کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2486325 | 1114381 | 2011 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Investigation of PEG Crystallization in Frozen and FreezeâDried PEGylated Recombinant Human Growth Hormone-Sucrose Systems: Implications on Storage Stability
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کلمات کلیدی
موضوعات مرتبط
علوم پزشکی و سلامت
داروسازی، سم شناسی و علوم دارویی
اکتشاف دارویی
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چکیده انگلیسی
The objectives of the current study were to investigate (i) the phase behavior of a PEGylated recombinant human growth hormone (PEG-rhGH, â¼60 kDa) during freezeâdrying and (ii) its storage stability. The phase transitions during freeze-thawing of an aqueous solution containing PEG-rhGH and sucrose were characterized by differential scanning calorimetry. Finally, PEG-rhGH and sucrose formulations containing low, medium, and high polyethylene glycol (PEG) to sucrose ratios were freezeâdried in dualâchamber syringes and stored at 4°C and 25°C. Chemical decomposition (methionine oxidation and deamidation) and irreversible aggregation were characterized by sizeâexclusion and ionâexchange chromatography, and tryptic mapping. PEG crystallization was facilitated when it was covalently linked with rhGH. When the solutions were frozen, phase separation into PEGârich and sucroseârich phases facilitated PEG crystallization and the freezeâdried cake contained crystalline PEG. Annealing caused PEG crystallization and when coupled with higher drying temperatures, the primary drying time decreased by up to 51%. When the freezeâdried cakes were stored at 4°C, while there was no change in the purity of the PEG-rhGH monomer, deamidation was highest in the formulations with the lowest PEG to sucrose ratio. When stored at 25°C, this composition also showed the most pronounced decrease in monomer purity, the highest level of aggregation, and deamidation. Furthermore, an increase in PEG crystallinity during storage was accompanied by a decrease in PEG-rhGH stability. Interestingly, during storage, there was no change in PEG crystallinity in formulations with medium and high PEG to sucrose ratios. Although PEG crystallization during freezeâdrying did not cause protein degradation, crystallization during storage might have influenced protein stability. © 2011 WileyâLiss, Inc. and the American Pharmacists Association J Pharm Sci 100:3062-3075, 2011
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Pharmaceutical Sciences - Volume 100, Issue 8, August 2011, Pages 3062-3075
Journal: Journal of Pharmaceutical Sciences - Volume 100, Issue 8, August 2011, Pages 3062-3075
نویسندگان
Bakul S. Bhatnagar, Susan W.H. Martin, Tamara S. Hodge, Tapan K. Das, Liji Joseph, Dirk L. Teagarden, Evgenyi Y. Shalaev, Raj Suryanarayanan,