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

Hiromu Yoshiura, Masakazu Hashida, Noriho Kamiya, Masahiro Goto

研究成果: Contribution to journalArticle

17 引用 (Scopus)

抜粋

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.

元の言語英語
ページ(範囲)174-179
ページ数6
ジャーナルInternational Journal of Pharmaceutics
338
発行部数1-2
DOI
出版物ステータス出版済み - 6 29 2007

All Science Journal Classification (ASJC) codes

  • Pharmaceutical Science

フィンガープリント Factors affecting protein release behavior from surfactant-protein complexes under physiological conditions' の研究トピックを掘り下げます。これらはともに一意のフィンガープリントを構成します。

  • これを引用