Exploring the chemical space for freeze-drying excipients

Meng-Lund, Helena; Holm, Tobias Palle; Poso, Antti; Jørgensen, Lene; Rantanen, Jukka

doi:10.1016/j.ijpharm.2019.05.065

Cited by 13 publications

(2 citation statements)

References 48 publications

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“…The effects of these excipients on protein stability in solution are mainly due to their interactions with the protein and, most importantly, with water. In a dry state, the excipients provide a stable environment for proteins through their interactions with water [37]. However, vaccines produced with gelatin-containing protective agents are at risk of causing human allergic reactions [38].…”

Section: Discussionmentioning

confidence: 99%

Optimization of Heat-Resistance Technology for a Duck Hepatitis Lyophilized Live Vaccine

et al. 2022

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In this study, to improve the quality of a live attenuated vaccine for duck viral hepatitis (DHV), the lyophilization of a heat-resistant duck hepatitis virus vaccine was optimized. The optimized heat protectors were made of 10% sucrose, 1.2% pullulan, 0.5% PVP, and 1% arginine, etc., with a titer freeze-drying loss of ≤0.50 Lg. The vaccine product’s valence measurements demonstrated the following: the vaccine could be stored at 2–8 °C for 18 months with a virus titer loss ≤0.91 Lg; at 37 °C for 10 days with a virus valence loss ≤0.89 Lg; and at 45 °C for 3 days with a virus titer loss ≤0.90 Lg. Regarding safety, no deaths occurred in two-day-old ducklings immunized with a 10 times dose vaccine; their energy, diet, and weight gain were all normal, demonstrating that the DHV heat-resistant vaccines were safe for ducklings and did not cause any immune side effects. Duck viral hepatitis freeze-dried vaccine began to produce antibodies at 7 d after immunization, reached above 5.0 on 14 d, and reached above 7.0 on 21 d, showing a continuous upward trend. This indicates that duck viral hepatitis vaccine has a good immunogen level. The optimization of the freeze-drying process saves costs and also improves the quality of the freeze-drying products, which provides important theoretical and technical support for the further study of vaccine products.

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Section: Discussionmentioning

confidence: 99%

Optimization of Heat-Resistance Technology for a Duck Hepatitis Lyophilized Live Vaccine

et al. 2022

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“…Maltitol has been reported to be used as a protective agent against freeze-drying of proteins [18], gold nanoparticles [28], and kiwiberry [29], but it has not yet been applied for yeasts. Moreover, maltitol has been reported as a potential protectant owing to its relatively high glass transition temperature (−34.1 • C) along with amorphous solid state after freeze-drying [30]. Further research will be conducted to maximize the stability during long-term storage and cost efficiency by combining more types of protective agents while lowering their concentration.…”

Section: Discussionmentioning

confidence: 99%

Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying

Chin

Lee

et al. 2021

Microorganisms

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A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast Saccharomyces cerevisiae 88-4 after freeze-drying. In addition, the optimized combination of protective agents was assessed for long-term storage. Finally, response surface methodology was applied to investigate the optimal concentration of each protectant. Twenty of the 64 additives led to an increase in the survival rate of freeze-dried S. cerevisiae 88-4. Among the various combinations of protectants, four had a survival rate >95%. The combination of skim milk, maltose, and maltitol exhibited the best survival rate of 61% after 42 weeks in refrigerated storage, and the composition of protectants optimized by response surface methodology was 6.5–10% skim milk, 1.8–4.5% maltose, and 16.5–18.2% maltitol. These results demonstrated that the combination of multiple protectants could alleviate damage to yeasts during freeze-drying and could be applied to the manufacturing starters for fermented foods.

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Investigation of heat and mass transfer behavior of mannitol during vial freeze-drying

Muneeshwaran

Srinivasan

Raja

et al. 2021

J Therm Anal Calorim

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Exploring the chemical space for freeze-drying excipients

Cited by 13 publications

References 48 publications

Optimization of Heat-Resistance Technology for a Duck Hepatitis Lyophilized Live Vaccine

Optimization of Heat-Resistance Technology for a Duck Hepatitis Lyophilized Live Vaccine

Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying

Investigation of heat and mass transfer behavior of mannitol during vial freeze-drying

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