Biomolecule Stabilization Beads Electrostatic Jumping
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current Ready-To-Go beads and cakes exhibit significant electrostatic energy, causing them to 'jump' out of receptacles due to electrostatic attractive or repulsive forces, which is a disadvantage during manufacturing and use in PCR procedures.
Innovation Solution
The use of non-ionic surfactants from the polyoxyethylene cetyl ether family, such as Brij 52, Brij 56, and Brij 58, in combination with collapse temperature modifiers, bulking agents, stabilizing proteins, and buffering agents, reduces electrostatic attraction/repulsion, allowing for the formation of stable biomolecule compositions that do not jump out of containers during manufacturing and use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If non-ionic surfactants from the polyoxyethylene cetyl ether family are used, then electrostatic attraction/repulsion is reduced and stability is improved, but the formulation complexity increases
Solution Approach 1:
The patent changes the chemical parameter of the surfactant from anionic (Rodafac RE-960) to non-ionic (polyoxethylene cetyl ether family such as Brij 52, Brij 56, Brij 58). This parameter change reduces electrostatic attraction/repulsion between beads and receptacles, preventing beads from jumping out during manufacturing and PCR procedures, thereby improving stability without significantly increasing formulation complexity
Solution Approach 2:
The patent creates a composite formulation by combining non-ionic surfactants with collapse temperature modifiers, bulking agents, stabilizing proteins, and buffering agents. This composite approach achieves reduced electrostatic energy and improved bead stability while maintaining a manageable formulation through the synergistic effects of multiple components
2Ease of operation
If Ready-To-Go beads are used in PCR procedures, then contamination risk is reduced and ease of operation is improved, but electrostatic forces cause beads to jump out of receptacles
Solution Approach 1:
The patent modifies the electrostatic parameter by using non-ionic surfactants instead of anionic surfactants. This changes the surface charge characteristics of the beads, reducing electrostatic attraction/repulsion forces that cause beads to jump out of receptacles during PCR procedures, thereby eliminating the harmful electrostatic effect while maintaining ease of operation
Solution Approach 2:
The patent converts the harmful electrostatic effect into a beneficial property by using non-ionic surfactants that reduce electrostatic attraction/repulsion. The beads maintain their Ready-To-Go convenience while the reduced electrostatic energy prevents them from jumping out of receptacles, turning a potential problem into an advantage for handling and operation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution significantly reduces electrostatic energy associated with the beads and cakes, enhancing their stability and handling properties, ensuring consistent performance and reduced contamination risks during PCR reactions.
Implementation Method 1
The use of non-ionic surfactants from the polyoxyethylene cetyl ether family, such as Brij 52, Brij 56, and Brij 58, in combination with collapse temperature modifiers, bulking agents, stabilizing proteins, and buffering agents, reduces electrostatic attraction/repulsion
Implementation Method 2
Ready-To-Go technology for convenient use of biomolecules is based on a mixture of excipients combined with lyophilisation to provide long-term room temperature stability to biomolecules and reagents including proteins, enzymes etc
Implementation Method 3
The stability is attributed to the fact that the lyophilized biomolecules or proteins exist in an amorphous glassy state that markedly reduces molecular mobility and subsequent reactivity. The glass transition temperature (Tg) for a lyophilized product indicates the temperature at which the glass state begins to transition to a more mobile flexible state
Data Source
AI summary
The present invention relates to biomolecule stabilization to provide biomolecules, such as sensitive polymerases, in a convenient ready-to-go format. The invention provides a method and composition in which non-ionic surfactant or detergents of the polyoxyethylene cetyl ether family are used, preferably a Brij reagent or a combination of Brij reagents.