title: PEGylation to Improve Protein Stability During Melt Processing.
abstract: Biopharmaceuticals are some of the most effective drugs on the market, however, delivery remains a challenge. Melt processing is a viable protein encapsulation method because it is solvent free, is high throughput, and yields very high encapsulation efficiencies. Problematically, proteins can lose activity during melt processing due to high heat and shear forces. Covalent attachment of poly(ethylene glycol), or PEGylation, has been widely used to increase thermal stability and prevent aggregation in solution. This study explored the effect of PEGylation on protein stability during melt processing using lysozyme and PLGA. The results indicate that PEGylation increases the retained activity of lysozyme, increases dispersion in the melt, and reduces the biphasic release profile in melt processed systems.
authors.affiliation: Department of Macromolecular Science and Engineering, Case Western Reserve University, Cleveland, Ohio, 44106, USA.
authors.forename: Parker
authors.initials: P
authors.lastname: Lee
authors.affiliation: Department of Macromolecular Science and Engineering, Case Western Reserve University, Cleveland, Ohio, 44106, USA.
authors.forename: Jenna
authors.initials: J
authors.lastname: Towslee
authors.affiliation: Department of Macromolecular Science and Engineering, Case Western Reserve University, Cleveland, Ohio, 44106, USA.
authors.forename: João
authors.initials: J
authors.lastname: Maia
authors.affiliation: Department of Macromolecular Science and Engineering, Case Western Reserve University, Cleveland, Ohio, 44106, USA. jon.pokorski@case.edu.
authors.forename: Jonathan
authors.initials: J
authors.lastname: Pokorski
mesh_terms: D004591:Electrophoresis, Polyacrylamide Gel; D019344:Lactic Acid / Q000737:chemistry; D009113:Muramidase / Q000378:metabolism* / Q000648:ultrastructure; D011092:Polyethylene Glycols / Q000737:chemistry*; D011100:Polyglycolic Acid / Q000737:chemistry; D000077182:Polylactic Acid-Polyglycolic Acid Copolymer; D055550:Protein Stability
chemical_list: D000077182:Polylactic Acid-Polyglycolic Acid Copolymer; D011100:Polyglycolic Acid; D019344:Lactic Acid; D011092:Polyethylene Glycols; D009113:Muramidase
keywords: PEGylation; melt processing; poly(lactic-co-glycolic acid); protein stability