Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels

Hellebois, Thierry; Gaïani, Claire; Cambier, Sébastien; Noo, Anaïs; Soukoulis, Christos

doi:10.1016/j.carbpol.2022.119424

Cited by 11 publications

(7 citation statements)

References 51 publications

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“…After 48 h, the increase in the mass was about two times; the absorbed solvent amount in the gel structure remained unchanged until the end of the experiment. The MI values for all samples were within the statistical error, indicating that there is no covalent bond between the antibiotic and the protein, which reduces the degree of swelling [62,63].…”

Section: Preparation and Characterization Of Antibacterial Wpi Hydrogelsmentioning

confidence: 75%

WPI Hydrogels with a Prolonged Drug-Release Profile for Antimicrobial Therapy

et al. 2022

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Infectious sequelae caused by surgery are a significant problem in modern medicine due to their reduction of therapeutic effectiveness and the patients’ quality of life.Recently, new methods of local antimicrobial prophylaxis of postoperative sequelae have been actively developed. They allow high local concentrations of drugs to be achieved, increasing the antibiotic therapy’s effectiveness while reducing its side effects. We have developed and characterized antimicrobial hydrogels based on an inexpensive and biocompatible natural substance from the dairy industry—whey protein isolate—as matrices for drug delivery. The release of cefazolin from the pores of hydrogel structures directly depends on the amount of the loaded drug and occurs in a prolonged manner for three days. Simultaneously with the antibiotic release, hydrogel swelling and partial degradation occurs. The WPI hydrogels absorb solvent, doubling in size in three days and retaining cefazolin throughout the duration of the experiment. The antimicrobial activity of cefazolin-loaded WPI hydrogels against Staphylococcus aureus growth is prolonged in comparison to that of the free cefazolin. The overall cytotoxic effect of cefazolin-containing WPI hydrogels is lower than that of free antibiotics. Thus, our work shows that antimicrobial WPI hydrogels are suitable candidates for local antibiotic therapy of infectious surgical sequelae.

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Section: Preparation and Characterization Of Antibacterial Wpi Hydrogelsmentioning

confidence: 75%

WPI Hydrogels with a Prolonged Drug-Release Profile for Antimicrobial Therapy

et al. 2022

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“…To gain insight into the colloidal changes occurring during the oral processing, as influenced by the FG type and concentrations, the initial food models and the oral food boluses obtained were analysed by means of CLSM ( Figure 2 and Figure 3 ) and static laser light scattering (SLS) ( Figure 4 ). FG in the protein food models was associated with segregative microphase separation phenomena as a cause of the intermolecular repulsive forces between the FG and milk proteins [ 27 ]. From a mechanistic point of view, segregative phase separation in polysaccharide–protein aqueous systems is associated with either the Flory–Huggins or depletion flocculation theories [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…Given that the aggregative phenomena took place at c~c* (c* GF = 0.53 and c* BF = 0.76% wt. [ 3 ]), it is assumed that the transition from the dilute to the semi-dilute regime promotes the noncovalent self-association of the whey proteins [ 27 ]. To a lesser extent, electrostatic complexation between FG and WPI proteins may also occur.…”

Section: Resultsmentioning

confidence: 99%

“…By adding the artificial saliva, a decisive reduction in the prominence of the demixing phenomena in the systems containing 0.1% wt. was observed ( Figure 2 (B1,B2,E1,E2)), which can be ascribed to the shifting of the thermodynamic equilibrium close to the binodal curve [ 27 ]. At c FG ≥ 0.5% wt., the dilution of the initial food matrices with the oral fluids resulted in a sparsely heterogeneous microstructure ( Figure 2 (C1,C2,F1,F2)).…”

Section: Resultsmentioning

confidence: 99%

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Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Hellebois

Fortuin

Gaiani

et al. 2022

Foods

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Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained in vitro protein digestibility. The presence of flaxseed gum in the milk protein food models and in the oral food boluses obtained was associated with the occurrence of segregative microphase separation. Flaxseed gum exhibited a prominent role in controlling the acid-mediated protein aggregation phenomena, particularly in the sodium caseinate gastric chymes. The addition of FG in the food models was associated with a higher amount of intact total caseins and β-lactoglobulin at the end of the gastric processing step. Monitoring of the intestinal processing step revealed a very advanced cleavage of the whey proteins (>98%) and caseins (>90%). The degree of the milk protein hydrolysis achieved at the end of the intestinal processing was significantly higher in the systems containing flaxseed gum (i.e., 59–62%) than their gum-free protein counterparts (i.e., 46–47%). It was postulated that the electrostatic milk protein complexation capacity and, to a lesser extent, the thickening effect of flaxseed gum influenced the in vitro digestibility of the milk proteins.

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“…Furthermore, the concentration of FM above 1 wt%. may be suitable for constructing the gels with stabilising, structuring and texturing benefits for complex food matrices (Hellebois et al ., 2022). On the other hand, observed that the presence of proteins in FM may lead to deterioration of its properties, such as dull colour of gum solution, low dissolution rate in cold water and low storage stability (Liu et al ., 2018).…”

Section: Food and Nutritional Applicationsmentioning

confidence: 99%

Recent trends in food and dietary applications of flaxseed mucilage: a mini review

Lorenc,

Jarošová,

Bedrníček

et al. 2024

Int J of Food Sci Tech

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SummaryFlaxseed mucilage (FM) is a hydrocolloid heteropolysaccharide comprised of a variable ratio of neutral and acidic monosaccharides. It possesses emulsifying, thickening, gelling and water−/oil‐binding properties. Due to these properties, it is highly applicable in foods as a functional agent to improve their physical and sensory parameters, thus representing an alternative to common plant gums. The most recent research is focused on the potential of FM for food treatments as a functional component. FM is usable in coatings and films. Combining with chitosan, bioactive proteins and peptides, or other compounds improves the quality of food products. FM may serve as a structural agent of novel gel materials, like oleogels, cryogels and aerogels. It can also be utilised within dietary applications to encapsulate living probiotics or bioactive compounds or serve as a prebiotic agent. Complexing of FM with proteins can lead to the improvement of their functional properties. The versatility of FM and unique properties, on the other hand, reveal its potential for further study and predetermine its use in a broad range of food and related applications in the future.

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Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels

Cited by 11 publications

References 51 publications

WPI Hydrogels with a Prolonged Drug-Release Profile for Antimicrobial Therapy

WPI Hydrogels with a Prolonged Drug-Release Profile for Antimicrobial Therapy

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Recent trends in food and dietary applications of flaxseed mucilage: a mini review

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