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Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin (2023)
Journal Article
Chun, T., Pattem, J., Gillis, R. B., Dinu, V. T., Yakubov, G. E., Corfield, A. P., & Harding, S. E. (2023). Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin. Scientific Reports, 13, Article 11367. https://doi.org/10.1038/s41598-023-38036-6

Glycopeptide antibiotics are regularly used in ophthalmology to treat infections of Gram-positive bacteria. Aggregative interactions of antibiotics with mucins however can lead to long exposure and increases the risk of resistant species. This study... Read More about Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin.

Self-association of the glycopeptide antibiotic teicoplanin A2 in aqueous solution studied by molecular hydrodynamics (2023)
Journal Article
Chun, T., Pattem, J., Gillis, R. B., Dinu, V. T., Yakubov, G. E., Corfield, A. P., & Harding, S. E. (2023). Self-association of the glycopeptide antibiotic teicoplanin A2 in aqueous solution studied by molecular hydrodynamics. Scientific Reports, 13(1), Article 1969. https://doi.org/10.1038/s41598-023-28740-8

The natural glycopeptide antibiotic teicoplanin is used for the treatment of serious Gram-positive related bacterial infections and can be administered intravenously, intramuscularly, topically (ocular infections), or orally. It has also been conside... Read More about Self-association of the glycopeptide antibiotic teicoplanin A2 in aqueous solution studied by molecular hydrodynamics.

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation (2022)
Journal Article
Dinu, V., Borah, P. K., Muleya, M., Scott, D. J., Lithgo, R., Pattem, J., …Fisk, I. D. (2022). Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation. Food Chemistry, 388, Article 133013. https://doi.org/10.1016/j.foodchem.2022.133013

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum album... Read More about Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation.

Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology (2022)
Journal Article
Li, X., Harding, S. E., Wolf, B., & Yakubov, G. E. (2022). Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology. Food Hydrocolloids, 130, Article 107681. https://doi.org/10.1016/j.foodhyd.2022.107681

Xanthan gum and scleroglucan, two rod-like polysaccharide hydrocolloids, are compared using a wide range of instrumental techniques and methods: steady shear flow, small amplitude oscillatory shear, first normal stress difference, capillary break-up... Read More about Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article
Dinu, V., Kilic, A., Wang, Q., Ayed, C., Fadel, A., Harding, S. E., …Fisk, I. D. (2020). Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. npj Science of Food, 4, Article 15. https://doi.org/10.1038/s41538-020-00075-y

© 2020, The Author(s). Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and i... Read More about Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour.

Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir (2020)
Journal Article
Beji, O., Gillis, R. B., Dinu, V., Jiwani, S. I., Gyasi-Antwi, P., Fisk, I. D., …Adams, G. G. (2020). Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir. European Journal of Pharmaceutics and Biopharmaceutics, 152, 340-347. https://doi.org/10.1016/j.ejpb.2020.05.016

© 2020 Elsevier B.V. Purpose: Insulin, in typical use, undergoes multiple changes in temperature; from refrigerator, to room temperature, to body temperature. Although long-term storage temperature has been well-studied, the short term changes to ins... Read More about Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir.

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins (2020)
Journal Article
Dinu, V., Lu, Y., Weston, N., Lithgo, R., Coupe, H., Channell, G., …Harding, S. E. (2020). The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins. Scientific Reports, 10(1), Article 960. https://doi.org/10.1038/s41598-020-57776-3

© 2020, The Author(s). Vancomycin, a branched tricyclic glycosylated peptide antibiotic, is a last-line defence against serious infections caused by staphylococci, enterococci and other Gram-positive bacteria. Orally-administered vancomycin is the dr... Read More about The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins.

Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation (2019)
Journal Article
Gadon, A., Linforth, R., Harding, S. E., & Cook, D. (2019). Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation. Scientific Reports, 9(1), Article 12650. https://doi.org/10.1038/s41598-019-49171-4

We report the novel application of Analytical Ultracentrifugation (AUCF) to characterise the polymeric proanthocyanidin fraction of hops. Extraction of hop samples with 70% acetone (aq) followed by a C-18 Solid Phase Extraction yielded polyphenolic f... Read More about Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour (2019)
Journal Article
Dinu, V., Yakubov, G. E., Lim, M., Hurst, K., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour. International Journal of Biological Macromolecules, 138, 831-836. https://doi.org/10.1016/j.ijbiomac.2019.07.148

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on enca... Read More about Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour.

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article
Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., …Fisk, I. D. (2019). An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing. npj Science of Food, 3(1), Article 11. https://doi.org/10.1038/s41538-019-0043-y

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release... Read More about An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing.

Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp (2019)
Journal Article
Mao, Y., Lei, R., Ryan, J., Arrutia Rodriguez, F., Rastall, B., Chatzifragkou, A., …Binner, E. (2019). Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp. Food Chemistry: X, 2, Article 100026. https://doi.org/10.1016/j.fochx.2019.100026

Sugar beet pectin is rich in rhamnogalacturonan-I (RG-I) region, which is a potential source of prebiotics. RG-I pectin cannot be extracted the same way as commercial homogalacturan-rich pectin using hot acid. Therefore, this study has explored sever... Read More about Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp.

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity (2019)
Journal Article
Dinu, V., Gillis, R. B., MacCalman, T., Lim, M., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. Food Biophysics, 14(3), 278-286. https://doi.org/10.1007/s11483-019-09574-2

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present... Read More about Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.

Tapping into synchrotron and benchtop circular dichroism spectroscopy for expanding studies of complex polysaccharides and their interactions in anoxic archaeological wood (2019)
Journal Article
Phillips-Jones, M. K., & Harding, S. E. (2019). Tapping into synchrotron and benchtop circular dichroism spectroscopy for expanding studies of complex polysaccharides and their interactions in anoxic archaeological wood. Heritage, 2(1), 121-134. https://doi.org/10.3390/heritage2010009

Circular dichroism (CD) (and synchrotron circular dichroism (SCD)) spectroscopy is a rapid, highly sensitive technique used to investigate structural conformational changes in biomolecules in response to interactions with ligands in solution and in f... Read More about Tapping into synchrotron and benchtop circular dichroism spectroscopy for expanding studies of complex polysaccharides and their interactions in anoxic archaeological wood.

The discovery of hydrogen bonds in DNA and a re-evaluation of the 1948 Creeth two-chain model for its structure (2018)
Journal Article
Harding, S. E., Channell, G., & Phillips-Jones, M. K. (2018). The discovery of hydrogen bonds in DNA and a re-evaluation of the 1948 Creeth two-chain model for its structure. Biochemical Society Transactions, 46(5), 1171-1182. https://doi.org/10.1042/BST20180158

We recall the experimental approaches involved in the discovery of hydrogen bonds in deoxyribonucleic acid (DNA) made 70 years ago by a team of scientists at University College Nottingham led by J.M. Gulland, and in relation to previous studies. This... Read More about The discovery of hydrogen bonds in DNA and a re-evaluation of the 1948 Creeth two-chain model for its structure.

The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized (2016)
Journal Article
Varzakas, T., Alghamdi, A., Alghamdi, H., Linforth, R. S., Dinu, V., Besong, T. D., …Israilides, C. (2016). The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized. Cogent Food and Agriculture, 2(1), https://doi.org/10.1080/23311932.2016.1180950

Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and c... Read More about The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized.

Protein-like fully reversible tetramerisation and super-association of an aminocellulose (2014)
Journal Article
Nikolajski, M., Adams, G. G., Gillis, R. B., Besong, D. T., Rowe, A. J., Heinze, T., & Harding, S. E. (2014). Protein-like fully reversible tetramerisation and super-association of an aminocellulose. Scientific Reports, 4, Article 3861. https://doi.org/10.1038/srep03861

Unusual protein-like, partially reversible associative behaviour has recently been observed in solutions of the water soluble carbohydrates known as 6-deoxy-6-(?-aminoalkyl)aminocelluloses, which produce controllable self-assembling films for enzyme... Read More about Protein-like fully reversible tetramerisation and super-association of an aminocellulose.