Uncontrolled bleeding and infection can cause significant increases in mortalities. Hydrogel sealants have attracted extensive attention for their ability to control bleeding. However, because interfacial water is a formidable barrier to strong surface bonding, a challenge remains in finding a product that offers robust tissue adhesion combined with anti-infection properties. Inspired by the strong adhesive mechanism of biofilm and mussels, we report a novel dual bionic adhesive hydrogel (DBAH) based on chitosan grafted with methacrylate (CS-MA), dopamine (DA), and N-hydroxymethyl acrylamide (NMA) via a facile radical polymerization process. CS-MA and DA were simultaneously included in the adhesive polymer for imitating the two key adhesive components: polysaccharide intercellular adhesin (PIA) of staphylococci biofilm and 3,4-dihydroxy-l-phenylalanine (Dopa) of mussel foot protein, respectively. DBAH presented strong adhesion at 34 kPa even upon three cycles of full immersion in water and was able to withstand up to 168 mm Hg blood pressure, which is significantly higher than the 60–160 mm Hg measured in most clinical settings. Most importantly, these hydrogels presented outstanding hemostatic capability under wet and dynamic in vivo movements while displaying excellent antibacterial properties and biocompatibility. Therefore, DBAH represents a promising class of biomaterials for high-efficiency hemostasis and wound healing.

Injectable hydrogels are promising candidates for adhesives because of their ease of administration, minimal invasion, and biocompatibility. While developing surgical adhesives with strong wet tissue adhesion, controlled degradability and mechanical properties, and excellent biocompatibility have still been a significant challenge. Herein, inspired from nature, we report a novel mussel-inspired tissue-adhesive hydrogel composed of poly(γ-glutamic acid) and dopamine (γ-PGA–DA) that can bond tissues well and stop bleeding in a wet environment by improving its tissue adhesiveness via a horseradish peroxidase-mediated reaction. The hydrogel exhibited 10–12 fold stronger wet tissue adhesion strength (58.2 kPa) over the clinically used fibrin glue and more effective hemostatic ability following liver impalement in animal models (41.2% reduction in the average amount of bleeding compared with fibrin glue). In addition, the hydrogels demonstrated controlled gelation time, swelling ratio, microscopic morphology, biodegradability and tissue-like elastomeric mechanical properties, and exhibited excellent cyto/tissue-compatibility. The overall results suggest that the γ-PGA–DA hydrogels can be considerably applied as promising wet-resistant adhesives and hemostatic materials.

Naematelia aurantialba is a rare edible fungus with both nutritional and medicinal values and especially rich in bioactive polysaccharides. However, due to the lack of genomic information, researches on the mining of active compounds, artificial breeding and cultivation, genetics, and molecular biology are limited. To facilitate the medicinal and food applications of N. aurantialba, we sequenced and analyzed the whole genome of N. aurantialba for the first time. The 21-Mb genome contained 15 contigs, and a total of 5860 protein-coding genes were predicted. The genome sequence shows that 296 genes are related to polysaccharide synthesis, including 15 genes related to nucleoside-activated sugar synthesis and 11 genes related to glucan synthesis. The genome also contains genes and gene clusters for the synthesis of other active substances, including terpenoids, unsaturated fatty acids, and bioactive proteins. In addition, it was also found that N. aurantialba was more closely related to Naematelia encephala than to Tremella fuciformis. In short, this study provides a reference for molecular cognition of N. aurantialba and related researches.

The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.