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The development of copolymerization techniques that can randomly incorporate biodegradable moieties into the hyperbranched polyglycerol backbone is an option to prevent its bioaccumulation in vivo. In this study, redox-responsive and biocompatible hyperbranched polyglycerol copolymers of glycidol and 1,4,5-oxadithiepan-2-one were synthesized with an adjustable molecular weight and a defined disulfide bond content through anionic and coordination-insertion ring-opening polymerization. A truly random incorporation of the monomers was achieved under both copolymerization mechanisms. The copolymers were further characterized in terms of their aggregation behavior in solution, degradability, in vitro cell viability, and blood compatibility for potential future biomedical applications. Transmission electron microscopy revealed that the copolymer assembled into nanoparticles with a size range of 20 nm. The copolymers underwent degradation when incubated with two different reducing agents, resulting in smaller fragments of the polymer with thiol end groups. The copolymers demonstrated good biocompatibility, making them suitable for further investigation in biomedical applications.
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http://dx.doi.org/10.1021/acs.biomac.3c00863 | DOI Listing |
Food Res Int
November 2025
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China. Electronic address:
Tussah pupa protein (TPP), rich in diverse bioactive components and demonstrating extensive physiological activities, has attracted attention in food processing. However, its limited emulsion stability restricts application potential, requiring improvement of techno-functional properties. The effects of myofibrillar protein (MP) compounding coupled with ultrasonic treatment on the emulsifying properties and nutritional value of TPP were systematically investigated from a multi-scale perspective in this study.
View Article and Find Full Text PDFFood Chem
September 2025
Nantong Food and Drug Supervision and Inspection Center, Nantong 226001, PR China.
Different starch crystal structures significantly influence meat product quality, though their specific impacts on myofibrillar protein (MP) functionality remain unclear despite industry demand for optimized ingredients. This study compared how potato, corn, mung bean, and pea starches affect MP properties in minced pork. Our findings reveal that starch-protein interactions fundamentally regulate MP gel and emulsion properties through the following mechanisms: First, starch promotes protein aggregation by enhancing hydrophobic interactions and disulfide bond formation, affecting gel network crosslinking.
View Article and Find Full Text PDFACS Macro Lett
September 2025
School of Chemistry, University of Birmingham, Edgbaston, Birmingham, B15 2TT, United Kingdom.
Polyesters are a widely used class of biomaterials thanks to their (bio)degradability and tunable thermomechanical properties. Introducing dynamic disulfide bonds into their backbone enables them to be degraded through different routes and also imparts self-healing properties. However, while numerous polymerization protocols exist with which to introduce disulfide bonds into linear polymers, these methods lack the versatility needed to produce materials with diverse thermomechanical properties.
View Article and Find Full Text PDFJ Ind Microbiol Biotechnol
September 2025
Department of Biochemistry University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Glycocins are a growing family of ribosomally synthesized and posttranslationally modified peptides (RiPPs) that are O- and/or S-glycosylated. Using a sequence similarity network of putative glycosyltransferases, the thg biosynthetic gene cluster was identified in the genome of Thermoanaerobacterium thermosaccharolyticum. Heterologous expression in Escherichia coli showed that the glycosyltransferase (ThgS) encoded in the biosynthetic gene cluster (BGC) adds N-acetyl-glucosamine (GlcNAc) to Ser and Cys residues of ThgA.
View Article and Find Full Text PDFFood Chem
September 2025
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China. Electronic address: wangpei@nj
Selectively hydrolyzed soy protein can enhance wheat-based product quality by modulating gluten thermal polymerization. This study examined the effects of β-conglycinin (7S) and glycinin hydrolysate (GH) on gluten rheological and thermal properties, particle size, Raman spectra, and microstructure during heating. Both 7S and GH improved gluten viscoelasticity, with their combined addition (7S/GH) showing the strongest effect.
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