Table 1.

Typically used excipients in protein formulations with their mechanism of stabilization

Stabilizing excipient	Examples	Mechanism of stabilization
Amino acids	Arginine, Glycine, Methionine, Histidine	Preferential hydration Preferential exclusion Decrease protein-protein interactions Increase solubility (reduce viscosity)
Sugars	Sucrose, Trehalose	Preferential hydration Preferential exclusion Reduction of mobility resulting from increased viscosity
Surfactants	Polysorbate 80 Polysorbate 20 Poloxamer	Competitive adsorption
Buffers/salts	Histidine Succinate Phosphate Citrate Acetate	Preferential binding Interaction with protein bound water