Surfactant-Stabilized Protein Formulations: A Review of Protein-Surfactant Interactions and Novel Analytical Methodologies

1997 ◽  
pp. 206-222 ◽  
Author(s):  
LaToya S. Jones ◽  
Narendra B. Bam ◽  
Theodore W. Randolph
Keyword(s):  
Protein Formulations ◽  
Surfactant Interactions

An image analysis based expert system for assessing the quality of freeze-dried protein formulations

2012 ◽  
Author(s):  
Jukka Rantanen ◽  
Hjalte Trnka ◽  
Jian Wu ◽  
Marco van de Weert ◽  
Holger Grohganz
Keyword(s):  
Image Analysis ◽  
Expert System ◽  
Protein Formulations ◽  
Freeze Dried

Protein Solvent Interaction: Transition of Protein-solvent Interaction Concept from Basic Research into Solvent Manipulation of Chromatography

2018 ◽  
Vol 20 (1) ◽  
pp. 34-39 ◽  
Author(s):  
Tsutomu Arakawa ◽  
Yoshiko Kita
Keyword(s):  
Column Chromatography ◽  
Rapid Development ◽  
Academic Research ◽  
Basic Research ◽  
Protein Stabilization ◽  
Special Issue ◽  
Solvent Interaction ◽  
Protein Formulations ◽  
Solvent Additive ◽  
Downstream Processes

Previously, we have reviewed in this journal (Arakawa, T., Kita, Y., Curr. Protein Pept. Sci., 15, 608-620, 2014) the interaction of arginine with proteins and various applications of this solvent additive in the area of protein formulations and downstream processes. In this special issue, we expand the concept of protein-solvent interaction into the analysis of the effects of solvent additives on various column chromatography, including mixed-mode chromatography. Earlier in our research, we have studied the interactions of such a variety of solvent additives as sugars, salts, amino acids, polymers and organic solvents with a variety of proteins, which resulted in mechanistic understanding on their protein stabilization and precipitation effects, the latter known as Hofmeister series. While such a study was then a pure academic research, rapid development of genetic engineering technologies and resultant biotechnologies made it a valuable knowledge in fully utilizing solvent additives in manipulation of protein solution, including column chromatography.

Entrepreneurship and Regional Development: State of the Art

2019 ◽  
Vol 5 (2) ◽  
pp. 58-66
Author(s):  
Luísa Carvalho
Keyword(s):  
Regional Development ◽  
State Of The Art ◽  
Therapeutic Protein ◽  
Subvisible Particles ◽  
Protein Formulations ◽  
Parenteral Formulations ◽  
Development State ◽  
Formulation Stability

The presence of subvisible particles (SVPs) in parenteral formulations of biologics is a major challenge in the development of therapeutic protein formulations. Distinction between proteinaceous and non-proteinaceous SVPs is vital in monitoring formulation stability.

Thermodynamics and acoustic effects of quercetin on micellization and interaction behaviour of CTAB in different hydroethanol solvent systems

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Vikrant Abbot ◽  
Poonam Sharma
Keyword(s):  
Pharmaceutical Industry ◽  
Hydrophobic Interactions ◽  
Chemical Properties ◽  
Formulation Development ◽  
Surfactant Interactions ◽  
Physico Chemical ◽  
Ultrasonic Sound ◽  
Apparent Molar Compressibility ◽  
Solvent Systems ◽  
Thermoacoustic Properties

AbstractFlavonoids amongst the class of secondary metabolites possess numerous health benefits, are known for its use in pharmaceutical industry. Quercetin, a flavonoid has more prominent medical advantages however its utilization is constrained because of various instability and insolubility issues and therefore, taken into consideration for studying its physico-chemical properties. In view of that, the thermodynamic and thermoacoustic properties of quercetin were examined in presence of cationic surfactant cetyltrimethylammonium bromide (CTAB) at different hydroethanolic concentrations and temperatures. The conductivity studies were used to calculate change in enthalpy (∆Hom), change in entropy (∆Som) and change in Gibbs free Energy (∆Gom) of micellization. The interactions between quercetin and CTAB were found to be endothermic, entropically controlled and spontaneous. Further, ultrasonic sound velocity and density studies were carried out and utilized for the calculation of thermoacoustic parameters i.e. apparent molar volume and apparent molar compressibility. Thermoacoustic properties revealed that at higher surfactant concentration, hydrophobic interactions are dominant. The results suggested that the flavonoid-surfactant interactions in hydroethanolic solutions is more favourable as compared with aqueous solution. Overall, the data is favourable for the framework to be used for detailing advancement, drug development, drug industry, pharmaceutical industry, medical administration and formulation development studies.

Raman studies of cation-surfactant interactions in alkylpolyoxyethylene surfactant aqueous solutions

1991 ◽  
Vol 22 (3) ◽  
pp. 183-186 ◽  
Author(s):  
Diana C. W. Siew ◽  
Ralph P. Cooney ◽  
Michael J. Taylor
Keyword(s):  
Aqueous Solutions ◽  
Surfactant Interactions

Heat capacities and volumes in aqueous polymer and polymer–surfactant solutions

1987 ◽  
Vol 65 (5) ◽  
pp. 990-995 ◽  
Author(s):  
Gérald Perron ◽  
Josée Francoeur ◽  
Jacques E. Desnoyers ◽  
Jan C. T. Kwak
Keyword(s):  
Thermodynamic Properties ◽  
Chain Length ◽  
Polymer Concentration ◽  
Heat Capacities ◽  
Aqueous Mixtures ◽  
Alkyltrimethylammonium Bromides ◽  
Aqueous Polymer ◽  
Surfactant Interactions ◽  
Polymer Surfactant ◽  
Polymer Interaction

The apparent molar volumes and heat capacities of aqueous mixtures of neutral polymers and ionic surfactants were measured at 25 °C. The polymers chosen were poly(vinylpyrrolidone) (PVP) and poly(ethyleneoxide) (PEO) and the surfactants were the C8, C10, and C12 homologs of sodium alkylsulfates and the C10, C12, and C16 homologs of alkyltrimethylammonium bromides. The polymer–surfactant interactions depend on the nature of both components and on the chain length of the surfactant. The thermodynamic properties of the cationic surfactants are essentially the same in the absence and presence of polymer indicating little surfactant–polymer interaction. On the other hand, the thermodynamic properties of anionic surfactants are shifted, upon the addition of polymers, in the direction of enhanced hydrophobic association. The effect increases with the surfactant chain length and with the polymer concentration. The effect is larger with PVP than with PEO.

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