Potential of Laponite® incorporated oxidized alginate–gelatin (ADA‐GEL ) composite hydrogels for extrusion‐based 3D printing
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Abstract The concept of adding inorganic fillers into hydrogels to form hydrogel nanocomposites often provides advantageous properties which can be exploited for successful 3D biofabrication. In this study, a new composite hydrogel combining oxidized alginate–gelatin (ADA‐GEL) hydrogel and Laponite® nanoclay as inorganic nanofiller was successfully developed and characterized. The results showed that the addition of 0.5% (wt/vol) Laponite® nanoplatelets improved the printability of ADA‐GEL hydrogels enabling the fabrication of detailed structures since a low effect of material spreading and reduced tendency to pore closure appeared. Furthermore, a comparison of different needle types (cylindrical and conical; same inner diameter of 250 μm) in filament fusion test showed that the pattern dispensed by cylindrical tip has enhanced printing accuracy and pattern fidelity when compared with the pattern from conical tip. A glass flip test determined a processing window of 1–2 h after composite ink preparation. Overall, Laponite® /ADA‐GEL hydrogel composites are confirmed as promising inks for 3D bioprinting.Keywords:
Gelatin
The cytocompatibility of biological and synthetic materials is an important issue for biomaterials. Gelatin hydrogels are used as biomaterials because of their biodegradability. We have previously reported that the mechanical properties of gelatin hydrogels are improved by cross-linking with polyrotaxanes, a supramolecular compound composed of many cyclic molecules threaded with a linear polymer. In this study, the ability of gelatin hydrogels cross-linked by polyrotaxanes (polyrotaxane–gelatin hydrogels) for cell cultivation was investigated. Because the amount of polyrotaxanes used for gelatin fabrication is very small, the chemical composition was barely altered. The structure and wettability of these hydrogels are also the same as those of conventional hydrogels. Fibroblasts adhered on polyrotaxane–gelatin hydrogels and conventional hydrogels without any reduction or apoptosis of adherent cells. From these results, the polyrotaxane–gelatin hydrogels have the potential to improve the mechanical properties of gelatin without affecting cytocompatibility. Interestingly, when cells were cultured on polyrotaxane–gelatin hydrogels after repeated stress deformation, the cells were spontaneously oriented to the stretching direction. This cellular response was not observed on conventional hydrogels. These results suggest that the use of a polyrotaxane cross-linking agent can not only improve the strength of hydrogels but can also contribute to controlling reorientation of the gelatin.
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This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
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The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method. The production of fishbone gelatin consists of 4 stages, the preparation of raw materials includes removal of non-collagen components from raw materials, conversion of collagen to gelatin, purification of gelatin by filtering and finally drying and powdering. Fishbone gelatin can be applied to both the food and non-food industries.
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Gelatin is a product of hydrolysis of collagen protein from animals that are partially processed. Gelatin used in food and non food industries. Gelatin is produced when many import of raw skins and bones of pigs and cows. Goat skins potential as a raw material substitution that still doubt its halal. Process production of gelatin determine the properties of gelatin. The objectives of this research were to determine amino acid profile, group of functional and molecular weight distribution of gelatin made from goat skins which was produced through a process of acid. The skin of male Bligon goat, 1.5 to 2.5 year old was used as raw materials. Process production of gelatin was using acid type acetic acid (CH 3 COOH 0.5 M) (v/v) as curing material. The experimental design applied in this study and commercial gelatin was used as control. The results showed that gelatin produced from goat skin through the process of acid had properties identical with commercial gelatin. It can be concluded that the gelatin has the potential substitute product of commercial gelatin. Keywords : collagen, gelatin, goat skin, curing, acid process
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Amino Acid Analysis
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Characterization
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Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temperatures for shark gelatin were remarkably lower than those for pig gelatin. Shark gelatin gel shows a narrower pH range to form a stable gel compared with pig gelatin. Melting enthalpy of shark gelatin gel was greater than that of pig gelatin gel, and G' of shark gelatin gel changed more extensively with rising temperature in comparison with pig gelatin gel. It is concluded that shark gelatin has different characteristics from pig gelatin not only for gel characteristics but also for the solution property. Keywords: Gelatin; rheology; viscoelasticity; shark; gel
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ゼラチン被覆酸化デシプシ (DAS-gelatin) の尿素処理能を改善するために, DAS-gelatin 粒子表層部に残存しているアルデヒド基にウレアーゼを固定化する試みを行った. DAS-gelatinは腎不全患者の尿素除去剤としての有効性は報告されているが, その吸着速度は遅く, 飽和に達するのに1日を必要とする. DASは尿素よりもアンモニアを速く結合する. DASにウレアーゼを固定化しても酵素活性を示さないが, DAS-gelatin-ureaseは酵素活性を有し, 尿素をアンモニアに加水分解し, このアンモニアはDASによって短時間に処理できる. DAS-gelatin-ureaseの尿素処理量はDAS-gelatinの約2倍である. in vitroでは吸着能が劣るにもかかわらず, 経口投与されたDAS-gelatinは, 腸内で大腸菌の産生するウレアーゼによって加水分解されたアンモニアを吸収するために, DAS-gelatinは臨床において経口投与剤として有効に働くと考えられる. DAS-gelatin-ureaseはpH1.2で失活するところから, 経ロ投与を前提とする場合, DAS-gelatinにあえてウレアーゼを固定化する必要はない. DAS-gelatinは生理活性蛋白質の固定化担体としての利用も考えられる.
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The combined modification (phthalation followed esterification) of gelatin and the effect of esterification on the isoelectric point of phthalated gelatin were studied. The experimental results showed.1. The isoeleetric point of the parent alkali-processed gelatin is 4.57. 2. After the carboxy groups of gelatin were esterified with ethanol, the isoeleetric point of esterified gelatin may be raised up to 5.78 even to 9.60 depending on the degree of esterification. 3. The isoeleetric point of esterified and then phthalated gelatin (PEA gelatin) was 0.48 pH unit higher than that of phthalated gelatin (PA gelatin). 4. The coagulating property of PA and PEA gelatin differs greatly.
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Fish gelatin, partially hydrolyzed or denatured collagen, has received attention as the alternative of mammalian and avian gelatin. It can be extracted from the by-products rich in collagen such as fish skin, bone, scale, or the skin of some invertebrate, and so on. Composition and properties of fish gelatin can be governed by the sources of raw materials. Processing parameters such as pretreatment, extraction temperature, bleaching, drying, and so on influence the chemical and functional properties of gelatin. Generally, fish gelatin exhibited lower functional properties than those from land animals, thereby limiting the applications of fish gelatin. Several approaches have been therefore developed to improve the properties of fish gelatin via modification using chemical or enzymatic processes. Therefore, fish gelatin can be applied more widely in several industries.
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