Improved antibacterial properties of collagen I/hyaluronic acid/quaternized chitosan multilayer modified titanium coatings with both contact-killing and release-killing functions
“…It is implied that the additional CGA delayed increasing pH value of the samples. Simultaneously, chitosan coating was observed to be effective in suppressing product degradation during storage, which is in accordance with the earlier studies(Ao et al, 2019;Li, Wu,…”
supporting
confidence: 91%
“…It has been reported that lipid oxidization in chitosan‐coated products impede by the chitosan macromolecules (Ao et al, ; Hassannejad et al, ; Pawlik et al, ), while slow release of CGA from edible coating also retards lipid oxidization(Jiao et al, ; Liu & Park, ). It can be seen from Table that higher concentration of CGA resulted in lowest TBARS values during storage.…”
Section: Resultsmentioning
confidence: 99%
“…Chitosan (CS) coating is a nontoxic, attractive, and natural coating agent used in the food industry for inhibiting microorganism proliferation and lipid oxidization (Abdulkareem et al, 2019;Bharathi, Ranjithkumar, Chandarshekar, & Bhuvaneshwari, 2019;Reesha, Panda, Bindu, & Varghese, 2015). Use of additives in edible coating further enhances its activity in preservation by releasing antioxidants and antimicrobial substances (Ao et al, 2019;Cardoso et al, 2019). Thus, incorporation of chlorogenic acid (CGA) with chitosan coatings would exhibit oxygen barrier properties, since CGA has been known for its antioxidant activity (Gokoglu et al, 2012;Jiao, Wang, Yin, Xia, & Mei, 2018;Liu & Park, 2010).…”
Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.
“…It is implied that the additional CGA delayed increasing pH value of the samples. Simultaneously, chitosan coating was observed to be effective in suppressing product degradation during storage, which is in accordance with the earlier studies(Ao et al, 2019;Li, Wu,…”
supporting
confidence: 91%
“…It has been reported that lipid oxidization in chitosan‐coated products impede by the chitosan macromolecules (Ao et al, ; Hassannejad et al, ; Pawlik et al, ), while slow release of CGA from edible coating also retards lipid oxidization(Jiao et al, ; Liu & Park, ). It can be seen from Table that higher concentration of CGA resulted in lowest TBARS values during storage.…”
Section: Resultsmentioning
confidence: 99%
“…Chitosan (CS) coating is a nontoxic, attractive, and natural coating agent used in the food industry for inhibiting microorganism proliferation and lipid oxidization (Abdulkareem et al, 2019;Bharathi, Ranjithkumar, Chandarshekar, & Bhuvaneshwari, 2019;Reesha, Panda, Bindu, & Varghese, 2015). Use of additives in edible coating further enhances its activity in preservation by releasing antioxidants and antimicrobial substances (Ao et al, 2019;Cardoso et al, 2019). Thus, incorporation of chlorogenic acid (CGA) with chitosan coatings would exhibit oxygen barrier properties, since CGA has been known for its antioxidant activity (Gokoglu et al, 2012;Jiao, Wang, Yin, Xia, & Mei, 2018;Liu & Park, 2010).…”
Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.
“…[27] Haiyong Ao et al used the LbL selfassembly process of collagen type I/hyaluronic acid/quaternary ammonium salt of chitosan to improve the antibacterial properties of titanium coating. [28] Barman et al also studied the antibacterial activity of two segmented amphiphilic PUs, containing a primary or secondary amine group, against Escherichia coli bacteria. [29] In the current research, the surface of the synthesized PU film was activated using nitrogen gas low-pressure plasma treatment and grafted with poly(acrylic acid).…”
Polyurethane (PU) films used in wound dressing applications often have appropriate properties. Still, surface modification is necessary to increase the biocompatibility. In this research, the surface of the PU films was modified with collagen and chitosan biomolecules through layer by layer (LbL) self‐assembly process. The PU films were synthesized from castor oil and hexamethylene diisocyanate. Then, they were treated with low‐pressure nitrogen plasma to graft with poly(acrylic acid). Before performing the LbL process, the surfaces of the PU films were modified using three different reagents, including (A) NaOH solution, (B) EDC/NHS solution, or (C) hexamethylene diamine. Then, the collagen and chitosan deposited in three and five layers on the surface. The images of FESEM, confocal microscopy, and AFM showed that the best performance of the LbL deposition process was after the surface modification with hexamethylenediamine (HMDA). The MTT assay showed that the presence of these biomolecules had boosted the proliferation of fibroblast cells. Increasing the number of the deposited layer from three to five, decreased the cell viability and antibacterial activity of the films. The obtained results propose the modification with HMDA and the deposition of three layers of collagen and chitosan on the PU films to improve its biocompatibility.
“…Therefore, it is critical to establish a strong biological epithelial sealing at the implant surface in the cervical region to prevent peri-implantitis and increase the survival rate of dental implants. Surface modifications, such as fabrication of a biomimetic antibacterial multilayer coating to prevent implant infection (Ao et al, 2019), implant surface modification with protease activated receptor 4-activating peptide to prevent bacterial attachment and invasion (Maeno et al, 2017), and functionalization with superparamagnetic TiO2 coatings to prevent soft tissue recession and inflammatory reaction (Li et al, 2019), have been widely studied in the area of dental implant materials in recent years. However, no surface modification strategy to date has been able to create a perfect biological sealing structure around the transmucosal implant.…”
The peri-implant epithelium (PIE) forms a crucial seal between the oral environment and the implant surface. Compared with the junctional epithelium (JE), the biological sealing of PIE is fragile, which lacks hemidesmosomes (HDs) and internal basal lamina (extracellular matrix containing laminin332, IBL) on the upper part of the interface. In the study, we aim to prepare a coating with good biocompatibility and ability to immobilize the recombinant adenovirus vector of LAMA3 (AdLAMA3) for promoting the re-epithelization of PIE. The titanium surface functionalized with AdLAMA3 was established via layer-by-layer assembly technique and antibody-antigen specific binding. The biological evaluations including cell adhesion and the re-epithelization of PIE were investigated. The results in vitro demonstrated that the AdLAMA3 coating could improve epithelial cell attachment and cell spreading in the early stage. In vivo experiments indicated that the AdLAMA3 coating on the implant surface has the potential to accelerate the healing of the PIE, and could promote the expression of laminin α3 and the formation of hemidesmosomes. This study might provide a novel approach and experimental evidence for the precise attachment of LAMA3 to titanium surfaces. The process could improve the re-epithelization of PIE.
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