Freeze-thaw cycles impact the amount of aggregation observed in antibodies and Fc-fusion proteins. Various formulation strategies are used to mitigate the amount of aggregation that occurs upon putting a protein solution through a freeze-thaw cycle. Additionally, low pH solutions cause native antibodies to unfold, which are prone to aggregate upon pH neutralization. There is great interest in the mechanism that causes therapeutic proteins to aggregate since aggregate species can cause unwanted immunogenicity in patients. Herein, an increase in aggregation is reported when the pH is adjusted from pH 3 up to a pH ranging from pH 4 to pH 7 during the thaw process of a frozen antibody solution. Raising the pH during the thaw process caused a significant increase in the percent aggregation observed. Two antibodies and one Fc-fusion protein were evaluated during the pH jump thaw process and similar effects were observed. The results provide a new tool to study the kinetics of therapeutic protein aggregation upon pH increase.
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http://dx.doi.org/10.1016/j.jpha.2017.09.002 | DOI Listing |
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School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China. Electronic address:
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School of Applied Sciences, Division of Engineering and Food Science University of Abertay Dundee Scotland UK.
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View Article and Find Full Text PDFWater Res
December 2024
Advanced Interdisciplinary Institute of Environment and Ecology, Guangdong Provincial Key Laboratory of Wastewater Information Analysis and Early Warning, Beijing Normal University, Zhuhai 519087, China. Electronic address:
In cold environments, such as polar regions and high latitudes, the freezing of aqueous solutions plays a crucial role in releasing and transforming nutrients, organic compounds, and trace gases. Freezing processes typically affect biogeochemical cycles and environmental processes by reducing the rate of chemical reactions. However, substantial studies have found that some chemical reactions may accelerate unexpectedly under freezing conditions.
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January 2025
Tianjin Key Laboratory of Food Biotechnology, Institute of Collaborative Innovation in Great Health, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.
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College of Engineering, Northeast Agricultural University, Harbin 150030, China. Electronic address:
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