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Inulin is a promising cryo- and lyoprotectant for PEGylated lipoplexes
Journal of Controlled Release, 2005The aim of this study was to investigate whether the oligosaccharides dextran and inulin are able to prevent aggregation of lipoplexes based on 1,2-dioleoyl-3-trimethylammonium-propane and dioleoylphosphatidyl-ethanolamine with and without distearoylphosphatidylethanolamine-polyethyleneglycol (PEGylated and nonPEGylated lipoplexes, respectively) during
Hinrichs, W L J +4 more
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Food Research International, 2023
Bacteriophages as promising natural antibacterial additives are widely used in food processing and storage. Although freeze-drying is an economical and efficient way to preserve phages, so far there is limited data for phage freeze-drying and key factors that inactivate phages during freeze-drying and storage remain unknown.
exaly +3 more sources
Bacteriophages as promising natural antibacterial additives are widely used in food processing and storage. Although freeze-drying is an economical and efficient way to preserve phages, so far there is limited data for phage freeze-drying and key factors that inactivate phages during freeze-drying and storage remain unknown.
exaly +3 more sources
Lyoprotection of aviscumine with low molecular weight dextrans
International Journal of Pharmaceutics, 2003The aim of this research was to ascertain whether dextrans with low molecular weight will stabilize aviscumine. During freeze-drying increasing concentrations of dextran T1 (MW 1000) stabilized aviscumine. Eight percent of dextran resulted in a nearly 100% recovery of the activity and in addition a complete amorphous structure of the solid phase was ...
O, Gloger, K, Witthohn, B W, Müller
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Effect of γ-cyclodextrin as a lyoprotectant for freeze-dried actinidin
Die Pharmazie, 2015Actinidin (ATD) is a cysteine protease found in kiwifruit. It is used to tenderize meat and to enhance the digestion of proteins in the small intestine. However, ATD is unstable during freeze-drying, which alters its bioactivity. It is well known that sugars have the ability to protect proteins from the stress of freeze-drying.
Furuishi, T. +8 more
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Effect of lyoprotectants on ascorbate oxidase activity after freeze-drying and storage
Process Biochemistry, 1996Abstract The activity of ascorbate oxidase (AO) purified from green zucchini squash ( Cucurbita pepo medullosa var. Milano) decreased on freeze-drying. In rehydrated samples, enzyme activity was strictly correlated with the addition of lyoprotectants, the freeze temperature, the enzyme concentration and the storage time.
Luciana Avigliano, G D'Andrea
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Lyoprotectants modify and stabilize self-assembly of polymersomes
Polymer, 2016Abstract Polymersome formation in water was confirmed with average polymersome diameters of 237.2 ± 66.5 nm over 150 min. Empty polymersomes created by dissolving poly(ethylene glycol)-b-poly(lactic acid) in water increased to 4.63 ± 0.01 times their size after lyophilization, showing lack of long-term stability.
Mark E Byrne, Douglas R Martin
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Sugar-mediated lyoprotection of purified human CYP3A4 and CYP2D6
Journal of Biotechnology, 2007P450 enzymes are of great interest for drug metabolism and as potential biocatalysts. Like most P450s, purified CYP3A4 is normally handled and stored in solution because lyophilization greatly reduces its activity. We show here that colyophilization of this enzyme with sucrose or trehalose, but not mannitol, crown ethers or cyclodextrins, allow ...
Amandine, Chefson +2 more
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Short term stability of freeze-dried, lyoprotected liposomes
Journal of Controlled Release, 1999In the present study we examined the short term stability of liposomes in the freeze-dried state for different lipid compositions containing trehalose as a lyoprotectant. The retention of carboxyfluorescein and average vesicle size after rehydration were monitored as a function of the temperature to which the dry cakes were exposed for 0.5 h.
van Winden, E.C.A., Crommelin, D.J.A.
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Trehalose Crystallization During Freeze-Drying: Implications On Lyoprotection
The Journal of Physical Chemistry Letters, 2009Lyoprotectants are stabilizers used to prevent denaturation of proteins during freeze-drying and subsequent storage. In order to be effective, lyoprotectants must be retained amorphous. The physical state of the lyoprotectant is usually characterized by powder X-ray diffractometry of the dried cake. While trehalose is widely used as a lyoprotectant, we
Prakash Sundaramurthi +1 more
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Journal of Liposome Research, 2014
The stability of liposomes in the form of dispersion is a major concern due to drug leakage and fusion or aggregation. The stability can be improved by lyophilization, but the stress induced by the lyophilization process can affect the integrity of liposomes.The objective of this study was to evaluate the lyoprotective effect of sucrose on drug leakage
Vinayagam, Kannan +3 more
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The stability of liposomes in the form of dispersion is a major concern due to drug leakage and fusion or aggregation. The stability can be improved by lyophilization, but the stress induced by the lyophilization process can affect the integrity of liposomes.The objective of this study was to evaluate the lyoprotective effect of sucrose on drug leakage
Vinayagam, Kannan +3 more
openaire +2 more sources