Son K, Alkan-Onyuksel H
Department of Pharmaceutics and Pharmacodynamics, University of Illinois, College of Pharmacy, Chicago, USA.
PDA J Pharm Sci Technol. 1996 Nov-Dec;50(6):366-71.
Teniposide-containing mixed micelles and liposomes consisting of detergent and phospholipid were investigated and compared for their teniposide latency as functions of the mixed micellar preparation method, stabilizers, type of detergent,lipid composition and serum proteins after storage at 10 degrees C, and 23 degrees C, and 45 degrees C or/and freezing and freeze-drying. There was no significant difference in teniposide loss from liposomes obtained using different micellar preparation methods. Sugars, dextrose or sorbitol, had no effect on teniposide loss from liposome but stabilized teniposide micelles. Glutamic acid had no effect on teniposide loss from micelles but increased the loss from liposomes. The presence of cholesterol in bile salt-egg PC micelles had little effect on teniposide loss at 10 degrees C but generally increased it at 23 degrees C, and 45 degrees C, while bile salt-egg PC-cholesterol (9:9:1) liposomes were more stable than bile salt-egg PC liposomes. In contrast, teniposide loss from bile salt-egg PC-egg PE (2:1:1) liposomes or bile salt-egg PC-egg PA (16:15:1) micelles and liposomes increased remarkably, probably due to the surface charge and/or the destabilization of PC bilayer. However, bile salt-egg PC-soy PC (2:1:1) micelles and liposomes lost less amounts of teniposide under the same storage conditions. Further, the stability of teniposide was greatly increased by neutral detergents (e.g., CHAPS or octylglucoside). The loss of teniposide from CHAPS- or octylglucoside-egg PC micelles and liposomes after six months' storage at the ambient temperature were approximately 16% and 10%, respectively. Teniposide-micelles and liposomes, prepared in the presence of serum or serum protein, were more stable than CHAPS- or octylglucoside-egg PC liposomes. Teniposide was physically stable for at least 12 months when micelles were stored as the frozen or freeze-dried state. This result suggested that long-term storage for teniposide in neutral detergent-egg PC-soy PC micelles may be feasible in the presence of serum proteins.
研究并比较了含有替尼泊苷的混合胶束和脂质体(由去污剂和磷脂组成),考察了其在10℃、23℃和45℃储存以及/或者冷冻和冻干后,作为混合胶束制备方法、稳定剂、去污剂类型、脂质组成和血清蛋白的函数的替尼泊苷潜伏性。使用不同胶束制备方法获得的脂质体中替尼泊苷的损失没有显著差异。糖类,如葡萄糖或山梨醇,对脂质体中替尼泊苷的损失没有影响,但能稳定替尼泊苷胶束。谷氨酸对胶束中替尼泊苷的损失没有影响,但会增加脂质体中的损失。胆盐-鸡蛋卵磷脂胶束中胆固醇的存在在10℃时对替尼泊苷的损失影响不大,但在23℃和45℃时通常会增加损失,而胆盐-鸡蛋卵磷脂-胆固醇(9:9:1)脂质体比胆盐-鸡蛋卵磷脂脂质体更稳定。相比之下,胆盐-鸡蛋卵磷脂-鸡蛋脑磷脂(2:1:1)脂质体或胆盐-鸡蛋卵磷脂-鸡蛋磷脂酸(16:15:1)胶束和脂质体中替尼泊苷的损失显著增加,可能是由于表面电荷和/或卵磷脂双层的不稳定。然而,在相同储存条件下,胆盐-鸡蛋卵磷脂-大豆卵磷脂(2:1:1)胶束和脂质体损失的替尼泊苷量较少。此外,中性去污剂(如CHAPS或辛基葡糖苷)大大提高了替尼泊苷的稳定性。在室温下储存六个月后,CHAPS-或辛基葡糖苷-鸡蛋卵磷脂胶束和脂质体中替尼泊苷的损失分别约为16%和10%。在血清或血清蛋白存在下制备的替尼泊苷胶束和脂质体比CHAPS-或辛基葡糖苷-鸡蛋卵磷脂脂质体更稳定。当胶束以冷冻或冻干状态储存时,替尼泊苷在物理上至少稳定12个月。该结果表明,在血清蛋白存在下,替尼泊苷在中性去污剂-鸡蛋卵磷脂-大豆卵磷脂胶束中进行长期储存可能是可行的。