Water Sorption Glass Transition Protein-Stabilizing Behavior of an Amorphous Sucrose Matrix Combined With Various Materials

Imamura, Koreyoshi; Yokoyama, T.; Fukushima, Atsushi; Kinuhata, Mitsunori; Nakanishi, Koji

doi:10.1002/jps.22162

Cited by 14 publications

(10 citation statements)

References 35 publications

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“…In this case, the solvent appears like a porous medium where smaller biomolecules can diffuse, despite the high viscosity of the solution [63]. In this scenario, mono-or disaccharides could synergistically contribute to bioprotection, because they can settle in the oligosaccharide matrix, enhancing the matrix capability to interact with embedded structures [57,64]. Actually, disaccharides combined with long chain maltopolymers (e.g., maltodextrin or starch) are widespread as glass formers in food industry.…”

Section: Disaccharides and Polysaccharides: Specific Vs Aspecific Matmentioning

confidence: 99%

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Cordone¹,

Cupane²,

Emanuele

et al. 2015

COC

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Immobilization of proteins and other biomolecules in saccharide matrices leads to a series of peculiar properties that are relevant from the point of view of both biochemistry and biophysics, and have important implications on related fields such as food industry, pharmaceutics, and medicine. In the last years, the properties of biomolecules embedded into glassy matrices and/or highly concentrated solutions of saccharides have been thoroughly investigated, at the molecular level, through in vivo, in vitro, and in silico studies. These systems show an outstanding ability to protect biostructures against stress conditions; various mechanisms appear to be at the basis of such bioprotection, that in the case of some sugars (in particular trehalose) is peculiarly effective.Here we review recent results obtained in our and other laboratories on ternary protein-sugar-water systems that have been typically studied in wide ranges of water content and temperature. Data from a large set of complementary experimental techniques provide a consistent description of structural, dynamical and functional properties of these systems, from atomistic to thermodynamic level.In the emerging picture, the stabilizing effect induced on the encapsulated systems might be attributed to a strong biomolecule-matrix coupling, mediated by extended hydrogen-bond networks, whose specific properties are determined by the saccharide composition and structure, and depend on water content.

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Section: Disaccharides and Polysaccharides: Specific Vs Aspecific Matmentioning

confidence: 99%

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Cordone¹,

Cupane²,

Emanuele

et al. 2015

COC

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show abstract

“…Protein denaturation because of freezing can occur via several pathways, namely, adsorption to the surface of an ice crystal, the concentration of protein and solute, and a change in pH . Subjecting a protein sample to low temperature often causes a conformational change, a process known as cold denaturation .…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Sugar Surfactants in Stabilizing Proteins During Freeze–Thawing and Freeze–Drying

Imamura

Murai

Korehisa

et al. 2014

Journal of Pharmaceutical Sciences

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“…Amorphous sugar samples were prepared in the same manner as was described in our previous studies 17,28. In brief, an aqueous solution, containing 100 g/L of sugar, was freeze‐dried and then dehydrated over P 2 O 5 in a vacuum desiccator to the extent where the remaining water content was below the detection limit (≤0.002 g/g‐dry matter).…”

Section: Methodsmentioning

confidence: 99%

Improving the Physical Stability of Freeze-Dried Amorphous Sugar Matrices by Compression at Several Hundreds MPa

Kagotani

Kinugawa

Nomura

et al. 2013

Journal of Pharmaceutical Sciences

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Water Sorption Glass Transition Protein-Stabilizing Behavior of an Amorphous Sucrose Matrix Combined With Various Materials

Cited by 14 publications

References 35 publications

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Characteristics of Sugar Surfactants in Stabilizing Proteins During Freeze–Thawing and Freeze–Drying

Improving the Physical Stability of Freeze-Dried Amorphous Sugar Matrices by Compression at Several Hundreds MPa

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