Characterizing the freeze-drying behavior of model protein formulations.

The freeze-drying behavior of three model proteins, namely, lysozyme, BSA, and IgG, has been studied using a variety of techniques under two different primary drying conditions (shelf temperatures of -25°C and +25°C, respectively) in an amorphous formulation. Manometric temperature measurements were used to characterize product temperature (T (pr)), sublimation rates, and product resistance (R (p)) during primary drying. Biophysical techniques such as circular dichroism, fluorescence, and Fourier transform infrared spectroscopy were used to study protein conformation. Size exclusion chromatography was used to monitor the formation of high-molecular-weight species (HMWS) over time on storage, and cake morphology was studied using scanning electron microscopy. The differences in the freeze-drying behavior of the three proteins were more evident at higher protein concentrations, where the protein significantly influences the behavior of the formulation matrix. However, these differences were minimized in the aggressive mode and were insignificant at lower protein concentrations where excipients dominated the freeze-drying behavior. Differences in cake morphology were observed between the two drying conditions employed as well as between the three proteins studied. The stability and the protein structure, however, were equivalent for the protein cakes generated using the two different primary drying conditions.

Measurement of the surface energy of lubricated pharmaceutical powders by inverse gas chromatography.

The objective of the study was to determine whether lubrication of pharmaceutical powders with magnesium stearate (MgSt) results in a change in the surface energy of the powder, and to assess whether surface energy changes, if any, are correlated to lubricant concentration and blend time. The surface energies of microcrystalline cellulose (MCC), lactose, and blends of each material with MgSt, prepared at a range of concentrations and blending times were measured using inverse gas chromatography. The physical distribution of MgSt in the blend was mapped by energy dispersive spectrometry. Overall, there was a reduction in the dispersive surface energy of MCC-MgSt blends with increase in MgSt concentration, that was attributed to increasing coverage of the high-energy sites on microcrystalline cellulose by magnesium stearate. MgSt concentration had a larger effect on dispersive energy than the blending time of the powder with lubricant. X-ray maps of blend samples indicated a heterogeneous distribution of the lubricant in the blend and on the excipient particles. Measurement of the specific component of surface energy indicated that MgSt interacts with excipient powders through non-specific forces rather than acid-base interactions. No distinction among lactose-MgSt blends could be made on the basis of dispersive energy because of similar surface energies of the native materials.