Lysozyme inactivation by inert gas bubbling: kinetics in a bubble column reactor

Caussette, Mylène; Gaunand, Alain; Planche, Henri; Colombié, Sophie; Monsan, Pierre; Lindet, Brigitte

doi:10.1016/s0141-0229(98)00151-3

Cited by 39 publications

(26 citation statements)

References 20 publications

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“…Four studies have concerned lysozyme. In the first two (Caussette et al 1998(Caussette et al , 1999, bubbling N 2 through a lysozyme solution strongly enhanced inactivation that otherwise depended on pH and temperature. Inactivation in a stirred reactor was a first order process that depended on the agitator power and the area of the various interfaces, including the gas-liquid interface (Colombie et al 2001).…”

Section: Gas-liquid Interfacesmentioning

confidence: 99%

Effects of shear on proteins in solution

2010

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The effects of "shear" on proteins in solution are described and discussed. Research on this topic covers many decades, beginning with investigations of possible denaturation of enzymes during processing, whilst more recent concerns are how the quality of therapeutic proteins might be affected by shear or shear related effects.The paradigm that emerges from most studies is that shear in the fluid mechanical sense is unlikely by itself to damage most proteins and that interfacial phenomena are critically important. In particular, moving gas-liquid interfaces can be very deleterious. Aggregation of therapeutic proteins on nanoparticles shed from solid surfaces is a recent concern because of potential consequences on patient safety. It is clear that labeling such damage as "shear" is a mistake as this inhibits clear investigations of, and thinking about, the true causes of damage to proteins in solution during processing.

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Section: Gas-liquid Interfacesmentioning

confidence: 99%

Effects of shear on proteins in solution

2010

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“…This can be explained by an additional, almost temperature independent deactivation mechanism. Such deactivation mechanism might be, for example, the specific power input (Colombie et al, 2000;Shiragami and Unno, 1994), the shear stress or the specific gas-liquid interfacial area (Caussette et al, 1999;Wang et al, 1994). Being temperature independent, the respective deactivation mechanisms cannot be intensified by temperature increase.…”

Section: Resultsmentioning

confidence: 99%

“Enzyme Test Bench,” a high‐throughput enzyme characterization technique including the long‐term stability

Rachinskiy

Schultze²,

Boy³

et al. 2009

Biotech & Bioengineering

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A new high throughput technique for enzyme characterization with specific attention to the long term stability, called "Enzyme Test Bench," is presented. The concept of the Enzyme Test Bench consists of short term enzyme tests in 96-well microtiter plates under partly extreme conditions to predict the enzyme long term stability under moderate conditions. The technique is based on the mathematical modeling of temperature dependent enzyme activation and deactivation. Adapting the temperature profiles in sequential experiments by optimal non-linear experimental design, the long term deactivation effects can be purposefully accelerated and detected within hours. During the experiment the enzyme activity is measured online to estimate the model parameters from the obtained data. Thus, the enzyme activity and long term stability can be calculated as a function of temperature. The engineered instrumentation provides for simultaneous automated assaying by fluorescent measurements, mixing and homogenous temperature control in the range of 10-85 +/- 0.5 degrees C. A universal fluorescent assay for online acquisition of ester hydrolysis reactions by pH-shift is developed and established. The developed instrumentation and assay are applied to characterize two esterases. The results of the characterization, carried out in microtiter plates applying short term experiments of hours, are in good agreement with the results of long term experiments at different temperatures in 1 L stirred tank reactors of a week. Thus, the new technique allows for both: the enzyme screening with regard to the long term stability and the choice of the optimal process temperature regarding such process parameters as turn over number, space time yield or optimal process duration. The comparison of the temperature dependent behavior of both characterized enzymes clearly demonstrates that the frequently applied estimation of long term stability at moderate temperatures by simple activity measurements after exposing the enzymes to elevated temperatures may lead to suboptimal enzyme selection. Thus, temperature dependent enzyme characterization is essential in primary screening to predict its long term behavior.

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“…(59,60) Although mechanisms leading to thermal inactivation of enzymes have been extensively studied, those involved in mechanical stresses are less known. Obviously MTS treatments will depend on the effect of the pressure, temperature, and ultrasound amplitude chosen.…”

Section: Manothermosonicationmentioning

confidence: 99%

The Use of Ultrasound and Combined Technologies in Food Preservation

Demirdöven

Baysal

2008

Food Reviews International

138

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TurkeyUltrasound techniques find use in the food industry in both the analysis and modification of foods. Microbial and enzyme inactivation are other applications of ultrasound in food processing. The use of ultrasound on its own in the food industry for bacterial destruction is currently unfeasible; however, the combination of ultrasound and pressure and/or heat shows considerable promise. The future of ultrasound in the food industry for bactericidal purposes lie in thermosonication, manosonication, and manothermosonication, as they are more energy-efficient and result in the reduction of microbial and enzyme activity when compared to conventional heat treatment. The use of ultrasound and combined technologies, mechanisms, and effects of ultrasound combinations are discussed in this review.

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Lysozyme inactivation by inert gas bubbling: kinetics in a bubble column reactor

Cited by 39 publications

References 20 publications

Effects of shear on proteins in solution

Effects of shear on proteins in solution

“Enzyme Test Bench,” a high‐throughput enzyme characterization technique including the long‐term stability

The Use of Ultrasound and Combined Technologies in Food Preservation

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