查找使用阿拉丁产品的科研文献

Mussel-Inspired Biodegradable Ca2+ Complex Double Network Pectin-Based Hydrogel for Hemostasis and Tissue Regeneration

Yanai Chen,Limin Chang,Xiangyu Liang,Ziheng Zhang,Jianglei Qin,Shenzhou Lu

Inspired by mussel adhesion mechanisms and the structural advantages of double network (DN) hydrogels, this study developed a catechol- and polyphosphate-modified natural biomacromolecular-based DN hydrogel to tackle critical wound healing challenges, including persistent inflammation, oxidative stress, and impaired angiogenesis. The hydrogel exhibits tailored mechanical adaptability to wound microenvironments, ensuring conformal coverage under high-glucose conditions. Its inherent hemostatic capacity stems from rapid interfacial adhesion and coagulation activation, addressing the bleeding complications commonly observed in wounds. Furthermore, the hydrogel actively modulates pathological microenvironments via ROS scavenging and anti-inflammatory effects while facilitating sustained release of bioactive components to synergistically promote angiogenesis, collagen deposition, and epithelial regeneration. In summary, this mussel-inspired glycosyl cyclic hydrogel integrated multifunctional therapeutic advantages including microenvironment regulation, dynamic adaptability, and pro-regenerative signaling into a single platform, demonstrating great potential as a next-generation dressing for refractory diabetic wound management.

Synergistic interfacial reinforcement of PBAT/Bamboo flour composites through KH560 grafting and pectin-Ca2+ crosslinking

Zhao Li,Liang Tang,Xiangying Chen,Zhongjie Zhang

A synergistic interfacial reinforcement strategy combining KH560 grafting and pectin-Ca 2+ crosslinking is developed. • Multi-scale interfaces (covalent/ionic/hydrogen bonds and entanglement) enhance filler-matrix compatibility. • The modified BF-K-P-Ca filler achieves a water contact angle of 120°, indicating effective hydrophobization. • The composite film exhibits tensile strength of 24.35 MPa and elongation at break of 593%. • The modification strategy enables industrial-scale film blowing for green biodegradable composites. In this study, PBAT, bamboo flour (BF), KH560, pectin, and calcium ions were used as starting materials to prepare PBAT/modified BF composites through chemical modification, melt blending, and blow molding processes. The effects of key process parameters such as pectin dosage and calcium ion dosage on the structure and properties of the products were systematically investigated. When the pectin dosage was 3%, calcium ion dosage was 2%, and BF dosage was 10%, the composite material achieved a transverse tensile strength of 24.35 MPa, a transverse elongation at break of 593%, a longitudinal tensile strength of 23.46 MPa, and a longitudinal elongation at break of 530%. The comprehensive properties were superior to those of composites prepared by traditional processes. The research results indicate that bamboo flour sequentially modified with KH560, pectin and calcium ions can effectively enhance the compatibility between the filler and the PBAT matrix, thereby significantly improving the overall performance of PBAT/BF composites. The PBAT/modified BF composites prepared in this study, due to their excellent mechanical properties, demonstrate broad application prospects in fields such as packaging, daily necessities, membrane materials, and disposable products. Download: Download high-res image (73KB) Download: Download full-size image

Whey protein-gallic acid-pectin covalent conjugates improved emulsion stability and bioaccessibility of β-carotene

Xiaoyun Fei,Yushi Wei,Yao Wang,Zhenjing Huang,Deming Gong,Guowen Zhang

WP-GA-PC emulsion has excellent environmental and oxidative stability. • The stability of WP-GA-PC emulsion was affected by pH, salt and temperature. • WP-GA-PC emulsion showed better β-carotene protection than WP and WP-GA emulsion. • WP-GA-PC emulsion was an effective way for β-carotene delivery. β-carotene is a bioactive lipophilic compound, but its low water solubility and environmental sensitivity limit its use in food industry. In this study, β-carotene-loaded oil/water emulsions were constructed using whey protein (WP)-gallic acid (GA)-pectin (PC) ternary covalent conjugates as interfacial stabilizers, and the relationship among pH-dependent interfacial behavior, emulsion stability, and β-carotene digestion characteristics were investigated. The WP-GA-PC conjugate exhibited the most favorable interfacial adsorption behavior at pH 5 and formed a more elastic interfacial film, resulting in emulsions with the smallest particle size (30.51 μm) and excellent thermal and salt ion stability. Rheological analysis showed that all emulsions exhibited shear-thinning behavior, while pH value markedly affected their apparent viscosity. The encapsulation rates of β-carotene in pure oil, WP, WP-GA and WP-GA-PC emulsions were 70.83%, 90.07%, 93.17% and 96.25%, respectively. The bioaccessibility of β-carotene was 13.73% and 8.67% higher in WP-GA-PC emulsion than in WP emulsion and WP-GA emulsion, respectively. This work provides a scientific basis for designing protein-polyphenol-polysaccharide covalent conjugate-based emulsion delivery systems for lipophilic bioactive compounds. Download: Download high-res image (256KB) Download: Download full-size image

Lysozyme-Functionalized PVA/CMC/β-Cyclodextrin/Pectin Hydrogel Films for Strawberry Preservation and Flexible Sensing

A multifunctional hydrogel film, denoted as PCDGPL, was developed for strawberry preservation, and its prospective flexible-sensing capability was evaluated. Distinct from previous systems centered on colorimetric freshness indication or chemically/photocrosslinked sensing networks, PCDGPL employs a physically crosslinked, freeze-thawed PVA/CMC/pectin/β-CD matrix to couple lysozyme-associated antibacterial preservation with NaCl-enabled tensile and compressive deformation responses; a full-formulation-minus-β-CD control further isolated the network-modulating contribution of β-CD. The hydrogel network was proposed to be stabilized by freeze–thaw-induced PVA physical junctions, together with multiple hydrogen-bonding interactions among CMC, pectin, and β-cyclodextrin. Glycerol improved flexibility and moisture retention, NaCl provided ionic conductivity, and lysozyme incorporation contributed to the antibacterial activity of the film. The optimized PCDGPL film showed balanced mechanical properties, stable cyclic tensile/compressive behavior, and reliable strain-dependent resistance responses under stretching and compression. It also exhibited effective antibacterial activity againstEscherichia coliandStaphylococcus aureuswith good cytocompatibility. In strawberry preservation tests, PCDGPL reduced weight loss to approximately 2.5% and decay rate to 15%, while maintaining approximately 97% of the initial firmness after 10 days. This work provides a promising hydrogel-based active packaging platform for strawberry preservation, together with a prospective capability for mechanical deformation sensing.

Unraveling structure-driven astringency perception of polyphenols and elucidating multimodal mitigation mechanism by citrus pectin

Haiwa Wang,Kaichang Zhao,David Julian McClements,Yi Chen,Qiang Yu,Taotao Dai,Yuting Wang

Dietary polyphenols offer several potential health benefits, but their interactions with mucin in human saliva leads to astringency, which reduces the palatability of polyphenol-enriched beverages. The structure-dependent mechanisms of polyphenol-induced astringency are still poorly understood. Moreover, there is a lack of knowledge of the pathways by which pectin molecules can mitigate polyphenol astringency. This study used multiscale analytical and computational tools to elucidate the astringency mechanisms of different polyphenols (caffeic acid, chlorogenic acid, naringin, and rutin), and the origin of citrus pectin reducing astringency. E-tongue analysis confirmed flavonoid-induced astringency more pronounced than phenolic acids, indicating a structure-dependent effect. Spectroscopic analysis indicated that hydrophobic interactions were mainly responsible for the astringency of phenolic acids and naringin, whereas a combination of hydrophobic interactions and hydrogen bonding was responsible for that of rutin. Citrus pectin (0.1-0.3%) was found to reduce the astringency by around 16-45%, with greater efficacy against flavonoid-induced astringency, highlighting important structural differences. Citrus pectin mainly reduced astringency by competitively binding polyphenols, forming ternary complexes, enhancing homogeneity, and forming a cross-linked (naringin) or a flake-like coverage (phenolic acids/rutin). These findings provide new insights into the role of polyphenols and pectin on astringency, which may promote the development of polyphenol-rich beverages with enhanced palatability.

Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior

Xiaoyun Fei,Hui Xue,Hongtao Chen,Taotao Dai,Deming Gong,Guowen Zhang

This work aimed to determine the effect of glycosylation on the emulsifying property and interfacial behaviors of whey protein (WP) - gallic acid (GA) conjugates. By grafting pectin (PC) with WP-GA conjugates via a glycosylation reaction, WP-GA-PC ternary covalent conjugates were synthesized. The degree of grafting increased significantly with the increase of PC concentration and reached 22.90 % when the mass ratio of WP-GA to PC was 1:4. Moreover, the thermal stability and emulsifying property of the WP-GA-PC ternary conjugates were significantly improved compared with the WP-GA conjugates. The addition of PC improved the interfacial properties of the conjugates, which was favorable to the formation of stable emulsions. The emulsion activity index and emulsion stability index were increased by 10.73 m 2 /g and 86.70 min, respectively, at a mass ratio of 1:4 of WP-GA to PC. This work may provide a new idea for the development of novel stabilizers applied in the emulsion systems.

Effects of resveratrol on pectin with different esterification degrees: Structure, function properties, and fermentation characteristics

Pan Wang,Bangfeng Yin,Ping Zou,Zhenjia Zheng,Dan Wang,Peiyou Qin,Wenting Zhao,Yuanyuan Zhao,Ye Liu,Xiaoyan Zhao

To address the limitation of resveratrol (Res) related to its low bio-accessibility and poor stability, Res-pectin complexes with varying degrees of esterification were developed. The encapsulation efficiency of Res in these complexes was determined, revealing the following order: Res-L106 > Res-L13 > Res-H121 > Res-H115. Upon non-covalent interaction with pectins, Res exhibited enhanced stability, reduced crystallinity, and modified microstructure. The complexes exhibited stable particle sizes across a pH range of 4 to 8, with the Res-L106 complex showing minimal sensitivity to variations in ionic strength and temperature. All complexes exhibited improved antioxidant activities compared to pectins alone, with the Res-L106 complex displaying the highest activity. The complex enhancing the bio-accessibility of Res follows the order of Res-L106 > Res-L13 > Res-H121 > Res-H115. Additionally, all complexes promoted the production of short-chain fatty acids (SCFAs), with butyric acid being the predominant product. Notably, the Res-L106 complex exhibited the highest SCFAs-producing capacity. In conclusion, this study provides valuable insights into the design and optimization of strategies to enhance the bioavailability of Res, highlighting the potential of low-esterified pectin as an effective delivery carrier for bioactive compounds.

Modified sunflower pectin with low molecular weight and methylation targets gut microbiota to alleviate obesity

Wenfei Wang,Huiting Yang,Shengrong Xiang,Siliang Jiang,Haifeng Zhang,Mengqi Zhao,Zihan Jiang,Ya Gao,Jie Li

Obesity has become a global public health crisis, and the development of safe and effective interventions are urgently needed. In this study, sunflower head pectins with different molecular weights and degrees of methylation were synthesized via enzymatic modification. A high-fat diet was used to induce obesity in a mouse model. The effects of different modified pectins on the regulation of lipid metabolism disorders were systematically evaluated, and 16S rRNA sequencing was used to elucidate the mechanism by which different modified pectins regulate gut microbiota homeostasis and affect body metabolism disorders. The results showed that low-molecular-weight and low-methoxyl pectin could significantly reduce the weight growth rate ( P  < 0.05) and reverse hepatic steatosis. Its mechanism was closely related to the improvement of microbiota composition and recovery of short-chain fatty acid levels. This research has laid a theoretical foundation for precisely regulating the structure of pectin to develop pectin-enriched functional foods

Extraction and Characterization of Clausena lansium (Lour.) Skeels Fruit Pectin Based on Deep Eutectic Solvent

Jiafu Lin,Jihui Lin,XiaoYu Tao,Dan Zhang,Siwei Chen,Xiujuan Fu,Yu Luo,Jiaqi Zheng,Linyu Liu,Hong Niu

Pectin derived from the fruit of Clausena lansium (Lour.) Skeels, commonly known as Wampee, possesses diverse bioactivities and holds significant potential for applications in food products. To broaden Wampee's application range, deep eutectic solvent (DES) was optimized for pectin extraction using response surface methodology. The fundamental and functional properties of DES-extracted pectin (D-CP) were compared to water-extracted pectin (W-CP). Extracted under the optimal extraction conditions (oxalic acid:choline chloride ratio was 1:1, reagent content was 10.2% (w/v), extraction time was 154 min, temperature was 82.5°C, and liquid: solid was 10.0 mL/g), D-CP was identified as Rhamnogalacturonan-dominated pectin. D-CP's molecular weight (129 kDa) and degree of esterification (61.05%) were lower than those of W-CP. However, D-CP exhibited a superior yield (18.09%) and enhanced functional properties, including higher purity, improved emulsifying stability and activity, better foaming capacity, and stronger foam stability. Additionally, D-CP demonstrated excellent solubility alongside notable antioxidant activities. Overall, these advanced properties highlight D-CP's promising potential for applications in the food and pharmaceutical industries, with DES proving to be an effective solvent for efficient extraction of bioactive pectin from Wampee. Graphical

Development, characterization and Lactobacillus plantarum encapsulating ability of novel C-phycocyanin-pectin-polyphenol based hydrogels

Ziyi Zhu,Ying Wu,Yejun Zhong,Hui Zhang,Junzhen Zhong

In this study, it was found that the enhancement in the viability of Lactobacillus plantarum under gastrointestinal conditions by encapsulating them within novel C-Phycocyanin-pectin based hydrogels (from 5.7 to 7.1 log/CFU). The hardness, the strength and the stability of the hydrogels increased when the protein concentration was increased. In addition, the addition of resveratrol (RES), and tannic acid (TA) could improve the hardness (from 595.4 to 608.3 and 637.0 g) and WHC (from 93.9 to 94.2 and 94.8 %) of the hydrogels. The addition of gallic acid (GA) enhanced the hardness (675.0 g) of the hydrogels, but the WHC (86.2 %) was decreased. During simulated gastrointestinal conditions and refrigerated storage, the addition of TA enhanced the viable bacteria counts (from 6.8 and 8.0 to 7.5 and 8.5 log/CFU) of Lactobacillus plantarum . Furthermore, TA and GA are completely encased by the protein-pectin gel as an amorphous state, while RA is only partially encased.

Preparation of Consolidated Dust Suppression Materials Based on Pectin: Graft Modification Experiment and Reaction Mechanism

Shulei Shi,Xiao-Han Wang,Bingyou Jiang,Wenhan Tao,Chang-Fei Yu,Ben Ji

The natural material pectin was used as the matrix to prepare a dust suppressant. The regression model in response to the grafting ratio was established, and the optimum modification scheme was determined. The amount of monomer, initiator, cross-linking agent, and reaction temperature was 3.20 g, 0.20 g, and 0.15 g and 92 °C, respectively. Through Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy tests, not only the formation of the product in graft copolymerization reaction was validated but also the wettability of pectin was significantly improved. The surface morphology of pectin before and after modification was observed by a scanning electron microscope. After graft copolymerization treatment, the surface of pectin presented a dense grid structure, which proved that the pectin-modified dust suppressant can play a crucial role in wetting and condensing coal dust. Contact angle tests were used to characterize the effect of pectin modification on the wettability of bituminous coal before and after modification. The results of contact angle tests showed that when the droplets just contacted the bituminous coal flakes, the contact angle of modified pectin droplets on the flakes was the smallest, and the value was 55.21°. Compared with pure water droplets and unmodified pectin droplets, it decreased by 21.66° and 18.50°. The modification reaction process and dust suppression mechanism were explained at the molecular level.

Fabraction of edible bio-nanocomposite coatings from pectin-containing lignocellulosic nanofibers isolated from apple pomace

Shuai Zhang,Rongqiang Chen,Chenfeng Ding,Tian Gong,Jiao Jiao Sun,Fengchen Li,Chaoqun Zhang,Xiao Yu Wang,Yurong Guo,Tuhua Zhong,Yong Hong Meng

Minimally processed fruits are increasingly demanded in modern society, but the management of perishable waste pomaces (WPs) and the products' short shelf-life are still big issues. Here, a facile approach of reconstruing apple pomace (AP) into edible bio-nanocomposite coatings of fresh-cutting apple slices was successfully developed through alkaline demethylation followed by high-pressure homogenization. The fibrillation of AP fibers is largely improved by -COO − at a concentration of 1.23 mmol g −1 , which is released through alkaline demethylation of pectin, instead of relying on intricated or costly cellulose modifications. The average width of AP nanofibers (AP-NFs) downsizes to 18 nm. By casting, AP-NFs fabricate homogeneous films with comparable transparency (56 % at 600 nm), superior mechanical strength (6.4 GPa of Young modulus and 81.7 MPa of strength) and oxygen barrier properties (79 mL μm m −2  day −1  bar −1 ), and non-toxicity. Moreover, the AP-NF coatings effectively extend shelf life of apple slices by inhibiting browning and respiration, and retain firmness. This research demonstrates a way to valorize WPs as edible coatings for fruit packaging.