ACS Biomaterials Science & Engineering
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2019
·
IF 4.511
Na Li,Fuxin Xue,Hui Zhang,Hanna J. Sanyour,Alex P. Rickel,Andrew Uttecht,Betty Fanta,Junli Hu,Zhongkui Hong
Despite significant progress over the past few decades, creating a tissue-engineered vascular graft with replicated functions of native blood vessels remains a challenge due to the mismatch in mechanical properties, low biological function, and rapid occlusion caused by restenosis of small diameter vessel grafts (<6 mm diameter). A scaffold with similar mechanical properties and biocompatibility to the host tissue is ideally needed for the attachment and proliferation of cells to support the building of engineered tissue. In this study, pectin hydrogel nanofiber scaffolds with two different oxidation degrees (25 and 50%) were prepared by a multistep methodology including periodate oxidation, electrospinning, and adipic acid dihydrazide crosslinking. Scanning electron microscopy (SEM) images showed that the obtained pectin nanofiber mats have a nano-sized fibrous structure with 300–400 nm fiber diameter. Physicochemical property testing using Fourier transform infrared (FTIR) spectra, atomic force microscopy (AFM) nanoindentations, and contact angle measurements demonstrated that the stiffness and hydrophobicity of the fiber mat could be manipulated by adjusting the oxidation and crosslinking levels of the pectin hydrogels. Live/Dead staining showed high viability of the mesenchymal stem cells (MSCs) cultured on the pectin hydrogel fiber scaffold for 14 days. In addition, the potential application of pectin hydrogel nanofiber scaffolds of different stiffness in stem cell differentiation into vascular cells was assessed by gene expression analysis. Real-time polymerase chain reaction (RT-PCR) results showed that the stiffer scaffold facilitated the differentiation of MSCs into vascular smooth muscle cells, while the softer fiber mat promoted MSC differentiation into endothelial cells. Altogether, our results indicate that the pectin hydrogel nanofibers have the capability of providing mechanical cues that induce MSC differentiation into vascular cells and can be potentially applied in stem cell-based tissue engineering.
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INDUSTRIAL CROPS AND PRODUCTS
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2023
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IF 5.9
Feixu Mo,Xianfeng Hu,Yi Ding,Rongyu Li,Youhua Long,Ming Li
This study aimed to realize controlled release of pesticides . Inspired by the characteristics of plant pathogenic fungi that release cell wall-degrading enzymes (CWDEs) to destroy plant cell walls, enzyme-responsive carboxymethyl cellulose , pectin, sodium alginate , and glycerol (CPSG) films were constructed to encapsulate carboxymethyl chitosan (CMCS) particles loaded with magnolol (Mag) to form a [email protected] @CPSG film. The results showed that the amount of Mag released by the [email protected] @CPSG film under cellulase and pectinase stimulation was 43.18% at 7 h, which was 103.87% higher than that in water. After the [email protected] @CPSG film treatment, the diameter of the disease spots on tobacco caused by Rhizoctonia solani decreased by 93.17%. The contact angle of the film on the rice leaf surface was less than 30° and the half-life of magnolol increased to 15.2 d. In conclusion, the CPSG film can realize the controlled release of pesticides and improve their utilization rate.
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Soft Matter
·
2017
·Vol. 13
·期 48
·9237-9245
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IF 3.889
Rui Niu,Zhihui Qin,Feng Ji,Meng Xu,Xinlu Tian,Junjie Li,Fanglian Yao
The lack of sufficient mechanical properties restricts the application of polysaccharide-based hydrogels in the field of biomedicine, especially load-bearing tissue repair. Nowadays, double network (DN) hydrogels have aroused great interest through special cooperation between two contrasting networks. Inspired by this idea, here, we devised a new strategy to prepare a pectin–Fe3+/polyacrylamide hybrid DN hydrogel using a simple two-step method. The introduction of Fe3+ ions into a pectin network to produce strong reversible ionic complexation, results in excellent toughness. Under optimal conditions, our hybrid DN hydrogels possessed tensile strength as high as 0.9 MPa, corresponding to a high strain of 1300%. Besides, our hybrid DN hydrogels also exhibited superb stiffness (elastic modulus ∼ 1.46 MPa), toughness (fracture energy ∼ 3785 J m−2), and water absorption capacity (85%). Loading–unloading tests showed that the internal fracture process of the hydrogels was continuous. Owing to the reversible structure of Fe3+–pectin complexation, the hybrid DN hydrogels also showed good fatigue resistance, notch-insensitivity and recoverability. This type of polysaccharide-based hydrogel has potential to broaden the application in the load-bearing tissue repair field.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2024
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IF 4.9
Feng Cao,Meiyu Zheng,Wenjuan Zhang,Yangguang Wang,Shengmin Lu
Naringin (NR) has the drawbacks of poor water solubility and low bioavailability, which restricts its applications. The NR-loaded pectin-alginate nanoparticles (PANPs) were prepared by the ion gel method. When the complex polysaccharide concentration, mass ratio of pectin to sodium alginate , molar concentration of CaCl 2 and NR addition were 1 %, 2:1, 0.03 mol/L and 5 mg/mL, respectively, the encapsulation efficiency of PANPs to NR was highest with a value of 79.23 %. Furthermore, multi-factor stability investigation revealed that the NR-loaded PANPs suspension was stable at pH 3–8, NaCl concentration of less than 400 mmol/L, and temperature of less than 75 °C. The NR-loaded PANPs suspension maintained good stability during a storage period of 30 days, and the retention rate of PANPs to NR was as high as 82.51 % at the 30th day, indicating that PANPs had a positive protective role on NR over a longer storage period. The findings might provide a theoretical basis and practical guidance for further exploiting naringin as a functional food ingredient using composite hydrogel encapsulation.
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Scientific Reports
·
2017
·Vol. 7
·期 1
·1-11
·
IF 4.259
Zhi Zijian,Chen Jianle,Li Shan,Wang Wenjun,Huang Rui,Liu Donghong,Ding Tian,Linhardt Robert John,Chen Shiguo,Ye Xingqian
Pectin, a natural polysaccharide found in the cell wall of most higher plant such as citrus, has drawn much attention due to its potential beneficial role in facilitating the treatment of many diseases like cancer, hyper cholesterol and diabetes. However, the broad application of pectin faces great limitations as the large molecular size of pectin severely prevents its bioavailability in vivo . In this study, we report an effective and highly convenient approach to degrade natural pectin into lower molecular pectin. By combining ultrasound with Fenton system (US-Fenton), we show that ultrasound synergistically enhances the efficiency of Fenton reaction to degrade pectin into 5.5 kDa within only 35 minutes. Importantly, RG-I domain, the most effective portion of natural pectin, was well preserved and highly enriched. In addition, the antioxidant activities of US-Fenton-treated pectin was significantly elevated. The mechanism of this novel observation was further investigated through the multiple structural analyses including HPLC, IR and NMR. Taken together, we present a novel and convenient approach to generate ultra-low molecular weight pectin with high efficiency and higher bioactivity. We expect our approach will have broader applications in improving the bioavailability and bioactivity of other polysaccharide-based natural compounds.
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Food & Function
·
2024
·
IF 5.1
Xu Zhong,Kuiyou Wang,Zhejin Chen,Siyuan Fei,Jiaxuan Li,Mingqian Tan,Wentao Su
The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications has generated considerable interest. However, the application of fucoxanthin in the food and pharmaceutical industries is limited due to its highly unsaturated structure. This research aimed to investigate the synergistic mechanism of a unique Pickering emulsion gel stabilized by salmon byproduct protein (SP)-pectin (PE) aggregates and evaluate its ability to enhance the stability and bioavailability of FX. Various analytical techniques, including fluorescence spectroscopy, contact angle testing, turbidity analysis, and cryo-field scanning electron microscopy, were used to demonstrate that electrostatic and hydrophobic interactions between SP and PE contribute to the exceptional stability and wettability of the Pickering emulsion gels. Rheological analysis revealed that increasing the concentration of SP–PEs resulted in shear-thinning behavior, excellent thixotropic recovery performance, higher viscoelasticity, and good thermal stability of the Pickering emulsion gels stabilized by SP–PEs(SEGs). Furthermore, encapsulation of FX in the gels showed protected release under simulated oral and gastric conditions, with the subsequent controlled release in the intestine. Compared to free FX and the control group without PE (SEG-0), SEG-4 exhibited a 1.92-fold and 1.37-fold increase in the total bioavailable fraction of FX, respectively. Notably, during the study, it was observed that SEGs have the potential to serve as cake decoration for 3D printing to replace traditional cream under lower oil phase conditions (50%). These findings suggest that SP–PEs-stabilized Pickering emulsion gels hold promise as carriers for delivering bioactive compounds, offering the potential for various innovative food applications.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yao Wang,Peng Zhang,Haowen Lin,Xiaoyun Fei,Guowen Zhang,Xing Hu
Grafting polyphenols and glycosylation are effective means to enhance the wettability and emulsifying properties of natural protein particles. A stable pickering emulsion (PE) with antioxidant properties was prepared using β-Lactoglobulin-Rosmarinic acid-Pectin (β-LG-RA-PC) conjugates as stabilizers in this study. When PC and β-LG-RA with the same mass were covalently combined, the solid protein-based particles exhibited ideal wettability (84.2 ± 0.3°), emulsification performance, and molecular flexibility. PEs with an oil content of 66.7% were successfully prepared using a 10 mg/mL concentration of the complex. The intrinsic reasons for the stabilization of the PE were explored through interfacial tension (from 16.02 mN/m to 12.18 mN/m), adsorption kinetics, interfacial expansion viscoelastic modulus (the tangent of the phase angle was 0.22), microstructure, and rheological properties, revealing that the dense, ideally viscoelastic interface layer formed was the main factor. The electrostatic repulsion between droplets, and the formation of a robust spatial network structure, facilitated PEs’ stability. These studies confirmed the possibility of implementing protein-based particles to yield food-grade PE.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yuxuan Liu,Qiufang Liang,Ying Liu,Arif Rashid,Abdul Qayum,Jamila A. Tuly,Haile Ma,Song Miao,Xiaofeng Ren
This study used dual-frequency countercurrent probe ultrasound (DFU) to prepare sodium caseinate (Cas)-Pectin (Pec) complex-stabilized emulsion. Besides analyzing the physicochemical properties and structural characteristics, the current study assessed the impact of DFU on the encapsulation efficiency (EE), bioavailability, antioxidant activity , and stability of quercetin (QUE)-loaded emulsions. The results indicated that DFU (20/28 kHz) improved the emulsion resistance to environmental stress by increasing the interaction between the lipid-complex and decreasing the droplet size (from 12.60 to 3.09 μm), mainly manifesting the higher stability index (improved to 97%). Furthermore, DFU enhanced the interface Cas/Pec adsorption than high-speed shear homogenization (improved from 3.55 to 6.29 mg/m 2 for Cas and from 3.28 to 5.83 mg/m 2 for Pec) and exhibited better uniformity. The aforementioned enhancements exhibited a positive impact on emulsion loading QUE, improving its EE (from 69 to 83%) and increasing its bioavailability (from 12% to 48%). Furthermore, emulsion stability was improved through the reduction of free radical production and QUE degradation induced by environmental factors.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Zikai Li,Yuhe Dong,Tong Wu,Wanying Zhu,Haohan Jing,Tao Jiang,Yao Liu,Xi Yu,Ying Xiao,Tian Zhong
To reduce food contamination caused by foodborne pathogens, improve encapsulation stability and targeting efficacy of antimicrobial agents, and minimize the required dosage, we developed a pectin-coated liposome containing thymol (Thy@Lip@Pec). The pectin shell of this formulation can be enzymatically degraded by pectinase secreted by fungi, thereby triggering the on-demand release of thymol. Under the action of pectinase at 1.0 mg/mL, this formulation released 76.45 % of thymol within 6 h. Thy@Lip@Pec treatment significantly inhibited Aspergillus niger and Penicillium spp. colonies on agar plates. Moreover, while maintaining quality indicators of oranges, Thy@Lip@Pec significantly suppressed postharvest diseases caused by A. niger and Penicillium spp., reducing the decay incidences of A. niger from 80.00 % (control) to 6.67 %, and that of Penicillium spp. from 93.33 % (control) to 33.34 % in artificially inoculated oranges. This on-demand release antimicrobial material system represents an advanced and efficient strategy for food preservation.
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BIOMACROMOLECULES
·
2024
·
IF 5.5
Shuqi Chen,Wenxia Gao,Pengjin Ge,Shuhua Chang,Ting Wang,Quan Zhao,Bin He
Ulcerative colitis (UC), a chronic inflammatory bowel disease, poses a heightened colorectal cancer risk due to persistent mucosal inflammation and barrier dysfunction. In this article, a negatively charged thermosensitive hydrogel loaded with pectin microspheres was used as the enema for UC treatment. Succinic acid was immobilized on poly(ε-caprolactone-co-glycolide)-poly(ethylene glycol)-poly(ε-caprolactone-co-glycolide) (PCLGA-PEG-PCLGA) triblock copolymers to preferentially coat on cationic-inflamed sites via electrostatic interaction for reconstructing the mucosal barrier. Anti-inflammation drug 5-aminosalicylic acid (5-ASA) and curcumin-loaded pectin microspheres (Pec@Cur) were dispersed in the hydrogel for the inflammatory treatment of UC. The thermally sensitive hydrogels were rectally injected into UC model mice. The hydrogel effectively adhered to ulcers and prolonged colon retention, enabling sustained drug release and remarkably relieving the symptoms of colitis. The negatively charged hydrogel exhibited excellent significance in the UC treatment.
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Nutrients
·
2024
·Vol. 16
·期 13
·2002
·
IF 4.8
Haijuan Hu,Peipei Zhang,Fengxia Liu,Siyi Pan
(1) Background: Recently, academic studies are demonstrating that the cholesterol-lowering effects of pectin oligosaccharides (POSs) are correlated to intestinal flora. However, the mechanisms of POS on cholesterol metabolisms are limited, and the observations of intestinal flora are lacking integrative analyses. (2) Aim and methods: To reveal the regulatory mechanisms of POS on cholesterol metabolism via an integrative analysis of the gut microbiota, the changes in gut microbiota structure and metabolite composition after POS addition were investigated using Illumina MiSeq sequencing and non-targeted metabolomics through in vitro gut microbiota fermentation. (3) Results: The composition of fecal gut flora was adjusted positively by POS. POS increased the abundances of the cholesterol-related bacterial groupsBacteroidetes,BifidobacteriumandLactobacillus, while it decreased conditional pathogenicEscherichia coliandEnterococcus, showing good prebiotic activities. POS changed the composition of gut microbiota fermentation metabolites (P24), causing significant changes in 221 species of fermentation metabolites in a non-targeted metabolomics analysis and promoting the production of short-chain fatty acids. The abundances of four types of cholesterol metabolism-related metabolites (adenosine monophosphate, cyclic adenosine monophosphate, guanosine and butyrate) were significantly higher in the P24 group than those in the control group without POS addition. (4) Conclusion: The abovementioned results may explain the hypocholesterolemic effects of POS and promotion effects on cholesterol efflux of P24. These findings indicated that the potential regulatory mechanisms of citrus POS on cholesterol metabolism are modulated by cholesterol-related gut microbiota and specific metabolites.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Sadaqat Ali,Haobo Jin,Yaqin Yang,Yuanyuan Zhang,Yanli Wang,Erjiao Li,Xiang Fan,Yanbin Song,Yunxin Sun,Zhaoxia Cai,Long Sheng
The capacity of liquid egg white (LEW) to generate foam has become crucial in food processing. This study investigated the impact of ultrasound (US) and pectin in regulating the foaming properties and baking applications of LEW. Results showed that US treatment combined with pectin significantly ( P < 0.05) improved foam ability (FA) from 142 ± 3.464 % to 236 ± 2.65 % and foam stability (FS) from 33.32 ± 2.63 % to 60.4 ± 1.82 %. The lowest surface tension achieved was 44.691 mN/m for EW600 + 1 % P. High-intensity US and pectin also enhanced the ξ-potential, solubility, and surface hydrophobicity. Dynamic rheological analysis indicated increased in apparent viscosity and viscoelasticity. Furthermore, increasing US power led to significant turbidity enhancements, rising from 41.22 ± 0.093 % to 96.30 ± 0.026 % ( P < 0.05). Importantly, angel cakes made from US-treated LEW with pectin showed a higher specific volume, with EW600 + 1 % P reaching 3.2297 ± 0.017 mL/g compared to 2.9258 ± 0.022 mL/g for the control ( P < 0.05). These findings suggest that US and pectin enhance foaming rates and baking performance, addressing reduced FS in egg whites (EW) and angel cakes when different US treatments were applied alone.
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