Alexander S. Dubovik

Behavior of protein-like N-vinylcaprolactam and N-vinylimidazole copolymers in aqueous solutions

The free-radical copolymerization of N-vinylcaprolactam and N-vinylimidazole (at an initial comonomer ratio of 85: 15, mol/mol) initiated by a persulfate-tertiary amine redox system in 10% aqueous DMSO at 25 and 65°C (at temperatures below and above the temperature of phase separation in the reaction system, respectively) yielded macromolecular products that were subsequently separated into thermally precipitating and nonprecipitating fractions. Investigations of these fractions by capillary viscometry, static and dynamic laser light scattering, and high-sensitivity DSC showed that macromolecules of both types of copolymers are strongly associated in aqueous solutions. Upon heating of solutions of thermally nonprecipitating fractions, additional aggregation takes place and this phenomenon is accompanied by a decrease in the size of particles without loss in their solubility until at least 70°C is reached. As for the set of properties exhibited in aqueous solutions, the thermally nonprecipitating fraction of the copolymer synthesized at 65°C may be assigned to protein-like macromolecules.

Ternary Interpolyelectrolyte Complexes Insulin-Poly(methylaminophosphazene)-Dextran Sulfate for Oral Delivery of Insulin

Ternary interpolyelectrolyte complexes of insulin with biodegradable synthetic cationic polymer, poly(methylaminophosphazene) hydrochloride (PMAP), and dextran sulfate (DS) were investigated by means of turbidimetry, dynamic light scattering, phase analysis, and high-sensitivity differential scanning calorimetry. Formation of ternary insoluble stoichiometric Insulin-PMAP-DS complexes was detected under conditions imitating the human gastric environment (pH 2, 0.15 M NaCl). A complete immobilization of insulin in the complexes was observed in a wide range of the reaction mixture compositions. The ternary complexes were shown to dissolve and dissociate under conditions imitating the human intestinal environment (pH 8.3, 0.15 M NaCl). The products of the complex dissociation were free insulin and soluble binary Insulin-PMAP complexes. The conformational stability of insulin in the soluble complexes of various compositions was investigated by high-sensitivity differential scanning calorimetry. The dependence of the excess denaturation free energy of insulin in these complexes on the PMAP content was obtained. The binding constants of the folded and unfolded forms of insulin to the PMAP polycation were estimated. Proteolysis of insulin involved in the insoluble ternary complexes by pepsin was investigated under physiological conditions. It was found that the complexes ensure an almost 100% protection of insulin against proteolytic degradation. The obtained results provide a perspective basis for development of oral insulin preparations.

Energetics of phase separation in aqueous solutions of poly( N -isopropylacrylamide)

The energetics of phase separation in dilute aqueous solutions of poly(N-isopropylacrylamide) is studied by high-sensitivity differential scanning calorimetry. The temperature dependences of the partial heat capacity of the polymer are obtained. The effect of the heating rate on their shape is examined. The concentration dependences of thermodynamic parameters of phase transition are determined. After phase separation of the system, the partial heat capacity of the polymer is much smaller than its partial heat capacity in the state of a swollen random coil. This finding indicates the occurrence of the polymer hydrophobic structure in the concentrated phase of the system probably in the form of clusters of monomer units. The profile of transition is described by the Schroder-van Laar equation with the van’t Hoff enthalpy independent of polymer concentration. The size of the cooperative unit of the ordered hydrate structure of the polymer is estimated and found to be coincident with the size of the Kuhn segment. High-velocity sedimentation measurements of the polymer are conducted at various temperatures both below and above the binodal curve of the system. It is shown that the sizes of poly(N-isopropylacrylamide) macromolecules before the phase transition temperature and in the diluted phase after phase separation of the system coincide. Thus, in the diluted phase, macromolecules retain the coil conformation.

Conformational Energetics of Interpolyelectrolyte Complexation between ι-Carrageenan and Poly(methylaminophosphazene) Measured by High-Sensitivity Differential Scanning Calorimetry

The interaction of poly(methylaminophosphazene) hydrochloride (PMAP·HCl) of varying degrees of ionization (f) with the potassium salt of ι-carrageenan was studied by high-sensitivity differential scanning calorimetry at a KCl concentration of 0.15 M, which is included for the purpose of stabilizing the helix conformation of the polysaccharide up to 55 °C. The conditions of strong (pH 3.8, I = 0.15), moderate (pH 7.4, I = 0.15), and weak (pH 7.4, I = 0.25) electrostatic interactions of the polyelectrolytes were considered. The thermodynamic parameters of the helix-coil transition of ι-carrageenan were determined as a function of the polycation/polyanion ratio. We show that the interpolyelectrolyte reaction between PMAP·HCl and ι-carrageenan results in a complete unfolding of the polysaccharide helix under conditions of strong electrostatic interaction and increases its stability under conditions of medium and weak electrostatic interactions. The formation of stoichiometric PMAP-carrageenan interpolyelectrolyte complexes proceeded via a cooperative mechanism at pH 3.8 (f = 0.5) and pH 7.4 (f = 0.2) at an ionic strength of 0.15. In contrast, the complexation at pH 7.4 and an ionic strength of 0.25 could be considered to be a consecutive competitive binding of charged units of poly(methylaminophosphazene) to the oppositely charged polysaccharide matrix in the helix or coil conformation. Binding constants of the polycation to the helix and coil forms of ι-carrageenan were estimated. They revealed a preferential binding of the polycation to the helix form of the polysaccharide.

Polyplexes of Poly(methylaminophosphazene): Energetics of DNA Melting

The interaction of DNA with a synthetic biocompatible and biodegradable cationic polymer, poly(methylaminophosphazene) hydrochloride (PMAP·HCl), was investigated by high-sensitivity differential scanning calorimetry under conditions of strong and weak electrostatic interactions of the macroions. Thermodynamic parameters of the DNA double-helix melting were determined as a function of pH and the PMAP·HCl/DNA weight ratio. PMAP·HCL was shown to reveal two functions with respect to DNA: the polyelectrolyte function and the donor-acceptor one. The first function stabilizes the helical conformation of DNA, and the second one destabilizes it. The stabilizing effect of PMAP·HCl is of entropic origin, related to a displacement of mobile counterions from the DNAs nearest surroundings by the poly(methylaminophosphazene) charged groups. The donor-acceptor function of poly(methylaminophosphazene) dominates when its electrostatic interaction with DNA is either saturated (in the complex coacervate phase at high poly(methylaminophosphazene) concentrations) or completely suppressed (in a salt medium when the polycation carries a small charge). Under these conditions, poly(methylaminophosphazene) destabilizes DNA. It preferentially binds to the DNA coil form likely via the formation of multiple labile hydrogen bonds with the donor-acceptor groups of DNA.

Phase separation in aqueous solutions of polyethylaminophosphazene hydrochloride during heating

It is shown that aqueous solutions of polyethylaminophosphazene hydrochloride undergo phase separation during heating. This phenomenon is studied in detail at pH 3.5 (0.1 M citrate buffer) in relation to the composition of the system with the use of nephelometry and high-sensitivity DSC. The cloud points and the enthalpy of phase separation of the system are determined, and its phase diagram is constructed. The system features a lower critical solution temperature: w 2,cr = 7.3 × 10−4 and T cr = 34.3°C. The enthalpy of phase separation is 12.8 ± 0.6 J/g of the polymer, regardless of the system composition. A new approach to the analysis of DSC data on the phase separation of aqueous solutions of polymers during heating is advanced on the basis of calorimetric parameters coupled with the data on the composition of coexisting phases. Through this approach, the main contribution to the heat effect of phase separation of the system under study is related to a change in the energy state of a polyethylaminophosphazene hydrochloride molecule as a result of its dehydration.

Interpolyelectrolyte complexes of soybean peroxidase with thermoresponsive copolymers

Interpolyelectrolyte complexes of soybean peroxidase with thermoresponsive N-isopropylacrylamide-sodium styrenesulfonate copolymers of various compositions are studied by the methods of high-sensitivity differential scanning calorimetry, velocity sedimentation, and nephelometry. It is shown that the enzyme preserves its tertiary structure in complexes, although the conformational stability of bound protein is lower than that of free protein. Complexes of any compositions, including stoichiometric complexes, are soluble at room temperature but precipitate during heating in the region of the conformational transition of the copolymer accompanied by formation of the complex gel. Isotherms of enzyme binding by complex gels are constructed, and their analysis makes it possible to reveal two types of binding in the system: a relatively strong stoichiometric binding of the enzyme with the copolymers and a weaker binding of the protein in the coacervate phase of the complex gel. A high yield of the protein in the complex gel, reversibility of binding, and preservation of the tertiary structure of the enzyme in complexes with the copolymers make protein-thermoresponsive polyelectrolyte systems promising for bioseparation.

Conformational stability of bovine serum albumin in complexes with poly[di(carboxylatophenoxy)phosphazene]

The interaction of the synthetic biodegradable anionic polymer poly[di(carboxylatophenoxy)phosphazene]) with bovine serum albumin was studied at pH 4.5–7.4 in the ionic strength range from 0.05 to 0.2 by means of velocity sedimentation, dynamic light scattering, and high-sensitivity differential scanning calorimetry. It was found that a relatively low molecular weight poly[di(carboxylatophenoxy)phosphazene] (M sD ~ 2 × 104) can form insoluble and soluble complexes with bovine serum albumin. The conformational stability of bovine serum albumin was investigated in detail as a function of mixture composition. It was shown that the denaturation temperature and enthalpy of the protein steadily decrease with the content of polyphosphazene in the system, regardless of the ionic strength of the medium. On the basis of these data, dependences of the excess free energy of denaturation of bovine serum albumin on the polyphosphazene-to-protein ratio were calculated. An inspection of these dependences primarily suggests the preferential binding of poly[di(carboxylatophenoxy)phosphazene] by the unfolded form of the protein. At the same time, there is a certain affinity of the polymer ligand to the native form of the protein, which is related to some cooperative effects. Calorimetric studies showed that the formation of weak complexes of bovine serum albumin with the polyphosphazene considerably reduces the conformational stability of the protein, which determines its physiological functionality.

Salt-Induced Thermoresponsivity of Cross-Linked Polymethoxyethylaminophosphazene Hydrogels: Energetics of the Volume Phase Transition

Biodegradable hydrogels of cross-linked polymethoxyethylaminophosphazenes (PMOEAPs) of various cross-linking density and apparent subchain hydrophobicity were investigated by high-sensitivity differential scanning calorimetry and equilibrium swelling measurements. The volume phase transition of the hydrogels was found to be induced by salts of weak polybasic acids. The transition parameters were determined depending on the pH, phosphate concentration, cross-linking density, and apparent hydrophobicity of the gels. The transition enthalpy increased three times and reached 60 J g-1 at the phosphate concentrations 5-100 mM. The transition temperature decreased by 60 °C when the pH changed from 6 to 8. A decrease in the transition temperature (by ∼20 °C) was achieved due to incorporation of 9.4 mol % of some alkyl groups into the gel subchains. The classic theory of the collapse of polymer gels coupled with the data of protein science on hydration energetics for various molecular surfaces reproduces correctly thermodynamics of the collapse of PMOEAP hydrogels.

Cryostructuring of Polymeric Systems. 49. Unexpected “Kosmotropic-Like” Impact of Organic Chaotropes on Freeze–Thaw-Induced Gelation of PVA in DMSO

Urea (URE) and guanidine hydrochloride (GHC) possessing strong chaotropic properties in aqueous media were added to DMSO solutions of poly(vinyl alcohol) (PVA) to be gelled via freeze–thaw processing. Unexpectedly, it turned out that in the case of the PVA cryotropic gel formation in DMSO medium, the URE and GHC additives caused the opposite effects to those observed in water, i.e., the formation of the PVA cryogels (PVACGs) was strengthened rather than inhibited. Our studies of this phenomenon showed that such “kosmotropic-like” effects were more pronounced for the PVACGs that were formed in DMSO in the presence of URE additives, with the effects being concentration-dependent. The additives also caused significant changes in the macroporous morphology of the cryogels; the commonly observed trend was a decrease in the structural regularity of the additive-containing samples compared to the additive-free gel sample. The viscosity measurements revealed consistent changes in the intrinsic viscosity, Huggins constant, and the excess activation heat of the viscosity caused by the additives. The results obtained evidently point to the urea-induced decrease in the solvation ability of DMSO with respect to PVA. As a result, this effect can be the key factor that is responsible for strengthening the structure formation upon the freeze–thaw gelation of this polymer in DMSO additionally containing additives such as urea, which is capable of competing with PVA for the solvent.