氨酸作为喷雾干燥蛋白质/三糖配方中的防潮辅助剂
Chengqian Zhang1, Marco van de Weert1, Simon Bjerregaard2
1Department of Pharmacy, University of Copenhagen, Copenhagen, Denmark.
Journal of pharmaceutical sciences
|June 29, 2024
概括
将白 (Leu) 添加到喷雾干燥的蛋白质/三 (Tre) 粉末中,可以防止吸收水分和三再结晶. 这提高了制药配方的稳定性和质量.
科学领域:
- 制药科学 制药科学
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 喷雾干燥 (SD) 对于改善药物特性,如稳定性和生物可用性至关重要.
- 氨酸 (Leu) 是一种疏水性氨基酸,可以增强SD粒子的物理化学和颗粒性质.
- 控制无形三糖 (Tre) 的吸水和再结晶对于稳定的蛋白质配方至关重要.
研究的目的:
- 调查Leu在喷雾干燥的lyszyme (LZM) /Tre配方中的作用.
- 评估Leu控制水吸收和抑制无形树木潮湿诱导的再结晶的能力.
- 评估Leu度对SD LZM/Tre粉末的固体形式,水分含量,湿度和形态学的影响.
主要方法:
- 通过喷雾干燥制备了LZM/Tre配方,含有不同Leu含量 (0-40%).
- 描述包括X射线粉末衍射,热重力分析,扫描电子显微镜和动态蒸汽吸附.
- 粉末在受控的湿度 (55%RH) 和温度 (22°C) 下存储长达180天,以评估稳定性.
主要成果:
- 在20% (重量/重量) 和以上度下结晶的白.
- 较低的Leu含量 (0-10%) 导致可比的残留水分含量和圆形颗粒.
- 较高的Leu含量降低了残留水分,增加了颗粒表面的波纹,并抑制了Tre再结晶,在储存后的5%和10%Leu中观察到Leu再结晶.
结论:
- 添加白素有效地减少了喷雾干燥蛋白质/Tre系统中的水吸收.
- 阻碍了水分诱导的无形三糖的再结晶.
- 氨酸显示出作为增强无形蛋白质配方稳定性的辅助剂的潜力.
更多相关视频
12:02An Efficient Method for the Synthesis of Peptoids with Mixed Lysine-type/Arginine-type Monomers and Evaluation of Their Anti-leishmanial Activity
Published on: November 2, 2016
12.1K
05:45Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
3.3K
相关概念视频
Dehydration Synthesis
Dehydration synthesis (also called a condensation reaction) is the chemical process in which two molecules covalently link together to form a new molecule, along with the release of a water molecule. Many physiologically important compounds form by dehydration synthesis reactions, such as complex carbohydrates, proteins, DNA, and RNA.Synthesis of carbohydratesSugar molecules are covalently linked together by dehydration synthesis. During the reaction, the hydroxyl (-OH) group from one reactant...
Weak Acid Solutions
Few compounds act as strong acids. A far greater number of compounds behave as weak acids and only partially react with water, leaving a large majority of dissolved molecules in their original form and generating a relatively small amount of hydronium ions. Weak acids are commonly encountered in nature, being the substances partly responsible for the tangy taste of citrus fruits, the stinging sensation of insect bites, and the unpleasant smells associated with body odor. A familiar example of a...
Amino acids
Amino acids are the monomers that comprise proteins. Each amino acid has the same fundamental structure, which consists of a central carbon atom, or the alpha (α) carbon, bonded to an amino group (NH2), a carboxyl group (COOH), and to a hydrogen atom. Every amino acid also has another atom or group of atoms bonded to the central atom known as the R group. There are 20 common amino acids present in proteins, each with a different R group. Variation in the amino acid sequence is responsible for...
What are Proteins?
Proteins are polymers of amino acids linked together by peptide bonds. Proteins and polypeptides are interchangeably used to refer to long chains of amino acids. However, polypeptides have a molecular weight of fewer than 10,000 daltons, while proteins have greater molecular weight. Polypeptides with less than 20 amino acids are called oligopeptides or simply peptides. Interactions among the constituent amino acid side chains of proteins help them fold into a stable 3-dimensional structure...
Air-entraining Agents
Air-entraining agents improve the durability and workability of concrete in climates with frequent freezing and thawing. These agents prevent cracks by introducing small air bubbles into the mix, creating spaces accommodating water expansion when temperatures drop. The air-entraining agents lower the surface tension of water, forming stable, small air bubbles. This method is more effective than having accidental large voids, as the intentional, smaller, and evenly distributed air voids improve...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
