各种环糊精对冻干乳酸脱氢酶稳定性的影响。

Effects of various cyclodextrins on the stability of freeze-dried lactate dehydrogenase.

作者信息

Iwai Junya, Ogawa Noriko, Nagase Hiromasa, Endo Tomohiro, Loftsson Thorsteinn, Ueda Haruhisa

机构信息

Department of Physical Chemistry, Hoshi University, 4-41, Ebara 2-chome, Tokyo 142-8501, Japan.

出版信息

J Pharm Sci. 2007 Nov;96(11):3140-3. doi: 10.1002/jps.20847.

DOI:10.1002/jps.20847

PMID:17828735

Abstract

The effects of eight cyclodextrins (CDs) on the stability of freeze-dried lactate dehydrogenase (LDH) were investigated. Five low-molecular weight saccharides were used as a reference. In the samples without saccharides, LDH activity was decreased by freeze-drying. The LDH activities of the samples with 2-hydroxypropylated CDs (HP-CDs) such as 2-hydroxypropyl-beta-cyclodextrin (HP-beta-CD) showed only a small decrease and were more effective protein stabilizers than low-molecular weight saccharides. HP-beta-CD more effectively stabilized LDH than trehalose, at a sugar concentration of less than 1.0 w/w% and furthermore, a close relationship existed between the highly stabilizing effect and the degree of substitution of polar substituents.

摘要

研究了八种环糊精（CDs）对冻干乳酸脱氢酶（LDH）稳定性的影响。使用了五种低分子量糖类作为参照。在无糖的样品中，冻干会使LDH活性降低。含有2-羟丙基化环糊精（HP-CDs）如2-羟丙基-β-环糊精（HP-β-CD）的样品中，LDH活性仅略有下降，并且比低分子量糖类更有效地稳定蛋白质。在糖浓度低于1.0 w/w%时，HP-β-CD比海藻糖更有效地稳定LDH，此外，高稳定效果与极性取代基的取代度之间存在密切关系。