Time-dependent solubilization of IgG in AOT-brine-isooctane microemulsions: Role of cluster formation

The stability and structure of protein‐containing water‐in‐oil (w/o) microemulsions were investigated by using the large protein immunoglobulin G (IgG, MW 155,000) in a mixture comprised of brine, sulfosuccinic acid bis [2‐ethylhexyl]ester (sodium salt), and isooctane. We explored factors affecting...

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Bibliographic Details
Published in:Biotechnology and bioengineering 2002-04, Vol.78 (1), p.60-72
Main Authors: Gerhardt, N. I., Dungan, S. R.
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
biopolymers
Biotechnology
Cattle
Chemical Precipitation
clusters
Diffusion
Dioctyl Sulfosuccinic Acid - chemistry
droplets
dynamic light scattering
Emulsions - chemistry
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
immunoglobulin G
Immunoglobulin G - chemistry
Immunoglobulin G - metabolism
Isoelectric Focusing - methods
Light
Magnetic Resonance Spectroscopy - methods
Methods. Procedures. Technologies
Models, Chemical
Models, Theoretical
Molecular Weight
Octanes - chemistry
Oils - chemistry
Others
Protein Binding
Salts - chemistry
Scattering, Radiation
Solubility
Succinates - chemistry
Time Factors
Various methods and equipments
Water - chemistry
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Summary:The stability and structure of protein‐containing water‐in‐oil (w/o) microemulsions were investigated by using the large protein immunoglobulin G (IgG, MW 155,000) in a mixture comprised of brine, sulfosuccinic acid bis [2‐ethylhexyl]ester (sodium salt), and isooctane. We explored factors affecting the initial uptake of IgG into the w/o microemulsion and its subsequent release to a solid (precipitate) phase, and the kinetics of the latter process. Influences of such parameters as pH, ionic strength, and protein concentration on the solubilization and precipitation of bovine IgG in the organic phase are described. The structure and dynamics in microemulsions containing bovine IgG were probed by using dynamic light scattering, and it was found that the presence of IgG in the microemulsion induced strong attractive forces between the droplets. Based on results obtained by using these various experimental approaches, a model for protein solubilization and release is proposed. In this model, we propose the formation of clusters within which bovine IgG resides and which substantially slow the kinetics of protein release from the droplets to the precipitate phase. © 2002 Wiley Periodicals, Inc. Biotechnol Bioeng 78: 60–72, 2002; DOI 10.1002/bit.10183
ISSN:0006-3592
1097-0290
DOI:10.1002/bit.10183