights into muscle cell development and differentiation on microstructured marine biopolymer scaffolds for cultured meat production. Sci Rep 2024; 14:10931. [PMID: 38740842 DOI: 10.1038/s41598-024-61458-9] [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: 09/15/2023] [Accepted: 05/06/2024] [Indexed: 05/16/2024] Open
Abstract
Biomaterial scaffolds play a pivotal role in the advancement of cultured meat technology, facilitating essential processes like cell attachment, growth, specialization, and alignment. Currently, there exists limited knowledge concerning the creation of consumable scaffolds tailored for cultured meat applications. This investigation aimed to produce edible scaffolds featuring both smooth and patterned surfaces, utilizing biomaterials such as salmon gelatin, alginate, agarose and glycerol, pertinent to cultured meat and adhering to food safety protocols. The primary objective of this research was to uncover variations in transcriptomes profiles between flat and microstructured edible scaffolds fabricated from marine-derived biopolymers, leveraging high-throughput sequencing techniques. Expression analysis revealed noteworthy disparities in transcriptome profiles when comparing the flat and microstructured scaffold configurations against a control condition. Employing gene functional enrichment analysis for the microstructured versus flat scaffold conditions yielded substantial enrichment ratios, highlighting pertinent gene modules linked to the development of skeletal muscle. Notable functional aspects included filament sliding, muscle contraction, and the organization of sarcomeres. By shedding light on these intricate processes, this study offers insights into the fundamental mechanisms underpinning the generation of muscle-specific cultured meat.
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Affiliation(s)
- Dragica Bezjak
- Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
| | - Nicole Orellana
- Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile
| | - Guillermo Valdivia
- Center for Bioinformatics and Integrative Biology, Facultad de Ciencias de la Vida, Universidad Andrés Bello, Avenida República 239, Santiago, Chile
| | - Cristian A Acevedo
- Centro de Biotecnología, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile.
- Departamento de Física, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaiso, Chile.
- Centro Científico Tecnológico de Valparaíso (CCTVal), Universidad Técnica Federico Santa María, Avenida España 1680, Valparaiso, Chile.
| | - Jorge H Valdes
- Center for Bioinformatics and Integrative Biology, Facultad de Ciencias de la Vida, Universidad Andrés Bello, Avenida República 239, Santiago, Chile.
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3
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Sasidharan A, Tronstad ER, Rustad T. Utilization of Lumpfish ( Cyclopterus lumpus) Skin as a Source for Gelatine Extraction Using Acid Hydrolysis. Mar Drugs 2024; 22:169. [PMID: 38667786 PMCID: PMC11051442 DOI: 10.3390/md22040169] [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: 03/14/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Lumpfish (Cyclopterus lumpus) is an underutilized marine resource that is currently only being exploited for roe. Lumpfish skin was pre-treated with alkali (0.1M NaOH) and acid (0.1M HCl) at a skin to chemical ratio of 1:10 for 24 h at 5 °C to remove non-collagenous proteins and minerals. The pre-treated skin was washed, and gelatine was extracted with 0.1M of acetic acid at three different ratios (1:5, 1:10, and 1:15), time (12,18, and 24 h), and temperature combinations (12, 28, and 24 °C). The highest total extraction yield (>40%) was obtained with combinations of extraction ratios of 1:15 and 1:10 with a longer time (24 h) and higher temperature (18-24 °C). The highest gelatine content was obtained with an extraction period of 24 h and ratio of 1:10 (>80%). SDS-PAGE analysis confirmed the presence of type-I collagen. A rheological evaluation indicated melting and gelling temperatures, gel strength, and viscosity properties comparable to existing cold-water gelatine sources.
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Affiliation(s)
- Abhilash Sasidharan
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (A.S.); (E.R.T.)
- Department of Fish Processing Technology, KUFOS, Kochi 682506, India
| | - Elise Rabben Tronstad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (A.S.); (E.R.T.)
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (A.S.); (E.R.T.)
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4
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Asiamah E, Atter A, Ofori H, Akonor P, Nketia S, Koivula H, Lee Y, Agyakwah S. Effect of seasonal variation and farming systems on the properties of Nile tilapia gelatin extracted from scales. Heliyon 2024; 10:e24504. [PMID: 38298630 PMCID: PMC10828093 DOI: 10.1016/j.heliyon.2024.e24504] [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: 10/25/2023] [Revised: 12/28/2023] [Accepted: 01/10/2024] [Indexed: 02/02/2024] Open
Abstract
Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish galatin to meet the commercial demand for safer gelatin.became This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = -0.33). The protein and fat composition of Wild (91.00 ± 0.00c) and 1.94 ± 0.05a respectively were higher than farmed gelatin of protein (91.00 ± 0.00c) and fat (0.84 ± 0.08b) but gelatin from the farmed type were clearer (98.30 ± 0.28a) than wild type (94.60 ± 0.28b). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11°, 21°. 29°, and 31°). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameter to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial appliactions.
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Affiliation(s)
| | - Amy Atter
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - Hayford Ofori
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - P.T. Akonor
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - Stephen Nketia
- CSIR-Food Research Institute, P. O. Box M20, Accra, Ghana
| | - Hanna Koivula
- University of Helsinki, Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Helsingin Yliopisto, Finland
| | - Youngsun Lee
- University of Helsinki, Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, Helsingin Yliopisto, Finland
| | - Seth Agyakwah
- CSIR-Water Research Institute, P. O. Box AH 38, Achimota, Ghana
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5
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Prokopová A, Mokrejš P, Gál R, Pavlačková J, Hurajová A. Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level. Int J Mol Sci 2024; 25:916. [PMID: 38255989 PMCID: PMC10815914 DOI: 10.3390/ijms25020916] [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: 11/26/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Chicken collagen is a promising raw material source for the production gelatins and hydrolysates. These can be prepared biotechnologically using proteolytic enzymes. By choosing the appropriate process conditions, such changes can be achieved at the molecular level of collagen, making it possible to prepare gelatins with targeted properties for advanced cosmetic, pharmaceutical, medical, or food applications. The present research aims to investigate model samples of chicken gelatins, focusing on: (i) antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-3-etylbenzotiazolin-6-sulfonic acid (ABTS); (ii) the distribution of molecular weights via gel permeation chromatography with refractometric detection (GPC-RID); (iii) functional groups and the configuration of polypeptide chains related to molecular-level properties using Fourier transform infrared spectroscopy (FTIR); (iv) the microbiological populations on sabouraud dextrose agar (SDA), plate count agar (PCA), tryptic soy agar (TSA), and violet red bile lactose (VRBL) using the matrix-assisted laser desorption ionization (MALDI) method. Antioxidant activity towards ABTS radicals was more than 80%; activity towards DPPH radicals was more than 69%. The molecular weights of all gelatin samples showed typical α-, β-, and γ-chains. FTIR analysis confirmed that chicken gelatins all contain typical vibrational regions for collagen cleavage products, Amides A and B, and Amides I, II, and III, at characteristic wavenumbers. A microbiological analysis of the prepared samples showed no undesirable bacteria that would limit advanced applications of the prepared products. Chicken gelatins represent a promising alternative to products made from standard collagen tissues of terrestrial animals.
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Affiliation(s)
- Aneta Prokopová
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Jana Pavlačková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
| | - Anna Hurajová
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;
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6
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Yu H, Gao R, Liu Y, Fu L, Zhou J, Li L. Stimulus-Responsive Hydrogels as Drug Delivery Systems for Inflammation Targeted Therapy. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2306152. [PMID: 37985923 PMCID: PMC10767459 DOI: 10.1002/advs.202306152] [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: 08/29/2023] [Revised: 10/19/2023] [Indexed: 11/22/2023]
Abstract
Deregulated inflammations induced by various factors are one of the most common diseases in people's daily life, while severe inflammation can even lead to death. Thus, the efficient treatment of inflammation has always been the hot topic in the research of medicine. In the past decades, as a potential biomaterial, stimuli-responsive hydrogels have been a focus of attention for the inflammation treatment due to their excellent biocompatibility and design flexibility. Recently, thanks to the rapid development of nanotechnology and material science, more and more efforts have been made to develop safer, more personal and more effective hydrogels for the therapy of some frequent but tough inflammations such as sepsis, rheumatoid arthritis, osteoarthritis, periodontitis, and ulcerative colitis. Herein, from recent studies and articles, the conventional and emerging hydrogels in the delivery of anti-inflammatory drugs and the therapy for various inflammations are summarized. And their prospects of clinical translation and future development are also discussed in further detail.
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Affiliation(s)
- Haoyu Yu
- The Eighth Affiliated HospitalSun Yat‐sen UniversityShenzhenGuangdong518033P. R. China
| | - Rongyao Gao
- Department of ChemistryRenmin University of ChinaBeijing100872P. R. China
| | - Yuxin Liu
- Department of Biomolecular SystemsMax‐Planck Institute of Colloids and Interfaces14476PotsdamGermany
| | - Limin Fu
- Department of ChemistryRenmin University of ChinaBeijing100872P. R. China
| | - Jing Zhou
- Department of ChemistryCapital Normal UniversityBeijing100048P. R. China
| | - Luoyuan Li
- The Eighth Affiliated HospitalSun Yat‐sen UniversityShenzhenGuangdong518033P. R. China
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7
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Contardo I, Guzmán F, Enrione J. Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly. Foods 2023; 12:3668. [PMID: 37835321 PMCID: PMC10572786 DOI: 10.3390/foods12193668] [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: 09/07/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
The impact of salivary alterations on chickpea protein structure in the elderly has not been well documented. This study aimed to understand the role of simulated salivary alterations in the conformational properties and secondary structure of the chickpea protein isolate (CPI). Whey protein isolate (WPI) was used as the reference. Protein dispersions (10%) were subjected to in vitro oral processing under simulated salivary conditions in both the elderly and adult subjects. Proteins and their oral counterparts were characterized in terms of their composition, charge, size, solubility, water absorption, molecular weight (MW), and secondary structure (Circular Dichroism and Raman spectroscopy). Under condition of simulated oral digestion in the elderly population, the ordered secondary protein structure was significantly affected, decreasing α-helix by ~36% and ~29% in CPI and WPI compared to the control (adult) population, respectively. An increase in the unordered random coil state was observed. These results could be attributed to an increase in electrolytes in the salivary composition. The structure of CPI is more stable than that of WPI because of its higher MW, more rigid structure, less charged surface, and different amino acid compositions. This study is meaningful in understanding how alterations in the elderly oral system affect protein conformation and is expected to improve the understanding of plant-based protein digestibility.
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Affiliation(s)
- Ingrid Contardo
- Biopolymer Research and Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes, Santiago 7620086, Chile;
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes, Santiago 7620086, Chile
| | - Fanny Guzmán
- Núcleo Biotecnología Curauma, Pontificia Universidad Católica de Valparaíso, Valparaíso 2373223, Chile;
| | - Javier Enrione
- Biopolymer Research and Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes, Santiago 7620086, Chile;
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes, Santiago 7620086, Chile
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8
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Tong Q, Meng Y, Tong Y, Wang D, Dong X. The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink. Foods 2023; 12:2666. [PMID: 37509758 PMCID: PMC10378533 DOI: 10.3390/foods12142666] [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: 05/30/2023] [Revised: 06/26/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Low-temperature food printing technology is used in many fields, such as personalized nutrition, cooking art, food design and medical nutrition. By precisely controlling the deposition temperature of the ink, a food with a finer and more controllable structure can be produced. This paper investigates the influence of nozzle temperature on printing performance via a numerical simulation and experimental research. The results indicate that the ink gradually changed from a granular state to a fLow-characteristic deposition structure when the nozzle temperature increased from 19 °C to 27 °C. When the nozzle temperature exceeded 21 °C, the ink demonstrated excellent extrusion behavior and tended to flow. The widths of the rectangular frame deposition showed no obvious changes and were 4.07 mm, 4.05 mm and 4.20 mm, respectively. The extrusion behavior of the ink showed a structural mutation in the temperature range of 19-21 °C. Its line width changed from 3.15 mm to 3.73 mm, and its deposition structure changed from a grainy shape to a normal shape. Under the influence of different environmental control capabilities, bulk structure deposition demonstrates an ideal printing performance at 21, 23 and 25 °C, and the latter temperature is more suitable in the case of large external interference. The ink flowed violently when the nozzle temperature reached 27 °C, at which point the deposit structure flowed and deformed seriously. On the other hand, evaporation losses had a strong effect on Low-viscosity ink. To reach the full potential of this promising technology, it is necessary to determine the effect of nozzle temperature on printing performance. This article provides a method for developing and applying Low-viscosity, Low-temperature food printing.
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Affiliation(s)
- Qiang Tong
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Yuxiang Meng
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Yao Tong
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Dequan Wang
- College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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9
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Padilla C, Quero F, Pępczyńska M, Díaz-Calderon P, Acevedo JP, Byres N, Blaker JJ, MacNaughtan W, Williams HEL, Enrione J. Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions. Int J Mol Sci 2023; 24:ijms24087489. [PMID: 37108653 PMCID: PMC10139010 DOI: 10.3390/ijms24087489] [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: 03/01/2023] [Revised: 04/06/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
For biomedical applications, gelatin is usually modified with methacryloyl groups to obtain gelatin methacryloyl (GelMA), which can be crosslinked by a radical reaction induced by low wavelength light to form mechanically stable hydrogels. The potential of GelMA hydrogels for tissue engineering has been well established, however, one of the main disadvantages of mammalian-origin gelatins is that their sol-gel transitions are close to room temperature, resulting in significant variations in viscosity that can be a problem for biofabrication applications. For these applications, cold-water fish-derived gelatins, such as salmon gelatin, are a good alternative due to their lower viscosity, viscoelastic and mechanical properties, as well as lower sol-gel transition temperatures, when compared with mammalian gelatins. However, information regarding GelMA (with special focus on salmon GelMA as a model for cold-water species) molecular conformation and the effect of pH prior to crosslinking, which is key for fabrication purposes since it will determine final hydrogel's structure, remains scarce. The aim of this work is to characterize salmon gelatin (SGel) and salmon methacryloyl gelatin (SGelMA) molecular configuration at two different acidic pHs (3.6 and 4.8) and to compare them to commercial porcine gelatin (PGel) and methacryloyl porcine gelatin (PGelMA), usually used for biomedical applications. Specifically, we evaluated gelatin and GelMA samples' molecular weight, isoelectric point (IEP), their molecular configuration by circular dichroism (CD), and determined their rheological and thermophysical properties. Results showed that functionalization affected gelatin molecular weight and IEP. Additionally, functionalization and pH affected gelatin molecular structure and rheological and thermal properties. Interestingly, the SGel and SGelMA molecular structure was more sensitive to pH changes, showing differences in gelation temperatures and triple helix formation than PGelMA. This work suggests that SGelMA presents high tunability as a biomaterial for biofabrication, highlighting the importance of a proper GelMA molecular configuration characterization prior to hydrogel fabrication.
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Affiliation(s)
- Cristina Padilla
- Programa de Doctorado en Biomedicina, Facultad de Medicina, Universidad de los Andes, Santiago 7620086, Chile
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
- IMPACT, Center of Interventional Medicine for Precision and Advanced Cellular Therapy, Universidad de los Andes, Santiago 7620086, Chile
| | - Franck Quero
- Laboratorio de Nanocelulosa y Biomateriales, Departamento de Ingeniería Química, Biotecnología y Materiales, Facultad de Ciencias Físicas y Matemáticas, Universidad de Chile, Santiago 8370456, Chile
| | - Marzena Pępczyńska
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
| | - Paulo Díaz-Calderon
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
| | - Juan Pablo Acevedo
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- IMPACT, Center of Interventional Medicine for Precision and Advanced Cellular Therapy, Universidad de los Andes, Santiago 7620086, Chile
| | - Nicholas Byres
- Department of Materials and Henry Royce Institute, The University of Manchester, Manchester M13 9PL, UK
| | - Jonny J Blaker
- Department of Materials and Henry Royce Institute, The University of Manchester, Manchester M13 9PL, UK
- Department of Biomaterials, Institute of Clinical Dentistry, University of Oslo, 0317 Oslo, Norway
| | - William MacNaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK
| | - Huw E L Williams
- Centre for Biomedical Sciences, University Park, University of Nottingham, Nottingham NR7 2RD, UK
| | - Javier Enrione
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Santiago 7620086, Chile
- Biopolymer Research and Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7620086, Chile
- IMPACT, Center of Interventional Medicine for Precision and Advanced Cellular Therapy, Universidad de los Andes, Santiago 7620086, Chile
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10
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Munawaroh HSH, Pratiwi RN, Gumilar GG, Aisyah S, Rohilah S, Nurjanah A, Ningrum A, Susanto E, Pratiwi A, Arindita NPY, Martha L, Chew KW, Show PL. Synthesis, modification and application of fish skin gelatin-based hydrogel as sustainable and versatile bioresource of antidiabetic peptide. Int J Biol Macromol 2023; 231:123248. [PMID: 36642356 DOI: 10.1016/j.ijbiomac.2023.123248] [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: 10/21/2022] [Revised: 12/24/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
Gelatin hydrogel is widely employed in various fields, however, commercially available gelatin hydrogels are mostly derived from mammalian which has many disadvantages due to the supply and ethical issues. In this study, the properties of hydrogels from fish-derived collagen fabricated with varying Glutaraldehyde (GA) determined. The antidiabetic properties of salmon gelatin (SG) and tilapia gelatin (TG) was also evaluated against α-glucosidase. Glutaraldehyde-crosslinked salmon gelatin and tilapia gelatin were used, and compared with different concentrations of GA by 0.05 %, 0.1 %, and 0.15 %. Water absorbency, swelling, porosity, pore size and water retention of the hydrogels were dependent on the degree of crosslinking. The synthesis of hydrogels was confirmed by FTIR study. Scanning electron microscope (SEM) observation showed that all hydrogels have a porous structure with irregular shapes and heterogeneous morphology. Performance tests showed that gelatin-GA 0.05 % mixture had the best performance. Antidiabetic bioactivity in vitro and in silico tests showed that the active peptides of SG and TG showed a high binding affinity to α-glucosidase enzyme. In conclusion, SG and TG cross-linked GA 0.05 % have the potential as an antidiabetic agent and as a useful option over mammalian-derived gelatin.
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Affiliation(s)
- Heli Siti Halimatul Munawaroh
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia.
| | - Riska Nur Pratiwi
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia
| | - Gun Gun Gumilar
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia
| | - Siti Aisyah
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia
| | - Siti Rohilah
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia
| | - Anisa Nurjanah
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia
| | - Andriati Ningrum
- Department of Food Science and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 5528, Indonesia
| | - Eko Susanto
- Faculty of Fisheries and Marine Science, Universitas Diponegoro, Jalan Prof. Jacub Rais Tembalang, Semarang 50275, Indonesia
| | - Amelinda Pratiwi
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia
| | - Ni Putu Yunika Arindita
- Study Program of Chemistry, Department of Chemistry Education, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudhi 229, Bandung 40154, Indonesia
| | - Larasati Martha
- Laboratory of Biopharmaceutics, Department of Pharmacology, Faculty of Pharmacy, Takasaki University of Health and Welfare, 60 Nakaorui-machi, Takasaki City, Gunma prefecture 370-0033, Japan
| | - Kit Wayne Chew
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore
| | - Pau-Loke Show
- Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China; Department of Chemical Engineering, Khalifa University, Shakhbout Bin Sultan St - Zone 1 - Abu Dhabi - United Arab Emirates; Department of Sustainable Engineering, Saveetha School of Engineering, SIMATS, Chennai 602105, India; Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, Jalan Broga 43500, Selangor, Malaysia.
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11
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Etxabide A, Akbarinejad A, Chan EW, Guerrero P, de la Caba K, Travas-Sejdic J, Kilmartin PA. Effect of gelatin concentration, ribose and glycerol additions on the electrospinning process and physicochemical properties of gelatin nanofibers. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Ji F, Zhou W, Zhang Z, Zhang B. Effects of Relative Molecular Weight Distribution and Isoelectric Point on the Swelling Behavior of Gelatin Films. Front Chem 2022; 10:857976. [PMID: 35692688 PMCID: PMC9178206 DOI: 10.3389/fchem.2022.857976] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 04/25/2022] [Indexed: 12/01/2022] Open
Abstract
The swelling behavior of gelatin films with different extraction processes are investigated. The results showed that the swelling ratio of the gelatin film extracted by alkaline hydrolysis of collagen (type-B) in a range of pH environments was higher than the one extracted by enzymatic hydrolysis collagen (type-E). In the drug releasing simulation, type-B gelatin capsules also showed a faster collapse rate than type-E gelatin capsules. Based on analyzing relative molecular weight distribution of type-B and type-E gelatins, the more widely distributed relative molecular weight is the key attribution for enabling easier diffusion of water molecules inside the porous channels of peptide chains. Furthermore, with the pH of solution environment far from the isoelectric point (pI) of gelatin films, the swelling ratios were found to increase remarkably, which is due to electrostatic repulsion expanding the pore size of peptide chains. Finally, the addition of SO42− in gelatin film was performed to confirm the dominant effect of component compared to pI on swelling behavior of gelatin films.
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Affiliation(s)
- Fangqi Ji
- School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, China
| | - Wei Zhou
- School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, China
- *Correspondence: Wei Zhou, ; Bing Zhang,
| | - Ze Zhang
- School of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, China
| | - Bing Zhang
- Technical Institute of Physics and Chemistry, Chinese Academy of Science, Beijing, China
- *Correspondence: Wei Zhou, ; Bing Zhang,
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13
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14
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Vázquez JA, Hermida-Merino C, Hermida-Merino D, Piñeiro MM, Johansen J, Sotelo CG, Pérez-Martín RI, Valcarcel J. Characterization of Gelatin and Hydrolysates from Valorization of Farmed Salmon Skin By-Products. Polymers (Basel) 2021; 13:polym13162828. [PMID: 34451367 PMCID: PMC8398820 DOI: 10.3390/polym13162828] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/17/2021] [Accepted: 08/17/2021] [Indexed: 12/31/2022] Open
Abstract
Salmon processing commonly involves the skinning of fish, generating by-products that need to be handled. Such skin residues may represent valuable raw materials from a valorization perspective, mainly due to their collagen content. With this approach, we propose in the present work the extraction of gelatin from farmed salmon and further valorization of the remaining residue through hydrolysis. Use of different chemical treatments prior to thermal extraction of gelatin results in a consistent yield of around 5%, but considerable differences in rheological properties. As expected from a cold-water species, salmon gelatin produces rather weak gels, ranging from 0 to 98 g Bloom. Nevertheless, the best performing gelatins show considerable structural integrity, assessed by gel permeation chromatography with light scattering detection for the first time on salmon gelatin. Finally, proteolysis of skin residues with Alcalase for 4 h maximizes digestibility and antihypertensive activity of the resulting hydrolysates, accompanied by the sharpest reduction in molecular weight and higher content of essential amino acids. These results indicate the possibility of tuning salmon gelatin properties through changes in chemical treatment conditions, and completing the valorization cycle through production of bioactive and nutritious hydrolysates.
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Affiliation(s)
- José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain;
- Correspondence:
| | - Carolina Hermida-Merino
- CINBIO, Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, CP36310 Vigo, Pontevedra, Spain; (C.H.-M.); (M.M.P.)
| | - Daniel Hermida-Merino
- Netherlands Organization for Scientific Research (NWO), DUBBLE@ESRF, CS 40220, F38043 Grenoble, France;
| | - Manuel M. Piñeiro
- CINBIO, Departamento de Física Aplicada, Facultad de Ciencias, Universidade de Vigo, CP36310 Vigo, Pontevedra, Spain; (C.H.-M.); (M.M.P.)
| | - Johan Johansen
- Norwegian Institute of Bioeconomy (NIBIO), Torggården, Kudalsveien 6, NO-8027 Bodø, Norway;
| | - Carmen G. Sotelo
- Group of Food Biochemistry, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain; (C.G.S.); (R.I.P.-M.)
| | - Ricardo I. Pérez-Martín
- Group of Food Biochemistry, Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain; (C.G.S.); (R.I.P.-M.)
| | - Jesus Valcarcel
- Group of Recycling and Valorization of Waste Materials (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), C/Eduardo Cabello 6, CP36208 Vigo, Pontevedra, Spain;
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15
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Clapacs Z, Neal S, Schuftan D, Tan X, Jiang H, Guo J, Rudra J, Huebsch N. Biocompatible and Enzymatically Degradable Gels for 3D Cellular Encapsulation under Extreme Compressive Strain. Gels 2021; 7:101. [PMID: 34449624 PMCID: PMC8395866 DOI: 10.3390/gels7030101] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 01/22/2023] Open
Abstract
Cell encapsulating scaffolds are necessary for the study of cellular mechanosensing of cultured cells. However, conventional scaffolds used for loading cells in bulk generally fail at low compressive strain, while hydrogels designed for high toughness and strain resistance are generally unsuitable for cell encapsulation. Here we describe an alginate/gelatin methacryloyl interpenetrating network with multiple crosslinking modes that is robust to compressive strains greater than 70%, highly biocompatible, enzymatically degradable and able to effectively transfer strain to encapsulated cells. In future studies, this gel formula may allow researchers to probe cellular mechanosensing in bulk at levels of compressive strain previously difficult to investigate.
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Affiliation(s)
- Zain Clapacs
- Department of Biomedical Engineering, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA; (Z.C.); (S.N.); (D.S.); (X.T.); (H.J.); (J.R.)
| | - Sydney Neal
- Department of Biomedical Engineering, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA; (Z.C.); (S.N.); (D.S.); (X.T.); (H.J.); (J.R.)
| | - David Schuftan
- Department of Biomedical Engineering, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA; (Z.C.); (S.N.); (D.S.); (X.T.); (H.J.); (J.R.)
| | - Xiaohong Tan
- Department of Biomedical Engineering, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA; (Z.C.); (S.N.); (D.S.); (X.T.); (H.J.); (J.R.)
| | - Huanzhu Jiang
- Department of Biomedical Engineering, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA; (Z.C.); (S.N.); (D.S.); (X.T.); (H.J.); (J.R.)
| | - Jingxuan Guo
- Department of Mechanical Engineering and Material Science, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA;
| | - Jai Rudra
- Department of Biomedical Engineering, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA; (Z.C.); (S.N.); (D.S.); (X.T.); (H.J.); (J.R.)
| | - Nathaniel Huebsch
- Department of Biomedical Engineering, McKelvey School of Engineering, Washington University in St. Louis, St. Louis, MO 63130, USA; (Z.C.); (S.N.); (D.S.); (X.T.); (H.J.); (J.R.)
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16
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Marciano JS, Ferreira RR, de Souza AG, Barbosa RFS, de Moura Junior AJ, Rosa DS. Biodegradable gelatin composite hydrogels filled with cellulose for chromium (VI) adsorption from contaminated water. Int J Biol Macromol 2021; 181:112-124. [PMID: 33771541 DOI: 10.1016/j.ijbiomac.2021.03.117] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 03/15/2021] [Accepted: 03/21/2021] [Indexed: 12/11/2022]
Abstract
Biopolymers are promising materials for water treatment applications due to their abundance, low cost, expandability, and chemical structure. In this work, gelatin hydrogels filled with cellulose in the form of pristine eucalyptus residues (PER) or treated eucalyptus residues (TER) were prepared for adsorption and chromium removal in contaminated water. PER is a lignocellulosic compound, with cellulose, hemicellulose, and lignin, while TER has cellulose as a major component. FT-Raman Spectroscopy and FTIR analysis confirmed the crosslink reaction with glutaraldehyde and indicated that fillers altered the gelatin molecular vibrations and formed new hydrogen bonds, impacting the hydrogels' crystalline structure. The hydrogen bond energy was altered by the cellulosic fillers' addition and resulted in higher thermal stability (~10 °C). Hydrogels presented a Fickian diffusion, where gelatin hydrogel showed the highest swelling ability (466%), and composites showed lower values with the filler content increase. The chromium adsorption capacity presented values between 12 and 13 mg/g, i.e., featuring an excellent removal capacity which is related with hydrogel crosslinked structure and fibers surface hydroxyl groups, highlighting gelatin hydrogel TER 5% with better removal capacity. The developed hydrogels were produced from biomacromolecules with low-cost and potential application in contaminated water.
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Affiliation(s)
- Jéssica S Marciano
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil
| | - Rafaela R Ferreira
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil
| | - Alana G de Souza
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil
| | - Rennan F S Barbosa
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil
| | | | - Derval S Rosa
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil.
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17
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Derkach SR, Voron’ko NG, Kuchina YA, Kolotova DS. Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies. Polymers (Basel) 2020; 12:E3051. [PMID: 33352683 PMCID: PMC7766531 DOI: 10.3390/polym12123051] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 12/28/2022] Open
Abstract
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
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Affiliation(s)
| | - Nikolay G. Voron’ko
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (Y.A.K.); (D.S.K.)
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