Gel-like Structure Research Articles

Degradation of (1→3)(1→6)-α-D-dextran by ultrasound: Molecular weight, viscosity and kinetics

The (1→3)(1→6)-α-D-dextran (alternating dextran) produced by Leuconostoc citreum SK24.002 is a novel functional exopolysaccharide, and its low molecular weight derivatives have potential applications in the food, pharmaceutical, and chemical industries. In this work, we used sonication, a green polysaccharide disruption method, to study the degradation process of this dextran by changing the intensity and duration of the sonication treatment and the concentration of the dextran solution. The molecular weight and viscosity of the dextran products were measured with a high-performance size exclusion column chromatography–multi-angle laser light scattering–refractive index system and by rheometry, respectively. The degradation efficiency of dextran was directly affected by the duration and intensity of the ultrasonic treatment and the concentration of the dextran solution. The polydispersity index fluctuated as the duration of the sonication treatment increased. The combination of a high intensity (672 W/cm2) and long (120 min) sonication treatment and a low solution concentration (3 g dextran/100 mL) was most effective for reducing the apparent and complex viscosities of dextran. The storage modulus of dextran was always slightly larger than its loss modulus, indicating that it formed a gel-like structure. The second-order kinetic model (1/Mwt - 1/Mw0 = kt) was the best fit to explain the degradation dynamics of dextran by sonication at intensities of 168 W/cm2–834 W/cm2 and with dextran solution concentrations of 1 g/100 mL – 7 g/100 mL. Our findings show that sonication is an effective way to reduce the molecular weight of alternating dextran.

Development of gel-like, high encapsulation efficiency and antibacterial cinnamaldehyde-loaded Pickering emulsion stabilized by EGCG enhanced whey protein isolate-gum arabic ternary nanocomplex

Pickering emulsions (PEs) loaded with essential oils have proven to be a promising delivery system in food preservation, thus attracting increasing research attention. In this study, epigallocatechin gallate (EGCG) enhanced whey protein isolate(WPI)-gum Arabic(GA) ternary spherical nanocomplex (WGE) was fabricated by thermal and pH double-induced method and used to stabilize antibacterial, antioxidant and sustained release Pickering emulsions loaded with cinnamaldehyde. The WGE nanocomplex exhibited biphasic surface wettability (78.2±2.8°), 1.73 times that of WPI, as well as outstanding interfacial tension (5.60 mN/m), 44.6 % lower than that of WPI-GA, mainly due to the electrostatic interactions between WPI and GA and enhanced surface hydrophobicity causing by EGCG, indicating its superb ability to stabilize Pickering emulsions. Using WGE nanocomplex as the Pickering emulsion stabilizer, PEs template was constructed. Confocal laser scanning microscopy (CLSM) showed the formation of a dense oil-water interface layer and gel-like network structure, which demonstrated good storage stability against creaming and coalescence, benefiting to cinnamaldehyde encapsulation. Finally, cinnamaldehyde was encapsulated effectively using this PEs pattern with high encapsulation efficiency under different conditions. The cinnamaldehyde Pickering emulsions (CPEs) demonstrated superior antioxidant ability against DPPH (>85 %) and ABTS (>78 %), as well as effective antibacterial capability against E. coli (>99.9999 %) and S. aureus (>99.99 %) than pure cinnamaldehyde. Moreover, CPEs showed slow sustained-release ability, which could satisfyingly prolong the biological activity of cinnamaldehyde. Therefore, the WGE stabilized cinnamaldehyde Pickering emulsions fabricated in this work might provide a promising alternative for the delivery of antibacterial and controlled release essential oils in the food industry.

Effect of chitosan molecular weight and protein to polysaccharide ratio on the rheological and physicochemical properties of milk proteins–chitosan complex coacervate

The small amplitude oscillatory shear (SAOS) rheological properties of complex coacervate of milk proteins with high (HMC), medium (MMC), and low (LMC) molecular weight chitosan in the optimal ratios of milk proteins to chitosan (15:1, 10:1, and 5:1, respectively) were measured. In addition, the morphological (SEM), structural (XRD), and thermal (DSC) properties of the complex coacervates were investigated in comparison with the milk protein concentrate. Complex coacervates showed the shear-thinning behavior due to a linear decrease of complex viscosity with increasing frequency. Furthermore, the highest complex modulus and the more compact structure under optimal conditions, in terms of the ratio of protein to chitosan and pH, revealed strong electrostatic bonding between proteins and chitosan. All coacervates showed a G′ > G″ (Tanδ<1), indicating the formation of an interconnected gel-like structure that was described by the power law model. The maximum fracture stress was obtained at optimum conditions (R = 15:1, pH =6.7 for HMC; R = 10:1, pH =5.5 for MMC and R = 5:1, pH =4.6 for LMC), indicating the highest intermolecular interaction between milk proteins and chitosan. The coacervates had a completely amorphous structure similar to MPC, and according to DSC results, the ionic bonds between milk proteins and chitosan were not destroyed up to 300 °C. Coacervation leads to purified milk proteins at a low cost. In addition, the coacervates can be used for the encapsulation of heat-sensitive compounds, and also as a stabilizer to improve the texture of food.

Synergistic effect and mechanism of stabilization of Pickering emulsion by carboxymethyl starch and xanthan gum

Pickering emulsions were prepared using different proportions of carboxymethyl starch (CMS) and xanthan gum (XG) combined systems as emulsifying stabilizers (The mass ratios of CMS and XG were 10:0, 9:1, 7:1, 5:1, 3:1 and 1:1, respectively). The synergistic mechanism between CMS and XG was also explored. The results demonstrated that CMS particles were uniformly and densely embedded in the gel-like structure formed by XG, and the electrostatic repulsion between CMS and XG led to a reduction in droplet size (from 3370 nm to 482 nm), resulting in a more compact and orderly droplet distribution. Combined systems of CMS and XG at different proportions enhanced the hardness (3.05–8.36 g), adhesiveness (3.26–8.41 g), and chewiness (4.05–8.20 g) of the emulsion. AFM observed that the emulsion particles were finer and more evenly dispersed. After heat treatment at 25 °C, 60 °C and 80 °C, the emulsion showed no significant stratification phenomenon, and CMS/XG enhanced the heat stability of the emulsion. LF-NMR confirmed that the oil and water could be evenly distributed and the emulsification of the system was complete. Especially when the ratio of CMS and XG was 3:1 and 1:1, the emulsion with a stable and long storage period could be obtained.

Tuning the Interfacial Deformation of Gliadin-Flaxseed Gum Complex Particles for Improving the Foam Stability

Gliadin nanoparticle (GNP) is a promising foaming agent, but its application is hindered by the limited foam stability under low acidic conditions. Herein, we attempted to tune the foam stability of GNP by coating it with flaxseed gum (FG) and investigated the structure, interfacial behaviors, and foam functionality of gliadin-FG (GFG) particles at pH 4.5. Results showed that the formation of GFG complex particles was driven by an electrostatic interaction between positive charge patches on the surface of GNP (~17 mV) and negative charges in FG molecule (~−13 mV) at all tested ratios. The addition of appropriate amounts of FG (1:0.05) effectively improved the foam stability of GNP. This was because GFG with larger sizes and lower surface charge possessed higher rigidity after coating with FG. When they adsorbed at the air/water interface, their deformation process was slower than that of GNP, as indicated by interfacial dilatational rheology and cryo-SEM, and the covered particles seemed to be more closely distributed to form solid-like and dense interfacial films. Notably, the addition of FG at a higher ratio (1:0.3) promoted the foam stability of GNP by about five folds because the larger GFG with suitable flexibility and wettability could form a stiff interface layer with more significant elastic response, and the unabsorbed particles and FG could form a gel-like network structure in the continuous phase. These characteristics effectively prevented foam disproportionation and coalescence, as well as retard the drainage. Our findings demonstrate that coating GNPs with FG is an effective approach to improve their application in foamed foods.

Synergistic coating of Laponite swollen-layer and heparin composite for enhanced antifouling and antithrombotic performance

When implantable medical devices come into contact with blood, acute thrombosis and inflammation often occur due to the adhesion and denaturation of plasma proteins, ultimately degrading device performance. To address this issue, we developed a gel-like coating with superhydrophilic properties, incorporating a heparin based outer layer designed to minimize foreign body reactions and enhance hemocompatibility. The coating was engineered using a layer-by-layer (LbL) assembly of poly-l-lysine (PLL), laponite (Lap), and heparin (Hep), utilizing electrostatic interactions. The successful formation of stable layers was confirmed by QCM-D analysis. The inner layer, composed of PLL/Lap multilayers, formed a gel-like structure that maintained superhydrophilicity and effectively prevented cell adhesion. The outermost PLL/Hep multilayers significantly suppressed thrombus formation by inhibiting plasma protein and red blood cell adsorption as well as platelet activation. The coating exhibited excellent stability, retaining its superhydrophilic properties and heparin functionality even after 7 days of immersion in DPBS. Additionally, in vitro hemocompatibility and cytocompatibility tests confirmed its non-toxicity and overall biocompatibility. These results highlight the potential application of this coating to various implantable medical devices, providing a robust solution for improving device performance and safety.

Oleogels loaded with lycopene structured using Zein/EGCG/Ca2+ complexes: Preparation, characterization and potential application

Oleogels have attracted considerable attention due to their excellent viscoelasticity and high content of polyunsaturated fatty acid. This study explored the potential of Zein/(−)-epigallocatechin-3-gallate/Ca2+ complexes oleogels loaded with lycopene as potential substitute for solid fats in biscuit formulations. Utilizing an emulsion-templated method, oleogels were prepared and characterized for visual appearance, droplet size, microstructure, and rheological properties. The incorporation of lycopene indicated a dose-dependent effect on these characteristics, achieving optimal properties at a concentration of 0.3 mg/mL. At this concentration, oleogels exhibited higher encapsulation efficiency (> 90 %), lower oil loss (< 2 %), and denser network structures. Rheological analysis highlighted the shear-thinning behavior, gel-like structure, and thixotropic recovery of oleogels. Substituting of margarine with lycopene-loaded oleogels in biscuits yielded products with regular appearance, uniform color, and potential health benefits, demonstrating the viability of these oleogels as a healthier alternative to traditional solid fats in baking.

Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization

Due to the adverse health effects associated with saturated and trans fats, novel oleogels based on egg yolk low-density lipoprotein (LDL) and pectin (PE) as solid fat substitutes were developed using the emulsion-template method. This method involves structuring an oil-in-water emulsion with LDL and PE, followed by evaporation of the aqueous phase, resulting in the entrapment of liquid oil within a crystal network. In addition, the methodology evaluated the impacts of pH and PE/LDL mass ratio on the microstructure, physicochemical properties, and stability of the prepared emulsions and their corresponding oleogels. The PE/LDL complex-based emulsions exhibited small droplet size (9.95 and 9.67 μm), pronounced gel-like structure, and high viscosity and stability at optimum pH (6.0) and PE/LDL ratio (1:5), respectively. FTIR results emphasized that electrostatic interactions played more significant roles than hydrogen bonding in the interactions between the carboxyl group of PE and the amino group of LDL. Besides, the oleogels, based on LDL/PE-stabilized emulsions, showed a unique crystal structure and moderate rheological and textural properties, resulting in an increased oil-binding capacity of 83.74%. In conclusion, the unique aspect of this study was the combination of these biopolymers, which could have great potential for creating oleogels from edible oils using an emulsion-templated method. Thereby, these results could provide a novel approach for producing high-quality oleogels from LDL and PE for food applications.

Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability

We evaluated the ability of almond proteins to produce Pickering emulsions (EM) stabilized by microgels (MG) fabricated by three different methods (heat treatment–HT, crosslinking with transglutaminase–TG or calcium–CA), at two pH levels (pH 3 or 7). Compared to pH 7, acidic pH significantly denatured almond proteins (ellipticity ∼0 mdeg), decreased absolute zeta potential values (10.5 to 18.6 mV at pH 3 and − 24.6 to −32.6 mV at pH 7), and free thiol content (114.64–131.60 μmol SH/g protein at pH 3 and 129.46–148.17 μmol SH/g protein at pH 7 – except in CA-crosslinked microgels, p > 0.05). These changes led to larger microgel sizes (D3,2pH3: 26.3–39.5 μm vs. D3,2pH7: 5.9–9.0 μm) with lower polydispersity (SpanpH3: ∼ 1.94 vs. SpanpH7: 2.32, excluding CA-based samples). Consequently, the Turbiscan Stability Index (TSI) was higher in acidic conditions for all emulsions, except for the calcium-containing formulation (EM_CApH3), emphasizing the critical role of calcium binding in maintaining emulsion stability in acidic environments. Microgels prepared via the traditional heat treatment method produced emulsions with intermediate stability (TSI ranging from 3.4 % to 5.1 % at 28 days of storage). Conversely, TG-crosslinked microgels led to unstable emulsions at pH 3, likely due to the lowest zeta potential (+4.2 mV), whereas at pH 7, the greatest stability was attributed to bridging flocculation that created a stable gel-like structure. Indeed, emulsions with lower TSI (EM_CApH3 = 1.8 %, EM_CApH7 = 2.3 % and EM_TGpH7 = 1.0 %, at 28 days of storage) also exhibited higher elastic modulus (G') over frequency sweep, indicating that the strong elastic network was relevant for emulsion stability (up to 28 days). This study, for the first time, demonstrated the production of stable almond-based Pickering emulsions, with properties modulated by the pH and method used to fabricate the microgels.

Promotion of aromatic amino acids of extracellular polymeric substance targeted transformation via sulfite mediated iron redox cycling in sludge solid-liquid separation

Highly hydrophilic extracellular polymeric substance (EPS) with gel-like structure seriously plagues the development of sludge deep dewatering. Oxysulfur radicals-based oxidation driven by iron-bearing mineral proposes a promising strategy for effective EPS decomposition. However, the transformation and involved interaction mechanisms of aromatic proteins are still controversial due to the complex EPS structure. Herein, sulfite mediated siderite (denoted as Fe(II)/S(IV)) was developed for targeted transformation aromatic amino acids in EPS oxidation to strengthen sludge solid-liquid separation. The enhanced sludge dewaterability were benefited from the Fe(II)/S(IV) bonded interaction assisted by Fe3+/Fe2+ as redox interface that facilitating the release of intracellular bound water via diminish the hydrophily and bind strength with solid protons. The amide region nitrogen of aromatic amino acids (especially tyrosine and tryptophan) originating from EPS presented looser structure and lower spatial site resistance, which were attributed to the exposure of hydrophobic sites in amino groups after Fe(II)/S(IV) treatment. Furthermore, the effective decline of aromatic amino acids in inner layer-EPS (loosely bound EPS and tightly bound EPS) was directed from Fe-N targeted interaction by triggering a series of sulfate-based radical chain reactions. The good correlation between electron transfer amount (R2 = 0.926) and Fe-N (R2 = 0.925) with bonding interaction demonstrated that the complexation of aromatic amino acids with Fe sites on siderite/sulfite via Fe-N bonds, accounting for efficient sludge solid-liquid separation. This study deepens the understanding of sludge organic matter targeted transformation and provides a tactic for iron-based conditioning of sludge.

Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation

Plant-based food Pickering emulsions which are rich in nutrients have recently attracted wide attention due to their plant origin and new functionalities that can be introduced. However, the storage stability and shelf-life are significant concerns for plant-based food. In this study, we report enhanced stability of oat flour-based Pickering emulsions (PEs) through emulgel formation by thermal treatment with minimal processing. The PEs stabilised using oat particles with and without mild-chemical treatment were prepared and heated at varying temperatures (50, 65, 75, and 90 °C) and for different durations (0.5, 1, 5 and 15 min). Subsequently, they were characterised based on particle size and microstructural analysis. The PEs subjected to mild chemical treatment exhibited enhanced thermal stability compared to the control, showing smaller droplet sizes and no coalescence, even at high temperatures. The treatment at higher temperatures (75 °C and 90 °C) afforded the formation of emulsion gels or ‘emulgels’ as evidenced by the results on flow behaviour, dynamical rheology, and texture. The heat-treated PEs displayed a gel-like structure and desirable characteristics (viscoelastic behaviour, firm gel-like texture). In particular, the PEs based on mild-chemically treated oat particles exhibited exceptional properties upon heat treatment at 90 °C for 15 min, displaying a strong 3D gel-like network structure and high storage modulus value.

Mechanomemory of nucleoplasm and RNA polymerase II after chromatin stretching by a microinjected magnetic nanoparticle force

Increasing evidence suggests that the mechanics of chromatin and nucleoplasm regulate gene transcription and nuclear function. However, how the chromatin and nucleoplasm sense and respond to forces remains elusive. Here, we employed a strategy of applying forces directly to the chromatin of a cell via a microinjected 200-nm anti-H2B-antibody-coated ferromagnetic nanoparticle (FMNP) and an anti-immunoglobulin G (IgG)-antibody-coated or an uncoated FMNP. The chromatin behaved as a viscoelastic gel-like structure and the nucleoplasm was a softer viscoelastic structure at loading frequencies of 0.1-5Hz. Protein diffusivity of the chromatin, nucleoplasm, and RNA polymerase II (RNA Pol II) and RNA Pol II activity were upregulated in a chromatin-stretching-dependent manner and stayed upregulated for tens of minutes after force cessation. Chromatin stiffness increased, but the mechanomemory duration of chromatin diffusivity decreased, with substrate stiffness. These findings may provide a mechanomemory mechanism of transcription upregulation and have implications on cell and nuclear functions.

Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement

Alcalase is commonly used in enzyme-assisted extraction of rice bran protein. However, broad handling of rice bran can affect proteins before proteolysis. Various pretreatments, including thermal stabilization, washing, defatting, alkaline extraction, and enzymatic cellulosic degradation, and combinations were identified regarding the present and possible handling processes of rice bran protein extraction to investigate their effects on the proteolysis of the protein afterward. Then, the protein extraction yield and proteolytic abilities were compared. The thermal stabilization of the rice bran strongly affects enzymatic protein extraction, which more elaborate extraction protocols can mitigate. Rice bran oil can be extracted earlier without seriously affecting the protein extraction. Washing removes native protease inhibitors and hence speeds up the protein extraction. Alkaline extraction is highly efficient but can cause protein denaturation, generating a challenging protein separation from the gel-like structure. The protein extraction with enzymatic (Ultimase) pretreatment is an efficient method that allows high hydrolysis of intact rice bran protein during the protein extraction step.

Preparation of starch/PVA nanoparticles and evaluation of their ability to stabilize Pickering emulsions

Biodegradable and biocompatible polymer-based nanoparticles (NPs) hold great promise for various industries. We report the first development of composite NPs consisting of starch (St) and polyvinyl alcohol (PVA) using the nanoprecipitation technique with ethanol as an antisolvent. We varied the St:PVA ratios in the precursor solutions to evaluate their impact on the structure and properties of the composite NPs. The ratios used were 4:1, 1:1, and 1:4. Characterization by X-ray diffraction, differential scanning calorimetry, and thermogravimetric analysis revealed distinct XRD and TGA patterns for the composite St/PVANPs compared to their corresponding physical blends. This indicated the presence of mixed St/PVA crystallites within their structures. Additionally, the crystallinity of St/PVANPs increased with rising St content. Dynamic light scattering and scanning electron microscopy showed that nanoparticle sizes increased with higher PVA proportions. The St/PVANPs showed superior performance as stabilizers in Pickering emulsions, forming denser continuous networks in the gel-like structure of the emulsions. Additionally, increasing the PVA content in the composition of St/PVANPs strengthened the structure of Pickering emulsions. The emulsion stabilized by St20/PVA80NPs showed exceptional stability for one month. These findings highlight the potential of St/PVANPs as innovative materials for various applications, including emulsion stabilization.

The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate

Curdlan, a natural polysaccharide, exhibits emulsion-stabilizing and viscosity-modifying properties. However, when employed solely in the aqueous phase, curdlan's adhesive nature impedes droplet dispersion, resulting in a gel-like structure with limited applicability. This investigation formulated a biphasic stabilized oil-in-water emulsion by supplementing the oil phase with beeswax and the aqueous phase with curdlan and soy protein isolate (SPI). The addition of SPI transformed the structural characteristics from a gel-like to a mayonnaise-like structure. Maximal electrostatic repulsion was observed at an internal phase volume fraction of 30%, effectively precluding droplet aggregation owing to the absolute zeta potentials surpassing 40 mV. The emulsions displayed shear-thinning rheological behavior, with a higher storage modulus than the loss modulus, indicative of favorable elastic properties. Molecular docking revealed the predominant role of polar amino acids in facilitating hydrogen bond formation. This study provides a template for developing emulsions with biphasic stability and desirable dispersibility.

Comparative study of molecular mechanisms of sucrose & trehalose mediated protection and stabilization of Escherichia coli lipid membrane during desiccation

Desiccation presents considerable challenges to the survival of various bacteria, disrupting cellular functions and damaging the structure of macromolecular assemblies. Dehydration can induce a phase transition in lipid membranes, shifting from a favorable fluid phase to an unfavorable gel-like structure. In response to this stress, various organisms evolve different types of protective mechanisms, among which an accumulation of disaccharides is particularly noteworthy. Despite large number studies are present in the literature, the detailed mechanism of how disaccharides mitigate the deleterious effect of desiccation on lipid membrane is still elusive. Our study examines how disaccharides, like sucrose and trehalose, protect lipid membranes derived from an Escherichia coli (E. coli) bacteria during desiccation, aiming to uncover the mechanisms behind membrane protection and its significance for bacterial survival. We have simulated the lipid membrane at six different hydration levels, ranging from fully hydrated (with a water-to-lipid ratio of 42) to severely dehydrated (with a ratio of 2), both in the presence and absence of sucrose. We monitor various structural and dynamical parameters of the lipid membrane with a reduction of the hydration level. We conduct a comparative analysis between sucrose and trehalose. Our findings indicate that dehydration negatively impacts the fluidity of the membrane, and both the disaccharides demonstrate nearly equal effectiveness in mitigating the adverse effects of extreme dehydration on the lipid membrane. Furthermore, we provide evidence supporting the validity of the vitrification and water replacement hypotheses in understanding the role of disaccharides in protecting lipid membranes.

The effects of inulin on solubilizing and improving anti-obesity activity of high polymerization persimmon tannin

High polymerization persimmon tannin has been reported to have lipid-lowering effects. Unfortunately, the poor solubility restricts its application. This research aimed to investigate the effect and mechanism of inulin on solubilizing of persimmon tannin. Furthermore, we examined whether the addition of inulin would affect the attenuated obesity effect of persimmon tannin. Transmission electron microscope (TEM), Isothermal titration calorimetry (ITC) and Fourier transform infrared spectroscopy (FT-IR) results demonstrated that inulin formed a gel-like network structure, which enabled the encapsulation of persimmon tannin through hydrophobic and hydrogen bond interactions, thereby inhibiting the self-aggregation of persimmon tannin. The turbidity of the persimmon tannin solution decreased by 56.2 %, while the polyphenol content in the supernatant increased by 60.0 %. Furthermore, biochemical analysis and 16s rRNA gene sequencing technology demonstrated that persimmon tannin had a significant anti-obesity effect and improved intestinal health in HFD-fed mice. Moreover, inulin was found to have a positive effect on enhancing the health benefits of persimmon tannin, including improving hepatic steatosis and gut microbiota dysbiosis. it enhanced the abundance of beneficial core microbes while decreasing the abundance of harmful bacteria. Our findings expand the applications of persimmon tannin in the food and medical sectors.

Camellia Oleifera shells derived nano cellulose crystals conjugated with gallic acid as a sustainable Pickering emulsion stabilizer

Lately, emulsions with low-fat and natural stabilizers are predominant. This study extracted the nano cellulose crystals (NCs) from Camellia Oleifera shells, and their gallic acid (GA) conjugates were synthesized by free-radical grafting. Pickering emulsions were prepared using NCs 1 %, 1.5 %, 2.5 %, and gallic acid conjugates NC-GA1, NC-GA2, and NC-GA3 as stabilizers. The obtained nano cellulose crystals exhibited 18–25 nm, −40.01 ± 2.45 size, and zeta potential, respectively. The contact angle of 83.4° was exhibited by NC-GA3 conjugates. The rheological, interfacial, and microstructural properties and stability of the Pickering emulsion were explored. NC-GA3 displayed the highest absorption content of 79.12 %. Interfacial tension was drastically reduced with increasing GA concentration in NC-GA conjugates. Rheological properties suggested that the low-fat NC-GA emulsions showed a viscoelastic behavior, increased viscosity, gel-like structure, and increased antioxidant properties. Moreover, NC-GA3 displayed reduced droplet size and improved emulsion temperature and storage stability (28 days) against phase separation. POV and TBARS values were reduced with the NC-GA3 (P < 0.05). This work confirmed that grafting phenolic compounds on NCs could enhance bioactive properties, which can be used in developing low-fat functional foods. NC-GA conjugates can potentially fulfill the increasing demand for sustainable, healthy, and low-fat foods.

Identifying the time course and contributors for Western diet-induced increase in glycocalyx barrier function

The endothelial glycocalyx is a dynamic gel-like structure bound to the vascular endothelium composed of glycosaminoglycans, such as hyaluronan. The glycocalyx plays a critical role in cardiovascular health, acting as a physical barrier to the contents of flowing blood, including red blood cells. Interestingly, we have shown that 12 weeks of Western diet (WD), characterized by excess saturated fat and sugar content, results in greater glycocalyx barrier function in the mesenteric microcirculation that is strongly related to blood glucose values. Currently, the time course that WD induces an increase in glycocalyx barrier function is unknown, as are the contributors to that increase. Thus, we first examined glycocalyx barrier function 1, 2, 4, and 12 weeks after initiating WD in non-fasted male and female UM-HET3 mice (n=9-14/group). Glycocalyx barrier function was assessed in the mesenteric microcirculation by determining perfused boundary region (PBR), which represents red blood cell penetration into the glycocalyx. A higher PBR indicates worse glycocalyx barrier function. Compared to age-matched normal chow (NC) control mice, PBR was lower in WD at week 1 (NC: 2.35±0.05 vs. WD: 1.94±0.04 μm, p&lt;0.05), 2 (NC: 2.36±0.04 vs. WD: 2.01±0.07 μm, p&lt;0.05), 4 (NC: 2.38±0.04 vs. WD: 1.91±0.1 μm, p&lt;0.05), and 12 (NC: 2.41±0.03 vs. WD 1.99±0.04 μm, p&lt;0.05). While blood glucose was higher in WD compared to NC mice at week 12 (NC: 166±3 vs. WD 179±4 mg/dL, p&lt;0.05), it was similar between NC and WD at week 1, 2, and 4 (P&gt;0.05). These data indicate that the WD-induced increase in glycocalyx barrier function occurs as early as 1 week after initiating WD and appears to be independent of blood glucose. Because glycocalyx barrier function was assessed in the mesenteric microcirculation in non-fasted mice, we then sought to determine if the WD-induced increase in glycocalyx barrier function was due to postprandial state. Thus, we determined PBR in non-fasted and fasted (6h) male and female UM-HET3 mice 1 week after initiating WD (n=14-16/group). Fasting status did not affect PBR in age-matched NC (non-fasted 2.32±0.05 vs. fasted: 2.25±0.04 μm, P&gt;0.05) or WD mice (non-fasted 1.94±0.04 vs. fasted: 2.06±0.05 μm, P&gt;0.05), though WD had lower PBR than NC mice in non-fasted and fasted states (p&lt;0.05). These data indicate that glycocalyx barrier function is unaffected by fasting status. Given the role of hyaluronan in the glycocalyx, we then sought to determine if the WD-induced increase in glycocalyx barrier function was due to higher hyaluronan content in the glycocalyx. Thus, we examined PBR pre- and 30 min post-hyaluronidase administration (35 U) in male and female UM-HET3 mice 1 week after initiating WD (n=5/group). There was a tendency for hyaluronidase administration to increase PBR in age-matched NC mice (Pre: 2.37±0.07 vs. Post: 2.65±0.12 μm, P=0.11), whereas PBR increased in WD mice after hyaluronidase administration (Pre: 2.13±0.04 vs. Post: 2.53±0.09 μm, p&lt;0.05). Additionally, the difference in PBR between NC and WD mice was no longer present post-hyaluronidase administration (P&gt;0.05). Taken together, these data indicate that glycocalyx barrier function is increased as early as 1 week after initiating WD and appears to be independent of blood glucose or fasting status but is at least partially due to increased hyaluronan content in the glycocalyx. This study was partly funded by a grant from the National Institutes of Health (R00 AT010017). This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products.

In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams' viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat-coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream's colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well.