Gelatin/κ-carrageenan (Gel/KC) hydrogel has exhibited a significant potential in tissue engineering, however, there is still a need to further enhance its structural properties. This study developed a Gel/KC dual-network hydrogel with superior mechanical properties and structural stability, which was integrated with 3D printing to evaluate its ability to promote wound healing. The hydrogels with seven different Gel and KC ratios were prepared and characterized using rheological testing, thermal analysis, spectral analysis, micromorphology observation, and X-ray diffraction. The results indicated that the Gel/KC hydrogel at a ratio of 25:15 (G25/K15) exhibited optimal thermostability, shear-thinning behavior, and recovery characteristics. Further texture profile analysis and 3D printing tests revealed that G25/K15 also exhibited superior mechanical strength (1800 g) and favorable printing properties. Furthermore, in vitro studies demonstrated that the cell culture scaffold printed with G25/K15 hydrogel could integrate with skin fibroblasts and promote the generation of new myofibrillar proteins, with cell viability remaining above 80 %. In vivo studies showed that the G25/K15 hydrogel accelerated wound healing in rats with full-thickness skin defects, without observed systemic toxicity. These results suggest that the G25/K15 hydrogel may serve as an ideal material for promoting wound healing.

01 May 2024·European Journal of Medicinal Chemistry

Structure optimizing of flavonoids against both MRSA and VRE

Article

Author: Wang, Zhao-Jie ; Wei, Mei-Zhen ; Zhou, Zhong-Shun ; Zhao, Yun-Li ; Wang, Huan ; Bai, Li-Yu ; Luo, Xiao-Dong ; Zu, Wen-Biao ; Zhu, Yan-Yan

Methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococci (VRE) cause more than 100,000 deaths each year, which need efficient and non-resistant antibacterial agents. SAR analysis of 162 flavonoids from the plant in this paper suggested that lipophilic group at C-3 was crucial, and then 63 novel flavonoid derivatives were designed and total synthesized. Among them, the most promising K15 displayed potent bactericidal activity against clinically isolated MRSA and VRE (MICs = 0.25-1.00 μg/mL) with low toxicity and high membrane selectivity. Moreover, mechanism insights revealed that K15 avoided resistance by disrupting biofilm and targeting the membrane, while vancomycin caused 256 times resistance against MRSA, and ampicillin caused 16 times resistance against VRE by the same 20 generations inducing. K15 eliminated residual bacteria in mice skin MRSA-infected model (>99 %) and abdominal VRE-infected model (>92 %), which was superior to vancomycin and ampicillin.

01 Dec 2022·Clinical Nutrition ESPEN

The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite

Article

Author: Solomon, W K ; Baye, Kaleab ; Yaregal, Zemenu

BACKGROUND & AIMSWhite bread is widely consumed in many countries despite being a high-glycemic index (GI) food. It has been shown that the "food matrix effect" may help with diabetes and obesity management through lowering GI and appetite. This study aimed at investigating the effects of dough kneading time and flour particle size on white bread structure, glycemic response, and aspects of appetite.METHODSA two-phase randomized cross-over design was used in 10 healthy subjects over the course of 2 h. In phase 1, Texture Profile Analysis (TPA) attributes, Scanning Electron Microscope (SEM) image, glycemic response, and appetite aspects of white bread made with a 15-min dough kneading time (K15) were compared with white bread made with a 10-min dough kneading time (K10). In phase 2, TPA, SEM image, glycemic response, and satiety score of white bread made with coarse flour (CF) were compared to white bread made with fine flour (FF).RESULTWith increasing hardness (force required to compress a food between the molars to a given deformation), total blood glucose IAUC in K15 (IAUC = 119 ± 12; GI = 66) was significantly (p < 0.05) lower than in K10 (IAUC = 154 ± 10; GI = 81). No marked difference was observed between K15 and K10 on aspects of appetite except for hunger. There was no significant (p > 0.05) difference in glycemic response between CF (IAUC = 126 ± 18; GI = 64) and FF (IAUC = 147 ± 12; GI = 81). Similarly, no discernible difference in satiety between CF and FF.CONCLUSIONChanges in processing conditions can improve blood glucose response relalated to white bread consumption.

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Indication	Highest Phase	Country/Location	Organization	Date
Neoplasms	Preclinical	Russia	Moscow State University Lomonosov	17 Jul 2021

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