AI Article Synopsis

  • Osseous disease represents a major portion of chronic health issues, creating a need for new synthetic biomaterials due to the limited availability of autografts.
  • Researchers developed hydrogels using whey protein isolate (WPI) combined with poly-γ-glutamic acid (γ-PGA) to create scaffolds for tissue regeneration.
  • Testing showed these hydrogels were noncytotoxic and facilitated cell growth, with significant improvements in osteogenic differentiation and mineralization, indicating their potential for bone regeneration applications.

Article Abstract

Osseous disease accounts for over half of chronic pathologies, but there is a limited supply of autografts, the gold standard; hence, there is a demand for new synthetic biomaterials. Herein, we present the use of a promising, new dairy-derived biomaterial: whey protein isolate (WPI) in the form of hydrogels, modified with the addition of different concentrations of the biotechnologically produced protein-like polymeric substance poly-γ-glutamic acid (γ-PGA) as a potential scaffold for tissue regeneration. Raman spectroscopic analysis demonstrated the successful creation of WPI-γ-PGA hydrogels. A cytotoxicity assessment using preosteoblastic cells demonstrated that the hydrogels were noncytotoxic and supported cell proliferation from day 3 to 14. All γ-PGA-containing scaffold compositions strongly promoted cell attachment and the formation of dense interconnected cell layers. Cell viability was significantly increased on γ-PGA-containing scaffolds on day 14 compared to WPI control scaffolds. Significantly, the cells showed markers of osteogenic differentiation; they synthesised increasing amounts of collagen over time, and cells showed significantly enhanced alkaline phosphatase activity at day 7 and higher levels of calcium for matrix mineralization at days 14 and 21 on the γ-PGA-containing scaffolds. These results demonstrated the potential of WPI-γ-PGA hydrogels as scaffolds for bone regeneration.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10815088PMC
http://dx.doi.org/10.3390/gels10010018DOI Listing

Publication Analysis

Top Keywords

whey protein
8
protein isolate
8
poly-γ-glutamic acid
8
osteogenic differentiation
8
wpi-γ-pga hydrogels
8
γ-pga-containing scaffolds
8
hydrogels
5
enrichment whey
4
isolate hydrogels
4
hydrogels poly-γ-glutamic
4

Similar Publications

Technological properties of the furcellaran-whey protein isolate emulgels with various evening primrose oil concentration.

Int J Biol Macromol

December 2024

Department of Chemistry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Cracow, Poland. Electronic address:

Effect of different evening primrose oil content (1-20 %) on the rheological, mechanical, textural and microstructure of furcellaran/whey protein isolate emulsion gels were investigated at neutral, unmodified pH environment. The results indicate that, irrespective of the concentration, the oil acted as an inactive filler and was not chemically bound in the polymer network but only physically immobilized in it. The increasing oil amount in the material from 1 to 20 % resulted in a percentage decrease in hardness (52 %), gumminess (71 %) and stress relaxation ratio (17 %) which means that presence of the hydrophobic components weakens the structure of the material, but all samples exhibit elastic behaviour.

View Article and Find Full Text PDF

Whey protein (WP) contains two major allergenic proteins, α-lactalbumin and β-lactoglobulin, which significantly impact its incorporation and application in food products. Current research primarily focuses on the dynamic changes in allergenicity during the processing of individual protein components. To simulate realistic conditions in food processing, this study aims to investigate the effect of polyphenol oxidase cross-linking on the allergenicity of complex protein matrices.

View Article and Find Full Text PDF

Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties.

Int J Biol Macromol

December 2024

College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA. Electronic address:

Article Synopsis
  • Whey protein is a nutritious animal protein, but its usefulness in food systems is limited by its sensitivity to environmental factors.
  • The study explores using radio frequency heating to couple whey protein with gum Arabic, significantly improving their functional properties compared to traditional water bath heating.
  • Results showed that the RF heating increased the glycosylation degree, enhancing emulsifying, foaming, and antioxidant qualities of the protein-gum conjugates.
View Article and Find Full Text PDF

Introduction And Objective: Type 2 Diabetes is a common and chronic metabolic disease. Complementary and alternative medicine can provide a suitable option for demands for new treatments. Therefore, the present study aimed to investigate the effect of Persian medicine on the glycemic status of patients with Type 2 Diabetes.

View Article and Find Full Text PDF

Insights into the oil-water interfacial adsorption properties of whey protein-γ-oryzanol Pickering emulsion gel during in vitro simulated digestion.

Food Chem

December 2024

Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Food Science and Engineering, Guiyang University, Guiyang 550005, China. Electronic address:

This work elucidated the digestion behavior of low-oil phase Pickering emulsion gel (LOPPEG) stabilized by whey protein isolate (WPI) -γ-Oryzanol (γO) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-γO LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-γO LOPPEG maintained lower interfacial tension and higher interfacial thickness than WPI LOPPEG.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!