Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
2019
Аутори
Drvenica, Ivana T.Stancic, Ana Z.
Kalusević, Ana M.
Marković, Smilja
Dragišić Maksimović, Jelena
Nedović, Viktor A.
Bugarski, Branko M.
Ilic, Vesna Lj
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed a...n absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.
Кључне речи:
UV-Vis spectroscopy / slaughterhouse blood / heme-iron protein / dynamic light scatteringИзвор:
Journal of the Serbian Chemical Society, 2019, 84, 10, 1105-1117Издавач:
- Srpsko hemijsko društvo, Beograd
Финансирање / пројекти:
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.2298/JSC190513067D
ISSN: 0352-5139
WoS: 000496149600005
Scopus: 2-s2.0-85074904247
Институција/група
Institut za multidisciplinarna istraživanjaTY - JOUR AU - Drvenica, Ivana T. AU - Stancic, Ana Z. AU - Kalusević, Ana M. AU - Marković, Smilja AU - Dragišić Maksimović, Jelena AU - Nedović, Viktor A. AU - Bugarski, Branko M. AU - Ilic, Vesna Lj PY - 2019 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/1270 AB - Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization. PB - Srpsko hemijsko društvo, Beograd T2 - Journal of the Serbian Chemical Society T1 - Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin EP - 1117 IS - 10 SP - 1105 VL - 84 DO - 10.2298/JSC190513067D ER -
@article{ author = "Drvenica, Ivana T. and Stancic, Ana Z. and Kalusević, Ana M. and Marković, Smilja and Dragišić Maksimović, Jelena and Nedović, Viktor A. and Bugarski, Branko M. and Ilic, Vesna Lj", year = "2019", abstract = "Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.", publisher = "Srpsko hemijsko društvo, Beograd", journal = "Journal of the Serbian Chemical Society", title = "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin", pages = "1117-1105", number = "10", volume = "84", doi = "10.2298/JSC190513067D" }
Drvenica, I. T., Stancic, A. Z., Kalusević, A. M., Marković, S., Dragišić Maksimović, J., Nedović, V. A., Bugarski, B. M.,& Ilic, V. L.. (2019). Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society Srpsko hemijsko društvo, Beograd., 84(10), 1105-1117. https://doi.org/10.2298/JSC190513067D
Drvenica IT, Stancic AZ, Kalusević AM, Marković S, Dragišić Maksimović J, Nedović VA, Bugarski BM, Ilic VL. Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. in Journal of the Serbian Chemical Society. 2019;84(10):1105-1117. doi:10.2298/JSC190513067D .
Drvenica, Ivana T., Stancic, Ana Z., Kalusević, Ana M., Marković, Smilja, Dragišić Maksimović, Jelena, Nedović, Viktor A., Bugarski, Branko M., Ilic, Vesna Lj, "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin" in Journal of the Serbian Chemical Society, 84, no. 10 (2019):1105-1117, https://doi.org/10.2298/JSC190513067D . .