gelatin

ChEBI · EMBL-EBI ↗ · Källdatum saknas · Källans villkor

A mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish.

Hamidi-AslEzatDardenneFreddyBlustRonnyDe WaelKarolienKermanKagan ↗ · Mar 27, 2015 · Källans villkor

Chloramphenicol (Mw = 323.13 g·mol−1) was purchased from Sigma (Diegem, Belgium). Tris buffer containing 100 × 10−3 mol·L−1 NaCl, 20 × 10−3 mol·L−1 Tris HCl, 2 × 10−3 mol·L−1 MgCl2, 5 × 10−3 mol·L−1 KCl, and 1 × 10−3 mol·L−1 CaCl2 (pH = 7.6) was obtained from VWR (Leuven, Belgium) and used as a binding buffer solution. CAP binding aptamer sequence (5'-SH-(CH2)6-AGC-AGC-ACA-GAG-GTC-AGA-TGA-CTG-AGG-GCA-CGG-ACA-GGA-GGG-CAT-GGA-GAG-ATG-GCG-3') selected and designed at the SPHERE laboratory of the University of Antwerp [21,22] was purchased from Eurogentec (Seraing, Belgium). Type B gelatine (GelB, IEP = 5, Bloom strength = 257) isolated from bovine skin by the alkaline process and Type A gelatin (GelA, IEP = 8.8, Bloom strength = 202) isolated from porcine skin by the acid treatment were provided by Tessenderlo Chemie (Brussels, Belgium).

Hamidi-AslEzatDardenneFreddyBlustRonnyDe WaelKarolienKermanKagan ↗ · Mar 27, 2015 · Källans villkor

In conclusion, an aptamer has been incorporated into a gelatine matrix with the aim of developing a more stable and sensitive aptasensor for biosensing. The hydrophilic network of gelatine provides a suitable micro-environment for aptamer immobilization, which facilitates the electron exchange between the target molecules and the electrode. The gelatine films can be easily prepared and are stable over a long period in a refrigerator (storage stability). Aptamers can be effectively immobilized on a gold electrode surface by incorporation within the porous network of gelatine. The results showed that the three-dimensional and hydrated environment of gelatine helped increase the sensitivity of the developed sensor by holding the aptamer onto the electrode surface and preventing poisoning of the electrode surface. Sensors modified with gelatine and aptamers showed higher sensitivity toward CAP compared to the situation without gelatine as protective matrix. It is hoped that the encouraging results obtained by a mixture of aptamer and gelatine based on their intrinsic properties and the versatility of the procedure will generate new applications in diagnostics as well as food analysis. The combined use of aptamers with hydrogels is still a novel concept that has a huge potential for numerous clinical applications and drug delivery.

Hamidi-AslEzatDardenneFreddyBlustRonnyDe WaelKarolienKermanKagan ↗ · Mar 27, 2015 · Källans villkor

These cracks are completely obvious and can be seen by the naked eyes. The reason for the breakage is the “gelatin bloom”. Gel strength is traditionally referred as bloom. It is the force, expressed in grams, necessary to depress by 4 mm the surface of a gelatine gel with a standard plunger. Bloom is linked to the mechanical elasticity of the gel and is used to classify gelatine types. It generally ranges from 50 to 300 Bloom (Here, GelB = 257). Therefore, there is a limitation for each kind of gelatin to swell.

Hamidi-AslEzatDardenneFreddyBlustRonnyDe WaelKarolienKermanKagan ↗ · Mar 27, 2015 · Källans villkor

Also, the time of accumulation for CAP on the surface of the aptamer/GelB modified SPE was investigated during 10, 15, 20, 25, 30 and 35 min. When the accumulation time increased from 10 to 25 min, the signal of the accumulated CAP was enhanced. After that, no obvious changes in the DPV reduction current of CAP were observed. During 25 min, the gelatine layer completely absorbs water and swells as much as possible. After this period, some cracks start to appear at the surface of spherical gelatin drop and the gelatine layer broke up and somewhat lost its capability (Figure 3B). Therefore, 25 min was selected as the optimized time.