Recent advances in proteolytic stability for peptide, protein, and antibody drug discovery

被引:32
|
作者
Lai, Xianyin [1 ]
Tang, Jason [1 ]
ElSayed, Mohamed E. H. [1 ]
机构
[1] Eli Lilly & Co, Lilly Res Labs, Biotechnol Discovery Res, Indianapolis, IN 46285 USA
关键词
Proteolytic stability; peptide; protein; antibody; peptidase; cleavage site; amino acid replacement; GLUCAGON-LIKE PEPTIDE-1; COLONY-STIMULATING FACTOR; BETA-AMINO ACIDS; SUBSTRATE-SPECIFICITY; ASYMMETRIC-SYNTHESIS; RECEPTOR AGONISTS; SALMON-CALCITONIN; ORAL ABSORPTION; ACTIVE-SITE; DEGRADATION;
D O I
10.1080/17460441.2021.1942837
中图分类号
R9 [药学];
学科分类号
1007 ;
摘要
Introduction: To discover and develop a peptide, protein, or antibody into a drug requires overcoming multiple challenges to obtain desired properties. Proteolytic stability is one of the challenges and deserves a focused investigation. Areas covered: This review concentrates on improving proteolytic stability by engineering the amino acids around the cleavage sites of a liable peptide, protein, or antibody. Peptidases are discussed on three levels including all peptidases in databases, mixtures based on organ and tissue types, and individual peptidases. The technique to identify cleavage sites is spotlighted on mass spectrometry-based approaches such as MALDI-TOF and LC-MS. For sequence engineering, the replacements that have been commonly applied with a higher chance of success are highlighted at the beginning, while the rarely used and more complicated replacements are discussed later. Although a one-size-fits-all approach does not exist to apply to different projects, this review provides a 3-step strategy for effectively and efficiently conducting the proteolytic stability experiments to achieve the eventual goal of improving the stability by engineering the molecule itself. Expert opinion: Improving the proteolytic stability is a spiraling up process sequenced by testing and engineering. There are many ways to engineer amino acids, but the choice must consider the cost and properties affected by the changes of the amino acids.
引用
收藏
页码:1467 / 1482
页数:16
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