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dc.contributor.authorLiao, Y H
dc.contributor.authorBrown, Marc
dc.contributor.authorNazir, T.
dc.contributor.authorQuader, A.
dc.contributor.authorMartin, G P
dc.date.accessioned2009-03-09T15:39:23Z
dc.date.available2009-03-09T15:39:23Z
dc.date.issued2002
dc.identifier.citationLiao , Y H , Brown , M , Nazir , T , Quader , A & Martin , G P 2002 , ' Effects of sucrose and trehalose on the preservation of the native structure of spray-dried lysozyme ' , Pharmaceutical Research , vol. 19 , no. 12 , pp. 1847-1853 . https://doi.org/10.1023/A:1021445608807
dc.identifier.issn0724-8741
dc.identifier.otherPURE: 184682
dc.identifier.otherPURE UUID: 67df5417-5472-41f9-8194-d9d94417b27e
dc.identifier.otherdspace: 2299/3005
dc.identifier.otherWOS: 000179746600012
dc.identifier.otherScopus: 0036909494
dc.identifier.urihttp://hdl.handle.net/2299/3005
dc.description“The original publication is available at www.springerlink.com”. Copyright Springer. [Full text of this article is not available in UHRA]
dc.description.abstractPurpose. To investigate the effects of sucrose, trehalose, sucrose/ dextran mixtures, and sucrose/ trehalose mixtures on the preservation of the native structure of spray- dried lysozyme in the solid state. Methods. The intensity of the alpha-helical band and the melting enthalpies (DeltaH(m)) of spray-dried lysozyme in the dried form and in aqueous solution were obtained using second derivative FTIR and differential scanning calorimetry (DSC) respectively. Results. The intensity of the alpha- helical band and the DeltaH(m) of spray-dried lysozyme obtained were linearly correlated and both suggest that the stabilization of lysozyme in the dried form was excipient concentration- dependent with a close to maximum stabilization being conferred by sucrose or trehalose at a mass ratio 1- 2 (sugar: enzyme). Sucrose appeared to be more effective than trehalose on a weight by weight basis whilst stabilizing effects of dextran/ sucrose or trehalose/ sucrose mixtures were found to be additive. Conclusion. Dehydration during spray drying was considered the main stress to the denaturation of lysozyme. A major effect of the sugars in protecting lysozyme against dehydration was attributable to hydrogen bonding between the sugar and protein molecules, which lead to an increase in the change in the negative value of the free energy between native and denatured states.en
dc.format.extent7
dc.language.isoeng
dc.relation.ispartofPharmaceutical Research
dc.subjectspray-drying
dc.subjectlysozyme
dc.subjectdextran
dc.subjectprotein stabilization
dc.subjectdenaturation enthalpy
dc.subjectGLASS-TRANSITION TEMPERATURE
dc.subjectHUMAN GROWTH-HORMONE
dc.subjectLYOPHILIZED FORMULATIONS
dc.subjectMONOCLONAL-ANTIBODY
dc.subjectPROTEIN
dc.subjectSTABILITY
dc.subjectOPTIMIZATION
dc.subjectHYDRATION
dc.subjectMOISTURE
dc.titleEffects of sucrose and trehalose on the preservation of the native structure of spray-dried lysozymeen
dc.contributor.institutionDepartment of Pharmacy
dc.contributor.institutionHealth & Human Sciences Research Institute
dc.description.statusPeer reviewed
rioxxterms.versionofrecordhttps://doi.org/10.1023/A:1021445608807
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue
herts.rights.accesstyperestrictedAccess


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