ACS Applied Materials & Interfaces
·
2023
·
IF 9.5
Baochao Fan,Jun Gu,Bin Deng,Weilu Guo,Shuaifeng Zhang,Li Li,Bin Li
The COVID-19 pandemic continues to spread worldwide. To protect and control the spread of SARS-CoV-2, varieties of subunit vaccines based on spike (S) proteins have been approved for human applications. Here, we report a new subunit vaccine design strategy that functions as both an antigen carrier and an adjuvant in immunization to elicit high-level immune responses. The complex of 2-hydroxypropyl-trimethylammonium chloride chitosan and amylose entangles Au nanoparticles (HTCC/amylose/AuNPs) forming 40 nm nanocarriers with a positive charge. The obtained positively charged nanoparticles reveal many merits, including the larger S protein loading capacity in PBS buffer, higher cellular uptake ability, and lower cell cytotoxicity, supporting their potential as safe vaccine nanocarriers. Two functionalized nanoparticle subunit vaccines are prepared via loading full-length S proteins derived from SARS-CoV-2 variants. In mice, both prepared vaccines elicit high specific IgG antibodies, neutralize antibodies, and immunoglobulin IgG1 and IgG2a. The prepared vaccines also elicit robust T- and B-cell immune responses and increase CD19+ B cells, CD11C+ dendritic cells, and CD11B+ macrophages at the alveoli and bronchi of the immunized mice. Furthermore, the results of skin safety tests and histological observation of organs indicated in vivo safety of HTCC/amylose/AuNP-based vaccines. Summarily, our prepared HTCC/amylose/AuNP have significant potential as general vaccine carriers for the delivery of different antigens with potent immune stimulation.
研究领域:
纳米技术
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免疫学
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病毒学
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药学
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生物医学工程
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xu Guo,Dandan Yang,Yu Su,Yanhua Chen,Jie Ding,Lan Ding,Daqian Song
Nowadays, the development of sustainable molecularly imprinted polymers (MIPs) with high selectivity is still challenging due to the limitations of bio-based functional monomers . In this study, the highly selective and porous MIPs (LC-TMIPs) were designed and prepared on short amylose (SAM) as bio-based functional monomers , λ-cyhalothrin (LC) as a template molecule, and tetrafluoroterephthalonitrile as a rigid crosslinking agent. Static, dynamic, and selective adsorption experiments were conducted to investigate the adsorption performance. The results indicated that, compared to MIPs prepared using epichlorohydrin as flexible crosslinking agents, LC-TMIPs exhibited higher imprinting factor (3.93), selectivity (5.78), and adsorption capacity (35.79 mg g −1 ), as well as faster adsorption/desorption kinetics. The LC-TMIPs were used as sorbents for the selective determination of LC in both apple and cucumber samples by high-performance liquid chromatography . Under the optimal extraction conditions, the recoveries of the method reached 92.1–106.1 %, with a linear range of 1.5–30 ng g −1 and a detection limit of 0.5 ng g −1 . The proposed preparation method of LC-TMIPs is expected to open a new way to prepare highly selective and sustainable MIPs for hydrophobic compounds.
研究领域:
环境科学
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材料科学
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分析化学
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Wuzhen Liu,Jiahui Xu,Xixiang Shuai,Qin Geng,Xiaojuan Guo,Jun Chen,Ti Li,Chengmei Liu,Taotao Dai
This study investigated the impact of polymeric proanthocyanidins (PPC) on the physicochemical characteristics of maize starch with varying amylose content, and their potential interaction mechanism. PPC with a lower content (1 %) reduced the viscoelasticity of the high amylose maize starch (HAM) system, inhibited amylose rearrangement, and enhanced its fluidity. However, excessive PPC restrained the interaction between PPC and amylose. In contrast to HAM, PPC improved the gelation ability of waxy maize starch (WAM) as PPC concentration was raised. PPC suppressed the recrystallization of starch during storage, and PPC had a superior inhibition influence on the retrogradation of WAM in comparison to HAM. This indicated that amylopectin was more likely to interact with PPC than amylose. Hydrogen bonds were the main driving force between PPC and starch chains, which was clarified by Fourier transform-infrared, nuclear magnetic resonance, X-ray diffraction, iodine bonding reaction, and dynamic light scattering data. Additionally, the mechanism of interaction between PPC and the two starch components may be similar, and variance in physicochemical attributes can be primarily credited to the percentage of amylose to amylopectin in starch.
研究领域:
食品科学
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化学
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材料科学
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PubMed
高影响因子
Current Research in Food Science
·
2023
·
IF 6.3
Sheng Geng,Yuan Yuan,Xinying Jiang,Ruhua Zhang,Hanjun Ma,Guizhao Liang,Benguo Liu
With dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles as the emulsifier, Pickering nano-emulsions were fabricated by combining high-speed shearing and high-pressure homogenization. The effect of particle properties and processing conditions on the formation and physicochemical properties of the Pickering nano-emulsions was then investigated systematically. The results showed that the DMY content of the composite particles, the oil phase volume fraction of the emulsion, and the homogenization conditions had obvious effects on the droplet size of the emulsion, where appropriate DMY content in the composite particles (5–20%) contributed to the formation of stable Pickering nano-emulsions. The oil phase of the obtained emulsions exhibited good stability during high-temperature storage, and their β-carotene protecting performance against UV irradiation was superior to the emulsion stabilized by Tween 20. The in vitro simulated digestion analysis indicated that the nano-emulsions developed by the composite particles could enhance the bioaccessibility of β-carotene and inhibit starch hydrolysis.
研究领域:
胶体科学
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食品化学
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纳米技术
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药学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2026
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IF 13.2
Jun Fu,Qingfei Duan,Yiwen Yang,Xinyi Dong,Yuanyuan Li,Fengwei Xie,Long Yu
High-amylose starch (HAS) films exhibit high mechanical strength but suffer from intrinsic brittleness and retrogradation-induced instability due to strong intermolecular hydrogen bonding. Conventional hydroxypropylation, performed in the granule state, yields low and non-uniform substitution that inadequately plasticizes the dense amylose network. Here, we report a homogeneous covalent internal plasticization strategy achieved by hydroxypropylating fully gelatinized (molecularly dispersed) HAS. This approach enables efficient and uniform introduction of hydroxypropyl groups with 0.18–2.11 M substitution (MS) and ≥ 75% reaction efficiency. A critical transition from gel-like to liquid-like rheological behavior was identified at MS ≈ 0.67. At this substitution level, the elongation at break increased dramatically from 6.12% (unmodified) to 29.6%, demonstrating effective covalent internal plasticization that weakens intermolecular association. DMTA, XRD, and LF-NMR analyses revealed enhanced chain mobility, suppressed retrogradation, and a shift from semi-bound-water-dominated to bound-water-rich networks. Remarkably, after 180 days of storage, modified films (MS ≥ 0.67) retained their mechanical properties and amorphous structure, whereas unmodified films showed severe embrittlement and increased crystallinity. These results establish homogeneous hydroxypropylation as a powerful covalent internal plasticization method that simultaneously improves flexibility, suppresses long-term retrogradation, and enhances structural stability of HAS films, overcoming key limitations of both external plasticizers and heterogeneous chemical modification.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Zehao Huang,Yi Zhang,Lingjin Li,Yahui Gao,Zhengbiao Gu,Li Cheng,Yan Hong
Redox status significantly shapes high-amylose maize starch fermentation patterns. • Redox elevation increases acetate proportion but reduces butyrate fraction. • Redox elevation selectively enriches facultative anaerobes and acetate producers. • Redox status reshapes microbial metabolic functions. We investigated the effects of continuous redox gradients (0–12% O 2 ) on the metabolic profiles of high-amylose maize starch (HAMS) in an in vitro human fecal fermentation system. After 24 h fermentation, total short-chain fatty acid production remained stable under mild oxidation (2% O 2 ). However, a clear metabolic shift occurred: acetate proportions increased from 25.70% to 32.55%, whereas butyrate declined from 16.19% to 9.88%. Under high oxidation (12% O 2 ), total fermentation was markedly suppressed (from 52.69 to 15.25 mmol/L), with metabolism shifting drastically toward acetate (69.09%) over butyrate (2.18%). This shift resulted from the selective enrichment of facultative anaerobes and acetate producers ( e.g. , Klebsiella and Parabacteroides ) and the depletion of strict anaerobic butyrate producers ( e.g. , Butyricicoccus ). Functional predictions revealed that oxidative stress redirected microbial metabolism from anaerobic fermentation to aerobic stress-response pathways. Overall, redox status critically shapes the HAMS fermentation profile, offering a theoretical foundation for redox-targeted dietary interventions with HAMS. Download: Download high-res image (208KB) Download: Download full-size image
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Foods
·
2026
·Vol. 15
·期 5
·
IF 6
Qianhan Ma,Ziyan Zang,Shuling Yan,Bo Han,Siyuan Liu,Xiaoyu Wang,Yao Hu,Hao Xu,Pengjie Wang,Jiayue Guo
The development of thermally stable Type 5 resistant starch (RS5) is critical for functional food applications to modulate glycemic responses. This study investigated the structural assembly and enzymatic resistance of RS5 complexes prepared from high-amylose maize starch (HAMS) via a sequential strategy coupling pullulanase debranching with heat–moisture treatment (HMT). HAMS was debranched for varying durations (0–24 h) to generate short, linear glucan chains, subsequently complexed with myristic acid (MA) or linoleic acid (LOA), and further modified by pressure–heat treatment (PHT) or annealing (ANN). Extended debranching (24 h) significantly enhanced the complexing index and resistant starch (RS) content. While saturated MA promoted higher crystallinity of the hexagonal Bravais lattice, unsaturated LOA effectively enhanced resistance through steric hindrance despite lower crystallinity. Notably, PHT generally outperformed ANN, with the highest RS content (69.2%) achieved in DH24-LOA complexes treated at 120 °C with 10% moisture. Multi-scale structural analyses revealed that resistance originated from the transition of amorphous chains into highly ordered, thermally stable nanocrystals possessing a hexagonal Bravais lattice and the densification of the macroscopic architecture. These findings demonstrate that coupling pullulanase debranching with optimized PHT is a potent strategy to engineer high-performance RS5 ingredients with superior digestive resistance.
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Food Bioscience
·
2025
·
IF 5.9
Wei Gao,Ru Yang,Mengli Li,Ming Miao,Tao Zhang
Non-food cellulose bioconversion to amylose offers a promising avenue for sustainable biomanufacturing while maximizing non-food biomass utilization. Nevertheless, current α -glucan phosphorylases ( α GPs) exhibit insufficient thermostability and suboptimal catalytic performance, thereby limiting their feasibility for industrial implementation. In this study, a novel thermostable α GP from Dictyoglomus sp. NZ13-RE01 ( Dspα GP) was identified and characterized through computational genome mining. The specific enzyme activity of Dspα GP was 36.3 ± 2.1 U/mg under the optimal conditions of temperature 70 °C and pH 5.0. The enzyme thermal melting temperature ( T m ) was 82.26 °C, and the residual activity retained 55.5 % after stored at 70 °C for 12 h. These results demonstrated the enzyme an exceptional catalytic efficiency and remarkable thermal stability. Kinetic analysis revealed superior substrate specificity toward maltotriose and maltotetraose with k ca t / K m values of 1.96 and 1.83 mM −1 s −1 , respectively. Integration of Dspα GP with Clostridium thermocellum cellobiose phosphorylase established a dual-enzyme cascade system capable of synthesizing amylose with tunable molecular weight (7392–16,632 g/mol) by adjusting the cellobiose/G4 ratio, a conversion efficiency of 35.67 % was achieved, significantly surpassing existing systems. Site-directed mutagenesis combined with molecular docking revealed that conserved residues Gly32, Arg364, Lys370, Tyr432, and Lys464 play critical roles in substrate binding and catalytic processes. This study provides enhanced process efficiency and operational stability for sustainable carbohydrate bioconversion applications and promoting valorization of non-edible cellulose resources.
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CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Xinxin Lv,Yan Hong,Zhengbiao Gu,Li Cheng,Zhaofeng Li,Caiming Li,Xiaofeng Ban
Starch-lipid complexes have potential applications in functional foods, food additives, and food packaging materials. High-amylose corn starch (HACS) is a promising raw material for starch-lipid complexation. To overcome the poor gelatinization of HACS under atmospheric pressure, we leveraged the capacity of a CaCl 2 aqueous solution to dissolve HACS, thereby streamlining the preparation of HACS-lipid complexes. Taking myristic acid (MA) as example, the HACS-MA (H-MA) complex prepared in deionized water exhibited a complexing index (CI) of 36.15 %, whereas that prepared in CaCl 2 aqueous solution achieved a significantly higher CI of 89.03 %. Chemical group analysis and thermal characterization indicated that Ca 2+ ions not only enhanced HACS dissolution through metal-dipole interactions but also bound to the hydroxyl oxygen atoms of starch, forming a coordination structure that promoted a single helical arrangement. This study clarifies the mechanism of starch-lipid complexation in CaCl 2 aqueous solution and defines the role of Ca 2+ ions in the complexes.
研究领域:
食品化学
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高分子科学
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材料科学
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物理化学
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食品科学
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生物大分子络合
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Sixing Lai,Hexiang Xie,Hao Hu,Kefan Ouyang,Genyuan Li,Junbai Zhong,Xing Hu,Hua Xiong,Qiang Zhao
V -type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V -type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the V GSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of V GSs.
研究领域:
食品科学
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分子生物学
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高影响因子
Foods
·
2025
·Vol. 14
·期 16
·2920
·
IF 5.1
Yuxing Wang,Yu Guo,Zhiting Zhu,Yan Ding,Yuchan Yang,Dongxu Wang,Zhanming Li,Yuanxin Guo,Xiaoman Chen
This study aimed to investigate the effect of high-amylose corn starch (HACS) addition on the physicochemical properties and in vitro digestibility of an ultrasound-treated waxy rice flour (UWRF)–HACS blend system. As the proportion of HACS increased, the amylose content in the blends significantly increased (p< 0.05), while their water solubility index (WSI) and swelling power (SP) significantly decreased (p< 0.05). Additionally, the average particle size of the blends increased, and the surface of starch granules became smoother. Compared to UWRF, the blends did not generate new functional groups, but increased the starch’s relative crystallinity and short-range ordered structure. Rheological results indicated that the HACS-UWRF blends were mainly elastic and exhibited a typical weak gel system. In vitro digestibility results showed that the addition of HACS significantly increased the resistant starch (RS) content in the rice cakes (p< 0.05), while substantially reducing the hydrolysis index (HI) and estimated glycemic index (eGI) (p< 0.05). This study revealed the processing characteristics and gelatinization behavior changes in the HACS-UWRF blends. It provides a theoretical basis for the development of specialized flour for slow-glycemic rice cakes.
研究领域:
食品科学
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碳水化合物化学
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营养学
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淀粉科学
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功能食品
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PubMed
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Shaomin Kang,Jiaqi Guo,Igor S. Makarov,Mohammad Rizwan Khan,Huining Xiao,Junlong Song
Cationic starch serves as a prevalent wet-end additive in the papermaking industry. Yet, the definitive effects of the ratio between the two principal components—amylose (AM) and amylopectin (AP)—and the degree of substitution (DS) on the mechanical strength enhancement of paper sheets remain incompletely understood. This study synthesizes a series of quaternized amylose (QAM) and quaternized amylopectin (QAP) with varying DS levels and blended these derivatives in diverse ratios. Subsequently, these mixtures are integrated into pulp suspensions to ascertain the DS and the AM-to-AP ratio that optimize paper strength. These results indicate that a QAM-to-QAP blend with a DS of 0.08 at a ratio of 2:8 yielded the most pronounced improvement in paper mechanical properties. This precise formulation significantly enhances tensile, burst, and tear strength indices, increasing by approximately 55.0%, 44.4%, and 78.4%, respectively, under the most favorable conditions and with an additive dosage of 1 wt.%. This investigation provides substantive and actionable knowledge for selecting starch additives in the wet-end of papermaking, which can significantly augment the efficiency and efficacy of paper manufacturing processes.
研究领域:
造纸科学
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材料科学
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生物化学
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高影响因子
危险品化学品经营许可证（带存储）