Candy-coating keeps proteins sweet ( Sugar-frosting isnt just for livenin...)

Candy-coating keeps proteins sweet

Date:8/19/2008

Sugar-frosting isnt just for livening up boring bran flakes; it can also preserve important therapeutic proteins. Researchers at the National Institute of Standards and Technology (NIST) have developed a fast, inexpensive and effective method for evaluating the sugars pharmaceutical companies use to stabilize protein-drugs for storage at room temperature. The group presented their findings* at the 236th American Chemical Society National Meeting and Exposition.

Protein-based drugs such as insulin and vaccines must be stabilized after manufacturing in order to be used safely. For the past 30 years, researchers have been preserving therapeutic proteins by freeze-drying them and coating them with a thin layer of various formulations of glass-like sugars that act to stabilize their molecular structures. This allows them to be safely stored for extended periods of time. Pharmaceutical companies, though they have general guidelines, develop their formulations essentially by trial and error and have to wait up to two years to see if the glasses are suitable. The new methods will help pharmaceutical companies make the best choice about which formulations to test and make it easier to stabilize drugs at room temperature. Room-temperature storage is vital when the pharmaceuticals are to be used in areas of the world where controlled storage conditions are not available.

The new findings build upon previous work** at NIST in which the team used neutron scattering to determine that rapidly solidified sugars preserve such proteins best when they suppress molecular motions lasting a nanosecond or less. Their latest experiments center on the hydrogen bonding that makes the sugars rigid. They have shown that the lifetimes of these bond networks can be measured directly with a fluorescent probe. This method is much more convenient than using neutrons and could be used for routine formulation evaluation.

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Contact: Mark Esser
mark.esser@nist.gov
301-975-8735
National Institute of Standards and Technology (NIST)
Source:Eurekalert

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Candy-coating keeps proteins sweet( Sugar-frosting isnt just for livenin...)