De-crystallization of uric acid crystals in synovial fluid using gold colloids and microwave heating

Bridgit Kioko, Taiwo Ogundolie, Morenike Adebiyi, Yehnara Ettinoffe, Caleb Rhodes, Brittney Gordon, Nishone Thompson, Muzaffer Mohammed, Biebele Abel, Kadir Aslan*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


In this study, we demonstrated a unique application of our Metal-Assisted and Microwave- Accelerated Evaporative Crystallization (MA-MAEC) technique for the de-crystallization of uric acid crystals, which causes gout in humans when monosodium urate crystals accumulate in the synovial fluid found in the joints of bones. Given the shortcomings of the existing treatments for gout, we investigated whether the MA-MAEC technique can offer an alternative solution to the treatment of gout. Our technique is based on the use of metal nanoparticles (i.e., gold colloids) with low microwave heating to accelerate the de-crystallization process. In this regard, we employed a twostep process; (i) crystallization of uric acid on glass slides, which act as a solid platform to mimic a bone, (ii) de-crystallization of uric acid crystals on glass slides with the addition of gold colloids and low power microwave heating, which act as "nano-bullets" when microwave heated in a solution. We observed that the size and number of the uric acid crystals were reduced by >60% within 10 minutes of low power microwave heating. In addition, the use of gold colloids without microwave heating (i.e. control experiment) did not result in the de-crystallization of the uric acid crystals, which proves the utility of our MA-MAEC technique in the de-crystallization of uric acid.

Original languageEnglish
Pages (from-to)104-110
Number of pages7
JournalNano Biomedicine and Engineering
Issue number4
StatePublished - 2014
Externally publishedYes


  • Aold colloids
  • Hyperuricemia
  • Metal assisted and microwave accelerated evaporative crystallization
  • Microwave heating
  • Microwave-induced temperature gradients
  • Uric acid


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