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Protein adsorption is one of the most frequently observed incompatibility issues during intravenous (IV) administration of therapeutic proteins, especially at low concentration, leading to a lower-than-expected drug recovery and potential insufficient therapeutic effect. With its porous structure and complex surface physicochemical property, the in-line filter is usually the main component where protein adsorption happens. Thus, comprehending the adsorption mechanism between proteins and filter membranes is essential for designing effective mitigation strategies. In this study, the adsorption behaviors for 4 proteins with different pI (isoelectric point) and hydrophobicity were evaluated after dilution to 5 μg/mL in 5 % dextrose (D5W) and 0.9 % sodium chloride (saline), respectively. The results showed that in-line filter is the main contributor to protein loss compared with IV bag and infusion line. The adsorption in D5W was dominated by electrostatic attraction between positively charged protein and negatively charged filter membrane. By adjusting the solution pH above the protein pI to have negatively charged protein or using positively charged filter membrane, the adsorption was effectively reduced by reducing the electrostatic attraction, while adding electrolyte solution could be similarly effective by shielding the surface charge to reduce the electrostatic attraction. In addition, adding surfactant could further reduce the adsorption induced by hydrophobic interaction between protein and contacting materials including IV bag, infusion line and in-line filter as well. When saline was used as a diluent, hydrophobic interaction between protein and filter membrane was the main cause for protein with high hydrophobicity. 0.005 % (w/v) polysorbate 80 was demonstrated to be effective to elevate the dose recovery to about 100 % for all the evaluated proteins. A decision tree was provided to guide the design of proper mitigation plans to reduce the protein adsorption during IV infusion based on the type of diluent, filter membrane and protein pI.
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http://dx.doi.org/10.1016/j.xphs.2025.103846 | 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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