2015
DOI: 10.1002/jps.24358
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Gelation of a Monoclonal Antibody at the Silicone Oil–Water Interface and Subsequent Rupture of the Interfacial Gel Results in Aggregation and Particle Formation

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Cited by 85 publications
(69 citation statements)
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“…The sloughing off and/or mechanical rupture of such films leads to subvisible particles in solution. 21,22 Protein particle formation in IV bags due to protein adsorption to interfaces was also suggested by Kumru, et al , and they observed a reduction in protein particles in the presence of polysorbate 20, an effect attributed to inhibition of protein adsorption to the bag walls and to the air-water interface. 14 …”
Section: Introductionmentioning
confidence: 56%
“…The sloughing off and/or mechanical rupture of such films leads to subvisible particles in solution. 21,22 Protein particle formation in IV bags due to protein adsorption to interfaces was also suggested by Kumru, et al , and they observed a reduction in protein particles in the presence of polysorbate 20, an effect attributed to inhibition of protein adsorption to the bag walls and to the air-water interface. 14 …”
Section: Introductionmentioning
confidence: 56%
“…At the protein concentration used in this work, the adsorbed protein layer should form a gel within seconds (Fig. ) . Because an air bubble is introduced into the syringe during the filling and stoppering process, a three‐phase contact line is created where the air–water interface, the silicone oil–water interface, and the silicone oil–air interface meet (Fig.…”
Section: Discussionmentioning
confidence: 99%
“…It has been proposed that accounting for both exposure to interfaces and hydrodynamic stresses may better explain protein aggregation than shear exposure alone (Bee, Stevenson et al, ; Kalonia et al, ; Sediq, van Duijvenvoorde, Jiskoot, & Nejadnik, ; Thomas & Geer, ). In fact, it is now established that air–liquid, liquid‐liquid, and solid–liquid interfaces can significantly promote and amplify protein aggregation (Bee et al, ; Bee, Stevenson et al, ; Jones, Kaufmann, & Middaugh, ; Kalonia et al, ; Maa & Hsu, ; Mahler et al, ; Mehta, Lewus, Bee, Randolph, & Carpenter, ; Perevozchikova, Nanda, Nesta, & Roberts, ; Sediq et al, ; Thirumangalathu et al, ). For instance, shaking or foaming of protein solutions potentially leads to considerable aggregation and precipitation phenomena (Bee et al, ; Maa & Hsu, ; Mahler et al, ).…”
Section: Introductionmentioning
confidence: 99%