Biologics 2 Flashcards

1
Q

What are the 2 ways in which mAb’s can be formulated?

A
As liquid (low to high conc.)
Lyophilised products reconstituted prior to use (usually in hospital settings)
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2
Q

What are mAb’s made up of?

A

Protein sequence of alternate charged and uncharged AA’s and hydrophobic/hydrophilic groups, this results in a flexible chain governed by attractive, repulsive and hydration forces

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3
Q

Is the structure of mAb’s rigid?

A

Not completely, it can change in response to its environment

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4
Q

How are the AA’s arranged (hydrophobic/hydrophilic, non-polar/polar)?

A

In solution, the hydrophobic AA’s should be buried in the protein core and the hydrophilic AA’s should be in the shell
Non-polar AA’s are most likely to be buried in the protein, but they can also be in the shell
Polar AA’s are less likely to be in the core and more likely to be in the shell

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5
Q

Changes in pH and salt content…

A

Will affect charges, this leading to folding or unfolding of the protein

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6
Q

Attractive and repulsive forces…

A

Create a 3-D conformation (a dynamic protein which is relatively flexible)

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7
Q

How does the presence of salt bridges influence structure?

A

Rigidifies structure

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8
Q

How do mAb’s differ to colloids in their structure (charge)?

A

A 3-D conformation will likely have positive, negative and uncharged residues (hydrophilic and hydrophobic) in its structure
Whereas, a colloid can only have one charge, positive or negative at a time (uniform distribution of one charge)

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9
Q

What is a colloid?

A

Homogenous substance containing particles of one substance dispersed throughout another

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10
Q

Can DVLO theory be used to describe the stability of protein solutions?

A

This is indicative at best due to the differences between proteins and colloids

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11
Q

What extra factors need to be considered when thinking about the stability of proteins?

A

Attractive and repulsive forces, hydrophobicity, buffer, pH, salt (conc. and type), conc. of co-solutes

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12
Q

Changes in pH, temp, pressure, ionic strength, conc. of solutes result in what?

A

Partial or complete unfolding of the protein thus aggregation and therefore loss of therapeutic use of immune response

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13
Q

What is the effect of increasing temperature or pressure on a mAb?

A

Increasing temperature reduces reversible aggregation (agglomeration) in favour of irreversible aggregation

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14
Q

What is the effect of decreasing temperature on a mAb?

A

Decreasing temperature slows the diffusion of molecules, conformation changes are reduced, thus less likely to expose hydrophobic pockets, so decreases rates of aggregation

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15
Q

What happens when two hydrophobic pockets become exposed?

A

They will bind in order to limit their exposure to the aqueous environment

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16
Q

How are proteins usually administered and what effect does this have on associated pressure-related instability?

A

Proteins are administered via syringes or infusion, go from a large diameter in the container to a small diameter in the needle, thus resulting in a pressure increase
Proteins will be in non-Newtonian fluid, which on the walls of the capillaries or syringe will be likely to unfold, leading to aggregation

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17
Q

What is the effect of changing pH on a mAb?

A

Changing pH will alter the charge of the protein and increasing ionic strength results in electrostatic forces to be felt at short distances

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18
Q

What is the effect of a change of pH (moving closer to pI)?

A

Will result in a decrease of the overall positive charge, resulting in a less repulsive particle, relying on the polar AA’s for its solvation and increasing the likelihood of hydrophobic AA exposure (partial unfolding) and aggregation

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19
Q

What is observed at high ionic strength?

A

When high concentrations of salt, e.g. NaCl, are added, the repulsive forces are screened (damping of electric fields caused by presence of mobile charge carriers) and the attractive forces become prevalent, leading to aggregation

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20
Q

Aggregation occurs in mAbs, but where else does aggregation occur?

A

What is valid for mAb’s is also valid for disease or in life as aggregation is the process that leads to the formation of collagen fibres and to the fibres observed in Alzheimers and ocular disease
The only difference for mAb’s is that the aggregation is amorphous, whilst for others, organised fibres are observed

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21
Q

What is the key aspect needed for aggregation?

A

Partial or complete unfolding

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22
Q

Where does unfolding occur?

A

When the mAb is in contact with an interface (water/container surface, water/silicone, air/water)
Air/water is the main one

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23
Q

Why does unfolding occur?

A

Unfolding at the interface allows hydrophobic patches to evade contact with water
These unfolded proteins may then regroup and form aggregates

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24
Q

What are the 3 mechanisms of chemical degradation and what do they lead to?

A

Oxidation, deamidation and hydrolysis
May lead to instability and then aggregation by exposure of hydrophobic regions, exposure of Cys residues or formation of disulphide bridges

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25
Q

What are the 6 mechanisms of physical destabilisation?

A

Extreme pH
Shear forces (e.g. plunger depression)
Air-water interfaces (e.g. head collar in syringe)
Adsorption to solid surfaces
Freeze drying
High pH or temperature (e.g. close to pI, no charge, poor solubility)

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26
Q

Give a brief overview of the Gibb’s energy graph of native, intermediate and aggregate states.

A

Folded protein has the lowest energy and is in principle, stable
However, when energy is provided (e.g. temp), it can move to the intermediate or unfolded state
From here, it can go back to the native state, the most stable one, or start to form aggregates, which lowers Gibb’s energy too
Clear that we need to control this barrier that is the energy difference between the folded and unfolded states to limit aggregation

27
Q

Describe the case of preferential binding.

A

Water is excluded from the solvation shell and the excipient is bound to the protein surface

28
Q

Describe the case of preferential exclusion.

A

Excipient is quite exclusively pushed out of the solvation layer of the protein

29
Q

How do preferentially excluded excipients help stabilisation?

A

The preferentially excluded excipient is excluded from the unfolded state of the protein to a greater extent compared to the native protein owing to a large protein-water interfacial area of the unfolded state
Thus adding a preferentially excluded co-solvent could increase the chemical potential of the unfolded protein-water interface vs. native (increasing the difference in energy between the 2 states)
Consequently, more energy is required to unfold the protein, it increases the thermodynamic stability of the native
Less likely to unfold and more stable

30
Q

How do denaturants work by preferential interaction?

A

Interaction with backbone of protein e.g. urea-H-bonding with most AA side chains
This leads to unfolding of the protein once the appropriate conc. is reached
E.g. urea or guanidine hydrochloride

31
Q

How do protectants work by preferential exclusion?

A

Lower interaction with protein but not hydrophobic, leads to a higher conc. of co-solute in bulk than in the solvation shell
E.g. sucrose, arginine

32
Q

How do AA’s work to stabilise?

A

Preferential hydration/exclusion, decrease protein-protein interactions, increase solubility, reduce viscosity

33
Q

How do polymers work to stabilise?

A

Competitive absorption, steric exclusion, preferential exclusion/hydration

34
Q

How do polyols work to stabilise?

A

Preferential exclusion, accumulation in hydrophobic regions

35
Q

How do salts work to stabilise?

A

Hoffmeister series exclusion or hydration

36
Q

How do surfactants work to stabilise?

A

Competitive absorption at interfaces, reduces denaturation at air/water interfaces

37
Q

How does acylation work to increase half-life?

A

Done for relatively small proteins
Acylation with fatty acids works to increase affinity for serum albumin resulting in longer acting insulin, glucagon and interferon

38
Q

How does PEGylation work to reduce dosage frequency?

A

Reduces plasma clearance and helps to achieve less frequent dosing

39
Q

What is a problem encountered with PEGylation?

A

Can make proteins less active
Used for small proteins or fragments and although it increases the overall size of the object, the larger size of the hydrated polymer results in proteins being less active upon binding (binding sites may be hidden by polymer)

40
Q

What does surface engineering involve?

A

Modification of the AA sequence to remove hotspots likely to cause aggregation
This is a common approach

41
Q

Does stability testing of proteins differ from that of small molecules? If so, why?

A

Yes, reason lies in the conformational changes of molecules thus cannot apply laws such as Arrhenius

42
Q

Stability testing of proteins is defined by who and where?

A

WHO in the ICHQ5C

43
Q

How is the shelf-life of proteins determined?

A

Using long-term stability experiments (real time/real temp. data)

44
Q

What can accelerated studies be used for?

A

Support to establish shelf-life
Provide info on changes and validation of stability tests
Help us understand degradation profiles (parallel these with long term data and then computer modelling)
Test conditions, normally done earlier than real storage conditions i.e. earlier steps to identify candidates with problems

45
Q

Stress studies should…

A

Be representative of accidental exposure e.g. shaking or increases of temp.
Reveal patterns of degradation

46
Q

How is aggregation propensity (tendency) measured?

A

The size of molecules is measured (aggregates are larger than mAb) using size exclusion chromatography (SEC) or dynamic light scattering (DLS)

47
Q

Data on stability must be provided for…

A

All container closure systems used

48
Q

How long should ‘long-term stability testing’ last?

A

0.5-5 years for most biologicals

49
Q

What tests are carried out during long-term stability testing?

A

HPLC, SEC, mass spec, appearance, UV absorbance, DLS and peptide mapping

50
Q

How do lower temperatures influence shelf-life?

A

Lower temperatures extend the shelf-life of a medicine
This is valid for both biologics and small molecules
Lower temperatures mean slower movement and less bacterial growth

51
Q

What is the problem with freezing samples?

A

Cold denaturation

May lead to damage as freezing results in changes in pH, ionisation, solubility and H-bond energies

52
Q

What is the problem with repeated freezing and thawing?

A

Causes aggregation by pH and conc. changes and by provision of nucleation points at ice/water (solid/liquid) interface

53
Q

How can the problems associated with freezing be reduced?

A

Formulations meant to be frozen or lyophilised incorporate cryoprotectants, such as sugars, polyhydric alcohols, AA’s
These work by preferential exclusion to lower cold denaturation and stabilise the sample

54
Q

What processes are occurring when a sample is frozen?

A

Once the sample is below freezing point, nucleation starts i.e. crystals of water are formed
When water crystals are formed, what is left of the solution gets more and more concentrated in all the species contained within the solution (salts, proteins, buffer components) corresponding to the formation of a eutectic mixture

55
Q

How does rapidity of freezing influence these processes?

A

Slow cooling forms less crystals

Fast cooling results in small but numerous crystals

56
Q

Where will protein concentration be highest in a frozen vial (graph/study)?

A

Highest in centre - cold comes from the outside and needs to progress to the centre, crystals formed at the side first meaning the solution in the centre becomes more concentrated
This is not the case for the top of the vial, as this is all in contact with the cold
Less difference at colder temperatures - more energy is provided at lower temperatures meaning there is less chance for the solution to become concentrated

57
Q

What will the effect of mixing be (graph/study)?

A

Before mixing, the sample will be affected by gravity with the protein sedimenting at the bottom
After mixing, a homogenous concentration will be obtained
A liquid protein formulation must always be mixed before admin

58
Q

What is lyophilisation?

A

Process by which a material is rapidly frozen and dehydrated under high vacuum

59
Q

Where is lyophilisation used?

A

Many protein products in hospitals are available as lyophilised and must be reconstituted prior to use

60
Q

What is a benefit of lyophilised products?

A

Greater long term stability

61
Q

What is a downside of lyophilised products?

A

Do undergo conformational changes during the different stages of lyophilisation which render them prone to aggregation (and similarly when reconstituted)
These reactions and denaturation continues when lyophilised

62
Q

How can problems with lyophilisation be addressed?

A

Refrigerate products to reduce aggregation rates

Sealed to avoid water vapour absorption as hygroscopic

63
Q

During freezing (lyophilisation) what forms?

A

Ice crystals form first and solutes get concentrated

64
Q

What are the 3 stages of lyophilisation?

A

1) Freeze
2) Vacuum
3) Dry - heat energy is added causing ice to sublime and only lyophilised (solid) product is left