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Factors affecting protein release behavior from surfactant-protein complexes under physiological conditions
Hiromu Yoshiura1, Masakazu Hashida, Noriho Kamiya
1Department of Applied Chemistry, Graduate School of Engineering, Kyushu University, 744 Motooka, Fukuoka 819-0395, Japan.
International Journal of Pharmaceutics
|March 3, 2007
Summary
This study shows how to control therapeutic protein release using edible surfactants. Lower surfactant hydrophobicity and specific ratios enhance protein activity for mucosal delivery formulations.
Area of Science:
- Biochemistry
- Materials Science
- Pharmaceutical Science
Background:
- Protein-surfactant complexes are explored for drug delivery.
- Controlling protein release is crucial for therapeutic efficacy.
Purpose of the Study:
- To investigate protein release from edible surfactant complexes.
- To evaluate the impact of surfactant properties on protein integrity.
- To assess the potential for mucosal delivery applications.
Main Methods:
- Used hen egg lysozyme and glucose oxidase as model proteins.
- Investigated protein release under physiological conditions.
- Analyzed the effect of surfactant hydrophobicity and protein-to-surfactant ratio.
- Correlated release rates with emulsion droplet size.
Main Results:
- Protein release rates are controllable via surfactant hydrophobicity and molar ratios.
- Lower surfactant hydrophobicity preserves higher enzyme catalytic activity.
- Release rates correlate with aqueous droplet size in water-in-oil emulsions.
Conclusions:
- Surfactant-protein complexes offer tunable release profiles.
- Edible surfactants can maintain protein functional integrity.
- These complexes show promise for mucosal delivery of therapeutic proteins.
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