Freeze-concentrated glass-like transition temperature of carbohydrate–phosphate buffered saline systems and impact on collapse of freeze-dried solids
Freeze-concentrated glass-like transition temperature of carbohydrate–phosphate buffered saline systems and impact on collapse of freeze-dried solids
复制标题
碳水化合物-磷酸盐缓冲盐水系统的冷冻浓缩玻璃态转变温度及其对冻干固体塌陷的影响
DOI：
10.1007/s10973-020-09626-7
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发表时间：
2020
影响因子：
4.4
通讯作者：
K. Kawai
中科院分区：
文献类型：
--
作者：
Yukino Yamamoto;Y. Hagura;K. Kawai
磷酸盐缓冲盐水 (PBS) 和碳水化合物用于冷冻干燥生物材料。有人提出，PBS 降低了碳水化合物溶液的冷冻浓缩玻璃态转变温度 ()，并且冷冻干燥的固体在冷冻干燥过程中很容易塌陷。为了更深入地了解该主题，系统地研究了 PBS 对海藻糖溶液的影响。发现海藻糖溶液与海藻糖含量无关。另一方面，海藻糖-PBS 溶液的 Theof 随着海藻糖含量的减少而减少。该行为被描述为海藻糖-PBS 伪二元系统的曲线。使用修正的戈登-泰勒方程对曲线进行分析，并将 PBS 的值外推为 195.0 K。为了比较 PBS 的塑化效果，还研究了包括糖醇（葡萄糖、麦芽糖醇、蔗糖、菊粉和麦芽糖糊精）在内的其他碳水化合物材料的值。结果发现，冷冻浓缩的海藻糖比其他糖类对 PBS 的增塑作用更敏感。最后，将海藻糖和具有不同海藻糖含量的海藻糖-PBS溶液冷冻干燥，并评估它们的水分活度（aw）和与预干燥（冷冻）固体的表观体积比（VFDVF-1）。冻干海藻糖样品的 aw 值较低，VFDVF−1 值较高。另一方面，根据海藻糖含量，冻干海藻糖-PBS 样品比冻干海藻糖样品具有显着更高的aw 值和更低的VFDVF−1 值。这些结果对应于初始溶质含量。
Phosphate buffered saline (PBS) and carbohydrates are used to freeze-dried biomaterials. It has been suggested that PBS reduces the freeze-concentrated glass-like transition temperature () of carbohydrate solutions and that freeze-dried solids collapse readily during freeze-drying. In order to obtain more insight into the subject, the effect of PBS on theof trehalose solution was systematically investigated. Theof trehalose solution was found to be independent of the trehalose content. Theof trehalose–PBS solution, on the other hand, decreased with decreasing trehalose content. The behavior was described as acurve for a trehalose–PBS pseudobinary system. Thecurve was analyzed using the modified Gordon–Taylor equation, and theof PBS was extrapolated to be 195.0 K. In order to compare the plasticizing effect of PBS, thevalues of other carbohydrate materials including sugar alcohols (glucose, maltitol, sucrose, inulin, and maltodextrin) were also investigated. It was found that freeze-concentrated trehalose was more sensitive to the plasticizing effect of PBS than the other sugars. Finally, trehalose and trehalose–PBS solutions with varying trehalose content were freeze-dried, and their water activity (aw) and apparent volume ratio against pre-dried (frozen) solids (VFDVF−1) were evaluated. Freeze-dried trehalose samples had lowawvalues and highVFDVF−1values. Freeze-dried trehalose–PBS samples, on the other hand, had significantly higherawvalues and lowerVFDVF−1values than freeze-dried trehalose samples depending on the trehalose content. These results corresponded to theand initial solute content.