Effects Of Types Of Sugar On The Stabilization Of Protein In The Dried State.
K. Imamura, T. Ogawa, Takaharu Sakiyama, K. Nakanishi
Published 2003 · Chemistry, Medicine
Download PDFAnalyze on Scholarcy
The effects of various sugars on the structural stabilization of protein during freeze-drying were investigated. The degree of native structure of protein that was freeze-dried and rehumidified at constant relative humidities (RHs) was evaluated by measurement of the alpha-helix content by Fourier-transform infrared spectroscopy. Bovine serum albumin (BSA) and several types of sugars, including sucrose, trehalose, and dextrans, were used as a model protein and sugars, respectively. The glass transition temperature, T(g), for the amorphous sugar samples was measured by differential scanning calorimetry (DSC) to characterize the structural stability of sugars. The dependence of the alpha-helix content (C(alpha-helix)) of BSA on the sugar content (c(sugar)) could, in most cases, be represented by a Langmuir-type equation: C(alpha-helix) = K x (C(alpha-helix) (max) - C(alpha-helix) (0)) x c(sugar)/(1 + K x c(sugar)) + C(alpha-helix) (0), where K is a constant, indicating the ability of amorphous sugar matrix to embed protein, and C(alpha-helix) (0) and C(alpha-helix) (max) indicate the alpha-helix content in the absence of sugar and saturating levels of sugar, respectively. The preservation effects of the sugars could be characterized by K and C(alpha-helix) (max). Both K and C(alpha-helix) (max) values tended to be higher with decreasing T(g) values for the amorphous sugar, probably because an amorphous sugar matrix with lower T(g) values is structurally more flexible. The rehumidification of protein that was freeze-dried in the presence of sugar induced the refolding of protein structure, whereas the protein dried alone did not show any recovery of its native structure.
This paper references
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety.
L. Slade (1991)
Water sorption and glass transition behaviors of freeze-dried sucrose-dextran mixtures.
K. Imamura (2002)
Freeze‐Drying of Proteins. Process, Formulation, and Stability.
M. Pikal (1995)
Optimization of Lyophilization Conditions for Recombinant Human Interleukin-2 by Dried-State Conformational Analysis Using Fourier-Transform Infrared Spectroscopy
S. Prestrelski (2004)
Protein secondary structures in water from second-derivative amide I infrared spectra.
A. Dong (1990)
Lyophilization-induced reversible changes in the secondary structure of proteins.
K. Griebenow (1995)
Relation between Thermal Stabilizing Effect of Sucrose on LDH and Sucrose-LDH Hydrogen Bond
T. Suzuki (1998)
Aspects of the glass transition behaviour of mixtures of carbohydrates of low molecular weight.
P. D. Orford (1990)
Can conformational changes be responsible for solvent and excipient effects on the catalytic behavior of subtilisin Carlsberg in organic solvents?
K. Griebenow (1997)
Secondary structure and temperature behaviour of acetylcholinesterase. Studies by Fourier-transform infrared spectroscopy.
U. Görne-Tschelnokow (1993)
Humidity Fixed Points of Binary Saturated Aqueous Solutions
L. Greenspan (1977)
Structure‐guided Encapsulation of Bovine Serum Albumin in Poly(DL‐lactic‐co‐glycolic) Acid
K. G. Carrasquillo (1998)
Water Sorption and Glass Transition of Amorphous Sugars Containing BSA
K. Imamura (2000)
Evaluation of hydration states of protein in freeze-dried amorphous sugar matrix.
K. Imamura (2001)
Material Science and the Production of Shelf Stable Biologicals
F. Franks (1991)
Water sorption behavior of lyophilized protein–sugar systems and implications for solid-state interactions
H. R. Costantino (1998)
On Protein Denaturation in Aqueous−Organic Mixtures but Not in Pure Organic Solvents
Kai Griebenow and (1996)
Phase relations and vitrification in saccharide-water solutions and the trehalose anomaly
J. Green (1989)
Second‐Order Transition Temperatures and Related Properties of Polystyrene. I. Influence of Molecular Weight
T. Fox (1950)
The effects of additives on the stability of freeze-dried β-galactosidase stored at elevated temperature
Izutsu Ken-ichi (1991)
Influence of Protein on Phase Transition of Amorphous Sugar
K. Imamura (1998)
Examination of the secondary structure of proteins by deconvolved FTIR spectra
D. Byler (1986)
Dehydration-induced conformational transitions in proteins and their inhibition by stabilizers.
S. Prestrelski (1993)
Separation of freezing- and drying-induced denaturation of lyophilized proteins using stress-specific stabilization. II. Structural studies using infrared spectroscopy.
S. Prestrelski (1993)
Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars
Y. Roos (1991)
Structural and conformational changes of beta-lactoglobulin B: an infrared spectroscopic study of the effect of pH and temperature.
H. L. Casal (1988)
Effects of bovine somatotropin (rbSt) concentration at different moisture levels on the physical stability of sucrose in freeze-dried rbSt/sucrose mixtures.
J. M. Sarciaux (1997)
An overview of the nonequilibrium behavior of polymer glasses
M. R. Tant (1981)
Effects of additives on the stability of Humicola lanuginosa lipase during freeze-drying and storage in the dried solid.
L. Kreilgaard (1999)
CALCULATION OF MOISTURE CONTENT OF A FORMULATED FOOD SYSTEM TO ANY GIVEN WATER ACTIVITY
K. Lang (1980)
Optimization of storage stability of lyophilized actin using combinations of disaccharides and dextran.
S. D. Allison (2000)
Linearization of the Water Sorption Isotherm for Homogeneous Ingredients over aw 0.30–0.95
K. Lang (1981)
Effect of excipients on the stability and structure of lyophilized recombinant human growth hormone.
H. R. Costantino (1998)
Infrared spectroscopic studies of lyophilization- and temperature-induced protein aggregation.
A. Dong (1995)
Melting and glass transitions of low molecular weight carbohydrates
Y. Roos (1993)
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Y. H. Roos (1991)
Investigation of secondary and tertiary structural changes of cytochrome c in complexes with anionic lipids using amide hydrogen exchange measurements: an FTIR study.
T. Heimburg (1993)
Modes of stabilization of a protein by organic solutes during desiccation
J. F. Carpenter (1988)
Long–Term Stabilization of Biologicals
F. Franks (1994)
Moisture‐induced aggregation of lyophilized proteins in the solid state
W. Liu (1991)
This paper is referenced by
The interaction of trypsin with trehalose: an investigation of protein preservation mechanisms.
E. López-Díez (2004)
Characteristics of sugar surfactants in stabilizing proteins during freeze-thawing and freeze-drying.
Koreyoshi Imamura (2014)
Oil as reaction medium for glycation, oxidation, denaturation, and aggregation of whey protein systems of low water activity.
Naritchaya Potes (2013)
Drying Technologies for the Stability and Bioavailability of Biopharmaceuticals
F. Emami (2018)
Sterile Drug Products: Formulation, Packaging, Manufacturing and Quality
M. Akers (2010)
Sucrose and Trehalose in Therapeutic Protein Formulations
Satish K. Singh (2018)
Modern Approaches to Quality Evaluation of Enzyme-Linked Immunoassay Diagnostic Kits
V. M. Shchetinin (2020)
Temperature scanning FTIR analysis of secondary structures of proteins embedded in amorphous sugar matrix.
K. Imamura (2009)
Solid‐State Protein–Carbohydrate Interactions and Their Application in the Food Industry
Nafiseh Soltanizadeh (2014)
Heterogeneity of the state and functionality of water molecules sorbed in an amorphous sugar matrix.
K. Imamura (2012)
Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying
Koreyoshi Imamura (2013)
Solid-state phase behaviour of dodecylglycosides.
Caroline A Ericsson (2005)
Characteristics of hydrogen bond formation between sugar and polymer in freeze-dried mixtures under different rehumidification conditions and its impact on the glass transition temperature.
K. Imamura (2008)
Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide-polymer mixture
Paveena Srirangsan (2010)
Staying Alive: Molecular Aspects of Seed Longevity.
Naoto Sano (2016)
How sugars protect proteins in the solid state and during drying (review): Mechanisms of stabilization in relation to stress conditions
M. Mensink (2017)
The use of biological seed coatings based on bacteriophages and polymers against Clavibacter michiganensis subsp. nebraskensis in maize seeds
Chad Kimmelshue (2019)
Protection of CANARY Cells After Drying and Rehydration Correlates with Decrease in Apoptotic Cell Death
S. Zhu (2006)
Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy
Z. Hajihashemi (2012)
Spectroscopic evaluation of the stabilization of humanized monoclonal antibodies in amino acid formulations.
Fei Tian (2007)
Recent developments in the optimization of thermostable DNA polymerases for efficient applications.
A. Pavlov (2004)
Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.
Chemical and Physical Characterization of Therapeutic Proteins in Solution and Amorphous Solids
Sandipan Sinha (2008)
Aqueous solution interactions with sex hormone-binding globulin and estradiol: a theoretical investigation
A. J. D. Silva (2017)
Impacts of Compression on Physicochemical Properties of Freeze-Dried Amorphous Sugar Matrix
Koreyoshi Imamura (2015)
Production, Optimization and Characterization of Pharmaceutical and Excipient Powders Produced by Carbon Dioxide-Assisted Nebulization with a Bubble Dryer (CAN-BD)
D. McAdams (2011)
Temperature scanning FTIR analysis of interactions between sugar and polymer additive in amorphous sugar-polymer mixtures.
K. Imamura (2008)
Effects of Excipients on Protein Conformation in Lyophilized Solids by Hydrogen/Deuterium Exchange Mass Spectrometry
Yunsong Li (2007)
Vacuum Foam Drying: An Alternative to Lyophilization for Biomolecule Preservation
R. D. Jangle (2012)
Enhancement of activity of cross-linked enzyme aggregates by a sugar-assisted precipitation strategy: technical development and molecular mechanism.
Mengfan Wang (2011)
Reservoir-type microcapsules prepared by the solvent exchange method: effect of formulation parameters on microencapsulation of lysozyme.
J. Park (2006)
Effect of Reducing Sugar on the Maillard Reaction Rate of Freeze-dried Food in the Glassy State
K. Kawai (2005)See more