在冷溶液中的蛋白质稳定性和关键稳定剂
Jinghan Li1, Xinhao Lin2, Zixuan Zhen2
1Department of Pharmaceutics, College of Pharmacy, University of Minnesota, Minneapolis, MN 55455, United States.
概括
冷治疗性蛋白质可能会导致由于冰的形成和溶液的变化而导致不稳定. 稳定剂,如糖和表面活性剂,以及受控的冷速度,对于在冷保存期间保持蛋白质完整性至关重要.
科学领域:
- 生物制药加工 生物制药加工
- 蛋白质化学 蛋白质化学
- 材料科学是一种材料科学.
背景情况:
- 冷对于治疗性蛋白质加工和储存至关重要.
- 冰晶的形成集中了溶液,可能会破坏蛋白质的稳定.
- 温度,pH和接口等因素诱导蛋白质的展开和聚合.
研究的目的:
- 为了审查蛋白质冷和解期间的应力.
- 讨论在冷溶液中稳定治疗性蛋白质的战略.
- 突出助剂和冷动力学在冷保存中的作用.
主要方法:
- 审查有关蛋白质冷和稳定现有的文献.
- 对分析冷溶液的现场光谱和散射技术的讨论.
- 分析调节蛋白质冷变性化的热力学原理.
主要成果:
- 在低于冷变性值的亚环境温度下,蛋白质的展开更受欢迎.
- 在玻璃过渡温度 (Tg) 以下的粘性结缩溶液 (FCS) 固定和稳定蛋白质.
- 冰/溶液界面上的蛋白质吸附可能导致聚合,需要控制的冷/解速度.
结论:
- 仔细控制结和解速度,最大限度地减少冰的表面积和再结晶.
- 低温保护剂 (糖,表面活性剂,氨基酸) 对于防止蛋白质不稳定至关重要.
- 辅助剂的选择和冷过程的优化对于蛋白质配方的成功冷和冷保存至关重要.
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