Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants

Sabaghi, Moslem; Joly, Catherine; Adt, Isabelle; Ozturk, Keziban; Cottaz, Amandine; Degraeve, Pascal

doi:10.1016/j.fbio.2022.101816

Cited by 10 publications

(5 citation statements)

References 32 publications

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“…This could be due to the increase in the degree of crosslinking that makes the structure more compact and denser with less free volume, resulting in decrease in thickness. These findings are consistent with the previous results, where an increase in the concentration of transglutaminase resulted in a decrease in thickness of the gelatin films [ 29 ].…”

Section: Resultssupporting

confidence: 94%

Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications

et al. 2022

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In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4–5% w/v) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films.

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Section: Resultssupporting

confidence: 94%

Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications

et al. 2022

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“…The microstructure consisted of hydroxyapatite particles suspended in cross-linked gelatin. The obtained specimens were characterized mainly by their macroporosity (pore size below 10 μm) and extensive surface topography, which should ensure adequate osteoconductive properties [ 17 ]. A similar cluster-like morphology with many fine particles was obtained by Sharma et al [ 4 ], where the high porosity was due to the bonding between the gelatin molecules and the HAp nanopowder.…”

Section: Resultsmentioning

confidence: 99%

“…This enzyme has been used successfully for gelatin and the results have been promising. [ 17 ]. The combination of hydroxyapatite, gelatin, and transglutaminase for implant applications has been never reported before.…”

Section: Introductionmentioning

confidence: 99%

Properties of New Composite Materials Based on Hydroxyapatite Ceramic and Cross-Linked Gelatin for Biomedical Applications

Bartmański

Rościszewska

Wekwejt

et al. 2022

IJMS

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The main aim of the research was to develop a new biocompatible and injectable composite with the potential for application as a bone-to-implant bonding material or as a bone substitute. A composite based on hydroxyapatite, gelatin, and two various types of commercially available transglutaminase (TgBDF/TgSNF), as a cross-linking agent, was proposed. To evaluate the impacts of composite content and processing parameters on various properties of the material, the following research was performed: the morphology was examined by SEM microscopy, the chemical structure by FTIR spectroscopy, the degradation behavior was examined in simulated body fluid, the injectability test was performed using an automatic syringe pump, the mechanical properties using a nanoindentation technique, the surface wettability was examined by an optical tensiometer, and the cell viability was assayed by MTT and LDH. In all cases, a composite paste was successfully obtained. Injectability varied between 8 and 15 min. The type of transglutaminase did not significantly affect the surface topography or chemical composition. All samples demonstrated proper nanomechanical properties with Young’s modulus and the hardness close to the values of natural bone. BDF demonstrated better hydrophilic properties and structural stability over 7 days in comparison with SNF. In all cases, the transglutaminase did not lead to cell necrosis, but cellular proliferation was significantly inhibited, especially for the BDF agent.

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“…In addition, the use of TGM is gaining much attention in the field of food packaging products; e.g., hemp proteins were used as raw material to obtain biodegradable films since they were demonstrated to act as both acyl donor and acceptor substrates of microbial TGM crosslinking [154,155]. Because such bioplastics show higher gas permeability and greater hydrophobicity, they may be useful as packaging systems for protecting food products from physical contamination and, thus, for extending their shelf-life.…”

Section: Meat Industrymentioning

confidence: 99%

Transglutaminase in Foods and Biotechnology

Vasić

Knez

Leitgeb

2023

IJMS

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Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the enzymatic process since immobilizing TGM plays an important role in different technologies and industries. TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enzyme, while, in biotechnology and pharmaceutical applications, it is used in mediated bioconjugation due to its extraordinary crosslinking ability. TGMs (EC 2.3.2.13) are enzymes that catalyze the formation of a covalent bond between a free amino group of protein-bound or peptide-bound lysine, which acts as an acyl acceptor, and the γ-carboxamide group of protein-bound or peptide-bound glutamine, which acts as an acyl donor. This results in the modification of proteins through either intramolecular or intermolecular crosslinking, which improves the use of the respective proteins significantly.

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Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants

Cited by 10 publications

References 32 publications

Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications

Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications

Properties of New Composite Materials Based on Hydroxyapatite Ceramic and Cross-Linked Gelatin for Biomedical Applications

Transglutaminase in Foods and Biotechnology

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