Table 1.
Stabilizing excipients tested for IPV thermostability studies.
| Sugars/sugar alcohols | Amino acids | Proteins | Divalent salt | Mean IPV D-antigen recovery after |
||
|---|---|---|---|---|---|---|
| 1 month at 37 °C (%) | ||||||
| Type 1 | Type 2 | Type 3 | ||||
| – | – | – | – | 29% | 86% | 66% |
| 10% sorbitol | – | – | – | 1% | 0% | 31% |
| 10% sorbitol | 8.5% MSG | – | – | 21% | 86% | 31% |
| 10% sorbitol | 8.5% MSG | – | 8.5% MgCl2 | 45% | 83% | 38% |
| 4% sorbitol | 3.4% MSG | – | 3.4% MgCl2 | 31% | 77% | 50% |
| 2% sorbitol | 1.7% MSG | – | 1.7% MgCl2 | 32% | 73% | 52% |
| 10% sucrose | – | – | – | 0% | 0% | 16% |
| 10% sucrose | 8.5% MSG | – | – | 24% | 79% | 27% |
| 10% sucrose | 8.5% MSG | – | 8.5% MgCl2 | 64% | 78% | 37% |
| 4% sucrose | 3.4% MSG | – | 3.4% MgCl2 | 42% | 69% | 54% |
| 2% sucrose | 1.7% MSG | – | 1.7% MgCl2 | 25% | 68% | 54% |
| 10% trehalose | – | – | – | 24% | 79% | 72% |
| 10% trehalose | 8.5% MSG | – | – | 27% | 56% | 59% |
| 10% trehalose | 8.5% MSG | – | 8.5% MgCl2 | 59% | 51% | 52% |
| 4% trehalose | 3.4% MSG | – | 3.4% MgCl2 | 38% | 80% | 71% |
| 2% trehalose | 1.7% MSG | – | 1.7% MgCl2 | 16% | 78% | 32% |
| 10% maltodextrin | – | – | – | 3% | 33% | 2% |
| 10% maltodextrin | 8.5% MSG | – | – | 62% | 80% | 55% |
| 10% maltodextrin | 8.5% MSG | – | 8.5% MgCl2 | 70% | 83% | 65% |
| 4% maltodextrin | 3.4% MSG | – | 3.4% MgCl2 | 53% | 76% | 61% |
| 2% maltodextrin | 1.7% MSG | – | 1.7% MgCl2 | 38% | 79% | 53% |
| – | – | 10% gelatin | – | 0% | 49% | 18% |
| – | – | 4% gelatin | – | 0% | 54% | 32% |
| – | – | 2% gelatin | – | 10% | 64% | 41% |