2015
DOI: 10.1002/mabi.201500143
|View full text |Cite
|
Sign up to set email alerts
|

PEGylation to Improve Protein Stability During Melt Processing

Abstract: Biological pharmaceuticals are growing rapidly and represent some of the most effective pharmaceuticals on the market, however, delivery of these agents remains a challenge. Melt processing is emerging as a viable protein encapsulation method because it is solvent free, is high throughput, and yields very high encapsulation efficiencies. Problematically though, proteins can denature and lose activity during melt processing due to high heat and shear forces. Covalent attachment of poly(ethylene glycol) (PEG), c… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2
1

Citation Types

0
25
0

Year Published

2016
2016
2023
2023

Publication Types

Select...
7
1

Relationship

1
7

Authors

Journals

citations
Cited by 25 publications
(25 citation statements)
references
References 47 publications
0
25
0
Order By: Relevance
“…Previous DSC studies of lysozyme, glycinin, and human growth hormone in the solid-state have indicated protein denaturation over temperature ranges of 180–200 °C. 38,43,44 The higher denaturation temperature observed with lyophilized Q β was likely due to strong intermolecular attractions associated with dimer stability. The DSC study of Q β provided insight into the denaturation process during heating in the solid state and ensured that no major denaturation processes occurred in the processing window of 80–100 °C typically used for melt-encapsulation of proteins with PLGA.…”
Section: Resultsmentioning
confidence: 99%
“…Previous DSC studies of lysozyme, glycinin, and human growth hormone in the solid-state have indicated protein denaturation over temperature ranges of 180–200 °C. 38,43,44 The higher denaturation temperature observed with lyophilized Q β was likely due to strong intermolecular attractions associated with dimer stability. The DSC study of Q β provided insight into the denaturation process during heating in the solid state and ensured that no major denaturation processes occurred in the processing window of 80–100 °C typically used for melt-encapsulation of proteins with PLGA.…”
Section: Resultsmentioning
confidence: 99%
“…A2 (A) and (B)), which we have previously assigned to total denaturation of the protein secondary structure (Lee et al, 2015). In order to analyze whether exposure to higher temperatures over time causes thermal denaturation, we incubated lysozyme and GOx in the DSC at 42 °C for 40 min (Fig.…”
Section: Resultsmentioning
confidence: 99%
“…In our previous work, we determined the aggregation state of lysozyme within PLGA after HME and found that the retained enzymatic activity of lysozyme was directly related to the size of protein aggregates observed within the matrix (Lee et al, 2015), indicating that the retained activity is dependent on protein dispersion. Furthermore, the aggregation state directly correlated to the release profile of lysozyme from the HME prepared materials.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Besides, it has been demonstrated that grafting of PEG molecules onto lysozymes increased their thermal stability retaining their activity up to 90%. 40 PEG chains grafted to the protein, therefore, protect it from being denatured by heat, keeping its chemical structure intact, and preserving its biological activity. Lysozyme has similar size and structure to RNase A.…”
Section: B Heat Transfer Distribution Inside the Microchannelmentioning
confidence: 99%