External versus internal source of calcium during the gelation of alginate beads for DNA encapsulation.

Abstract:

:Alginate gels produced by an external or internal gelation technique were studied so as to determine the optimal bead matrix within which DNA can be immobilized for in vivo application. Alginates were characterized for guluronic/mannuronic acid (G/M) content and average molecular weight using 1H-NMR and LALLS analysis, respectively. Nonhomogeneous calcium, alginate, and DNA distributions were found within gels made by the external gelation method because of the external calcium source used. In contrast, the internal gelation method produces more uniform gels. Sodium was determined to exchange for calcium ions at a ratio of 2:1 and the levels of calcium complexation with alginate appears related to bead strength and integrity. The encapsulation yield of double-stranded DNA was over 97% and 80%, respectively, for beads formed using external and internal calcium gelation methods, regardless of the composition of alginate. Homogeneous gels formed by internal gelation absorbed half as much DNAse as compared with heterogeneous gels formed by external gelation. Testing of bead weight changes during formation, storage, and simulated gastrointestinal (GI) conditions (pH 1.2 and 7.0) showed that high alginate concentration, high G content, and homogeneous gels (internal gelation) result in the lowest bead shrinkage and alginate leakage. These characteristics appear best suited for stabilizing DNA during GI transit.

journal_name

Biotechnol Bioeng

authors

Quong D,Neufeld RJ,Skjåk-Braek G,Poncelet D

subject

Has Abstract

pub_date

1998-02-20 00:00:00

pages

438-46

issue

4

eissn

0006-3592

issn

1097-0290

pii

10.1002/(SICI)1097-0290(19980220)57:4<438::AID-BIT

journal_volume

57

pub_type

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