| Literature DB >> 20049327 |
Filippo Caschera1, Gianluca Gazzola, Mark A Bedau, Carolina Bosch Moreno, Andrew Buchanan, James Cawse, Norman Packard, Martin M Hanczyc.
Abstract
BACKGROUND: We consider the problem of optimizing a liposomal drug formulation: a complex chemical system with many components (e.g., elements of a lipid library) that interact nonlinearly and synergistically in ways that cannot be predicted from first principles. METHODOLOGY/PRINCIPALEntities:
Mesh:
Substances:
Year: 2010 PMID: 20049327 PMCID: PMC2797296 DOI: 10.1371/journal.pone.0008546
Source DB: PubMed Journal: PLoS One ISSN: 1932-6203 Impact factor: 3.240
Figure 1Illustration of the iterated high throughput experimental process.
Note the predictive modeling procedure in the loop.
Figure 2Rank order of all tested formulations found with Evo-DoE vs. the standard recipe.
Error bars on the best new recipe were taken from three repeats performed on the same day (space repeats, see Materials and Methods). The error bars from the standard were taken from 75 total repeats performed over the course of the experiment.
Figure 3Representation of a 3-dimensional section of experimental space.
For each PG-type lipid, shown in bold, the horizontal section lists the lipids from the group with a net negative charge and the vertical section lists the reagents in the aqueous phase and their corresponding pH values. Response levels (the UV/Vis absorbance of Amphotericin B associated with the formulation): dark grey, >0.20; medium grey, 0.15–0.20; light grey, 0.10–0.15; white, <0.10; Blank cells, not determined. For abbreviations, see Materials and Methods.
Figure 4Change over time in lipid components in recipes tested.
The representation of each lipid, computed as a percentage of recipes that have each particular component, for each generation of Evo-DoE is shown for seven successive generations. For generation 2–7, only model-based recipes are considered. A) The PG lipid group; B) the negatively charged lipid group. See Materials and Methods for abbreviations and groupings.
Selected high-response formulations.
| Recipe | Lipid phase | Aqueous phase | Response | Internal Volume | Stability at 4°C | Stability at 25°C | Stability at 50°C |
| Std | DSPG, Chol, DOPC | Succinic Acid 10 mM, pH 4.5, Na(OH), Sucrose 9%. | 1.0 | 1.00 | 1.0 | 1.0 | 1.0 |
| 1 | PS, Chol, SM | Bicine 100 mM, pH 8.5, Na(OH), Glucose 9%. | 1.8 | 0.50 | 1.1 | 3.7 | 5.0 |
| 2 | DSPG, Chol, DOPM | Bicine 100 mM, pH 8.5, Na(OH), Sucrose 4.5%. | 1.7 | N.A. | 1.11 | 3.7 | 4.3 |
| 3 | DSPG, Ergo, Lino | Mes 100 mM, pH 7, Na(OH), Sucrose 9%. | 1.3 | 0.98 | 2.0 | 5.3 | 6.7 |
| 4 | DSPG, Chol, DOPM | Bicine 10 mM, pH 8.5, Na(OH), Sucrose 9%. | 1.8 | 0.52 | 2.0 | 4.7 | 5.0 |
| 5 | DSPG, Chol, DOPM | Mes 10 mM, pH 7, Na(OH), Sucrose 4.5%. | 1.7 | N.A. | 1.8 | 5.7 | 6.0 |
| 6 | DSPG, Chol, Oleic | Bicine 100 mM, pH 8.5, Na(OH), Glucose 4.5%. | 2.0 | 0.40 | 2.2 | 6.7 | 6.7 |
| 7 | DMPG, Chol, DOPM | Bicine 100 mM, pH 8.5, Na(OH), Glucose 9%. | 2.2 | N.A. | 2.0 | 3.0 | 4.7 |
| 8 | DMPG, Chol, DOPM | Bicine 100 mM, pH 8.5, Na(OH), Glucose 4.5%. | 1.9 | 0.26 | 1.4 | 3.3 | 5.0 |
| 9 | DPPC, Ergo, SM | Bicine 10 mM, pH 8.5, Na(OH). | 1.7 | N.A. | 2.1 | 6.7 | 5.0 |
| 10 | PC, Chol, PS | Bicine 100 mM, pH 8.5, Na(OH), Glucose 9%. | 2.0 | 0.20 | 2.0 | 5.7 | 5.7 |
| 11 | PC, Chol, Lino | Bicine 100 mM, pH 8.5, Na(OH), Glucose 9%. | 2.0 | N.A. | 2.1 | 5.7 | 6.7 |
| 12 | DOPC, Chol, SM | Bicine 100 mM, pH 8.5, Na(OH), Glucose 4.5%. | 1.9 | N.A. | 1.0 | 3.3 | 4.3 |
Aqueous phase library.
| Buffers | pH group | Levels (mM) | Sugars | Levels (%) |
| HEPES | 7 | 10, 100 | Glucose | 4.5, 9 |
| MES | 7 | 10, 100 | Sucrose | 4.5, 9 |
| Glutamic acid | 8.5 | 10, 100 | No Sugar | |
| Succinic acid | 4.5 | 10, 100 | ||
| Bicine | 8.5 | 10, 100 | ||
| Tris | 8.5 | 10, 100 | ||
| PBS | 7 | 10, 100 | ||
| No buffer |
Lipid library.
| Lipid Categories | Lipids |
| PC | DOPC, POPC, DPPC, PC (egg) |
| PG | CL, DSPG, DPPG, POPG, DMPG |
| Sterol | Cholesterol, Ergosterol |
| Negatively charged | PS, DOPM, oleic acid, myristoleic acid, linoleic acid |
| Sphingo | Sphingomyelin |