How sugars protect proteins in the solid state and during drying (review): Mechanisms of stabilization in relation to stress conditions
TLDR
The principles outlined here can aid in choosing a suitable sugar as stabilizer depending on the protein, formulation and storage condition‐specific dominant route of degradation.About:
This article is published in European Journal of Pharmaceutics and Biopharmaceutics.The article was published on 2017-05-01 and is currently open access. It has received 294 citations till now. The article focuses on the topics: Protein stabilization & Protein degradation.read more
Citations
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The evolution of commercial drug delivery technologies.
TL;DR: In this article, the authors discuss seminal approaches that led to the development of successful therapeutic products involving small molecules and macromolecules, identify three drug delivery paradigms that form the basis of contemporary drug delivery and discuss how they have aided the initial clinical successes of each class of therapeutic.
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Drying Technologies for the Stability and Bioavailability of Biopharmaceuticals
TL;DR: In an optimized drying procedure, the screening of formulations according to their protein properties is performed to prepare a stable protein formulation for various delivery systems, including pulmonary, nasal, and sustained-release applications.
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Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies
Chuan-He Tang,Chuan-He Tang +1 more
TL;DR: A review of the state-of-the-art knowledge about the emulsification performance and interfacial stabilization of globular proteins, achieved in the recent several years, especially by our research group is presented in this article.
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Polyester based polymeric nano and microparticles for pharmaceutical purposes: A review on formulation approaches
TL;DR: The aim of this review was to explain the challenges associated with formulation development for several therapeutic agents in polymeric particulate system by scientific evidences to solve the difficulties in the path of development of the polymeric particles for the pharmaceutical purposes.
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Pulmonary Delivery of Biological Drugs.
TL;DR: The characteristics of biological drugs and the barriers to pulmonary drug delivery are assessed, together with the main challenges in the formulation and inhalation devices are discussed and the possible strategies that can be applied to address these challenges are discussed.
References
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Protein aggregation and aggregate toxicity: new insights into protein folding, misfolding diseases and biological evolution
TL;DR: The 'new view' of these diseases suggests that other degenerative conditions could have similar underlying origins to those of the amyloidoses, and suggests some intriguing new factors that could be of great significance in the evolution of biological molecules and the mechanisms that regulate their behaviour.
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Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
TL;DR: The effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, are reviewed, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance.
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Lyophilization and development of solid protein pharmaceuticals
TL;DR: Four interrelated topics are discussed: lyophilization and its denaturation stresses, cryo- and lyo-protection of proteins by excipients, design of a robust lyophILization cycle, and with emphasis, instability, stabilization, and formulation of solid protein pharmaceuticals.
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Physical Stability of Proteins in Aqueous Solution: Mechanism and Driving Forces in Nonnative Protein Aggregation
TL;DR: The purpose of the current review is to provide a fundamental understanding of the mechanisms by which proteins aggregate and by which varying solution conditions, such as temperature, pH, salt type, salt concentration, cosolutes, preservatives, and surfactants, affect this process.
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A review of Maillard reaction in food and implications to kinetic modelling
TL;DR: A review of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like color, flavour and nutritional value is given in this paper.
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