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Gao H, Ge XZ, Liu JW, Wang ST, Xu J, Fang WJ. Effect of Annealing on Visible-Bubble Formation and Stability Profiles of Freeze-Dried High Concentration Omalizumab Formulations. Mol Pharm 2024; 21:1691-1704. [PMID: 38430187 DOI: 10.1021/acs.molpharmaceut.3c00991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2024]
Abstract
In the clinical application of freeze-dried highly concentrated omalizumab formulations, extensive visible bubbles (VBs) can be generated and remain for a long period of time in the reconstitution process, which greatly reduces the clinical use efficiency. It is necessary to understand the forming and breaking mechanism of VBs in the reconstitution process, which is a key factor for efficient and safe administration of biopharmaceutical injection. The effects of different thermal treatments on the volume of VBs and stability of omalizumab, mAb-1, and mAb-2 were investigated. The internal microvoids of the cake were characterized by scanning electron microscopy and mercury intrusion porosimetry. Electron paramagnetic resonance was applied to obtain the molecular mobility of the protein during annealing. A large number of VBs were generated in the reconstitution process of unannealed omalizumab and remained for a long period of time. When annealing steps were added, the volume of VBs was dramatically reduced. When annealed at an aggressive temperature (i.e., -6 °C), although the volume of VBs decreased, the aggregation and acidic species increased significantly. Thus, our observations highlight the importance of setting an additional annealing step with a suitable temperature, which contributes to reducing the VBs while maintaining the stability of the high concentration freeze-dried protein formulation.
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Affiliation(s)
- Han Gao
- Institute of Drug Metabolism and Pharmaceutical Analysis, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
- Hangzhou Institute of Innovative Medicine, Zhejiang University, Hangzhou 310016, China
| | - Xin-Zhe Ge
- Institute of Drug Metabolism and Pharmaceutical Analysis, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
- Hangzhou Institute of Innovative Medicine, Zhejiang University, Hangzhou 310016, China
| | - Jia-Wei Liu
- Institute of Drug Metabolism and Pharmaceutical Analysis, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
- Hangzhou Institute of Innovative Medicine, Zhejiang University, Hangzhou 310016, China
| | - Si-Tao Wang
- Institute of Drug Metabolism and Pharmaceutical Analysis, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Jie Xu
- Zhejiang Bioray Biopharmaceutical Co., Taizhou 317000, China
| | - Wei-Jie Fang
- Institute of Drug Metabolism and Pharmaceutical Analysis, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
- Hangzhou Institute of Innovative Medicine, Zhejiang University, Hangzhou 310016, China
- Innovation Center of Translational Pharmacy, Jinhua Institute of Zhejiang University, Jinhua 321000, China
- Taizhou Institute of Zhejiang University, Taizhou 317000, China
- Jinhua Hongyao Biotech Co., Ltd., Jinhua 321000, China
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Kharatyan T, Igawa S, Gopireddy SR, Ogawa T, Kodama T, Scherließ R, Urbanetz NA. Impact of Post-Freeze Annealing on Shrinkage of Sucrose and Trehalose Lyophilisates. Int J Pharm 2023; 641:123051. [PMID: 37196881 DOI: 10.1016/j.ijpharm.2023.123051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 04/30/2023] [Accepted: 05/11/2023] [Indexed: 05/19/2023]
Abstract
Freeze-drying of pharmaceuticals produces lyophilisates with properties that depend on both the formulation and the process. Characterisation of the lyophilisate in terms of appearance is necessary not only to produce a visually appealing product, but also to gain insight into the freeze-drying process. The present study investigates the impact of post-freeze annealing on the volume of lyophilisates. For this purpose, sucrose and trehalose solutions were freeze-dried with different annealing conditions and the resulting lyophilisates were analysed with a 3D structured light scanner. The external structure of the lyophilisates was found to be dependent on the bulk materials as well as the choice of vials, while the volume was influenced by the annealing time and temperature. Additionally, differential scanning calorimetry was used to determine glass transition temperatures of frozen samples. As a novelty, the volumes of the lyophilisates and their corresponding glass transition temperatures were compared. This resulted in a correlation supporting the theory that the shrinkage of lyophilisates depends on the amount of residual water in the freeze-concentrated amorphous phase before drying. Understanding the volume change of lyophilisates, in combination with material properties such as glass transition temperature, forms the basis for relating physicochemical properties to process parameters in lyophilisation.
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Affiliation(s)
- Tigran Kharatyan
- Department of Pharmaceutics and Biopharmaceutics, Kiel University, 24118 Kiel, Germany; Pharmaceutical Development, Daiichi-Sankyo Europe GmbH, 85276 Pfaffenhofen an der Ilm, Germany.
| | - Shunya Igawa
- Formulation Technology Research Laboratories, Daiichi Sankyo Co. Ltd., Hiratsuka 254-0014, Japan.
| | - Srikanth R Gopireddy
- Pharmaceutical Development, Daiichi-Sankyo Europe GmbH, 85276 Pfaffenhofen an der Ilm, Germany.
| | - Toru Ogawa
- Pharmaceutical Development, Daiichi-Sankyo Europe GmbH, 85276 Pfaffenhofen an der Ilm, Germany.
| | - Tatsuhiro Kodama
- Formulation Technology Research Laboratories, Daiichi Sankyo Co. Ltd., Hiratsuka 254-0014, Japan.
| | - Regina Scherließ
- Department of Pharmaceutics and Biopharmaceutics, Kiel University, 24118 Kiel, Germany.
| | - Nora A Urbanetz
- Pharmaceutical Development, Daiichi-Sankyo Europe GmbH, 85276 Pfaffenhofen an der Ilm, Germany.
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Palmkron SB, Bergenståhl B, Håkansson S, Wahlgren M, Fureby AM, Larsson E. Quantification of structures in freeze-dried materials using X-ray microtomography. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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Experimental Study of the Impact of Pore Structure on Drying Kinetics and Sublimation Front Patterns. Pharmaceutics 2022; 14:pharmaceutics14081538. [PMID: 35893794 PMCID: PMC9332246 DOI: 10.3390/pharmaceutics14081538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
Freeze-drying frozen maltodextrin solutions with solid contents of 5% and 30% (w/w) was experimentally investigated using neutron imaging at PSI Villigen/Switzerland. Different solid contents, as well as annealing at −5 °C for 11 h, were used to modify the porous structure of the samples, which was quantified using X-ray computed tomography. Annealing of the 5% (w/w) sample, with a pore size distribution (PSD) of 23.7 ± 11.1 µm, yielded a very open pore space with high porosity (ε = 0.96) and a PSD of 33.0 ± 27.0 µm. In contrast, the higher solid content resulted in small, lamellar, narrow pores with high anisotropy and a porosity of ε = 0.65, as well as a PSD of 13.5 ± 4 µm. In operando neutron imaging was used to show the impact of the structure of frozen maltodextrin on the overall drying kinetics and shape of the sublimation front during freeze-drying. For this purpose, a freeze-drying stage was employed, which allowed a novel approach to time- and space-resolved monitoring of the ice phase. The sublimation front propagation was quantitatively analyzed based on ice saturation profiles and sublimation rates. The dependence of drying velocity on structure is nicely demonstrated by the data. In addition, it is shown that the sublimation front widened during freeze-drying, resulting in either rather concave or convex shape depending on morphological parameters.
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Kharatyan T, Gopireddy SR, Ogawa T, Kodama T, Nishimoto N, Osada S, Scherließ R, Urbanetz NA. Quantitative Analysis of Glassy State Relaxation and Ostwald Ripening during Annealing Using Freeze-Drying Microscopy. Pharmaceutics 2022; 14:pharmaceutics14061176. [PMID: 35745749 PMCID: PMC9231378 DOI: 10.3390/pharmaceutics14061176] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/27/2022] [Accepted: 05/27/2022] [Indexed: 02/06/2023] Open
Abstract
Supercooling during the freezing of pharmaceutical solutions often leads to suboptimal freeze-drying results, such as long primary drying times or a collapse in the cake structure. Thermal treatment of the frozen solution, known as annealing, can improve those issues by influencing properties such as the pore size and collapse temperature of the lyophilisate. In this study we aimed to show that annealing causes a rearrangement of water molecules between ice crystals, as well as between the freeze-concentrated amorphous matrix and the crystalline ice phase in a frozen binary aqueous solution. Ice crystal sizes, as well as volume fractions of the crystalline and amorphous phases of 10% (w/w) sucrose and trehalose solutions, were quantified after annealing using freeze-drying microscopy and image labelling. Depending on the annealing time and temperature, the amorphous phase was shown to decrease its volume due to the crystallisation of vitreous water (i.e., glassy state relaxation) while the crystalline phase was undergoing coarsening (i.e., Ostwald ripening). These results allow, for the first time, a quantitative comparison of the two phenomena. It was demonstrated that glassy state relaxation and Ostwald ripening, although occurring simultaneously, are distinct processes that follow different kinetics.
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Affiliation(s)
- Tigran Kharatyan
- Department of Pharmaceutics and Biopharmaceutics, Kiel University, 24118 Kiel, Germany; (T.K.); (R.S.)
- Pharmaceutical Development, Daiichi-Sankyo Europe GmbH, 85276 Pfaffenhofen an der Ilm, Germany;
| | - Srikanth R. Gopireddy
- Pharmaceutical Development, Daiichi-Sankyo Europe GmbH, 85276 Pfaffenhofen an der Ilm, Germany;
- Correspondence:
| | - Toru Ogawa
- Formulation Technology Research Laboratories, Daiichi Sankyo Co., Ltd., Hiratsuka 254-0014, Japan; (T.O.); (T.K.); (N.N.); (S.O.)
| | - Tatsuhiro Kodama
- Formulation Technology Research Laboratories, Daiichi Sankyo Co., Ltd., Hiratsuka 254-0014, Japan; (T.O.); (T.K.); (N.N.); (S.O.)
| | - Norihiro Nishimoto
- Formulation Technology Research Laboratories, Daiichi Sankyo Co., Ltd., Hiratsuka 254-0014, Japan; (T.O.); (T.K.); (N.N.); (S.O.)
| | - Sayaka Osada
- Formulation Technology Research Laboratories, Daiichi Sankyo Co., Ltd., Hiratsuka 254-0014, Japan; (T.O.); (T.K.); (N.N.); (S.O.)
| | - Regina Scherließ
- Department of Pharmaceutics and Biopharmaceutics, Kiel University, 24118 Kiel, Germany; (T.K.); (R.S.)
| | - Nora A. Urbanetz
- Pharmaceutical Development, Daiichi-Sankyo Europe GmbH, 85276 Pfaffenhofen an der Ilm, Germany;
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Yuan X, Krueger S, Sztucki M, Jones RL, Curtis JE, Shalaev E. Phase Behavior of Poloxamer 188 Aqueous Solutions at Subzero Temperatures: A Neutron and X-ray Scattering Study. J Phys Chem B 2021; 125:1476-1486. [PMID: 33507083 DOI: 10.1021/acs.jpcb.0c07865] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Phase transitions of poloxamer 188 (P188) aqueous solutions at freezing temperatures are investigated using small-angle neutron scattering (SANS) and small- and wide-angle X-ray scatterings (SAXS and WAXS). It is shown that P188 solution (10%) undergoes the following sequence of phase transitions during cooling from 25 to -150 °C: micelle solution, solution of monomers, two-phase mixture of liquid crystalline mesophase + ice, and finally crystalline P188 + ice. Formation of the liquid crystalline phase during freezing is likely to be triggered by water freezing to ice and corresponding freeze concentration of the remaining solution. During heating of the frozen solutions, the sequence of the phase transitions is reversed: crystalline P188 + ice, liquid crystalline mesophase + ice, monomer solution + ice, monomer solution, and finally micelle solution. Similar phase transitions are detected for dilute solutions of P188 (1%) except that micelle formation is not observed at 25 °C, consistent with the literature reported critical micelle concentration (CMC) at this temperature. The present study provides new insight into P188 aqueous solutions at freezing temperatures and has practical implications on the design and development of pharmaceutical formulations.
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Affiliation(s)
- Xiaoda Yuan
- Pharmaceutical Sciences, Research and Development, AbbVie Inc., 2525 Dupont Drive, Irvine, California 92612, United States
| | - Susan Krueger
- Center for Neutron Research, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, Maryland 20899, United States
| | - Michael Sztucki
- European Synchrotron Radiation Facility, 71 Avenue des Martyrs, 38043 Grenoble, France
| | - Ronald L Jones
- Center for Neutron Research, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, Maryland 20899, United States
| | - Joseph E Curtis
- Center for Neutron Research, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, Maryland 20899, United States
| | - Evgenyi Shalaev
- Pharmaceutical Sciences, Research and Development, AbbVie Inc., 2525 Dupont Drive, Irvine, California 92612, United States
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Nakagawa K, Horie A, Nakabayashi M. Modeling atmospheric freeze-drying of food products operated above glass transition temperature. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2020.08.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Nakagawa K, Tamiya S, Ochiai T. Evaluation of Degree of Collapse and Its Relationship with Retention of Organic Volatiles in Freeze-Dried Dextrin Matrices. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c03394] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kyuya Nakagawa
- Department of Chemical Engineering, Faculty of Engineering, Kyoto University, Katsura Kyoto 615-8510, Japan
| | - Shinri Tamiya
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kitashirakawa
Oiwakecho Kyoto 606-8502, Japan
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Leißner T, Diener A, Löwer E, Ditscherlein R, Krüger K, Kwade A, Peuker U. 3D ex-situ and in-situ X-ray CT process studies in particle technology – A perspective. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2019.09.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gruber S, Vorhauer N, Schulz M, Hilmer M, Peters J, Tsotsas E, Foerst P. Estimation of the local sublimation front velocities from neutron radiography and tomography of particulate matter. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2019.115268] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Nakagawa K, Tamiya S, Sakamoto S, Do G, Kono S. Observation of Microstructure Formation During Freeze-Drying of Dextrin Solution by in-situ X-ray Computed Tomography. Front Chem 2018; 6:418. [PMID: 30271771 PMCID: PMC6149241 DOI: 10.3389/fchem.2018.00418] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 08/23/2018] [Indexed: 01/28/2023] Open
Abstract
In-situ X-ray computed tomography (CT) was used to observe microstructure formations during freeze-drying of a dextrin solution. A specially designed freeze-drying stage was equipped at the X-ray CT stage. Frozen and dried microstructures were successfully observed. The CT images of the frozen solution clarified the ice crystal size increase and obvious boundary formation between the ice and freeze-concentrated phases upon performing post-freezing annealing at −5°C. These structural modifications emerged owing to Ostwald ripening and glassy phase relaxation. During the freeze-drying, pore microstructures formed as a consequence of water removal. The pores were replicas of the original ice microstructures; some pore microstructures newly formed by the removal of water. The latter mechanism was more obvious in the non-annealed sample than in the annealed sample. The glassy phase in the non-annealed solution was not perfectly freeze-concentrated; water was rapidly removed from this phase, losing its original microstructure. At this moment, the freeze-concentrated region piled up to new pore walls, which consequently thickened the pore walls. An image analysis estimated that the mean pore wall thicknesses for the non-annealed and annealed samples were 13.5 and 8.6 μm, respectively. It was suggested that the advantages of annealing are not only to reduce drying time owing to the modification of ice crystal morphologies but also to avoid quality loss related to the structural deformation of the glassy matters.
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Affiliation(s)
- Kyuya Nakagawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Shinri Tamiya
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Shu Sakamoto
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Gabsoo Do
- College of Bioresource Science, Nihon University, Fujisawa, Japan
| | - Shinji Kono
- Research and Development Center, Mayekawa MFG. Co., Ltd., Tokyo, Japan
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