Unusual Salt and pH Induced Changes in Polyethylenimine Solutions

نویسندگان

  • Kimberly A. Curtis
  • Danielle Miller
  • Paul Millard
  • Saswati Basu
  • Ferenc Horkay
  • Preethi L Chandran
چکیده

Linear PEI is a cationic polymer commonly used for complexing DNA into nanoparticles for cell-transfection and gene-therapy applications. The polymer has closely-spaced amines with weak-base protonation capacity, and a hydrophobic backbone that is kept unaggregated by intra-chain repulsion. As a result, in solution PEI exhibits multiple buffering mechanisms, and polyelectrolyte states that shift between aggregated and free forms. We studied the interplay between the aggregation and protonation behavior of 2.5 kDa linear PEI by pH probing, vapor pressure osmometry, dynamic light scattering, and ninhydrin assay. Our results indicate that: At neutral pH, the PEI chains are associated and the addition of NaCl initially reduces and then increases the extent of association.The aggregate form is uncollapsed and co-exists with the free chains.PEI buffering occurs due to continuous or discontinuous charging between stalled states.Ninhydrin assay tracks the number of unprotonated amines in PEI.The size of PEI-DNA complexes is not significantly affected by the free vs. aggregated state of the PEI polymer. Despite its simple chemical structure, linear PEI displays intricate solution dynamics, which can be harnessed for environment-sensitive biomaterials and for overcoming current challenges with DNA delivery.

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Hyperbranched polyethylenimine bearing cyclodextrin moieties showing temperature and pH controlled dye release

The release of anthraquinone dyes from β-cyclodextrin modified, hyperbranched polyethylenimine (PEI-CD) was investigated. 5,8-Dichloro-1,4-dihydroxyanthraquinone (AQ-OH) was enclosed simply by ionic attraction between the phenolate groups of AQ-OH and the protonated amino groups of polyethylenimine (PEI). Additionally, the adamantyl moieties of 1,4-bis-N-adamantylaminoanthraquinone (AQ-Ada) wer...

متن کامل

Modulation of Rat Chorda Tympani NaCl Responses and Intracellular Na+ Activity in Polarized Taste Receptor Cells by pH

Mixture interactions between sour and salt taste modalities were investigated in rats by direct measurement of intracellular pH (pH(i)) and Na(+) activity ([Na(+)](i)) in polarized fungiform taste receptor cells (TRCs) and by chorda tympani (CT) nerve recordings. Stimulating the lingual surface with NaCl solutions adjusted to pHs ranging between 2.0 and 10.3 increased the magnitude of NaCl CT r...

متن کامل

Physiological and phytochemical changes induced by seed pretreatment with hydrogen peroxide in Artemisia sieberi under salt stress.

Seeds of medicinal plant Artemisia sieberi were pretreated with H2O2 (0, 10, 50, 90, and 140 µM) and grown in saline condition (0 and 150 mM NaCl) for one month. Phytochemical properties such as antioxidant capacity and also salt tolerance in the plans arising from H2O2 pretreated seeds under salt stress were examined. Results showed a decrease in H2O2 and malondialdehyde concentrations in the ...

متن کامل

Salt-induced Changes of Antioxidant Enzymes Activity in Winter Canola (Brassica napus) Cultivars in Growth Chamber

The effect of salinity was assessed on the activity of some major antioxidant enzymes i.e., superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), in the seedlings’ roots or shoots of three winter canola (Brassica napus L.) cultivars, Colvert (tolerant), Symbol (semi tolerant) and Agat (susceptible). Seedlings were treated with 0 (control), 50, 100 and 150 mM NaCl for 24 h in hydropoic c...

متن کامل

Acrylamide Reduction in Potato Crisps using: Asparaginase from Candida utilis, Commercial Asparaginase, Salt Immersion, and pH Treatment

This paper investigates the reduction of acrylamide formation in potato crisps as a result of asparaginase treatment, using calcium chloride and sodium chloride solutions with different concentrations, immersion in different pH solutions, and different frying conditions. The main aim is to compare the reduction of acrylamide in potato crisps using two kinds of asparaginase enzyme; the first enz...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

عنوان ژورنال:

دوره 11  شماره 

صفحات  -

تاریخ انتشار 2016