海藻酸钠明胶协同固定化的研究

目的:研究不同因素对固定化微胶囊的影响以及不同物质向微胶囊扩散的规律。方法:采用海藻酸钠与明胶协同固定化制备微胶囊,考察了海藻酸钠、明胶浓度等因子对微胶囊直径与机械强度的影响,以及牛血清蛋白与葡萄糖向微胶囊扩散的状况,并利用非稳态传递模型计算了这两种物质在微胶囊中的有效扩散系数。结果:随着海藻酸钠质量浓度的升高,微胶囊的直径与机械强度逐渐增大。制备的最优条件是CaCl2浓度为10%,滴定速度为180滴/min,最优浸泡时间为30min。在此条件下,葡萄糖与牛血清蛋白的有效扩散系数分别为4.63×10-5cm2/min、1.01×10-7cm2/min。结论:海藻酸钠明胶协同固定化制备的微胶囊作为一种生物载体,非常适合细胞或酶的固定化。     

PLGA改性明胶的性质研究

目的:探讨聚乳酸-聚羟基乙酸共聚物(PLGA)对明胶的改性效果.方法:(1)将PLGA和明胶分别以9:1,8:2,7:3,6:4,5:5,3:7质量比制成膜状试件.(2)以扫描电镜观察试件的微结构.(3)以材料试验机测试其力学性质.(4)以PBS(pH 7.4)为人工降解液考察其在体外在8周内的降解情况.结果:(1)在上述范围内支架均质程度和机械性能随明胶含量增大而变差.(2)体外降解期间支架最大吸水率和失重速率随明胶含量增大而增大.结论:经PLGA改性后的明胶的上述各项指标均发生了显著变化,作为备选组织工程材料,复合体系申明胶含量不宜多于40%.     

Screening of Enterobacterial Contamination During Gelatin Production and its Effect on Pharmaceutical Grade Gelatin

Summary Gelatin, an animal protein derived from collagen has many industrial applications; mainly in food and pharmaceutical products. In this study, enterobacterial contamination of gelatin during different stages of its manufacturing was examined. Since gelatin is extracted in the form of liquor by hot water treatment of ossein and undergoes a complex series of processing stages before being finally blended and packaged off as dry gelatin product, contamination at any stage affects the quality of the final product. In total, 142 samples of gelatin were analysed for the presence of enteric bacteria, which were obtained from different stages of gelatin processing. The Enterobacteriaceae-positive samples were processed and these enterobacterial species were isolated and identified as Proteus mirabilis, Serratia marcescens, E. coli, Salmonella typhi, Klebsiella oxytoca, Klebsiella pneumoniae, Shigella flexneri and Serratia liquefaciens. These were tested for gelatinase activity. The eight species producing maximum gelatinolysis were selected and protease zymography was performed using 1% (w/v) gelatin as a substrate in 7.5% (w/v) acrylamide gel and their molecular weights were determined. The effect of these bacteria on the quality of gelatin was assessed chromatographically in terms of change in amino acid content of gelatin broth inoculated by these species, which showed a marked change with length of incubation. Since these enteric bacteria possess pathogenic properties, some of them are gelatinolytic and also have a significant effect on the quality and amino acid content of gelatin, they are of great concern both for the manufacturers as well as for the consumers.     

Effect of Chaotropic Salt on the Secondary Structure of Pigskin Gelatin

Pigskin gelatin was prepared and its molecular weight profile was examined by SDS-PAGE. The major molecular weights of gelatin were 214 kDa, 135 kDa, and 122 kDa, The secondary structure of a gelatin solution in the presence of chaotropic salt was studied by using circular dichroism (CD). The CD study clearly showed that the chaotropic salt increased the ordered secondary structure of the gelatin solution due to the altered water structure.