Results 21 to 30 of about 2,734 (263)

Sulfated Polysaccharides from Marine Algae as a Basis of Modern Biotechnologies for Creating Wound Dressings: Current Achievements and Future Prospects

Biomedicines, 2020
Wound healing involves a complex cascade of cellular, molecular, and biochemical responses and signaling processes. It consists of successive interrelated phases, the duration of which depends on a multitude of factors.
Boris G. Andryukov, Natalya N. Besednova, Tatyana A. Kuznetsova, Tatyana S. Zaporozhets, Svetlana P. Ermakova, Tatyana N. Zvyagintseva, Ekaterina A. Chingizova, Anna K. Gazha, Tatyana P. Smolina   +8 more
doaj   +1 more source

The Potency of Seaweed Sulfated Polysaccharides for the Correction of Hemostasis Disorders in COVID-19

Molecules, 2021
Hemostasis disorders play an important role in the pathogenesis, clinical manifestations, and outcome of COVID-19. First of all, the hemostasis system suffers due to a complicated and severe course of COVID-19.
Tatyana A. Kuznetsova, Boris G. Andryukov, Ilona D. Makarenkova, Tatyana S. Zaporozhets, Natalya N. Besednova, Ludmila N. Fedyanina, Sergey P. Kryzhanovsky, Mikhail Yu. Shchelkanov   +7 more
doaj   +1 more source

Potential Use of Carrageenans against the Limestone Proliferation of the Cyanobacterium Parakomarekiella sesnandensis

Applied Sciences, 2021
Stone biodeterioration by cyanobacteria is a common issue in the field of cultural heritage. As they are considered the first stone colonizers, the need to control their growth has increased.
Fabiana Soares, João Trovão, Francisco Gil, Lídia Catarino, Igor Tiago, António Portugal, Susana M. Cardoso   +6 more
doaj   +1 more source

Development of Bi- and Tri-Layer Nanofibrous Membranes Based on the Sulfated Polysaccharide Carrageenan for Periodontal Tissue Regeneration

Marine Drugs, 2023
Periodontitis is a microbially-induced inflammation of the periodontium that is characterized by the destruction of the periodontal ligament (PDL) and alveolar bone and constitutes the principal cause of teeth loss in adults.
Stefanos Kikionis, Konstantina Iliou, Aikaterini G. Karra, Georgios Polychronis, Ioannis Choinopoulos, Hermis Iatrou, George Eliades, Efthymia Kitraki, Ioulia Tseti, Spiros Zinelis, Efstathia Ioannou, Vassilios Roussis   +11 more
doaj   +1 more source

Marine Algae Polysaccharides as Basis for Wound Dressings, Drug Delivery, and Tissue Engineering: A Review

Journal of Marine Science and Engineering, 2020
The present review considers the physicochemical and biological properties of polysaccharides (PS) from brown, red, and green algae (alginates, fucoidans, carrageenans, and ulvans) used in the latest technologies of regenerative medicine (tissue ...
Tatyana A. Kuznetsova, Boris G. Andryukov, Natalia N. Besednova, Tatyana S. Zaporozhets, Andrey V. Kalinin   +4 more
doaj   +1 more source

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

Foods, 2022
The use of emulsifiers in processed foods and the rapid epidemic development of metabolic syndrome in Western countries over the past 20 years have generated growing interest.
Martina De Siena, Pauline Raoul, Lara Costantini, Emidio Scarpellini, Marco Cintoni, Antonio Gasbarrini, Emanuele Rinninella, Maria Cristina Mele   +7 more
doaj   +1 more source

Ice recrystallization inhibition of commercial kappa-, iota-, and lambda-carrageenans

, 2021
In this study, the structural composition of commercial kappa (kappa)-, iota (iota)-, lambda (lambda)-carrageenans was examined by using H-1 NMR spectroscopy, and the IRI activity of these different carrageenan samples was examined in sucrose solution ...
KIRAN YILDIRIM, BERÇEM
core   +1 more source

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Foods, 2021
Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from algae and derived ingredients, with emphasis on the
Fatma Boukid, Massimo Castellari
doaj   +1 more source

Determination by ICP-MS of Essential and Toxic Trace Elements in Gums and Carrageenans Used as Food Additives Commercially Available in the Portuguese Market

Foods, 2023
Gums and carrageenans are food additives widely used in food preparations to improve texture and as viscosifiers. Although they are typically added in small amounts, nowadays people tend to use more and more pre-prepared food.
Rui Azevedo, Ana Rafaela Oliveira, Agostinho Almeida, Lígia Rebelo Gomes   +3 more
doaj   +1 more source

From Seaweeds to Hydrogels: Recent Progress in Kappa-2 Carrageenans [PDF]

, 2023
Hybrid carrageenans, also called kappa-2 (K2) or weak kappa, are a class of sulfated polysaccharides with thermo-reversible gelling properties in water and are extracted from a specific family of red seaweeds.
Amine Ben Yahia, Loïc Hilliou, Adel Aschi, Aschi, Adel, Hilliou, L., Hiléia K. S. Souza, Souza, Hiléia K. S., Wala Kraiem, Ben Yahia, Amine, Kraiem, Wala   +9 more
core   +1 more source