Effects of ultrasound and thermal treatment on the ultrastructure of collagen fibers from bovine tendon using atomic force microscopy

Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound

“…When the concentration of calcium lactate was high enough (∼0.5%), collagen fiber showed a fibrous appearance. This differs from the findings of previous research on the influence of UD and heat treatment on the ultrastructure of bovine tendon collagen fibers [33] . The important factor, according to the outcomes of Wan et al (2021) [33] , was heat treatment, not UD.…”

“…This differs from the findings of previous research on the influence of UD and heat treatment on the ultrastructure of bovine tendon collagen fibers [33] . The important factor, according to the outcomes of Wan et al (2021) [33] , was heat treatment, not UD. In this investigation, various calcium lactate and UD treatments had minimal influence on the microstructure of collagen, but their combination treatment showed a substantial effect.…”

Protein-Based Hydrogels: Promising Materials for Tissue Engineering

“…Collagen, the most abundant fibrous protein, is found within hard and soft tissues, such as connective tissue [126], skin [127][128][129], tendon [130], cornea [131], and cartilage [132][133][134][135], and is a crucial constituent of the ECM [136]. In this regard, collagen derived from the bovine [137], porcine [138], fish [139], marine sponge [140], shellfish [141], and jellyfish [142] is largely explored, so as to be utilized as a biocompatible material in various fields [143].…”

Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons

“…These superior physical characteristics provide preferable chewiness and elasticity in beef tendons, which are widely welcomed by humans. 1 Nevertheless, large-scale cattle farming can excessively overuse the land and produce large amounts of carbon dioxide, leading to the shortage of land resources and environmental pollution. 2 Therefore, to protect land resources, environment and human health, it is necessary to develop artificial beef tendon foods.…”