Gellan gum incorporating titanium dioxide nanoparticles biofilm was synthesized and characterized using UV, FTIR and XRD to study their physical and chemical properties. The mechanical properties were measured using universal mechanical testing. Meanwhile, the biological properties were investigated towards for antibacterial and cell proliferation. This comprehensive data are relevant with the research article entitled "Gellan gum incorporating titanium dioxide nanoparticles biofilm as wound dressing: Physicochemical, mechanical, antibacterial properties and wound healing studies" [1].
Ophiocordyceps sinensis (=Cordyceps sinensis) has been known for its various medicinal properties, in particular immunomodulatory activities associated with its polysaccharides. In this study, the fruiting body of O. sinensis cultivar OCS02® was investigated for its chemical composition and monosaccharide profile. Cold water extract (CWE) obtained from this fruiting body was fractionated by molecular weight (MW) into high (HMW), medium (MMW), and low (LMW) fractions. Polysaccharides in the extract and fractions were identified as heteroglycans containing mostly glucose and mannose with small amounts of galactose, fucose, arabinose, and xylose. The immunomodulatory potential of these heteroglycans was evaluated by induction of cytokine/chemokine secretion using murine macrophage RAW 264.7. All treatments showed significant modulation of IL-6, IL-9, MIP-2, and TIMP-1, especially for CWE, HMW, and MMW, which might be due to their high ratios of glucose and the presence of protein. Further investigation on the structure-function relationship of these fruiting body polysaccharide fractions is needed to delineate the underlying mechanism of their immunomodulatory effect both in vitro and in vivo.
Membrane distillation (MD) frequently deals with membrane biofouling caused by deposition of algal organic matter (AOM) from algal blooms, hampering the treatment efficiency. In this study, AOMs, which are soluble extracellular polymeric substance (sEPS), bounded EPS (bEPS), and internal organic matter (IOM) from three benthic species (Amphora coffeaeformis, Cylindrotheca fusiformis, and Navicula incerta) were exposed to a temperature range to resemble the MD process. Results showed that EPS had higher polysaccharide fraction than protein with 85.71%, 68.26%, and 71.91% for A. coffeaeformis, N. incerta, and C. fusiformis, respectively. Both the EPS polysaccharide and protein concentration linearly increase with temperature, but the opposite was true for IOM and high-molecular-weight (HMW) polysaccharide. At 80°C, 5812.94 μg/g out of 6304.28 μg/g polysaccharide in A. coffeaeformis was of low molecular weight (LMW); hence, these findings suggested that they were the major foulants to clog the narrow pores within virgin hydrophobic membrane, forming a conditioning layer followed by deposition of HMW and hydrophilic polysaccharides onto the macropores to cause irreversible fouling. Cell lysis occurring at higher temperature increases the total protein content about 25% within the EPS matrix, inducing membrane plugging via hydrophobic-hydrophobic interactions. Overall, the AOM composition at different temperatures will likely dictate the fouling severity in MD. PRACTITIONER POINTS: EPS production of three benthic diatoms was the highest at 80°C. EPS from diatoms consists of at least 75.29% of polysaccharides. Small molecular weight carbohydrates (<12 kDa) were potential foulants. Proteins of internal organic matter (>56%) give irreversible attachment towards membranes. A. coffeaeformis was considered as the most fouling diatoms with highest EPS amount of 6304.28 μg/g.
Dough mixing and thermal properties including the pasting profiles of various commercial wheat flour (WF)-banana pseudostem flour (BP)-hydrocolloid blends were determined using a farinograph, differential scanning calorimetry (DSC) and a rapid-visco analyser (RVA). The prepared blends were WF, WF substituted with 10% BP (10BP) and 10BP with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (10BPX and 10BPC, respectively). The dough of 10BP and the doughs containing XG or CMC reduced stability and breakdown time compared with the WF dough. All dough containing BP demonstrated greater water absorption and mixing tolerance index values than the WF dough. The substitution of 10% BP into WF and the addition of hydrocolloids did not significantly affect the conclusion temperature (Tc) of the mixture, but did increased the onset temperature (To), peak temperature (Tp) and decreased the gelatinisation enthalpy change (ΔHg) of the blends. Samples of 10BP, 10BPX and 10BPC significantly decreased (p
Tamarind and pineapple fruit pulps and powders were assessed based on their physicochemical properties such as crude protein, crude fibre, fat, ash, moisture content, water activity (Aw), particle shape, particle size distribution, and density. Both of the fruit powders were subjected to a similar spray-drying process with the addition of 10% w/v of maltodextrin. The nutritional value in terms of crude protein (0.33 - 0.60%), moisture content (4.80% - 25.31%), crude fiber (16.92 - 79.92%), and fat (0.40 - 0.63%) for both fruit pulp and powders shows a significant difference at p
Response Surface Methodology (RSM) was used to optimize the parameters for microwave-assisted extraction of polysaccharides from Cyphomandra betacea. The results showed a good fit with a second-order polynomial equation that was statistically acceptable at P<0.05. Optimal conditions for the extraction of polysaccharides were: extraction time, 2h; microwave power, 400W; extraction temperature, 60°C; and ratio of raw material to water 1:40 (g/mL). Under the optimized conditions, the yield of polysaccharides was found to be relatively high (about 36.52%). The in vitro biological activities of antioxidant and antitumor were evaluated. The IC50 value of polysaccharides was found to be 3mg/mL. The percentage of Cell viability was determined by MTT assay. Our results showed that polysaccharides inhibited proliferation of MCF-7 (Breast carcinoma), A549 (Human lung carcinoma) and HepG2 (Liver carcinoma) with an IC50 of 0.23mg/mL, 0.17mg/mL and 0.62mg/mL respectively after 48h incubation. Polysaccharides were shown to promote apoptosis as seen in the nuclear morphological examination study using acridine orange (AO) and ethidium bromide (EB) staining. This is the first report on the effects of polysaccharides extracted from Cyphomandra betacea which exhibited stronger antioxidant and antitumor activities.
The present study was aimed to investigate the antioxidant and cytotoxicity activity against HCT-15 of fucoidan from Sargassum cinereum. Purification of fucoidan was done by DEAE cellulose and dialysis. Physicochemical characterization of fucoidan was analysed by calorimetric assay, FT-IR, HPLC and NMR. The extracted fucoidan contains 65.753% of fucose and 3.7±1.54% of sulphate respectively. HPLC results showed that the fucoidan contains the monosaccharide composition such as fucose, galactose, mannose and xylose. Antioxidant effect of fucoidan in Sargassum Cinereum was determined by DPPH. The maximum DPPH activity was found at the concentration of 100μg, where as the crude extract showed the scavenging activity was 63.58±0.56%. Cytotoxicity effect was done by MTT assay. Fucoidan extract caused about 50% of cell death after 24h of incubation with 75±0.9037μg/ml against HCT-15.
Encapsulating fish oil by spray drying with an adequate wall material was investigated to determine if stable powders containing emulsified fish-oil-droplets can be formed. In particular, the dextrose equivalent (DE) of maltodextrin (MD) affects the powder structure, surface-oil ratio, and oxidative stability of fish oil. The carrier solution was prepared using MD with different DEs (DE = 11, 19, and 25) and sodium caseinate as the wall material and the emulsifier, respectively. The percentage of microcapsules having a vacuole was 73, 39, and 38% for MD with DE = 11, 19, and 25, respectively. Peroxide values (PVs) were measured for the microcapsules incubated at 60 °C. The microcapsules prepared with MD of DE = 25 and 19 had lower PVs than those prepared with MD of DE = 11. The difference in PV can be ascribed to the difference in the surface-oil ratio of the spray-dried microcapsules.
The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0.025% (w/v)] and gellan-based [gellan, 0-1% (w/v), glycerol, 0-1% (w/v) and sunflower oil 0.025% (w/v)] edible coatings on fresh-cut pineapple were evaluated by response surface methodology (RSM). Weight loss, firmness and respiration rate were considered as response variables. The results showed that for all response variables the RSM models were significantly (p0.05) difference between predicted and experimental values. The overall optimum region predicted by RSM indicated that alginate and gellan-based coatings containing 1.29% (w/v) sodium alginate, 1.16% (w/v) glycerol and 0.56% (w/v) gellan gum, 0.89% (w/v) glycerol were optimized formulations respectively.
Impacts and relationships on physicochemical properties in dark chocolate produced from different substitution for cocoa butter by Xanthan gum (XG) and Guar gum (GG) blends were determined using D-optimal mixture design. This study involved three levels of substitution which are 5%, 10% and 15% with constrained cocoa butter content and random blend of gums. Linear design models were applied to analyze parameters including texture (hardness) measurement and melting profile of fat crystal. Products experienced undesirable raises of hardness jointly with the increment of gums incorporation across the level of cocoa butter replacement from 5% to 15%. Similar trend was also agreed with the melting behavior of products as their melting point increased with the gradual diminution of cocoa butter. After all, the replacement of cocoa butter using hydrocolloids was deemed possible as there were products whose melting point and hardness fell in the acceptable range.
The aim of this work is to study the effect of hydrocolloids (guar gum, xanthan gum and carboxymethyl cellulose (CMC) on the physical properties and sensory evaluation of ice cream produced in order to investigate the potential of applying fermented glutinous rice (tapai pulut) as a value-added ingredient. The addition of 25% fermented glutinous rice was the most reliable amount to enhance the physical and sensory properties of ice cream when incorporating hydrocolloids. The addition of hydrocolloids significantly (p < 0.05) increased the pH, firmness, overrun, and melting rate of fermented glutinous rice ice cream. The addition of guar gum scored the highest firmness value (5403 g) followed by CMC (4630 g) and xanthan gum (3481g). Fermented glutinous rice ice cream with xanthan gum added, induced a noticeable change in overrun value (62%) while the addition of CMC decreased the melting rate compared to the control. The FTIR spectrum of fermented glutinous rice ice cream with different hydrocolloids containing carboxyl, amide and carbonyl group was appeared at 3362-3379 cm-1 , 1639-1640 cm-1 and 1026-1064 cm-1, respectively. In conclusion, the addition of xanthan gum presented great potential to improve the quality of fermented glutinous rice ice cream produced in terms of its firmness, overrun and melting rate.
The impacts on both rheological parameters; Casson yield stress and Casson viscosity were determined. The interactions among blend’s components; xanthan gum (XG), corn starch (CS), glycerin (GL) and their relationship with both flow parameters were also investigated by using D-Optimal mixture design. Three levels of cocoa butter substitution assigned in chocolate production were at 5%, 10% and 15% level with random proportions of each component generated by Design Expert software. An appropriate mathematical model was applied to evaluate each response as a function of the proportions of the components enabling in prediction of future response by using any blend of components. As the incorporation of the blends (XG/CS/GL) in chocolate production was elevated from 5% to 15%, both parameters; viscosity and yield stress of chocolate were gradually increased, as in range 7.819 to 10.529 Pa, and 2.372 to 3.727 Pa.s, respectively. Neither binary nor ternary component-component interaction exhibited synergistic effect. Nevertheless, strongest antagonistic effect on both rheological parameters of substituted chocolate at 5% level and 10% level were respectively observed at ternary interaction region for the former, and at binary interaction area of CS:GL, closer to CS corner as for the latter. This study somehow provides ideas on how component-component interactions influence experimented response.
This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L individually or in combinations at different concentrations (0-2.5% v/w) and incubation time (0-2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9-98.8%) as compared to single enzyme treatment (64.8-87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex® Ultra SP-L and 0.5% (v/w) Celluclast® 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140-180 °C) and maltodextrin concentrations (10-30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160 °C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spray-dried honey jackfruit powder could potentially be incorporated into various food products.
The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5%) and gum arabic (5, 10 and 15%), on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd juice were investigated. An increase in the concentration of CMC and gum arabic significantly was observed to increase the lightness (L value) and the viscosity (mPas) of bitter gourd juice at all levels. Increased concentrations of gum arabic significantly increased the total soluble solids. The bitter gourd fruit treated with NaCl solution produced the highest lightness (L value) and scavenging activity of free radical 2,2-diphenyl-1-picrylhydrazyl of bitter gourd juice. Increased concentration of gum arabic up to 15% significantly increased the total phenolic content. The addition of 5% gum arabic effectively reduced the bitterness of the bitter gourd juice. Viscosity of the juice resulted in negative correlation for bitterness.
This study was conducted to optimize the production of spray-dried white dragon fruit (Hylocereus undatus) powder using resistant maltodextrin as wall material. The inlet air temperature (140 °C, 150 °C and 160 °C), outlet temperature (75 °C, 80 °C and 85 °C) and resistant maltodextrin concentrations (20%, 25% and 30%) were tested as independent variables. Process yield, moisture content, water activity, solubility, hygroscopicity and bulk density of the powders were analysed as responses. Process yield significantly (p
This study investigated antioxidant and anti-inflammatory properties, and the direct cytotoxic effect of Lignosus rhinocerotis fractions, especially the polysaccharide fraction, on nasopharyngeal carcinoma cells. L. rhinocerotis crude extract was obtained through hot water extraction. The precipitate saturated with 30% ammonium sulfate was purified with ion-exchanged chromatography. Gel permeation chromatography multiangle laser light scattering analysis equipped with light scattering and UV signals revealed two district groups of polymers. A total of four peaks were observed in the total carbohydrate test. Fraction C, which was the second region of the second peak eluted with 0.3 M NaOH, showed the highest integrated molecular weight, whereas fraction E had the lowest integrated molecular weight of 19,790 Da. Fraction A contained the highest β-D-glucan content. Enzymatic analysis showed that most of the polysaccharide fractions contained β-1-3 and β-1-6 skeletal backbones. The peak eluted with 0.6 M NaOH was separated in fraction D (flask 89-92) and fraction E (93-96). The results showed that fraction E expressed higher antioxidant activities than fraction D whereas fraction D expressed higher chelating activity than fraction E. The extract saturated with 30% ammonium sulfate exhibited higher reducing power than the extract saturated with 100% ammonium sulfate. Fractions D and E significantly inhibited the secretion of tumor necrosis factor-α in lipopolysaccharide-stimulated RAW 264.7 macrophages in a dose-dependent manner. There was no apparent difference in the viability of cells exposed or unexposed to L. rhinocerotis fractions.
Biomaterials created 50 years ago are still receiving considerable attention for their potential to support development in the biomedical field. Diverse naturally obtained polysaccharides supply a broad range of resources applicable in the biomedical field. Lately, chitosan, a marine polysaccharide derived from chitins-which are extracted from the shells of arthropods such as crab, shrimp, and lobster-is becoming the most wanted biopolymer for use toward therapeutic interventions. This is a general short review of chitosan, highlighting the history, properties, chemical structure, processing method, and factors influencing the usage of chitosan derivatives in the biomedical field.
Many algae are rich sources of sulfated polysaccharides with biological activities. The physicochemical/rheological properties and biological activities of sulfated polysaccharides are affected by the pattern and number of sulfate moieties. Sulfation of carbohydrates is catalyzed by carbohydrate sulfotransferases (CHSTs) while modification of sulfate moieties on sulfated polysaccharides was presumably catalyzed by sulfatases including formylglycine-dependent sulfatases (FGly-SULFs). Post-translationally modification of Cys to FGly in FGly-SULFs by sulfatase modifiying factors (SUMFs) is necessary for the activity of this enzyme. The aims of this study are to mine for sequences encoding algal CHSTs, FGly-SULFs and putative SUMFs from the fully sequenced algal genomes and to infer their phylogenetic relationships to their well characterized counterparts from other organisms. Algal sequences encoding CHSTs, FGly-SULFs, SUMFs, and SUMF-like proteins were successfully identified from green and brown algae. However, red algal FGly-SULFs and SUMFs were not identified. In addition, a group of SUMF-like sequences with different gene structure and possibly different functions were identified for green, brown and red algae. The phylogeny of these putative genes contributes to the corpus of knowledge of an unexplored area. The analyses of these putative genes contribute toward future production of existing and new sulfated carbohydrate polymers through enzymatic synthesis and metabolic engineering.
In this work, hydrolysis of cellulose and hemicellulose content of palm kernel cake (PKC) by different types of hydrolytic enzymes was studied to evaluate monomeric sugars released for production of biobutanol by Clostridium saccharoperbutylacetonicum N1-4 (ATCC 13564) in acetone-butanol-ethanol (ABE) fermentation. Experimental results revealed that when PKC was hydrolyzed by mixed β-glucosidase, cellulase and mannanase, a total simple sugars of 87.81±4.78 g/L were produced, which resulted in 3.75±0.18 g/L butanol and 6.44±0.43 g/L ABE at 168 h fermentation. In order to increase saccharolytic efficiency of enzymatic treatment, PKC was pretreated by liquid hot water before performing enzymatic hydrolysis. Test results showed that total reducing sugars were enhanced to 97.81±1.29 g/L with elevated production of butanol and ABE up to 4.15±1.18 and 7.12±2.06 g/L, respectively which represented an A:B:E ratio of 7:11:1.
Chitosan is one of the valuable products obtained from crustacean waste. The unique characteristics of chitosan (antimicrobial, antioxidant, anticancer, and anti-inflammatory) have increased its application in various sectors. Besides unique biological properties, chitosan or chitosan-based compounds can stabilize emulsions. Nevertheless, studies have shown that chitosan cannot be used as an efficient stabilizer because of its high hydrophilicity. Hence, this review aims to provide an overview of recent studies dealing with improving the emulsifying properties of chitosan. In general, two different approaches have been reported to improve the emulsifying properties of chitosan. The first approach tries to improve the stabilization property of chitosan by modifying its structure. The second one uses compounds such as polysaccharides, proteins, surfactants, essential oils, and polyphenols with more wettability and emulsifying properties than chitosan's particles in combination with chitosan to create complex particles. The tendency to use chitosan-based particles to stabilize Pickering emulsions has recently increased. For this reason, more studies have been conducted in recent years to improve the stabilizing properties of chitosan-based particles, especially using the electrostatic interaction method. In the electrostatic interaction method, numerous research has been conducted on using proteins and polysaccharides to increase the stabilizing property of chitosan.