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dc.contributor.author
Apicella, Alessandra
dc.contributor.author
Heunemann, Peggy
dc.contributor.author
Bolisetty, Sreenath
dc.contributor.author
Marascio, Matteo
dc.contributor.author
Gemperli Graf, Anja
dc.contributor.author
Garamszegi, Laszlo
dc.contributor.author
Mezzenga, Raffaele
dc.contributor.author
Fischer, Peter
dc.contributor.author
Plummer, Christopher J.
dc.contributor.author
Månson, Jan-Anders
dc.date.accessioned
2018-08-16T07:38:06Z
dc.date.available
2017-06-11T21:51:19Z
dc.date.available
2018-08-16T07:38:06Z
dc.date.issued
2015-12-15
dc.identifier.issn
1932-6203
dc.identifier.other
10.1371/journal.pone.0144641
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/108283
dc.identifier.doi
10.3929/ethz-b-000108283
dc.description.abstract
In a current procedure for periodontal tissue regeneration, enamel matrix derivative (EMD), which is the active component, is mixed with a propylene glycol alginate (PGA) gel carrier and applied directly to the periodontal defect. Exposure of EMD to physiological conditions then causes it to precipitate. However, environmental changes during manufacture and storage may result in modifications to the conformation of the EMD proteins, and eventually premature phase separation of the gel and a loss in therapeutic effectiveness. The present work relates to efforts to improve the stability of EMD-based formulations such as Emdogain™ through the incorporation of arginine, a well-known protein stabilizer, but one that to our knowledge has not so far been considered for this purpose. Representative EMD-buffer solutions with and without arginine were analyzed by 3D-dynamic light scattering, UV-Vis spectroscopy, transmission electron microscopy and Fourier transform infrared spectroscopy at different acidic pH and temperatures, T, in order to simulate the effect of pH variations and thermal stress during manufacture and storage. The results provided evidence that arginine may indeed stabilize EMD against irreversible aggregation with respect to variations in pH and T under these conditions. Moreover, stopped-flow transmittance measurements indicated arginine addition not to suppress precipitation of EMD from either the buffers or the PGA gel carrier when the pH was raised to 7, a fundamental requirement for dental applications.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
Public Library of Science
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.title
The Influence of Arginine on the Response of Enamel Matrix Derivative (EMD) Proteins to Thermal Stress: Towards Improving the Stability of EMD-Based Products
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution 4.0 International
ethz.journal.title
PLoS ONE
ethz.journal.volume
10
en_US
ethz.journal.issue
12
en_US
ethz.journal.abbreviated
PLoS ONE
ethz.pages.start
e0144641
en_US
ethz.size
13 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.identifier.nebis
006206116
ethz.publication.place
San Francisco, CA
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03857 - Mezzenga, Raffaele / Mezzenga, Raffaele
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03345 - Windhab, Erich Josef / Windhab, Erich Josef::08821 - Fischer, Peter (Tit.-Prof.)
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03857 - Mezzenga, Raffaele / Mezzenga, Raffaele
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03345 - Windhab, Erich Josef / Windhab, Erich Josef::08821 - Fischer, Peter (Tit.-Prof.)
ethz.date.deposited
2017-06-11T21:51:44Z
ethz.source
ECIT
ethz.identifier.importid
imp593653cbbaeff57757
ethz.ecitpid
pub:169084
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2017-07-14T22:23:26Z
ethz.rosetta.lastUpdated
2018-11-07T23:24:04Z
ethz.rosetta.versionExported
true
ethz.COinS
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