The Trehalose Myth Revisited: Introduction to a Symposium on Stabilization of Cells in the Dry State

Spray drying of an attenuated live Newcastle disease vaccine virus intended for respiratory mass vaccination of poultry

“…In general, stabilizing excipients are added to the proteins before spray drying to prevent degradation during processing and storage, where immobilization of the labile materials in an amorphous glass is believed to be advantageous for maintaining the activity of the incorporated molecules [21][22][23][24]. Disaccharides are amongst the most used excipients, with trehalose being particularly successful [25,26]. However, polyvinylpyrrolidone (PVP) is sometimes added when formulating proteins as a dry powder to prevent re-crystallization of stabilizing sugars and the thereby induced inactivation of incorporated labile materials during storage [27][28][29].…”

Cryoprotection with L‐ and meso‐Trehalose: Stereochemical Implications

“…[1,2] The biostabilizing properties of 1 are remarkable when compared with other simple sugars such as glucose and sucrose, making trehalose the excipient of choice for applications involving cryopreservation and anhydrobiosis. [3,4] Numerous investigations have been conducted to understand the basis for membrane stabilization by D-trehalose 1 and other excipients, many of which have been summarized in recent reviews.…”

“…[3,4] Numerous investigations have been conducted to understand the basis for membrane stabilization by D-trehalose 1 and other excipients, many of which have been summarized in recent reviews. [1,2] Crowe and coworkers have collected ample evidence which point to two dominant factors: (1) depression of the gel phase transition temperature (T m ) of the cell membrane, which prevents cracking Supporting Information Full experimental details and chemical characterization of intermediates leading to L-trehalose 2 and meso-trehalose 3, DSC analyses of midpoint T g 's, and MTT assays examining the effect of exogenous trehalose during cold shock treatment prior to freezing (6 pages). and leakage at low temperatures, and (2) formation of a vitrified state, which inhibits membrane fusion upon thawing or rehydration.…”

“…and leakage at low temperatures, and (2) formation of a vitrified state, which inhibits membrane fusion upon thawing or rehydration. [1,3,5] Phospholipid liposomes dried in the presence of 1 exhibit a depression in T m of 10−20 °C relative to their hydrated state, and can maintain a stable gel phase well below the freezing point of water. [5] With respect to vitrification, anhydrous 1 has a notably higher glass transition temperature (T g ) compared to other sugars, [6] a factor which is particularly relevant for membrane stabilization in a freeze-dried state.…”

“…[5] With respect to vitrification, anhydrous 1 has a notably higher glass transition temperature (T g ) compared to other sugars, [6] a factor which is particularly relevant for membrane stabilization in a freeze-dried state. [5,7] Although it has been argued that α,α-trehalose does not provide any special advantages for stabilizing membranes when optimized cryogenic conditions are applied, [1] no other sugar has demonstrated comparable efficacy in cryoprotection under standard (suboptimal) experimental conditions. Several theories have been put forth to explain α,α-trehalose's mechanism of membrane stabilization.…”