Dipole-dipole interactions control the interfacial rheological response of cyclodextrin/surfactant solutions

Stabilization effects of saccharides in protein formulations: A review of sucrose, trehalose, cyclodextrins and dextrans

Saccharides are a popular group of stabilizers in liquid, frozen and freeze dried protein formulations. The current work reviewed the stabilization mechanisms of three groups of saccharides: (i) Disaccharides, specifically sucrose and trehalose; (ii) cyclodextrins (CDs), a class of cyclic oligosaccharides; and (iii) dextrans, a class of polysaccharides. Compared to sucrose, trehalose exhibits a more pronounced preferential exclusion effect in liquid protein formulations, due to its stronger interaction with water molecules. However, trehalose obtains higher phase separation and crystallization propensity in frozen solutions, resulting in the loss of its stabilization function. In lyophilized formulations, sucrose has a higher crystallization propensity. Besides, its glass matrix is less homogeneous than that of trehalose, thus undermining its lyoprotectant function. Nevertheless, the hygroscopic nature of trehalose may result in high water absorption upon storage. Among all the CDs, the β form is believed to have stronger interactions with proteins than the α- and γ-CDs. However, the stabilization effect, brought about by CD-protein interactions, is case-by-case - in some examples, such interactions can promote protein destabilization. The stabilization effect of hydroxypropyl-β-cyclodextrin (HPβCD) has been extensively studied. Due to its amphiphilic nature, it can act as a surface-active agent in preventing interfacial stresses. Besides, it is a dual functional excipient in freeze dried formulations, acting as an amorphous bulking agent and lyoprotectant. Finally, dextrans, when combined with sucrose or trehalose, can be used to produce stable freeze dried protein formulations. A strong stabilization effect can be realized by low molecular weight dextrans. However, the terminal glucose in dextrans yields protein glycation, which warrants extra caution during formulation development.

High Interfacial Viscoelasticity of Aqueous Mixed Dodecyltrimethylammonium Bromide-Sodium Dodecyl Sulfate Surfactants Forming Inclusion Complexes with α-Cyclodextrin

Mixtures of anionic-cationic surfactants have shown high synergistic effects in the bulk solution and at the liquid/air interface. These studies have been limited to a reduced concentration range, where there is no formation of aggregates or precipitates. The addition of host molecules, such as cyclodextrins, to these systems reduces the effects of precipitation by forming inclusion complexes and also modifies the values of other surfactant properties, like the Krafft temperature and the critical aggregation concentration (CAC). We studied the interfacial synergistic effects promoted by electrostatic interactions, using the Rosen model to calculate an interaction parameter for mixtures of sodium dodecyl sulfate (SDS) and dodecyltrimethylammonium bromide (DTAB) in the presence of α-cyclodextrin (αCD), in aqueous solutions. We measured the CAC of SDS-DTAB-αCD mixtures using a pendant drop tensiometer, with the αCD concentration fixed at 10 mM and at 283.15 K. We performed rheological measurements on the mixtures where the surfactant total concentration is fixed below the measured CAC, varying the αCD concentration and temperature. We found that the dilatational modulus shows a clear correlation with the interaction parameter. It appears that the attractive interactions within the film are those due to the inclusion complexes formed by two αCD and one surfactant molecule, which according to the previous studies, is the dominant species in both the bulk and liquid/air interface. The synergistic effect observed here for SDS-DTAB surfactant mixtures with αCD can be applied to systems and processes (drop emission, drug delivery methods, stabilization of viral capsids and bacterial membranes, and emulsification) where interfacial processes require specific viscoelastic properties.

Dynamical shapes of droplets of cyclodextrin-surfactant solutions

We present a series of experiments with droplets of aqueous cyclodextrin-surfactant solutions, in which the volume is reduced after the equilibrium spherical shape is reached. The final shape of the drop after this perturbation is found to be dependent on the concentration of inclusion complexes in the bulk of the solution. These inclusion complexes are formed by two cyclodextrin molecules and one surfactat molecule. We propose a model to describe these dynamical processes. Dipole–dipole interactions on the surface of the drop trigger a competition between water surface tension and dipole–dipole interaction energies. The results of the model reproduce the spherical and rod-like shapes found in the experiments.