Mesenchymal stromal cells from the human amniotic membrane (i.e., human amniotic mesenchymal stromal cells [hAMSCs]) of term placenta are increasingly attracting attention for their applications in regenerative medicine. Osteochondral defects represent a major clinical problem with lifelong chronic pain and compromised quality of life. Great promise for osteochondral regeneration is held in hydrogel-based constructs that have a flexible composition and mimic the physiological structure of cartilage. Cell loading within a hydrogel represents an advantage for regenerative purposes, but the encapsulation steps can modify cell properties. As pectin gels have also been explored as cell vehicles on 3D scaffolds, the aim of this study was to explore the possibility to include hAMSCs in pectin gel. Immobilization of hAMSCs into pectin gels could expand their application in cell-based bioengineering strategies. hAMSCs were analyzed for their viability and recovery from the pectin gel and for their ability to differentiate toward the osteogenic lineage and to maintain their immunological characteristics. When treated with a purposely designed pectin/hydroxyapatite gel biocomposite, hAMSCs retained their ability to differentiate toward the osteogenic lineage, did not induce an immune response, and retained their ability to reduce T cell proliferation. Taken together, these results suggest that hAMSCs could be used in combination to pectin gels for the study of novel osteochondral regeneration strategies.
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http://dx.doi.org/10.1177/0963689717738786 | DOI Listing |
Food Chem
January 2025
Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, United States. Electronic address:
This study evaluated the properties of lentil protein, pea protein, quinoa protein, and soy protein as natural nanoparticle stabilizers and their interactions with pectin and chitin nanofiber in preparing high internal phase Pickering emulsions (HIPPEs). The globular plant proteins interact with polysaccharides through hydrogen bonding and electrostatic interactions, transforming the structure into complex morphologies, including fibrous and elliptical shapes. These complex nanoparticles exhibited enhanced thermal decomposition stability, and the HIPPEs constructed by them demonstrated significantly improved apparent viscosity and elastic modulus, with a yield stress of 931.
View Article and Find Full Text PDFGels
December 2024
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.
The effects of CaCl addition before (PreCa) or after (PostCa) heating pea protein-pectin dispersions on the formed gel's rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl bound both pea proteins and pectins through a spontaneous exothermic reaction and pectin exhibited a stronger binding affinity to CaCl. In PreCa gels, low levels of CaCl (5 and 10 mM) increased the gel elasticity (increase in the storage modulus, G') and their microstructural compactness.
View Article and Find Full Text PDFFood Res Int
February 2025
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Carotenoids, recognized for their antioxidant and anti-aging properties, are commonly used in functional foods. To enhance the application of fucoxanthin (FX) in the food industry, this study employed the ion gel method for encapsulating FX and combined it with raw materials such as Undaria pinnatifida homogenate and apple pieces to create freeze-dried crunchy chunks. The study evaluated the effects of encapsulated-FX on the functional and structural characteristics of the Undaria pinnatifida and apple freeze-dried chunks over accelerated storage period under high temperature and humidity.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei, China. Electronic address:
To explore the potential applications of pea protein isolate-pectin-pterostilbene complex (PPI-PEC-PT) in the sauce industry, its solubility, antioxidant capacity and oxidative stability were measured. The results indicated that PPI-PEC-PT exhibited a solubility of 77.67 %, more than double that of PPI-PT (31.
View Article and Find Full Text PDFJ Mater Chem B
January 2025
College of Materials Science and Engineering, Zhejiang University of Technology, Huzhou 313000, P. R. China.
Traditional natural polysaccharide-based hydrogels, when used as drug carriers, often struggle to maintain long-term stability in the extremely harsh gastric environment. This results in unstable drug release and significant challenges in bioavailability. To address this issue, this study utilized inexpensive and safe natural polysaccharides-chitosan (CS) and high methoxyl pectin (HM)-as raw materials.
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