2018 Fiscal Year Final Research Report
Possibility of Glassy Preservation by Microwave Room-Temperature Drying of Biological Proteins
| Project/Area Number |
17K18843
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| Research Category |
Grant-in-Aid for Challenging Research (Exploratory)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Fluid engineering, Thermal engineering, and related fields
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| Research Institution | Kyushu Institute of Technology |
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Principal Investigator |
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| Project Period (FY) |
2017-06-30 – 2019-03-31
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| Keywords | タンパク質乾燥 / マイクロ波真空乾燥 / ガラス化保存 / 生物製剤 / 発泡乾燥 / 常温乾燥 |
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| Outline of Final Research Achievements |
High quality drying of therapeutic protein solution is important in medical and pharmaceutical processing. Freeze-drying is mostly used, but it takes a long drying time and causes damages of protein structures. In order to improve the drying quality and time, we propose a microwave vacuum drying performed at ambient temperatures under low-pressure conditions. We are focusing on the glassy preservation by evaporative drying at room-temperature because the vitrification temperature increases with the protein concentration. Circular dichroism spectroscopy is used to detect protein conformation changes during the drying of egg white or lysozyme. We also make a UV measurement of the residual activity of lysozyme by using the micrococcus luteus. It is concluded that the microwave vacuum drying at room temperature can preserve the protein conformation. Also, we can find that the formation of foam shortens the drying time drastically.
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| Free Research Field |
熱工学
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| Academic Significance and Societal Importance of the Research Achievements |
生体高分子を用いたタンパク質系の生物製剤は，近年の医療技術において非常に注目されているが，物理化学的に不安定なため，その製造・保存法において革新的な技術の登場が切望されている．本研究課題は，この期待に応えることのできる方法としてマイクロ波常温乾燥法を提案し，その有効性を示したものである．乾燥後においてもタンパク質構造を維持でき，その活性を損なうことなく保存できることを実際に検証し，実証したものである．特に，一般的な凍結乾燥に比べて乾燥時間を短縮でき，さらには発泡乾燥とすることによって乾燥時間が格段に短くなることを見出しており，製薬業界に大きく貢献するものである．
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