Article
Chemistry, Applied
Lisheng Qian, Yao Yao, Cheng Li, Feifei Xu, Yinin Ying, Zongqing Shao, Jinsong Bao
Summary: The study investigated the fine structure-function relationships of tea seed starches from seven cultivars, revealing differences in physicochemical properties such as amylose content, peak gelatinization temperature, and relative crystallinity. These factors play important roles in determining the quality and applications of tea seed starch.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Enpeng Li, Jiaqi Lv, Dongao Huo, Bin Jia, Cheng Li
Summary: The effects of starch structure and salt on gelatinization and retrogradation properties of wheat flour were investigated. It was found that NaCl most efficiently increased gelatinization temperatures, while KCl showed the highest efficiency in retarding retrogradation. Both gelatinization and retrogradation parameters were significantly influenced by amylose structural parameters and types of salts. These results contribute to a better understanding of the complex relationship between starch structure and physicochemical properties.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Cheng Li, Yiming Hu, Enpeng Li
Summary: This study investigated the long-term retrogradation kinetics of 10 different rice starches and found that amylose content has a parabolic relationship with the melting conclusion temperature and enthalpy of long-term retrograded starches. Additionally, the amount of amylose short-medium chains and amylopectin medium chains were negatively and positively correlated with the melting onset temperature of long-term retrograded starches, respectively. The findings could be applied in the rice industry to improve the textural attributes of cooked rice.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Jiahui Xu, Xin Li, Jun Chen, Taotao Dai, Chengmei Liu, Ti Li
Summary: The study revealed that polymeric proanthocyanidin has effects on the properties of rice, potato, and pea starch, including increased viscosity, slowed gelatinization, reduced retrogradation, and altered structure. Additionally, in vitro digestion results showed that the digestibility of starch-PPC mixtures was lower than that of native starches.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Chuanjie Chen, Guantian Li, Harold Corke, Fan Zhu
Summary: The influences of sodium chloride (NaCl) and sucrose on starch properties were found to be related to starch structural characteristics. NaCl/sucrose delayed the gelatinization of starch with a high ratio of short-to-long amylopectin chains and loose granular packing. The effects of NaCl on the viscoelasticity of gelatinizing starch were related to the flexibility of amylopectin internal structure. The effects of NaCl/sucrose on starch retrogradation varied with starch structure, co-solute concentration, and analytical method, and were highly associated with amylose chain length distribution. Sucrose strengthened the weak network formed by short amylose chains, while the effect was not significant on amylose chains that were capable of forming strong networks.
Article
Agriculture, Multidisciplinary
Cheng Li
Summary: The present study used a consecutive reaction kinetics model to fit the in vitro digestion curves for different starch fractions, and correlated the fitting parameters with starch molecular structures to understand the factors affecting the binding and catalytic rate constants. The results showed that the binding and catalytic rates were controlled by different starch structural features for different starch digestible fractions. These findings have important implications for understanding the nature of starch digestible fractions and developing foods with slow starch digestibility, such as rice.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Enpeng Li, Panpan Cao, Wei Cao, Cheng Li
Summary: This study investigated the effect of starch molecular structures and moisture content on the gelatinization of rice starch. Results showed that gelatinization temperatures of starch increased and biphasic endothermic peaks appeared with decreased moisture content. Additionally, it was found that amylose content had a parabolic relationship with gelatinization temperatures.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Qingzhong Liu, Pengfei Chen, Ping Li, Juan Zhao, Chen Guang Olnood, Shan Zhao, Xiao Yang, Qin Wang, Xianggui Chen
Summary: This study investigated the effects of Salecan, a novel microbial polysaccharide, on the gelatinization and retrogradation behaviors of native wheat starch. The results showed that Salecan inhibited the short-term and long-term retrogradation of wheat starch, improved the gel microstructure, and reduced crystallinity. The addition of Salecan in Chinese steamed bread also inhibited moisture migration and maintained the texture during chilled storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Josephine Yee, Laura Roman, Joana Pico, Andres Aguirre-Cruz, Luis Arturo Bello-Perez, Eric Bertoft, Mario M. Martinez
Summary: This study analyzed the starch from six Musa cultivars and found significant differences in starch structure among them, including differences in amylose ratio, amylose branching degree, and the average length of long amylose unit chains. The cultivar Manzano, in particular, showed a dramatically lower extension of in vitro starch digestion compared to other cultivars.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Taotao Dai, Xiaohong He, Jiahui Xu, Qin Geng, Changhong Li, Jian Sun, Chengmei Liu, Jun Chen, Xuemei He
Summary: This study investigated the impact of betanin on the pasting, rheology, and retrogradation properties of different starches. It was found that betanin decreased viscosity in rice and potato starches, but increased viscosity in pea starch. The study also revealed that betanin could inhibit retrogradation and maintain the color of starch pastes during storage.
Article
Polymer Science
Ishita Chakraborty, Indira Govindaraju, Steffi Kunnel, Vishwanath Managuli, Nirmal Mazumder
Summary: This study investigated the effect of storage time and temperature on the retrogradation of rice starch. The results showed that increasing storage time and decreasing temperature increased the degree of retrogradation, which in turn affected the formation of resistant starch and alterations in thermal and rheological properties.
Article
Chemistry, Applied
Wenjia Yan, Minghao Zhang, Meng Zhang, Madhav P. Yadav, Xin Jia, Lijun Yin
Summary: The effect of wheat bran arabinoxylan (WBAX) on the gelatinization and long-term retrogradation behavior of wheat starch was evaluated. WBAX was found to impede gelatinization process, enhance gel strength, and inhibit long-term retrogradation of starch.
CARBOHYDRATE POLYMERS
(2022)
Article
Agriculture, Multidisciplinary
Pei Wang, Dandan Li, Cuidan Hou, Tao Yang, Runqiang Yang, Zhenxin Gu, Dong Jiang
Summary: This study investigates the effects of substitution of arabinoxylan (AX) on the characteristics of wheat starch. The removal of AX leads to decreased gelatinization viscosity and increased recrystallization of amylose. The presence and length of substituted AX also affect water distribution and the retardation of amylopectin recrystallization.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Cheng Li, Wenwen Yu, Robert G. Gilbert
Summary: Whole white rice is an important staple food, and its starch digestion rate and location in the gastrointestinal tract play a crucial role in human health. The structure of starch undergoes order-disorder transitions during cooking, which determines its digestibility. The length distributions of amylose and amylopectin chains influence the gelatinization properties of rice starch. The chain-length and molecular-size distributions of starch affect nucleation, crystal growth rates, and interactions during retrogradation. Various kinetics models have been developed to study starch digestibility, providing new insights into the structural basis of cooked whole rice. Different digestible fractions of starch with distinct digestion patterns have been discovered, and their kinetics are largely determined by fine molecular structures. This review summarizes current insights and future directions for understanding starch digestibility in whole cooked rice, with the aim of developing a healthier rice with slower starch digestibility.
Article
Food Science & Technology
Zhenzhen Ge, Shanshan Gao, Mingyue Xu, Yuxiang Zhao, Xiaopeng Wei, Wei Zong, Guangyuan Zhao
Summary: The effects of konjac glucomannan with different degree of deacetylation (DKGM) on the pasting, rheological and retrogradation properties of native wheat starch (WS) were investigated. DKGM increased the viscosity and thermal stability of WS paste, promoted the formation of gel network, and impeded the retrogradation process of starch. These results suggest that partial deacetylation of KGM can effectively improve the pasting and rheological characteristics of WS and hinder its retrogradation process.
Article
Food Science & Technology
Shijie Cen, Wenwen Yu, Wenge Yang, Qiaoming Lou, Tao Huang
Summary: The study found that the gel strength and hardness of alcohol-pre-treated fish gelatin could be maintained or even improved under low or high concentration alcohol solutions, but decreased under medium concentration. Additionally, alcohol pre-treated fish gelatin showed different properties in rheology, electrophoresis, circular dichroism, and NMR experiments.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Biochemistry & Molecular Biology
Xianglong Zhou, Chenrui Wang, Shuke Yue, Yong Zheng, Cheng Li, Wenwen Yu
Summary: In this study, the interactions between starch and two enzymes, Amyloglucosidase (AMG) and alpha-amylase (AMY), were investigated. The results showed an antagonistic effect between AMG and AMY in starch digestion, and different starch structures were preferred by the enzyme combinations. Additionally, a new starch portion was formed after digestion, and the study provides important information for understanding the starch-enzyme interactions and their effects on starch digestion at a molecular level.
Article
Chemistry, Applied
Huixian Xu, Shaobo Zhang, Wenwen Yu
Summary: This study investigated the effects of different amino acids on starch physicochemical properties. The addition of amino acids inhibited starch granular swelling and gelatinization, especially for charged amino acids like Glu and Lys. The interactions between amino acids and water decreased the number of starch-water hydrogen bonds, leading to more stable structures and inhibited starch gelatinization.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Shuke Yue, Huaibin Wang, Huixian Xu, Hongsheng Liu, Wenwen Yu
Summary: The effects of amino acids (AAs), including Gly, Lys, and Glu, on the morphological, physicochemical, and in vitro digestion properties of starch were studied. AAs had no effects on starch morphology or crystalline characters, but significantly influenced starch relative crystallinity and swelling capacity. Gly and Glu increased the content and digestion rate of fast-digestible starch, while reducing the content and digestion rate of slow-digestible starch. In contrast, Lys reduced the content and digestion rate of fast-digestible starch and had no effect on slow-digestible starch. The inhibitory effects of AAs on starch retrogradation and enzyme activities, as well as the acidic environment and Maillard reaction, were found to be responsible for the altered starch digestibility.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Keyu Tao, Xin Liu, Wenwen Yu, Galex K. S. Neoh, Robert G. Gilbert
Summary: By studying the starch structure, it was found that chalky grains have different molecular structural characteristics compared to translucent grains. Chalky parts have a larger ratio of large to small branched molecules and more short amylopectin chains, but fewer longer chains, which affect the higher-level structure of starch.
Article
Engineering, Environmental
Yi Hu, Xianglong Zhou, Changying Hu, Wenwen Yu
Summary: This study investigates the effect of different commercial disposable lunchboxes on the sensory properties of freshly cooked rice during heat preservation. It analyzes the discrepancy of volatile aromatic substances and identifies the mechanisms behind the variations of different lunchboxes on the aromatic properties of rice. The results show that aroma is significantly correlated with acceptability, and moisture absorption plays an important role in affecting the aromatic characteristics of the packaged rice. Different lunchboxes also have different effects on the production of volatile flavor substances.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Food Science & Technology
Nan Xu, Fuhao Ma, Hua Yin, Wenwen Yu, Cui Zhang, Shengnan Zhan, Tao Huang
Summary: This study investigated the effects of Neutrase treatment on malt protein removal on mashing efficiency and the production of volatile compounds in Canadian and French commercial malts. The results showed that Neutrase increased the content of maltose, glucose, and maltotriose in the malt, without affecting the composition of volatile compounds. However, the overall content of volatile compounds decreased after Neutrase treatment.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Plant Sciences
Alex Wu, Jason Brider, Florian A. Busch, Min Chen, Karine Chenu, Victoria C. Clarke, Brian Collins, Maria Ermakova, John R. Evans, Graham D. Farquhar, Britta Forster, Robert T. Furbank, Michael Groszmann, Miguel A. Hernandez-Prieto, Benedict M. Long, Greg Mclean, Andries Potgieter, G. Dean Price, Robert E. Sharwood, Michael Stower, Erik van Oosterom, Susanne von Caemmerer, Spencer M. Whitney, Graeme L. Hammer
Summary: Photosynthetic manipulation provides new opportunities for enhancing crop yield, but the understanding of its impact on crop growth and yield in different environments is limited. This study used simulations to predict the effects of altering photosynthesis on wheat and sorghum yield and uncovered the complex interactions between photosynthesis and crop dynamics.
PLANT CELL AND ENVIRONMENT
(2023)
Review
Chemistry, Applied
Mu-Ying Guan, Huai-Ning Zhong, Zhi-Wei Wang, Wen-Wen Yu, Chang-Ying Hu
Summary: Due to the introduction of bio- and plant-based food contact materials, safety issues regarding potential chemical contaminants need to be addressed. This review discusses contaminants from wood and bamboo materials, including intentionally and non-intentionally added substances. These contaminants mainly come from melamine-formaldehyde-resin, paints and coatings, preservatives, and bleaching agents. The migration of harmful amounts of melamine and formaldehyde from tableware made of bamboo fibers as a filler into food is a concern. The use of bamboo in plastic food contact materials is not authorized in the EU. Furthermore, coatings used on bamboo and wooden articles can lead to heavy metal migration. Legislation on preservatives in wood materials exists, but their contamination should not be overlooked. Some wood species and constituents are considered toxic, raising the need for considering them in legislation. Analysis of intentionally added substances is generally not a problem, but non-intentionally added substances prove to be more challenging. Improved databases are needed for screening such chemicals in plant-based materials.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Chemistry, Applied
Cheng Li, Wenwen Yu, Xiaowei Zhang, Wei Zou, Hongsheng Liu
Summary: Understanding the physical basis of starch components is crucial for developing low GI foods. This review proposes a method to define different starch fractions using first-order kinetics analysis, which can help understand the structural origins of starch components in foods and ultimately develop functional foods with low GI.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Xingguang Peng, Hongsheng Liu, Xuying Li, Huaibin Wang, Kejia Zhang, Shuangqi Li, Xianyang Bao, Wei Zou, Wenwen Yu
Summary: This study explored in vitro digestion methods that can accurately predict the estimated GI values of complex carbohydrate foods, including biscuits. The AUR(180) derived from digesting using either porcine pancreatin or alpha-amylase showed the best potential in predicting the eGI values. Mathematical equations were established based on the relations between the AUR(180) and the GI values. The in vitro method enabled rapid and accurate prediction of the eGI values of biscuits, with an error rate of less than 30% for most samples verified.
Article
Food Science & Technology
Huaibin Wang, Xuying Li, Xingguang Peng, Hongsheng Liu, Wenwen Yu
Summary: In this study, commercial oats were tested with different pretreatments and a mathematical equation was established for estimating the glycemic index (GI) value of other commercial oats. Results showed that different pretreatments had significant impacts on the predicted GI value of oats, and the AUC(90) derived from the microwaved oat model showed the best potential in predicting the GI value of oat foods.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Review
Plant Sciences
Alex Wu
Summary: Grain yield improvement in globally important staple crops is critical for meeting growing demand, but is hindered by complex cross-scale feedback regulations and limited ability to evaluate manipulation consequences. Plant/crop modelling offers potential for understanding trait-crop-environment interactions and supporting genetic manipulation. This review discusses the importance of advancing cross-scale plant/crop modelling, improving reliability of predicted dynamics, and innovative model application in synergy with experimentation to evaluate genetic intervention outcomes and strategy for further molecular and breeding efforts.
FUNCTIONAL PLANT BIOLOGY
(2023)
Article
Chemistry, Applied
Huaibin Wang, Xingguang Peng, Kejia Zhang, Xuying Li, Peijing Zhao, Hongsheng Liu, Wenwen Yu
Summary: In this study, a mathematical equation was established for predicting the glycemic index (GI) and glycemic load (GL) values of noodles based on static in vitro digestion experiments. The results showed that digestion using porcine pancreatin on noodle strands of roughly 1 cm length had the best potential in predicting the eGI and GL values of noodles, with an equation of eGI = 0.0001 x AUR(90) + 52.5530 and eGL = 0.0002 x AUR(90) + 34.9670, respectively. The presented in vitro method provides a rapid and accurate prediction of eGI and GL values for noodles and other carbohydrate foods.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Cheng Li, Yiming Hu, Songnan Li, Xueer Yi, Shuaibo Shao, Wenwen Yu, Enpeng Li
Summary: This review provides a comprehensive summary of the physiological, biochemical, anatomical and geometrical factors related to the digestion of starch in the human gastrointestinal tract. All digestive compartments, including the mouth, stomach, small intestine, and large intestine, play critical roles in regulating starch digestion. Important biological factors include oral mastication and salivation, gastric emptying and motility, small intestinal enzymes and motility, large intestinal resistant starch-microbiota interactions and gut-brain feedback control, as well as glucose absorption and hormonal feedback control. However, the connections among these factors remain elusive, and further research is needed to better understand in vivo starch digestion behaviors.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Review
Chemistry, Applied
Xingran Kou, Dongdong Su, Fei Pan, Xiwei Xu, Qingran Meng, Qinfei Ke
Summary: This review provides a systematic discussion of the application of molecular dynamics (MD) simulations in aroma compounds (ACs)/cyclodextrins (CDs) inclusion complexes (ICs). It covers the establishment of the simulation process, parameter selection, model evaluation, and various application cases, summarizing the major achievements and challenges of this method.
CARBOHYDRATE POLYMERS
(2024)
Review
Chemistry, Applied
Haoyu Yu, Quanbin Zhang, Ammad Ahmad Farooqi, Jing Wang, Yang Yue, Lihua Geng, Ning Wu
Summary: Brown algae are rich in fucoidan, which has been found to have anti-cancer and anti-metastasis effects. Fucoidan inhibits tumor cell growth, proliferation, and metastasis, and also promotes immune responses in the tumor microenvironment.
CARBOHYDRATE POLYMERS
(2024)
Review
Chemistry, Applied
Liang Dong, Yanan Li, Hailin Cong, Bing Yu, Youqing Shen
Summary: Gene therapy is a revolutionary treatment that requires suitable vectors for protecting and releasing exogenous nucleic acids in target cells. Chitosan, as a non-viral vector, has gained attention due to its good biocompatibility and ability to load large amounts of nucleic acids. This paper summarizes the potential of chitosan and its derivatives as gene delivery vector materials, discusses factors influencing transfection efficiency, performance evaluation, ways to optimize infectious efficiency, and current research development directions. It also provides an outlook on the future prospects of chitosan.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Ana Iglesias-Mejuto, Beatriz Magarinos, Tania Ferreira-Goncalves, Ricardo Starbird-Perez, Carmen Alvarez-Lorenzo, Catarina Pinto Reis, Ines Ardao, Carlos A. Garcia-Gonzalez
Summary: This study developed a novel processing strategy to manufacture drug-loaded and personalized aerogels with nanostructures. The aerogels demonstrated bioactivity and antimicrobial effects, promoting bone regeneration and preventing infections in bone tissue engineering.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Zhenxu Shi, Dimei Yang, Yan Zhou, Xinyu Chen, Lin Gan, Jin Huang
Summary: This study proposes a micro-assembly method to improve the photoluminescent properties of crystalline cellulose nanocrystals (CNCs) by organizing them within a sub-micrometer-sized metal-organic framework and coating with TiO2. The TiO2 coating prevents CNC assembly breakdown and allows information to be revealed using screenprinted labels for anti-counterfeiting purposes.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Xuejiao Liu, Bin Fu, Jierong Chen, Zhenyu Sun, Dongdong Zheng, Zhonghua Li, Bing Gu, Ying Zhang, Haojie Lu
Summary: Liver disease is a major cause of global mortality, and identifying biomarkers for diagnosing its progression is crucial for improving outcomes. Targeted mass spectrometry is a powerful tool for verifying biomarker candidates and clinical applications, particularly for glycoproteins translation. However, the limitation of analyzing only one sample per run has become apparent. In this study, a high-throughput intact N-glycopeptides quantification strategy was developed, allowing the validation of 20 samples per run with an average analysis time of 3 minutes per sample. The strategy was applied in a cohort of 461 serum samples and identified a panel of 10 IgG N-glycopeptides that have strong clinical utility in evaluating the severity of liver disease.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Qian Wang, Hao Jiang, Hongli Zhang, Weiqiao Lu, Xiao Wang, Wenfeng Xu, Jia Li, Youjing Lv, Guoyun Li, Chao Cai, Guangli Yu
Summary: This study proposes a novel strategy of antibody-beta-glucan conjugates (AGC) to enhance the antitumor immune response to immune checkpoint blockade (ICB) therapy. AGC demonstrated powerful tumor suppression and promoted interaction between tumor cells and dendritic cells (DCs), thereby enhancing immunotherapeutic benefits.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Chaeyeon Lee, Sojeong Lee, Sang Wook Kang
Summary: The study aims to enhance the properties of porous membranes by addressing the limitations associated with phase separation. By using cellulose acetate and citric acid, the researchers were able to fabricate membranes with improved mechanical strength and thermal stability. The cross-linking effect of citric acid resulted in a more uniform pore structure and higher porosity.
CARBOHYDRATE POLYMERS
(2024)
Review
Chemistry, Applied
Tejaswini Kolipaka, Giriraj Pandey, Noella Abraham, Dadi A. Srinivasarao, Rajeev Singh Raghuvanshi, P. S. Rajinikanth, Vidya Tickoo, Saurabh Srivastava
Summary: This review focuses on the design and application of polysaccharide-based hydrogel wound dressings, highlighting aspects such as biocompatibility, biodegradability, drug entrapment, moisturizing ability, swelling, and mechanical properties. Additionally, various crosslinking methods and recent developments in stimuli-responsive hydrogels are discussed.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Anqi Xu, Nan Zhang, Shixing Su, Hongyu Shi, Daoqiang Lu, Xifeng Li, Xin Zhang, Xin Feng, Zhuohua Wen, Gengwu Ma, Mengshi Huang, Chi Huang, Yuqi Hu, Hao Yuan, Qinwen Liu, Daogang Guan, Jun Wang, Chuanzhi Duan
Summary: The study presents a one-pot radical polymerization method to fabricate a hydrogel with adhesive properties, which can effectively treat bacterial-infected diabetic wounds and accelerate wound healing.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Montarop Yamabhai, Munthipha Khamphio, Thae Thae Min, Chai Noy Soem, Nguyen Cao Cuong, Waheni Rizki Aprilia, Krisanai Luesukprasert, Karsidete Teeranitayatarn, Atthaphon Maneedaeng, Tina R. Tuveng, Silje B. Lorentzen, Simen Antonsen, Paiboon Jitprasertwong, Vincent G. H. Eijsink
Summary: The study investigates the bioconversion of chitosan into soluble anti-inflammatory chitosan oligosaccharides (CHOS) using an enzyme. The results show that the generated CHOS have anti-inflammatory activity, but the magnitude of the activity depends on the substrate and production process. Different methods of dissolving chitosan also affect the properties of CHOS. The study highlights the importance of quality assurance in CHOS preparations.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Wen Cao, Jiangping Wu, Xinya Zhao, Zixu Li, Jie Yu, Taili Shao, Xuefeng Hou, Lutan Zhou, Chunfei Wang, Guodong Wang, Jun Han
Summary: In this study, a water-soluble polysaccharide (PLP1) was successfully isolated and purified from Pueraria lobata. It was found that PLP1 was composed of specific glycosidic units and exhibited a better free radical-scavenging ability. Moreover, PLP1 effectively protected the liver against acute alcoholic liver disease (ALD) in mice.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Ya Su, Yaqian Liu, Xueyan Hu, Yueqi Lu, Jinyuan Zhang, Wenbo Jin, Wang Liu, Yan Shu, Yuen Yee Cheng, Wenfang Li, Yi Nie, Bo Pan, Kedong Song
Summary: A 3D printed scaffold based on carbon dots-curcumin nano-drug release has been developed for drug delivery after breast cancer surgery. The scaffold showed effective inhibition of tumor growth, antibacterial activity, and promotion of wound healing, making it a promising approach for preventing tumor recurrence.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Ekaterina Sokolova, Diane Jouanneau, Antonin Chevenier, Murielle Jam, Nathalie Desban, Pierre Colas, Elizabeth Ficko-Blean, Gurvan Michel
Summary: Carrageenans, a compound synthesized in red algae, have various biological properties and are valuable in the pharmaceutical and cosmetic industries. Their fine structure affects wound healing, oxidative processes, hemostasis, and inflammation. Enzymatic modification of carrageenans produces oligosaccharides that bind to natural human serum antibodies and specific antibodies, showing potential for therapeutic applications.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Yan Shi, Miao Yu, Kaijin Qiu, Tiantian Kong, Chunjing Guo, Wenxue Zhang, Daquan Chen, Ming Kong
Summary: In this study, functionalized transfersomes were developed to co-deliver doxorubicin and 1MT towards primary tumors and tumor draining lymph nodes via transdermal administration using microneedles. The results showed that the nano-complexed microneedles exhibited a stronger suppression in tumor growth compared to the intravenous group.
CARBOHYDRATE POLYMERS
(2024)
