Optimization of Storage Stability of Lyophilized Actin Using Combinations of Disaccharides and Dextran

Water Sorption Glass Transition Protein-Stabilizing Behavior of an Amorphous Sucrose Matrix Combined With Various Materials

“…5,6 One of the methods used to improve the physical stability of amorphous mono-and disaccharides is to add a substance that can cause an increase in the glass transition temperature (T g ) to the matrix of lowmolecular-weight sugars. 5,6,10 Polysaccharides and polymers have been reported to increase the T g values of amorphous oligosaccharides. [11][12][13][14] On the other hand, it has recently been reported that the addition of phosphate salts to an amorphous sugar matrix can also increase the T g value.…”

“…[1][2][3] In general, low-molecular-weight sugars such as disaccharides, are thought to be superior in stabilizing proteins, as opposed to larger oligosaccharides. [4][5][6] However, amorphous matrices of low-molecular-weight sugars are likely to show a glass-to-rubber transition by a increase in temperature and a slight water sorption 7 and subsequently lose their stabilizing effects. 8,9 As a result, improving the physical stability of amorphous matrices that are made up of low-molecular-weight sugars is an important issue.…”

“…8,9 As a result, improving the physical stability of amorphous matrices that are made up of low-molecular-weight sugars is an important issue. 5,6 One of the methods used to improve the physical stability of amorphous mono-and disaccharides is to add a substance that can cause an increase in the glass transition temperature (T g ) to the matrix of lowmolecular-weight sugars. 5,6,10 Polysaccharides and polymers have been reported to increase the T g values of amorphous oligosaccharides.…”

Effect of Lyoprotectant on the Solubility and Structure of Silk Sericin

“…Therefore, an addition of lyoprotectant is recommended in order to prevent the loss of the activity of protein during lyophilization. Several kinds of polyols, such as mono-, di-and polysaccharides, are frequently used as lyoprotectants due to the existence of the hydroxyl groups (Prestrelski et al, 1995;Chang et al, 1996;Duddu et al, 1997;Allison et al, 1999;Allison et al, 2000). The addition of small quantities of polyols can improve the protein stability by the interactions between the hydroxyl groups of polyol and the protein.…”

“…Theoretically, sugars can replace the sublimated water molecules and maintain the hydrogen bonding of the protein second structure (Tanaka et al, 1991;Belton et al, 1994;Dong et al, 1996;Remmele et al, 1997;). Additionally, they decrease protein molecules' mobility by increasing the T g of protein (Kreilgaard et al, 1999;Allison et al, 2000;).…”