Swelling behavior and controlled release of theophylline and sulfamethoxazole drugs in beta-lactoglobulin protein gels obtained by phase separation in water/ethanol mixture

Physically cross-linked beta-lactoglobulin (BLG) protein gels containing theophylline and sulfamethoxazole low molecular weight drugs were prepared in 50% ethanol solution at pH 8 and two protein concentrations (6 and 7% (w/v)). Swelling behavior of cylindrical gels showed that, irrespective of the hydrated or dehydrated state of the gel, the rate of swelling was the highest in water. When the gels were exposed to water, they first showed a swelling phase in which their weight increased 3 and 30 times for hydrated and dehydrated gels, respectively, due to absorption of water, followed by a dissolution phase. The absorption of solvent was however considerably reduced when the gels were exposed to aqueous buffer solutions. The release behavior of both theophylline and sulfamethoxazole drugs from BLG gels was achieved in a time window ranging from 6 to 24 h. The drug release depended mainly on the solubility of the drugs and the physical state of the gel (hydrated or dry form). Analysis of drug release profiles using the model of Peppas showed that diffusion through hydrated gels was governed by a Fickian process whereas diffusion through dehydrated gels was governed partly by the swelling capacities of the gel but also by the structural rearrangements inside the network occurring during dehydration step. By a judicious selection of protein concentration, hydrated or dehydrated gel state, drug release may be modulated to be engineered suitable for pharmaceutical as well as cosmetics and food applications.     

Cation effects on swelling of kappa-carrageenan: a photon transmission study

Swelling behavior of kappa-carrageenan gels in water and KCl solutions was investigated by photon transmission experiments following the preparation of gels in the presence and absence of externally added K+ ion as a gel promoting agent. Transmitted photon intensity, Itr, increased continuously during swelling depending on the carrageenan and ion content in the gel. This increase in Itr was modeled using the Li-Tanaka equation. Both the experimental work and the model showed that the swelling of low carrageenan and ion content gels took less time than that of high ion content gels. It is confirmed that double helices in a swollen gel move much faster in pure water than in KCl solution during swelling processes. Swelling time constants, tau1, and collective diffusion coefficients, Do, were measured for the gels swollen in water and KCl solutions.     

Stabilization of polyacrylamide gel immobilized horseradish peroxidase by its covalent coupling to albumin]

Pretreatment of peroxidase by its covalent coupling to inert proteins and albumin by means of glutaraldehyde considerably increases the thermostability and specific activity of polyacrylamide gel (PAAG) immobilized peroxidase. The effects of PAAG composition on the catalytic properties of the immobilized oligomers: peroxidase-inert proteins-albumin, are studied. The oligomers immobilized in 40% PAAG (10% N,N'-methylenebisacrylamide) possess the maximal specific activity (4.5 nmol/g). The effects of oligomer composition on their catalytic activity and stability in PAAG are studied. The stability of oligomers of optimal composition (ratio of albumin/peroxidase is 2.4), incorporated into 40% PAAG, is 15 times higher as compared to that of the soluble enzyme and 250 times higher as compared to that of the enzyme incorporated into PAAG without pretreatment. A mechanism of stabilizing effect exerted by albumin on peroxidase in PAAG-immobilized oligomers, is discussed.     

Rheologic behavior of deoxyhemoglobin S gels

The physical properties of deoxyhemoglobin S gels formed from solutions at concentrations and temperatures approaching those in vivo have been characterized by stress relaxation using a rotational rheometer. Gels were annealed in the rheometer and then subjected to a constant shear strain; thereafter the stress sustained was followed with time. Gels with solid-like behavior held stress indefinitely, and were characterized by yield temperature (the temperature at which stress decreased). Gels with less solid behavior were unable to hold target stress, and were characterized by yield stress (maximum stress attained) and equilibrium stress (final stress held). The samples were ultracentrifuged to calculate pellet and polymer masses. The solidity of the gels, as measured by yield temperature or yield stress, was related to the initial hemoglobin concentration, pellet and polymer masses, shear history, temperature, and the temperature and time of annealing. Solidity increased significantly with time when gels were annealed at 37 degrees C, whereas, when annealed at 25 degrees C, no or minimal increases in solidity were noted. Studies suggest that polymerization occurs rapidly and is completed early in or before the gel annealing period and that the increase in solidity with time of annealing is mainly due to factors other than polymer mass, i.e. alignment, increasing bond strength, water loss. The chemical activity of deoxyhemoglobin S did not affect the solidity of the formed gels. When the resultant polymer masses were comparable, gels formed from samples with albumin present (higher initial total protein concentration, but lower initial deoxyhemoglobin S concentration), had the same behavior as gels formed from solutions with higher initial hemoglobin S concentration. These findings demonstrate that gel annealing conditions must be standardized when comparing the rheologic behaviors of deoxyhemoglobin S gels and indicate that the gel's physical properties (influenced by polymer mass, shear history, annealing time) must be considered in understanding pathophysiology of sickling disorders.     

Cell wall polysaccharides from Gelidium species: physico-chemical studies using MRI techniques

Magnetic resonance imaging (MRI) has already been successively used to investigate polysaccharide matrices. In particular, MRI at microscopic resolution (MR microscopy) is now one of the most powerful techniques for studying the physical properties of natural hydrogels. To contribute to a better understanding of the correlation between chemical and physical properties of agar gels, we report here the measurement of the water magnetic parameters for agar gels extracted from different species of Gelidium: T1 and T2 relaxation times, magnetisation transfer (Ms /M0) and diffusion (D) were measured to evaluate their use for studying the gel characteristics. MR microscopic images were acquired at 7.05 Tesla using various pulse sequences. The results obtained confirmed the possibility to use quantitative MRI for the characterisation of physical parameters correlated with the type of agar chemical structure. In particular, T2 data obtained for gels at different concentrations indicate that this magnetic parameter is very sensitive to the agar concentration and hence particularly useful for the gel strength determination. This revised version was published online in June 2006 with corrections to the Cover Date.     

Effect of hydrophobic modification on rheological and swelling features during chemical gelation of aqueous polysaccharides

Rheological characteristics during chemical gelation with the cross-linker ethylene glycol diglycidyl ether (EGDE) of semidilute aqueous solutions of hydroxyethylcellulose (HEC) and of two hydrophobically modified analogues (HM-1-HEC and HM-2-HEC) are reported. In addition, rheological features of gelling samples (dextran and its hydrophobically modified analogue (HM-dextran)) of a different structure have been examined. Some swelling experiments on these gels in the postgel region are also reported. The gelation time of the hydroxyethylcellulose systems decreased with increasing cross-linker concentration, and incorporation of hydrophobic units of HEC resulted in a slower gelation. The time of gelation for the dextran system was only slightly affected by the incorporation of hydrophobic groups (HM-dextran). At the gel point, a power law frequency dependence of the dynamic storage modulus (G' proportional to omegan') and loss modulus (G' proportional to omegan') was observed for all gelling systems with n' = n' = n. The attachment of hydrophobic moieties on the dextran chains had virtually no impact on the value of n (n = 0.77), and the percolation model describes the incipient dextran gels. By increasing the number of hydrophobic groups of the HEC polymer, the value of n for the corresponding incipient gel drops significantly, and the value of the gel strength parameter increases strongly. Incorporation of hydrophobic units in the HEC chains promotes the formation of stronger incipient gels because of the contribution from the hydrophobic association effect. The frequency dependence of the complex viscosity reveals that all the investigated gels become more solidlike in the postgel domain. Far into the postgel region, the hydrophobicity of HEC plays a minor role for the strength of the gel network, whereas the values of the complex viscosity are significantly higher for HM-dextran than for the corresponding dextran gel. The swelling experiments on HEC, HM-1-HEC, and HM-2-HEC systems disclose that the degree of swelling of the postgels in water is quite different, depending on the relative distance from the gel point at which the cross-linker reaction is quenched. At a given distance from the gel point, the swelling of the HEC gel is less pronounced than for the corresponding hydrophobically modified samples. At this stage, the swelling of the HM-dextran gel is stronger than for the dextran gel.     

Water holding capacity and microstructure of gellan gels

This project studied the water holding capacity of gellan gels as affected by gel composition and microstructure. When not subjected to external forces such as centrifugal force, gellan gel properties including water holding capacity and texture properties were stable at room temperatures. The water losses from gellan gels after four months storage at 4°C were only 1–2%, independent of calcium concentrations. The freeze–thaw stability of gellan gels was poor. Water holding capacity of gellan gels, when subjected to centrifugal forces, was dependent on calcium concentrations, and was related to the texture properties. Two discrete pore-size distributions in gel matrix on the order of 0.1 and 1 μ were observed with scanning electronic microscopy. Large pores were formed with thick strings while the small ones were formed by a thin web structure. Defects in the large pore structure were observed at high calcium concentrations. The small pores may be responsible for the water holding capacity during storage, while large pore structures provide the strength of gels.     

A simple and cost-effective solid-phase protein nano-assay using polyacrylamide-coated glass plates

A new solid-phase protein nano-assay is suggested for simple and sensitive estimation of protein content in sample buffers (a 1-μl sample is sufficient for analysis). The assay is different from conventional “on-filter” assays in that it uses inexpensive fully transparent polyacrylamide gel (PAAG)-coated glass plates as solid support and, thus, combines the convenience of “on-membrane” staining with the sensitivity and ease of documentation of “in-gel” staining (and, therefore, is especially suited for standard lab gel documentation systems). The PAAG plates assay is compatible with all dyes for in-gel protein staining. Depending on the sensitivity of the staining protocol, the assay can be used in macro-, micro-, and nano-assay formats. We also describe a low-cost two-component colloidal Coomassie brilliant blue G-250 (CBB G-250) staining protocol for fast quantitative visualization of proteins spotted on a PAAG plate (the detection limit is up to 2 ng of proteins even when using a Nikon CoolPix digital camera and white light transilluminator instead of a gel scanner). The suggested colloidal CBB G-250 protocol could also be used for visualizing nano-amounts of proteins in polyacrylamide gels. The PAAG plate assay could be useful for proteomic applications and, in general, for all cases where a fast, sensitive, and easily documentable cost-effective solid-phase protein assay is required.     

Steady-state and pulsed NMR studies of gelation in aqueous agarose

Steady-state and pulsed NMR techniques have been used to investigate molecular motion in sols and gels of agarose. In passing through the sol–gel transition, the molecular mobility of water molecules is reduced only by a small amount, whereas motion of the polymer chains is greatly attenuated. The results are discused in terms of the network theory of gelation, with references to the role of water in the process and the nature of the “junction zones” between polymer chains. T₂ and line-width measurements are dominated by exchange broadening. The effects of exchange rate and differences in relaxation time between the exchanging sites are discussed. The temperature hysteresis behavior of agarose gels has been investigated and the effects of “ageing” correlated with changes in nuclear relaxation times. The synergistic increase in gel strength obtained on adding locust bean gum (LBG) to agarose has been investigated. The results indicate that LBG does not form double-helix junctions and may decrease rates of gelation by steric effects. At high agarose concentration, the LBG remains mainly in solution in interstitial water, but at low agarose concentration, it is suggested that the LBG can link gel aggregates together into a self-supporting structure, producing a synergistic increase in gel strength. Comparisons have been made between the nature of the agarose–LBG interaction and agarose–cellulose interactions in biological systems.     

Photon transmission study on swelling of kappa-carrageenan gels prepared in various concentrations

κ-Carrageenan gels prepared with various carrageenan concentrations in pure water were completely dried and then swelled in pure water. Photon transmission measurements were performed using a UV-Vis (UVV) spectrometer during the swelling of κ-carrageenan gels. Transmitted photon intensity, I_tr, increased exponentially as swelling time is increased for all gel samples. The behaviour of I_tr was interpreted by Monte-Carlo Simulation. The increase in I_tr was quantified by employing Li-Tanaka equation, from which time constants τ₁ and collective diffusion coefficients, D_o were determined for the gels in various carrageenan concentrations. Gravimetric and volumetric measurements were also carried out during swelling of gels. It is observed that gel with high carrageenan content possess more double helices and more lattice dislocations and swell slower than gels with low carrageenan content which may contain less double helices and less lattice imperfections. Increase in I_tr was interpreted by the homogeneous distribution of double helices in the carrageenan gel system.     

Mechanical characteristics of synthetic polyelectrolyte gel as a physical model of the cytoskeleton

A physical model of the cytoskeleton based on synthetic polyelectrolyte hydrogel of polymethacrylic acid has been proposed. From the physicochemical point of view, the structures of polyelectrolyte gel and the cytoskeleton show a high degree of similarity. It has been shown that polyelectrolyte gel can shorten and produce mechanical stress in response to changes in the composition of the surrounding solution. The mechanical properties of the model gel have been evaluated: Young modulus (2–6 kPa), stress relaxation time (0.1–1 s), and apparent viscosity (0.3–3 kPa s). The viscoelastic properties of the gel depend on the degree of its swelling. It has been demonstrated that the mechanical properties of gels of polymethacrylic acid are close to those of biological objects.     

预热处理金针菇蛋白对猪肉肌原纤维蛋白凝胶特性的影响

本文研究预热处理（preheat treatment,PT）金针菇蛋白（Flammulina filiformis protein,FFP）对肌原纤维蛋白（myofibrillar protein,MP）凝胶特性的影响。试验将FFP在65、75、85和95℃下分别预热处理30、60、90和120min,以蛋白溶解度、总巯基含量和表面疏水性为指标,确定FFP预热处理的最佳温度与时间;将预热处理的FFP（PT-FFP）与MP以不同的比例（0:10、1:9、2:8、3:7、4:6,M/M）混合制备复合凝胶（总蛋白质量浓度均为40mg/mL）,以凝胶强度、持水性、流变学特性与微观结构为指标,考察PT-FFP对MP凝胶特性的影响。结果表明,75℃预热处理60min,FFP的溶解度与表面疏水性最高,总巯基含量最低,故确定该预热处理条件为最佳;将该条件下制备的PT-FFP以不同比例与MP混合制备凝胶,结果发现PT-FFP比FFP更有利于复合凝胶的凝胶强度和持水性的提高（P<0.05）,特别是当PT-FFP与MP混合比例为1:9时,复合凝胶的凝胶强度和持水性达到最高值121.38g和85.25%;流变学结果也表明,PT-FFP能够提高复合凝胶的弹性模量Gʹ和损耗模量G″;电镜观察可以看出PT-FFP与MP复合的凝胶具有更强的连续性,结构更为致密。总之,经过75℃预热处理60min后的FFP和MP以1:9混合时能够改善肌原纤维蛋白凝胶特性和流变学特性。     

Molecular dynamics study of the influence of solvents on the structure and mechanical properties of poly(vinyl alcohol) gels

Molecular dynamics (MD) simulations were employed to study the influence of solvents on the structure and mechanical properties of physically crosslinked poly(vinyl alcohol) (PVA) gels. Firstly, three kinds of PVA precursor gels were made by adding water, dimethyl sulfoxide (DMSO) and a mixture of DMSO and water (4:1 by weight), respectively. The solvents in the precursor gels were then exchanged with water to obtain three kinds of PVA hydrogels. Solvent in the precursor gel with a mixture of DMSO and water was also exchanged with ethanol and DMSO, respectively. It was found that the tensile strength and failure strain of the PVA hydrogel prepared from precursor gel with a mixture of DMSO and water was the highest, and the polymer network was more homogeneous than the other two PVA hydrogels. The polymer network of PVA gel with ethanol or with DMSO was more heterogenous than with water, and the tensile strength and failure strain were much lower. The torsional activity of polymer chains of PVA gel with ethanol was much stronger than PVA gel with water and DMSO.     

Charged acrylamide copolymer gels as media for weak alignment

The use of mechanically strained acrylamide/acrylate copolymers is reported as a new alignment medium for biomacromolecules. Compared to uncharged, strained polyacrylamide gels, the negative charges of the acrylamide/acrylate copolymer strongly alter the alignment tensor and lead to pronounced electroosmotic swelling. The swelling itself can be used to achieve anisotropic, mechanical strain. The method is demonstrated for the alignment of TipAS, a 17 kDa antibiotic resistance protein, as well as for human ubiquitin, where alignment tensors with an A_ZZ,NH of up to 60 Hz are achieved at a gel concentration of 2% (w/v). The alignment can be modulated by the variation of pH, ionic strength, and gel concentration. The high mechanical stability of the swollen gels makes it possible to obtain alignment at polymer concentrations of less than 1% (w/v).     

A correlation between mechanical and electrical properties of the synthetic hydrogel chosen as an experimental model of cytoskeleton

The correlation between the electrochemical (Donnan) potential and volume swelling was studied for synthetic polyelectrolyte hydrogels considered as models of cytoskeleton gel-forming biopolymers. Hydrogels involving polyacrylic and polymethacrylic acids with varying network density were synthesized by a radical polymerization in aqueous solution. Electrical charge was introduced into the gel network by partial neutralization of monomer acids with several alkali and alkali earth (hydr)oxides. The electrochemical (Donnan) potential of synthetic gels was determined using conventional microelectrode tools for cell potential determination. It was demonstrated that the negative electrical potential of many anionic gels with various charges and network densities decreased with the decrease of equilibrium swelling, i.e., with the decrease in water content in the gel. It was shown that a drastic phase transition in the gel structure from a swollen to a compressed state induced by K⁺/Ca²⁺ exchange is accompanied by an analogous decrease in the absolute Donnan potential of the gels. A kinetic study demonstrated that the gel volume changed ahead of its electrical potential. This suggests that the volume phase transition in gel is the main cause of the electrical response. A similarity between the swelling/compression transition in synthetic gels and the volume changes in the cytoskeleton in the vicinity of the cell membrane was demonstrated. Based on the universal analogy between the properties of synthetic and natural polymer gels, a possible involvement of swelling of the gel-like cytoskeleton structures in electrical regulation in the cell was postulated.     

Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour

In this study we report on the effects of structuring, aging, temperature, and shear history on the polymorphism and stability of structured monoglyceride stabilized oil in water emulsions, or MAG gels. With knowledge that the structure of the gel is paramount towards its functionality, this study investigated how structuring of MAG gel affects proton relaxation and monoglyceride crystal polymorphism. The structured MAG gel was compared to its compositionally equivalent unstructured components containing either dry or hydrated monoglycerides. Proton relaxation studies were conducted using pulsed proton Nuclear Magnetic Resonance T₂ relaxation analysis. Powder X-ray Diffraction was used to determine the monoglyceride crystal polymorphism within the system. Proton relaxation was greatly affected by the structuring of MAG gel components, with the structured MAG gel displaying faster relaxation times compared to its unstructured components. The structured MAG gel also displayed different polymorphic behaviour than its unstructured components, with structured gels exhibiting greater stability, and displaying both ?? and ?? monoglyceride polymorphic forms. The application of shear resulted in greater water mobility within MAG gels compared to non-sheared samples, as well as a greater proportion of the ?? polymorphic population. This study established a relationship between water mobility determined by T₂ relaxation analysis and the proportion of the ?? polymorph population determined through XRD reflections. It clearly demonstrates that an increase in the ?? polymorph population leads to a decrease in the strength of water binding, and that shear enhances this process.     

The study of gelation kinetics and chain-relaxation properties of glutaraldehyde-cross-linked chitosan gel and their effects on microspheres preparation and drug release

The effects of gelation kinetics and chain-relaxation properties of glutaraldehyde-cross-linked chitosan gel on microspheres preparation or drug release were studied. The rate of gelation is zero order corresponding to the chitosan concentration but non-zero order corresponding to the glutaraldehyde concentration. It was suggested that the cross-linking reaction was mainly dominated by the concentration of small molecule reactant, glutaraldehyde. The relaxation of an entangled polymer chain in a gel network as a result of the swelling of cross-linked chitosan hydrogel was investigated by the stress–strain determination. The higher the cross-linking density of chitosan hydrogel, the lower the swelling ability of chitosan hydrogel due to the slower relaxation rate of polymer chain, which then results in the decreased drug-release rate.     

Orientation of DNA molecules in agarose gels by pulsed electric fields

The electric birefringence of DNA restriction fragments of three different sizes, 622, 1426, and 2936 base pairs, imbedded in agarose gels of different concentrations, was measured. The birefringence relaxation times observed in the gels are equal to the values observed in free solution, if the median pore diameter of the gel is larger than the effective hydrodynamic length of the DNA molecule in solution. However, if the median pore diameter is smaller than the apparent hydrodynamic length, the birefringence relaxation times increase markedly, becoming equal to the values expected for the birefringence relaxation of fully stretched DNA molecules. This apparent elongation indicates that end-on migration, or reptation is a likely mechanism for the electrophoresis of large DNA molecules in agarose gels. The relaxation times of the stretched DNA molecules scale with molecular weight (or contour length) as N2.8, in reasonable agreement with reptation theories.     

Swelling behavior and morphological evolution of mixed gelatin/silk fibroin hydrogels

Mixed protein-based hydrogels have been prepared by blending gelatin (G) with amorphous Bombyx mori silk fibroin (SF) and promoting beta-crystallization of SF via subsequent exposure to methanol or methanol/water solutions. The introduction of beta crystals in SF serves to stabilize the hydrogel network and extend the solidlike behavior of these thermally responsive materials to elevated temperatures beyond the helix-->coil (h-->c) transition of G. In this work, we investigate the swelling and protein release kinetics of G/SF hydrogels varying in composition at temperatures below and above the G h-->c transition. At 20 degrees C, G and G-rich mixed hydrogels display evidence of moderate swelling with negligible mass loss in aqueous solution, resulting in porous polymer matrixes upon solvent removal according to electron microscopy. When the solution temperature is increased beyond the G h-->c transition to body temperature (37 degrees C), these gels exhibit much higher swelling with considerable mass loss due to dissolution and release of G. The extent to which these properties respond to temperature decreases systematically with increasing SF content. The unique temperature- and composition-dependent properties of G/SF hydrogels dictate the efficacy of these novel materials as stimuli-responsive delivery vehicles.     

Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels

This study aimed to investigate the properties of heat-induced gels (85 °C for 30 min) of quinoa protein isolate (QPI) in the presence and absence of various polysaccharides including guar gum (GG), locust bean gum (LBG), and xanthan gum (XG) at pH 7. For this purpose, samples with three gum concentrations (0.05, 0.1, and 0.2 wt%) at a fixed QPI concentration (10 wt%) and a fixed ionic strength (50 mM NaCl) were studied in terms of their gelation behaviour, small and large deformation rheological properties, water holding capabilities, and microstructural characteristics. Rheological measurements revealed that all polysaccharides incorporation could improve gel strength (complex modulus, G*) and breaking stress, accelerate gel formations, and more stiffer gels were obtained at greater polysaccharide concentrations. The XG exhibited the most gel strengthening effect followed by LBG and GG. Incorporation of 0.2 wt% XG led to a 15 folds increase in G* compared to the control. Confocal laser scanning microscopy observation revealed that the polysaccharides also altered gel microstructures, with the gels containing XG showing the most compact gel structures. The findings of this study may provide useful information for the fabrication of novel QPI based food gel products with improved texture.