The design of hydrogels as mimetics of tissues' matrices typically disregards the viscous nature of native tissues and focuses only on their elastic properties. In the case of stem cell chondrogenesis, this has led to contradictory results, likely due to unreported changes in the matrices' viscous modulus. Here, by employing isoelastic matrices with Young's modulus of ≈12 kPa, variations in viscous properties alone (i.e., loss tangent between 0.1 and 0.25) are demonstrated to be sufficient to drive efficient growth factor-free chondrogenesis of human mesenchymal stem cells, both in 2D and 3D cultures. The increase of the viscous component of RGD-functionalized polyacrylamide or polyethylene glycol maleimide hydrogels promotes a phenotype with reduced adhesion, alters mechanosensitive signaling, and boosts cell-cell contacts. In turn, this upregulates the chondrogenic transcription factor SOX9 and supports neocartilage formation, demonstrating that the mechanotransductive response to the viscous nature of the matrix can be harnessed to direct cell fate.
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http://dx.doi.org/10.1002/adhm.202302571 | DOI Listing |
Foods
January 2025
Tianjin Key Laboratory of Food Biotechnology, Institute of Collaborative Innovation in Great Health, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.
View Article and Find Full Text PDFSoft Matter
January 2025
Univ. Bordeaux, CNRS, LOMA, UMR 5798, F-33405 Talence, France.
In 1951, G. I. Taylor modeled swimming microorganisms by hypothesizing an infinite sheet in 2D moving in a viscous medium due to a wave passing through it.
View Article and Find Full Text PDFFood Res Int
January 2025
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, No. 9, No. 13 Ave., TEDA, Tianjin 300457, China. Electronic address:
There is an urgent need for stable, plant-based Pickering foams to address the growing consumer demand for sustainable, low-calorie, aerated sweet foods. This study employed a cold plasma-assisted deamidation and glycosylation (CPDG) approach to promote hydrophilic reassembly of zein, resulting in the formation of sugar derivative-zein conjugates. This was accomplished by coupling deamidated zein with polyhydroxy sugars including sucralose (Suc), maltitol (Mal), mannitol (Man), and stevioside (Ste).
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December 2024
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Energy Resources, University of Stavanger, Stavanger, Norway.
Salt caverns are widely regarded as a suitable option for the underground storage of hydrogen. However, an accurate assessment of the hydrogen leakage through the walls of salt caverns into the surrounding formations remains crucial. In this work, the flow of hydrogen into the surrounding formation is evaluated by assuming that salt rock consists of bundles of tortuous nano-capillary tubes.
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