Evaluating the addition of xylooligosaccharides into alginate-gelatin hydrogels

Martins, Manoela; Sato, Ana Carla Kawazoe; Ogino, Kenji; Goldbeck, Rosana

doi:10.1016/j.foodres.2021.110516

Cited by 17 publications

(10 citation statements)

References 41 publications

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“…LF‐NMR can reflect the water mobility and ratios of different water molecule components inside the gels 28 and aid investigation of gel hydration 5,37 . Relaxation time ( T 2 ) consists of three components ( T 21 , T 22 and T 23 ).…”

Section: Resultsmentioning

confidence: 99%

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Ultrasonic‐assisted glycosylation with κ‐carrageenan on the functional and structural properties of fish gelatin

et al. 2023

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BACKGROUND Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface‐active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface‐active properties of FG, but the influence of ultrasonic‐associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100–200 W, 0.5–1 h) with κ‐carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. RESULTS The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG–κC mixture and bovine gelatin, UAG‐modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. CONCLUSION This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

“…Compared to MG, FG has a smaller market share (<1.5%) 5 . This is mainly because of its low extraction rate and poor surface‐activity, especially its suboptimal gelling, thermal and rheological properties 1,5 .…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic‐assisted glycosylation with κ‐carrageenan on the functional and structural properties of fish gelatin

et al. 2023

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“…Additionally, scanning electronic microscopy (SEM) observations indicated that both sponges possessed macropores of various sizes (Figure 2b), allowing cell migration, vascular invasion, and bone ingrowth into biomaterials from host tissues. [36] Attenuated total reflection-Fourier transform infrared (ATR-FTIR) analysis revealed that gelatin and 𝛽-TCP existed in both sponges (Figure 2c), [37] while X-ray diffraction (XRD) analysis revealed no significant changes in the crystalline structure of 𝛽-TCP during the preparation of the sponges (Figure 2d). [38] Our previous studies showed that EGCG-modified gelatin sponges with or without 𝛽-TCP are biocompatible [22a,22c,22d] and are useful cellular scaffolds for nonsenescent multipotent progenitor cells in vivo.…”

Section: Characterization Of Senomorphic-conjugated Scaffoldsmentioning

confidence: 99%

A Senomorphic‐Conjugated Scaffold for Application of Senescent Cells in Regenerative Medicine

Deng

Tanaka

et al. 2023

Advanced Therapeutics

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Procuring a sufficient amount of cells is essential for cell-based regenerative therapy. However, the application of senescent cells replicated using cell culture is limited because the cells have lost their regenerative ability or produce deleterious senescence-associated secretory phenotypes (SASPs). In this study, using a senomorphic (epigallocatechin gallate [EGCG]), which could modulate SASP secretion from senescent cells, nonsenescent and senescent dedifferentiated fat cells from rats (rDFAT cells), and congenital cleft-jaw defects in rats, the authors show that the senomorphic (EGCG)-conjugated cellular scaffold restores the bone regenerative ability of senescent multipotent progenitor cells, even in vivo. In this osteogenic process, the EGCG-conjugated scaffold attenuates the production of representative SASPs (i.e., interleukin [IL]-6 and tumor necrosis factor-𝜶) and reactive oxygen species in vivo and in vitro. In polymerase chain reaction arrays in vitro, the EGCG-conjugated cellular scaffold suppresses the expression of genes associated with deleterious SASP factors for bone formation (e.g., Csf2, IL-1a, and others) from senescent rDFAT cells and elevates the expression of potential osteogenesis-and bone remodelingrelated gene (e.g., Cxcl13 and Spp1). These results provide insights to expand the application of senomorphics and senescent stem/multipotent progenitor cells in cell-based regenerative medicine.

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“…Therefore, an edible hydrogel composed of sodium alginate and gelatin would benefit human health owing to its high protein, low digestible carbohydrate, zero fat, and low calorie contents. However, such hydrogels are not yet considered as functional foods due to their complex preparation process, the harmful additives required for gel synthesis, and poor mechanical properties 25,26 . In our previous work, we developed a pure gelatin and sodium alginate hydrogel through a simple dry‐swell process that only required the addition of acetic acid.…”

Section: Introductionmentioning

confidence: 99%

“…However, such hydrogels are not yet considered as functional foods due to their complex preparation process, the harmful additives required for gel synthesis, and poor mechanical properties. 25,26 In our previous work, we developed a pure gelatin and sodium alginate hydrogel through a simple dry-swell process that only required the addition of acetic acid. The resulting gel exhibits excellent mechanical properties (mechanical strength of up to 0.42 MPa) and a water content of $79%.…”

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confidence: 99%

Edible hydrogel from gelatin and alginate as functional low‐calorie noodle

Wang

Zhang

Wang

et al. 2022

J of Applied Polymer Sci

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There is an urgent need to develop edible hydrogels that can be served as a main dish with low‐calorie content and high satiety value, yet are easy to digest. However, the development of such hydrogels remains challenging. In this study, low‐calorie edible hydrogels were prepared from gelatin and sodium alginate (gel/SA hydrogels) through a facile acid soaking‐drying method. These gel/SA hydrogels exhibited excellent mechanical properties with texture characteristics similar to that of Liangpi. The sensitivity of gelatin and acidified sodium alginate to pH resulted in a high swelling ratio of the hydrogels, contributing to weight retention in a simulated stomach environment and rapid degradation in a simulated intestinal environment. These properties indicate that these gel/SA hydrogels have a good prospect of being used as low‐calorie food with high satiety value and are easy to digest. Konjac glucomannan can also be incorporated into the gel/SA hydrogels to further improve their biological functionality.

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Evaluating the addition of xylooligosaccharides into alginate-gelatin hydrogels

Cited by 17 publications

References 41 publications

Ultrasonic‐assisted glycosylation with κ‐carrageenan on the functional and structural properties of fish gelatin

Ultrasonic‐assisted glycosylation with κ‐carrageenan on the functional and structural properties of fish gelatin

A Senomorphic‐Conjugated Scaffold for Application of Senescent Cells in Regenerative Medicine

Edible hydrogel from gelatin and alginate as functional low‐calorie noodle

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