Search Results (52)

Gelatin-based hydrogels are promising materials for pharmaceutical and biomedical applications due to their biocompatibility, biodegradability, and tunable gel-forming behavior. However, their thermo-sensitivity and limited processability often restrict their practical use in advanced drug delivery or tissue engineering systems. In this study, low-molecular-weight gelatin (LMWG) was obtained from native gelatin through controlled degradation with hydroxylamine, aiming to enhance processability while maintaining functional amino groups for crosslinking. Hydrogels prepared from both native gelatin and LMWG were crosslinked with genipin, a natural and biocompatible compound, and comprehensively characterized in terms of structural, mechanical, and biological properties. LMWG exhibited superior processability, remaining liquid at room temperature, which facilitates the preparation of different formulations and the potential incorporation of bioactive compounds into the crosslinked hydrogels. Compared with gelatin-genipin hydrogels, LMWG-genipin hydrogels showed higher swelling capacity, slightly increased porosity, and improved flexibility without significant loss of mechanical integrity. Rheological analysis confirmed both hydrogels’ viscoelastic properties with differences in their thermo-sensitive behavior. Cytocompatibility assays using L929 fibroblasts demonstrated low toxicity as well as proliferation of cells seeded on the materials. Overall, the combination of molecular weight modulation and crosslinking by genipin provides a simple and effective strategy to develop gelatin-based hydrogels suitable for pharmaceutical formulations, tissue-engineering scaffolds, and controlled-release systems. Full article

Low Molecular Weight Glutenin Subunits (LMW-GS) proteins have great effects on the end-use quality of bread wheat and are difficult to differentiate directly. It is very important to characterize and classify LMW-GS genes systematically. In this paper, 692 complete Glu-3 gene sequences were retrieved from GenBank and were grouped based on their sequence characters and variations. Based on the characters of their N-terminal sequences, these genes were classified into two types, LMW-m and LMW-i, of which LMW-m genes were further classified into three sub-types based on their first amino acid (AA) (LMW-M, LMW-V and LMW-I). Based on the first seven or eight AA variations in the N-terminal sequence, LMW-GS Glu-3 genes were classified into 16 types, namely LMW-N1 to LMW-N16. Based on the last 10 AA variations in the C-terminal, the Glu-3 genes were classified into 22 types, designated as LMW-C1 to LMW-C22. Based on the number and distribution of cysteines, the Glu-3 genes classified into 22 types included 7 conventional types with eight cysteines and 15 variant types with seven or nine cysteines. In addition, two new Glu-A3 genes (GluA-10 and GluA-11) were identified based on their sequence homology, and the connection between different classification methods was analyzed briefly. The results provide insight into the nature of the Glu-3 gene family and are valuable for molecular marker-assisted selection of end-use quality traits in wheat improvement. Full article

The detection of allergens is essential for ensuring food safety, protecting public health, and providing accurate information to consumers. Wheat (Triticum aestivum L.) and maize (Zea mays L.) are recognized as important food allergens. In this study, novel PCR methods were developed for the reliable detection of wheat and maize allergens, including wheat high-molecular-weight glutenin subunit (HMW-GS) and low-molecular-weight glutenin subunit (LMW-GS), as well as three maize allergens, namely, Zea m 14, Zea m 8, and zein. Wheat and maize genomic DNA, as well as allergen genes, were examined during 60 min of baking at 180 °C and 220 °C. Agarose gel electrophoresis revealed degradation of genomic DNA and amplified PCR fragments in correlation with increasing baking temperature and time. For each target gene, the best primers were identified that could detect HMW-GS and LMW-GS genes in wheat samples and Zea m 14, Zea m 8, and zein genes in maize samples after baking at 220 °C for 60 min and 40 min, respectively. The results indicate that these PCR methods can be used for the reliable and sensitive detection of wheat and maize allergens in processed foods. Full article

Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai 22 and Zhoumai 23 to investigate the effects of allelic variations at the Glu-A3 locus—specifically Glu-A3a, Glu-A3b, Glu-A3c, Glu-A3d, Glu-A3e, Glu-A3f, and Glu-A3g—on protein content, gluten properties, dough farinograph properties, cooking properties of fresh wet noodles (FWNs), and textural properties of FWNs and frozen cooked noodles (FZNs). The results demonstrated that Glu-A3f exhibited superior grain protein content. Glu-A3e negatively impacted the gluten index, and Glu-A3g showed favorable dry gluten content. Glu-A3b displayed enhanced dough mixing tolerance. Importantly, Glu-A3b was associated with improved hardness in FWNs, while Glu-A3g contributed to higher hardness and chewiness in FZNs. These findings provide critical insights for breeding elite wheat cultivars tailored for noodle production and optimizing specialty flour development. Full article

Cosmetic formulations are complex mixtures of ingredients that must fulfill several requirements. One of the challenges of the cosmetic industry is to find natural alternatives to replace synthetic polymers, preserving desirable sensory characteristics. The aim of this work is to induce the formation of gels, by replacing synthetic polymers with a low-molecular-weight gelator (LMWG), a small molecule able to self-assemble and form supramolecular networks. The impact of low-molecular-weight gelators on the environment is reduced as they are highly biodegradable. Thus, the behavior of solutions containing Boc-L-Dopa(Bn)₂-OH, an LMWG, together with ten different anionic surfactants, was studied to understand if the LMWG may act as a rheological modifier by increasing the viscosity of the formulation or forming gels with these ingredients. An amphoteric surfactant, cocamidopropyl betaine (CAPB), often used to increase cleansing gentleness, was also added to the solutions to better mimic a cosmetic formulation. In most cases, the addition of the gelator at only a 1% w/v concentration induces the gelification or an increase in the viscosity of the solutions, thus showing that this molecule is also able to self-assemble in complex mixtures. Full article

Gelling agents are critical for food texture and stability; usually, polymeric substances are employed. Low-molecular-weight gelators (LMWG) like phenylalanine (PHE) form supramolecular gels. However, food applications are limited due to amino acid derivatization or gelling solvent. This study characterizes PHE, water, and propylene glycol solutions and their gelling capability when cooled or stirred. Gelation is faster at higher stirring speeds. Gel strength increases if pH is near the PHE isoelectric point or at higher PHE concentrations, which increases gel transition temperature. Solutions develop browning in xylose (XYL) presence via first-order kinetics, accelerated by increasing PHE or xylose concentration. Full article

Background: The low molecular weight glutenin subunits (LMW-GS) of wheat have great effects on food processing quality, but the resolution of LMW-GS and the scoring of their alleles by direct analysis of proteins are difficult due to the larger number of expressed subunits and high similarity of DNA sequences. It is important to identify and classify the LMW-GS genes in order to recognize the LMW-GS alleles clearly and develop the functional markers. Methods: The LMW-GS genes registered in GenBank were searched at NCBI, and 593 Glu-3 genes with complete coding sequences were obtained, including 146 Glu-A3, 136 Glu-B3, and 311 Glu-D3. Sequence analysis and characterization of DNA and deduced amino acids were performed using the software DNAman. Results: The alignment and classification showed that there were at least 9 genes with 69 allelic variants at the Glu-A3 locus, 11 genes with 64 allelic variants at the Glu-B3 locus, and 10 genes with 96 variants at the Glu-D3 locus, respectively. Furthermore, the specificity of some Glu-3 genes and their variations was analyzed. Conclusions: The results were beneficial to understanding the LMW-GS genes fully and to developing the functional markers and will provide a theoretical reference for the quality improvement of wheat variety. Full article

The physical characteristics of a supramolecular gel are greatly influenced by the nature and arrangement of functional groups in the gelator. This work focuses on the impact of the functional groups, specifically the hydroxyl group, on the stimuli-responsive properties of a gel. We used a C₃-symmetric benzene-1,3,5-tricarboxamide (BTA) platform, which was attached to the methyl ester of phenylalanine (MPBTA) and tyrosine (MTBTA). The gelation studies revealed that MPBTA gelled in alcohols, non-polar aromatic solvents, and aqueous mixtures (1:1, v/v) of high-polar solvents, whereas MTBTA gelled only in an aqueous mixture of DMF (1:1, v/v). The mechanical and thermal strength of the gels were evaluated by rheological and T_gel studies, and the results indicated that MPBTA gels were stronger than MTBTA gels. The gels were characterized by powder X-ray diffraction and scanning electron microscopy (SEM). The analysis of stimuli-responsive properties revealed that MPBTA gels were intact in the presence of sodium/potassium salts, but the MTBTA gel network was disrupted. These results indicate that the elegant choice of functional groups could be used to tune the constructive or destructive stimuli-responsive behavior of gels. This study highlights the significant role of functional groups in modulating the stimuli-responsive properties of supramolecular gels. Full article

Self-assembled peptide-based hydrogels have attracted considerable interest from the research community. Particularly, low molecular weight gelators (LMWGs) consisting of amino acids and short peptides are highly suitable for biological applications owing to their facile synthesis and scalability, as well as their biocompatibility, biodegradability, and stability in physiological conditions. However, challenges in understanding the structure–property relationship and lack of design rules hinder the development of new gelators with the required properties for several applications. Hereby, in the plethora of peptide-based gelators, this review discusses the mechanical properties of single amino acid and dipeptide-based hydrogels. A mutual analysis of these systems allows us to highlight the relationship between the gel mechanical properties and amino acid sequence, preparation methods, or N capping groups. Additionally, recent advancements in the tuning of the gels’ rheological properties are reviewed. In this way, the present review aims to help bridge the knowledge gap between structure and mechanical properties, easing the selection or design of peptides with the required properties for biological applications. Full article

Chemiluminescence in solution-based systems has been extensively studied for the chemical analysis of biomolecules. However, investigations into the control of chemiluminescence reactions in gel-based systems, which offer flexibility in reaction conditions (such as the softness of the reaction environment), have only recently begun in polymer materials, with limited exploration in low-molecular-weight gelator (LMWG) systems. In this study, we investigated the chemiluminescence behaviors in the gel states using LMWG systems and evaluated their applicability to fluorescent-dye-containing molecular organogel systems/oxidant-containing aqueous systems. Using diethyl succinate organogels composed of 12-hydroxystearic acid as a molecular organogelator, we examined the fluorescent properties of various fluorescent dyes mixed with oxidant aqueous solutions. As the reaction medium transitioned from the solution to the gel state, the emission color and chemiluminescence duration changed significantly, and distinct characteristics were observed, for each dye. This result indicates that the chemiluminescence behavior differs significantly between the solution and gel states. Additionally, visual inspection and dynamic viscoelastic measurements of the mixed fluorescent dye-containing molecular gels and oxidant-containing aqueous solutions confirmed that the chemiluminescence induced by the mixing occurred within the gel phase. Furthermore, the transition from the solution to the gel state may allow for the modulation of the mixing degree, thereby enabling control over the progression of the chemiluminescence reaction. Full article

We modified C₃-symmetric benzene-1,3,5-tris-amide (BTA) by introducing flexible linkers in order to generate an N-centered BTA (N-BTA) molecule. The N-BTA compound formed gels in alcohols and aqueous mixtures of high-polar solvents. Rheological studies showed that the DMSO/water (1:1, v/v) gels were mechanically stronger compared to other gels, and a similar trend was observed for thermal stability. Powder X-ray analysis of the xerogel obtained from various aqueous gels revealed that the packing modes of the gelators in these systems were similar. The stimuli-responsive properties of the N-BTA towards sodium/potassium salts indicated that the gel network collapsed in the presence of more nucleophilic anions such as cyanide, fluoride, and chloride salts at the MGC, but the gel network was intact when in contact with nitrate, sulphate, acetate, bromide, and iodide salts, indicating the anion-responsive properties of N-BTA gels. Anion-induced gel formation was observed for less nucleophilic anions below the MGC of N-BTA. The ability of N-BTA gels to act as an adsorbent for hazardous anionic and cationic dyes in water was evaluated. The results indicated that the ethanolic gels of N-BTA successfully absorbed methylene blue and methyl orange dyes from water. This work demonstrates the potential of the N-BTA gelator to act as a stimuli-responsive material and a promising candidate for water purification. Full article

The combination of lyotropic liquid crystals (LLCs) and low-molecular-weight gelators (LMWGs) for the formation of lyotropic liquid crystal gels (LLC gels) leads to a versatile and complex material combining properties of both parent systems. We gelled the calamitic nematic N_C phases of a binary and ternary system using the LMWG 3,5-bis-(5-hexylcarbamoyl-pentoxy)-benzoic acid hexyl ester (BHPB-6). This binary system consists of the surfactant N,N-dimethyl-N-ethyl-1-hexadecylammonium bromide (CDEAB) and water, whereas the ternary system consists of the surfactant N,N,N-trimethyl-N-tetradecylammonium bromide (C₁₄TAB), the cosurfactant n-decanol, and water. Though containing similar surfactants, the gelled N_C phases of the binary and ternary systems show differences in their visual and gel properties. The gelled N_C phase of the binary system remains clear for several days after preparation, whereas the gelled N_C phase of the ternary system turns turbid within 24 h. We investigated the time evolution of the gel strength with oscillation rheology measurements (a) within the first 24 h and (b) up to two weeks after gel formation. The shape of the fibers was investigated over different time scales with freeze fracture electron microscopy (FFEM). We demonstrate that despite their similarities, the two LLC gels also have distinct differences. Full article

Traditional cleaning methods for removing undesired substances from artworks often involve the use of toxic volatile solvents, raising concerns about human health and environmental impact. Over time, various cleaning systems, such as thickeners, rigid, peelable, and nanostructured gels, have been introduced in the conservation sector to minimize solvent use and toxicity. However, these methods are primarily tailored for aqueous solutions or medium-to-high-polar solvents, leaving sustainable organogels for low-polar solvents largely unexplored. This paper explores the application of Low-Molecular-Weight Gelators (LMWGs) in the field of cultural heritage conservation, focusing on their potential to gel low-polar organic solvents. LMWGs, including cholesterol derivatives, fatty acid-derived compounds, anthryl, anthraquinone, amino acid, and saccharide-based organogelators, offer biocompatible and cost-effective options by forming supramolecular gels that immobilize solvents and reduce their release into the environment. This study highlights the need to transition from traditional, often toxic, solvents to greener and more sustainable cleaning systems by emphasizing LMWGs’ biodegradability, biocompatibility, and sustainability. While challenges such as optimizing gel properties and ensuring compatibility with artwork surfaces still need to be addressed, LMWGs hold promise as organogelators in conservation practice. Further research into LMWGs should focus on their optimization for conservation applications by adjusting their rheological properties and physico-chemical stability. Full article

Herein, the problem concerning the poorer mechanical properties of gels based on low molecular weight gelators (LMWGs)—L-cysteine and silver nitrate—was solved by the addition of various polymers—polyvinyl alcohol (PVA), polyvinyl pyrrolidone (PVP) and polyethylene glycol (PEG)—to the initial cysteine–silver sol (CSS). The physicochemical methods of analysis—viscosimetry, UV spectroscopy, DLS, and SEM—identified that cysteine–silver hydrogels (CSG) based on PVA possess the best rheological properties and porous microstructure (the average pore size is 2–10 µm) compared to gels without the polymer or with PVP or PEG. Such gels are able to form cysteine–silver cryogels (CSC) and then porous cysteine–silver films (CSF) with an average pore size of 10–20 µm and good mechanical, swelling, and adhesion to skin characteristics as long as the structure of CSS particles remains stable. In vitro experiments have shown that hydrogels are non-toxic to normal human fibroblast cells. The obtained materials could potentially be applied to regenerative medicine. Full article

Low-molecular-weight gelators (LMWGs) are compounds with an intrinsic tendency to self-assemble forming various supramolecular architectures via non-covalent interactions. Considering that the development of supramolecular assemblies through the synergy of molecules is not entirely understood at the molecular level, this study introduced a Fmoc-short peptide and four Fmoc-amino acids as building blocks for the self-assembly/co-assembly process. Hence, we investigated the formation of supramolecular gels starting from the molecular aggregation following two triggering approaches: solvent/co-solvent method and pH switch. The complex morphological analysis (POM, AFM, and STEM) offered an insight into the spontaneous formation of well-ordered nanoaggregates. Briefly, POM and AFM images demonstrated that self-assembled gels present various morphologies like dendrimer, spherulite, and vesicle, whereas all co-assembled supramolecular systems exhibit fibrillar morphologies as a result of the interaction between co-partners of each system. STEM study has confirmed that the molecules interact and join together, finally forming a fibrous network, an aspect seen in both self-assembled and co-assembled gels. XRD allowed the determination of the molecular arrangement. The study emphasized that the Fmoc motif protected the amino groups and facilitated gelation through additional π-π interactions. Full article