INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Xiong Li,Chuyi Li,Wanzi Yao,Jian Mao
Carrageenan oligosaccharides have attracted significant attention due to their excellent biological activities, and they can be produced by carrageenases. In this study, a novel marine bacterium, Shewanella sp. LE8, was used to enzymatically degrade carrageenan, and the κ-, ι-, and λ-carrageenases produced by the bacterium were characterized. The crude enzyme derived from media exhibited κ-carrageenase activity, indicating its natural secretion during growth and proliferation. According to the results of molecular weight distribution from HPGPC, λ-carrageenan could be degraded by Shewanella sp. LE8 cells in both 20 mM Tris-HCl buffer and PBS, while ι-carrageenan can only be hydrolyzed in PBS environment, indicating the activation of ι-carrageenase in Shewanella sp. LE8 was dependent on the presence of Na + ions. The components of carrageenan hydrolysates were determined by ESIMS, and results revealed that κ-carrageenan hydrolysates were primarily consisted of G4S-DA, [G4S-DA] 2 and [G4S-DA] 3 , while ι-carrageenan hydrolysates were predominantly composed of [G4S-DA2S] 2 . Moreover, the fragment ions of λ-carrageenan revealed that the hydrolytic process not only encompasses enzymatic cleavage of glycosidic bonds but also involves the participation of sulfatase. The precise structure was further elucidated through NMR analysis, confirming that the end-products of ι-carrageenase were neoι-carratetraose. The results highlight the potential of Shewanella sp. LE8 for industrial applications in the production of ι-carrageenan oligosaccharides.
研究领域:
海洋生物学
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酶学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Hujun Xie,Qing Cao,Yingying Jiang,Yingying Pan,Sihan Chen,Qingbo Jiao,Gerui Ren,Di Wu,Min Huang
The saccharides ι-carrageenan (ι-CG) and ι-carrageenan oligosaccharides (ι-CO) exhibit different molecular chain lengths and charge intensities, which are pivotal determinants of their interactions with ovalbumin (OVA). This study investigated the interaction mechanisms between OVA and ι-CG as well as between OVA and ι-CO using experimental methods and molecular docking. The results of zeta potential showed that the strongest electrostatic interaction occurred at an OVA/ι-CG ratio of 100:13 (−1.59 ± 0.41 mV) and an OVA/ι-CO ratio of 100:10 (−1.32 ± 0.30 mV). The OVA/ι-CG complexes showed higher turbidity (1.63 ± 0.08 cm −1 ). Furthermore, Fourier transform infrared spectroscopy showed that ι-CG significantly altered the secondary structure of OVA, whereas ι-CO did not affect it. Fluorescence spectroscopy also verified the interactions in the OVA/ι-CG and OVA/ι-CO complexes. Both complexes exhibited shear-thinning behaviour; the largest storage modulus ( G ′) and loss modulus ( G ″) were observed at 100:13 and 100:10 ratios for OVA/ι-CG OVA/ι-CO samples, respectively. ι-CG induced OVA to form more loosely clumped aggregates, whereas OVA and ι-CO formed compact granular aggregates when observed using confocal scanning laser microscopy. Molecular docking results showed that more salt bridges were formed between ι-CG and OVA than between ι-CO and OVA. A schematic model was established to elucidate the effects of ι-CG and ι-CO on OVA. This study provides instructions for designing innovative food systems based on different charge intensities and chain lengths of saccharides.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Dongling Qiao,Yuyan Zhang,Farong Sun,Michelle Yoo,Guohua Zhao,Binjia Zhang
Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate (SPI)/λ-carrageenan system was investigated. Adding ι-carrageenan decreased SPI particles' size in nano-scale, reduced hydrophobic interactions by suppressing exposure of hydrophobic groups, and increased the disulfide bonds in SPI. With rising ι-carrageenan content (< 0.55 %), the interaction between ι-carrageenan and SPI was enhanced mainly through electrostatic interaction and hydrogen bond. Meanwhile, SPI particles were reduced and their stacking compactness was increased as well. These contributed to the improvement of network structure and thus increased weakly bonded water from 97.7 to 98.5 %, water holding capacity from 55.29 % to 61.70 % and gel hardness from 0.53 to 1.30 N. Higher ι-carrageenan content (> 0.55 %) induced micro-phase separation as shown by CLSM images, and led to reduction of gel hardness. These results favor the rational design and application of SPI-based gel systems with desired practical properties.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2023
·Vol. 15
·期 3
·602
·
IF 5
Chen Song,Ying You,Chengrong Wen,Yinghuan Fu,Jingfeng Yang,Jun Zhao,Shuang Song
Low-molecular-weight carrageenan has attracted great interest because it shows advantages in solubility, absorption efficiency, and bioavailability compared to original carrageenan. However more environment-friendly and efficient methods to prepare low-molecular-weight carrageenan are still in great need. In the present study, a photocatalytic degradation method with only TiO2has been developed and it could decrease the average molecular weight of κ-carrageenan to 4 kDa within 6 h. The comparison of the chemical compositions of the degradation products with those of carrageenan by FT-IR, NMR, etc., indicates no obvious removement of sulfate group, which is essential for bioactivities. Then 20 carrageenan oligosaccharides in the degradation products were identified by HPLC-MSn, and 75% of them possessed AnGal or its decarbonylated derivative at their reducing end, indicating that photocatalysis is preferential to break the glycosidic bond of AnGal. Moreover, the analysis results rheology and Cryo-SEM demonstrated that the gel property decreased gradually. Therefore, the present study demonstrated that the photocatalytic method with TiO2as the only catalyst has the potential to prepare low-molecular-weight carrageenan with high sulfation degree and low viscosity, and it also proposed the degradation rules after characterizing the degradation products. Thus, the present study provides an effective green method for the degradation of carrageenan.Keywords:degraded carrageenan;photocatalysis degradation;polysaccharide degradation;carrageenan oligosaccharides;photocatalyst TiO2
研究领域:
海洋生物学
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食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
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
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药学
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生物技术
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细胞生物学
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产品关联
DOI
PubMed
高影响因子
Gels
·
2024
·Vol. 10
·期 8
·502
·
IF 5
Xiong Li,Chuyi Li,Yizhou Liu,Gang Han,Congyu Lin,Xiaoli Chen,Jian Mao
Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study,Shewanella sp.LE8 was utilized for the depolymerization of κ-, ι-, and λ-carrageenan under conditions of fermentation. During a 24-h fermentation at 28 °C, the apparent viscosity of κ-, ι-, and λ-carrageenan decreased by 53.12%, 84.10%, and 59.33%, respectively, accompanied by a decrease in storage modulus, and loss modulus. After a 72-h fermentation, the analysis of methylene blue and molecular weight distribution revealed that ι-carrageenan was extensively depolymerized into smaller polysaccharides byShewanella sp.LE8, while exhibiting partial degradation on κ- and λ-carrageenan. However, the impact ofShewanella sp.LE8 on total sugars was found to be limited; nevertheless, a significant increase in reduced sugar content was observed. The ESIMS analysis results revealed that the purified components obtained through ι-carrageenan fermentation for 72 h were identified as tetrasaccharides, while the two purified components derived from λ-carrageenan fermentation consisted of a hexasaccharide and a tetrasaccharide, respectively. Overall, the present study first reported the depolymerization of ι-and λ-carrageenan byShewanellaand suggested that theShewanellacould be used to depolymerize multiple carrageenans, as well as complex polysaccharides derived from red algae, to further obtain their oligosaccharides.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Vietnam Journal of Chemistry
·
2022
·
IF 0
Ha Manh Hung,Vu Quoc Manh,Vu Thi Thu Thao,Dao Thi Phuong Thuy,Pham Tien Dung,Nguyen Thi Bich Viet,Duong Khanh Linh,Nguyen Ngoc Linh,Doan Thi Yen Oanh,Nguyen Thuy Chinh,Thai Hoang,Vu Quoc Trung
The chitosan/carrageenan/lovastatin biomaterials were prepared using a solution technique with 5 % lovastatin and a variable chitosan/carrageenan mass ratio. Fourier transform infrared spectroscopy (FT-IR) and field emission scanning electron microscopy (FESEM) images revealed that the complex's components were well dispersed into each other without changing the chemical structure, forming dipole interactions and hydrogen bonds among them. The abilities to release Lovastatin (Lov) in pH 2 and pH 7.4 solutions, corresponding to the environments in stomach and intestinal fluids, respectively, are both affected by the ratio of polymer components. The best results were obtained with the chitosan/carrageenan/lovastatin (w/w/%w = 10/90/5%) (CsCL195) biomaterial sample in which the particles are evenly dispersed. While the drug release process was poor in the pH 2 solution (gastric juice), a good release observed in the pH 7.4 solution (intestinal fluid) allows facilitating drug absorption through the intestinal mucosa cells into the blood, from which the effects of hypercholesterolemia treatment can be obtained.
研究领域:
生物材料学
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药剂学
✓ 已验证
产品关联
DOI
ADVANCED POWDER TECHNOLOGY
·
2024
·
IF 4.2
Huifang Yang,Xiaoyu Cao,Jihui Luo,Jianxian Zeng,Xiaoping Huang,Jianrong Xue,Sheng Liu
In this study, an eco-friendly compound, carrageenan, was employed as a depressant for the selective separation of chalcopyrite and pyrite. The depressant performance and mechanism were comprehensively investigated. The results of the flotation experiments demonstrated that carrageenan exhibited selective depression towards pyrite as opposed to chalcopyrite, achieving flotation recoveries of 88.57 % for chalcopyrite and 9.57 % for pyrite with the combination of 2 × 10 -5 mol/L SIBX and 20 mg/L carrageenan. The results of AFM and contact angle measurements revealed that carrageenan exhibited selective adsorption on pyrite surface, resulting in an enhancement in surface hydrophilicity. In contrast, the adsorption of carrageenan on chalcopyrite surface was found to be negligible. Zeta potential and XPS analyses further confirmed the chemisorption of carrageenan on the pyrite surface, indicating the reaction involving sulfuric acid and hydroxyl groups on carrageenan and Fe sites on pyrite. Therefore, carrageenan holds potential as a promising depressant for the selective separation of chalcopyrite from pyrite.
研究领域:
矿物加工工程
·
表面化学
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产品关联
DOI
高影响因子
Minerals
·
2022
·Vol. 12
·期 10
·1234
·
IF 2.818
Zhiqiang Zhao,Yangjia Hu,Jianhua Chen,Yangge Zhu,Liang Lu,Wei Xiong,Sigang Luo
In order to achieve the effective separation of copper-molybdenum in the presence of xanthate and kerosene, carrageenan was explored as a novel environmentally friendly molybdenite depressant in this work. The flotation behavior of molybdenite was studied by micro-flotation tests, and the depression mechanism was investigated through zeta potential, Fourier Transform Infrared Spectroscopy (FTIR) and atomic force microscope (AFM) analysis. The flotation results showed that molybdenite was significantly depressed by carrageenan in the pH range of 6–12 even in the presence of xanthate and kerosene. Zeta potential, FTIR and AFM measurement demonstrated that carrageenan could adsorb strongly on the molybdenite surface and change the surface wettability of molybdenite, thus significantly reducing the floatability of molybdenite.Keywords:flotation;molybdenite;separation;carrageenan;depressant
研究领域:
矿物加工
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环境科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Jia-Cheng Liu,Lin-Da Zhang,Yue Liu,Tian-Qi Zhou,Bin Lai,Ce Wang,Jia-Nan Yan,Hai-Tao Wu
BACKGROUND This study investigated the contribution of 11 polysaccharides (2%, w/w ), including pectin (PC), κ -carrageenan (KC), ι -carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix meretrix clam gel (MMG). RESULTS The hardness, springiness and chewiness of MMG with KC, IC, GG, SA and FC addition increased by ~10%–250%, while PC, GM, KG and LBG groups decreased by ~0.6% to 69%. KC, IC, SA, GG and FC decreased the cooking loss rate (CLR) by 69.4% to 88.7% and correspondingly enhanced the water holding capacity (WHC) by 10.2% to 21.4%, which was accompanied by an increased bound water and immobilized water area and high hydrogen proton density. The addition of KC transformed the MMG microstructure from a loose network with large pores to a compact, dense network, reducing lacunarity by 57.9%. The primary intermolecular forces in MMG with the incorporation of KC, IC, GG, SA and FC were hydrophobic interactions and disulfide bonds, which increased by 32.8%-105.3% and 45.6%-114.5% than MMG alone, respectively. CONCLUSION Collectively, KC, IC, GG, SA and FC could improve the gel properties of MMG and the strongest synergistic combination was found in the MMG/KC system. This study suggests that the incorporation of polysaccharides is a strategy with potential for modifying the gel properties of shellfish surimi products. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
材料科学
·
生物物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yuxin Cheng,Jiaxin Xu,Rongfan Zhang,Jianguo Lin,Meiling Zhou,Xianmin Qin,Keshan Wang,Ying Zhou,Qiujin Zhu,Yongguo Jin,Yuanyuan Liu
The design and development of a food preservation coating material with rapid curing and stable performance to shorten the coating process time and reduce quality changes caused by temperature fluctuations in cold chain is highly desirable in fresh meat preservation applications. In this study, a series of multi-cross-linked edible hydrogels were designed based on gelatin and k-carrageenan through the self-assembly triple-helix of gelatin and the potassium ion-mediated k-carrageenan double-helix structure. The tannic acid with phenolic hydroxyl groups was employed to enable the dynamic bond cross-linking between two polymers, endowing the composite hydrogel with rapid curing ability at low-temperature and a uniform molecular network structure. The hydrogel with a concentration of gelatin was 16% (GCBG-16) achieved the optimal combination properties, including 73.41% of elongation at break, 71.59 kJ/m 2 of toughness, 27.73% of swelling ratio, and 50.73% of DPPH· scavenging rate. The hydrogels could be rapidly washed within 30 min at 40 °C by water, as well as possessing a certain self-healing and anti-freezing capabilities. The hydrogel GCBG-16 had a great capacity for protecting meat with a E value of 50.4 and 17.53 N of shear force even placed in a 37 °C environment, which showed no significant difference (p > 0.05) compared to the initial value. Furthermore, the fresh meats with coating showed delayed central temperature increase speed after leaving from the cold chain and placed in a 37 °C environment. The research results demonstrated that the proposed hydrogel has great potential in preserving fresh meat, which can serve as a matrix material combined with other active additives for extending the shelf life of meat products.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
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
危险品化学品经营许可证（带存储）