Wahyu Ramadhan
@ipb.ac.id
Department of Aquatic Product Technology/Faculty of Fisheries and Marine Science, IPB University
Assistant Professor/ IPB University
RESEARCH, TEACHING, or OTHER INTERESTS
Aquatic Science, Food Science, Biomaterials, Nutrition and Dietetics
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Novitri Hastuti, Luciasih Agustini, Safrina Dyah Hardiningtyas, Wahyu Ramadhan, Dian Anggraini Indrawan, Maya Ismayati, and Aisiyah Tazkiatunnisa
AIP Publishing
Budiono Ujaya Putra, Safrina Dyah Hardiningtyas, Novitri Hastuti, Wahyu Ramadhan, Uju, Muhamad Alif Razi, and Luciasih Agustini
Elsevier BV
Wahyu Ramadhan, Sri Purwaningsih, and Salma Nafisah
Wiley
SummaryDespite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation. Therefore, this study aims to examine the effects of microwave cooking on the physical and sensory properties of seaweed‐based analogue rice. The experiment was carried out using various microwave power levels (180, 270 and 360 W) and heating duration (5 and 7 min). The optimal condition was achieved at 270 W for 7 min, leading to 94% water absorption, with L*, a* and b* values of 51.99, −0.75 and 8.09 respectively. The texture profile analysis showed hardness, springiness, cohesiveness, adhesiveness and chewiness of 10.52 N, 0.69 mm, 0.60, 71.30 g.s and 4.29 mJ respectively. The check‐all‐that‐apply sensory evaluation was also described the dominant sensory attributes of product. This method also demonstrated greater chemical compound and energy consumption when compared to conventional cooking methods. Eventually, this finding anticipates high rice demand and promotes seaweed‐based analogue rice as a new functional food with convenient cooking methods to address the growing need for efficient and time‐saving food preparation in modern lifestyles.
Wahyu Ramadhan, Mega Dwi Yanti, Kustiariyah Tarman, Vepry Oktaviarty, and Meydia
EDP Sciences
Conventional seaweed beverages often concentrate solely on individual compounds, lacking the integration of complementary herbs. This study aimed to develop a functional tisane using Sargassum sp., butterfly pea flowers, and sappan wood, resulting in an antioxidant-rich tisane with favourable sensory attributes and storage stability. The research consisted of two phases: formulating the functional tisane and evaluating its quality stability. Sargassum sp. tisane contained flavonoids, saponins, phenols, and tannins. Hedonic testing revealed that the composition of Sargassum sp. significantly influenced taste and aroma preferences, with Formula F1 (ginger) achieving the highest taste score of 3.87. Formula F1 included sterols, saponins, and tannins, with an antioxidant content of 9.93 ppm. While the tisane’s pH slightly decreased during storage, importantly antioxidant activity remained consistently high until the end of storage. Microbial and other shelf-life parameters were evaluated using a combination of low-temperature storage and standard food preservatives in sterilized bottles. In conclusion, this study highlighted the potential of formulating a functional tisane using Sargassum sp., butterfly pea flowers, and sappan wood. These findings contributed to an improved comprehension of how to create appealing, stable, and bioactive-rich tisanes by utilizing a combination of marine herbs.
Wahyu Ramadhan, Fadya Aliciya Ramadhani, Devani Sevica, Safrina Dyah Hardiningtyas, and Desniar
EDP Sciences
Probiotic drinks have various benefits for the digestive tract. However, there is a problem with ensuring the viability of probiotics and their functionality while passing through the digestive tract to the large intestine, thus an alternative strategy is needed to maintain the viability of probiotics, namely hydrogel encapsulation of natural biopolymers such as ulvan and alginate. Hydrogels constructed from ulvan and alginate were predicted to be suitable for the challenge as a probiotic bioreactor that could stimulate human digestive health because its porosity and retention capacity could be chemically controlled. The aims of the study were to evaluate the characteristics of the selected ulvan concentrations and to determine the resistance of encapsulated probiotic bacteria in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The research involved characterizing the hydrogel using different concentrations of ulvan (1%, 2%, 3%, and 4%) along with 2% alginate. Ulvan-alginate hydrogel produced the highest gel fraction and swelling ratio of 98.8% and 19.7%. The hydrogel system composed of 1% ulvan and 2% alginate effectively preserved the viability of probiotic bacteria in both SGF and SIF environments, with survival rates of 3.41 × 107 and 0.14 × 107 log CFU/g, respectively.
Wahyu Ramadhan, William Vito Krisnawan, Anita Nurul Firdaos, Bambang Riyanto, Sugeng Heri Suseno, Wini Trilaksani, Joko Santoso, and Rizfi Fariz Pari
Wiley
SummaryThe presence of trans fatty acid in food is often reduced through the use of fat replacers or oleogel technology. However, these alternatives typically encounter a scarcity of resources, specifically vegetable oil, which serves as the primary raw material. In fact, oil derived from marine, particularly fish oil by‐products, can be valorised as a colloidal architecture. Therefore, this study aims to assess the optimal type of oleogelator by applying different concentrations of beeswax (BW) and rice bran wax (RBW) in the generating of oleogel based on fish oil by‐product. Oleogel thermogram showed a shift in the melting point with increasing temperatures for concentrations of 5%, 10% and 15%. Oleogel containing 15% BW and 5% BW had the highest (99.27 ± 0.55%) and lowest (78.20 ± 2.54%) oil binding capacity, respectively. The rheology evaluation showed dynamic shifts in oleogel system as the type and concentration of oleogelator were altered, underscoring the importance of G′ and G″. The use of a 10% oleogelator generated preferable results for both BW and RBW in terms of melting point, OBC, viscous behaviour and appearance of oleogel. Furthermore, this selected oleogel strategy exhibited similar textural properties to commercial margarine when used in a sponge cake as the food model system.
Gracella Kusuma, Vincensius Marcellino, Ata Aditya Wardana, Laras Putri Wigati, Chandra Liza, Retno Wulandari, Raden Haryo Bimo Setiarto, Fumina Tanaka, Fumihiko Tanaka, and Wahyu Ramadhan
Wiley
SummaryThe application of edible films can be an alternative solution for maintaining the quality of post‐harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)‐based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on both sides, revealed with atomic force microscopy. Gas chromatography–mass‐spectrometry verified the main component of LEO, d‐limonene. All prepared film‐forming solution showed good stability with zeta potential values ranging from −76.34 to −35.33 mV. The developed film had a rougher surface due to the presence of oil aggregates and CNC agglomeration during film preparation. The addition of Pickering emulsion showed improvements in terms of mechanical properties (tensile strength 23.61 MPa, and elongation 65.87%), water barrier and the film clarity compared with regular emulsions with synthetic surfactants. It effectively inhibited the growth of harmful microbes that cause the rotting of fresh fruits, i.e., Penicilium digitatum, by 3.87% and 14.83% compared to the conventional emulsion and pectin‐based film, respectively, through the well diffusion test method. Thus, the combination of pectin/CNC/LEO can be used as an alternative active coating for fresh fruit commodities.
Sihono Sihono, Ellya Sinurat, Fateha Fateha, Agus Supriyanto, Theresia Dwi Suryaningrum, Nurhayati Nurhayati, Dina Fransiska, Bagus Sediadi Bandol Utomo, Subaryono Subaryono, Bakti Berlyanto Sedayu,et al.
Indonesian Society Fisheries Product Processing
Nori merupakan produk olahan rumput laut Phorphyra spp. yang berbentuk lembaran kering dan memiliki cita rasa khas. Nori kaya akan protein dan disukai konsumen. Tingkat konsumsi nori di Indonesia yang tinggi berdampak pada nilai impor nori yang meningkat tiap tahunnya. Rumput laut Phorphyra spp. sebagai bahan baku nori hanya tumbuh di perairan sub tropis. Pengembangan nori dari rumput laut lokal Indonesia perlu dilakukan untuk mengurangi ketergantungan produk impor dan meningkatkan nilai tambah rumput laut local. Tujuan penelitian adalah untuk menentukan formula terbaik nori like product dari Ulva spp, Gracilaria sp., dan gliserol menggunakan metode mixture design berdasarkan mutu fisik dan sensori. Penelitian dilakukan dalam 4 tahap, yaitu pembuatan rancangan formulasi nori dengan Design Expert 13® dan penentuan respon, pembuatan nori, analisis respon yang ditentukan, dan optimasi formula yang direkomendasikan. Hasil penelitian menunjukkan bahwa pada respon sifat fisik, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai ketebalan nori, namun secara signifikan memengaruhi nilai kuat tarik dan pemanjangan. Hasil respon terhadap nilai sensori, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna, kenampakan, dan aroma, namun secara signifikan memengaruhi nilai tekstur dan rasa. Komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna kecerahan (L*), namun secara signifikan memengaruhi nilai redness (a*) dan yellowness (b*). Formula nori like product terbaik adalah Ulva spp 26,9%, Gracilaria sp. 4,9%, dan gliserol 2,2%.
WINI TRILAKSANI, BAMBANG RIYANTO, WAHYU RAMADHAN, FAHRI SINULINGGA, and SILVA FAUZIAH
UNS Solo
Abstract. Trilaksani W, Riyanto B, Ramadhan W, Sinulingga F, Fauziah S. 2023. The characteristics of PUFAs-rich virgin fish oil as affected by size of tuna eye. Biodiversitas 24: 6545-6556. The food supplement market expects growth in demand for long-chain omega-3 fatty acids, particularly Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA), which play crucial for brain development and can lower the chances of health issues like depression, Myocardial Infarction (MI), thromboembolism, and cardiac arrhythmias, and have anti-viral effects, boosting the immune system during the pandemic. Therefore, to meet this demand, exploring new sources is crucial. Tuna eyes have emerged as a potential source of DHA; however, quality and standardized sizes pose a challenge as they are by-products. The purpose of this research was to determine how the eye size of tuna affected the quality and yield of fish oil, which is a novel source of omega-3 fatty acids. This study determined the virgin oil profile of tuna eyes, which met the quality standards. The investigation covered morphology, chemical composition, heavy metal content, oil yield and quality, fatty acid composition, and related health lipid indices (Atherogenicity Index (AI) and Thrombogenicity Index (TI)). For the size specifications, tuna eyes were classified into three groups based on their diameter, namely 'small' (<6 cm), 'medium' (6-9 cm), and 'large' (>9 cm). The results showed that eye size directly influenced the weight, fat content, and oil yield, with negligible disparity in chemical composition except for the fat content; the larger the eyes, the higher the oil yield. Tuna eye oil had a safe composition for consumption with low or undetected heavy metals, the oil's oxidative level met CODEX standards, and the fatty acid profile revealed DHA as the most abundant fatty acid, reaching 36.95%. The predominance of n-3 series values in the fatty acid composition of tuna's eye was 9-12 times greater than that of n-6 fatty acid values. The values of AI and TI were 0.33 and 0.12; 0.47 and 0.20; 0.55 and 0.20 for large, small, and medium eyes, respectively. The study highlights tuna eyes' unique characteristics and potential applications in the food supplement industry.
Bambang Riyanto, Wahyu Ramadhan, and Rezhelena Moesriffah
The Korean Society of Fisheries and Aquatic Science
Sea cucumbers ( Holothuria scabra ), also known as beche-de-mer, are highly valued as a luxurious food item and have been utilized as a traditional tonic food in various Asian countries for centuries. The body walls of sea cucumbers are the main edible part, which are primarily composed of glycosaminoglycan (GAG). The rehydration of dried sea cucumber is a crucial step prior to further processing. The aim of this study was to assess the impact of ultrasound-assisted rehydration (UAR) on the quality of dried sea cucumbers. The experiment used four different rehydration methods, including conventional methods at 27 ℃ (KV27 ℃ ) and 15 ℃ (KV15 ℃ ), as well as a combination of ultrasound at 27 ℃ with conventional at 15 ℃ (UAR27 + KV15 ℃ ) and ultrasound at 15 ℃ with conventional at 15 ℃ (UAR15 + KV15 ℃ ). Results indicated that the rehydration rate (RR) was significantly affected by both the rehydration method and the temperature used ( p < 0.05). UAR27 + KV15 ℃ was identified as the most effective method in terms of rehydration behavior and quality characteristics of dried sea cucumber, with a RR of 0.58 ± 0.53 gH 2 O/hour and reduced rehydration time of up to 28 hours. Moreover, the UAR27 + KV15 ℃ method demonstrated superior rehydration potential, nutritional value (proximate composition and sulfate content), color, lower energy, and microstructure properties compared to the other methods. The sulfate content and yield of sulfated GAGs were determined to be 89.4 mg/g and 52.8 µg/g, respectively. Confirmation of the absorption band of the sulfate group showed the presence of 3-N-acetyl galactosamine at a wavelength of 1,269 cm –1 and C-O-S at 860 cm –1 . The sea cucumbers treated with UAR exhibited a GAG content approximately 2.9 times higher than those rehydrated with the conventional method. Eventually, the combination of UAR at 27 ℃ with conventional at 15 ℃ methods can significantly accelerate the rehydration of sea cucumber without negatively affecting its physical quality properties.
B Riyanto, W Ramadhan, and A I Putri
IOP Publishing
Abstract Renewable material innovation has shifted from inorganic materials to biological materials. Especially due to the demands of modern applications in food, biomedicine, and environmental sustainability. The peculiarity of the horseshoe crab is in the prosoma with a hollow structure (foam). The development of structural specifications also leads to non-destructive modern measurements using acoustic response impulse. This study aimed to determine the specifications foam material (shape and size) of the prosoma Tachypleus gigas and Carcinoscorpius rotundicauda using acoustic impulse responses. The research includes the characterization of the components and structure of the foam material prosoma using acoustic impulse response The prosoma components of T. gigas and C. rotundicauda have high protein and crude fiber, as well as functional groups according to chitin. The weight of T. gigas and C. rotundicauda ranges 484.33 ± 5.13 g and 493.33 ±15.28 g and densities of 1206.45 ± 148.01 kg/m3 and 1264.60 ± 120.01 kg/m3, but have differences in pore diameter and strut, 431.39μm ± 166.22 and 153.30μm ± 33.62 for pore diameter and strut, 120.09μm ± 57.83 and 98.0881μm ± 26.75 and compressive strength of 220.68 kPa and 285.88 kPa, and elasticity of 17.85 and 38.12.
W Ramadhan, J Santoso, W Trilaksani, and F J Rieuwpassa
IOP Publishing
AbstractSince the commercial wet surimi should be stored at frozen temperature, thus requires space and high energy consumption. Interestingly, surimi in dried powder form reveals the new prospect of relieving those drawbacks of wet surimi. However, the drying process indicates fast hydration that may affect water and protein content loss, causing a reduction of gelling capacity. To date, this study aimed to determine the right type and concentration of cryoprotectant to protect the quality of red tilapia surimi powder during its freeze-drying process. The inclusion of different cryoprotectants was obtained in the production of surimi powder, namely surimi powder with cryoprotectant blend I (4% sucrose, 4% sorbitol, 0.3% polyphosphate) (DB4), cryoprotectant blend II (8% sucrose, 8% sorbitol, 0.5% polyphosphate) (DB 8), trehalose 2 (TH2), 4 (TH4), 6 (TH6) and 8% (TH8) and as well as surimi powder without cryoprotectant as the control (WD). The generated surimi powder with various cryoprotectant types was evaluated for the whiteness degree, myofibril content, gel strength, emulsion capacity, and foaming capacity. The generated surimi powder with TH8 showed the most acceptable result with myofibril 1.098±0.103 mg/mL, gel strength 1156.65±41.32 gf/cm2, whiteness 90.35%, emulsion capacity 79.1% and foaming capacity 39.12%.
F.J. Rieuwpassa, E.J. Karimela, E. Chayono, A.M. Tomasoa, N.M.S. Ansar, W.A. Tanod, L.M.H. Nadia, W. Ramadhan, A.F. Ilhamdy, and F. Rieuwpassa
Rynnye Lyan Resources
The utilization of tilapia fish as a source of protein stock is not only to empower its abundance in aquaculture production but also as enrichment material for low protein food products such as food products for children under five years. However, the physicochemical characterization of amino acids and fatty acids remains limited. This study aimed to characterize the physicochemical composition, amino acids, and fatty acids profile of fish protein concentrate (FPC) extracted from cultivated tilapia using isopropyl alcohol. Following deboning, fish were minced and subsequently immersed in isopropyl alcohol (1:3 w/v) for 24 hrs, sieved, dried, and ground to yield FPC powder. Then, the moisture content, protein, fatty acids, whiteness index, bulk density, odour, water absorption, oil absorption, and amino acids profile of FPC powder were analysed. The results showed the current tilapia FPC as category C, containing 56.93±0.31% of protein, 7.40±0.01% of lipid, 65.84±0.10% of whiteness index, 2.40±0.14 mL/g of water absorption, 0.52±0.01 g/mL of bulk density and 1.03±0.24 of oil absorption. Tilapia FPC had 11 essential amino acids (58.81%) and 9 nonessential amino acids (41.19%). The tilapia FPC also contained 8 saturated fatty acids, 7 monounsaturated fatty acids, and 12 polyunsaturated fatty acids. Essential amino acids and unsaturated fatty acids content of the tilapia FPC shows promising potential in improving nutritional values of food for under five years old children, with potential benefits ranging from emotional intelligence, brain, and mental development.
Wa Ode Nur Asma La Dia Nur, Wini Trilaksani, and Wahyu Ramadhan
Indonesian Society Fisheries Product Processing
Omega-3 dengan kandungan asam docosahexaenoic (DHA) dan asam eicosapentaenoic (EPA) yang tinggi telah dilaporkan pada by-product dalam berbagai riset dunia selama 10 tahun terakhir. Disisi lain, bahan baku minyak ikan omega-3 di Indonesia umumnya didominasi oleh minyak impor. Uniknya, sumber omega-3 bisa didapatkan dari by-product industri pengolahan perikanan seperti pada mata ikan tuna. Pemanfaatan dari by-product industri pengolahan tuna ini dapat menjadi sumber bahan baku terbarukan juga sebagai upaya penanganan dan pemanfaatan dari by-product perikanan. Namun, kualitas minyak ikan yang dihasilkan dari by-product perikanan umumnya belum memenuhi baku mutu yakni masih tingginya bilangan peroksida. Bilangan peroksida menunjukkan terjadinya oksidasi primer pada minyak ikan. Penelitian ini bertujuan untuk mengevaluasi efektivitas berbagai adsorben dengan rujukan riset terdahulu dalam upaya penurunan bilangan peroksida pada minyak mata ikan tuna. Metode penelitian ini menggunakan tiga jenis adsorben yakni magnesol, bentonite, dan zeolite. Hasil penelitian menunjukkan bahwa perlakuan netralisasi 16°Be dilanjutkan dengan bleaching menggunakan magnesol mampu menurunkan nilai peroksida 56,62±7,07 meq/kg menjadi 11,28±0,73 meq/kg, bentonite menjadi 35,21±2,81 meq/kg, dan zeolite menjadi 35,65±1,89 meq/kg. Pemurnian minyak mata tuna menggunakan magnesol merupakan perlakuan terbaik dalam menurunkan bilangan peroksida jika dibandingkan dengan adsorben bentonit dan zeolite. Efektivitas penurunan mencapai 80% dalam menurunkan nilai peroksida pada minyak mata ikan tuna.
Wahyu Ramadhan, Uju Uju, Safrina Dyah Hardiningtyas, Rizfi Fariz Pari, Nurhayati Nurhayati, and Devani Sevica
Indonesian Society Fisheries Product Processing
Ulvan merupakan polisakarida bersulfat utama dari rumput laut Ulva yang memiliki aktivitas biologis penting. Umumnya ulvan diekstrak menggunakan suhu tinggi dan dengan rentang waktu yang lama, oleh karena itu diperlukan metode ekstraksi alternatif yang dapat menghasilkan ulvan yang memiliki kualitas yang baik namun tetap mendukung konsep efisiensi energi. Salah satu metode green extraction yang dapat mengurangi penggunaan pelarut organik dan energi yang tinggi selama ekstraksi adalah dengan bantuan gelombang ultrasonik. Tujuan penelitian ini adalah untuk menentukan waktu, suhu dan jenis pelarut dengan bantuan ultrasonik yang paling baik dalam menghasilkan rendemen dan karakteristik ulvan yang sesuai dibandingkan dengan ulvan yang diekstraksi dengan metode konvensional atau tanpa bantuan ultrasonikasi. Pada penelitian tahap awal digunakan kombinasi antara jenis pelarut (akuades, HCl dan NaOH) dengan kondisi ekstraksi suhu rendah (50, 60, dan 70℃) selama 45 dan 90 menit dengan bantuan ultrasonik. Rendemen tertinggi ulvan diperoleh dari ekstraksi menggunakan NaOH pada suhu 70℃ selama 90 menit dengan bantuan ultrasonik sebesar 16,90±0,45%. molekul dan viskositas ulvan yang dihasilkan dengan berbantu ultrasonik menunjukkan penurunan nilai dibandingkan dengan tanpa ultrasonikasi. Hasil Fourier-transform infrared spectroscopy mengkonfirmasi pita serapan grup sulfat yang merupakan residu gula rhamnose pada panjang gelombang 1125 cm-1 dan C-O-S pada 983 cm-1. Ulvan yang diekstrak dengan sonikasi menunjukkan kandungan sulfat 39, 58 dan 53% untuk masing- masing pelarut akuades, HCl dan NaOH. Perlakuan ultrasonikasi memberikan pengaruh pada kandungan sulfat 2-14% lebih tinggi dibandingkan dengan sulfat yang dihasilkan dari metode konvensional.
Tati Nurhayati, Wahyu Ramadhan, and Tubagus Fatahilah Kerta Raharja
IOP Publishing
Abstract Fish viscera is one of the waste products from fisheries that have not been widely used it tends to be disposed of more. Whereas in fish innards there are some enzymes including the trypsin found in the intestines. To increase the added value of fish viscera, a study on the extraction and microencapsulation of trypsin from fish intestines was carried out. This study aimed to analyze the activity of the trypsin from tuna intestine microencapsulated using maltodextrin. The concentrations of maltodextrin used were 0%, 1%, 2%, and 3% w/v. The microencapsulated enzymes were then dried using a spray dryer. The results showed that the crude extract of the trypsin had a specific activity value of 0.250 U/mg with a Vmax value of 0.0379 mmol/s and Km 0.2299 mM. Trypsin microencapsulated with 1% (w/v) maltodextrin was the best treatment because it has the highest specific activity (0.235±0.013 U/mg) with Vmax values of 0,0208 mmol/s and Km of 0,8581 mM. After going through the drying process with a spray dryer, the enzyme activity decreased by 10±1%.
Wahyu Ramadhan, Genki Kagawa, Kousuke Moriyama, Rie Wakabayashi, Kosuke Minamihata, Masahiro Goto, and Noriho Kamiya
Springer Science and Business Media LLC
AbstractIn this report, a strategy for constructing three-dimensional (3D) cellular architectures comprising viable cells is presented. The strategy uses a redox-responsive hydrogel that degrades under mild reductive conditions, and a confluent monolayer of cells (i.e., cell sheet) cultured on the hydrogel surface peels off and self-folds to wrap other cells. As a proof-of-concept, the self-folding of fibroblast cell sheet was triggered by immersion in aqueous cysteine, and this folding process was controlled by the cysteine concentration. Such folding enabled the wrapping of human hepatocellular carcinoma (HepG2) spheroids, human umbilical vein endothelial cells and collagen beads, and this process improved cell viability, the secretion of metabolites and the proliferation rate of the HepG2 cells when compared with a two-dimensional culture under the same conditions. A key concept of this study is the ability to interact with other neighbouring cells, providing a new, simple and fast method to generate higher-order cellular aggregates wherein different types of cellular components are added. We designated the method of using a cell sheet to wrap another cellular aggregate the ‘cellular Furoshiki’. The simple self-wrapping Furoshiki technique provides an alternative approach to co-culture cells by microplate-based systems, especially for constructing heterogeneous 3D cellular microstructures.
Kosuke Minamihata, Yusei Hamada, Genki Kagawa, Wahyu Ramadhan, Ayato Higuchi, Kousuke Moriyama, Rie Wakabayashi, Masahiro Goto, and Noriho Kamiya
American Chemical Society (ACS)
Hydrogels possessing the ability to control cell functions have great potential as artificial substrates for cell culture. Herein, we report dual-functionalizable protein-polymer hybrid hydrogels prepared by thiol oxidation catalyzed by horseradish peroxidase and a phenolic molecule. A chimera protein of streptavidin (SA) and the SpyCatcher protein, with a cysteine residue at its N-terminus, (C-SA-SC) was constructed and co-cross-linked with thiol-functionalized four-arm polyethylene glycol (PEG-SH) to obtain hydrogels possessing two orthogonal conjugation moieties. Hydrogel formation using C-SA-SC conjugated with biotinylated or SpyTagged functional molecules (premodification strategy) resulted in the formation of hydrogels with a uniform distribution of the functional molecules. Postmodification of the functional molecules of the C-SA-SC hydrogel with biotin or SpyTag could alter the three-dimensional (3D) spatial distribution of the functional molecules within the hydrogels depending on the mode of conjugation (SA/biotin or SpyCatcher/SpyTag), the size of the functional molecules, and the length of time of the modification. NIH-3T3 cells cultured on a C-SA-SC hydrogel, dual-functionalized with a biotinylated-Arg-Gly-Asp-Ser (RGDS) peptide and a basic fibroblast growth factor (bFGF) with SpyTag, showed cell adhesion to the PEG-SH-based hydrogels and cell morphological changes in response to the immobilized RGDS peptide and the bFGF. Moreover, the cells showed higher proliferation on the dual-functionalized C-SA-SC hydrogel than the cells cultured on hydrogels without either the RGDS peptide or the bFGF, demonstrating the benefits of dual-functionalizable hydrogels. The C-SA-SC hydrogel presented in this study is capable of being orthogonally functionalized by two different functional molecules with different 3D distributions of each molecule within the hydrogel and thus has the potential for use as a cell culturing scaffold for creating artificial cellular microstructures.
Wahyu Ramadhan, Yuki Ohama, Kosuke Minamihata, Kousuke Moriyama, Rie Wakabayashi, Masahiro Goto, and Noriho Kamiya
Elsevier BV
Rie Wakabayashi, Wahyu Ramadhan, Kousuke Moriyama, Masahiro Goto, and Noriho Kamiya
Springer Science and Business Media LLC
Wahyu Ramadhan, Genki Kagawa, Yusei Hamada, Kousuke Moriyama, Rie Wakabayashi, Kosuke Minamihata, Masahiro Goto, and Noriho Kamiya
American Chemical Society (ACS)
Biologically active artificial scaffolds for cell seeding are developed by mimicking extracellular matrices using synthetic materials. Here, we propose a feasible approach employing biocatalysis to integrate natural components, that is, gelatin and heparin, into a synthetic scaffold, namely a polyethylene glycol (PEG)-based hydrogel. Initiation of horseradish peroxidase-mediated redox reaction enabled both hydrogel formation of tetra-thiolated PEG via disulfide linkage and incorporation of chemically thiolated gelatin (Gela-SH) and heparin (Hepa-SH) into the polymeric network. We found that the compatibility of the type of gelatin with heparin was crucial for the hydrogelation process. Alkaline-treated gelatin exhibited superior performance over acid-treated gelatin to generate dual functionality in the resultant hydrogel originating from the two natural biopolymers. The Gela-SH/Hepa-SH dual functionalized PEG-based hydrogel supported both cellular attachment and binding of basic fibroblast growth factor (bFGF) under cell culture conditions, which increased the proliferation and phenotype transformation of NIH3T3 cells cultured on the hydrogel. Inclusion of bFGF and a commercial growth factor cocktail in hydrogel matrices effectively enhanced cell spreading and confluency of both NIH3T3 cells and HUVECs, respectively, suggesting a potential method to design artificial scaffolds containing active growth factors.