Materials Express
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2024
·Vol. 14
·期 4
·583-589
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IF 0.7
Luo Yao,Wu Wei-Gang,Tian Feng,Huang Jun
Excessive oxidative stress leading to a consequently chronic inflammation remains a challenging problem for wound healing, and developing biomaterials with outstanding antioxidant property has great practical significance for wound treatment. Herein, a thermo-sensitive hydrogel based
on Schiff base linkages (Cur@HBC/OHA) was prepared, and the physicochemical properties and antioxidant activities in vitro were investigated. The excellent biocompatibility, enhanced antibacterial activity and increased DPPH scavenging rate indicated that the prepared Cur@HBC/OHA hydrogel
is a promising biomaterial for tissue engineering applications.
研究领域:
生物材料科学
·
组织工程
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药学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
·
IF 4.952
Pengkai Wang,Peng Fei,Chunxia Zhou,Pengzhi Hong
This study investigated the acylation of pectin with p- coumaric and caffeic acids through an enzymatic method to enhance its physical and chemical properties. Ultraviolet–visible, Fourier transform infrared and 1 H nuclear magnetic resonance spectral analyses indicated the successful grafting of p- coumaric and caffeic acids onto the carboxyl group of pectin molecule. The 1,1-diphenyl-2-picryl hydrazine (DPPH) clearance and inhibition ratio in the β-carotene bleaching assay of native pectin (Na–Pe) were 0.13% and 42.60%, respectively, while their corresponding values increased to 1.04% and 55.59 for the pectin acylated with p -coumaric acid (Co–Pe) and 87.52% and 94.05% for the pectin acylated with caffeic acid (Ca–Pe). Meanwhile, the inhibition of Escherichia coli and Staphylococcus aureus was increased from 2.56% to 6.59% (Na–Pe) to 17.28% and 25.79% (Co–Pe) and 23.59% and 36.94% (Ca–Pe), respectively. Furthermore, Co-Pe or Ca-Pe coating was shown to significantly enhance the shelf life of small yellow croaker ( Larimichthys polyactis ) fillets.
研究领域:
食品科学
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化学
·
生物技术
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产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
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2024
·
IF 2.9
Wen Yao,Chen Geping,Zhang Xiaobing
The present study aimed to evaluate the polysaccharides extracted from Toona sinensis seeds using ultrasound-assisted deep eutectic solvent (DES). The extracted polysaccharides (TSRP) were purified and studied for their hypoglycemic and antioxidant activities. The purified polysaccharides (TSRPs-1) were hydrolyzed and derivatized to study their monosaccharide composition. The optimum extraction conditions were DES (choline chloride to oxalic acid) at a molar ratio of 1.473:1, ultrasound time of 50.643 min, and a material-to-liquid ratio of 1:31.838 g/mL. The ultrasound-assisted DES extraction was more effective (56.1%) as compared to the water extraction (35.89%). The inhibition of α-glucosidase by TSRPs-1 was 42.77% at a concentration of 0.8 mg/mL. At 3.2 mg/mL, TSRPs-1 inhibited α-amylase by 34.38%. The clearance of DPPH by TSRPs-1 was 24.36% at 3.2 mg/mL. The IC 50 for ABTS· + clearance by TSRPs-1 was 0.233 mg/mL. It was shown that the monosaccharides of TSRPs-1 were composed of Man, Rha, GlcA, GalA, Glc, Gal, Xyl, and Ara in a molar ratio of 1:563.13:41.81:51.20:21.81:2244.58:3.73:1130.48. In this paper, the process of extracting TSRP with ultrasound-assisted DES was investigated and optimized. TSRPs-1 possesses certain hypoglycemic and antioxidant activities. Therefore, this paper can provide an experimental basis for the establishment of an industrialized production process of polysaccharides and the study of their biological activities.
研究领域:
药学
·
食品化学
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生物化学
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植物科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Jinghe Sun,Yimeng Li,Tingting Yan,Jingfeng Yang
An edible composite film was developed and applied for ready-to-eat sea cucumber storage to improve the product quality. The PAC film base is first prepared by mixing 0.5 % glycerin (GL) with 4 % polyvinyl alcohol (PVA) and 1 % arginine-modified chitosan (Arg-CTS) in the same volume. After the addition of nano-ZnO (ZnO) and thymol (Thy) to the PAC film base, the mechanical properties and functions were tested. Compared to the PAC film, the PAC-ZnO-ThyH composite film showed a 1.34-fold increase in the DPPH scavenging rate and a 2.19-fold increase in the ABTS scavenging rate. Contrary to the PAC film, the inhibition zone diameter of Escherichia coli and Staphylococcus aureus significantly increased by 2.35 and 4.08 folds in the PAC-Zno-ThyH film, respectively. After applying the PAC-ZnO-ThyH film to store ready-to-eat sea cucumber for 10 days, there was a significant reduction in weight loss, total volatile basic nitrogen (TVB-N), and lipid oxidation levels to 1.47 and 1.26 folds to the Ctrl group. After preservation, the hardness and chewiness of ready-to-eat sea cucumber were maintained at 1079.62 ± 138.86 N and 913.73 ± 175.79 N, respectively. The novel PAC-ZnO-ThyH composite film can be used as an active food packaging for promising seafood applications.
研究领域:
食品科学
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材料科学
·
生物技术
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Jingna Liu,Bingqing Chen,Qianyi Hu,Qiong Zhang,Bingqing Huang,Peng Fei
To augment the functional attributes of pectin and expand its prospective utilization in food preservation, this research explored the enzymatic grafting of resorcinol and 4-hexylresorcinol onto pectin. Structural analysis verified the successful grafting of both resorcinol and 4-hexylresorcinol to pectin via esterification , with the 1-OH of resorcinol and 4-hexylresorcinol and the carboxyl group of pectin functioning as grafting sites. The grafting ratios of resorcinol-modified pectin (Re-Pe) and 4-hexylresorcinol-modified pectin (He-Pe) were 17.84 % and 10.98 %, respectively. This grafting modification notably enhanced the antioxidative and antibacterial properties of pectin. Specifically, DPPH clearance and the inhibition ratio in the β-carotene bleaching assay increased from 11.38 % and 20.13 % (native pectin, Na-Pe) to 41.15 % and 36.67 % (Re-Pe), and 74.72 % and 53.40 % (He-Pe). Moreover, the inhibition zone diameter against Escherichia coli and Staphylococcus aureus rose from 10.12 and 10.08 mm (Na-Pe) to 12.36 and 11.52 mm (Re-Pe), and 16.78 and 14.87 mm (He-Pe). Additionally, the application of native and modified pectin coatings effectively impeded pork spoilage, with the modified pectins demonstrating a more potent effect. Among the two modified pectins, He-Pe exhibited the most significant enhancement in pork shelf life.
研究领域:
食品科学
·
化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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