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盐,缓冲剂和砂糖对蛋白质-蛋白质吸引和排斥相互作用的影响

Jaslene A Francis¹, Leah Wright¹, Richard van Wegen²

¹School of Chemical Engineering, The University of Adelaide, North Terrace, Adelaide 5005, Australia.

International journal of pharmaceutics

|February 8, 2025

概括

蛋白质排斥是稳定的配方的关键. 酸盐缓冲剂对酶排斥产生负面影响,而胺缓冲剂的影响最小,为蛋白质配方开发提供了洞察力.

科学领域:

蛋白质科学是一种蛋白质科学.
生物物理化学生物物理化学
配方开发配方开发

背景情况:

蛋白质排斥对于稳定的水性蛋白质配方至关重要,增强溶解性,减少诸如沉和粘度之类的不良特性.
了解蛋白质-蛋白质相互作用对于优化治疗蛋白质产品的稳定性和有效性至关重要.

研究的目的:

通过使用动态光散射 (DLS) 来量化不同缓冲区和音度调整器对lyszyme的相互作用参数 (k_D) 的影响.
阐明常见配方助剂如何影响蛋白质-蛋白质排斥,为配方设计提供洞察力.

主要方法:

动态光散射 (DLS) 被用来测量在各种缓冲条件下酶的相互作用参数 (k_D).
酸盐和胺缓冲剂以及化和糖作为强度修饰剂对k_D的影响被系统地评估.

主要成果:

所有测试的离子都降低了lyszyme的k_D,表明了电荷选效应.
酸盐缓冲剂显著降低了lyszyme排斥,可能是由于电荷选,逆转和交叉连接.
希斯蒂丁缓冲剂对酶排斥产生最少的负面影响.
化和糖都降低了酸盐和化缓冲器中的lyszyme排斥.

结论:

缓冲剂的选择显著影响蛋白质-蛋白质排斥,而胺是维持酶溶解性的潜在有利缓冲剂.
化和糖等调性修饰剂可以减少蛋白质排斥,因此在配方开发过程中需要仔细考虑.
这些发现为优化水性蛋白质配方的稳定性和性能提供了宝贵的指导.

关键词:

聚合是一种聚合.酸的使用方法辅助物质辅助物质辅助物质配方配方配方是一个希斯蒂丁因 (Histidine) 是一种氨酸.霍夫迈斯特 (Hofmeister) 是一个高官.可溶性溶解度可溶性溶解度

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