A new principle for immobilized yeast reactors based on internal gelation of alginate

Summary Internal gelation of alginate byin situ liberation of Ca²⁺ ions permitted production of a one-piece continuous immobilized yeast cell reactor unit having vertical internal flow channels. The reactor showed good characteristics with respect to gel stability, gas-release and fermentation stability over the 3.5 month test period.     

External versus internal source of calcium during the gelation of alginate beads for DNA encapsulation

Alginate gels produced by an external or internal gelation technique were studied so as to determine the optimal bead matrix within which DNA can be immobilized for in vivo application. Alginates were characterized for guluronic/mannuronic acid (G/M) content and average molecular weight using 1H-NMR and LALLS analysis, respectively. Nonhomogeneous calcium, alginate, and DNA distributions were found within gels made by the external gelation method because of the external calcium source used. In contrast, the internal gelation method produces more uniform gels. Sodium was determined to exchange for calcium ions at a ratio of 2:1 and the levels of calcium complexation with alginate appears related to bead strength and integrity. The encapsulation yield of double-stranded DNA was over 97% and 80%, respectively, for beads formed using external and internal calcium gelation methods, regardless of the composition of alginate. Homogeneous gels formed by internal gelation absorbed half as much DNAse as compared with heterogeneous gels formed by external gelation. Testing of bead weight changes during formation, storage, and simulated gastrointestinal (GI) conditions (pH 1.2 and 7.0) showed that high alginate concentration, high G content, and homogeneous gels (internal gelation) result in the lowest bead shrinkage and alginate leakage. These characteristics appear best suited for stabilizing DNA during GI transit.     

Microbial and algal alginate gelation characterized by magnetic resonance

Advanced magnetic resonance (MR) relaxation and diffusion correlation measurements and imaging provide a means to non-invasively monitor gelation for biotechnology applications. In this study, MR is used to characterize physical gelation of three alginates with distinct chemical structures; an algal alginate, which is not O-acetylated but contains poly guluronate (G) blocks, bacterial alginate from Pseudomonas aeruginosa, which does not have poly-G blocks, but is O-acetylated at the C2 and/or C3 of the mannuronate residues, and alginate from a P. aeruginosa mutant that lacks O-acetyl groups. The MR data indicate that diffusion-reaction front gelation with Ca(2+) ions generates gels of different bulk homogeneities dependent on the alginate structure. Shorter spin-spin T(2) magnetic relaxation times in the alginate gels that lack O-acetyl groups indicate stronger molecular interaction between the water and biopolymer. The data characterize gel differences over a hierarchy of scales from molecular to system size.     

Granulation of subtilisin by internal gelation of alginate microspheres for application in detergent formulation

Subtilisin was encapsulated within impact-resistant alginate granules produced by emulsification, internal gelation, and acetone extractive drying. The mechanical and controlled release properties of the granules were modified by adding to the alginate varying levels of formulation excipients, including titanium dioxide, polyvinyl alcohol, microcrystalline cellulose, starch and sucrose. Optimum protease activity and mass yields of 83 and 88%, respectively (mg active subtilisin/g granules), occurred for granules formulated with 3% alginate, 10% starch, 10% titanium dioxide, and 3% subtilisin. Mass losses occurred primarily during the gelation step. Maximum encapsulation efficiency is achieved by using higher molecular weight alginate, increasing the alginate concentration, and carefully controlling process temperature and pH. The strongest granules were obtained at the higher concentrations of medium-G or high-G alginate, while fastest granule dissolution was achieved when a lower concentration of alginate was used in combination with polyvinyl alcohol or microcrystalline cellulose as dispersants. Mechanical properties of alginate granules were found to be unaffected by the different cations employed in matrix gel formation.     

Mixed photo-cross-linked polyvinyl alcohol and calcium-alginate gels for cell entrapment

Living cells may be immobilized by gel entrapment under very mild conditions. The ionotropic gelation of alginate with bivalent cations such as Ca²⁺, as well as photo-induced gelation of polyvinyl alcohol (PVA) bearing photosensitive stilbazolium (SbQ) groups, are procedures that are compatible with most bioactive materials. In the search for more stable and stronger alginate gel beads, experiments have been carried out to investigate mixed gels from alginate and PVA-SbQ. The swelling capacities, diffusion properties, and potential toxic effect of the binary gel beads have been evaluated. The gel beads of selected PVA-SbQ/alginate mixtures were applied successfully as carriers in a denitrification process with continuous feeding of unsterilized water medium. Under such conditions, the purely synthetic PVA-SbQ network is expected to have a longer lifespan than a natural biopolymer such as alginate.     

The Effect of Sterilization, pH, Filler and Spore Inoculum Concentration on the Preparation of Alginate Pellets

Alginate encapsulation of an atoxigenic strain of Aspergillus flavus was studied in order to optimize encapsulation of fungal inocula with alginic acid. Sterilization by autoclaving is known to depolymerize sodium alginate. Buffered solutions (pH = 7-8) reduced this effect. Autoclaving the alginate solution with a filler/nutrient further inhibited the depolymerization reaction. Autoclaving under optimal conditions allowed a less expensive alginate (medium viscosity) to be used at a lower concentration (1%) to produce a stable product. The lowest cost pellets resulted from use of 1% medium viscosity sodium alginate with 10% cotton-seed meal. Further savings may be achieved by performing fermentations directly in alginate-nutrient mixtures and thus eliminating the mixing and blending steps. In such formulations, the nutrient composition and length of fermentation must be adjusted to prevent alginate hydrolysis. The ultimate composition of alginate pellets is influenced by the diffusion of nutrients during gelation. Up to 65% of water-soluble nutrients were lost from alginate pellets during gelation. Once pellets are introduced into the environment, organisms other than the formulated agent compete for pelleted nutrients. A minimum concentration of the biocontrol agent must be present to ensure the agent excludes competitors and successfully converts the nutrients to biomass. For A. flavus, 5000 spores g^-1 were required.     

Influence of alginate properties and gel reinforcement on fermentation characteristics of immobilized yeast cells

The effect of alginate composition, gel concentration, gelation method, cell loading and surface area on fermentation characteristics of immobilized yeast cells have been investigated. Molecular weight and G/M ratio had only little effect on fermentation velocity and gel strength, while increasing the alginate concentration caused a sizeable decrease in fermentation velocity and an increase in gel strength. The internally gelled immobilizates generally showed a higher fermentation velocity for the same gel strength and no decrease in gel strength was seen during fermentation. With high initial cell loadings, the fermentation velocity per g of immobilizate was higher, but the productivity per cell was lower than with low initial cell loadings. The difference decreased with time. Specific surface area (surface/volume) was shown to be an important factor for the observed productivity per gram of immobilizate, with high S/V ratios giving the highest productivity. Gel shape had no influence on fermentation velocity for a given S/V ratio. Gelation behaviour of externally gelled beads was determined by estimating the amount of cells liberated during gel formation through measurement of invertase activity (yeast-bound) in the gelling solution. A method for reinforcement of internally gelled alginate slabs with a nylon mesh was developed and utilized for production of a continuous fermentation reactor with reinforced gels.     

Culture of chondrocytes in alginate gel: Variations in conditions of Gelation influence the structure of the alginate gel, and the arrangement and morphology of proliferating chondrocytes

Summary Sodium alginate, which gels in the presence of calcium ions, is commonly used for culture of anchorage-independent cells, such as chondrocytes. Normally, the gel appears microscopically homogeneous but, depending on the conditions of gelation, it may contain a varying number of small channels that extend inward from the surface. We have examined the influence of these channels on the morphology of cultured chondrocytes entrapped in alginate beads. Growth-plate or articular chondrocytes cultured in alginate normally proliferate and form rounded cell clusters but, in alginate beads containing numerous channels, many chondrocytes become aligned and form columns similar to those in the growth plate in vivo. As the pattern of cellular growth and morphology in alginate is profoundly influenced by the presence of channels in the gel, further studies were conducted to determine what specific conditions of gelation affect their formation. The channels are especially numerous when both the alginate and the gelling solutions lack sodium ions or other monovalent cations. The channels are cavities in the gel formed by particulate blocking of the rapid diffusion of calcium ions from the gelling solution into the boundary of the calcium alginate solution, and hence they extend inward from cells at the surface of the alginate gel. An understanding of the conditions under which these channels develop makes it possible either to avoid their formation or, alternatively, to enhance the number of channels in order to encourage proliferating cells to grow in radial columns, rather than in a less organized pattern characteristic of most culture systems.     

New insights into the mechanism of gelation of alginate and pectin: charge annihilation and reversal mechanism

Studies have been undertaken on the binding of Mn2+ ions to two alginate samples of different mannuronate:guluronate ratios (M:G), a sample of low-ester amidated pectin and poly(acrylic acid) (PAA). The binding of Ca2+ ions has also been included for the latter for comparison. The binding curves showed an initial steep rise at low additions of Mn2+ or Ca2+ indicating that all of the ions were bound to the polymer chains with none remaining in solution. At higher additions, the binding curves showed a plateau region and the maximum amount bound, theta, was found to be 0.2, 0.2, 0.25, and 0.33 mol M(2+)/mol COO- for high M:G alginate, low M:G alginate, pectin, and PAA, respectively. The binding curves for Mn2+ and Ca2+ with PAA were superimposable. In all cases, theta was less than the stoichiometric equivalent and also less than predicted by Manning counterion condensation theory. The linear charge density, xi, for the polymers is 1.49, 1.55, 1.62, and 2.85, and it was found that at maximum binding the effective linear charge density, xi(effective), decreased to a value close to 1 in each case and not 0.5 as predicted from Manning's two-variable theory. The mobility of the PAA chains has been followed by electron spin resonance spectroscopy using nitroxide spin labels covalently attached to the polymer, and the gelation of the pectin and alginate samples has been monitored using small deformation oscillatory experiments. For PAA at maximum binding, it was noted that there was a loss of chain mobility and precipitation. For pectin and alginate, gelation occurred and the stoichiometric ratio for maximum binding corresponded to the stoichiometric ratio for the maximum in G'. Precipitation and gelation are attributed to the formation of polymer-metal complexes involving one or two carboxylate groups resulting in charge reversal or charge annihilation.     

Characterization of Core-Shell Alginate Capsules

Food Biophysics - A new droplets millifluidic/inverse gelation based process was used to produce core-shell alginate milli-capsules. Water-in-oil (W/O) emulsion dispersed phase containing Ca2+ ions...     

Immobilization of cells by electrostatic droplet generation: a model system for potential application in medicine

The process of electrostatic extrusion as a method for cell immobilization was investigated that could be used for potential applications in medicine. An attempt was made to assess the effects of cell addition and polymer concentration on the overall entrapment procedure, ie, on each stage of immobilization: polymer-cell suspension rheological characteristics, electrostatic extrusion process, and the process ofgelation. The findings should contribute to a better understanding of polymer-cell interactions, which could be crucial in possible medical treatments. Alginate-yeast was used as a model system for carrier-cells. The electrostatic extrusion was considered as a complex two-phase flow system and the effects of cell and alginate concentrations on the resulting microbead size and uniformity were assessed. Under investigated conditions, microbeads 50-600 microm in diameter were produced and the increase in both alginate and cell concentrations resulted in larger microbeads with higher standard deviations in size. We attempted to rationalize the findings by rheological characterization of the cell-alginate suspensions. Rheological characterization revealed non-Newtonian, pseudoplastic behavior of cell-alginate suspensions with higher viscosities at higher alginate concentrations. However, the presence of cells even at high concentrations (5x10(8) and 1x10(9) cells/mL) did not significantly affect the rheological properties of Na-alginate solution. Lastly, we investigated the kinetics of alginate gelation with respect to the quantity of Ca2+ ions and cell presence. The gelation kinetics were examined under conditions of limited supply with Ca2+ ions, which can be essential for immobilization of highly sensitive mammalian cells that require minimal exposure to CaCl2 solution. The molar ratio of G units to Ca2+ ions of 3.8:1 provided complete crosslinking, while the increase in alginate concentration resulted in prolonged gelation times but higher strength of the resulting gel. The cell presence decreased the rate of network formation as well as the strength of the obtained Ca-alginate hydrogel.     

Polyelectrolyte layer interpenetration and swelling of alginate–chitosan multilayers studied by dual wavelength reflection interference contrast microscopy

Polyelectrolyte multilayers of alginate and either poly-l-lysine or chitosan have been studied with dual wavelength reflection interference contrast microscopy (DW-RICM). Alginates with different ratios of the two monomer residues, β-d-mannuronic acid (M) and -l-guluronic acid (G) were included to study possible effects of specific divalent ions selected from their ability to influence gelation of alginate. Measurements of multilayer thickness revealed the importance of the preparation conditions. The multilayer thickness was reduced with increasing ionic strength following preparation, suggesting a dominance of an ordinary screening of the alginate component. The results indicate that the interaction between alginate and chitosan are different from that between alginate and poly-l-lysine, with the latter appearing to be more of a “hit-and-stick” reaction while rearrangements during the adsorption process is occurring to a larger extent in the preparation of the chitosan–alginate multilayers.     

A small-angle x-ray scattering study of alginate solution and its Sol–Gel transition by addition of divalent cations

The small-angle x-ray scattering (SAXS) technique has been applied to investigate solution and gel structures of alginate in the absence and presence of two divalent cations: Ca(II) and Cu(II). We have observed a broad maximum in the scattering curve, a characteristic of polyelectrolyte, for the purified alginate sample. The scattering maximum disappears in excess of added simple salt and shifts toward the higher angle region with increasing alginate concentration. Concentration dependence of the position and intensity of the maximum follows power law relations with exponents close to those predicted by theory. Data analysis shows an increase in correlation length ξ and cross-sectional diameter d₀, of polymer chains upon gelation and suggests that a dimeric structure is adopted in the junction zone, consistent with the “egg-box” model previously proposed. In the Ca(II)–alginate system, the molecular parameters ξ and d₀ are found to have good correlation with the macroscopic properties of gelation, such as gel point determined by viscosity measurements. However, for the Cu(II)–alginate system there is no clearly transitional behavior observed in ξ and d₀, implying that the junction zone may be replaced by a more uniformly distributed site binding of Cu(II) ions to the carboxyl groups of both mannuronate and guluronate residues, in confirmation of previous ¹³C-nmr results. © 1995 John Wiley & Sons, Inc.     

A novel multiple-unit sustained release indomethacin-hydroxypropyl methylcellulose delivery system prepared by ionotropic gelation of sodium alginate at elevated temperatures

A multiple-unit indomethacin delivery system based on hydroxypropyl methylcellulose as the hydrophilic carrier material was developed by a novel technique using the insolubility of the cellulose ether at elevated temperatures and the ionotropic gelation of the polysaccharide, sodium alginate with calcium ions. Spherical beads were prepared by dropping hot sodium alginate solution (60°C) containing dispersed drug and dispersed hydroxypropyl methylcellulose into the heated calcium chloride solution. Beads with a combined hydroxypropyl methylcellulose-indomethacin solids content of up to 98% could be prepared because of the processing of a hydroxypropyl methylcellulose dispersion rather than a solution. The beads were characterized by dissolution and scanning electron microscopy. The drug release was controlled by the viscosity grade of the hydroxypropyl methylcellulose and the rate of polymer gelation, and could be sustained over an 8-h period.     

Gel particles from spray-dried disordered polysaccharides

The formation of gel particles from alginate and ι-carrageenan was studied through a novel pathway of formation via an amorphous spray-dried intermediate. Dried biopolymer particles were suspended in solutions of different Ca²⁺ concentration. Particle size ranges and microscopic observation demonstrated that a range of swelling behaviour could be induced, with lower calcium concentrations resulting in more expanded particles, until a lower limit is reached below which particles initially dissolve. For the same calcium charge stoichiometry, larger swollen gel particles were obtained for alginate than for ι-carrageenan. The ability to produce a range of swollen biopolymer gel particle sizes, on the order of 1–600 μm, is attributed to the balance between gelation and dissolution kinetics, with fast gelation kinetics and slow dissolution promoting production of small gel particles whilst fast dissolution with slow gelation leads to larger gel particles. By controlling the solution environment in which rehydration is carried out, it is therefore possible to produce particles with desired degrees of swelling from a single starting material.     

Alginate-based solid media for plant tissue culture

Summary A new method for solid medium plant tissue culture based on in situ gelation of alginate is proposed as an alternative to agar-based media. In situ gelation by the use of dispersed CaCO₃ and the slowly hydrolysing acid glucono--lactone (GDL) was the basis for the use of alginate as a gelling agent. Inexpensive alginate-based media can be made in a wide range of pH values. Biological tests of these gels, concerning sterile seed growth and microcalli plating of Brassica napus (cv. Topas) and biomass production of Panax ginseng callus, showed results equal to those achieved with agar-based gels.     

Swelling behaviour of alginate–chitosan microcapsules prepared by external gelation or internal gelation technology

Swelling behaviour is one of the important properties for microcapsules made by hydrogels, which always affects the diffusion and release of drugs when the microcapsules are applied in drug delivery systems. In this paper, alginate–chitosan microcapsules were prepared by different technologies called external or internal gelation process respectively. With the volume swelling degree (S_w) as an index, the effect of properties of chitosan on the swelling behaviour of both microcapsules was investigated. It was demonstrated that the microcapsules with low molecular weight and high concentration of chitosan gave rise to low S_w. Considering the need of maintaining drug activity and drug loading, neutral pH and short gelation time were favorable. It was also noticed that S_w of internal gelation microcapsules was lower than that of external gelation microcapsules, which was interpreted by the structure analysis of internal or external gelation Ca–alginate beads with the aid of confocal laser scanning microscope.     

Influence of oligoguluronates on alginate gelation, kinetics, and polymer organization

Structural polysaccharides of the alginate family form gels in aqueous Ca2+-containing solutions by lateral association of chain segments. The effect of adding oligomers of alpha-l-guluronic acid (G blocks) to gelling solutions of alginate was investigated using rheology and atomic force microscopy (AFM). Ca-alginate gels were prepared by in situ release of Ca2+. The gel strength increased with increasing level of calcium saturation of the alginate and decreased with increasing amount of free G blocks. The presence of free G blocks also led to an increased gelation time. The gel point and fractal dimensionalities of the gels were determined based on the rheological characterization. Without added free G blocks the fractal dimension of the gels increased from df = 2.14 to df = 2.46 when increasing [Ca2+] from 10 to 20 mM. This increase was suggested to arise from an increased junction zone multiplicity induced by the increased concentration of calcium ions. In the presence of free G blocks (G block/alginate = 1/1) the fractal dimension increased from 2.14 to 2.29 at 10 mM Ca2+, whereas there was no significant change associated with addition of G blocks at 20 mM Ca2+. These observations indicate that free G blocks are involved in calcium-mediated bonds formed between guluronic acid sequences within the polymeric alginates. Thus, the added oligoguluronate competes with the alginate chains for the calcium ions. The gels and pregel situations close to the gel point were also studied using AFM. The AFM topographs indicated that in situations of low calcium saturation microgels a few hundred nanometers in diameter develop in solution. In situations of higher calcium saturation lateral association of a number of alginate chains are occurring, giving ordered fiber-like structures. These results show that G blocks can be used as modulators of gelation kinetics as well as local network structure formation and equilibrium properties in alginate gels.     

Production of alginate beads by emulsification/internal gelation. I. Methodology

Summary Small diameter alginate beads (microspheres) were formed via internal gelation of alginate solution emulsified within vegetable oil. Gelation was initiated by addition of an oil-soluble acid thereby reducing the pH of the alginate solution and releasing soluble Ca²⁺ from the citrate complex. Smooth, spherical, micron-sized beads were formed. The mean diameter ranged from 200 to 1000 m, controlled by the reactor impeller design and rotational speed. The technique has potential for large-scale and continuous applications in immobilization.Correspondence to: R. J. Neufeld     

Evaluation of Chitosan/Alginate Beads Using Experimental Design: Formulation and <Emphasis Type="Italic">In Vitro</Emphasis> Characterization

Bovine serum albumin-loaded beads were prepared by ionotropic gelation of alginate with calcium chloride and chitosan. The effect of sodium alginate concentration and chitosan concentration on the particle size and loading efficacy was studied. The diameter of the beads formed is dependent on the size of the needle used. The optimum condition for preparation alginate–chitosan beads was alginate concentration of 3% and chitosan concentration of 0.25% at pH 5. The resulting bead formulation had a loading efficacy of 98.5% and average size of 1,501 μm, and scanning electron microscopy images showed spherical and smooth particles. Chitosan concentration significantly influenced particle size and encapsulation efficiency of chitosan–alginate beads (p < 0.05). Decreasing the alginate concentration resulted in an increased release of albumin in acidic media. The rapid dissolution of chitosan–alginate matrices in the higher pH resulted in burst release of protein drug.