Lyophilization of a triply unsaturated phospholipid: Effects of trace metal contaminants

• Published in: European journal of pharmaceutics and biopharmaceutics Vol. 85; no. 2; pp. 306 - 313
• Main Authors: Payton, N.M., Wempe, M.F., Betker, J.L., Randolph, T.W., Anchordoquy, T.J.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.10.2013
• Subjects: Buffers; Carbohydrates - chemistry; Chemical stability; DLPC; Drug Contamination; Ferrous Compounds - chemistry; Freeze Drying - methods; Freeze-drying; Freezing; Lipids - chemistry; Liposomes; Lyophilization; Metal contamination; Metals - chemistry; Osmolar Concentration; Oxidation; Phosphatidylcholines - chemistry; Phospholipids - chemistry; Sucrose - chemistry; Sulfites - chemistry; Trace Elements - chemistry; Unsaturated lipids; Chemical stability; Oxidation; DLPC; Lyophilization; Liposomes; Metal contamination; Unsaturated lipids; Freezing; Freeze-drying
• ISSN: 0939-6411; 1873-3441
• DOI: 10.1016/j.ejpb.2013.03.028

As liquid liposomal formulations are prone to chemical degradation and aggregation, these formulations often require freeze drying (e.g., lyophilization) to achieve sufficient shelf-life. However, liposomal formulations may undergo oxidation during lyophilization and/or during prolonged storage. The goal of the current study was to characterize the degradation of 1,2-dilinolenoyl-sn-glycero-3-phosphocholine (DLPC) during lyophilization and to also probe the influence of metal contaminants in promoting the observed degradation. Aqueous sugar formulations containing DLPC (0.01mg/ml) were lyophilized, and DLPC degradation was monitored using HPLC/UV and GC/MS methods. The effect of ferrous ion and sucrose concentration, as well as lyophilization stage promoting lipid degradation, was investigated. DLPC degradation increased with higher levels of ferrous ion. After lyophilization, 103.1±1.1%, 66.9±0.8%, and 28.7±0.7% DLPC remained in the sucrose samples spiked with 0.0ppm, 0.2ppm, and 1.0ppm ferrous ion, respectively. Lipid degradation predominantly occurs during the freezing stage of lyophilization. Sugar concentration and buffer ionic strength also influence the extent of lipid degradation, and DLPC loss correlated with degradation product formation. We conclude that DLPC oxidation during the freezing stage of lyophilization dramatically compromises the stability of lipid-based formulations. In addition, we demonstrate that metal contaminants in sugars can become highly active when lyophilized in the presence of a reducing agent.