Influence of excipients on characteristics and release profiles of poly(epsilon-caprolactone) microspheres containing immunoglobulin G

2015-03-01
Protein instability during microencapsulation has been one of the major drawbacks of protein delivery systems. In this study, the effects of various excipients (poly vinyl alcohol, glucose, starch, heparin) on the stability of encapsulated human immunoglobulin G (IgG) in poly(epsilon-caprolactone) (PCL) microspheres and on microsphere characteristics were investigated before and after gamma-sterilization. Microspheres formulated without any excipients and with glucose had a mean particle size around 3-4 mu m whereas the mean particle sizes of other microspheres were around 5-6 mu m. Use of PVA significantly increased the IgG-loading and encapsulation efficiency of microspheres. After gamma-irradiation, IgG stability was mostly maintained in the microspheres with excipients compared to microspheres without any excipients. According to the mu BCA results, microspheres without any excipient showed a high initial burst release as well as a fast release profile among all groups. Presence of PVA decreased the loss in the activity of IgG released before (completely retained after 6 h and 15.69% loss after 7 days) and after gamma-irradiation (26.04% loss and 52.39% loss after 6 h and 7 days, respectively). The stabilization effect of PVA on the retention of the activity of released IgG was found more efficient compared to other groups formulated with carbohydrates.
MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS

Suggestions

Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Dogan, SF; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-05-01)
The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen ( EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 degrees C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the ...
Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions
Wang, Bo; Li, Dong; Wang, Li-Jun; Özkan, Necati (2010-02-01)
Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and theological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and theological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, cr...
Effect of high hydrostatic pressure on the profile of proteins extracted from Betula pendula pollens
Altuner, Ergin Murat; Ceter, Talip; Alpas, Hami (2014-10-02)
High hydrostatic pressure (HHP) has high success potential in pollen protein extraction, but its effect on pollen protein profiles has not been studied yet. The aim of this study is to put forward whether HHP processing causes a change in the protein profiles extracted from pollens or not. In this study, proteins extracted from Betula pendula pollens were studied at 100, 200 and 300 MPa at room temperature for 5 min. In addition, the efficiency of three different extraction solvents, namely phosphate buffer...
Effect of high hydrostatic pressure on the functional properties of soy protein isolate
Zengin, Kübra; Alpas, Hami; Department of Food Engineering (2022-2-11)
Soy protein is a low-cost additive with high biological value, unique functional properties, and beneficial effects on health, and it is widely used in the food industry as an important ingredient. When the health and functional properties of soy protein are considered altogether, there are several benefits for consuming and using it in foods. High hydrostatic pressure (HHP) is a non-thermal novel processing technology that has been generally used to destroys vegetative cells, microorganisms and enzymes. Ad...
Prediction of protein subcellular localization based on primary sequence data
Özarar, Mert; Atalay, Mehmet Volkan; Department of Computer Engineering (2003)
Subcellular localization is crucial for determining the functions of proteins. A system called prediction of protein subcellular localization (P2SL) that predicts the subcellular localization of proteins in eukaryotic organisms based on the amino acid content of primary sequences using amino acid order is designed. The approach for prediction is to nd the most frequent motifs for each protein in a given class based on clustering via self organizing maps and then to use these most frequent motifs as features...
Citation Formats
O. Erdemli, D. Keskin, and A. Tezcaner, “Influence of excipients on characteristics and release profiles of poly(epsilon-caprolactone) microspheres containing immunoglobulin G,” MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS, pp. 391–399, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/42787.