Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin
Authors
Drvenica, IvanaStančić, Ana
Kalušević, Ana
Marković, Smilja

Maksimović, Jelena Dragišić
Nedović, Viktor

Bugarski, Branko

Ilić, Vesna
Article (Published version)
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Show full item recordAbstract
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.
Keywords:
dynamic light scattering / heme-iron protein / slaughterhouse blood / UV–Vis spectroscopySource:
Journal of the Serbian Chemical Society, 2019, 84, 10, 1105-1117Publisher:
- Belgrade : Serbian Chemical Society
Funding / projects:
DOI: 10.2298/JSC190513067D
ISSN: 1820-7421
WoS: 000496149600005
Scopus: 2-s2.0-85074904247
URI
https://www.shd-pub.org.rs/index.php/JSCS/article/view/8197https://dais.sanu.ac.rs/123456789/6908
Institution/Community
Институт техничких наука САНУ / Institute of Technical Sciences of SASATY - 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 - https://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 UR - https://hdl.handle.net/21.15107/rcub_dais_6908 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", 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", url = "https://hdl.handle.net/21.15107/rcub_dais_6908" }
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. in Journal of the Serbian Chemical Society Belgrade : Serbian Chemical Society., 84(10), 1105-1117. https://doi.org/10.2298/JSC190513067D https://hdl.handle.net/21.15107/rcub_dais_6908
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. in Journal of the Serbian Chemical Society. 2019;84(10):1105-1117. doi:10.2298/JSC190513067D https://hdl.handle.net/21.15107/rcub_dais_6908 .
Drvenica, Ivana, Stančić, Ana, Kalušević, Ana, Marković, Smilja, Maksimović, Jelena Dragišić, Nedović, Viktor, Bugarski, Branko, Ilić, Vesna, "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin" in Journal of the Serbian Chemical Society, 84, no. 10 (2019):1105-1117, https://doi.org/10.2298/JSC190513067D ., https://hdl.handle.net/21.15107/rcub_dais_6908 .