Impact of critical process and formulation parameters affecting in‐process stability of lactate dehydrogenase during the secondary drying stage of lyophilization: A mini freeze dryer study

The stresses during the secondary‐drying stage of lyophilization were investigated using a controlled humidity mini‐freeze‐dryer [Luthra S, Obert J‐P, Kalonia DS, Pikal MJ. 2007. Investigation of drying stresses on proteins during lyophilization: Differentiation between primary and secondary‐drying stresses on lactate dehydrogenase using a humidity controlled mini freeze‐dryer. J Pharm Sci 96: 61-70.]. Lactate dehydrogenase (LDH), was formulated in: (1) Tween 80, (2) citrate buffer, and (3) both Tween 80 and citrate buffer. Protein activity recovery was measured as a function of relative humidity (RH), product temperature, and drying duration. Studies were also conducted with different concentrations of sucrose, sorbitol, and poly (vinyl pyrrolidone) (PVP). LDH stability was affected to a small extent by RH and significantly by drying temperature and duration. Complete stabilization of LDH was observed when lyophilized with sucrose and PVP but only a partial stabilization was observed with sorbitol. The mini‐freeze‐dryer enabled studying the process parameters independently, unlike a conventional study where these effects are generally convoluted. The results suggest that the stability of the protein is a function of the dynamics of the system during lyophilization. The origin of the stabilization effect of sucrose, which could, in principle, be attributed both to direct interaction with the protein or vitrification of the protein was elucidated using lyoprotectants that can either hydrogen bond well with the protein (sorbitol) or form a good glass (PVP). It appears both effects are required for complete stabilization of the protein. © 2007 Wiley‐Liss, Inc. and the American Pharmacists Association J Pharm Sci 96: 2242-2250, 2007