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Itzhakov R, Tworowski D, Sadot N, Sayas T, Fallik E, Kleiman M, Poverenov E. Nucleoside-Based Cross-Linkers for Hydrogels with Tunable Properties. ACS APPLIED MATERIALS & INTERFACES 2023; 15:7359-7370. [PMID: 36701767 DOI: 10.1021/acsami.2c19525] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Herein, we report bioderived cross-linkers to create biopolymer-based hydrogels with tunable properties. Nucleosides (inosine and uridine) and ribose (pentose sugar lucking the nitrogenous base) were partially oxidized to yield inosine dialdehyde (IdA), uridine dialdehyde (UdA), and ribose dialdehyde (RdA). The dialdehydes were further used as cross-linkers with polysaccharide chitosan to form hydrogels. Depending on the cross-linker type and concentration, the hydrogels showed tunable rheological, mechanical, and liquid holding properties allowing the preparation of injectable, soft, and moldable hydrogels. Computational modeling and molecular dynamics simulations shed light on hydrogel formation and revealed that, in addition to covalent bonding, noncovalent interactions (π-π stacking, cation-π, and H-bonding) also significantly contributed to the cross-linking process. To demonstrate various application possibilities, the prepared hydrogels were used as a growth platform for plant cells, as injectable inks for layer-by-layer 3D printing applications, and as moldable hydrogels for soft lithography to replicate the microstructure of the plant. These findings suggest that the obtained tunable biocompatible hydrogels have the potential to be good candidates for various biotechnological applications.
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Affiliation(s)
- Rafael Itzhakov
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Sciences, Agricultural Research Organization, Volcani Institute, Rishon LeZion7505101, Israel
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Biochemistry and Food Sciences, The Hebrew University of Jerusalem, Rehovot76100, Israel
| | - Dmitry Tworowski
- Department of Structural Biology, Weizmann Institute of Science, Rehovot76100, Israel
| | - Noy Sadot
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Biochemistry and Food Sciences, The Hebrew University of Jerusalem, Rehovot76100, Israel
- Plant Sciences Institute, Department of Vegetables and Field Crops, Agricultural Research Organization, Volcani Institute, Rishon LeZion7505101, Israel
| | - Tali Sayas
- Plant Sciences Institute, Department of Vegetables and Field Crops, Agricultural Research Organization, Volcani Institute, Rishon LeZion7505101, Israel
| | - Elazar Fallik
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Sciences, Agricultural Research Organization, Volcani Institute, Rishon LeZion7505101, Israel
| | - Maya Kleiman
- Plant Sciences Institute, Department of Vegetables and Field Crops, Agricultural Research Organization, Volcani Institute, Rishon LeZion7505101, Israel
| | - Elena Poverenov
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Sciences, Agricultural Research Organization, Volcani Institute, Rishon LeZion7505101, Israel
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Wang B, Wang Y, Huang Y, Jiang Y, He J, Xiao Y. Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1001362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The browning on the cut surface is a big problem reducing the quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) is a natural compound in several aromatic plants. This study investigated the effects of CA treatments in different concentrations (0.2, 0.5, and 1 mL/L) on the browning of FCT under cold storage at 5°C. The results indicated that low-dose (0.2 mL/L) CA treatment showed best anti-browning effects, reflecting at the maintained L* values but the reduced a*, b* and browning index values by CA treatment during cold storage. A repeated experiment using 0.2 mL/L CA confirmed fine anti-browning effects again. Furthermore, CA (0.2 mL/L) treatment markedly reduced the contents of total phenolic compounds and soluble quinones, restrained the activities of phenylalanine ammonia lyase, peroxidase and polyphenol oxidase, down-regulated the gene expression of 18 browning-related enzymes in FCT. These results together strongly demonstrate the validity of CA on FCT browning prevention. Given that CA is a natural compound existing in plants, low concentration of CA possesses strong anti-browning effects on FCT and also inhibitory effects on pathogens, implying that its application has potentiality to preserve high quality of fresh-cut produce for processing and storage. Moreover, CA treatment significantly decreased malondialdehyde contents and lipoxygenase activity. Correlation analysis indicated that the lipid peroxidation of cell membrane was mostly correlated with FCT browning. The results suggest that membrane lipid peroxidation was a possible reason for FCT browning and CA treatment reduced browning, in part, through alleviating the lipid peroxidation of cell membrane. Overall, our results demonstrate that CA is a novel browning mitigator for FCT under cold storage condition.
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Sobral MMC, Casal S, Faria MA, Cunha SC, Ferreira IMLO. Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion. Food Chem Toxicol 2020; 141:111401. [DOI: 10.1016/j.fct.2020.111401] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/29/2020] [Accepted: 04/30/2020] [Indexed: 12/15/2022]
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