2011
DOI: 10.1016/j.susc.2010.11.011
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Measurements of water sorption enthalpy on polymer surfaces and its effect on protein adsorption

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Cited by 15 publications
(4 citation statements)
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“…Studies have shown that water molecules bound to PEG are structurally distinct from bulk water and partly responsible for the low protein adsorption on surfaces grafted with PEG. 32 This particular organization of water molecules could explain the decrease in γ S T observed after an increase in RH %. Water sorption isotherms also showed that 1:1 B-PEG:HPβCD particles are able to retain more water than the 1:1 L-PEG:HPβCD particles, resulting in a hysteresis loop in the isotherm for the B-PEG-based particles.…”
Section: Discussionmentioning
confidence: 95%
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“…Studies have shown that water molecules bound to PEG are structurally distinct from bulk water and partly responsible for the low protein adsorption on surfaces grafted with PEG. 32 This particular organization of water molecules could explain the decrease in γ S T observed after an increase in RH %. Water sorption isotherms also showed that 1:1 B-PEG:HPβCD particles are able to retain more water than the 1:1 L-PEG:HPβCD particles, resulting in a hysteresis loop in the isotherm for the B-PEG-based particles.…”
Section: Discussionmentioning
confidence: 95%
“…Additionally, for these particles, an increase in the RH from 0 to 40% decreased γ S T significantly, which should be beneficial for particle aerosolization. Studies have shown that water molecules bound to PEG are structurally distinct from bulk water and partly responsible for the low protein adsorption on surfaces grafted with PEG . This particular organization of water molecules could explain the decrease in γ S T observed after an increase in RH %.…”
Section: Discussionmentioning
confidence: 99%
“…Kawaguchi et al studied the adsorption of proteins onto the N -isopropylacrylamide (NIPA) gel at 298 and 313 Kthat is, below and above the LCSTand found that the adsorption amount of proteins at 313 K was larger than that at 298 K, because the protein adsorption by the NIPA gel was mainly driven by the hydrophobic interaction between them. In general, the protein adsorption onto a solid surface is determined mainly by the electrostatic and hydrophobic interactions between them and the structural stability of the protein molecule, and it is well-known that the protein desorption from the solid surface is very difficult to realize. However, they also reported that the protein desorption from the NIPA gel can be realized only by increasing temperature from 298 K to 313 K after the proteins were adsorbed onto the gel at 298 K. To our knowledge, this is the first report on the adsorption and desorption of protein using the NIPA-based material. Although some other research groups have also conducted the protein adsorption experiments using the NIPA-based materials, there have been no reports on protein desorption only by temperature control, except for the above-mentioned study.…”
Section: Introductionmentioning
confidence: 88%
“…Intermediate water is freezable and interacts moderately with the macromolecular interface and other water molecules and affects various interactions, including cargo delivery profile, adsorption-desorption of proteins, and cell adhesion behavior. 15,16 Free water, on the other hand, refers to the water layer with minimal interaction with the macromolecular interface, predominantly featuring water-water and water-solute hydrogen bonding interactions. This proportion of water possesses the highest crystallization ability and mobility.…”
Section: Introductionmentioning
confidence: 99%