INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Tianyu Zhou,Zhaoxue Liu,Lei Xu,Xinli Mao,Haifeng Jin,Yangyang Xiong,Guangwu Chen,Yong Lv,Li Cen,Chunren Wang,Yu Zhang,Kexin Ye,Qien Shen,Jiaming Zhou,Bin Lv,Jianying Dai,Chaohui Yu,Zhe Shen
Endoscopic submucosal dissection (ESD) is widely used to treat gastrointestinal mucosal and submucosal lesions. However, it may cause bleeding, perforation, and stricture. Although these complications can be avoided by introducing materials such as polyglycolic acid and carboxymethyl cellulose sheets, such approaches are expensive and time-consuming. Herein, we report a hydrogel prepared by combining a colloidal solution composed of konjac glucomannan (KGM) and sodium alginate (SA) and a fixative solution containing ε-poly- l -lysine (ε-PLL) and calcium chloride. The two solutions were mixed on the wound surface to form the KGM/SA/ε-PLL hydrogel through hydrogen bonds, coordination bonds, and electrostatic attraction. The effectiveness and convenience of applying the KGM/SA/ε-PLL hydrogel to promote wound healing in the esophagus and colon were assessed in vitro and in vivo . We found that the hydrogel stimulated epithelial proliferation, reduced inflammation, promoted recapillarization, and inhibited fibrosis in the esophagus and colon. Therefore, the KGM/SA/ε-PLL hydrogel is an effective and convenient agent that can promote post-ESD wound healing and is recommended for ulcer bed protection in daily clinical practice.
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高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Shanglin Li,Yulun Wu,Yajuan Li,Longjiang Tian,Ting Zhang,Jingbo Liu,Zhiyang Du
Assembly is a natural process where molecules spontaneously form ordered structures with specific functions. In supramolecular co-assembly, interactions between surface soft patches drive structural changes, though this key aspect is often overlooked. In this study, we propose a strategy for supramolecular co-assembly mediated by surface soft patches and apply this approach to optimize the broad-spectrum antibacterial activity of lysozyme (LYS)-konjac glucomannan (KGM) supramolecular co-assembly. Surface charge distribution revealed distinct soft patches on LYS and KGM, with hydrogen bond and hydrophobic interactions between them driving supramolecular co-assembly. Characterized by a densely packed β-sheet structure, the supramolecular co-assembly exhibited excellent rheological properties and significantly enhanced antibacterial activity across a broad spectrum. Specifically, the antibacterial efficacy against Staphylococcus aureus exceeded 99.94 %, and that against Escherichia coli reached over 99.95 % in the Ca 2+ -KGM-LYS coacervate. This research sheds new light on supramolecular co-assembly mechanisms and paves the way for designing broad-spectrum antibacterial materials.
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Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Zhang Lihua,Zhang Lanlan,Yue Mengge,Zang Jiaxiang,Kang Mengyao,Li Lala,Luo Bo,Xu Wei
κ-Carrageenan (CRG)/konjac glucomannan (KGM) composite gels have promising applications in food texture modification and drug delivery, but are limited by poor mechanical strength. This study investigated the effects of KGM concentration and moisture content on the mechanical properties of these gels. The results show that increasing KGM concentration combined with moisture regulation substantially enhances the mechanical strength of the gels. At a KGM concentration of 0.6% and 60% water loss, the CRG/KGM gels exhibited maximum shear force and tensile strength, increasing 20-fold and 33-fold, respectively, compared to pure CRG gels. Furthermore, the resistance to deformation in the composite gels demonstrated a positive correlation with both KGM concentration and moisture content. Microstructural analyses showed that while KGM did not alter the crystalline structure type within the gels, it promoted cross-linking between CRG and KGM, resulting in a denser gel network with lower water mobility. Scanning electron microscopy further illustrated that increased KGM concentration enhanced the density and cross-linking strength of the gel network, whereas reduced water content contributed to a more compact gel structure. The interplay of these factors improved the mechanical properties of the composite gels. This study provides valuable insights for the rational design of polysaccharide gels.
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Scientific Reports
·
2025
·Vol. 15
·期 1
·42585
·
IF 3.9
Wang Xiumei,Zheng Xiaoyan,Chu Leqian,Zhao Xiaoxu,Pang Jie
Conventional non-degradable petroleum-based packaging films cause serious food safety and white environment pollution problems. Thus, a series of novel konjac glucomannan (KGM)/zein (KZ) films with different chain lengths and concentrations of fatty acids were prepared using a solution casting method in this paper. Effects of stearic acid and lauric acid on the rheological properties of the film-forming solutions, structure, mechanical properties and water barrier abilities of KZ film were systematically studied. The apparent viscosities analysis indicated that all the film-forming solutions were typical non-Newtonian pseudoplastic fluids and KGM/Zein/fatty acid (KZ-FA) film solutions exhibited higher apparent viscosities than KZ film solution at the test FA concentration. Fourier transform infrared spectroscopy results confirmed that hydrogen bonds were the main intermolecular interactions among KGM, Zein and fatty acids. Differential scanning calorimetry and X-ray diffraction results demonstrated that the incorporation of fatty acids enhanced the thermal stabilities and crystallinities of KZ film. Scanning electron microscopy and atomic force microscope results revealed that the surface morphologies and roughness of KZ film were significantly affected after adding FAs. The rougher and more irregular surfaces were observed in the KZ films with stearic acid. Moreover, KZ film with 0.4% stearic acid exhibited higher surface hydrophobicity, mechanical, water resistance and water vapor barrier properties than other KGM-based films. These results suggested that KZ films with appropriate types and concentrations of fatty acids are promising food packaging films for the required properties.
研究领域:
食品科学与技术
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高分子材料
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包装工程
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可持续材料
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Journal of Food Measurement and Characterization
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2025
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IF 3.3
Xu Wei,Li Lala,Xin Yingying,Kang Mengyao,Li Penglin,Luo Denglin,Zhang Lihua
This study develops novel antimicrobial camellia oil composite films based on konjac glucomannan (KGM) and κ-carrageenan (KC) incorporated with a curcumin (CUR)-loaded camellia oil nanoemulsion to address food packaging safety and sustainability. The composite solutions and films were systematically characterized. The results demonstrate that the integration of KGM significantly enhanced the rheological characteristics of the composite solution, while also improving the hydrophilicity of the resulting composite film. Thermogravimetric analysis (TGA) revealed that 0.4% KGM elevated the maximum thermal degradation temperature to 250.23 °C, significantly enhancing thermal stability. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses further demonstrated that KGM and KC established a stabilizing network structure through hydrogen bonding interactions. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that KGM concentrations between 0.1% and 0.3% promoted uniform emulsion droplet dispersion and a smooth film surface. It is noteworthy that when the concentration of KGM was 0.1%, the composite film showed a zone of inhibition of 4.64 mm against Escherichia coli and 4.67 mm for Staphylococcus aureus , which were significantly larger than those of other formulations. In summary, this research presents a theoretical framework designed to enhance the development of high-performance, multifunctional antimicrobial packaging materials, with the objective of fostering sustainable food practices.
研究领域:
食品科学与技术
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高分子材料
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活性包装
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纳米技术
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抗菌剂
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Journal of Food Measurement and Characterization
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2026
·
IF 3.6
Yang Fang,Lei Sichao,Ma Renyi,Zhang Wen,Luo Minhui,Xie Chenyang
To develop a novel intelligent packaging material capable of real-time food freshness monitoring and preservation, this study prepared a pH-responsive bioactive film (KCNB) by incorporating blueberry anthocyanins (BA) and nano‑zinc oxide (NanoZnO) into a konjac glucomannan/chitosan (KGM/CS) matrix. The resulting KCNB film was structurally characterized and functionally evaluated and results confirmed the successful dispersion of NanoZnO and BA within the matrix. The film exhibited excellent UV‑blocking capacity, significantly enhanced antioxidant activity (DPPH radical scavenging rate increased to 77.57%), and effective antibacterial efficacy against E. coli and S. aureus , which collectively help prevent light‑induced deterioration, chemical oxidation, and microbial spoilage. Crucially, the film displayed a reversible color transition from red to green across the pH range of 2–12, providing a basis for its function as a visual freshness indicator. When applied to chicken breast preservation, the KCNB film, through the synergistic action of these multiple functions, effectively slowed down spoilage, maintained a lower total volatile basic nitrogen (TVB‑N) level, and thereby extended the shelf life by approximately 4 days compared with the control group. This study demonstrates that the developed multifunctional film holds high potential for application in intelligent bioactive packaging of meat products.
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Current Research in Food Science
·
2026
·
IF 7.7
Falin Sun,Guoqiang Zhang,Qingying Dong,Baoru Yang,Ying Zhou,Rodrigo Quintana Loyola,Yanzhe Alfonso Ren,Bin Li,Jinlong Tian
This study develops a core-shell hydrogel nanofiber membrane (NFM) via dynamic rheology-guided spinning and multi-component molecular design to enhance stability and bioactive delivery efficiency. The Konjac glucomannan (KGM)/Polyvinylpyrrolidone (PVP) core forms a 3D gel barrier through hydrogen bonds, inhibiting anthocyanin diffusion (PVP/KGM/ACNs@PVA 6.48 MPa mechanical strength) and enabling 97% release in 120 min. The Polyvinyl alcohol (PVA) shell stabilizes the interface via dynamic hydrogen bonds, achieving 81.22% retention after 8-day light exposure. Cytotoxicity assessment confirmed its good biocompatibility. In addition, NFM can achieve controlled release with a release rate of 97% within 120 min and has a high penetration rate in pig mucosa, with a penetration rate of 53.96% within 5 h. After penetration, it still retains significant antioxidant activity, verifying the feasibility of oral absorption. These findings highlight a rheology-driven strategy for efficient bioactive component delivery.
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FOOD HYDROCOLLOIDS
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2026
·
IF 13.8
Shuhan Yong,Shanglin Li,Ting Zhang,Jingbo Liu,Zhiyang Du
Protein–polysaccharide hydrogels with clear gelation mechanisms and gastrointestinal robustness are attractive carriers for hydrophobic nutraceuticals. Here, a hydrogel composed of ovalbumin (OVA), konjac glucomannan (KGM), and genipin (GP), hereafter referred to as the OVA–KGM–GP hydrogel, was developed and found to form a self-supporting gel at room temperature. Apparent thermokinetic fitting provided an early clue that the OVA–KGM–GP system exhibited an integrated dehydration-stage signature rather than a simple additive thermal response, with ΔS ‡ values of −77.03 J mol −1 K −1 for OVA–KGM–GP and −88.55 J mol −1 K −1 for OVA–GP. Multiscale characterization further demonstrated that KGM guided OVA pre-assembly into interconnected structures, while GP fixed and compacted these structures into junction-like domains, yielding a hierarchically integrated lamellar–honeycomb network with elastic-dominant behavior. The hydrogel also exhibited enhanced gastric resistance, evidenced by a lower free amino group content after 2 h of simulated gastric digestion. As a delivery matrix, the hydrogel achieved a resveratrol encapsulation efficiency of 98.23%, and the bioaccessibility after 4 h simulated gastrointestinal digestion reached 70.23%, nearly two-fold that of free resveratrol (35.78%). These results support a bridging-locking assembly pathway for gelation and highlight its potential for hydrophobic nutraceutical delivery.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yonggan Sun,Shanshan Zhang,Tianxiang Ouyang,Shaoping Nie
Konjac glucomannan (KGM), a common food hydrocolloid widely used in the food industries, has broad biological activities, but its targeted effects on gut microbiota remain unclear. In this study, we used feces microbiota from 30 healthy volunteers, conducted an in vitro fermentation, employed multi-omics analysis to characterize the effect of KGM on the gut microbiota, and performed a stepwise culture system to investigate its microbial interactions. KGM suppressed the opportunistic pathogen (unclassified Enterobacteriaceae) and the accumulation of branched-chain fatty acids, p-cresol, sulfides, and indole. In contrast, KGM enriched the proliferation of some potentially beneficial bacteria ( Faecalibacterium and Parabacteroides ) and the accumulation of short-chain fatty acids, as well as volatile organic metabolites, such as butanoic acid propyl ester. Notably, F. prausnitzii and P. distasonis were specifically enriched, but neither could utilize KGM directly. The primary degrader, such as Bacteroides ovatus , can degrade KGM and promote the growth of F. prausnitzii and P. distasonis . Our findings offer novel insights into KGM-microbiota interactions while establishing a scientific foundation for developing KGM-based functional foods targeting gut health enhancement.
研究领域:
食品科学
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微生物学
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营养学
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生物信息学
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功能食品
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代谢组学
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益生元
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高影响因子
EUROPEAN POLYMER JOURNAL
·
2022
·
IF 5.546
Junhua Li,Qian Zhang,Cuihua Chang,Luping Gu,Yujie Su,Yanjun Yang,Qi Han
Composite hydrogels are known for their potential applications in drug delivery fields. Pure κ-carrageenan (KC) hydrogels have a drug burst release behavior, which greatly limit their applications. In this study, konjac glucomannan (KGM) was used to further improve the properties of soy protein isolate (SPI)/KC composite hydrogels. The results showed that the viscoelasticity of the composite hydrogels increased at KC/KGM ratio 9:1 due to the increase of hydrogen bond interaction. Excessive addition of KGM in composite hydrogels led to the increase in frequency dependence and gel network cavity as well as the decrease in gel cohesiveness. In vitro study on glucose release behavior of composite hydrogels showed that the glucose slow release behavior was enhanced by a small amount of KGM incorporation and had highly positive correlation with the gel viscoelasticity. These results suggested that KGM had the potential to enhance the properties and drug release characteristics of composite hydrogels.
研究领域:
食品科学
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材料科学
·
生物医学工程
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Innovative Food Science & Emerging Technologies
·
2021
·
IF 5.916
Jinying Guo,Yijie He,Jiaojiao Liu,Ying Wu,Ping Wang,Denglin Luo,Jinle Xiang,Jungeng Sun
The effects of different konjac glucomannan (KGM) concentrations (0.5%, 1.5%, 2.5%, 3.5%, 4.5%, w /w) on the thermal and microscopic properties of the frozen wheat gluten, glutenin and gliadin were investigated in this study. KGM exerted a positive effect on the denaturation temperature and denaturation enthalpy of frozen gluten and gliadin, while KGM decreased those of frozen glutenin. Such effects induced by KGM were resulted from the interaction between KGM and frozen wheat gluten, glutenin and gliadin. The underlying mechanism was discussed from the perspective of protein structure. Specifically, the addition of KGM increased the α-helix structure of frozen gluten and gliadin, while decreased the α-helix of frozen glutenin. Furthermore, β-turn of frozen gluten and gliadin presented a decreasing trend with increasing amount of KGM. Scanning electron microscopy confirmed that there was stronger interaction between wheat protein and KGM. These results provide fundamental knowledge for better application of KGM in frozen protein-based foods .
研究领域:
食品科学
·
蛋白质化学
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高影响因子
Food & Function
·
2020
·Vol. 12
·期 2
·791-801
·
IF 4.171
Youyou Lu,Zhuang Yu,Zhe Zhang,Xi Liang,Pimin Gong,Huaxi Yi,Liuqing Yang,Tongjie Liu,Hanping Shi,Lanwei Zhang
Probiotics and natural products can promote humoral transport and effectively relieve intestinal motility. This study investigated the effects of probiotics in combination with konjac glucomannan (KGM) and an aqueous extract of Prunus persica on constipation. The growth promotion effect of these natural products on probiotics was investigated using co-culture in vitro. The combined effect of probiotics and natural products on constipation was observed in mice. The tryptophan, tryptamine and short-chain fatty acid levels were determined using enzyme-linked immunosorbent assay, reverse-phase high-performance liquid chromatography, and gas chromatography. The key genes and proteins involved in humoral transport were identified using real-time polymerase chain reaction, western blotting and fluorescence immunoassay. KGM promoted the growth of Bifidobacterium animalis F1-7 in vitro, and a mixture of KGM and B. animalis F1-7 effectively promoted defaecation in mice, increased the faecal water content, shortened the defaecation time and improved the gastrointestinal transit rate. In mice, the KGM + F1-7 mixture reduced the tryptophan level and increased the levels of tryptamine, acetic acid, propionic acid, butyric acid and valeric acid. In addition, the KGM + F1-7 mixture effectively increased the mRNA level of 5-HT4-G-protein-coupled receptors (5-HT4GPCR)/mucins-2 (MUC-2) and reduced the level of aquaporins (AQP3); furthermore, it upregulated the protein level of 5-HT4GPCR/MUC-2 and downregulated the protein level of AQP3. These findings indicated that the KGM + F1-7 mixture effectively improved intestinal motility and alleviated constipation through humoral transport-related pathways.
研究领域:
胃肠病学
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药理学
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微生物学
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营养学
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高影响因子
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