塩基性アミノ酸と有機酸の凍結乾燥によるガラス固体の形成とタンパク質安定化(平成19年度第53回低温生物工学会研究報告)

概要

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Physical properties and protein-stabilizing effects of pharmaceutical excipient combinations in freeze-drying were studied. Frozen solutions containing basic amino acids (e.g., L-arginine) and organic acids (e.g., citric acid) showed thermal transition of maximally freeze-concentrated solute (T_g') that were significantly higher than those of the single-solute frozen solutions. Freeze-drying of solutions containing some basic amino acids and dicarboxylic acids resulted in glass-state amorphous solids that protected secondary structure of bovine serum albumin (BSA) and activity of lactate dehydrogenase (LDH) from lyophilization-induced changes. Thermal analysis and infrared spectroscopy suggested contribution of electrostatic interactions and hydrogen-bonding to decrease mobility of molecules in the glass-state amorphous solids.
低温生物工学会の論文
2007-12-30