Adsorption–desorption properties and characterization of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate

Wang, Lufeng; Duan, Jiacai; Miao, Wenhua; Zhang, Ruojie; Pan, Siyi; Xu, Xiaoyun

doi:10.1016/j.jhazmat.2010.12.055

Cited by 18 publications

(3 citation statements)

References 29 publications

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“…In addition to its role in stringent response, polyphosphate accumulation has been previously associated with response to metal toxicity (Keasling, 1997; Wang et al, 2011). Interestingly, our observations show that the M. tuberculosis strain Δ ctpV , which lacks a copper exporter required for copper detoxification (Ward et al, 2010), accumulates approximately twice as many polyphosphate granules (average of four/cell) as the wild-type strain (average of two/cell; unpublished observations).…”

Section: Discussionmentioning

confidence: 99%

Single-Cell Elemental Analysis of Bacteria: Quantitative Analysis of Polyphosphates in Mycobacterium tuberculosis

Ward¹,

Heintz²,

Albrecht³

et al. 2012

Front. Cell. Inf. Microbio.

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More than 1.8 million people die annually from infection with Mycobacterium tuberculosis, the causative agent of tuberculosis. The ability of M. tuberculosis to obtain and distribute micronutrients, including biometals, is known to play a role in its intracellular survival and virulence within a host. Techniques to detect elemental distributions within M. tuberculosis cells have previously been limited to bulk detection methods or low-resolution analyses. Here, we present a method for determining the elemental distribution within M. tuberculosis on a single-cell level, at high (individual nanometer) resolution, using scanning transmission electron microscopy (STEM) in concert with energy-dispersive X-ray spectroscopy (EDS). Results revealed the presence of large polyphosphate granules in all strains of Mycobacteria tested. These persisted even through starvation conditions, and might play a role connected to elemental homeostasis in M. tuberculosis. Associated with the polyphosphate granules were micronutrients such as calcium and magnesium. In addition, we expanded the technique beyond Mycobacteria to show that STEM and EDS could be used as a simple screen to detect the presence or absence of concentrated elements on a single-cell level within all six other bacterial types tested, with minimal processing to the bacteria. Overall, we believe that this technique represents a first step in developing a better understanding of the role that components of the intracellular milieu, including polyphosphates and biometals, play in the pathogenesis of M. tuberculosis, with potential future applications for in vivo analysis.

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Section: Discussionmentioning

confidence: 99%

Single-Cell Elemental Analysis of Bacteria: Quantitative Analysis of Polyphosphates in Mycobacterium tuberculosis

Ward¹,

Heintz²,

Albrecht³

et al. 2012

Front. Cell. Inf. Microbio.

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“…A similar finding was observed by Qin et al (2016) that the decrease in α‐helix with an increase in β‐sheets results in a better gel network. The increase in β‐sheets alters the protein interactions by exposing hydrophobic sites in protein aggregates, enhancing the viscoelastic properties (Wang et al, 2011). A decrease in α‐helix and increase in random curls in whey proteins secondary structure was also reported by Cheng et al (2019).…”

Section: Mechanism Of Protein Gelation By Ultrasonicationmentioning

confidence: 99%

Ultrasound‐assisted modification of gelation properties of proteins: A review

Punia

Esua

Sharma

et al. 2022

Journal of Texture Studies

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Protein gels have diverse applications in the food, pharmaceutical, and cosmetic sectors due to their affordability, biodegradability, and edibility. However, the inherent properties of some native proteins have a few drawbacks that have to be tailored to meet the needs of specific functions as the food ingredients. The protein gelation properties mainly depend on the protein molecular structure, primarily the folding and unfolding of secondary structural elements (α‐helix and β‐sheets) with distinctive functions. In the past, a great amount of work (thermal, chemical, and enzymatic methods) has been carried out to enhance the gelation and functional properties of proteins. Recently, the traditional methods have been replaced with non‐thermal physical methods that enhance the properties for better applications. One such approach is the use of ultrasonic technology as a low‐cost green technology to modify the molecular orientation attributed to the native chemistry and functionality of that proteins. Ultrasonic technology is important in food systems and can be effectively used as an alternative method to improve the protein gelling characteristics to form high‐quality gels. This article is aimed to comprehensively collate some of the vital information published on the mechanism of protein gelation by ultrasonication and review the effects of ultrasound‐assisted extraction and treatments on gelation properties of different proteins. The enhanced gelation properties by the ultrasound application open a new stage of technology that enables the proteins for better utilization in the food processing sector.

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“…Electron Microscope (SEM): Morphology structure of porang flour surface were determined using Scanning Electron Microscope (SEM). The samples were coated with gold in vacuum condition and the determination were carried out at magnification of 2000-8000 times (Wang et al, 2011).…”

Section: Morphology Structure Determination By Scanningmentioning

confidence: 99%

Modification of Porang (<em>Amorphophallus oncophyllus</em>) Flour by Acid and Thermal Process using Conventional Heating in Waterbath and Microwave Irradiation

Manab¹,

Purnomo²,

Widjanarko³

et al. 2016

AJFST

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Modified porang flour by lactic acid and conventional heating using waterbath (PAW) and microwave radiation (PAM) were determined its functional group using FTIR, the chemical structure were studied using H 1 NMR, molecular weight were measured using HPLC-SEC and its microstructure were studied using SEM, particles size were measured using PSA and rheology characteristics were determined using Rheometer. The results showed that modified porang either PAW and PAM showed changes on functional group peaks compared to one of native porang flour included OH, CH 3 , C-C, C = O, C-O-C, mannose and glucose groups. H 1 NMR spectra of modified porang flour (PAW and PAM) were similar mainly in proton of CH 3 and CH 2 , molecular weight were higher at PAW 2.0×10 6 and PAM 3.0×10 6 , while particles size of PAW and PAM were smaller. The microstructure of PAW and PAM were porous and spongy indicated that PAW and PAM had higher moisture accessability on the amorph site. Storage modulus (G') dan loss modulus (G") PAW and PAM decreasing with the increased temperature. Lower G ' compared to G " and modulus (G' and G") did not showed crossing indicated that PAW and PAM have a stable visco-elasticity. It can be concluded that functional group peaks of modified porang flour (PAW and PAM) changed differently compared to native porang flour, H 1 -NMR spectra of modified porang flour were similar, with bigger moleculer weight of PAM than PAW, the microstructure were porous and spongy and rheology characteristics indicated that an unchanged visco-elastic system by thermal treatments.

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Adsorption–desorption properties and characterization of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate

Cited by 18 publications

References 29 publications

Single-Cell Elemental Analysis of Bacteria: Quantitative Analysis of Polyphosphates in Mycobacterium tuberculosis

Single-Cell Elemental Analysis of Bacteria: Quantitative Analysis of Polyphosphates in Mycobacterium tuberculosis

Ultrasound‐assisted modification of gelation properties of proteins: A review

Modification of Porang (<em>Amorphophallus oncophyllus</em>) Flour by Acid and Thermal Process using Conventional Heating in Waterbath and Microwave Irradiation

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