Microstructure of transglutaminase-induced gelatin-natamycin fungistatic composite films

Wu, Xiaomeng; Wang, Kun; Liu, Yaowei; Liu, Anjun; Ye, Ran

doi:10.1080/10942912.2017.1280679

Cited by 13 publications

(6 citation statements)

References 57 publications

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“…We performed Fourier transform infrared (FTIR) spectroscopy for the complex to confirm that the peptide interacts with natamycin. The data (Figure A) indicated characteristic peaks such as 1715, 1300–1000, and 1600–1700 cm –1 of natamycin, as reported earlier . The signature peak of natamycin at 1715 cm –1 corresponds to the stretching band of the carbonyls from the lactone ring of natamycin.…”

Section: Resultssupporting

confidence: 80%

“…The data (Figure 11A) indicated characteristic peaks such as 1715, 1300−1000, and 1600−1700 cm −1 of natamycin, as reported earlier. 25 The signature peak of natamycin at 1715 cm −1 corresponds to the stretching band of the carbonyls from the lactone ring of natamycin. C−O vibrations correspond to 1300−1000 cm −1 , whereas the vibration of N−H groups corresponds to 1600−1700 cm −1 .…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Understanding the Uptake Mechanism and Interaction Potential of the Designed Peptide and Preparation of Composite Fiber Matrix for Fungal Keratitis

et al. 2020

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The conventional use of antibiotics for the treatment of infectious keratitis currently faces two major challenges: poor drug penetration and the emergence of antibiotic resistance in microbial strains. Cell-penetrating peptides (CPPs) with antimicrobial properties have the potential to address these challenges. However, their mode of action, mechanism of uptake, and interaction potential have not been explored in detail. In this study, we probed the mechanism of uptake and interaction potential of our previously designed peptides (VRF005 and VRF007). Our results showed that VRF005 undergoes direct translocation and induces a rough membrane surface, whereas VRF007 undergoes clathrin-mediated endocytic uptake. The gel shift assay showed that VRF005 is bound to genomic DNA, whereas VRF007 is bound to chitin and β-D-glucan. Gene expression studies revealed the effect of peptide VRF005 on Candida albicans transcription. Molecular docking and simulations showed that VRF005 forms noncovalent interactions (such as H-bonding and water bridges) with natamycin. It exhibited synergistic antifungal activity in the colony-forming assay. VRF005, functionalized in the polycaprolactone fiber matrix, showed sustained delivery and antifungal activity.

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Section: Resultssupporting

confidence: 80%

Section: ■ Results and Discussionmentioning

confidence: 99%

Understanding the Uptake Mechanism and Interaction Potential of the Designed Peptide and Preparation of Composite Fiber Matrix for Fungal Keratitis

et al. 2020

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“…There was no significant F I G U R E 5 Changes of moisture content in sea cucumber (a); T 2 -weighted imaging of sea cucumber (b) (for analysis of variance data see Supporting Information) difference in the content of bound water and static water between different treatment groups, but the control group was significantly lower. The reason was attributed to MTGase, as it stabilized the network structure of internal collagen fibers and enabled the water trapped inside to be more tightly bound to the protein network (Wu et al, 2017). However, the content of free water varied greatly.…”

Section: Water Content Change Of Scmentioning

confidence: 99%

Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

Liu

Chen

Jiang

et al. 2021

J. Food Process. Preserv.

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In this paper, the anti-deterioration effect of microbial transglutaminase (MTGase) on rehydrated sea cucumber was studied, and the effects of salt, sugar, and oil on the MTGase-treated sea cucumbers were also investigated. For all groups, the textural strength decreased with the storage time, but compared with the control group, the MTGase-treated group exhibited a significantly stronger texture profile (p < .05), higher thermal denaturation temperature of sea cucumber, lower protein degradation level (characterized by free ammonia nitrogen content and hydroxyproline content), reduced water migration rate and a more compact microstructure under scanning electron microscope. Salt compacted sea cucumber through water removal; sugar protected α-chain from disintegration but destabilized the collagen hydrogel system of sea cucumber body wall. Oil was inhibitive to water migration at the early stage of storage but was promotive at the late stage. These results have suggested MTGase is potentially applicable in processing shelf-stable seasoned instant sea cucumber products.Novelty impact statement: Instant sea cucumbers are susceptive to non-enzymatic deterioration during storage, which is a major reason limiting its product development. This study has found that MTGase could enhance the stability of sea cucumbers and the impact of food additives on the MTGase-treated sea cucumbers was also studied. These results suggested that MTGase is potentially applicable in producing seasoned instant sea cucumber products with better shelf-stability.

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“…The increase in the crystal value was also related to the water content in the film induced by evaporative crystallisation and the limited water solubility of natamycin. TGase can increase the moisture content, resulting in the decreased crystallisation of films, in contrast to natamycin (Wu et al, 2017). Therefore, natamycin could promote the formation of crystallisation and limit the decrease in the degree of crystallinity in crosslinked films caused by TGase.…”

Section: Xrd Analysismentioning

confidence: 99%

Influence of natamycin loading on the performance of transglutaminase‐induced crosslinked gelatin composite films

Liu

Qian

et al. 2019

Int J of Food Sci Tech

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Summary We investigated the effect of natamycin on the physicochemical properties of crosslinked gelatin films. Natamycin decreased the tensile strength, elongation at break and water vapour barrier of crosslinked gelatin films. The thermal stability of the crosslinked gelatin films varied considerably with natamycin amount. The crosslinked films gradually turned yellow‐green in colour with increasing natamycin content. The aforementioned different influences were associated with the altered microstructure and crystallinity of the crosslinked films induced by increasing natamycin amounts. The performance changes in the films could be attributed to the increase in natamycin, resulting in enhanced natamycin crystallinity, which was confirmed by X‐ray diffraction and Fourier transform infrared spectroscopy. Moreover, the crosslinking reaction could confer resistance to damage in TGase‐induced aggregation caused by natamycin crystallinity. Therefore, the findings in this paper will facilitate the development of gelatin‐based food‐contact film materials and provide theoretical direction for the packing industry.

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Microstructure of transglutaminase-induced gelatin-natamycin fungistatic composite films

Cited by 13 publications

References 57 publications

Understanding the Uptake Mechanism and Interaction Potential of the Designed Peptide and Preparation of Composite Fiber Matrix for Fungal Keratitis

Understanding the Uptake Mechanism and Interaction Potential of the Designed Peptide and Preparation of Composite Fiber Matrix for Fungal Keratitis

Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

Influence of natamycin loading on the performance of transglutaminase‐induced crosslinked gelatin composite films

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