In the present research,enzyme encapsulated hydrogels（single gels and double network gels）and enzyme immobilized magnetic beads,which allow high-throughput screening,were fabricated and evaluated in terms of the pre...In the present research,enzyme encapsulated hydrogels（single gels and double network gels）and enzyme immobilized magnetic beads,which allow high-throughput screening,were fabricated and evaluated in terms of the preservation,precision, and repeatability of enzyme activity.The fabricated gels and magnetic beads were analyzed in a 96-well microassay plate.Trypsin was successfully encapsulated in both types of gels and immobilized to the magnetic beads.However,pepsin,either encapsulated in the gels or immobilized to the magnetic beads,could not react with its substrates.The adaptability to various enzymes （e.g.,trypsin,β-glucuronidase,and CYP1A1）in the single gels and magnetic beads was superior to that in double network gels.However,the soak out of the enzymes was observed in the single gels.The double network gels could encapsulate trypsin,whereas the fabrication of the other enzymes（e.g.β-glucuronidase,CYP1A1,and pepsin）failed because of the inactivation of the enzymes by acryl amide and ammonium peroxodisulfate,which are the components of the gel formulation. The enzyme reaction in the magnetic beads exhibited the highest efficiency among the three fabrication methods.Furthermore, the stability of the enzymes immobilized to the magnetic beads was better than that fabricated by the other methods,and the activities of trypsin andβ-glucuronidase did not decline for up to one week.In addition,in the magnetic beads,the activities of trypsin andβ-glucuronidase can be well repeated.Hence,although the adaptability of the double network gels to various enzymes is currently limited,the efficiency of the enzyme encapsulation can be improved by optimizing the formulation of acryl amide gels.展开更多
Probiotics and capsaicin,as common hydrophilic and hydrophobic bioactive ingredients,are extremely sensitive to environmental stress.We used a one-step gelation strategy to co-encapsulate Lactobacillus rhamnosus GG(LG...Probiotics and capsaicin,as common hydrophilic and hydrophobic bioactive ingredients,are extremely sensitive to environmental stress.We used a one-step gelation strategy to co-encapsulate Lactobacillus rhamnosus GG(LGG)and capsaicin in a gel of whey protein isolate(WPI)-stabilized emulsion and shellac induced by glucono-δ-lactone(GDL)and CaCl2 to solve this problem.Shellac was first induced by CaCl2 to rapidly form a gel in a short time.Then,WPI-stabilized oil droplets were slowly covalently cross-linked by GDL and then embedded into the shellac gel network.Phase permeation behavior of the two biopolymers during gelation formed a tight microstructure through hydrophobic interactions and disulfide bonds.Results showed that the gel with 1.5%GDL and 4%shellac had the densest microstructure,maintained good integrity during in vitro digestion,and effectively controlled the release of capsaicin and LGG.Furthermore,the gel exhibited superior protection under harsh conditions such as heat,freezing,and storage:up to 7.76 log cfu/g of LGG and 66.26%of capsaicin were retained after 15 days of storage.Interestingly,capsaicin,as an antioxidant,may provide additional protection to the storage stability of LGG by reducing oxidative damage of cell membrane.This study provided a new perspective for designing co-delivery systems of hydrophobic and hydrophilic compounds.展开更多
Double‐network(DN)gels have been demonstrated to possess enhanced toughness and fatigue resistance when compared to their single‐network counterparts.Nevertheless,these gels lack the specific directional orientation...Double‐network(DN)gels have been demonstrated to possess enhanced toughness and fatigue resistance when compared to their single‐network counterparts.Nevertheless,these gels lack the specific directional orientation inherent in the anisotropic ordered structures characteristic of natural materials,thereby restricting their applicability within the domain of biomimetics.Herein,inspired by muscle stretching,we propose a facile strategy to prepare a single‐network anisotropic eutectic gel through an innovative approach that integrates solution replacement with circuit mechanical training.This strategy mimics the mechanism of muscle strengthening to form comprehensively reinforced gel muscles and skins for soft robots.The resultant gels exhibit unexceptionable mechanical and electrical properties compared to conventional single‐network gels,surpassing even the performance metrics of DN gels.Attributable to the anisotropic nanofibrous structures,which incorporate crystalline polymer frameworks and a high density of hydrogen bonds,these gels exhibit comprehensive mechanical properties of high strength(>8.5 MPa),high toughness(~20 MJ/m3),and high fatigue resistance(>1100 J/m2),and also resistance to drying and freezing.Additionally,upon eutectic liquid infusion,these gels achieve a high electrical conductivity(~350 mS/m)and display sensitivity to temperature,strain,and pressure variations.Such properties position the toughened gel as a highly promising candidate for actuators and sensors in soft robotics,enabling high‐output actuation and multi‐modal sensing integration.展开更多
基金The Global COE Program from the Ministry of Education,Science,Sports,and Culture of Japan.
文摘In the present research,enzyme encapsulated hydrogels（single gels and double network gels）and enzyme immobilized magnetic beads,which allow high-throughput screening,were fabricated and evaluated in terms of the preservation,precision, and repeatability of enzyme activity.The fabricated gels and magnetic beads were analyzed in a 96-well microassay plate.Trypsin was successfully encapsulated in both types of gels and immobilized to the magnetic beads.However,pepsin,either encapsulated in the gels or immobilized to the magnetic beads,could not react with its substrates.The adaptability to various enzymes （e.g.,trypsin,β-glucuronidase,and CYP1A1）in the single gels and magnetic beads was superior to that in double network gels.However,the soak out of the enzymes was observed in the single gels.The double network gels could encapsulate trypsin,whereas the fabrication of the other enzymes（e.g.β-glucuronidase,CYP1A1,and pepsin）failed because of the inactivation of the enzymes by acryl amide and ammonium peroxodisulfate,which are the components of the gel formulation. The enzyme reaction in the magnetic beads exhibited the highest efficiency among the three fabrication methods.Furthermore, the stability of the enzymes immobilized to the magnetic beads was better than that fabricated by the other methods,and the activities of trypsin andβ-glucuronidase did not decline for up to one week.In addition,in the magnetic beads,the activities of trypsin andβ-glucuronidase can be well repeated.Hence,although the adaptability of the double network gels to various enzymes is currently limited,the efficiency of the enzyme encapsulation can be improved by optimizing the formulation of acryl amide gels.
基金supported by the International S&T Innovation Cooperation Key Project(2017YFE0135400)National Natural Science Foundation of China(32072153)the program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”,China.
文摘Probiotics and capsaicin,as common hydrophilic and hydrophobic bioactive ingredients,are extremely sensitive to environmental stress.We used a one-step gelation strategy to co-encapsulate Lactobacillus rhamnosus GG(LGG)and capsaicin in a gel of whey protein isolate(WPI)-stabilized emulsion and shellac induced by glucono-δ-lactone(GDL)and CaCl2 to solve this problem.Shellac was first induced by CaCl2 to rapidly form a gel in a short time.Then,WPI-stabilized oil droplets were slowly covalently cross-linked by GDL and then embedded into the shellac gel network.Phase permeation behavior of the two biopolymers during gelation formed a tight microstructure through hydrophobic interactions and disulfide bonds.Results showed that the gel with 1.5%GDL and 4%shellac had the densest microstructure,maintained good integrity during in vitro digestion,and effectively controlled the release of capsaicin and LGG.Furthermore,the gel exhibited superior protection under harsh conditions such as heat,freezing,and storage:up to 7.76 log cfu/g of LGG and 66.26%of capsaicin were retained after 15 days of storage.Interestingly,capsaicin,as an antioxidant,may provide additional protection to the storage stability of LGG by reducing oxidative damage of cell membrane.This study provided a new perspective for designing co-delivery systems of hydrophobic and hydrophilic compounds.
基金supported by the National Natural Science Foundation of China(U2013205 and 62073309)the Chinese Academy of Sciences Youth Innovation Promotion Association Excellent Member Program(Y201968)+2 种基金the Guangdong Basic and Applied Basic Research Foundation(2022B1515020042)the Shenzhen Science and Technology Program(JCYJ20220818101603008)the Shanghai Jiao Tong University Talent Program(WH220302002).
文摘Double‐network(DN)gels have been demonstrated to possess enhanced toughness and fatigue resistance when compared to their single‐network counterparts.Nevertheless,these gels lack the specific directional orientation inherent in the anisotropic ordered structures characteristic of natural materials,thereby restricting their applicability within the domain of biomimetics.Herein,inspired by muscle stretching,we propose a facile strategy to prepare a single‐network anisotropic eutectic gel through an innovative approach that integrates solution replacement with circuit mechanical training.This strategy mimics the mechanism of muscle strengthening to form comprehensively reinforced gel muscles and skins for soft robots.The resultant gels exhibit unexceptionable mechanical and electrical properties compared to conventional single‐network gels,surpassing even the performance metrics of DN gels.Attributable to the anisotropic nanofibrous structures,which incorporate crystalline polymer frameworks and a high density of hydrogen bonds,these gels exhibit comprehensive mechanical properties of high strength(>8.5 MPa),high toughness(~20 MJ/m3),and high fatigue resistance(>1100 J/m2),and also resistance to drying and freezing.Additionally,upon eutectic liquid infusion,these gels achieve a high electrical conductivity(~350 mS/m)and display sensitivity to temperature,strain,and pressure variations.Such properties position the toughened gel as a highly promising candidate for actuators and sensors in soft robotics,enabling high‐output actuation and multi‐modal sensing integration.
