Excessive proteolytic degradation of fibronectin (FN) has been implicated in impaired tissue repair in chronic wounds. We previously reported two strategies for stabilizing FN against proteolytic degradation; the first conjugated polyethylene glycol (PEG) through cysteine residues and the second conjugated PEG chains of varying molecular weight on lysine residues. PEGylation of FN via lysine residues resulted in increased resistance to proteolysis with increasing PEG size, but an overall decrease in biological activity, as characterized by cell and gelatin binding. Our latest method to stabilize FN against proteolysis masks functional regions in the protein during lysine PEGylation. FN is PEGylated while it is bound to gelatin Sepharose beads with 2, 5, and 10 kDa PEG precursors. This results in partially PEGylated FN that is more stable than native FN and whose proteolytic stability increases with PEG molecular weight. Unlike completely PEGylated FN, partially PEGylated FN has cell adhesion, gelatin binding, and matrix assembly responses that are comparable to native FN. This is new evidence of how PEGylation variables can be used to stabilize FN while retaining its activity. The conjugates developed herein can be used to dissect molecular mechanisms mediated by FN stability and functionality, and address the problem of FN degradation in chronic wounds.
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http://dx.doi.org/10.1002/btpr.2018 | DOI Listing |
Food Chem
January 2025
Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Turkiye. Electronic address:
This study aimed to construct oleofilms containing a binary mixture of proteins (soy protein hydrolysate and gelatin) and lipids (olive oil, stearic acid, and lecithin) using various ultrasonic emulsification processes. Initially, oleogels (OG20, OG40, OG60, OG80, and OG100) were fabricated with different sonication powers (20 %-100 %), along with control (OG) without sonication. Macrostructure, FTIR, DSC, stability coefficient (57.
View Article and Find Full Text PDFFoods
January 2025
College of Food Science, Southwest University, Chongqing 400715, China.
To investigate the impact of tea polyphenols on the thermodynamic properties, gelatinization properties, rheological properties, and digestion characteristics of starch after ball milling, canna starch and tea polyphenols were mixed at a 10:1 ratio (/) in an experiment and processed with different ball milling times. After ball milling for 3 h, the tea polyphenols and starch fragments formed complexes. Compared with the unmilled mixture, the solubility increased by 199.
View Article and Find Full Text PDFStem Cell Res Ther
January 2025
Department of Pediatric Surgery, Qilu Hospital of Shandong University, Jinan, China.
Background: Understanding how enteric neural crest cells (ENCCs) differentiate into neurons is crucial for neurogenesis therapy and gastrointestinal disease research. This study explores how magnesium ions regulate the glycolytic pathway to enhance ENCCs differentiation into neurons.
Materials And Methods: We used polymerase chain reaction, western blot, immunofluorescence, and multielectrode array techniques to assess magnesium ions' impact on ENCCs differentiation.
Int J Biol Macromol
January 2025
Department of Biotechnological Genetics, Institute of Science, Trakya University, Edirne, Turkey.
Fish gelatin, a sustainable substitute for mammalian gelatin, frequently exhibits weaker gel strength and thermal stability, limiting its industrial uses. This study investigated an in vivo method to improve functional characteristics by supplementing Nile tilapia diets with Aronia extract. The control diet (A0) contained no Aronia extract, while the remaining four diets consisted of commercial pelleted feed enriched with 250 mg/kg (A250), 500 mg/kg (A500), 750 mg/kg (A750), and 1000 mg/kg (A1000) of Aronia extract.
View Article and Find Full Text PDFFood Chem
January 2025
Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan, Ningxia 755299, China. Electronic address:
Multifunctional pH-responsive films were fabricated via layer-by-layer deposition of gelatin, chitosan, and carboxymethyl cellulose (CMC), incorporating selenium nanoparticles (SeNPs) and beetroot extract (BTE), to monitor and preserve beef freshness. SeNPs were synthesized and characterized via various techniques. BTE exhibited promising functional properties, and films demonstrated a significant color transition from red to yellow across pH 2-14.
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