Advanced Intelligent Systems
·
2022
·Vol. 4
·期 12
·2200233
·
IF 7.298
Fang Zhou Li,Hong Rui Liu,Jian Miao Guo,Xin Yi Zhou,Ke Kang Liu,Lin Zi Liang,Xin Yi Pei,Fei Chi Zhou,Feng Huang,Hong Wang,Yang Hui Liu
Nociceptors are kinds of sensory neurons that send warning information to the central nervous system in response to noxious stimuli. Thermal nociception happens as the thermal stimulus exceeds 45 °C as this temperature is perceived to be potentially harmful. Simulating this function is of great significance to developing bioinspired electronic skins and humanoid robots, which thus creates more demands for electronic devices that can simulate thermal nociception. Herein, an artificial thermal nociceptor (ATN) is fabricated by integrating a temperature sensor and a synaptic transistor, which can simulate the thermal pain threshold of the human body and operates in a very similar way as the transient receptor potential vanilloid 1 (TRPV1). For this ATN, the function of temperature sensing is realized by a graphite–polydimethylsiloxane (Gr–PDMS) composite temperature sensor, and the synaptic functions, as well as nociceptor features, are emulated through a synaptic transistor using xanthan gum polysaccharide electrolyte as gate dielectric, providing energy-efficient building blocks for brain-inspired computation systems. In a word, the ATN proposed can help to open a new avenue and provides more possibilities in the design of artificial sensory systems with the functions of temperature perception and thermal feedback.
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ACS Applied Polymer Materials
·
2026
·
IF 5.2
Wang Wei,Huang Yanyou,Ye Liangdong,Jiang Li,Pan Yanlan,Zhang Xianhui,Lu Shaorong
Fresh natural rubber latex (NRL) is rich in nutrients
such as proteins
and sugars, making it highly susceptible to microbial growth and deterioration.
Traditional ammonia-based preservatives generate irritating gases,
posing hazards to worker health and the environment. Therefore, developing
an effective, ammonia-free, and eco-friendly preservative for NRL
is urgently needed. Herein, we report a facile one-pot synthesis of
a polyvinylpyrrolidone (PVP)/xanthan gum (XG)/Cu 2 O (PX/Cu 2 O) submicron suspension as an efficient ammonia-free preservative
for NRL. In this process, PVP regulates the particle size distribution
of Cu 2 O through steric hindrance, while XG provides long-term
stability via its steric hindrance and weak gel network, resolving
the problems of agglomeration and sedimentation of submicron particles
at high concentrations. The resulting PX/Cu 2 O preservative
exhibits excellent long-term stability, with a ζ-potential of
−32.85 mV and no obvious sedimentation for 7 days. It also
demonstrates excellent broad-spectrum antibacterial activity, with
inhibition zone diameters of 18.35 mm against Staphylococcus aureus ( S. aureus ) and 19.26 mm against Escherichia coli ( E. coli ), and a minimum
inhibitory concentration of 1.28 g/L. In NRL preservation tests, an
addition of only 0.4% (w/w) of PX/Cu 2 O extended the shelf
life of fresh NRL to over 7 days, outperforming traditional ammonia
preservation. Moreover, at this dosage, PX/Cu 2 O also improved
the mechanical properties of both raw and vulcanized NRL sheets without
adversely affecting their processing properties. This method is cost-effective
and scalable, offering a practical strategy for the ammonia-free preservation
of fresh NRL and holding great promise for industrial application.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Lei Wang,Haiyan Tian,Weimin Zhang,Congfa Li,Dong Xiang
To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (E Int ) of −479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an E Int of −262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.
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PubMed
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Wenjie Ma,Jialuo Shan,Mengyao Wang,Jianhua Xie,Yi Chen,Nan Sun,Yiming Song,Xiaobo Hu,Qiang Yu
Chinese Jiuniang (CJ) is a flavorful and nutritious food, but underutilized in frozen dough (FD) production. In addition, frozen storage can harm FD's gluten structure and degrade quality and flavor. Therefore, the impacts of two excellent protective agents (XG-Xanthan Gum; PC-Potassium Carbonate) on frozen Jiuniang dough (F-JD) quality and flavor during dynamic freezing were investigated. The results suggested that adding XG conferred F-JD with good processing stability, maintained the bound water levels, stabilized rheological properties, diminished ice crystal damage to the protein structure, and inhibited the increase in frozen water content during the freezing process. In contrast, although PC reduced free water production during freezing, it increased dough hardness and offered less protein protection than XG . Additionally, GC-QTOF/MS analysis showed that adding XG during freezing increased the relative content of pleasant flavor compounds like Phenylethyl Alcohol and decreased undesirable ones like Hexanal. Moreover, PC lowered the relative content of undesirable flavor substances (Formic acid) but reduced the relative content of beneficial flavor compounds (1-Hexanol). Importantly, the study confirmed that XG maintained the new F-JD product's storage quality during dynamic freezing. In conclusion, this study broadens CJ's application possibilities and provides new insights into mechanisms for preserving F-JD's quality and flavor.
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ACS Applied Polymer Materials
·
2024
·
IF 4.4
Qishu Lu,Wenxia Liu,Xiaona Liu,Dehai Yu,Zhaoping Song,Huili Wang,Guodong Li,Shaohua Ge
Conductive hydrogels incorporating liquid metals, particularly gallium (Ga) droplets, have garnered significant attention owing to the multifaceted functionalities they offer. In this study, we introduce a liquid-metal-based conductive hydrogel synthesized through radical polymerization of acrylic acid (AA) in the presence of Ga droplets stabilized by polyaniline (PANI) nanofibers and xanthan gum (XG) at room temperature. The incorporation of PANI not only enhances the stability of Ga-droplet dispersion but also improves the hydrogel’s mechanical properties, including tensile strength, toughness, and sensitivity as a sensor material. With the addition of 0.5 wt % PANI, the hydrogel displays an elongation at break of 964% and a tensile strength of 265 kPa, while exhibiting a sensor gauge factor (GF) of 13.4 within a strain range of 400–600%. The reversible noncovalent cross-links within the hydrogel confer excellent self-healing properties, achieving 98% self-healing efficiency in elongation at break within 6 h and 90% conductivity self-healing within 83 ms. Additionally, the hydrogel’s abundant functional groups enable strong adhesion to various substrates. As a sensing material, the hydrogel demonstrates rapid response and recovery times (250/250 ms), low detection limits (0.1%), and good durability (500 cycles under 10 and 100% strains). The cross-linked network composed of XG, PANI, and PAA imparts the hydrogel with water retention. Moreover, glycerol treatment reinforces the hydrogel’s mechanical strength and sensing abilities, extending their effectiveness even under extreme temperature conditions. As a result, the XG-PANI-Ga-PAA hydrogel-based strain sensor has emerged as a promising tool for monitoring human health and detecting a wide range of human activities with reliability and precision.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Xiaohan Chen,Zhuolin Liu,Wenya Ma,Hao Wang,Qingfeng Dong,Li Li
Gelatin is a biodegradable natural polymer that can be utilized in preparing edible films , and its films tend to have defects in mechanical properties and water tolerance, limiting their application. In this study, we combined the acid-induced electrostatic system to prepare the gelatin extruded film, and the relevant mechanisms were explored. The films' thermal stability, microstructure, mechanical properties, water tolerance, and degradability were also evaluated. Films were prepared by adding different levels of xanthan gum and malic acid to the film substrate. Compared to FG-M-0%, FG-MX-0.5% showed a 120.61% increase in tensile strength, a 9.79 °C and a 16.72 °C increase in melting temperature and glass transition temperature, respectively, the acidified FG-MX group as a whole had a higher water contact angle and lower swelling rate. FTIR and XRD confirmed that acid induction enhanced the electrostatic interactions and hydrogen bonding between gelatin-xanthan gum. The results showed that the melt-extruded gelatin film could also maintain the acid-induced electrostatic effect well, with stronger physical properties and better water tolerance, and were conducive to the efficient preparation of gelatin films with desirable properties and the expansion of their range of applications.
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Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Wen Mengting,Ni Xuewen,Xiao Weilu,Li Yanlei,Gao Zhiming
Currently, thickeners are frequently added to foods to ensure safe diets for dysphagia patients. Konjac glucomannan (KGM) is a commonly used food thickener with health benefits as an excellent dietary fiber, but its rheological properties, such as no yield stress and poor gelling, prevent its direct use as a dysphagia thickener. This study exploited the potential of KGM as a dysphagia thickener through its synergistic interaction with xanthan gum (XG) and investigated the effects of dispersion media (water, juice, and soy milk) on the rheological properties and oral tribology of the KGM-XG thickener. The KGM-XG thickener (15:5 mass ratio of KGM to XG) was added to the dispersion media in an amount of 0.3–0.9% (w/w). The results showed the thickener had the strongest pseudoplasticity and apparent viscosity in water, exhibiting weak gel properties and yield behavior; whereas in juice and soy milk, apparent viscosity decreased due to the medium components interfering with KGM and XG synergistic interaction, and weak gel properties and yield behavior were only exhibited at higher levels (> 0.3%, w/w). The thickener had better ability to resist deformation and recovery in water than in juice and soy milk. The Stribeck curves effectively reflected the oral tribological behavior of the thickened systems, and the addition of the thickener reduced the friction coefficients of water and juice but had no significant effect on soy milk. Overall, KGM-XG is a promising thickener for dysphagia diets and offers a viable strategy for adding more dietary fiber to dietary formulations.
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CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Qingxin Wu,Zhengfeng Lu,Lantao Wang,Shuting Peng,Zhengxiao Wang,Yan Qiu,Zhengping Liao,Yarong Wang,Xiaofei Qin
Probiotic hydrogel systems have been reported to promote healing of infected wounds by secreting functional bioactive secondary metabolites (BSM) of probiotics. Herein, Bacillus subtilis ( B. subtilis ), a probiotic, are encapsulated via a metal-phenolic networks (MPNs) and loaded into konjac glucomannan/xanthan gum-based hydrogels for wound repair. This MPNs were designed and composed of Bletilla striata polysaccharide, procyanidin, Ca 2+ , which can enhance the cross-linking through hydrogen bonding to form the KGXM-PCB@ Bsubtilis hydrogel, protects the probiotic from antibiotics and prevents B. subtilis from escaping into the wound microenvironment, thereby avoiding exposure to a possible threat. Moreover, the KGXM-PCB@ Bsubtilis hydrogel not only exhibits superior mechanical characteristics and biocompatibility, but also shows excellent antimicrobial, antioxidant and anti-inflammatory properties that can inhibit the growth of Staphylococcus aureus , remove the active oxygens, and promote cell migration. In vivo experiments showed that after treatment with the KGXM-PCB@ Bsubtilis hydrogel, the wound healing rate reached 98.31 % on day 14, and collagen deposition was highly expressed (81.11 ± 2.20 %), which promoted wound healing and regeneration of new tissue. This study provides new ideas for developing wound dressings based on living bacterial hydrogels.
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PubMed
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VACUUM
·
2024
·
IF 3.8
Jinshi Li,Yifan Zhang,Di Zhang,Chun Liu,Jianhong Kang,Ning Li,Shunlin Pan,Fubao Zhou
Xanthan gum (XG) solution has been proven to be an effective working fluid in the liquid ring vacuum (LRV) pump to achieve significant energy savings. As an important influencing factor of the LRV pump performance, the effect of temperature on the drag reduction performance, rheological properties, and microstructure of XG solution in the LRV pump were experimentally investigated in this paper. The results indicate that with the increase of temperature, the drag reduction rate of the XG solution in the LRV pump initially rise and subsequently decline, and XG solutions with different concentrations show different optimal drag reduction temperatures. The microscopic parallel double-chain structure of XG has the same change pattern as the drag reduction performance, while the steady-state and dynamic shear characteristics of the XG solution manifest a downtrend. For instance, as the temperature of 4000 ppm XG solution increases from 10°C to 60°C, the drag reduction rate decreases by 20%; the parallel double-chain structure decreases from 91.3% to 89.9%; the yield stress and relaxation time decrease from 4.63993 Pa and 4477.56 s to 3.37808 Pa and 143.27 s, respectively; the drag reduction rate reaches the maximum value when the temperature is 40 °C.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2025
·
IF 5.4
Lan Yu,Yiyang Shen,Jing Jin,Diya Zhang,Ruitong Wan,Jianan Song,Wei Dong,Chen Dong,Shengye You
Diabetic oral ulcers present significant therapeutic challenges due to bacterial infections, oxidative stress, and impaired angiogenesis, often leading to delayed healing. To address these limitations, we developed a multifunctional hydrogel patch (abbreviated as DCP1) composed of dialdehyde xanthan gum, carboxymethyl chitosan, and poly(gallic acid) (PGA) nanoparticles. DCP1 synergistically integrates rapid hemostasis, antimicrobial activity, reactive oxygen species (ROS) scavenging, and pro-angiogenic properties. The Schiff base-crosslinked hydrogel exhibits a porous structure, injectability, and self-healing behavior, while PGA nanoparticles enhance ROS neutralization (66.7 % scavenging efficiency) and antioxidant cellular protection. In vitro studies demonstrated DCP1’s potent antibacterial efficacy (>99 % inhibition against S. aureus and E. coli ), biocompatibility (93.2 % cell viability), and hemocompatibility (<5 % hemolysis). In diabetic rat models, DCP1 accelerated ulcer closure by suppressing inflammation (reduced interleukin-6 expression) and promoting angiogenesis (elevated platelet endothelial cell adhesion molecule-1 levels), achieving near-complete healing within seven days. Systemic biosafety assessments confirmed minimal toxicity, supporting its clinical potential. This natural polysaccharide-based hydrogel offers a comprehensive therapeutic strategy for diabetic oral ulcers, addressing multifactorial pathology and outperforming conventional treatments.
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FOOD HYDROCOLLOIDS
·
2015
·
IF 4.09
Liming Ge,Xinying Li,Run Zhang,Tianhan Yang,Xiaowei Ye,Defu Li,Changdao Mu
The amino-functionalized montmorillonite (NH 2 -MMT) with different amino content is successfully prepared by adjusting the solvents proportion of anhydrous ethanol and toluene. Then NH 2 -MMT is incorporated into gelatin to prepare composite edible films using dialdehyde xanthan gum (DXG) as the crosslinking agent. The XRD studies indicate that the amino-functionalization is beneficial for MMT to disperse and exfoliate in gelatin matrix and the incorporation of NH 2 -MMT can induce gelatin molecules to renature into triple-helix structure. The amino-functionalization of MMT provides active sites for the crosslinking by Schiff's base reaction to produce compact networks among gelatin, NH 2 -MMT and DXG. Moreover, the increase of amino content of NH 2 -MMT consequentially improves the crosslinking density of the composite films. Hence, the UV light barrier property, water resistance, mechanical property and thermal stability of the composite films are improved with the addition of NH 2 -MMT and increase along with the increase of amino content of NH 2 -MMT. The study demonstrates that NH 2 -MMT is an ideal filler for gelatin based composite edible films.
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STARCH-STARKE
·
2020
·
IF 2.226
Yuxue Zheng,Weixuan Sun,Wenhan Yang,Shiguo Chen,Donghong Liu,Jinhu Tian,Xingqian Ye
The study describes the effects of xanthan gum (0.5–2.0%) on the in vitro digestibility and rheological and pasting properties of kudzu ( Pueraria lobata ) starch pastes. The flow behavior index ( n ) shows a decrease in trends (from 0.43 to 0.31) as the xanthan gum concentration increases, indicating pseudoplastic behavior. Dynamic viscoelasticity analysis indicate that the elastic ( G ′) and viscous ( G ″) moduli increase in the presence of xanthan gum, suggesting a strong interaction between xanthan gum and kudzu starch in the composite system. All concentrations of xanthan gum result in increased elasticity ( G ′ > G ″). Pasting properties reveal that the peak and final viscosity of the xanthan gum–kudzu starch dispersion decreases with the increasing concentration of xanthan gum, highlighting the importance of xanthan gum in controlling overall viscosity. The addition of xanthan gum also decreases the hydrolysis of kudzu starch during in vitro digestion.
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