The effect of porosity and stiffness of glutaraldehyde cross-linked egg white scaffold simulating aged extracellular matrix on distribution and aggregation of ovarian cancer cells

Guo, Zhenchao; Zhang, Tianzhu; Fang, Kun; Liu, Peidang; Li, Miao; Gu, Ning

doi:10.1016/j.colsurfa.2016.05.050

Cited by 12 publications

(11 citation statements)

References 56 publications

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“…The prominent peak around 3300 cm −1 is due to NH stretching vibration. Crosslinking of egg white resulted in decrease in the strength of the peaks which confirmed that crosslinking reaction had occurred …”

Section: Resultsmentioning

confidence: 75%

Crosslinked Egg White as Eco‐Friendly, Reusable, and Cost‐Effective Biosorbent for Rapid Removal of Indigo Carmine

Oymak

Bağda

2018

CLEAN Soil Air Water

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In the present study, crosslinked egg white is used as a low‐cost biosorbent for removal of a toxic dye, indigo carmine. The biosorbent preparation is easy and only N,N′‐methylenebis(acrylamide) is added for crosslinking. The characterization of the prepared material is done with scanning electron microscopy and IR spectroscopy. The surface charge is determined with point of zero charge method. The prepared biosorbent is used for removal of indigo carmine. The experimental parameters (e.g., pH of solution, initial dye concentration, time) are optimized to achieve quantitative removal. The biosorption data of indigo carmine on crosslinked egg white is fitted with the Langmuir model with a Qmax value of 67.56 mg g−1. The kinetic data are treated with pseudo‐first‐ and second‐order models. The second‐order model best explains the kinetic behavior of the process. The quantitative extraction of indigo carmine is achieved for 25 mg g−1 of IC within 30 min at pH 2. The crosslinked egg white can be used several times after regeneration.

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Section: Resultsmentioning

confidence: 75%

Crosslinked Egg White as Eco‐Friendly, Reusable, and Cost‐Effective Biosorbent for Rapid Removal of Indigo Carmine

Oymak

Bağda

2018

CLEAN Soil Air Water

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“…Spectra were acquired for 32 times in the IR range of 4000-400 cm −1 with a resolution of 4 cm −1 at 25°C. [23] Scanning electron microscopy: The dried samples were mounted on conducting resin with 2-3 mm thickness. [24] The morphology of OVA was observed using an Ultra Plus scanning electron microscope (Zeiss, Oberkochen, Germany).…”

Section: Functional Properties Of the Modified Ovamentioning

confidence: 99%

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

Liu

Prakash

et al. 2018

International Journal of Food Properties

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The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa~29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.

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“…The egg white scaffold can be used as a controllable 3D scaffold material for in vitro cancer tissue engineering and anti‐cancer drug resistance testing. Cross‐linking egg white with glutaraldehyde at different concentrations into a 3D scaffold can simulate the effects of materials with different stiffnesses in the microenvironment on the proliferation, aggregation, and resistance of anti‐cancer drugs 77 . Egg white was cross‐linked with poly [(methyl vinyl ether)‐alt‐(maleic acid)] to simulate the effects of an aging extracellular matrix on the proliferation of ovarian cancer cells at different stages.…”

Section: Application To Biomaterialsmentioning

confidence: 99%

“…Cross-linking egg white with glutaraldehyde at different concentrations into a 3D scaffold can simulate the effects of materials with different stiffnesses in the microenvironment on the proliferation, aggregation, and resistance of anti-cancer drugs. 77 Egg white was cross-linked with poly [(methyl vinyl ether)-alt-(maleic acid)] to simulate the effects of an aging extracellular matrix on the proliferation of ovarian cancer cells at different stages. The results showed that the increase in matrix porosity and hardness significantly enhanced the proliferation of cancer cells.…”

Section: Biomimetic Filmsmentioning

confidence: 99%

An insight on egg white: From most common functional food to biomaterial application

Dong

Zhang

2020

J Biomed Mater Res

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Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross‐linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white‐based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high‐temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.

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The effect of porosity and stiffness of glutaraldehyde cross-linked egg white scaffold simulating aged extracellular matrix on distribution and aggregation of ovarian cancer cells

Cited by 12 publications

References 56 publications

Crosslinked Egg White as Eco‐Friendly, Reusable, and Cost‐Effective Biosorbent for Rapid Removal of Indigo Carmine

Crosslinked Egg White as Eco‐Friendly, Reusable, and Cost‐Effective Biosorbent for Rapid Removal of Indigo Carmine

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

An insight on egg white: From most common functional food to biomaterial application

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