INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Yu Ren,Ting Huang,Xinyao Zhao,Keke Wang,Li Zhao,Anju Tao,Jingjing Jiang,Maosen Yuan,Jinyi Wang,Qin Tu
The healing of infected wounds has always been a clinical challenge. With the increasing threat of drug resistance due to antibiotic overuse, it is imperative to improve antibacterial wound dressings. In this study, we designed a double network (DN) hydrogel via a “one pot method” with antibacterial activity , and natural polysaccharides with the potential to promote skin wound healing were used. That is, a DN hydrogel matrix was formed by the hydrogen bond crosslinking of curdlan and the covalent crosslinking of flaxseed gum under the action of borax. We added ε-polylysine (ε-PL) as a bactericide. Tannic acid/ferric ion (TA/Fe 3+ ) complex was also introduced into the hydrogel network as a photothermal agent to induce photothermal antibacterial properties. The hydrogel had fast self-healing, tissue adhesion, mechanical stability, good cell compatibility and photothermal antibacterial activity. In vitro studies of hydrogel showed its ability to inhibit S. aureus and E. coli . In vivo experiments also demonstrated the significant healing effect of hydrogel when used to treat wounds infected by S. aureus by promoting collagen deposition and accelerating the formation of skin appendage. This work provides a new design for the preparation of safe antibacterial hydrogel wound dressings and demonstrates great potential for promoting wound healing of bacterial infections.
研究领域:
生物医学工程
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材料科学
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微生物学
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DOI
PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 10
·1748
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IF 6
Zhuohang Li,Jiamin Zhang,Bo Hou,Jing Liao
Improving the water-holding capacity (WHC) during the processing of rabbit meat can effectively enhance the texture of the final product, but it remains a practical challenge. This study aims to develop an ultrasound-assisted curdlan curing strategy to reduce the water loss of rabbit meat during the processing. Herein, the water retention performance, myofibrillar protein (MP) structure, and processing adaptability of rabbit meat as affected by the ultrasound-assisted curdlan curing treatment were investigated. Compared with the control group, ultrasound-assisted curdlan treatment increased WHC by 14.0% and reduced cooking loss by 15.4%. Moreover, this combined treatment showed significantly higher WHC and lower cooking loss than curdlan or ultrasound treatment alone (p< 0.05). Moreover, the ultrasound-assisted curdlan curing resulted in higher ultraviolet absorption and fluorescence intensity of myofibrillar proteins (MPs) in rabbit meat, but the intensity of the main protein band observed in SDS-PAGE was lower. Furthermore, the rabbit meat treated with the ultrasound-assisted curdlan curing maintains the highest water content (75.2% for steaming, 74.7% for boiling, 74.4% for microwaving, 70.1% for roasting, and 71.8% for air-frying) under various thermal processing methods. Therefore, the ultrasound-assisted curdlan curing offers a feasible route to improve water retention in rabbit meat, providing an applicable basis for reducing water loss in meat production.
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DOI
PubMed
高影响因子
JOURNAL OF BIOMATERIALS APPLICATIONS
·
2024
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IF 2.3
Jin Shang,Liangliang Duan,Weimin Zhang,Qibin Zhuang,Xiaomei Ren,Dale Gu
Bletilla striata polysaccharide (BSP) was added to curdlan to form a blend hydrogel through a simple heating-cooling procedure to improve the hydrophilicity and healing efficacy of curdlan-based hydrogel used in wound healing. We explored the interplay between BSP and curdlan, studied how BSP concentration affects the physical properties and microstructures of hydrogels, and examined the biocompatibility and healing properties of the blend hydrogel. It was proved that the hydrogel framework was primarily formed by ordered arranged curdlan molecules, with BSP uniformly dispersed and intertwined with curdlan through hydrogen bonding. This effectively improved its hydrophilicity and strengthened the microstructure. Curdlan was found to be compatible with BSP. The blend hydrogel B3Cd3 (containing 1.5% BSP and 1.5% curdlan, w/v) was identified as the optimal formulation based on its higher water adsorption, water retention, thermal stability and interconnected microstructure, and was thus selected for further research. In vitro experiments revealed the highest cell viability of L929 in B3Cd3 extracts compared to those extracts of single-component curdlan hydrogel (Cd). In vivo, animal studies indicated that the B3Cd3 accelerated wound healing compared to the control group by improving re-epithelialization and blood vessel regeneration. On Days 3 and 11, the therapeutic benefits of B3Cd3 exceeded those of the Cd group, and no significant differences were observed in wound healing rates between the B and B3Cd3 groups from Day 7. The study proves that BSP enhances the physical and healing properties, as well as cell proliferation, of the curdlan-based hydrogel. The blend hydrogel B3Cd3, with its exceptional properties, holds potential for future application as a material for non-infected wound healing.
研究领域:
材料科学
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生物医学工程
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药剂学
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组织工程
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Showkat Ali Ganie,Rayees Ahmad Naik,Ovas Ahmad Dar,Luqman Jameel Rather,Mohammed A. Assiri,Qing Li
We developed a facile method for the fabrication of a biodegradable delivery system composed of two blocks: curdlan and curcumin. This was achieved by chemical functionalization of curdlan through tosylation, amination followed by complexation with curcumin. A comprehensive evaluation of structural characterization and component stability showed that cur-cum complex exhibited better anticancer properties with enhanced thermal properties. The cur-cum complex shows pH sensitive sustained release behaviour with higher release at acidic pH and kinetic data of drug release follows the Korsmeyer-Peppas model. The cur-cum complex has ability to block the proliferation of the MCF-7 cell line as revealed by MTT assay which showed increased toxicity of cur-cum complex against these cell lines. The results obtained from western blot analysis demonstrated that the co-administration of cur and cum effectively induced apoptosis in MCF-7 cells. This effect was observed by a considerable upregulation of the Bcl-2/Bax ratio, a decline in mRNA expression of LDHA, level of lactate and LDH activity. The results clearly depict the role of functionalized curdlan as efficient carrier for curcumin delivery with prolonged, sustained release and enhanced bioavailability, thereby improving the overall anticancer activity.
研究领域:
药学
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生物医学工程
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癌症研究
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药物递送系统
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Fuying Wang,Jianpeng Li,Yuxiao Wang,Han Liu,Bin Yu,Haibo Zhao,Rentang Zhang,Haiteng Tao,Xin Ren,Bo Cui
Curdlan, a natural polysaccharide, exhibits emulsion-stabilizing and viscosity-modifying properties. However, when employed solely in the aqueous phase, curdlan's adhesive nature impedes droplet dispersion, resulting in a gel-like structure with limited applicability. This investigation formulated a biphasic stabilized oil-in-water emulsion by supplementing the oil phase with beeswax and the aqueous phase with curdlan and soy protein isolate (SPI). The addition of SPI transformed the structural characteristics from a gel-like to a mayonnaise-like structure. Maximal electrostatic repulsion was observed at an internal phase volume fraction of 30%, effectively precluding droplet aggregation owing to the absolute zeta potentials surpassing 40 mV. The emulsions displayed shear-thinning rheological behavior, with a higher storage modulus than the loss modulus, indicative of favorable elastic properties. Molecular docking revealed the predominant role of polar amino acids in facilitating hydrogen bond formation. This study provides a template for developing emulsions with biphasic stability and desirable dispersibility.
研究领域:
食品科学
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化学工程
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胶体与表面化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Xinyi Li,Sha Liu,Liya Niu,Shuai Hu,Chao Sun,Zicong Zeng,Jianhui Xiao
This study investigated the effect of different curdlan (CUD) concentrations on the frozen sweet potato starch vermicelli (FSPSV) during 10 freeze-thaw (FT) cycles. The results showed that CUD efficiently mitigated the quality deterioration of FSPSV at all levels during FT cycles, with a more pronounced effect observed at higher concentrations. Notably, the 1.20% CUD sample at FT-10 still exhibited superior textural properties compared to the control at FT-0. The SEM and FTIR results illustrated that CUD displayed intense interactions with SPS to form a denser gel network structure and thus improved the freeze-thaw stability of FSPSV by decreasing the freezable water content, total relaxation time, and porosity of FSPSV by 16%, 47%, and 66%, respectively. In addition, analysis of the CUD-SPS-water ternary system further revealed the contribution of CUD in establishing a more robust gel system to ameliorate the adverse effects of ice crystals, with the notable improvement in the average particle size and peak viscosity of SPS, reducing the Tan σ value and phase transition time of SPS gel from 0.58 and 181.67 min to 0.29 and 142.67 min, respectively. Our results suggested that CUD may provide new insights into its application in frozen starch-based food.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Liang Zhang,Xue Han,Ke-Jun Guo,Yi-Ping Ren,Ying Chen,Jie Yang,Jian-Ya Qian
For the first time, curdlan (CL) was reported to have emulsifying property. Based on its emulsifying property and gelling property, the CL-based simple-structured emulsion gels were prepared. Among different CLs, CL-4 showed relatively good emulsifying property and its based emulsion showed the best stability, which might be mainly due to its highest hydrophobic property. The initial CL-4 gel formation temperature of the emulsion increased with oil volume fraction, which might be due to the oil droplets' interfering effect. Many non-spherical oil droplets appeared in the emulsion gel, which was mainly due to the squeezing effect of CL-4 gelation. The hardness, chewiness, springiness and cohesiveness of CL-4 based emulsion gels increased with CL-4 content. The texture parameters of emulsion gels with oil ratio ranging from 20 % to 40 % did not change significantly, which might benefit for increasing functional components' transportation efficiency of the emulsion gel without weakening its gel property significantly.
研究领域:
食品科学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Ling Ding,Shen Song,Lele Chen,Jipeng Shi,Baotang Zhao,Guixiang Teng,Ji Zhang
In this work, an innovative composite hydrogel composed of curdlan (CD)/polyvinyl alcohol (PVA) hydrogels with a 3-d network structure was successfully prepared by freeze-thaw processing. The presence of interactions, changes in crystallinity, and thermal behaviour were investigated by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and thermogravimetry (TGA and DTG), respectively. The morphology of the hydrogels was investigated by scanning electron microscopy (SEM). With the increase of PVA concentration, the composite hydrogel had a greater mechanical strength while remaining remarkably ductile as evinced by tensile test results. PVA content affects the swelling and water retention of CD/PVA hydrogels. The results of CCK-8 assay showed that CD/PVA hydrogels have no cytotoxic effect on the mouse fibroblast L929 cells. The AO/EB double-staining experiment further proved that the cells in the composite hydrogels had good cytocompatibility. The porous biohydrogels developed in the present work can provide an ideal cell growth environment as a scaffold. CD/PVA hydrogels highlight the value of this system for cell adhesion and proliferation, and further soft tissue engineering application.
研究领域:
材料科学
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生物材料
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组织工程
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生物医学工程
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2021
·
IF 9.381
Min Wu,Xiaoxia Chen,Jiatong Xu,Hongbin Zhang
Physical gels from natural polysaccharides present the advantage of no toxic cross-linking agents and no chemical modification during preparation. Herein, novel physical gels, transparent organogels and opaque hydrogels from the microorganism-derived (1,3)- β -D-glucan of curdlan were prepared in dimethyl sulfoxide (DMSO) using the freeze-thaw technique, followed by a solvent-exchange strategy with water. The mechanical and structural properties of these gels were investigated by rheology , scanning electron microscopy, attenuated total reflection infrared spectroscopy , wide-angle X-ray diffraction and small-angle X-ray scattering. Gelation mechanisms and intermolecular interaction models have also been proposed. The good solvent DMSO serves as both a crosslinker and a pore-foaming agent in organogels. The reversible macromolecular conformation changes and phase separation of curdlan endow the gels with reversible transparency, volume change and tunable mechanical strength. The new design strategy of facile preparation and performance tuning provides a platform for developing new organogels and sterile hydrogels of curdlan.
研究领域:
材料科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Mahmoud Salah,Mohamed F. Hassan,Ibrahim Khalifa,Mohammed Mansour,Bokai Hu,Yuanyuan Liu,Qiujin Zhu
The gel matrix controlled the release of flavonoid extracts. • Improving gel texture properties with flavonoids for improved bioactivity. • The synthesized gel showed an inhibitory effect on L. monocytogenes. • The synthesized gel showed an inhibitory effect on A. westerdijkiae. • The synthesized gel preserved chicken breast quality. This study developed bovine serum albumin (BSA)-curdlan (Cn) gels infused with flavonoid extract (Fs) from orange peels to enhance chicken breast's quality. Characterization via fluorescence intensity (FI), FTIR, UV–vis, SEM, and XPS confirmed effective flavonoid integration and stable structure. Among variants, the BSA-Cn-Fs-9 gel showed the highest antioxidant activity (DPPH 40.30% and ABTS 93.72%) and sustained the release rate of Fs extract (72.91%). BSA-Cn-Fs-9 gel showed strong inhibitory effects against bacteria, including S. aureus (12.7 mm) , B. cereus (13.4 mm) , E. coli (11.4 mm), and L. monocytogenes (16 mm) , and against fungi, including P. expansum (35.7%) and A. westerdijkiae fc-1 (57.44%). Applied to chicken, BSA-Cn-Fs-9 gel inhibits microbial growth, maintains a pH of 6.5, and reduces lipid oxidation (TBRAS at 0.29 mg/kg). The findings showed that the synthesized gel could serve as an eco-friendly gel material with strong potential for practical food safety monitoring and for reducing food contamination.
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DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
He Du,Quan Ji,Yacheng Xing,Xiaomei Ma,Yanzhi Xia
To promote the application extension of curdlan from food industry- dominant to advanced flexible biomaterials, a novel group of purely natural curdlan gels with noticeable performance was developed through a simple heating-cooling approach, i.e., heating the dispersion of pristine curdlan in mixed acidic natural deep eutectic solvents (NADESs) and water at 60–90 °C, and cooling at ambient temperature. The NADESs employed are composed of choline chloride and natural organic acids (lactic acid as the representative). The as-developed gels (called eutectohydrogels) are not only compressible and stretchable but conductive, which traditional curdlan hydrogels are not attainable. The compressive stress at 90 % strain exceeds 2.00 ± 0.03 MPa, the tensile strength and fracture elongation reach 0.131 ± 0.002 MPa and 300 ± 9 % respectively, attributed to the distinctive, reciprocally linked self-assembled layer-by-layer network structure formed during gelation . An electric conductivity up to 2.22 ± 0.04 S‧m −1 is achieved. The excellent mechanics and conductivity confer them good strain-sensing behavior. Additionally, the eutectohydrogels display high antibacterial activity against S. aureus (a model Gram-positive bacterium) and E. coli (a model Gram-negative bacterium). The outstanding comprehensive performance together with the purely natural attribute makes them broad application prospects in biomedical fields like flexible bioelectronics.
研究领域:
材料科学
·
生物材料
·
生物医学工程
·
纳米技术
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Huan Li,Wenjiang He,Zijun Wang,Qun Zhang,Die Hu,Ke Ding,Qiutao Xie,Yanqun Xu,Yang Shan,Shenghua Ding
The carboxymethyl curdlan-quercetin conjugate (CMCD-QUE) was synthesized to stabilize curcumin (CUR) −loaded Pickering emulsions. The physicochemical properties, antioxidant activity, and prebiotic activity of CMCD-QUE were investigated. The effects of different concentrations of CMCD-QUE on CUR-loaded emulsions were also explored. CMCD-QUE exhibited excellent antioxidant activity throughout in vitro simulated gastrointestinal digestion. The particle size and electrostatic repulsion of CMCD-QUE gradually increased with rising pH, indicating that CMCD-QUE was pH-responsive. CMCD-QUE exhibited prebiotic activity and specifically promoted the enrichment of Akkermansia. The droplet size of the CMCD-QUE stabilized emulsions became smaller and more uniform as the carrier concentration increased. A concentration of 5% CMCD-QUE could be stably adsorbed at the oil–water interface of the emulsion, which exhibited a maximum encapsulated efficiency (95.85%) of CUR. CMCD-QUE showed excellent antioxidant capacity, pH responsiveness, and prebiotic activity, making it a promising multifunctional emulsifier for colon-targeted delivery of functional ingredients.
研究领域:
食品科学
·
生物化学
·
药物递送
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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）