LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Mei Liu,Le Sun,Guolan Qin,Jin Zhang,Yangkun Wei,Yunpeng Shen,Hao Ma,Wenqian Dang,Jie Li,Ying Liang,Limin Li,Xueling Zheng,Chong Liu
The fermentation capacity of frozen dough determines its handling properties and the quality of final product. In this study, the effects of sanxan on the fermentation capacity of frozen dough during freeze-thawed cycles (FTCs) were investigated. The results showed that 0.5% sanxan improved the fermentation capacity of frozen dough during FTCs. An increase in yeast survival rate indicated that frozen dough with 0.5% sanxan (sanxan-dough) inhibited the death of yeast and improved the gas-production ability of yeast. After 8FTCs, compared with control-dough, the disulfide bond content of sanxan-dough significantly increased, the stability of secondary structure was enhanced, the continuity and strength of gluten network were improved; these results indicated that 0.5% sanxan enhanced the gas-holding ability of frozen dough. This study explored a new horizon for the fermentation capacity’ improvement of frozen dough by sanxan in term of yeast and gluten proteins.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Zhong Shi,Zhuangzhuang Shi,Mengmeng Wu,Yaqi Shen,Guoqiang Li,Ting Ma
Food-grade emulsion gels have attracted increasing attention in food and drug manufacturing, owing to their potential as novel delivery systems for lipophilic bioactive ingredients. Emulsion gels are structurally either a polymeric gel matrix with incorporated emulsion droplets (emulsion-filled gels), or a network of aggregated emulsion droplets (emulsion particulate gels). In this study, a novel emulsion gel was prepared by formulating an oil-in-water (O/W) emulsion stabilized by sanxan alone, followed by heating and cooling treatment, resulting in a structured solid system. Stable O/W type sanxan emulsion gels (SEGs) were obtained at sanxan concentration >0.5% ( w /w). Fluorescence microscopy results confirmed the adsorption of sanxan on oil droplet surfaces. The effect of temperature and sanxan/oil concentrations on the rheological and textural properties of the SEGs was evaluated: the SEG containing 1% (w/w) sanxan and 20% (w/w) sunflower oil exhibited excellent rheological and textural properties. Further, the addition of 10 mM Na + or 5 mM Ca 2+ greatly enhanced the thermostability of the SEG. The potential of SEGs as sustained-release delivery systems for β-carotene was also explored. The findings are of great interest for the development of novel delivery systems based on emulsion gels stabilized by sanxan for the sustained release of lipophilic components.
研究领域:
食品科学
·
药物制剂
✓ 已验证
DOI
高影响因子
Advanced Healthcare Materials
·
2023
·
IF 10
Xueqing Zhao,Yucheng Shi,Shaofang Niu,Xiaoya Wei,Tongtong Liu,Mingbo Yang,Mengmeng Wu,Ge Gao,Ting Ma,Guoqiang Li
Bacterial cellulose is an extracellular polysaccharide produced by microorganisms, offering advantages such as high water-holding capacity, flexibility, and biocompatibility. However, its lack of bactericidal activity hampers its wide application. Usnic acid, a secondary metabolite derived from lichens of the Usnea genus, is recognized for its antibacterial and anti-biofilm efficiency, coupled with anti-inflammatory properties. Its water insolubility presents challenges for wide utilization and stable release. Sanxan gel, a novel polysaccharide, exhibits exceptional freeze-thaw stability, suspension properties, and high elasticity, rendering it effective as a suspending agent to improve the bioavailability of water-insoluble drugs. In this study, a hydrogel membrane is designed by combining bacterial cellulose and usnic acid suspended in sanxan gel through a simple in situ microorganism fermentation. The obtained membranes demonstrate excellent ability for sustained drug release, strong eradication capability against tested bacteria in both in vitro and in vivo experiments, effective inhibition of biofilm formation, and excellent hemocompatibility and cytocompatibility. Additionally, the composite membranes promote wound healing with reduced inflammation and bacterial infection in a full-thickness wound infection model in mice. This study provides innovative insights and strategies for the development of functional dressings for infected wounds in future clinical applications.
研究领域:
生物材料学
·
医学
·
药剂学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yue Ming,Zhuangzhuang Shi,Yufei Zhao,Jue Li,Wei Sha,Weilong Wang,Guoqiang Li,Mengmeng Wu,Ting Ma
The oral delivery of probiotics faces numerous challenges, particularly the acidic gastric environment. This study aimed to construct microcapsules using acid-resistant polysaccharide sanxan gum (SG) combined with sodium alginate (SA) and chitosan (CS), and to evaluate their protective effects on the probiotic bacteria Lactobacillus plantarum ( Lp ) during in vitro simulated gastrointestinal digestion. Sanxan gum, an edible polysaccharide produced by Sphingomonas sanxanigenens strain, is composed of mannose, glucuronic acid, rhamnose, and glucose. Sodium alginate has been widely used to protect probiotics because it is cheap, safe, and easy to form into microcapsules. Chitosan is a cationic polysaccharide with excellent mucoadhesive properties and film-forming capabilities. Herein, the microcapsules were prepared using the extrusion drop method. Compared with microcapsules based solely on sodium alginate, those with a ratio of sanxan gum to sodium alginate of 4:6 demonstrated enhanced encapsulation efficiency (97.66 ± 0.79 %) and freeze-dried cell viability (9.97 ± 0.03 log CFU/g). Furthermore, the incorporation of chitosan yielded the highest encapsulation efficiency for the Lp @SG-SA@CS microcapsules (99.14 ± 1.46 %) and significantly enhanced their tolerance to heat, bile salts, and gastric acid. Our findings suggest that sanxan gum can confer acid resistance to microcapsules, highlighting its potential for applications in diverse acidic environments.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）