2018
DOI: 10.1016/j.ejpb.2018.03.003
|View full text |Cite
|
Sign up to set email alerts
|

Impact of fast and conservative freeze-drying on product quality of protein-mannitol-sucrose-glycerol lyophilizates

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

2
16
0
1

Year Published

2019
2019
2023
2023

Publication Types

Select...
6
1

Relationship

2
5

Authors

Journals

citations
Cited by 38 publications
(19 citation statements)
references
References 62 publications
2
16
0
1
Order By: Relevance
“…Typically, ramp rates of less than 1.0 °C/min are applied, but faster ramp rates of e.g., 1 °C/min are also suitable. Horn et al found no negative impact when increasing the ramp rate into primary drying from 0.5 °C to 1 °C/min [14]. Ohio et al demonstrated that faster ramp rates might result in even better cake appearance for high T s conditions during primary drying compared to very slow ramp rates [39,40].…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…Typically, ramp rates of less than 1.0 °C/min are applied, but faster ramp rates of e.g., 1 °C/min are also suitable. Horn et al found no negative impact when increasing the ramp rate into primary drying from 0.5 °C to 1 °C/min [14]. Ohio et al demonstrated that faster ramp rates might result in even better cake appearance for high T s conditions during primary drying compared to very slow ramp rates [39,40].…”
Section: Discussionmentioning
confidence: 99%
“…To this end, crystalline excipients can be included as bulking agents in combination with amorphous sucrose as stabilizer. Recent publications by Horn et al and Pansare et al showed that combinations of crystalline and amorphous excipients allow for aggressive freeze-drying of low concentration protein formulations, while maintaining elegant lyophilisates [14,15]. The ideal ratio of crystalline and amorphous excipients has to be chosen carefully.…”
Section: Introductionmentioning
confidence: 99%
“…It is important to inhibit denaturation and deactivation of proteins in cell‐based biomaterials during freeze drying. Nonreducing disaccharides (e.g., sucrose and trehalose) (Frank, ; Horn, Schanda, & Friess, ; Kawai, Hagiwara, Takai, & Suzuki, ) and amino acids (e.g., L‐arginine and L‐histidine) (Jensen et al, ; Mattern, Winter, Kohnert, & Lee, ) are used as protein protectants for pharmaceutical products and research materials. It is known that protein protectants form hydrogen bonds with proteins during freeze drying and suppress deformation of the protein conformation (Carpenter, Arakawa, & Crowe, ; Carpenter & Crowe, ).…”
Section: Discussionmentioning
confidence: 99%
“…29 Low temperatures can also induce protein denaturation, especially during freezing and freeze-thawing cycles, linked to the combination of multiple stress factors (drop of buffer pH due to crystallization, solute molecules cryoconcentration, water-ice interface formation…), affecting both colloidal and conformational stability of proteins. 73 Freezing mAbs solutions may happen willingly, for example, for freeze-drying 74 or bulk storage, 75 or accidently during refrigerated storage. Cold caused unfolding and aggregation is usually reversible, as the mAb mostly stays in a native conformation.…”
Section: Protein Structurementioning
confidence: 99%
“…Heating and cooling rates are also important factors, as extreme rates seeming to lead to instability. 74,79,81 However, mAbs have a good stability and resistance to moderate thermal stress, when compared to other proteins. 23,32 This fact is of crucial importance in case of accidental short-term temperature excursion, justifying a safe use of the exposed products.…”
Section: Protein Structurementioning
confidence: 99%