2014年6月
Characteristics of Sugar Surfactants in Stabilizing Proteins During Freeze-Thawing and Freeze-Drying
JOURNAL OF PHARMACEUTICAL SCIENCES
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- 巻
- 103
- 号
- 6
- 開始ページ
- 1628
- 終了ページ
- 1637
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1002/jps.23988
- 出版者・発行元
- WILEY-BLACKWELL
Sugar surfactants with different alkyl chain lengths and sugar head groups were compared for their protein-stabilizing effect during freeze-thawing and freeze-drying. Six enzymes, different in terms of tolerance against inactivation because of freeze-thawing and freeze-drying, were used as model proteins. The enzyme activities that remained after freeze-thawing and freeze-drying in the presence of a sugar surfactant were measured for different types and concentrations of sugar surfactants. Sugar surfactants stabilized all of the tested enzymes both during freeze-thawing and freeze-drying, and a one or two order higher amount of added sugar surfactant was required for achieving protein stabilization during freeze-drying than for the cryoprotection. The comprehensive comparison showed that the C10-C12 esters of sucrose or trehalose were the most effective through the freeze-drying process: the remaining enzyme activities after freeze-thawing and freeze-drying increased at the sugar ester concentrations of 1-10 and 10-100 M, respectively, and increased to a greater extent than for the other surfactants at higher concentrations. Results also indicate that, when a decent amount of sugar was also added, the protein-stabilizing effect of a small amount of sugar ester through the freeze-drying process could be enhanced. (c) 2014 Wiley Periodicals, Inc. and the American Pharmacists Association J Pharm Sci
- リンク情報
- ID情報
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- DOI : 10.1002/jps.23988
- ISSN : 0022-3549
- eISSN : 1520-6017
- PubMed ID : 24797557
- Web of Science ID : WOS:000336619300006