Factors affecting protein release behavior from surfactant-protein complexes under physiological conditions

Hiromu Yoshiura, Masakazu Hashida, Noriho Kamiya, Masahiro Goto

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Protein release behavior from its complex with edible surfactants was investigated under physiological conditions using hen egg lysozyme and Aspergillus niger glucose oxidase as model proteins. It revealed that protein release rates could be controlled by hydrophobicity of surfactants and the molar ratio of proteins to surfactants in the preparation of the complexes. Evaluation of functional integrity of a protein on the basis of specific activity of an enzyme released from the complex suggested that lower hydrophobicity of surfactants led to higher retention of catalytic activity. In addition, it was found that protein release rates from the complexes were correlated with the aqueous droplet size of water-in-oil emulsions in the preparation of the complexes. The results suggest the potential of surfactant-protein complexes in pharmaceutical formulations for mucosal delivery of therapeutic proteins.

Original languageEnglish
Pages (from-to)174-179
Number of pages6
JournalInternational Journal of Pharmaceutics
Volume338
Issue number1-2
DOIs
Publication statusPublished - Jun 29 2007

All Science Journal Classification (ASJC) codes

  • Pharmaceutical Science

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