Jump to main content
Jump to site search

Issue 5, 2014
Previous Article Next Article

Poly(amidoamine)s synthesis, characterisation and interaction with BSA

Author affiliations

Abstract

Cationic poly(amidoamine)s (PAAs) were synthesised and characterised by NMR and gel permeation chromatography. Their thermal properties were investigated using thermogravimetric analysis and differential scanning calorimetry. Although poly(amidoamine)s have been used as endosomolytic polymers for protein intracellular delivery, the interaction of the polymers with the proteins still need to be investigated. BSA was used as a model protein and complexation with the different poly(amidoamine)s was investigated using gel retardation assays, fluorescence spectroscopy and high sensitivity differential scanning calorimetry. Our results indicate that the thermal stability of BSA was affected upon interaction and complexation with the poly(amidoamine)s, however these interactions did not seem to modify the structure of the protein. Polymer flexibility seemed to favour polymer/protein complexation and promoted thermal stability.

Graphical abstract: Poly(amidoamine)s synthesis, characterisation and interaction with BSA

Back to tab navigation

Supplementary files

Publication details

The article was received on 20 Aug 2013, accepted on 17 Sep 2013 and first published on 20 Sep 2013


Article type: Paper
DOI: 10.1039/C3PY01121F
Polym. Chem., 2014,5, 1586-1592

  •   Request permissions

    Poly(amidoamine)s synthesis, characterisation and interaction with BSA

    J. L. N. Dubois and N. Lavignac, Polym. Chem., 2014, 5, 1586
    DOI: 10.1039/C3PY01121F

Search articles by author

Spotlight

Advertisements