Hydrogels: Properties and Applications in Biomedicine

Molecules, Journal Year: 2022, Volume and Issue: 27(9), P. 2902 - 2902

Published: May 2, 2022

Hydrogels are crosslinked polymer chains with three-dimensional (3D) network structures, which can absorb relatively large amounts of fluid. Because the high water content, soft structure, and porosity hydrogels, they closely resemble living tissues. Research in recent years shows that hydrogels have been applied various fields, such as agriculture, biomaterials, food industry, drug delivery, tissue engineering, regenerative medicine. Along underlying technology improvements hydrogel development, be expected to more fields. Although not all good biodegradability biocompatibility, synthetic (polyvinyl alcohol, polyacrylamide, polyethylene glycol etc.), their biocompatibility adjusted by modification functional group or incorporation natural polymers. Hence, scientists still interested biomedical applications due creative adjustability for different uses. In this review, we first introduce basic information classification, synthesis. Then, further describe 3D cell cultures, wound dressing, engineering.

Language: Английский

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Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application

ACS Applied Materials & Interfaces, Journal Year: 2023, Volume and Issue: 15(12), P. 15108 - 15119

Published: March 14, 2023

It is important to have sustainable and edible scaffolds produce cultivated meat. In this research, three-dimensional (3D) porous were developed by soy protein amyloid fibrils for meat applications. Food-safe biological physical cross-linking methods using microbial transglutaminase temperature-controlled water vapor annealing technique employed crosslink fibrils, resulting in the production of 3D scaffolds. The generated had pores with sizes ranging from 50 250 μm, porosities 72-83%, compressive moduli 3.8-4.2 kPa, depending on type used process (β-conglycinin (7S), glycinin (11S) isolate (SPI)). When present pepsin, these can degrade within an hour but remain stable phosphate-buffered saline at least 30 days. fibril enabled C2C12 mouse skeletal myoblasts proliferate differentiate without adding cell adhesive proteins or other coatings. results demonstrate potential abundant inexpensive be utilized as scaffold materials food industry.

Language: Английский

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Formation, structure and functional characteristics of amyloid fibrils formed based on soy protein isolates

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 254, P. 127956 - 127956

Published: Nov. 10, 2023

Language: Английский

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Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 147, P. 109439 - 109439

Published: Oct. 18, 2023

Language: Английский

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Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 332, P. 121919 - 121919

Published: Feb. 9, 2024

Language: Английский

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Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 151, P. 109825 - 109825

Published: Feb. 2, 2024

Language: Английский

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Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils

Food Hydrocolloids, Journal Year: 2022, Volume and Issue: 132, P. 107827 - 107827

Published: May 30, 2022

Language: Английский

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Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils

Ultrasonics Sonochemistry, Journal Year: 2022, Volume and Issue: 90, P. 106193 - 106193

Published: Oct. 7, 2022

Nanofibrils, an effective method to modulate the functional properties of proteins, can be promoted by ultrasound pretreatment. This study investigated effect pretreatment on structure, property, antioxidant activity and digestibility soy protein isolate (SPI) nanofibrils. The results showed that high amplitude had a significant structure SPI nanofibrils pretreated 80% blueshift amide II band in Fourier transform infrared spectroscopy (FTIR), resulted more tryptophan residues being buried increased crystallinity. Low (20%) significantly improved solubility, emulsifying index (EAI) water absorption capacity (WAC) nanofibrils, but reduced stability (ESI). High (60% 80%) foaming decreased denaturation temperature. DPPH radical scavenging were 20% DPPH, ABTS ferric reducing power digestion rate ultrasound-pretreated consistently higher, fragmented shorter after simulating gastrointestinal digestion. would expand application food-grade food industry.

Language: Английский

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Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 138, P. 108479 - 108479

Published: Jan. 12, 2023

Language: Английский

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Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 144, P. 109040 - 109040

Published: July 10, 2023

Language: Английский

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