制药辅助剂对蛋白质化学降解通过除氧化和异构化的影响
Ingrid Ramm1, Carl Diehl2, Amanda Västberg1,3
1Department of Process and Life Science Engineering, Lund University, 221 00, Lund, Sweden.
Pharmaceutical research
|March 14, 2026
概括
糖通过保持结构来稳定治疗性蛋白质的脱化和异构化,而DDM增加了降解. 这项研究有助于设计更安全,更有效的蛋白质药物配方.
科学领域:
- 生物化学 生物化学
- 制药科学 制药科学
- 蛋白质化学 蛋白质化学
背景情况:
- 治疗性蛋白质对于疾病治疗至关重要,但易受除化和异构化等降解的影响.
- 配方辅料 (糖,表面活性剂) 用于提高蛋白质的稳定性,但它们对降解途径的影响尚未完全理解.
研究的目的:
- 研究果糖,砂糖,梅列糖,聚酸盐80和n-多德-β-D-酸盐 (DDM) 对亲体GA-Z的化学降解和结构的影响.
- 阐明辅助剂诱导的结构变化如何影响液体配方中的蛋白质稳定性.
主要方法:
- 使用指纹,LC-MS,定位光学,2D NMR和DSC来分析蛋白质结构和化学降解.
- 评估了各种糖和非离子表面活性剂对亲体GA-Z的影响.
主要成果:
- 果糖,砂糖和梅列糖通过稳定蛋白质的折叠状态来减少脱化和异构化.
- 聚酸80对蛋白质降解和结构的影响微不足道.
- 通过表面活性剂-蛋白质相互作用诱导有害的结构变化,DDM加剧了除化和异构化.
结论:
- 辅助剂介导的结构变化显著影响液体配方中治疗性蛋白质的化学降解.
- 研究结果为开发改进的配方提供了洞察力,以提高基于蛋白质的治疗方法的稳定性和安全性.
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