scholarly journals Characterizing the Physical Properties and Cell Compatibility of Phytoglycogen Extracted from Different Sweet Corn Varieties

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 637 ◽  
Author(s):  
Renjie Liu ◽  
Susan K. Boehlein ◽  
William F. Tracy ◽  
Marcio F. R. Resende ◽  
Gregory A. Hudalla
Keyword(s):  
Cell Growth ◽  
Sweet Corn ◽  
Hydrodynamic Diameter ◽  
Contaminant Concentration ◽  
Binding Properties ◽  
Breeding Programs ◽  
Water Binding ◽  
Cell Compatibility ◽  
Lower Protein ◽  
Protein Contamination

Owing to its unique structure and properties, the glucose dendrimer phytoglycogen is gaining interest for medical and biotechnology applications. Although many maize variants are available from commercial and academic breeding programs, most applications rely on phytoglycogen extracted from the common maize variant, sugary1. Here we characterized the solubility, hydrodynamic diameter, water-binding properties, protein contaminant concentration, and cytotoxicity of phytoglycogens from different maize sources, A632su1, A619su1, Wesu7, and Ia453su1, harboring various sugary1 mutants. A619su1-SW phytoglycogen was cytotoxic while A632su1-SW phytoglycogen was not. A632su1-Pu phytoglycogen promoted cell growth, whereas extracts from A632su1-NE, A632su1-NC, and A632su1-CM were cytotoxic. Phytoglycogen extracted from Wesu7su1-NE using ethanol precipitation was cytotoxic. Acid-treatment improved Wesu7 phytoglycogen cytocompatibility. Protease-treated Wesu7 extracts promoted cell growth. Phytoglycogen extracted from Ia453su1 21 days after pollination (“Ia435su1 21DAP”) was cytotoxic, whereas phytoglycogen extracted at 40 days (“Ia435su1 40DAP”) was not. In general, size and solubility had no correlation with cytocompatibility, whereas protein contaminant concentration and water-binding properties did. A632su1-CM had the highest protein contamination among A632 mutants, consistent with its higher cytotoxicity. Likewise, Ia435su1 21DAP phytoglycogen had higher protein contamination than Ia435su1 40DAP. Conversely, protease-treated Wesu7 extracts had lower protein contamination than the other Wesu7 extracts. A632su1-NE, A632su1-NC, and A632su1-CM had similar water-binding properties which differed from those of A632su1-Pu and A632su1-SW. Likewise, water binding differed between Ia435su1 21DAP and Ia435su1 40DAP. Collectively, these data demonstrate that maize phytoglycogen extracts are not uniformly cytocompatible. Rather, maize variant, plant genotype, protein contaminants, and water-binding properties are determinants of phytoglycogen cytotoxicity.

Influence of pectin modification on water binding properties

2012 ◽  
Vol 27 (2) ◽  
pp. 494-502 ◽  
Author(s):  
Ulrike Einhorn-Stoll ◽  
Hyoe Hatakeyama ◽  
Tatsuko Hatakeyama
Keyword(s):  
Binding Properties ◽  
Water Binding

Advances in Biodegradable Vascular Stent Materials

2020 ◽  
Vol 987 ◽  
pp. 93-98
Author(s):  
Jun Yan Liu ◽  
Jin Guo Wang ◽  
Yun Hai Yu ◽  
Na Wang
Keyword(s):  
Cell Growth ◽  
Blood Vessels ◽  
Human Blood ◽  
Blood Compatibility ◽  
Clinical Treatment ◽  
Vascular Stent ◽  
Cell Compatibility ◽  
Good Biocompatibility ◽  
Materials Used ◽  
Over Time

Biodegradable vascular stent is mainly made of materials that can be naturally decomposed. After implantation into human blood vessels, the vascular stent can be continuously degraded over time and eventually disappear completely after the treated blood vessels are healed and support from the vascular stent is not needed. The vascular stent materials used in clinic should have good biocompatibility, which mainly involves blood compatibility and cell compatibility. In terms of cell compatibility, the influence of materials on cell growth should be observed. The various biological materials should have good anticoagulant character, so as to reduce the tendency of thrombosis and avoid the occurrence of various risk events in clinical treatment.

Microbiological Changes in Pressurized, Prepackaged Sliced Cooked Ham

1999 ◽  
Vol 62 (12) ◽  
pp. 1411-1415 ◽  
Author(s):  
M. E. LÓPEZ-CABALLERO ◽  
J. CARBALLO ◽  
F. JIMÉNEZ-COLMENERO
Keyword(s):  
High Pressure ◽  
Processing Time ◽  
Microbiological Quality ◽  
Viable Count ◽  
Pressure Level ◽  
Binding Properties ◽  
Water Binding ◽  
Chilled Storage ◽  
Cooked Ham ◽  
Brochothrix Thermosphacta

This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7°C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2°C). Pressurization caused a degree of microbiological inactivation, which increased with pressure level and processing time. Pressurization at 400 MPa significantly reduced the total viable count and lactic acid bacteria to the extent that after 20 min no Enterobacteriaceae, Baird Parker flora, or Brochothrix thermosphacta were detected throughout any of the chilled storage periods studied. In general, gram-positive flora was more resistant to pressure than gram-negative flora. The fact that high pressure (400 MPa) causes considerable inactivation of microorganisms could be used to prolong the shelf life of vacuum-prepackaged sliced cooked ham.

Effect of Stretching Temperature on Proteolysis, Expressible Serum and Titratable Acidity of Mozzarella Cheese

2011 ◽  
Vol 327 ◽  
pp. 139-142
Author(s):  
Miao Ying ◽  
Liu Jing ◽  
Zhao Zheng
Keyword(s):  
Block Design ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Mozzarella Cheese ◽  
Binding Properties ◽  
Water Binding ◽  
Randomized Block Design ◽  
Higher Temperature ◽  
The Impact ◽  
Made In

The impact of stretching temperature on proteolysis, titratable acidity and expressible serum of Mozzarella cheese during storage at 4 °C was determined. Three vats of cheese with three different stretching temperatures (75 °C, 85 °C, 95 °C) were made in one day. Cheese making was replicated on three different days as a randomized block design. Cheeses stretched at temperature of 95 °C had the lowest values of titratable acidity. Nitrogen soluble in pH4.6 acetate buffer and 12% TCA increased for all cheeses with age, but the rates of increase were slower in cheese stretched at higher temperature. This indicated that the coagulant and starter culture were heat inactivated during stretching at higher temperature. The amount of expressible serum obtained on centrifugation at 12500 rpm for 60 min at 25 °C decreased during aging, corresponding to an increase in water-binding properties. However, the rate of decrease was much lower in cheese stretched at higher temperature, which indicated the persistence of poor water-binding properties.

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