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Zhu S, Dou W, Zeng X, Chen X, Gao Y, Liu H, Li S. Recent Advances in the Degradability and Applications of Tissue Adhesives Based on Biodegradable Polymers. Int J Mol Sci 2024; 25:5249. [PMID: 38791286 PMCID: PMC11121545 DOI: 10.3390/ijms25105249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
In clinical practice, tissue adhesives have emerged as an alternative tool for wound treatments due to their advantages in ease of use, rapid application, less pain, and minimal tissue damage. Since most tissue adhesives are designed for internal use or wound treatments, the biodegradation of adhesives is important. To endow tissue adhesives with biodegradability, in the past few decades, various biodegradable polymers, either natural polymers (such as chitosan, hyaluronic acid, gelatin, chondroitin sulfate, starch, sodium alginate, glucans, pectin, functional proteins, and peptides) or synthetic polymers (such as poly(lactic acid), polyurethanes, polycaprolactone, and poly(lactic-co-glycolic acid)), have been utilized to develop novel biodegradable tissue adhesives. Incorporated biodegradable polymers are degraded in vivo with time under specific conditions, leading to the destruction of the structure and the further degradation of tissue adhesives. In this review, we first summarize the strategies of utilizing biodegradable polymers to develop tissue adhesives. Furthermore, we provide a symmetric overview of the biodegradable polymers used for tissue adhesives, with a specific focus on the degradability and applications of these tissue adhesives. Additionally, the challenges and perspectives of biodegradable polymer-based tissue adhesives are discussed. We expect that this review can provide new inspirations for the design of novel biodegradable tissue adhesives for biomedical applications.
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Affiliation(s)
- Shuzhuang Zhu
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, China
| | - Wenguang Dou
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, China
| | - Xiaojun Zeng
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Xingchao Chen
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, China
| | - Yonglin Gao
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Hongliang Liu
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, China
| | - Sidi Li
- College of Chemistry and Chemical Engineering, Yantai University, Yantai 264005, China
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Vuillemin M, Moreno Prieto ES, Pilgaard B, Siebenhaar S, Holck J, Henrissat B, Bahieldin A, Hakeem KR, Alghamdi KM. Biochemical exploration of family GH119 reveals a single α-amylase specificity and confirms shared catalytic machinery with GH57 enzymes. Int J Biol Macromol 2024; 262:129783. [PMID: 38280706 DOI: 10.1016/j.ijbiomac.2024.129783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/21/2024] [Accepted: 01/24/2024] [Indexed: 01/29/2024]
Abstract
While hundreds of starch- and glycogen-degrading enzymes have been characterized experimentally in historical families such as GH13, GH14, GH15, GH57 and GH126 of the CAZy database (www.cazy.org), the α-amylase from Bacillus circulans is the only enzyme that has been characterized in family GH119. Since glycosidase families have been shown to often group enzymes with different substrates or products, a single characterized enzyme in a family is insufficient to extrapolate enzyme function based solely on sequence similarity. Here we report the rational exploration of family GH119 through the biochemical characterization of five GH119 members. All enzymes shared single α-amylase specificity but display distinct product profile. We also report the first kinetic constants in family GH119 and the first experimental validation of previously predicted catalytic residues in family GH119, confirming that families GH119 and GH57 can be grouped in the novel clan GH-T of the CAZy database.
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Affiliation(s)
- Marlene Vuillemin
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Kongens Lyngby 2800, Denmark.
| | - Eduardo S Moreno Prieto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Kongens Lyngby 2800, Denmark.
| | - Bo Pilgaard
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Kongens Lyngby 2800, Denmark.
| | - Suzana Siebenhaar
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Kongens Lyngby 2800, Denmark.
| | - Jesper Holck
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Kongens Lyngby 2800, Denmark.
| | - Bernard Henrissat
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Kongens Lyngby 2800, Denmark; Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
| | - Ahmed Bahieldin
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Khalid Rehman Hakeem
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia; Princess Dr. Najla Bint Saud Al-Saud Center for Excellence Research in Biotechnology, King Abdulaziz University, Jeddah 21589, Saudi Arabia; Department of Public Health, Daffodil International University, Dhaka 1341, Bangladesh; Centre of Research Impact and Outcome, Chitkara University Institute of Engineering and Technology, Chitkara University, Rajpura 140401, Punjab, India.
| | - Khalid M Alghamdi
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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do Nascimento GKS, Silva MS, Andressa I, Fagundes MB, Vendruscolo RG, Oliveira JR, Barcia MT, Benassi VM, Neves NDA, Lima CT, Schmiele M. A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread. Metabolites 2024; 14:35. [PMID: 38248838 PMCID: PMC10819606 DOI: 10.3390/metabo14010035] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/14/2023] [Accepted: 01/02/2024] [Indexed: 01/23/2024] Open
Abstract
Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24-96 h) and temperature (18-32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.
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Affiliation(s)
- Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Michelle Santos Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Irene Andressa
- Department of Food Science and Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil;
| | - Mariane Bittencourt Fagundes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Raquel Guidetti Vendruscolo
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Josimar Rodrigues Oliveira
- Institute of Agrarian Science, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil;
| | - Milene Teixeira Barcia
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
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