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Using dextran of different molecular weights to achieve faster eeze-drying and improved storage stability of lactate dehydrogenase
Univ Copenhagen, Dept Pharm, Copenhagen, Denmark. kytte, Jeppe.
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Fibre- and Polymer Technology.ORCID iD: 0000-0002-4583-723X
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2019 (English)In: Pharmaceutical development and technology (Print), ISSN 1083-7450, E-ISSN 1097-9867, Vol. 24, no 3, p. 323-328Article in journal (Refereed) Published
Abstract [en]

Freeze-drying of protein formulations is frequently used to maintain otein activity during storage. The freeze-drying process usually quires long primary drying times because the highest acceptable drying mperature to obtain acceptable products is dependent on the glass ansition temperature of the maximally freeze-concentrated solution -g). On the other hand, retaining protein activity during storage is lated to the glass transition temperature (T-g) of the final eeze-dried product. In this study, dextrans with different molecular ight (1 and 40kDa) and mixtures thereof at the ratio 3:1, 1:1, and 1:3 /w) were used as cryo-/lyoprotectant and their impact on the stability the model protein lactate dehydrogenase (LDH) was investigated at evated temperatures (40 degrees C and 60 degrees C). The dextran rmulations were then compared to formulations containing sucrose as yo-/lyoprotectant. Because of the higher T-g values of the dextrans, e primary drying times could be reduced compared to freeze-drying with crose. Similarly, the higher T-g and T-g of dextrans relative to crose led to benefits during storage which was shown through improved otection of LDH activity.

Place, publisher, year, edition, pages
Taylor & Francis, 2019. Vol. 24, no 3, p. 323-328
Keywords [en]
Dextran, freeze-drying, lactate dehydrogenase, protein stability, storage
National Category
Polymer Chemistry
Identifiers
URN: urn:nbn:se:kth:diva-248364DOI: 10.1080/10837450.2018.1479866ISI: 000461731600008PubMedID: 29781745Scopus ID: 2-s2.0-85048760761OAI: oai:DiVA.org:kth-248364DiVA, id: diva2:1302599
Note

QC 20190405

Available from: 2019-04-05 Created: 2019-04-05 Last updated: 2019-04-05Bibliographically approved

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