Publication

Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle

Grasmeijer, N., Tiraboschi, V., Woerdenbag, H. J., Frijlink, H. W. & Hinrichs, W. L. J., 1-Feb-2019, In : European Journal of Pharmaceutical Sciences. 128, p. 152-157 6 p.

Research output: Contribution to journalArticleAcademicpeer-review

APA

Grasmeijer, N., Tiraboschi, V., Woerdenbag, H. J., Frijlink, H. W., & Hinrichs, W. L. J. (2019). Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle. European Journal of Pharmaceutical Sciences, 128, 152-157. https://doi.org/10.1016/j.ejps.2018.11.027

Author

Grasmeijer, Niels ; Tiraboschi, Valeria ; Woerdenbag, Herman J ; Frijlink, Henderik W ; Hinrichs, Wouter L J. / Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle. In: European Journal of Pharmaceutical Sciences. 2019 ; Vol. 128. pp. 152-157.

Harvard

Grasmeijer, N, Tiraboschi, V, Woerdenbag, HJ, Frijlink, HW & Hinrichs, WLJ 2019, 'Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle' European Journal of Pharmaceutical Sciences, vol. 128, pp. 152-157. https://doi.org/10.1016/j.ejps.2018.11.027

Standard

Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle. / Grasmeijer, Niels; Tiraboschi, Valeria; Woerdenbag, Herman J; Frijlink, Henderik W; Hinrichs, Wouter L J.

In: European Journal of Pharmaceutical Sciences, Vol. 128, 01.02.2019, p. 152-157.

Research output: Contribution to journalArticleAcademicpeer-review

Vancouver

Grasmeijer N, Tiraboschi V, Woerdenbag HJ, Frijlink HW, Hinrichs WLJ. Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle. European Journal of Pharmaceutical Sciences. 2019 Feb 1;128:152-157. https://doi.org/10.1016/j.ejps.2018.11.027


BibTeX

@article{e7ff696c736148d9925f2fbbfdcb0877,
title = "Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle",
abstract = "The aim of this study was to identify critical steps to protein stability during spray drying using two different nozzle types: a vibrating mesh nozzle and a standard two-fluid nozzle in a Buchi B-90 spray dryer. L-Lactic dehydrogenase was used as a model protein as it is a heat and shear stress sensitive protein. Trehalose was used as excipient because of its excellent stabilizing capacities. The entire spray drying process was split up into smaller steps and after each step the enzymatic activity of the protein was measured. With the vibrating mesh nozzle in total 78{\%} of activity was lost About 68{\%} was due to atomizing and healing and 10{\%} was caused by dehydration and circulation of the liquid. With the two-fluid nozzle the total activity loss was only 23{\%}, to which atomization, dehydration, and circulation contributed almost equally. Healing was not an issue, as the two-fluid nozzle could be cooled with water. In conclusion, the type and the configuration of the nozzle used for spray drying are important determinants for maintaining protein stability, as atomizing, healing, ultra-sonication, and recirculation of the feed solution negatively influence it The possibility to cool the two-fluid nozzle offers an important advantage to the vibrating mesh nozzle in the spray drying process of proteins. In this study, we show that, next to the optimization of the formulation, optimization of the spray drying process should be taken into account to maintain protein stability.",
keywords = "Spray drying, L-Lactic dehydrogenase, Enzymatic activity, Twofluid nozzle, Vibrating mesh nozzle, LACTATE-DEHYDROGENASE, NATIVE STRUCTURE, STABILIZATION, JET, PRESERVATION, NEBULIZATION, MECHANISMS, TREHALOSE, STORAGE, SUGARS",
author = "Niels Grasmeijer and Valeria Tiraboschi and Woerdenbag, {Herman J} and Frijlink, {Henderik W} and Hinrichs, {Wouter L J}",
note = "Copyright {\circledC} 2018. Published by Elsevier B.V.",
year = "2019",
month = "2",
day = "1",
doi = "10.1016/j.ejps.2018.11.027",
language = "English",
volume = "128",
pages = "152--157",
journal = "European Journal of Pharmaceutical Sciences",
issn = "0928-0987",
publisher = "ELSEVIER SCIENCE BV",

}

RIS

TY - JOUR

T1 - Identifying critical process steps to protein stability during spray drying using a vibrating mesh or a two-fluid nozzle

AU - Grasmeijer, Niels

AU - Tiraboschi, Valeria

AU - Woerdenbag, Herman J

AU - Frijlink, Henderik W

AU - Hinrichs, Wouter L J

N1 - Copyright © 2018. Published by Elsevier B.V.

PY - 2019/2/1

Y1 - 2019/2/1

N2 - The aim of this study was to identify critical steps to protein stability during spray drying using two different nozzle types: a vibrating mesh nozzle and a standard two-fluid nozzle in a Buchi B-90 spray dryer. L-Lactic dehydrogenase was used as a model protein as it is a heat and shear stress sensitive protein. Trehalose was used as excipient because of its excellent stabilizing capacities. The entire spray drying process was split up into smaller steps and after each step the enzymatic activity of the protein was measured. With the vibrating mesh nozzle in total 78% of activity was lost About 68% was due to atomizing and healing and 10% was caused by dehydration and circulation of the liquid. With the two-fluid nozzle the total activity loss was only 23%, to which atomization, dehydration, and circulation contributed almost equally. Healing was not an issue, as the two-fluid nozzle could be cooled with water. In conclusion, the type and the configuration of the nozzle used for spray drying are important determinants for maintaining protein stability, as atomizing, healing, ultra-sonication, and recirculation of the feed solution negatively influence it The possibility to cool the two-fluid nozzle offers an important advantage to the vibrating mesh nozzle in the spray drying process of proteins. In this study, we show that, next to the optimization of the formulation, optimization of the spray drying process should be taken into account to maintain protein stability.

AB - The aim of this study was to identify critical steps to protein stability during spray drying using two different nozzle types: a vibrating mesh nozzle and a standard two-fluid nozzle in a Buchi B-90 spray dryer. L-Lactic dehydrogenase was used as a model protein as it is a heat and shear stress sensitive protein. Trehalose was used as excipient because of its excellent stabilizing capacities. The entire spray drying process was split up into smaller steps and after each step the enzymatic activity of the protein was measured. With the vibrating mesh nozzle in total 78% of activity was lost About 68% was due to atomizing and healing and 10% was caused by dehydration and circulation of the liquid. With the two-fluid nozzle the total activity loss was only 23%, to which atomization, dehydration, and circulation contributed almost equally. Healing was not an issue, as the two-fluid nozzle could be cooled with water. In conclusion, the type and the configuration of the nozzle used for spray drying are important determinants for maintaining protein stability, as atomizing, healing, ultra-sonication, and recirculation of the feed solution negatively influence it The possibility to cool the two-fluid nozzle offers an important advantage to the vibrating mesh nozzle in the spray drying process of proteins. In this study, we show that, next to the optimization of the formulation, optimization of the spray drying process should be taken into account to maintain protein stability.

KW - Spray drying

KW - L-Lactic dehydrogenase

KW - Enzymatic activity

KW - Twofluid nozzle

KW - Vibrating mesh nozzle

KW - LACTATE-DEHYDROGENASE

KW - NATIVE STRUCTURE

KW - STABILIZATION

KW - JET

KW - PRESERVATION

KW - NEBULIZATION

KW - MECHANISMS

KW - TREHALOSE

KW - STORAGE

KW - SUGARS

U2 - 10.1016/j.ejps.2018.11.027

DO - 10.1016/j.ejps.2018.11.027

M3 - Article

VL - 128

SP - 152

EP - 157

JO - European Journal of Pharmaceutical Sciences

JF - European Journal of Pharmaceutical Sciences

SN - 0928-0987

ER -

ID: 71884015