Interactions of formulation excipients with proteins in solution and in the dried state.

@article{Ohtake2011InteractionsOF,
  title={Interactions of formulation excipients with proteins in solution and in the dried state.},
  author={Satoshi Ohtake and Yoshiko Kita and Tsutomu Arakawa},
  journal={Advanced drug delivery reviews},
  year={2011},
  volume={63 13},
  pages={1053-73}
}
A variety of excipients are used to stabilize proteins, suppress protein aggregation, reduce surface adsorption, or to simply provide physiological osmolality. The stabilizers encompass a wide variety of molecules including sugars, salts, polymers, surfactants, and amino acids, in particular arginine. The effects of these excipients on protein stability in solution are mainly caused by their interaction with the protein and the container surface, and most importantly with water. Some excipients… CONTINUE READING

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