Size exclusion chromatography for the characterization and quality control of biologics

Size exclusion chromatography as green support for forced degradation study of adalimumab

Size exclusion chromatography (SEC) has become a powerful tool for analysing size variants of biologic drugs in their native form. Modern SEC can be defined by the use of chromatographic columns packed with sub-3 µm particles, allowing an increase in method throughput compared to that of conventional SEC. We performed the forced degradation study of adalimumab, the first genetically engineered fully humanised immunoglobulin G1 monoclonal antibody, and evaluated tha possibilities of an advanced SEC column packed with sub-3 µm particles for elucidation of the degradation pathway. Our results revealed the main adalimumab degradation products to be antibody fragments. Acidic and basic conditions had the most intensive effect on the degradation of the adalimumab while the drug exhibits relative stability under thermal and photolytic stress conditions. The AGREE and AGREEprep calculators were used for the evaluation of the environmental performance of the forced degradation procedure. The results of the green score evaluation are presented as round pictograms with a circle in the centre that shows the overall score of 0.81 and 0.61, respectively. Both pictograms are highlighted in green, indicating the eco-friendly conditions.

Investigating Thermally Induced Aggregation of Somatropin- New Insights Using Orthogonal Techniques

Three orthogonal techniques were used to provide new insights into thermally induced aggregation of the therapeutic protein Somatropin at pH 5.8 and 7.0. The techniques were Dynamic Light Scattering (DLS), Asymmetric Flow-Field Flow-Fractionation (AF4), and the TEM-based analysis system MiniTEM™. In addition, Differential Scanning Calorimetry (DSC) was used to study the thermal unfolding and stability. DSC and DLS were used to explain the initial aggregation process and aggregation rate at the two pH values. The results suggest that electrostatic stabilization seems to be the main reason for the faster initial aggregation at pH 5.8, i.e., closer to the isoelectric point of Somatropin. AF4 and MiniTEM were used to investigate the aggregation pathway further. Combining the results allowed us to demonstrate Somatropin's thermal aggregation pathway at pH 7.0. The growth of the aggregates appears to follow two steps. Smaller elongated aggregates are formed in the first step, possibly initiated by partly unfolded species. In the second step, occurring during longer heating, the smaller aggregates assemble into larger aggregates with more complex structures.

Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources

The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the demand for foods that are better for the environment, human health, and animal welfare. Many new kinds of plant- or microbial-derived proteins are being isolated for potential utilization as functional ingredients by the food industry. A major challenge in this area is the lack of standardized methods to measure and compare the functional performance of proteins under conditions they might be used in food applications. This information is required to select the most appropriate protein for each application. In this article, we discuss the physicochemical principles of emulsifier functionality and then present a series of analytical tests that can be used to quantify the ability of proteins to form and stabilize emulsions. These tests include methods for characterizing the effectiveness of the proteins to promote the formation and stability of the small droplets generated during homogenization, as well as their ability to stabilize the droplets against aggregation under different conditions (e.g., pH, ionic composition, temperature, and shearing). This information should be useful to the food industry when it is trying to identify alternative proteins to replace existing emulsifiers in specific food applications.