Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/5624
Title: Effect of excipients on product characteristics and structure of lyophilized <i style="">lasota</i> vaccine
Authors: Kadam, S S
Pisal, S S
Mane, J J
Shah, M H
Keywords: additives
antibody titer
DSC
FTIR
<i style="">lasota</i>
lyophilization
XRPD
Issue Date: Jan-2005
Publisher: CSIR
Series/Report no.: Int. Cl.<sup>7</sup> A 23 B 7/024; A 61 K 39/155
Abstract: The research was aimed to minimize product defects and lyophilization-induced denaturation of <i style="">lasota</i> vaccine. Sugars alone produced coherent cake but failed to protect virus during lyophilization. Maillard cake browning due to denaturation was evident in N,Z amine products. Polymers, PF-127 and PVP K-90 were able to produce porous cake structure and thus showed efficient water removal. DSC curves reveal endothermic melting corresponding to partial crystallization of PEG-6000 and PF-127, while remaining plugs were amorphous. The X-ray diffraction confirms the DSC findings. Aqueous IR of harvest revealed symmetrical α-helix of virus. Loss of alpha helix in <i style="">lasota </i>products is indicated by the decreased absorbance of 1654 cm<sup>-1</sup> band. The qualitative comparisons of α-helix region in aqueous IR spectra are in correlation with antibody titer. Trehalose with most excipients gave better titer than sucrose. The stable glass matrix with arrested molecular mobility prevented unfolding of <i style="">lasota</i>. PF-127 was better stabilizer than PEG-6000 but both crystallized during freezing. Trehalse-PVP K-90 showed optimum product characteristics and maximum protection to antigen.<sup> </sup>
Description: 106-114
URI: http://hdl.handle.net/123456789/5624
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.04(1) [January 2005]

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