Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage

Autores
Dini, Cecilia; De Urraza, Patricio José
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of this study were to determine the stability of Podoviridae coliphage CA933P during lyophilization and storage in different media, and to establish similarities between the results obtained and those expected through mechanisms described for proteins stabilization during freeze-drying. PBS and SM buffer were assayed as lyophilization media. The effect of inorganic salts concentration as well as the addition of disaccharides on phage stability during freeze-drying and storage was also studied. The addition of low suc rose concentration (0.1 mol l1 ) to SM buffer stabilized phage during freezing and dryi ng steps of the lyophilization process, but higher sugar concentrations were detriment al to phage stability during freeze-drying. Sucrose stabilized phage during storage for at least 120 days. The lyoprotective effect of low concentrations of disaccharides during the drying step of the lyophilization of proteins as well as the stabilization of the freeze-dried produc t in time correlated with the results obtained for phage CA933P.
Fil: Dini, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: De Urraza, Patricio José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Phage
Lyophilization
Storage
Disaccharide
Conservation
Lyoprotectant
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10259
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10259
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storageDini, CeciliaDe Urraza, Patricio JoséPhageLyophilizationStorageDisaccharideConservationLyoprotectanthttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aims of this study were to determine the stability of Podoviridae coliphage CA933P during lyophilization and storage in different media, and to establish similarities between the results obtained and those expected through mechanisms described for proteins stabilization during freeze-drying. PBS and SM buffer were assayed as lyophilization media. The effect of inorganic salts concentration as well as the addition of disaccharides on phage stability during freeze-drying and storage was also studied. The addition of low suc rose concentration (0.1 mol l1 ) to SM buffer stabilized phage during freezing and dryi ng steps of the lyophilization process, but higher sugar concentrations were detriment al to phage stability during freeze-drying. Sucrose stabilized phage during storage for at least 120 days. The lyoprotective effect of low concentrations of disaccharides during the drying step of the lyophilization of proteins as well as the stabilization of the freeze-dried produc t in time correlated with the results obtained for phage CA933P.Fil: Dini, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: De Urraza, Patricio José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaAcademic Press Inc Elsevier Science2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10259Dini, Cecilia; De Urraza, Patricio José; Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage; Academic Press Inc Elsevier Science; Cryobiology; 66; 3; 6-2013; 339-3420011-2240enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.cryobiol.2013.03.007info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0011224013001144info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:32:55Zoai:ri.conicet.gov.ar:11336/10259instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:32:55.601CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
title Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
spellingShingle Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
Dini, Cecilia
Phage
Lyophilization
Storage
Disaccharide
Conservation
Lyoprotectant
title_short Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
title_full Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
title_fullStr Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
title_full_unstemmed Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
title_sort Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage
dc.creator.none.fl_str_mv Dini, Cecilia
De Urraza, Patricio José
author Dini, Cecilia
author_facet Dini, Cecilia
De Urraza, Patricio José
author_role author
author2 De Urraza, Patricio José
author2_role author
dc.subject.none.fl_str_mv Phage
Lyophilization
Storage
Disaccharide
Conservation
Lyoprotectant
topic Phage
Lyophilization
Storage
Disaccharide
Conservation
Lyoprotectant
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aims of this study were to determine the stability of Podoviridae coliphage CA933P during lyophilization and storage in different media, and to establish similarities between the results obtained and those expected through mechanisms described for proteins stabilization during freeze-drying. PBS and SM buffer were assayed as lyophilization media. The effect of inorganic salts concentration as well as the addition of disaccharides on phage stability during freeze-drying and storage was also studied. The addition of low suc rose concentration (0.1 mol l1 ) to SM buffer stabilized phage during freezing and dryi ng steps of the lyophilization process, but higher sugar concentrations were detriment al to phage stability during freeze-drying. Sucrose stabilized phage during storage for at least 120 days. The lyoprotective effect of low concentrations of disaccharides during the drying step of the lyophilization of proteins as well as the stabilization of the freeze-dried produc t in time correlated with the results obtained for phage CA933P.
Fil: Dini, Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: De Urraza, Patricio José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description The aims of this study were to determine the stability of Podoviridae coliphage CA933P during lyophilization and storage in different media, and to establish similarities between the results obtained and those expected through mechanisms described for proteins stabilization during freeze-drying. PBS and SM buffer were assayed as lyophilization media. The effect of inorganic salts concentration as well as the addition of disaccharides on phage stability during freeze-drying and storage was also studied. The addition of low suc rose concentration (0.1 mol l1 ) to SM buffer stabilized phage during freezing and dryi ng steps of the lyophilization process, but higher sugar concentrations were detriment al to phage stability during freeze-drying. Sucrose stabilized phage during storage for at least 120 days. The lyoprotective effect of low concentrations of disaccharides during the drying step of the lyophilization of proteins as well as the stabilization of the freeze-dried produc t in time correlated with the results obtained for phage CA933P.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10259
Dini, Cecilia; De Urraza, Patricio José; Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage; Academic Press Inc Elsevier Science; Cryobiology; 66; 3; 6-2013; 339-342
0011-2240
url http://hdl.handle.net/11336/10259
identifier_str_mv Dini, Cecilia; De Urraza, Patricio José; Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage; Academic Press Inc Elsevier Science; Cryobiology; 66; 3; 6-2013; 339-342
0011-2240
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cryobiol.2013.03.007
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0011224013001144
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781941542551552
score 12.982451

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