2015
DOI: 10.1002/jps.24141
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Sorbitol Crystallization-Induced Aggregation in Frozen mAb Formulations

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Cited by 15 publications
(3 citation statements)
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“…Sucrose was preferred over trehalose, mannitol, and sorbitol (even though all 3 showed similar or slightly better thermal stability profiles compared to sucrose) because of cost or the known tendency of these additives to crystallize out during freezing and thawing. [31][32][33] In addition, equal amounts (% w/v) of the 2 polyols (vs. sucrose or trehalose) impart higher solution osmolality which is less desirable for parenteral administration due to their hypertonic nature. 34,35 Evaluation of Candidate Formulations for Bulk Drug Substance of Three NRRV Antigens Eight candidate formulations (F2-F9) listed in Table 2 were designed based on the aforementioned results.…”
Section: Evaluating Stabilizing Excipients To Minimize Shaking-inducementioning
confidence: 99%
“…Sucrose was preferred over trehalose, mannitol, and sorbitol (even though all 3 showed similar or slightly better thermal stability profiles compared to sucrose) because of cost or the known tendency of these additives to crystallize out during freezing and thawing. [31][32][33] In addition, equal amounts (% w/v) of the 2 polyols (vs. sucrose or trehalose) impart higher solution osmolality which is less desirable for parenteral administration due to their hypertonic nature. 34,35 Evaluation of Candidate Formulations for Bulk Drug Substance of Three NRRV Antigens Eight candidate formulations (F2-F9) listed in Table 2 were designed based on the aforementioned results.…”
Section: Evaluating Stabilizing Excipients To Minimize Shaking-inducementioning
confidence: 99%
“…Similarly, sorbitol and lactose solutions also showed higher number of sub-visible particle formation than sucrose solutions during agitation. Moreover, sorbitol and mannitol may manifest a lesser ability to protect during freezing and thawing compared to disaccharides at equivalent solution osmolality values [18] , [19] , [20] , [21] , a consideration of importance for dmLT as described below. Finally, lactose is a reducing sugar which can glycate Lys residues in proteins (as was observed with dmLT, Toprani et al, 2017, submitted), a reaction that can potentially lead to protein instability as well as formation of advanced glycation products [22] , [23] .…”
Section: Resultsmentioning
confidence: 99%
“…In the literature, SOR was used to stabilize mAb in solution or during a freeze-drying process. However, aggregation was promoted due to the recrystallization of SOR during storage (Kamerzell et al, 2011;Piedmonte et al, 2015). Crystallization may lead to a loss of proteinstabilizer interactions .…”
Section: Tablementioning
confidence: 99%