Making good’s buffers good for freezing: The acidity changes
and their elimination via mixing with sodium phosphate

J 2021

Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate

VESELÝ, Lukáš; Susrisweta BEHERA a Dominik HEGER

Základní údaje

Originální název

Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate

Autoři

VESELÝ, Lukáš; Susrisweta BEHERA a Dominik HEGER

Vydání

International Journal of Pharmaceutics, Amsterdam, Elsevier, 2021, 0378-5173

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10403 Physical chemistry

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 6.510

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/21:00118798

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

pH shift; Cryopreservation; Stabilization; Freeze-concentrated solution; Sulfonephthalein indicators; Hammett acidity function; Cooling rate

Štítky

14313010, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 17. 3. 2022 13:39, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

Solutions of three Good’s buffers (HEPES, MOPS, and MES), both pure and mixed with sodium phosphate buffers (Na-P), are investigated in terms of the freezing-induced acidity changes in their operational pH ranges. The Good’s buffers have the tendency to basify upon freezing and, more intensively, at lower pHs. The acidity varies most prominently in MES, where the change may reach the value of two. Importantly, the Good’s buffers are shown to mitigate the strong acidification in the Na-P buffer. Diverse concentrations of the Good’s buffers are added to cancel out the strong, freezing-induced acidity drop in 50 mM Na-P that markedly contributes to the solution’s acidity; the relevant values are 3 mM HEPES, 10 mM MOPS, and 80 mM MES. These buffer blends are therefore proposed to be applied in maintaining approximately the acidity of solutions even after the freezing process and, as such, should limit the stresses for frozen chemicals and biochemicals.

Návaznosti

GA19-08239S, projekt VaV

Název: Spektroskopie a mikroskopie chemických látek v ledu pro environmentální a farmaceutické účely

Investor: Grantová agentura ČR, Spektroskopie a mikroskopie chemických látek v ledu pro environmentální a farmaceutické účely

Citovat

VESELÝ, Lukáš; Susrisweta BEHERA a Dominik HEGER. Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate. International Journal of Pharmaceutics. Amsterdam: Elsevier, 2021, roč. 593, January 2021, s. 1-9. ISSN 0378-5173. Dostupné z: https://doi.org/10.1016/j.ijpharm.2020.120128.

@article{1710056,
   author = {Veselý, Lukáš and Behera, Susrisweta and Heger, Dominik},
   article_location = {Amsterdam},
   article_number = {January 2021},
   doi = {https://doi.org/10.1016/j.ijpharm.2020.120128},
   keywords = {pH shift; Cryopreservation; Stabilization; Freeze-concentrated solution; Sulfonephthalein indicators; Hammett acidity function; Cooling rate},
   language = {eng},
   issn = {0378-5173},
   journal = {International Journal of Pharmaceutics},
   title = {Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate},
   url = {https://doi.org/10.1016/j.ijpharm.2020.120128},
   volume = {593},
   year = {2021}
}

TY  - JOUR
ID  - 1710056
AU  - Veselý, Lukáš - Behera, Susrisweta - Heger, Dominik
PY  - 2021
TI  - Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate
JF  - International Journal of Pharmaceutics
VL  - 593
IS  - January 2021
SP  - 1-9
EP  - 1-9
PB  - Elsevier
SN  - 03785173
KW  - pH shift
KW  - Cryopreservation
KW  - Stabilization
KW  - Freeze-concentrated solution
KW  - Sulfonephthalein indicators
KW  - Hammett acidity function
KW  - Cooling rate
UR  - https://doi.org/10.1016/j.ijpharm.2020.120128
L2  - https://doi.org/10.1016/j.ijpharm.2020.120128
N2  - Solutions of three Good’s buffers (HEPES, MOPS, and MES), both pure and mixed with sodium phosphate buffers (Na-P), are investigated in terms of the freezing-induced acidity changes in their operational pH ranges. The Good’s buffers have the tendency to basify upon freezing and, more intensively, at lower pHs. The acidity varies most prominently in MES, where the change may reach the value of two. Importantly, the Good’s buffers are shown to mitigate the strong acidification in the Na-P buffer. Diverse concentrations of the Good’s buffers are added to cancel out the strong, freezing-induced acidity drop in 50 mM Na-P that markedly contributes to the solution’s acidity; the relevant values are 3 mM HEPES, 10 mM MOPS, and 80 mM MES. These buffer blends are therefore proposed to be applied in maintaining approximately the acidity of solutions even after the freezing process and, as such, should limit the stresses for frozen chemicals and biochemicals.
ER  -

VESELÝ, Lukáš; Susrisweta BEHERA a Dominik HEGER. Making good’s buffers good for freezing: The acidity changes and their elimination via mixing with sodium phosphate. \textit{International Journal of Pharmaceutics}. Amsterdam: Elsevier, 2021, roč.~593, January 2021, s.~1-9. ISSN~0378-5173. Dostupné z: https://doi.org/10.1016/j.ijpharm.2020.120128.

Přehled o publikaci