scholarly journals Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

2015 ◽  
Vol 3 (5) ◽  
pp. 370-375 ◽  
Author(s):  
Maryam Araghi ◽  
Zeinab Moslehi ◽  
Abdorreza Mohammadi Nafchi ◽  
Amir Mostahsan ◽  
Nima Salamat ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish ◽  
Cross Linker

scholarly journals The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin

2021 ◽  
Vol 18 (111) ◽  
pp. 267-277
Author(s):  
Elnaz Parsaie ◽  
Abdorreza Mohammadi Nafchi ◽  
Leila Nouri ◽  
◽  
◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Tannic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Cold Water Fish Gelatin Methacryloyl Hydrogel for Tissue Engineering Application

PLoS ONE ◽  
2016 ◽  
Vol 11 (10) ◽  
pp. e0163902 ◽  
Author(s):  
Hee Jeong Yoon ◽  
Su Ryon Shin ◽  
Jae Min Cha ◽  
Soo-Hong Lee ◽  
Jin-Hoi Kim ◽  
...  
Keyword(s):  
Tissue Engineering ◽  
Cold Water ◽  
Engineering Application ◽  
Tissue Engineering Application ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3051
Author(s):  
Svetlana R. Derkach ◽  
Nikolay G. Voron’ko ◽  
Yuliya A. Kuchina ◽  
Daria S. Kolotova
Keyword(s):  
Food Industry ◽  
Cold Water ◽  
Spatial Network ◽  
Fish Gelatin ◽  
Polyelectrolyte Complexes ◽  
Melting Temperatures ◽  
Gelatin Gels ◽  
Water Fish ◽  
Triple Helices ◽  
Bovine Gelatin

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.

scholarly journals Pharmacokinetics comparison of four major bio-active components in normal and blood stasis rats after administration of Naoxintong Capsule by UPLC-TQ/MS

2020 ◽  
Author(s):  
Wei-Xia Li ◽  
Pan-pan Chen ◽  
Shuqi Zhang ◽  
Man-man Li ◽  
Hui Zhang ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cold Water ◽  
Pathological Condition ◽  
Blood Stasis ◽  
Cerebrovascular Diseases ◽  
Tanshinone Iia ◽  
Pharmacokinetic Parameters ◽  
Active Components ◽  
Significant Difference

Abstract Background Blood stasis is one major cause of cardiovascular and cerebrovascular diseases. Naoxintong capsule (NXTC), a Chinese patent medicine, has been widely employed in the prevention and treatment against cardiovascular and cerebrovascular diseases. However, the pharmacokinetics comparison of NXTC in normal and blood stasis rats were remain obscured. Methods Acute blood stasis rats were induced by being placed in ice-cold water during the interval between two injections of adrenaline hydrochloride. Normal and blood stasis rats were administrated of NXTC suspension at the dosage of 5 g⋅kg -1 , and blood was collected at different time points after then. Concentrations of four main components including caffeic acid, ferulic acid, formononetin and tanshinone IIA in rat plasma were quantified by UPLC-TQ/MS. The pharmacokinetic parameters were calculated by Phoenix WinNonlin v6.2 software. Results It was found that C max , AUC all , AUC INF_obs , Vz_F_obs and MRT last of ferulic acid, AUC all, Vz_F_obs and MRT last of caffeic acid in blood stasis rats were significantly different ( P < 0.05) from normal rats. Compared with normal rats, C max of ferulic acid and formononetin decreased significantly in the plasma of acute blood stasis rats, AUC all of caffeic acid and ferulic acid decreased notably, AUC INF_obs of ferulic acid decreased remarkably, Vz_F_obs and MRT last of ferulic acid and caffeic acid increased reversely. It is suggested that the absorption of the four components of NXTC in acute blood stasis rats was weakened, and the elimination time was prolonged. Conclusions The significant difference in some different parameters of the 4 NXTC components in normal and blood stasis rats might be caused by increasing of blood viscosity and slowing down of blood flow in acute blood stasis rats. The pharmacokinetic study under pathological condition provided important information for more rational use of NXTC in clinical situations.

Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

2009 ◽  
Vol 95 (2) ◽  
pp. 327-331 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Syed H. Imam ◽  
Greg M. Glenn ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Cold Water ◽  
Fish Gelatin ◽  
Drying Temperature ◽  
Gelatin Films ◽  
Water Fish

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

2008 ◽  
Vol 44 (11) ◽  
pp. 3748-3753 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Haani Jafri ◽  
Rajnesh Narayan ◽  
...  
Keyword(s):  
Cold Water ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Water Fish ◽  
Mechanical Barrier

Proteolytic degradation of cold-water fish gelatin solutions and gels

2008 ◽  
Vol 43 (2) ◽  
pp. 192-197 ◽  
Author(s):  
Geir Solgaard ◽  
Ingvild J. Haug ◽  
Kurt I. Draget
Keyword(s):  
Cold Water ◽  
Proteolytic Degradation ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals Visible light-induced crosslinking of unmodified gelatin with PEGDA for DLP-3D printable hydrogels

2021 ◽  
Vol 4 (s1) ◽  
Author(s):  
Michael Zanon ◽  
Desirée Baruffaldi ◽  
Marco Sangermano ◽  
Candido Fabrizio Pirri ◽  
Francesca Frascella ◽  
...  
Keyword(s):  
Visible Light ◽  
Cell Viability ◽  
Cold Water ◽  
Fish Gelatin ◽  
Digital Light Processing ◽  
Support Cell ◽  
Water Fish ◽  
The Creation

The 3D printability of cold-water fish gelatin used as co-initiating species for the crosslinking of PEGDA monomers in presence of camphorquinone (through a Norrish II reaction) is evaluated. The 3D digital light processing (DLP) leads to the creation of biocompatible printed structures able to support cell viability and proliferation.

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