Showing papers on "Gelatin published in 1978"

Neutral metallo-proteinases of rabbit bone. Separation in latent forms of distinct enzymes that when activated degrade collagen, gelatin and proteoglycans.

Abstract: Rabbit bones in culture produce specific collagenase and neutral metallo-proteinase activity in latent forms that can be activated by either 4-aminophenylmercuric acetate or trypsin. Latent neutral metallo-proteinase activity was resolved by gel filtration into two enzymes, distinct from collagenase, that degrade gelatin and cartilage proteoglycans.

Attachment and spreading of baby hamster kidney cells to collagen substrata: effects of cold-insoluble globulin

Abstract: Studies have been carried out to determine the effects of cold-insoluble globulin (CIG) on the attachment and spreading of baby hamster kidney cells on various collagen substrata. Cell attachment to native collagen substrata occurred in the absence of CIG just as fast as attachment to dried collagen or gelatin substrata occurred in the presence of CIG. On the other hand, cell attachment to dried collagen or gelatin was markedly reduced in the absence of CIG. Cell spreading also occurred on native collagen in the absence of CIG; however, CIG was absolutely required for cell spreading to occur on dried collagen or gelatin. Finally, anti-CIG antiserum or lactoperoxidase treatment inhibited cell spreading on CIG-coated substrata but not on native collagen substrata. The data are discussed in terms of the interaction of fibroblasts with collagen in situ.

Purification, characterization and inhibition of human skin collagenase.

Abstract: 1. The neutral collagenase released into the culture medium by explants of human skin tissue was purified by ultrafiltration and column chromatography. The final enzyme preparation had a specific activity against thermally reconstituted collagen fibrils of 32μg of collagen degraded/min per mg of enzyme protein, representing a 266-fold increase over that of the culture medium. Electrophoresis in polyacrylamide disc gels showed it to migrate as a single protein band from which enzyme activity could be eluted. Chromatographic and polyacrylamide-gel-elution experiments provided no evidence for the existence of more than one active collagenase. 2. The molecular weight of the enzyme estimated from gel filtration and sodium dodecyl sulphate/polyacrylamide-gel electrophoresis was approx. 60000. The purified collagenase, having a pH optimum of 7.5–8.5, did not hydrolyse the synthetic collagen peptide 4-phenylazobenzyloxycarbonyl-Pro-Leu-Gly-Pro-d-Arg-OH and had no non-specific proteinase activity when examined against non-collagenous proteins. 3. It attacked undenatured collagen in solution at 25°C, producing the two characteristic products TCA(¾) and TCB(¼). Collagen types I, II and III were all cleaved in a similar manner by the enzyme at 25°C, but under similar conditions basement-membrane collagen appeared not to be susceptible to collagenase attack. At 37°C the enzyme attacked gelatin, producing initially three-quarter and one-quarter fragments of the α-chains, which were degraded further at a lower rate. As judged by the release of soluble hydroxyproline peptides and electron microscopy, the purified enzyme degraded insoluble collagen derived from human skin at 37°C, but at a rate much lower than that for reconstituted collagen fibrils. 4. Inhibition of the skin collagenase was obtained with EDTA, 1,10-phenanthroline, cysteine, dithiothreitol and sodium aurothiomaleate. Cartilage proteoglycans did not inhibit the enzyme. The serum proteins α2-macroglobulin and β1-anti-collagenase both inhibited the enzyme, but α1-anti-trypsin did not. 5. The physicochemical and enzymic properties of the skin enzyme are discussed in relation to those of other human collagenases.

Crystallization and melting of aqueous gelatin

Abstract: Gelation and melting of aqueous gelatin were investigated by differential scanning calorimetry. This phenomenon can be analyzed as a conventional crystallization process assuming predetermined primary nucleation and unidirectional growth. The results were interpreted in terms of the fringed micelle model. Calculated values of the diameter of the rematured collagen fibril were found to be in excellent agreement with those determined previously by electron microscopy.

Texturized starch products

Abstract: Uniform starch particles prepared from one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; by adding water, extruding, cutting and drying; useful in preparing retorted or aseptically packaged, tapioca-style pudding and other improved, edible texturized starch products.

The slowing of gastric emptying by proteins in test meals.

Abstract: 1. Test solutions containing either glucose, casein, partially hydrolysed gelatin or egg albumin, native or denatured, at concentrations up to 50 g/l. in 33 mM-trisodium citrate solution, were given by tube into the stomachs of nine subjects in volumes of 600 or 750 ml. 2. The volume of the test solution recovered from the stomach after 20 min was measured. 3. The greater the concentration of solute the greater was the volume of the test solution recovered. 4. Gram for gram, gelatin hydrolysate was equivalent to glucose in slowing gastric emptying. Casein was slightly more effective than glucose and native egg albumin was less effective than glucose. 5. The results were explained by assuming that the products of hydrolysis of proteins stimulated osmoreceptors in the walls of the duodenum. 6. The results were in line with the suggestion that proteins in food contribute to the slowing of gastric emptying in such a way that isocaloric amounts of carbohydrate and mixed protein have the same effect. 7. There was a strong correlation between the concentration of glucose giving a recovery of 400 ml. and the corresponding concentration of casein within-subject, but there was no such relationship for gelatin hydrolysate. It was concluded that the between-subject variability in the digestion of casein was small, that for gelatin hydrolysate was large.

Human leucocyte neutral proteases, with special reference to collagen metabolism.

Abstract: Three different types of neutral proteases related to collagen metabolism have been found in the granule fraction of human leucocytes from normal adults, using collagen, gelatin, and synthetic peptides as substrates. These are collagenase, an enzyme showing a potent hydrolytic activity against gelatin but little against native collagen, and one splitting the cross-links region of collagen. Their molecular weights were estimated to be about 75,000 150,000, and 25,000, respectively, by gel chromatography. The former two enzymes were inhibited by a alpha2-macroglobulin and ethylenediaminetetraacetate, but not by alpha1-proteinase inhibitor (alpha1-antitrypsin) or phenylmethylsulfonylfluoride, while the latter enzyme, associated in behavior with an enzyme hydrolyzing succinyl-(l-alanyl)3-p-nitroanilide, was inhibited by alpha1-proteinase inhibitor, alpha2-macroglobulin, and phenylmethylsulfonylfluoride, but not by ethylenediaminetetraacetate. A possible cooperative function of these enzymes in collagen catabolism is discussed.

Topical hemostatic agents for bone bleeding in humans. A quantitative comparison of gelatin paste, gelatin sponge plus bovine thrombin, and microfibrillar collagen

Abstract: The three topical hemostatic agents--gelatin paste, microfibrillar collagen, and gelatin sponge soaked in thrombin--individually were effective in reducing bleeding from cancellous bone, as tested on the femoral surface of trochanteric osteotomies during total hip replacement. During a three-minute interval, the spontaneous reduction in bleeding in eight control hips to which no agent was applied was 11 per cent. Gelatin paste gave a reduction of 85 per cent; gelatin sponge soaked in thrombin, a reduction of 75 per cent; and microfibrillar collagen, a reduction of 47 per cent. None of these agents interfered with healing of the trochanteric osteotomy.

Measurement of gel water-binding capacity of gelatin, potato starch, and carrageenan gels by suction pressure

Abstract: The water-binding capacities of gelatin, potato starch, and carrageenan gels were measured by the use of a filter paper suction pressure method. It was found that the gelatin and potato starch behaved similarly over a wide range of concentration but had poor water binding compared with carrageenan. The de Boer-Zwikker-Bradley equation did not describe the behavior of water in the gels, whereas the Flory-Huggins model was more suitable. Gelatin and potato starch behave like solutions up to a breakpoint in the shape of the suction pressure isotherm, which suggests extensive internal binding or clustering. Above this point the water-binding capacity is not gel-concentration dependent. Carrageenan, on the other hand, behaves more like a solution, with water a good solvent. The technique of using suction pressure allows for comparison of the water-binding strengths of the gels.

Photographic light-sensitive materials having improved film physical properties

Abstract: A silver halide photographic light-sensitive material having two or more hydrophilic colloid layers on at least one side of a support, wherein (i) a hydrophilic colloid layer positioned farther from the support contains gelatin, a matting agent having an average particle size of 1 to 5μ and colloidal silica and (ii) a hydrophilic colloid layer which is positioned nearer the support than the position of hydrophilic colloid layer (i) contains gelatin and a polymer latex.

Photographic light sensitive material

Abstract: PURPOSE:To raise viscosity and a solidifying point, by adding a specified polymeric thickner to a gelatin (derivative) -containing photographic solution in a small addition amount as compared to the gelatin.

Method of making oil-containing microcapsules

Abstract: The method of making oil-containing microcapsules comprises the step of (1) preparing an aqueous system comprising an aqueous solution of gelatin and at least one anionic colloid material and oil droplets dispersed in said solution (2) causing coacervation in said aqueous system at a temperature above the gelation point of said gelatin to form a coacervate suspension in which each of said oil droplets is surrounded by a coacervate and (3) cooling said coacervate suspension to a temperature below the gelation points of said gelatin to form multi-nucleus capsules. During the step of cooling the coacervate suspension, aggregation of particles of oil droplets each having a coacervate therearound is controlled by an agitation flow so as to allow formation of multi-nucleus microcapsules having an average diameter within the range of 3 to 20 microns. The gelatin has an average viscosity not larger than 35 millipoise in terms of the value measured by the bloom type pipette method at 40°±0.5° C. according to Japan Industrial Standard K 6503 with respect to a 62/3% aqueous solution of said gelatin at the pH of 4.5 and at least 5% by weight of said gelatin has a viscosity not larger than 25 millipoise in said terms and/or the anionic colloid material is a carboxymethylcellulose having a viscosity within the range of 2 to 500 centipoise measured by the Brookfield viscometer with a 60 r.p.m. No. 1 rotor with respect to a 2% aqueous solution of said carboxymethylcellulose at 25° C.

Subbing composition comprising treated gelatin-polyester-aziridine material for adhering photographic emulsion to polyester film base

Abstract: To improve adhesion of a hydrophilic photographic emulsion to a hydrophobic polyester film base the latter is pretreated by electrical discharge, flame or chemical treatment, and then given a sub-coating composed of an aqueous dispersion of gelatin, a water-soluble polyester, and a polyfunctional aziridine crosslinking agent, and this coating is then thermally cured.

Complex Gels of Proteins and Acidic Polysaccharides. Part II. The Effect of Electrostatic Interaction on Structure Formation in Complex Gels of Gelatin and Alginate

Abstract: Complex gelatin-alginate gels prepared from insoluble (type I) and soluble (type II) complexes are studied by the thermomechanical technique and by polarimetry. Gels of both types are thermoirreversible at concentrations higher than 6% and at weight fractions of alginate of 0.3 or higher. Suppression of complexation between gelatin and alginate by introduction of a neutral salt or by increasing pH above pIG leads to formation of thermoreversible gels the thermomechanical properties of which are similar to those of gelatin gels. Change of optical rotation on heating is less for complex gels than for gelatin gels of the same concentration.

Gelatin dessert composition

Abstract: A gelatin dessert composition comprising a syrup containing water, dissolved gelatin, and from about 30% to 200% by weight of the gelatin of food grade acid, preferably selected from the group consisting of citric acid, malic acid, ascorbic acid, erythorbic acid and mixtures thereof.

Coating of viscous aqueous gelatin compositions on a continuous web support

Abstract: In an extrusion coating process of the flow-stretch type in which a ribbon of an aqueous gelatin coating composition is extruded through an elongated orifice onto a moving support and becomes stretched and attenuated in thickness between the orifice and support, at least one visco-elasticity enhancing agent is added to the coating composition in sufficient amount as to disproportionately increase the elasticity of the composition compared to its viscosity so as to render the composition stretchable at viscosities which are substantially reduced compared to what would otherwise be necessary for flow-stretch coatability.

Antiadhesive photographic materials and method of improving antiadhesive property of photographic light-sensitive materials

Abstract: A photographic light-sensitive material comprising a support having thereon at least one silver halide emulsion layer and an outermost layer thereof containing gelatin and colloidal silica prepared by adding potassium hydroxide to an aqueous dispersion of colloidal silica and a method of improving the antiadhesive property of a photographic light-sensitive material which comprises incorporating colloidal silica prepared by adding potassium hydroxide to an aqueous dispersion of colloidal silica into an outermost layer containing gelatin of a photographic light-sensitive material.

Cross linking of collagen in the presence of oxidizing lipid.

Abstract: Gelatin films containing unsaturated lipid have been exposed to ultraviolet and visible irradiation. No sign of paramagnetism could be detected in the films, although the gelatin was undergoing cross-linking reactions. The addition of nitroxyl-forming radical scavengers decreased the rate of cross-linking, as did addition of ascorbic acid to the reacting mixture. Nitroxyls could not be detected in the gels, however. The conclusion is drawn that the main reaction in the cross-linking reaction of collagen is a condensation of amino groups and extrinsic or intrinsic carbonyl groups. The extrinsic aldehydes are formed in the autoxidation of unsaturated lipid.

Egg albumen extender prepared from derived protein-containing compositions and additives

Abstract: New egg albumen extenders are provided comprising a derived protein-containing composition obtained from plant or animal sources, wherein said derived protein-containing composition has a molecular weight of less than 20,000, a total Kjeldahl nitrogen (TKN) content of from about 0.45 to about 2.1% of which at least 60% of the Kjeldahl nitrogen is non-protein nitrogen, and optionally, a whipping aid such as an enzyme modified wheat or soy protein, in combination with a member selected from the group consisting of gelatin, gelatin and a water soluble polyphosphate, a gum and mixtures thereof. The products of the invention can be used as egg albumen extenders in whipped products such as meringues, nougat candy, divinity candy and cakes such as yellow or sponge cake.

Comparison of soft gelatin capsule vs. sustained release formulation of papaverine HCl: vasodilation and plasma levels.

Abstract: The vasodilatory action, plasma papaverine levels achieved, and the incidence of side effects after oral administration of papaverine hydrochloride as a soft gelatin capsule, were compared to those of a sustained release formulation. The incidence of side effects observed after 150 mg, two or three times per day, of the soft gelatin capsule was similar to that observed after 150 mg, twice per day, of the sustained release form in 15 patients with arteriosclerosis obliterans. A relatively higher plasma papaverine concentration was achieved, 120 minutes after 150 mg administration of the soft gelatin form, compared to an equivalent dose of the sustained release form. The degree of vasodilation obtained after four doses (150 mg X 4) of soft gelatin within 24 hrs., was significantly superior than that induced after four doses (150 mg X 4) of the sustained release form in 6 patients with a severe degree of arteriosclerosis obliterans.

Der Einfluss der O‐Acetylierung auf das konformative Verhalten des Kollagen‐Modellpeptides (L‐Pro‐L‐Hyp‐Gly)10 und von Gelatine

Abstract: The Influence of O-Acetylation upon the Conformational Behaviour of the Collagen Model Peptide (L-pro-L-Hyp-Gly)10 and of Gelatin (L-Pro-L-Hyp-Gly)10 which can be considered as a model peptide for collagen structure studies has been synthesized by the Merrifield technique Subsequently, the hydroxyprolin residues have been acetylated by acetic acid anhydride in trifluoroacetic acid In the same way, the hydroxyl groups of commercial bovine gelatin have been selectively acetylated The influence of blocking the hydroxyl groups upon the thermal stability of the tripel helix formed by (L-Pro-L-Hyp-Gly)10 and upon the transition temperature and the gel stability of the gelatin has been investigated by the measurement of optical rotation, circular dichroism, molecular weights and gel melting points The results show that O-acetylation reduces the thermal stability of the collagen-like tripel helices formed in solution by the synthetic peptide and during the gelation process of gelatin Our experiments support data previously published by various authors indicating that the hydroxyl group of hydroxyprolin plays an important role in stabilizing the collagen tripel helix The possibility to use O-acetylated gelatin with its reduced gel forming capability for the preparation of plasma substitute solutions is discussed

Production of pigmenttattached fluorescent substance

Abstract: PURPOSE:To obtain a pigment-attached fluorescent substance with improved adhesive power between the pigment and fluorescent substance by treating the surface of a fluorescent substance with a specified silane coupling agent and contacting the treated fluorescent substance with a pigment coated with polyvinyl pyrrolidone and a fluorescent substance coated with gelatin.

Elimination of meteorotropic coagulation of gelatin films by means of a Faraday cage

Abstract: At a Munich printing-works it was observed over a period of several years that the gelatin films used for preparing printing cylinders in fully air-conditioned rooms became unfit for use at random intervals due to coagulation. It was assumed that this damage was caused by electromagnetic environmental factors. The working area for sensitization of the gelatin films was therefore surrounded by a Faraday cage. Since then coagulation of the gelatin films has never occurred again.