Immobilization of viable yeast cells within polyaldehyde-hardened gelatin gel

Summary A gel-entrapment method particularly suitable for viable cells is described. The gel matrix is gelatin insolubilized by interaction with polymeric aldehydes (polyaldehydes) prepared by periodate oxidation of polysaccharides such as starch and dextran. The viability of the entrapped cells is evidenced by growth measurement and by SEM analysis of the immobilizate.     

Removal of Proteolytic Enzymes with Aldehyde Treated Gelatin

In previous publications the use of gelatin, insolubilized with glutaraldehyde and formaldehyde, as a cation exchanger and gel exclusion agent respectively, was described^{1, 2}. This communication reports on an additional use of gelatin rendered insoluble with aldehydes.     

High-performance fermentation with lactic acid bacteria entrapped in pectate gel. Immobilizates with enhanced lactate formation activity

High-loaded pectate gels containing more than 10¹⁴ cells/l of gel (viability > 60%) were obtained. Immobbilizates of Lactobacillus sp. IMET 11466 showed a maximum mean gel activity of 120 g of lactate/l of gel * h. With the strain Streptococcus thermophilus ? 129 a value of 139 g of lactate/l of gel * h was attained. Using these immobilizates the conversion of 100 g of glucose/l with a yield of 90–95% can be realized in only 6–8 h. On the basis of a detailed analysis of the time course of the lactate-forming activity of the immobilizates during batch fermentations evidence is given of an analogy in the lactate-inhibitory behaviour of immobilized and free cells.     

`Tanned'' gelatin spheres and granules for exclusion chromatography

1. The preparation of tanned gelatin spheres and granules from high-molecular-weight gelatin is described. This material is comparatively hard, giving high flow rates, is insoluble in water at temperatures between 0 degrees and 100 degrees and is resistant to digestion by trypsin and chymotrypsin. The high-molecular-weight fraction of gelatin was prepared by precipitation with polyethylene glycol, and the spheres and granules prepared from this fraction were hardened and insolubilized by tanning with either formalin or chromium salts or both. 2. The spheres and granules were used successfully for the separation of protein molecules and other protein-aceous materials ranging in molecular weight from 200 to greater than 6000000. This gel exclusion material has several properties superior to those of other products used for similar purposes. Further, it was noticed that the porosity of the spheres differed considerably from that of the granules.     

Influence of different magnetites on properties of magnetic Pseudomonas aeruginosa immobilizates used for biosurfactant production

During the last decades, whole‐cell immobilization has been used successfully in many bioprocesses. In particular, it is aimed at implementing continuous production processes, reaching higher production rates, and reusing the biocatalyst. In some cases, effective retention of immobilizates in the bioprocess is not feasible by membranes or sieves due to pore plugging or undesired losses of immobilizates. In the present publication, it is reported about the investigation of magnetic immobilizates of Pseudomonas aeruginosa for application in continuous biosurfactant production of rhamnolipids by foam fractionation and retention of entrained immobilizates by high‐gradient magnetic separation from foam. Different materials and methods were tested with respect to important parameters, such as stability, diffusion properties or magnetic separation. Good magnetic separation of immobilizates was achieved at 5% (w/w) magnetite loading. Best results in terms of homogeneous embedding, good diffusion properties, and stability enhancement vis‐à‐vis pure alginate beads was achieved with alginate beads with embedded Bayoxide® magnetite or MagPrep® silica particles. Although polyurethane immobilizates showed higher stabilities compared with alginate beads, rhamnolipid diffusion in immobilizates was superior in magnetic alginate beads. Regarding bead production, smaller immobilizates were achieved with suspension polymerization compared to droplet extrusion by the JetCutting® technology. In total, magnetic immobilizates are a promising tool for an easier handling of biocatalysts in a continuous biological production process, but they have to be adapted to the current production task.© 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2009     

Texture of SS Cross-linked Gelatin Gels

Relations among sensory properties, physical characteristics and the kinds of force supporting gel structure were studied by using thiolated gelatin.

Breaking stress of the gelatin gel was greatly influenced by contents of disulfide bonds in the gel. Young’s modulus of the gel was affected by its temperature. As to sensory properties of the gelatin gel, “hardness” highly correlated with Young’s modulus and “brittleness” correlated with breaking stress.

Therefore, it could be concluded that in the case of the gelatin gel, “hardness” was mainly attributed to hydrogen bonds and “brittleness” was to chemical bonds like disulfide linkages.     

Egg-jelly structure promotes efficiency of internal fertilization in the newt, Cynops pyrrhogaster

Egg-jelly is composed of a network of fibrous components and contains substances regulating the sperm-egg interaction. Many studies on the latter have been conducted, whereas the role of the egg-jelly structure in fertilization has not yet been fully assessed. In this study, we examined the fertilization efficiency in the presence and absence of the structure around the egg of the newt, Cynops pyrrhogaster, using a gelatin gel system. Although de-jellied eggs of C. pyrrhogaster can be fertilized with an adequate number of sperm, the fertilization rate was dramatically increased through the use of the gelatin gel. Sperm showed forward motility with straight morphology in the gel, whereas they swam in circles in solution. This result indicates that the gel structure is significant for sperm guidance to the egg surface, and its presence raises the fertilization efficiency in C. pyrrhogaster. When sperm were entangled in the gel structure, they were immediately folded and never showed any forward motility. Sperm with zigzag morphology were observed in the gelatin gel as well as in the egg-jelly, indicating the elimination of sperm by the gel structure. The effect of sperm elimination on successful fertilization was estimated using gelatin gels of different thickness. Though the variation did not affect the fertilization rate, the rate of normal development gradually increased in the thicker gels. This result indicates that sperm elimination in egg-jelly can function in the fertilization system. The roles of sperm guidance and sperm elimination under the physiological condition of internal fertilization of the newt are discussed.     

Ethanolic fermentation with saccharomyces cerevisiae cells immobilized in pectate gel

High-molecular weight pectic acid with a STAUDINGER index of 210 ml/g and a degree of esterification of 3%was used as matrix material for the immobilization of Saccharomyces cerevisiae cells. In discontinuous and continuous fermentation tests the gel beads obtained exhibited the same biomass loading capacity (152–155 g dry wt. cells/kg gel) and about the same maximum specific productivity (103.0 g ethanol/kg gel · h) as alginate immobilizates. But there were distinct differences in the swelling behaviour of the two gels. Under the same experimental conditions the increase of bead volume amounted to 27% only for pectate gel in comparison to 129% for alginate gel. In continuous fermentation experiments performed in a horizontal-column packed-bed reactor with liquid recycling a mean steady-state ethanol concetration of 69.1 g/l and a mean productivity of 24.7 g ethanol/lh could be kept constant over a period of more than 10 days.     

Complexing of fibronectin glycosaminoglycans and collagen

Collagen-fibronectin complexes, formed by binding of fibronectin to gelatin or collagen insolubilized on Sepharose, were found to bind 20–40% of radioactivity in [³⁵S]heparin. Fibronectin attached directly to Sepharose also bound [³⁵S]heparin, while gelatin-Sepharose without fibronectin did not. Unlabeled heparin and highly sulfated heparan sulfate efficiently inhibited the binding of [³⁵S]heparin, hyaluronic acid and dermatan sulfate were slightly inhibitory, while chondroitin sulfates and heparan sulfate with a low sulfate content did not inhibit.The interaction of heparin with fibronectin bound to gelatin resulted in complexes which required higher concentrations of urea to dissociate than complexes of fibronectin and gelatin alone. Heparin as well as highly sulfated heparan sulfate and hyaluronic acid brought about agglutination of plastic beads coated with gelatin when fibronectin was present. Neither fibronectin nor glycosaminoglycans alone agglutinated the beads.It is proposed that the multiple interactions of fibronectin, collagen and glycosaminoglycans revealed in these assays could play a role in the deposition of these substances as an insoluble extracellular matrix. Alterations of the quality or quantity of any one of these components could have important effects on cell surface interactions, including the lack of cell surface fibronectin in malignant cells.     

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.     

Immobilization of yeast cells by adhesion on tuff granules

Summary A method for immobilizing yeast cells (Saccharomyces cerevisiae) possessing invertase activity by direct adhesion on tuff granules coated with insolubilized gelatin is described. The immobilized cells, firmly fixed as a monolayer onto the surface of the support granules display catalytic properties (in terms of apparent K _m) close to free cells and are particularly suitable for continuous sucrose hydrolysis in a fixed-bed reactor. From an industrial point of view, the immobilization method described here has two advantages over other immobilization methods, i.e. the immobilized yeast cells have a fairly good operational stability and their proliferation on tuff granules can be controlled.     

Effects of Polyols and Sugars on the Sol-Gel Transition of Gelatin

The melting temperature of gelatin gel increased with increasing concentrations of polyols and sugars added at any gelatin concentation. The enthalpy of gel melting measured by Eldridge-Ferry plots and calorimetric measurements was decreased by addition of these polyhydric compounds, indicating that the gel stabilization by them is predominantly due to the large decrease in entropy of gel melting. Circular dichroism analysis showed that the helix formation of gelatin molecules was enhanced with increasing concentrations of these additives, but there was no positive correlation between their helix-forming ability and gel-stabilizing ability. The viscosity of gelatin solution was less in these mixed solvents than in water. Based on these results, a possible stabilization mechanism of gelatin gel by polyhydric compounds was discussed, in comparison with that of native collagen, in terms of the thermodynamics of protein-solvent interactions.     

THE MECHANISM OF THE INFLAMMATORY PROCESS : III. ELECTROPHORETIC MIGRATION OF INERT PARTICLES AND BLOOD CELLS IN GELATIN SOLS AND GELS WITH REFERENCE TO LEUCOCYTE EMIGRATION THROUGH THE CAPILLARY WALL.

1. Quartz particles and certain other particles move cataphoretically in certain soft gelatin gels, with the same velocity as in the sol. The speed is a function of the true viscosity of the sol or gel, and it is See PDF for Structure apparently not altered in these soft gels by the presence of gel structure. It is proportional to the applied difference of potential. 2. This finding is compatible with the fact that certain sols undergo gelation with no increase of the true viscosity although a marked change in the apparent viscosity takes place. 3. Red cells in soft gelatin-serum gels show a distinct difference in behavior. They migrate through the sol or gel with a speed that is about twice as great as the leucocytes and quartz particles, which latter particles migrate with the same velocity. This ratio has been found to hold for serum and plasma. The absolute velocities are comparatively slightly decreased by the presence of the gel. 4. In more concentrated or stiffer gels, leucocytes, red cells and quartz particles all move at first with the same velocity. By producing mechanical softening of these gels (shearing from cataphoretic movement of the micells within the cell) the red cells presently resume their previous property of independent migration through the gel. 5. The movements of particles in gelatin gels produced by a magnetic force or the force of gravity are of a different nature than those movements produced by cataphoresis. 6. The mechanical nature of obstruction to the cataphoretic migration of leucocytes and red cells in fibrin gels is briefly described. 7. The correlation of cataphoresis of microscopic particles in gels with the order of magnitude and nature of the potential differences in the capillary wall, lends additional evidence to the theory that polymorphonuclear leucocyte emigration and migration are dependent upon these potential differences.     

Effect of gelatin-immobilization on the catalytic activity of enzymes and microbial cells

Summary The immobilization of enzymes and microbial cells within insolubilized gelatin involves both physical entrapment and covalent crosslinking, each one playing its role. The effect of this dual type of bonding on the kinetic parameters and activity yield of three enzymes (acid phosphatase, invertase and -glucosidase) and of whole microbial cells belonging to three yeast species (Saccharomyces cerevisiae,Candida utilis andKluyveromyces marxianus) have been investigated.     

High efficiency ethanol fermentation by entrapment of Zymomonas mobilis into LentiKats

AIMS: To examine the potential of Zymomonas mobilis entrapped into polyvinylalcohol (PVA) lens-shaped immobilizates in batch and continuous ethanol production. METHODS AND RESULTS: Cells, free or immobilized in PVA hydrogel-based lens-shaped immobilizates - LentiKats, were cultivated on glucose medium in a 1 l bioreactor. In comparison with free cell cultivation, volumetric productivity of immobilized batch culture was nine times higher (43.6 g l(-1) h(-1)). The continuously operated system did not improve the efficiency (volumetric productivity of the immobilized cells 30.7 g l(-1) h(-1)). CONCLUSIONS: We demonstrated Z. mobilis capability, entrapped into LentiKats, in the cost-efficient batch system of ethanol production. SIGNIFICANCE AND IMPACT OF THE STUDY: The results reported here emphasize the potential of bacteria in combination with suitable fermentation technology in industrial scale. The innovation compared with traditional systems is characterized by excellent long-term stability, high volumetric productivity and other technological advantages.     

Use of shark collagen for cell culture and zymography

The uses of shark collagen as a matrix for cell culture and as a substrate for zymography were investigated. Fibroblasts were cultured on a gel matrix of shark type I collagen at 30 degrees C. The collagen gel had contracted by 4 days of incubation. Individual fibroblasts were visible against the transparent background of the contracted collagen as long, lean star-shaped cells. The matrix metalloproteinases (MMPs) from fibroblasts secreted from the medium more easily digested shark gelatin than pig gelatin. MMP-2, -9, and that of potential form were recognizable in the zymographic gel of shark gelatin.     

Biocatalytically active silCoat-composites entrapping viable Escherichia coli

Application of whole cells in industrial processes requires high catalytic activity, manageability, and viability under technical conditions, which can in principle be accomplished by appropriate immobilization. Here, we report the identification of carrier material allowing exceptionally efficient adsorptive binding of Escherichia coli whole cells hosting catalytically active carbonyl reductase from Candida parapsilosis (CPCR2). With the immobilizates, composite formation with both hydrophobic and hydrophilized silicone was achieved, yielding advanced silCoat-material and HYsilCoat-material, respectively. HYsilCoat-whole cells were viable preparations with a cell loading up to 400 mg_{E. coli}?·?g^?1 _carrier and considerably lower leaching than native immobilizates. SilCoat-whole cells performed particularly well in neat substrate exhibiting distinctly increased catalytic activity.     

Ultrastructural detection of single-stranded DNA in rat liver nucleus by the electronmicroscopic immuno-peroxidase method

Single-stranded DNA (ssDNA) in nucleus of rat liver cell was detected electron-microscopically by an indirect immuno-peroxidase technique using anti-thymine antibody. Anti-thymine was made by immunizing a rabbit with thymine-bovine serum albumin (BSA) conjugate. Anti-thymine was prepared from anti-thymine-BSA serum by adsorption with insolubilized BSA. Immunochemical analysis of anti-thymine was performed by gel diffusion and confirmed the reactivity of antithymine with ssDNA. The enzymatic reaction products showing single-stranded DMA were detected in the chromatin areas of nuclei of both normal and regenerating rat liver cells. The specificity of the reaction product was checked by control experiments.     

An investigation of protein conformation of cytochrome c by using cytochrome c insolubilized on to agarose gel.

Cytochrome c insolubilized on to agarose gel was shown to be more resistant to denaturation and carboxymethylation than the soluble protein. These differences are discussed both with respect to the conformational changes that take place during denaturation of cytochrome c and with respect to the pH-dependent forms of carboxymethyl-cytochrome c.     

Effect of gelatin gelation kinetics on probe diffusion determined by FRAP and rheology

The time-dependent diffusion and mechanical properties of gelatin in solution, in the gel state, and during the sol/gel transition were determined using fluorescence recovery after photobleaching (FRAP) and rheology. The parameters in the experimental design were 2% w/w and 5% w/w gelatin concentration; 15, 20, and 25 °C end quench temperatures; and Na(2)-fluorescein, 10 kDa FITC-dextran, and 500 kDa FITC-dextran as diffusion probes. The samples were monitored in solution at 60 °C, during quenching, for 75 min at end quench temperatures and after 1, 7, and 14 days of storage at the end quench temperature. The effect of temperature on the probe diffusion was normalized by determining the free diffusion of the probes in pure water for the different temperatures. The results gained by comparing FRAP and rheology showed that FRAP is able to capture structural changes in the gelatin before gelation occurs, which was interpreted as a formation of transient networks. This was clearly seen for 2% w/w gelatin and 20 and 25 °C end quench temperatures. The structural changes during sol/gel transition are detected only by the larger probes, giving information about the typical length scales in the gelatin structure. The normalized diffusion rate increased after 7 and 14 days of storage. This increase was most pronounced for fluorescein but was also seen for the larger probes.