Dual regulatory strategy for improving the textural properties of mung bean protein isolate gels: Synergistic effects of Naematelia aurantialba polysaccharides and microbial transglutaminase.

Sarcoplasmic protein (SP), a water-soluble fraction naturally lost during post-ripening and industrial thawing. This study revealed the concentration-effect mechanism of SP in regulating the gel properties of beef mince by controlling the addition amount of SP (0%–0.5%, <i>m</i>/<i>m</i>). Compared with the control group, the incorporation of 0.3% SP maximized gel strength and water-holding capacity (95.33%) while increasing cooking yield. Dynamic rheology confirmed a higher storage modulus, indicating an elastic-dominant network. Raman spectroscopy revealed a shift from <i>α</i>-helix to <i>β</i>-sheet, while scanning electron microscope observation showed a denser, more uniform microstructure with reduced pore size. The results of the chemical force analysis revealed a significant enhancement of hydrophobic interactions and disulfide bond formation, which collectively drove the elevation of <i>β</i>-sheet relative content in the protein structure. Excess SP (&gt; 0.4%) formed loose aggregates that impeded myosin cross-linking and weakened the gel. Therefore, controlled SP re-addition can improve the beef minced gel property. This study provides a theoretical basis for the intensive processing and utilization of SP and the quality improvement of beef gel products.

Valorization of corn soaking water into high-quality mycelium protein using Aspergillus niger FS10 for the production of high-performance meat analogue gels.

Implant‐supported and implant‐borne prostheses have become a common alternative for treating total or partial edentulous patients with good long‐term results. Prompt and effective healing of surgical wounds will contribute to this purpose. The objective of this case report was to evaluate by clinical observation the healing of oral postsurgical wounds following dental implant placement with or without the use of oral gel with active oxygen (BlueM). Two patients underwent dental implant placement surgery by conventional open techniques to evaluate the healing of postsurgical wounds subjected to flaps, both with immediate loading and provisionalization. In the first one, a full‐arch surgery with four implants and bone reduction was performed. In the second, two mandibular single implants were placed in Sites 46 and 36 with immediate loading and provisionalization. The active oxygen gel product (BlueM) was placed in the tissues, only on the right side, before closing the flap and after suturing. Patients were instructed to place the product only on the right side three times a day, and no product or topical medication on the left side. Observational comparisons were made by the early wound healing index (EHI) at 7, 15, and 30 days after surgery in the complete arch and at 3, 7, 15, and 30 days in the single cases. Within the limitations of these clinical cases and based solely on clinical observations, the use of active oxygen oral gel (BlueM) may enhance the healing of surgical wounds following dental implant placement, and literature supports its antiseptic and bactericidal properties. The oral gel with active oxygen (BlueM) may represent a reliable adjunctive approach for the postoperative care of oral wounds following dental implant placement. In these clinical cases, enhanced wound healing was observed; however, further controlled clinical studies are required to substantiate these findings.

Effects of amylose-to-amylopectin ratio on appearance and gel properties of fried skipjack tuna nuggets: Insights into protein conformation.

Tailoring the structural and rheological properties of fava bean protein isolates extracted using deep eutectic solvent and conventional extraction approaches.

Effects of sulfated Tricholoma mongolum Imai polysaccharides on scallop mince gel properties: Mechanisms and structural analysis.

To further improve the mechanical properties of shotcrete in coal mine roadways, end-hooked steel fibers and chopped basalt fibers were selected. Based on the optimal mix ratios identified in existing research, steel–basalt hybrid fiber shotcrete (SBFC) specimens were prepared. Dynamic impact tests under different impact loads and various hybrid fiber contents were conducted using an SHPB. The microstructure was characterized using SEM and XRD. The results show that the dynamic compressive stress–strain curve of steel–basalt hybrid fiber shotcrete can be classified as elastic deformation stage, plastic yield stage, and post-peak failure stage. The incorporation of hybrid fibers reduces the elastic deformation and plastic yield stage, and the post-peak failure stage under active confining pressure shows elastic aftereffect characteristics. The dynamic compressive strength, dynamic elastic modulus, and deformation modulus increase with the increase in impact pressure and fiber content. When there is no confining pressure, the maximum dynamic compressive strength, dynamic elastic modulus, and modulus of deformation of SBFC4 reached 53.1 ± 2.2 MPa, 4.51 ± 0.3 GPa, and 2.55 ± 0.1 GPa, respectively, representing increases of 37.20%, 264.01%, and 59.37% compared with the control group. The dynamic compressive strength increases with the average strain rate, demonstrating a favorable strain rate effect. The energy–time history curves can be roughly divided into initial, growth, and stable stages. Under the same impact load conditions, as the fiber content gradually increases, the incident energy, dissipated energy, and energy utilization rate of the specimens all show a gradual upward trend. SEM and XRD results show that steel fibers and basalt fibers maintain good bonding with the cement matrix, contribute to the formation of gel and crystalline products within the specimens, effectively delay the initiation and propagation of cracks, and thereby improve the mechanical properties of the concrete specimens.

Wound care gel products recalled due to contamination

Thermo-irreversible konjac glucomannan gels: Preparation, mechanism, and applications.

Effect of silica-alumina molar ratio on iron ore tailings-based geopolymer eco-brick performance.

Antibiotic resistance poses a significant problem in the treatment of infections. Plants, with their rich content, may contain compounds that can be used for this purpose. The dried flowers of Achillea setacea Waldst. et Kit. are prepared as an infusion and used internally for hemorrhoids, as an anti-diarrheal and wound healing agent, and also against abdominal pain. The antioxidant activities of different extracts and extract-loaded gel formulations of A. setacea were determined using DPPH, FRAP, and CUPRAC methods, and the total phenolic content was determined using FCR methods. The antimicrobial efficacy of the different extracts and the extract-loaded gel formulation was investigated using agar well diffusion and microdilution methods. The chloroform extract of A. setacea was selected for gel production due to its significant antioxidant activity (particularly iron(III) ion reducing activity), broad-spectrum antimicrobial activity, and efficacy against Staphylococcus species identified as primary causative agents of wound and skin infections. A pharmaceutical gel was prepared from the obtained chloroform extract using alginate, a natural polymer, characterized by FTIR, subjected to in vitro release testing, and its antimicrobial and antioxidant activities were evaluated. According to the findings, although the antimicrobial and antioxidant activity of the produced gel was lower than that observed at the extract level, it was determined that its antimicrobial and antioxidant efficacy was preserved. Based on these results, it is thought that A. setacea-loaded gel could potentially be used in wound treatment due to its antimicrobial and antioxidant activities after the completion of cytotoxic studies.

Albumen transparency is an important quality trait of pigeon eggs that directly influences consumer preference and market value; however, its molecular basis remains unclear. This study aimed to characterize the key molecular differences between transparent and opaque pigeon egg albumen from an N-glycoproteomic perspective and to explore their associations with macroscopic textural properties. Transparent and opaque pigeon eggs were selected, and N-glycoproteomic analysis combined with texture profile analysis was conducted to compare glycosylation modifications and textural characteristics between the two groups. The results showed that transparent pigeon egg albumen exhibited significantly lower hardness, fracturability, gumminess, and chewiness than opaque albumen. Comparative glycoproteomic analysis revealed that the abundance of 122 glycopeptides was significantly lower in the transparent group, primarily originating from ovalbumin-related proteins and transferrin. Functional enrichment and protein-protein interaction analyses indicated that these proteins are closely associated with the extracellular space and serine-type endopeptidase inhibitor activity, and form a functional interaction module dominated by ovalbumin family proteins and transferrin. Overall, reduced N-glycosylation of key egg white proteins may influence protein aggregation behavior and gel network formation during heating, thereby contributing to differences in albumen textural properties and transparency. These findings provide glycoproteomic insights into the molecular mechanisms underlying transparency differences in pigeon egg albumen and identify specific glycosylation-related targets that may be exploited to modulate gel properties during thermal processing. This knowledge may support precision quality control of pigeon eggs and facilitate the development of transparent protein-based foods and functional gel products in the food industry.

This study aimed to investigate the effects of the phycocyanin-rosmarinic acid (PC-Ra) emulsion on the gel quality of surimi. PC-Ra conjugates were synthesized firstly via laccase-catalyzed oxidation at different Ra concentrations, and their physicochemical properties-including grafting degree, sulfhydryl group content, free amino group content, and surface hydrophobicity-were characterized. The results demonstrated that Ra addition effectively reduced free amino groups, achieving optimal grafting at 30 μmol/L along with peak disulfide bond content and surface hydrophobicity in the PC-Ra conjugate. This was thus attributed to covalent bond formation, as confirmed by FTIR spectroscopy. The PC-Ra emulsion was then incorporated into surimi gels and compared with gels containing directly added corn oil. The results indicated that the PC-Ra emulsion significantly improved the textural properties of surimi gels. Furthermore, it enhanced water-holding capacity, reduced cooking loss, and delayed lipid oxidation. Among all formulations, the PC-Ra 30 emulsion exhibited the most pronounced effects and shows potential as a fat replacer in surimi gel preparation, yielding products with superior quality. This study provides a theoretical basis and technical support for developing novel surimi gel products.

Decoding molecular determinants of gelation disparity: A multi-parametric evaluation of Antarctic krill (Euphausia superba) and Pacific white shrimp (Penaeus vannamei) protein matrices.

In this study, biocompounds from Annona muricata L. leaves were ultrasound-assisted extracted and incorporated into an acne-reducing gel product. The total polyphenol content of the extract was 104.794mg GAE/g dry matter when using 90% ethanol at 60°C for 20 min, with a material-to-solvent ratio of 1:50. The extract exhibited strong antibacterial activity against Pseudomonas aeruginosa and Cutibacterium acnes, with inhibition zones of 19.0 and 20.0mm, respectively. The antioxidant capacity of the extract, evaluated via the DPPH assay, yielded an IC50 value of 21.63 ± 0.64µg/mL, indicating moderate activity compared to ascorbic acid (IC50 of 6.51µg/mL). Based on this result, an acne-reducing gel containing the leaves extract was formulated. The product exhibited appropriate pH (5.56), viscosity (8980 cP), and good antibacterial activity in the gel product (inhibition zones of 25.0mm for P. aeruginosa and 4.7mm for C. acnes) with high stability and safety criteria for cosmetic products. The study demonstrates the potential application of A. muricata L. leaves in the natural cosmetics industry.

Effect and mechanism of silver carp myofibrillar protein on the properties of sturgeon myofibrillar protein during heat-induced gel formation: Protein structure and intermolecular interactions.

Enhancement of gel properties of soy protein isolate by Polygonatum odoratum polysaccharide: Insight into aggregation, conformation, and interaction.

Objective This study was conducted to improve the transdermal delivery of sulfasalazine (SSZ) by encapsulating it into the nanostructured lipid carrier (NLC)-based gel products. Methods Sulfasalazine was loaded into NLCs through solvent diffusion evaporation method. Box–Behnken design (BBD) was used to optimize formulation variables such as lipid concentration, ethanol concentration, and ultrasonication time. The optimized NLCs were analyzed for particle size, polydispersity index (PDI), and entrapment efficiency (%EE), and then morphological analysis was performed using scanning electronic microscopy (SEM). The NLC dispersion was added to a 1% gel base of Carbopol 934. The developed gel formulation was assessed for its in vitro release, ex vivo skin permeation, and anti-inflammatory activity (BSA protein denaturation assay). Results Optimized SSZ-NLCs had a mean particle size of 112.5 nm, PDI of 0.090, and EE of 89%. SEM ensured spherical and uniform particle morphology. The SSZ-NLC gel exhibited higher drug release (∼65.17% in 24 h) compared to the SSZ-conventional gel (∼25.73%). The ex vivo permeation exhibited higher skin permeation than conventional gel. The anti-inflammatory studies indicated concentration-dependent suppression of BSA denaturation with 77.2% inhibition at 5000 μg/mL. Conclusion The developed gel formulation has shown desired characteristics to serve as a topical treatment of rheumatoid arthritis.

Development of Salmon bone steak protein-based emulsion gels: Effects of fish oil volume fraction on gelation and structural properties.