Pharma Research and Early Development, Roche Diagnostics GmbH, Nonnenwald 2, 82372, Penzberg, Germany.
Pharm Res. 2013 May;30(5):1380-99. doi: 10.1007/s11095-013-0977-8. Epub 2013 Jan 16.
To investigate antibody stability and formation of modified species under upstream processing conditions.
The stability of 11 purified monoclonal human IgG1 and IgG4 antibodies, including an IgG1-based bispecific CrossMab, was compared in downscale mixing stress models. One of these molecules was further evaluated in realistic bioreactor stress models and in cell culture fermentations. Analytical techniques include size exclusion chromatography (SEC), turbidity measurements, cation exchange chromatography (cIEX), dynamic light scattering (DLS) and differential scanning calorimetry (DSC).
Sensitivity in downscale stress models varies among antibodies and results in formation of high molecular weight (HMW) aggregates. Stability is increased in cell culture medium and in bioreactors. Media components stabilizing the proteins were identified. Extensive chemical modifications were detected both in stress models as well as during production of antibodies in cell culture fermentations.
Protective compounds must be present in chemically defined fermentation media in order to stabilize antibodies against the formation of HMW aggregates. An increase in chemical modifications is detectable in bioreactor stress models and over the course of cell culture fermentations; this increase is dependent on the expression rate, pH, temperature and fermentation time. Consequently, product heterogeneity increases during upstream processing, and this compromises the product quality.
考察上游工艺条件下抗体的稳定性和修饰产物的形成。
在小规模混合应激模型中比较了 11 种纯化的单克隆人 IgG1 和 IgG4 抗体(包括一种基于 IgG1 的双特异性 CrossMab)的稳定性。其中一种分子在更现实的生物反应器应激模型和细胞培养发酵中进一步进行了评估。分析技术包括尺寸排阻色谱(SEC)、浊度测量、阳离子交换色谱(cIEX)、动态光散射(DLS)和差示扫描量热法(DSC)。
在小规模应激模型中,抗体的敏感性不同,导致形成高分子量(HMW)聚集体。在细胞培养基和生物反应器中稳定性增加。鉴定出稳定蛋白质的介质成分。在应激模型以及细胞培养发酵中生产抗体的过程中,均检测到广泛的化学修饰。
为了防止抗体形成 HMW 聚集体,必须在化学定义的发酵培养基中存在保护化合物。在生物反应器应激模型中和细胞培养发酵过程中,可检测到化学修饰的增加;这种增加取决于表达率、pH 值、温度和发酵时间。因此,在上游加工过程中产品异质性增加,从而影响产品质量。