Viscosity-Reducing Bulky-Salt Excipients Prevent Gelation of Protein, but Not Carbohydrate, Solutions
| Autor: | Awanish Kumar, Alexander M. Klibanov |
|---|---|
| Přispěvatelé: | Massachusetts Institute of Technology. Department of Biological Engineering, Massachusetts Institute of Technology. Department of Chemistry, Awanish Kumar, Fnu, Klibanov, Alexander M |
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
Carbohydrates Salt (chemistry) Bioengineering 02 engineering and technology Procainamide Arginine 030226 pharmacology & pharmacy Applied Microbiology and Biotechnology Biochemistry Gelatin Excipients 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine food Casein Animals Moiety Sulfones Molecular Biology chemistry.chemical_classification Aqueous solution Chromatography Viscosity Temperature Caseins General Medicine 021001 nanoscience & nanotechnology Gellan gum Camphor Carrageenan Solutions chemistry Agarose Cattle Salts 0210 nano-technology Gels Biotechnology |
| Zdroj: | Springer US |
| ISSN: | 1559-0291 0273-2289 |
| Popis: | The problem of gelation of concentrated protein solutions, which poses challenges for both downstream protein processing and liquid formulations of pharmaceutical proteins, is addressed herein by employing previously discovered viscosity-lowering bulky salts. Procainamide-HCl and the salt of camphor-10-sulfonic acid with l-arginine (CSA-Arg) greatly retard gelation upon heating and subsequent cooling of the model proteins gelatin and casein in water: Whereas in the absence of additives the proteins form aqueous gels within several hours at room temperature, procainamide-HCl for both proteins and also CSA-Arg for casein prevent gel formation for months under the same conditions. The inhibition of gelation by CSA-Arg stems exclusively from the CSA moiety: CSA-Na was as effective as CSA-Arg, while Arg-HCl was marginally or not effective. The tested bulky salts did not inhibit (and indeed accelerated) temperature-induced gel formation in aqueous solutions of all examined carbohydrates―starch, agarose, alginate, gellan gum, and carrageenan. Keywords: Carbohydrates, Downstream processing of biologics, Gel formation, Hydrophobic salts, Intermolecular interactions in solution, Proteins |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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