Soy Protein-Based Composite Hydrogels: Physico-Chemical Characterization and In Vitro Cytocompatibility

Tansaz, Samira; Singh, Ramvir; Cicha, Iwona; Boccaccını, Aldo R.

doi:10.3390/polym10101159

Cited by 18 publications

(8 citation statements)

References 51 publications

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“…In addition, Tansaz and colleagues (2018) prepared hydrogel based on soy protein isolate by adding different ratios of ISP and SA and investigated their physicochemical properties. In this study, they found that water uptake decreased with increasing soy protein isolate concentration, which related to the higher hydrophilicity of SA compared to ISP [48].…”

Section: Swelling Degreementioning

confidence: 65%

Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Shahbazizadeh¹,

Naji‐Tabasi²,

Shahidi‐Noghabi³

2022

Chem. Biol. Technol. Agric.

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Background In order to deliver bioactive compounds with better thermal stability and delayed release characteristics, nanogels can be placed inside a hydrogel network. The aim of the present study was to develop isolated soy protein (ISP)–sodium alginate (SA) nanogel (NG) (0, 10, 15 and 20%)-based cress seed gum (CSG) hydrogel as a delivery system of curcumin (Cur). A systematic study was performed to describe the rheological, thermal, microstructural, antioxidant activity properties, and release kinetic of NG-based hydrogels. Results Rheological studies showed participation of 10% NG resulted in more elastic, and compact composite with stable diffusion properties. Complex modulus of 10% NG composite was 60.96 (Pa), which was higher than the other hydrogels. The SEM images confirmed that 10% NG–hydrogel composite, can have better mechanical properties. NG-based hydrogel were thermally more stable than hydrogel and nanogel. The presence of different percentage of NG in composite significantly changed Cur release rate in intestinal condition. The Cur release in the intestine was well described by the Peppas model and no release was observed in stomach medium. Conclusions The results highlight the advantage of using composite hydrogel as a promising strategy for improving thermal stability and the successful delivery of bioactive materials. Graphical Abstract

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Section: Swelling Degreementioning

confidence: 65%

Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Shahbazizadeh¹,

Naji‐Tabasi²,

Shahidi‐Noghabi³

2022

Chem. Biol. Technol. Agric.

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“…In the literature, soy gels with up to 20% protein content have been produced [ 76 ]. However, soy protein isolates are not easily dissolved in water unless the pH of the solvent is increased or decreased from a pH of 7 [ 77 ]. Accordingly, stock solutions of 12% soy protein and 15% pea protein were prepared and mixed with the three polysaccharides to obtain protein blended gels containing up to 6% soy or 7.5% pea protein.…”

Section: Resultsmentioning

confidence: 99%

Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins

Wollschlaeger

Maatz

Albrecht

et al. 2022

Gels

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The world population is growing and alternative ways of satisfying the increasing demand for meat are being explored, such as using animal cells for the fabrication of cultured meat. Edible biomaterials are required as supporting structures. Hence, we chose agarose, gellan and a xanthan-locust bean gum blend (XLB) as support materials with pea and soy protein additives and analyzed them regarding material properties and biocompatibility. We successfully built stable hydrogels containing up to 1% pea or soy protein. Higher amounts of protein resulted in poor handling properties and unstable gels. The gelation temperature range for agarose and gellan blends is between 23–30 °C, but for XLB blends it is above 55 °C. A change in viscosity and a decrease in the swelling behavior was observed in the polysaccharide-protein gels compared to the pure polysaccharide gels. None of the leachates of the investigated materials had cytotoxic effects on the myoblast cell line C2C12. All polysaccharide-protein blends evaluated turned out as potential candidates for cultured meat. For cell-laden gels, the gellan blends were the most suitable in terms of processing and uniform distribution of cells, followed by agarose blends, whereas no stable cell-laden gels could be formed with XLB blends.

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“…Peaks at 1654 cm −1 and 1582 cm −1 were assigned to the stretching vibrations of peptide bonds in SPI. The absorption peaks at 1606 and 1416 cm −1 in the CMC were attributed to asymmetric and symmetric stretching vibrations of carboxylate salt, respectively [33]. In the case of SPC, the absorption peaks of amide I and amide II appeared at 1645 cm −1 and 1595 cm −1 , respectively.…”

Section: Resultsmentioning

confidence: 99%

Soy protein isolate-carboxymethyl cellulose conjugates with pH sensitivity for sustained avermectin release

Chen

Zhou

et al. 2019

R. Soc. open sci.

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Carboxymethyl cellulose (CMC) was grafted onto the surface of soy protein isolate (SPI) to obtain soy protein isolate-carboxymethyl cellulose conjugate (SPC). Avermectin (AVM) was hydrophobically encapsulated as a model drug to obtain SPC@AVM. The reaction between SPI and CMC was confirmed by infrared spectroscopy, thermal analysis and SDS-PAGE electrophoresis. The results of scanning electron microscopy showed that the average particle size of the drug-loaded microspheres was 129 nm and the shape of microspheres changed from block to spherical after the addition of AVM. After encapsulation of AVM, the absolute value of zeta potential was greater than 15 mV, which indicated better stability. Compared to AVM solution, SPC@AVM showed more wettability on the leaf surface and the contact angle on the leaves decreased from 71.64° to 57.33°. The maximum liquid holding capacity increased by 41.41%, from 8.85 to 12.52 mg cm −2 , which effectively reduced leaf loss. SPC@AVM also prevented UV photolysis, wherein the half-life was extended from 18 to 68 min when exposed to UV light. Moreover, toxicity tests showed that the encapsulation of AVM was beneficial to retain the insecticidal effect of AVM in the presence of ultraviolet light. The release rate of AVM showed pH responsiveness and the release rate under neutral conditions was faster than acidic and alkaline conditions. Moreover, the process conformed to the Weibull model.

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Soy Protein-Based Composite Hydrogels: Physico-Chemical Characterization and In Vitro Cytocompatibility

Cited by 18 publications

References 51 publications

Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins

Soy protein isolate-carboxymethyl cellulose conjugates with pH sensitivity for sustained avermectin release

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