Resorbable polymer electrospun nanofiber-based materials/devices have high surface-to-volume ratio and often have a porous structure with excellent pore interconnectivity,which are suitable for growth and development ...Resorbable polymer electrospun nanofiber-based materials/devices have high surface-to-volume ratio and often have a porous structure with excellent pore interconnectivity,which are suitable for growth and development of different types of cells.Due to the huge advantages of both resorbable polymers and electrospun nano fibers,re sorbable polymer electrospun nanofibers(RPENs)have been widely applied in the field of tissue engineering.In this paper,we will mainly introduce RPENs for tissue engineering.Firstly,the electrospinning technique and electrospun nanofiber architectures are briefly introduced.Secondly,the application of RPENs in the field of tissue engineering is mainly reviewed.Finally,the advantages and disadvantages of RPENs for tissue engineering are discussed.This review will provide a comprehensive guide to apply resorbable polymer electrospun nanofibers for tissue engineering.展开更多
Fish oils are important substances in the field of food and drug delivery.Due to their unstable double bonds,fishy taste,and poor water solubility,it is pivotal to investigate novel dosage forms for fish oils,such as ...Fish oils are important substances in the field of food and drug delivery.Due to their unstable double bonds,fishy taste,and poor water solubility,it is pivotal to investigate novel dosage forms for fish oils,such as encapsulated droplets.In this work,we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms,droplets,and storage stability under different preparation and storage conditions.Our results showed that higher gelatin solution pH,higher storage temperature in the range of 4–37℃,and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion.The droplets had core-shell microstructures and a trimodal size distribution,which decreases linearly with increasing gelatin solution pH and homogenizing time,but decreases exponentially with increasing homogenizing speed.In addition,storage temperature showed a notably different effect on traditional emulsion storage.This work provides a fundamental knowledge for the formation,microstructure,and properties of gelatin-based traditional emulsions.It also provides a promising new application for fish oil-loaded emulsions in food beverages,soft candy,and other food products.展开更多
Specific and sustained release of nutrients from capsules to the gastrointestinal tract has attracted many attentions in the field of food and drug delivery.In this work,we reported a monoaxial dispersion electrospray...Specific and sustained release of nutrients from capsules to the gastrointestinal tract has attracted many attentions in the field of food and drug delivery.In this work,we reported a monoaxial dispersion electrospraying-ionotropic gelation technique to prepare multicore millimeter-sized spherical capsules for specific and sustained release of fish oil.The spherical capsules had diameters from 2.05 mm to 0.35 mm with the increased applied voltages.The capsules consisted of uniform(at applied voltages of≤10 k V)or nonuniform(at applied voltages of>10 k V)multicores.The obtained capsules had reasonable loading ratios(9.7%-6.3%)due to the multicore structure.In addition,the obtained capsules had specific and sustained release behaviors of fish oil into the small intestinal phase of in vitro gastrointestinal tract and small intestinal tract models.The simple monoaxial dispersion electrospraying-ionotropic gelatin technique does not involve complicated preparation formulations and polymer modification,which makes the technique has a potential application prospect for the fish oil preparations and the encapsulation of functional active substances in the field of food and drug industries.展开更多
The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions.In this work,we mainly explore the effect of pH change on the droplet and creaming s...The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions.In this work,we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergistically(Span 80 and SL)or competitively(Tween 80 and SDS)stabilized by gelatin/surfactant.The results demonstrated that initial droplet stability and droplet storage stability,and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH:(1)Competitively stabilized emulsions have more stable droplets than synergistically stabilized emulsions;(2)SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions;(3)Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions;(4)The synergistically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH;and(5)The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH.Further,the mechanisms are proposed according to Stokes’Law.This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages.展开更多
Extraction process of Cordyceps militaris polysaccharide(PS)was optimized with single factor experiment and orthogonal test.Then,the anti-UVB ability of the polysaccharide was investigated to develop anti-UV sun-scree...Extraction process of Cordyceps militaris polysaccharide(PS)was optimized with single factor experiment and orthogonal test.Then,the anti-UVB ability of the polysaccharide was investigated to develop anti-UV sun-screening agent through determining the cell viability after UVB irradiation.The results showed that the optimum were solid-liquid ratio at 1∶40(g/ml)at 80℃ for 4 h,and the extract ratio was 27.4%according to the verification test.The PS showed no cytotoxicity to HaCaT cells and pretreatment with the PS significantly decreased UVB-induced cytotoxicity in a dose-dependent relationship.It suggests that the PS has strong anti-UVB irradiation ability and has a good application prospect in developing sunscreen agent.展开更多
基金supported by research grants from the National Key R&D Program of China(No.2016YFD0400202-8)Scientific Instruments Development Project of the Science and Technology Commission of Shanghai Municipality(No.17142202800)。
文摘Resorbable polymer electrospun nanofiber-based materials/devices have high surface-to-volume ratio and often have a porous structure with excellent pore interconnectivity,which are suitable for growth and development of different types of cells.Due to the huge advantages of both resorbable polymers and electrospun nano fibers,re sorbable polymer electrospun nanofibers(RPENs)have been widely applied in the field of tissue engineering.In this paper,we will mainly introduce RPENs for tissue engineering.Firstly,the electrospinning technique and electrospun nanofiber architectures are briefly introduced.Secondly,the application of RPENs in the field of tissue engineering is mainly reviewed.Finally,the advantages and disadvantages of RPENs for tissue engineering are discussed.This review will provide a comprehensive guide to apply resorbable polymer electrospun nanofibers for tissue engineering.
基金This research has been supported by research grants from the National Key R&D Program of China(No.2019YFD0902003-2)and Shanghai Municipal Education Commission-Gaoyuan Discipline of Food Science&Technology Grant Support(Shanghai Ocean University).
文摘Fish oils are important substances in the field of food and drug delivery.Due to their unstable double bonds,fishy taste,and poor water solubility,it is pivotal to investigate novel dosage forms for fish oils,such as encapsulated droplets.In this work,we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms,droplets,and storage stability under different preparation and storage conditions.Our results showed that higher gelatin solution pH,higher storage temperature in the range of 4–37℃,and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion.The droplets had core-shell microstructures and a trimodal size distribution,which decreases linearly with increasing gelatin solution pH and homogenizing time,but decreases exponentially with increasing homogenizing speed.In addition,storage temperature showed a notably different effect on traditional emulsion storage.This work provides a fundamental knowledge for the formation,microstructure,and properties of gelatin-based traditional emulsions.It also provides a promising new application for fish oil-loaded emulsions in food beverages,soft candy,and other food products.
基金supported by research grants from the National Key R&D Program(2019YFD0902003)。
文摘Specific and sustained release of nutrients from capsules to the gastrointestinal tract has attracted many attentions in the field of food and drug delivery.In this work,we reported a monoaxial dispersion electrospraying-ionotropic gelation technique to prepare multicore millimeter-sized spherical capsules for specific and sustained release of fish oil.The spherical capsules had diameters from 2.05 mm to 0.35 mm with the increased applied voltages.The capsules consisted of uniform(at applied voltages of≤10 k V)or nonuniform(at applied voltages of>10 k V)multicores.The obtained capsules had reasonable loading ratios(9.7%-6.3%)due to the multicore structure.In addition,the obtained capsules had specific and sustained release behaviors of fish oil into the small intestinal phase of in vitro gastrointestinal tract and small intestinal tract models.The simple monoaxial dispersion electrospraying-ionotropic gelatin technique does not involve complicated preparation formulations and polymer modification,which makes the technique has a potential application prospect for the fish oil preparations and the encapsulation of functional active substances in the field of food and drug industries.
基金supported by research grants from the National Key R&D Program of China(No.2019YFD0902003)Shanghai Municipal Education Commission-Gaoyuan Discipline of Food Science&Technology Grant Support(Shanghai Ocean University).
文摘The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions.In this work,we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergistically(Span 80 and SL)or competitively(Tween 80 and SDS)stabilized by gelatin/surfactant.The results demonstrated that initial droplet stability and droplet storage stability,and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH:(1)Competitively stabilized emulsions have more stable droplets than synergistically stabilized emulsions;(2)SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions;(3)Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions;(4)The synergistically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH;and(5)The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH.Further,the mechanisms are proposed according to Stokes’Law.This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages.
基金College Students Practice Innovation Training Project in Henan Province(No.201911834019)Henan Provincial Department of Education(No.21B350001).
文摘Extraction process of Cordyceps militaris polysaccharide(PS)was optimized with single factor experiment and orthogonal test.Then,the anti-UVB ability of the polysaccharide was investigated to develop anti-UV sun-screening agent through determining the cell viability after UVB irradiation.The results showed that the optimum were solid-liquid ratio at 1∶40(g/ml)at 80℃ for 4 h,and the extract ratio was 27.4%according to the verification test.The PS showed no cytotoxicity to HaCaT cells and pretreatment with the PS significantly decreased UVB-induced cytotoxicity in a dose-dependent relationship.It suggests that the PS has strong anti-UVB irradiation ability and has a good application prospect in developing sunscreen agent.
