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Maksimović, Jelena Dragišić

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  • Maksimović, Jelena Dragišić (1)
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Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin

Drvenica, Ivana; Stančić, Ana; Kalušević, Ana; Marković, Smilja; Maksimović, Jelena Dragišić; Nedović, Viktor; Bugarski, Branko; Ilić, Vesna

(Belgrade : Serbian Chemical Society, 2019)

TY  - JOUR
AU  - Drvenica, Ivana
AU  - Stančić, Ana
AU  - Kalušević, Ana
AU  - Marković, Smilja
AU  - Maksimović, Jelena Dragišić
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Ilić, Vesna
PY  - 2019
UR  - https://www.shd-pub.org.rs/index.php/JSCS/article/view/8197
UR  - http://dais.sanu.ac.rs/123456789/6908
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 °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  - Belgrade : Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
SP  - 1105
EP  - 1117
VL  - 84
IS  - 10
DO  - 10.2298/JSC190513067D
ER  - 
@article{
author = "Drvenica, Ivana and Stančić, Ana and Kalušević, Ana and Marković, Smilja and Maksimović, Jelena Dragišić and Nedović, Viktor and Bugarski, Branko and Ilić, Vesna",
year = "2019",
url = "https://www.shd-pub.org.rs/index.php/JSCS/article/view/8197, http://dais.sanu.ac.rs/123456789/6908",
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 °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 = "Belgrade : Serbian Chemical Society",
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 = "1105-1117",
volume = "84",
number = "10",
doi = "10.2298/JSC190513067D"
}
Drvenica, I., Stančić, A., Kalušević, A., Marković, S., Maksimović, J. D., Nedović, V., Bugarski, B.,& Ilić, V. (2019). Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin.
Journal of the Serbian Chemical SocietyBelgrade : Serbian Chemical Society., 84(10), 1105-1117. 
https://doi.org/10.2298/JSC190513067D
Drvenica I, Stančić A, Kalušević A, Marković S, Maksimović JD, Nedović V, Bugarski B, Ilić V. Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin. Journal of the Serbian Chemical Society. 2019;84(10):1105-1117
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