Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2485898 | Journal of Pharmaceutical Sciences | 2010 | 23 Pages |
Abstract
The objective of this work was to investigate the effect of cake collapse during freezeâdrying on the stability of protein lyophilizates containing a monoclonal IgG1âantibody or a second pharmaceutically relevant protein, referred to as PA01. In addition, Lâlactic dehydrogenase was investigated because of its wellâdocumented sensitivity towards freezeâdrying stresses. Collapse was induced by two different means. First, by varying the ratio of the crystalline bulking agent mannitol to the amorphous stabilizer sucrose, different extents of collapsed cakes were generated. Second, formulations were freezeâdried using an aggressive collapseâcycle and a conventional freezeâdrying protocol and collapsed and noncollapsed cakes of identical formulation were produced. Lyophilizates were analyzed using a comprehensive set of analytical techniques to monitor protein stability in terms of formation of soluble and insoluble aggregates, the biological activity and the conformational stability. The stability of excipients, namely the glass transition temperature, crystallinity, reconstitution behavior, and the residual moisture content was analyzed as well. In addition, the extent of collapse was quantified using the decrease of the specific surface area (SSA). Collapsed cakes had comparable residual moisture levels to noncollapsed lyophilizates. Reconstitution times were not increased. Protein stability was not relevantly different between collapsed and noncollapsed cakes. © 2009 WileyâLiss, Inc. and the American Pharmacists Association J Pharm Sci 99: 2256-2278, 2010
Keywords
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Authors
K. Schersch, O. Betz, P. Garidel, S. Muehlau, S. Bassarab, G. Winter,