Layre A-M, Couvreur P, Richard J, Requier D, Eddine Ghermani N, Gref R
UMR 8612, Faculty of Pharmacy, University of Paris-Sud XI, France.
Drug Dev Ind Pharm. 2006 Aug;32(7):839-46. doi: 10.1080/03639040600685134.
The effects of four sugars (glucose, saccharose, maltose, trehalose) and one surfactant (Poloxamer 188), on the freeze-drying of poly(isobutylcyanoacrylate) (PIBCA), poly(epsilon-caprolactone)-poly(ethylene glycol) (PCL-PEG), and novel core (mainly PIBCA)-shell (principally PEG) composite nanoparticles (CNP) obtained by co-precipitation were investigated. The efficiency of the additives against the adverse effect of freeze-drying on the redispersibility of the nanoparticles was evaluated, based on the visual appearance of the nanoparticle suspensions (Tyndall effect and aggregation), and on the determination of the mean diameter ratio of the nanoparticles before and after freeze-drying. The results indicated that the addition of both sugars and surfactant was essential for the good redispersion of freeze-dried nanoparticles displaying hydrophobic (PIBCA) or hydrophilic (PCL-PEG and CNP) surfaces.
研究了四种糖（葡萄糖、蔗糖、麦芽糖、海藻糖）和一种表面活性剂（泊洛沙姆188）对通过共沉淀法获得的聚异丁基氰基丙烯酸酯（PIBCA）、聚己内酯-聚乙二醇（PCL-PEG）以及新型核（主要为PIBCA）-壳（主要为PEG）复合纳米颗粒（CNP）冻干的影响。基于纳米颗粒悬浮液的视觉外观（丁达尔效应和聚集情况）以及冻干前后纳米颗粒平均直径比的测定，评估了添加剂对抗冻干对纳米颗粒再分散性产生的不利影响的效率。结果表明，对于具有疏水表面（PIBCA）或亲水表面（PCL-PEG和CNP）的冻干纳米颗粒的良好再分散，糖和表面活性剂的添加都是必不可少的。
