Laser-raman spectra of d-glucose and sucrose in aqueous solution

Mathlouthi, Mohamed; Luu, Dang Vinh

doi:10.1016/s0008-6215(00)85652-9

Cited by 142 publications

(107 citation statements)

References 19 publications

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“…Ice 3120 (OH stretching) 26 Amide I 1659 (C = O stretching) 27 Glycerol 851 (C-C stretching) 28 Sorbitol 878 (C-C = O stretching) 29 Glucose 840 (C-C stretching) 30 Sucrose 836 (C-C stretching) 30 Creatine 840 (C-N torsion) 31 suggest that higher solution concentration does not necessarily correlate to higher levels of postthaw recovery. For the same three-component solution compositions used in Figure 2, MATLAB was used to generate scattered interpolant plots that mapped the postthaw recovery measured as a function of solution composition for two of the three components present in solution using 20-25 experimental points (recovery was averaged for vectors with same values for the two components being plotted).…”

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Pollock

Moller-Trane

et al. 2016

Tissue Engineering Part C: Methods

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There is demand for non-dimethyl sulfoxide (DMSO) cryoprotective agents that maintain cell viability without causing poor postthaw function or systemic toxicity. The focus of this investigation involves expanding our understanding of multicomponent osmolyte solutions and their ability to preserve cell viability during freezing. Controlled cooling rate freezing, Raman microscopy, and differential scanning calorimetry (DSC) were utilized to evaluate the differences in recovery and ice crystal formation behavior for solutions containing multiple cryoprotectants, including sugars, sugar alcohols, and small molecule additives. Postthaw recovery of mesenchymal stem cells (MSCs) in solutions containing multiple osmolytes have been shown to be comparable or better than that of MSCs frozen in 10% DMSO at 1°C/min when the solution composition is optimized. Maximum postthaw recovery was observed in these multiple osmolyte solutions with incubation times of up to 2 h before freezing. Raman images demonstrate large ice crystal formation in cryopreserved cells incubated for shorter periods of time (*30 min), suggesting that longer permeation times are needed for these solutions. Recovery was dependent upon the concentration of each component in solution, and was not strongly correlated with osmolarity. It is noteworthy that the postthaw recovery varied significantly with the composition of solutions containing the same three components and this variation exhibited an inverted U-shape behavior, indicating that there may be a ''sweet spot'' for different combinations of osmolytes. Raman images of freezing behavior in different solution compositions were consistent with the observed postthaw recovery. Phase change behavior (solidification patterns and glass-forming tendency) did not differ for solutions with similar osmolarity, but differences in postthaw recovery suggest that biological, not physical, methods of protection are at play. Lastly, molecular substitution of glucose (a monosaccharide) for sucrose (a disaccharide) resulted in a significant drop in recovery. Taken together, the information from these studies increases our understanding of non-DMSO multicomponent cryoprotective solutions and the manner by which they enhance postthaw recovery.

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Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Pollock

Moller-Trane

et al. 2016

Tissue Engineering Part C: Methods

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“…Changes in the concentration of the sucrose solutions were observed to lead to shifts in frequencies of the CH 2 OH group, sensitive to intra-and intermolecular hydrogen bonding. 196 Solute-solvent interactions interpreted in terms of hydrogen bonding of the various species have been reported for aqueous solutions of sugars. 215 Raman spectroscopic studies on solute-solvent interactions and interpretation of the effects of solvent polarity on the sweet taste of small carbohydrates and nonnutritive sweeteners are described in the section on water.…”

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confidence: 99%

Vibrational Spectroscopy of Food and Food Products

Li‐Chan¹,

Ismail²,

Sedman³

et al. 2001

Handbook of Vibrational Spectroscopy

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Vibrational spectroscopy may be applied to the qualitative and quantitative analysis of complex food systems. Mid infrared (MIR) spectroscopy and Raman spectroscopy are valuable tools for identification and structural characterization of food components and for elucidating structure–function relation of food biopolymers such as proteins. Fourier transform infrared(FT‐IR) spectrometers and chemometrics have broadened the scope of MIR spectroscopy for quality control analysis, but such applications remain generally limited to homogeneous fluid products such as beverages, juices, fats, and oils. In contrast, near infrared (NIR) and FT‐NIR spectroscopy in conjunction with multivariate calibration techniques is becoming increasingly popular in the food industry for rapid and routine analysis of proximate composition of various foods as well as for authentication and detection of adulteration. Increasing application of Raman spectroscopy in food analysis is expected with recent developments in NIR‐FT Raman spectrometers, fibre optic sampling, and confocal Raman microscopy.

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“…From this spectrum, we can observe an intense band in the high frequency region with vibrations at 2914, 2977, and a shoulder at 2954 cm −1 , which are the ν s (CH 2 ), ν(CH), and ν as (CH 2 ), respectively [17]; a broad band between 1200 and 1500 cm −1 with vibrations at 1495 (δ CH 2 ), 1375 (ω CH 2 ), and 1276 cm −1 (τ CH 2 ); an intense band centered at 1104 cm −1 (δ COH ) with shoulders at 1141 and 1077 cm −1 due to sugar and exocyclic ν C−O vibrations, respectively [17,18]; and some sharp bands between 400 and 1000 cm −1 at 987 (δ CCH ), 915 (δ CCH ), 864 (δ CC ), 781 (δ CC ), 567 (δ CCC ), and 480 cm −1 (δ CCC ). It seems that the multiplicity of bands could be due to the presence of α and β-anomers [19].…”

Section: Resultsmentioning

confidence: 99%

Thermal Characterization of Agar Encapsulated in TiO2 Sol?Gel

López

Picquart

Aguirre

et al. 2004

International Journal of Thermophysics

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Thermal effusivity evolution as a function of time, of aqueous emulsions of agar encapsulated in a TiO 2 matrix synthesized by the sol-gel method, was monitored during dehydration at ambient conditions. Measurements of thermal effusivity were performed by the photoacoustic technique using a conventional cell. The results show sigmoidal growth as a function of time during the dehydration process. The data analysis shows two dehydration stages; in the first one, samples prepared at pH 7.5 show a lower dehydration time than samples prepared at pH 7. But, when the dehydration process continues, it is slowed down in the sample prepared at pH 7.5. FT-IR absorption and Raman spectroscopy are used to verify the strong interaction between the TiO 2 matrix and the agar.

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Laser-raman spectra of d-glucose and sucrose in aqueous solution

Cited by 142 publications

References 19 publications

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Vibrational Spectroscopy of Food and Food Products

Thermal Characterization of Agar Encapsulated in TiO2 Sol?Gel

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