INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Chunhua Zhu,Mingjing Mou,Leilei Yang,Zedong Jiang,Mingjing Zheng,Zhipeng Li,Tao Hong,Hui Ni,Qingbiao Li,Yuanfan Yang,Yanbing Zhu
κ-Carrageenase can degrade κ-carrageenan to produce bioactive κ-carrageenan oligosaccharides (KCOs) that have potential applications in pharmaceutical, food, agricultural, and cosmetics industries. Immobilized enzymes gain their popularity due to their good reusability, enhanced stability, and tunability. In this study, the previously characterized catalytic domain of Pseudoalteromonas purpurea κ-carrageenase was covalently immobilized on the synthesized amine-modified zeolitic imidazolate framework-8 nanoparticles with the formation of cross-linked enzyme aggregates, and the immobilized κ-carrageenase was further characterized. The immobilized κ-carrageenase demonstrated excellent pH stability and good reusability, and exhibited higher optimal reaction temperature, better thermostability, and extended storage stability compared with the free enzyme. The KCOs produced by the immobilized κ-carrageenase could significantly decrease the TC, TG, and LDL-C levels in HepG2 cells, increase the HDL-C level in HepG2 cells, and reduce the free fatty acids level in Caco-2 cells. Biochemical assays showed that the KCOs could activate AMPK activity, increase the ratios of p-AMPK/AMPK and p-ACC/ACC, and downregulate the expression of the lipid metabolism related proteins including SREBP1 and HMGCR in the hyperlipidemic HepG2 cells. This study provides a novel and effective method for immobilization of κ-carrageenase, and the KCOs produced by the immobilized enzyme could be a potential therapeutic agent to prevent hyperlipidemia.
研究领域:
生物化学
·
药学
·
生物技术
·
细胞生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Qingye Liu,Jianfeng Zhang,Yarui Hou,Xiaohui Wang,Xiaojun Li,Tie Chen,Xiaojuan Xu
The traditional κ-carrageenan (κCG)-based hydrogel obtained from hot water can rupture easily under mechanical loading. To address this vulnerability, here we presented a robust all-κCG hydrogel without employing the second synthetic network. By simply regulating the polymer chains from random coil to stiff chain conformation in NaOH/urea solvent system via the freeze-thawing process, the as-prepared hydrogel with homogeneous structure can display an enhanced stretchability from 42.1 to 156 %, while maintaining the similar fracture stress. Moreover, upon the stepwise mechanical training and subsequent incubation in KCl aqueous solution, more helical segments of κCG were aligned and involved into the association domains, thus leading to the increment in both the crystallinity and anisotropy. Consequently, a fast self-strengthening behavior occurred, and a more stretchable (fracture strain up to 396 %), strong (stress ∼ 0.55 MPa) and tough (∼1.52 MJ m −3 ) κCG hydrogel was obtained. In comparison to the traditional one, the fracture strain and toughness are increased by 8.5 and 11.5 times, respectively. In addition, this κCG hydrogel can demonstrate good recovery and shape-memory behaviors under medium deformation. Hence, this tough all-κCG hydrogel is expected to be tailored into the biomaterials as the wearable device, artificial tendon, and cartilage in the future.
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Jia-Nan Yan,Jia-Run Han,Xin-Yu Jiang,Wen-Hui Shang,Wen-Gang Jin,Yi-Nan Du,Hai-Tao Wu
Involvement of DNA in gelation and microstructural properties of scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G′ and 1.1-fold melting temperature. However, the relaxation time (T21 and T23), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Zhiqiang Wang,Yi Wang,Xu Zhou,Yaru Sun,Dezhou Guo,Jinjiang Xu
The enhancement of energy release and safety performance is of great significance to the energetic crystal 3-nitro-1,2,4-triazol-5-one (NTO). However, the practical utilization of NTO has been hindered by several critical challenges, including slow energy release kinetics, high decomposition temperatures, and poor safety performance. The physical cross-linked network polyelectrolyte κ-carrageenan (KC)/chitosan (CTS)/NTO composites were prepared by acidified sol-gel conversion method to improve the physical and chemical properties and performance characteristics of NTO. Through the characterization and analysis of the morphology and structure of the samples, it was observed that the KC/CTS/NTO composites did not undergo polymorphic transformation during the preparation process. At the same time, the experimental data reveal that the physically crosslinked polymeric matrix spontaneously assembled by KC and CTS effectively lowers the onset thermal decomposition temperature and activation energy of NTO, while concurrently enhancing its energy release kinetics. Notably, KC and CTS exhibit a dual-action mechanism: synergistically mitigating NTO's corrosive properties and elevating its insensitivity threshold, thereby establishing excellent safety performance. These findings collectively validate the potential of this synergistic composite strategy for broader applications in advanced energetic material systems.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiliang Yu,Chen Li,Mengdi Zhou,Sangeeta Prakash,Xiuping Dong
Many countries have aging populations, which continue to grow. Compound diets based on the nutritional needs of older adults were prepared using mixed grain rice and cooked surimi. The textural, rheological, and 3D-printing properties were regulated through the synergy between carrageenan (CG) and inulin (IN) (The total addition of CG and IN is 1.5% (w/w) and the ratio between CG and IN was 3/1, 1/1, 1/3(w/w)). The results show that all compound diets have shear thinning behavior, and the apparent viscosity, support properties, and recovery rate increased with increased CG/IN. The compound diets with a 3/1 CG/IN ratio had the best shear recovery rate (80.95%). Compared with the control group, adding CG/IN increased the yield stress and extrusion force of the compound diets, which decreased with the increased IN ratio. The combination of CG and IN in compound diets could facilitate easier chewing and safer swallowing. When the CG/IN ratio was 3/1or 1/1, the compound diets had the best 3D-printing properties, those which have the highest degree of similarity to the example design graphic and the most pronounced line texture. When the CG and IN were added, the hardness, springiness, and chewiness of the compound diets were enhanced, and the microstructure became denser and more regular. The compound diets are suitable for people with dysphagia and can be classified into levels 5–6 in the International Dysphagia Diet Standardization Initiative framework.
研究领域:
食品科学
·
营养学
·
老年医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Jingrong Liu,Hualin Wang,Pengfei Wang,Min Guo,Suwei Jiang,Xingjiang Li,Shaotong Jiang
Novel films based on κ-carrageenan (Car) incorporated with curcumin (Cur) were developed for freshness monitoring of foods . Cur and Car were interacted by hydrogen bonds. A low amount of Cur (no higher than 3%) could be well-dispersed in Car matrix. These characteristics significantly improved the film barrier and tensile strength, besides the enhancement of thermal stability. Hence, the Car film with 3% Cur exhibited the best performance. The films showed a good release control of Cur and a predominant Fickian diffusion release mechanism, which was favorable to sustainable pH change sensing. The Car-Cur films demonstrated a strong redness-shift under alkaline condition. This characteristic was successfully used to monitor the spoilage of pork and shrimp during storage. As a pH colorimetric indicator, the Cur incorporated Car films may have a great potential in the freshness monitoring of foods.
研究领域:
食品科学
·
材料科学
·
生物学
✓ 已验证
产品关联
DOI
高影响因子
CHEMICAL PHYSICS
·
2020
·
IF 1.771
Zhizhuo Lu,Lihong Wang,Hujun Xie,Qunfang Lei,Wenjun Fang,Xiaoxing Lu
Colloid particles consisting of biopolymers such as proteins and polysaccharides have been widely used as food or drug components. Here we investigate the interactions and structures in aqueous mixtures of ovalbumin (OVA) and κ-carrageenan (CRG) to unravel the complexation mechanism. The pH titration results for the OVA/CRG system (0.025%:0.025% by mass) indicate the structural transition of the OVA/CRG complexes happens during acidification. Significant accumulation of insoluble OVA/CRG complex coacervates with OVA packed in the hydrophobic structures formed by CRG occurs when pH is lower than the isoelectric point of OVA. The highest turbidity is reached at pH = 3.0 because of the strongest electrostatic attraction, and further deceasing pH leads to the dissociation of complex coacervates. Composition and ionic strength show significant effects on turbidity and aggregates formation by tuning electrostatic interactions between N–H + of –NH 3 + on OVA and S–O − of –SO 3 − on CRG.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 19
·3598
·
IF 5.2
Jia-Nan Yan,Bin Nie,Zhu-Jun Zhang,Ling-Yi Gao,Bin Lai,Ce Wang,Li-Chao Zhang,Hai-Tao Wu
The gelation of scallopPatinopecten yessoensismale gonad hydrolysates (SMGHs) andκ-carrageenan (KC) subjected to pH (2–8, 3–9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulusG′from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with correspondingT23fluctuating from 966.40 to 365.64ms. For the KCl-treated group, SMGHs/KC gels showed an even greaterG′ from 4646.7 to 10996.5 Pa, withT23fluctuating from 622.2 to 276.98msas the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields.Keywords:scallop;κ-carrageenan;NaCl;KCl;responsive hydrogels
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yin Xiong,Zilong Zhao,Nana Zhang,Zixian Zhu,Yu Liu,Hao Zhang,Wei Chen,Daming Fan
Microwave 3D printing of surimi has temperature limitations and transglutaminase dependence. The current study aimed to achieve microwave 3D printing of surimi at higher temperatures (45–80 °C) with the combination of thermally reversible gelatin and κ-carrageenan to eliminate reliance on the transglutaminase and improve the molding capacity of products. Our results showed single surimi cannot be stacked when printed at 45 °C while it can be successfully extruded and molded at 80 °C after adding a combination of gelatin and κ-carrageenan to surimi paste. According to rheological data, κ-carrageenan provided the surimi paste with good elastic properties while gelatin lowered the paste's viscosity when heated. Particularly, the microwave 3D printed surimi with 4.5% κ-carrageenan and 1.5% gelatin at 80 °C exhibited relatively optimum gel strength and mechanical characteristics. The results concerning water distribution and microstructure suggested that the microwave printing process could limit the flow of water and enhance the ability of the products to retain moisture, meanwhile, the products printed at 80 °C displayed a relatively more comprehensive gel network structure. Furthermore, molecular force analysis showed hydrophobic and disulfide bond contents increased significantly with the increase of κ-carrageenan at 80 °C, suggesting the promoted protein-colloid cross-linking during microwave heating. In general, gelatin and κ-carrageenan can effectively regulate the surimi gel process during microwave 3D printing at higher temperatures, and improve the molding capacity of final products, which provide a new pattern for the future food manufacturing.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiu Qin Zhang,Jing Tang,Ying Feng Wu,Cheng Yu Qian,Shan Qin,Zi Hang Cai,Hui Wang,Hong Mei Xiao
Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl 2 solution ( P < 0.05). K + induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl 2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl 2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl 2 solution.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2023
·Vol. 30
·期 17
·49301-49313
·
IF 5.8
Abd El-Monaem Eman M.,Eltaweil Abdelazeem S.,El-Subruiti Gehan M.,Mohy-Eldin Mohamed S.,Omer Ahmed M.
Water pollution is a dreadful affair that has incessantly aggravated, exposing our planet to danger. In particular, the persistent nitro aromatic compound like nitrophenols causes anxiety to the researchers due to their hazardous impacts, excessive usage, and removal difficulty. For this purpose, a novel multi-featured composite was constructed based on κ-Carrageenan (κ-Carr), MOF (MIL-125(Ti)), and magnetic Fe 3 O 4 for efficient adsorptive removal of o-nitrophenol (o-NP). Interestingly, BET measurements revealed the high surface area of Fe 3 O 4 -κ-Carr/MIL-125(Ti) of about 163.27 m 2 /g, while VSM showed its excellent magnetic property (20.34 emu/g). The comparison study pointed out the synergistic effect between Fe 3 O 4 , κ-Carr, and MIL-125(Ti), forming a composite with an excellent adsorption performance toward o-NP. The adsorption data obeyed pseudo-second-order kinetic model, and Freundlich isotherm model was better fitted than Langmuir and Temkin. Furthermore, Langmuir verified the supreme adsorption capacity of o-NP onto Fe 3 O 4 -κ-Carr/MIL-125(Ti) since the computed q max reached 320.26 mg/g at pH 6 and 25 °C. Furthermore, the XPS results postulated that the adsorption mechanism pf o-NP proceeded via H-bonding, π - π interaction, and electron donor–acceptor interactions. Interestingly, Fe 3 O 4 -κ-Carr/MIL-125(Ti) composite retained good adsorption characteristics after reusing for five cycles, suggesting its viable applicability as an efficient, renewable, and easy-separable adsorbent for removing nitro aromatic pollutants.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Bing Cui,Wenxin Chen,Hongshan Liang,Jing Li,Di Wu,Shuxin Ye,Bin Li
The thermal stability of the κ-carrageenan/konjac gum (KC/KGM) mixed gel during heating treatment (at 85 °C for 30 min) does not satisfy the demand of the practical application. To solve this problem, gellan gum (GG) or/and Ca 2+ were introduced in the κ-carrageenan/konjac gum (KC/KGM) mixed system to enhance mechanical and thermal properties. The effect of GG and Ca 2+ on the gel matrix properties was studied by two deformation test (TDT), rheological measurement, scanning electron microscopy (SEM), combined with visual observation. The results showed that neither GG nor Ca 2+ alone could reduce the deterioration of the mechanical properties of the KC/KGM gel after heat treatment (at 85 °C for 30 min). Only the participation of GG and Ca 2+ could ensure the consistent mechanical properties of the mixed gel before and after heating. The rheological and micro-rheological analysis confirmed that the KC/KGM gel with GG and Ca 2+ could always remain solid-state without gel-sol transition under heat treatment. In addition, the thermo-irreversible gels with different texture properties were prepared by adjusting the mass ratio of KC and KGM. Hence, this study may enrich the design of novel gel-based food ingredients.
研究领域:
食品科学
·
生物材料
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）