Maximizing Protein Stability: The Synergy of Amino Acids and Trehalose in Lyophilization

In the biopharmaceutical industry, maintaining the stability and efficacy of proteins during storage and transportation is critical. Amino acids, when combined with Trehalose, offer a powerful solution for protein stabilization, especially in lyophilization (freeze-drying) processes.

Amino acids, like arginine and glycine, serve as excellent stabilizers by preventing protein aggregation and reducing denaturation. They help maintain the protein's native structure, ensuring it remains functional throughout the manufacturing and storage phases.

Trehalose, a naturally occurring disaccharide, complements this by acting as a water replacement during freeze-drying, protecting the protein's structure against stresses from freezing and drying. Its exceptional glass-forming properties create a stable, amorphous matrix around the protein, further enhancing stability.

Together, amino acids and trehalose form a robust protective barrier, improving the long-term stability of biologics and ensuring higher product quality and efficacy. This combination is becoming a gold standard in protein formulation, offering significant advantages in the development and manufacturing of stable biopharmaceuticals.

Barentz Pharmaceuticals is proud to deliver high-quality, pure ingredients and just-in-time solutions for your biopharmaceutical development.