Characteristics of hydrogen bond formation between sugar and polymer in freeze-dried mixtures under different rehumidification conditions and its impact on the glass transition temperature.

  title={Characteristics of hydrogen bond formation between sugar and polymer in freeze-dried mixtures under different rehumidification conditions and its impact on the glass transition temperature.},
  author={Koreyoshi Imamura and Yoko Asano and Yoshinobu Maruyama and Tohru Yokoyama and Mayo Nomura and Seiji Ogawa and Kazuhiro Nakanishi},
  journal={Journal of pharmaceutical sciences},
  volume={97 3},
The characteristics of hydrogen bond formation between trehalose and polyvinylpyrrolidone (PVP) in amorphous mixtures at different hydration states were quantitatively investigated. Amorphous trehalose-PVP mixtures were prepared by freeze-drying and equilibrated at different relative humidities (RH). Infrared (IR) spectra of the trehalose-PVP mixtures were obtained by Fourier transform IR spectroscopy,(FTIR) and the IR band corresponding to C=O groups of PVP was deconvolved into the component… 
Fourier Self-Deconvolution Analysis of Hydrogen Bonding States of Polyvinylpyrrolidone in an Amorphous Sugar Matrix Below and Above the Glass Transition Temperature
ABSTRACT In an amorphous mixture of sugar and polyvinylpyrrolidone (PVP), PVP carbonyl groups form hydrogen bonds with sugar hydroxyl groups, thereby improving the physical stability of the amorphous
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Impacts of compression on crystallization behavior of freeze-dried amorphous sucrose.
The conformational distortion of sucrose molecules due to the compression appears to contribute to the increase in the free energy of the system, which leads to the facilitation of critical nucleus formation of a sucrose crystal.
Physical properties of griseofulvin-phospholipid mixture, and relationship between surface tension and nanoparticles during freeze-drying
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Predictions of glass transition temperature for hydrogen bonding biomaterials.
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Impact of heat treatment on the physical properties of noncrystalline multisolute systems concentrated in frozen aqueous solutions.
Increasing mobility of solute molecules during the heat treatment should allow spatial reordering of some concentrated solute mixtures into thermodynamically favorable multiple phases.
Crystallization characteristics of amorphous trehalose dried from alcohol
Crystallization of Trehalose in Frozen Solutions and its Phase Behavior during Drying
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Temperature scanning FTIR analysis of interactions between sugar and polymer additive in amorphous sugar-polymer mixtures.
The results demonstrate that the magnitude of the impact of PVP on an amorphous sugar matrix strongly vary and are dependent on the types of sugar.
Sugar-polymer hydrogen bond interactions in lyophilized amorphous mixtures.
The extent of hydrogen bonding was found to correlate inversely with the glass transition temperature of the sugar, with the tendency to hydrogen bond decreasing as the Tg increased.
Temperature scanning FTIR analysis of hydrogen bonding states of various saccharides in amorphous matrixes below and above their glass transition temperatures.
The T(g) value demonstrates that the amorphous sugar matrix, in which the segments are fixed by fewer hydrogen bonds, has a higher thermal resistance.
Effects of types of sugar on the stabilization of protein in the dried state.
The rehumidification of protein that was freeze-dried in the presence of sugar induced the refolding of protein structure, whereas the protein dried alone did not show any recovery of its native structure.
Water sorption and glass transition behaviors of freeze-dried sucrose-dextran mixtures.
It was demonstrated that the addition of a small amount of dextran is quite effective in preventing the collapse of amorphous sugar during freeze drying and suggests that the physical stability of the highly hydratedAmorphous disaccharide is effectively strengthened by the added of asmall amount of polysaccharide.
The Effects of Absorbed Water on the Properties of Amorphous Mixtures Containing Sucrose
The effectiveness of PVP in preventing sucrose crystallization when significant levels of absorbed water are present was attributed to the molecular interactions between sucrose, PVP and water.
Optimization of storage stability of lyophilized actin using combinations of disaccharides and dextran.
The hypothesis that optimizing both protein structure and T(g) by freeze-drying actin with mixtures of disaccharide and polymeric carbohydrates can optimize protein storage stability is tested.
The effects of co-lyophilized polymeric additives on the glass transition temperature and crystallization of amorphous sucrose
The purpose of this study was to measure the effect of co-lyophilized polymers on the crystallization of amorphous sucrose, and to test for a possible relationship between the ability of an additive
Evaluation of hydration states of protein in freeze-dried amorphous sugar matrix.
A model to analyze the hydration state of protein in freeze-dried amorphous sugar matrix and the degree of interaction between the three sugars and protein was discussed, with respect to their stabilizing effect on the protein.