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在含有海藻糖的冻干制剂复溶过程中稳定纳米气泡的形成。

Formation of Stable Nanobubbles on Reconstituting Lyophilized Formulations Containing Trehalose.

作者信息

Zhou Chen, Cleland Derrick, Snell Jared, Qi Wei, Randolph Theodore W, Carpenter John F

机构信息

Department of Pharmaceutical Sciences, University of Colorado, Anschutz Medical Campus, Aurora, Colorado 80045.

Department of Chemical and Biological Engineering, University of Colorado, Boulder, Colorado 80309.

出版信息

J Pharm Sci. 2016 Jul;105(7):2249-53. doi: 10.1016/j.xphs.2016.04.035. Epub 2016 Jun 8.

Abstract

During an investigation of subvisible particles found in lyophilized formulations of intravenous immunoglobulin, we used resonant mass measurement techniques and discovered the presence of nanobubbles (NBs) when a 5% trehalose formulation was reconstituted. This discovery prompted studies to characterize these NBs in placebo formulations as a function of processing conditions and solution compositions. Degassing the reconstituted solutions by applying vacuum removed micron-sized bubbles but did not substantially affect the concentration of NBs. Samples that were annealed in the frozen state before lyophilization had reduced surface areas and, on reconstitution, yielded fewer NBs. Trehalose formulations with added polysorbate 20 (PS20) and formulations with higher ionic strength also had smaller numbers of NBs. Zeta potentials of the bubbles were negative in each of the formulations tested, but the negative zeta potentials were decreased in magnitude with increasing ionic strength and with addition of PS20. When incubated at 4(°)C, the number of NBs was largely unchanged at the end of 11 days, whereas the number of micron-sized bubbles gradually decreased during the 11-day incubation. Because of their exceptional stability, NBs are expected to contribute to the numbers of submicron particles that can be detected in reconstituted lyophilized protein formulations.

摘要

在对静脉注射免疫球蛋白冻干制剂中发现的亚可见颗粒进行调查期间,我们使用共振质量测量技术,发现在复溶5%海藻糖制剂时存在纳米气泡(NBs)。这一发现促使我们开展研究,以表征安慰剂制剂中这些纳米气泡与加工条件和溶液成分的关系。通过抽真空对复溶后的溶液进行脱气可去除微米级气泡,但对纳米气泡的浓度影响不大。冻干前在冷冻状态下进行退火处理的样品表面积减小,复溶后产生的纳米气泡数量较少。添加了聚山梨酯20(PS20)的海藻糖制剂以及离子强度较高的制剂中纳米气泡的数量也较少。在所测试的每种制剂中,气泡的ζ电位均为负,但随着离子强度的增加和PS20的添加,负ζ电位的幅度减小。在4℃下孵育时,11天结束时纳米气泡的数量基本保持不变,而微米级气泡的数量在11天的孵育过程中逐渐减少。由于其卓越的稳定性,纳米气泡预计会导致在复溶的冻干蛋白质制剂中可检测到的亚微米颗粒数量增加。

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