Suppr超能文献

在从叔丁醇/水共溶剂体系冻干过程中锌肽球形微粒的形成。

Formation of zinc-peptide spherical microparticles during lyophilization from tert-butyl alcohol/water co-solvent system.

作者信息

Qian Feng, Ni Nina, Chen Jia-Wen, Desikan Sridhar, Naringrekar Vijay, Hussain Munir A, Barbour Nancy P, Smith Ronald L

机构信息

Biopharmaceutics R&D, Bristol-Myers Squibb Company, New Brunswick, NJ 08903, USA.

出版信息

Pharm Res. 2008 Dec;25(12):2799-806. doi: 10.1007/s11095-008-9647-7. Epub 2008 Jun 14.

Abstract

PURPOSE

To understand the mechanism of spherical microparticle formation during lyophilizing a tert-Butyl alcohol (TBA)/water solution of a zinc peptide adduct.

METHOD

A small peptide, PC-1, as well as zinc PC-1 at (3:2) and (3:1) ratios, were dissolved in 44% (wt.%) of TBA/water, gradually frozen to -50 degrees C over 2 h ("typical freezing step"), annealed at -20 degrees C for 6 h ("annealing step"), and subsequently lyophilized with primary and secondary drying. Zinc peptide (3:1) lyophile was also prepared with quench cooling instead of the typical freezing step, or without the annealing step. Other TBA concentrations, i.e., 25%, 35%, 54% and 65%, were used to make the zinc peptide (3:1) adduct lyophile with the typical freezing and annealing steps. The obtained lyophile was analyzed by Scanning Electron Microscopy (SEM). The zinc peptide solutions in TBA/water were analyzed by Differential Scanning Calorimeter (DSC). The surface tension of the TBA/water co-solvent system was measured by a pendant drop shape method.

RESULTS

With typical freezing and annealing steps, the free peptide lyophile showed porous network-like structure that is commonly seen in lyophilized products. However, with increasing the zinc to peptide ratio, uniform particles were gradually evolved. Zinc peptide (3:1) adduct lyophiles obtained from 25%, 35% and 44% TBA exhibit a distinctive morphology of uniform and spherical microparticles with diameters of approximately 3-4 microm, and the spherical zinc peptide particles are more predominant when the TBA level approaches 20%. Adopting quench cooling in the lyophilization cycle leads to irregular shape fine powders, and eliminating the annealing step causes rough particles surface. When TBA concentration increases above 54%, the lyophiles demonstrate primarily irregular shape particles.

CONCLUSIONS

A proposed mechanism of spherical particle formation of the 3:1 zinc peptide encompasses the freezing of a TBA/water solution (20-70% TBA) causing the formation of a TBA hydrate phase ("dispersed TBA hydrate"). Decreasing the temperature further causes the formation of a eutectic mixture between TBA hydrate ("eutectic TBA hydrate") and water. Due to its low aqueous solubility, the zinc peptide adduct accumulates in both of the dispersed and eutectic TBA hydrate phases to form a hydrophobic "oil" phase. Since the eutectic TBA hydrate phase is surrounded by ice, a "solid emulsion" forms to lower the interfacial energy, and gives rise to spherical zinc peptide particles upon solvent sublimation. Possibility of liquid-liquid phase separation during freeze-drying was also investigated, and no evidence was found to support this alternative mechanism.

摘要

目的

了解冻干锌肽加合物的叔丁醇(TBA)/水溶液过程中球形微粒形成的机制。

方法

将一种小肽PC-1以及锌与PC-1比例为(3:2)和(3:1)的锌肽溶解于44%(重量百分比)的TBA/水中,在2小时内逐渐冷冻至-50℃(“典型冷冻步骤”),在-20℃退火6小时(“退火步骤”),随后进行一次干燥和二次干燥冻干。锌肽(3:1)冻干物也通过骤冷而非典型冷冻步骤制备,或不进行退火步骤。使用其他TBA浓度,即25%、35%、54%和65%,通过典型冷冻和退火步骤制备锌肽(3:1)加合物冻干物。通过扫描电子显微镜(SEM)分析所得冻干物。用差示扫描量热仪(DSC)分析TBA/水中的锌肽溶液。采用悬滴法测量TBA/水共溶剂体系的表面张力。

结果

采用典型冷冻和退火步骤时,游离肽冻干物呈现出冻干产品中常见的多孔网络状结构。然而,随着锌与肽比例的增加,逐渐形成均匀的颗粒。从25%、35%和44% TBA获得的锌肽(3:1)加合物冻干物呈现出独特的形态,为直径约3 - 4微米的均匀球形微粒,当TBA含量接近20%时,球形锌肽颗粒更为突出。在冻干循环中采用骤冷会导致形成不规则形状的细粉,而省去退火步骤会使颗粒表面粗糙。当TBA浓度增加到54%以上时,冻干物主要呈现不规则形状的颗粒。

结论

提出的3:1锌肽球形颗粒形成机制包括TBA/水溶液(20 - 70% TBA)的冷冻导致形成TBA水合物相(“分散的TBA水合物”)。进一步降低温度会导致TBA水合物(“共晶TBA水合物”)与水之间形成共晶混合物。由于其在水中的低溶解度,锌肽加合物在分散的和共晶的TBA水合物相中均积累,形成疏水的“油”相。由于共晶TBA水合物相被冰包围,形成“固体乳液”以降低界面能,并在溶剂升华后产生球形锌肽颗粒。还研究了冻干过程中液 - 液相分离的可能性,未发现支持这一替代机制的证据。

文献AI研究员

20分钟写一篇综述,助力文献阅读效率提升50倍。

立即体验

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

马上搜索

文档翻译

学术文献翻译模型,支持多种主流文档格式。

立即体验