Estudos do efeito estabilizante dos excipientes em pancreatina

Abstract

Pancreatin is a biotechnological product containing an enzyme complex obtained from porcine pancreas, constituted mainly by amylase, lipase and protease that are used for digestive treatment. In literature, a few data related to pancreatin stability in pharmaceutical formulations is available. Thus, experiments were performed concerning the stability of the commercial product "Creon 10,000”, standard pancreatin and its binary mixtures with 6 excipients in the proportion of 1:1 (w/w). In order to accomplish these goals, the samples were subjected to storage during 1, 3 and 6 months using stability camera under two different conditions: at 40 ± 1°C and 75 ± 5% relative humidity and 40 ± 1°C in absence of moisture. Stress testing on 5 conditions (high temperature, acidic pH, alkaline pH, ultraviolet light and forced oxidation) was also performed. In these cases, the consequences in all three enzymes activity were evaluated. α-Amylase activity in samples stored for 1 month in absence of moisture has showed that saccharose and mannitol are the excipients that interact in lower levels with this enzyme (activity of 78.6 ± 0.9% and 68. 2 ± 0.6%, respectively). The protease activity in same condition described previously, has showed cellulose as the excipient that presents minor interaction with this enzyme (activity of 11.0 ± 0.5% was found). Regarding to lipase activity, the magnesium stearate exhibited inferior interaction with this enzyme, once it preserved 66.0 ± 0.8% of activity level. Humidity showed itself as a strong influencing factor in the reduction of α-amylase and protease activities; however, the lipase activity was not significantly affected (88.8 ± 0.9% in the mixture with saccharose). The enzymatic stability study of the biopharmaceutical Creon 10.000 as powdered samples, after 3 months of storage at 40° and 0% relative humidity showed a significant decrease in activity for α-amylase (68%), lipase (77%) and protease (58%). Through the stress testing, it could be observed that pH 9.0 and UV light did not induce great alterations in the α-amylase activities. On the other hand, the lipase suffered considerable activity decrease under all conditions evaluated (less than 32%). The results reveal that the excipients characteristics as well as the storage conditions affect the enzymes stability and consequently their activities. In these works, all samples generated were analysed employing spectrophotometry UV/Vis, which is recommended by the ICH for stability studies of biopharmaceuticals products.