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Protein aggregate formation in prefilled syringes (PFSs) can be influenced by protein adsorption and desorption at the solid-liquid interface. Although inhibition of protein adsorption on the PFS surface can lead to a decrease in the amount of aggregation, the mechanism underlying protein adsorption-mediated aggregation in PFSs is unclear. This study investigated protein aggregation caused by protein adsorption on silicone oil-free PFS surfaces [borosilicate glass (GLS) and cycloolefin polymer (COP)] and the factors affecting the protein adsorption on the PFS surfaces. The adsorbed proteins formed multilayered structures that consisted of two distinct types of layers: proteins adsorbed on the surface of the material and proteins adsorbed on top of the proteins on the surface. A pH-dependent electrostatic interaction was the dominant force for protein adsorption on the GLS surface, while hydrophobic effects were dominant for protein adsorption on the COP surface. When the repulsion force between proteins was weak, protein adsorption on the adsorbed protein layer was increased for both materials and as a result, protein aggregation increased. Therefore, a formulation with high colloidal stability can minimize protein adsorption on the COP surface, leading to reduced protein aggregation.
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http://dx.doi.org/10.1016/j.xphs.2021.07.007 | DOI Listing |
Food Chem
September 2025
College of Biological and Agricultural Engineering, Jilin University, Changchun 130012, China. Electronic address:
Enhancing hydrophobic bioactives' bioaccessibility remains challenging in functional foods due to instability and insufficient controlled-release ability in conventional protein-polysaccharide carriers. We pioneer a new interaction model by covalently grafting corn stover cellulose nanofibers (CNF) with Zein using N-(3-dimethylaminopropyl)-N'-ethyl carbodiimide hydrochloride (EDC) and N-hydroxysuccinimide (NHS), creating conjugates with gradient grafting degrees (CNF/Zein 0.5, CNF/Zein 1, and CNF/Zein 2).
View Article and Find Full Text PDFBiomater Adv
September 2025
Graduate School of Medical and Dental Science, Institute of Science Tokyo, 15-45 Yushima, Bunkyo, Tokyo, 113-8510, Japan; Advanced Central Research Organization, Teikyo University, 2-11-1, Kaga, Itabashi, Tokyo, 173-8605, Japan.
This review concentrates on the electroactive ceramic biointerfaces inspired by bone piezoelectricity for advanced ceramic biomaterials. Bone generates electrical potentials through the piezoelectric properties of collagen fibrils and apatite minerals under mechanical loading. These electrical signals influence osteoconductivity and regenerative capacity by osteogenic cells.
View Article and Find Full Text PDFJDS Commun
September 2025
Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704.
The water activity of milk powders is a critical parameter for predicting quality and safety, but some retailers in the supply chain may be limited to measuring moisture content, which can be easier and more affordable. Moisture sorption isotherms relate moisture content to the corresponding water activity. In this study, moisture adsorption and desorption isotherms were determined for nonfat dry milk (NFDM) and milk protein concentrate (MPC-85) powder samples at ambient and elevated temperatures via the modernized dynamic dewpoint isotherm (DDI) method.
View Article and Find Full Text PDFFood Res Int
November 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China. Electronic address:
Osteopontin (OPN), a multifunctional milk protein essential for bioactive functions, remains challenging to isolate efficiently due to the limited specificity of conventional methods. We developed hydrogel-based molecularly imprinted membranes (MIMs) for selective OPN recognition. Dimethylaminopropyl methacrylamide (DMAPMA) and N-isopropylacrylamide (NIPAM) were selected as functional monomers based on molecular docking and molecular dynamics (MD) simulations, ensuring optimized binding interactions.
View Article and Find Full Text PDFFood Res Int
November 2025
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, PR China.
The poor foaming of egg yolks has long plagued the food industry. In this study, four egg yolk spheres (EYS) were prepared via acid- and alkaline pH-shift methods, and the main factors affecting the variation in their foaming capacity were determined. The tertiary structure of EYS under hydrogen bonding and electrostatic interactions unfolded in acidic shifts, exposing many functional groups, and refolded in basic shifts and exposed hydrophobic side chains.
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