Enhancing reaction rate in a Pickering emulsion system with natural magnetotactic bacteria as nanoscale magnetic stirring bars.
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ABSTRACT:
SUBMITTER: Zhou X
PROVIDER: S-EPMC5897955 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Malaria is a life-threatening global epidemic disease and has caused more than 400,000 deaths in 2019. To control and prevent malaria, the development of a vaccine is a potential method. An effective malaria vaccine should either combine antigens from all stages of the malaria parasite's life cycle, or epitopes of multiple key antigens due to the complexity of the Plasmodium parasite. Malaria's random constructed antigen-1 (M.RCAg-1) is one of the recombinant vaccines, which was selected from a DNA library containing thousands of diverse multi-epitope chimeric antigen genes. Moreover, besides selecting an antigen, using an adjuvant is another important procedure for most vaccine development procedures. Freund's adjuvant is considered an effective vaccine adjuvant for malaria vaccine, but it cannot be used in clinical settings because of its serious side effects. Traditional adjuvants, such as alum adjuvant, are limited by their unsatisfactory immune effects in malaria vaccines, hence there is an urgent need to develop a novel, safe and efficient adjuvant. In recent years, Pickering emulsions have attracted increasing attention as novel adjuvant. In contrast to classical emulsions, Pickering emulsions are stabilized by solid particles instead of surfactant, having pliability and lateral mobility. In this study, we selected aluminum hydroxide gel (termed as "alum") as a stabilizer to prepare alum-stabilized Pickering emulsions (ALPE) as a malaria vaccine adjuvant. In addition, monophosphoryl lipid A (MPLA) as an immunostimulant was incorporated into the Pickering emulsion (ALMPE) to further enhance the immune response. In vitro tests showed that, compared with alum, ALPE and ALMPE showed higher antigen load rates and could be effectively endocytosed by J774a.1 cells. In vivo studies indicated that ALMPE could induce as high antibody titers as Freund's adjuvant. The biocompatibility study also proved ALMPE with excellent biocompatibility. These results suggest that ALMPE is a potential adjuvant for a malaria vaccine.
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Project description:A massive amount of chalaza with nearly 400 metric tons is produced annually as waste in the liquid-egg industry. The present study aimed to look for ways to utilize chalaza as a natural emulsifier for high internal phase emulsions (HIPEs) at the optimal production conditions to expand the utilization of such abundant material. To the author's knowledge, for the first time, we report the usage of hen egg chalaza particles as particulate emulsifiers for Pickering (HIPEs) development. The chalaza particles with partial wettability were fabricated at different pH or ionic strengths by freeze-drying. The surface electricity of the chalaza particles was neutralized when the pH was adjusted to 4, where the chalaza contained a particle size around 1500 nm and held the best capability to stabilize the emulsions. Similarly, the chalaza reaches proper electrical charging (-6 mv) and size (700 nm) after the ionic strength was modified to 0.6 M. Following the characterization of chalaza particles, we successfully generated stable Pickering HIPEs with up to 86% internal phase at proper particle concentrations (0.5-2%). The emulsion contained significant stability against coalescence and flocculation during long term storage due to the electrical hindrance raised by the chalaza particles which absorbed on the oil-water interfaces. Different rheological models were tested on the formed HIPEs, indicating the outstanding stability of such emulsions. Concomitantly, a percolating 3D-network was formed in the Pickering HIPES stabilized by chalaza which provided the emulsions with viscoelastic and self-standing features. Moreover, the current study provides an attractive strategy to convert liquid oils to viscoelastic soft solids without artificial trans fats.
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