Patent Application
20140094430
The present invention relates to hyaluronic acid compositions stabilised against the degrading effect of heat or of enzymes such as, primarily, hyaluronidase.
Hyaluronic acid (HA) is a polysaccharide present in all the tissues and biological fluids of vertebrates, particularly in the connective tissue. It belongs to the glycosaminoglycan family and is a linear unbranched polysaccharide formed by the repetition of a disaccharide unit consisting of N-acetyl-D-glucosamine and sodium glucuronate joined by a β1-4 glycosidic bond according to the structure:
Hyaluronic acid has a mean molecular weight ranging between 104 and 107 daltons. For example, hyaluronic acid with a molecular weight of 7×106 daltons is present in synovial fluid.
Hyaluronic acid and the derivatives thereof, in particular its salts, such as the sodium salt, are widely used for therapeutic purposes. Its high viscosity, rheological properties, biocompatibility and complete biodegradability allow widespread use of hyaluronic acid for medical and dermatological applications. According to the sphere of interest of the present invention, examples of application in the medical field include intraocular injections in ophthalmic surgery, intra-articular injections in orthopaedics to restore the functionality of the synovial fluid, and intradermal fillers for beauty treatments. Other examples of application are to be found in the veterinary field, such as viscosupplementation in the horse.
The physiological and physicochemical properties of hyaluronic acid are associated with its molecular weight. Polymer chains with a high enough weight, like those present in synovial fluid, have a high viscosity which forms the basis of their shock absorption capacity and lubricating property.
An undesirable reduction in molecular weight, such as that due to fragmentation of the polymer chains in case of degradation, lead to loss of the characteristic properties of hyaluronic acid.
The main degradation agents of hyaluronic acid are heat and specific enzymes, especially the enzyme hyaluronidase. Exposure of hyaluronic acid to high temperatures or to the action of hyaluronidase causes fragmentation of the polysaccharide chain, with a reduction in molecular weight and viscosity, and consequently in the characteristic properties of hyaluronic acid.
The instability of hyaluronic acid restricts its use, especially for all applications which require rheological behaviour specific to the polysaccharide with high molecular weight. A set of semi-synthetic derivatives, obtained by crosslinking the hyaluronic acid chains, has been developed for this reason. The crosslinked derivatives are more resistant, in particular to enzymatic degradation by hyaluronidase.
Greater inertia to degradation agents is obtained by structurally modifying hyaluronic acid, by inserting bridging molecules bonded with covalent bonds. In practice, however, a new polymer is obtained in this way which is neither natural nor endogenous, and significantly less biocompatible than hyaluronic acid. This aspect, as well as the potential presence of residues of the crosslinking reaction, is the reason for some undesirable side effects which can occur with these crosslinked derivatives of hyaluronic acid, and therefore restricts their use.
The ability to obtain hyaluronic acid with increased stability, without structural modifications which prejudice its safety and characteristic properties, consequently remains a technical problem which impedes the ideal use of this polysaccharide.
According to the present invention, it has now surprisingly been discovered that adding certain polysaccharide substances to hyaluronic acid improves its stability to degradation agents without introducing any modifications into its primary structure. The present invention therefore proposes the use of an additive to stabilise hyaluronic acid formulated as an aqueous composition against thermal degradation or the action of enzymes such as hyaluronidase, characterised in that said additive comprises one or more polysaccharides having a molecular weight equal to or greater than 20,000 daltons, and water solubility at least equal to or greater than 1 g/l, the total concentration of said polysaccharide(s) and hyaluronic acid in the composition giving it a viscosity of at least 500 cP.
Said viscosity makes the hyaluronic acid-based composition particularly suitable for intra-articular, intradermal or intraocular administration, in both humans and animals.
Further interesting fields of application according to the present invention appear to be otological surgery, tissue engineering and the like.
The invention also relates to aqueous compositions of hyaluronic acid thus stabilised, which are suitable in particular for intra-articular, intradermal or intraocular use.
According to the invention, as demonstrated by the experimental findings described below, hyaluronic acid combined with said polysaccharides acquires improved heat stability and exhibits reduced kinetics of enzymatic degradation.
The polysaccharides that perform this stabilising action are selected from those with a molecular weight exceeding 20,000 daltons, preferably greater than 50,000 daltons, which are water-soluble at a concentration at least equal to or greater than 1 g/l, preferably greater than 2 g/l, giving with hyaluronic acid a final viscous solution with a critical viscosity of not less than 500 cP.
The viscosity of the solutions obtained is measured with a suitable instrument able to operate with solutions having a medium-high viscosity. Suitable instruments are shear rheometers, such as Brookfield rotational viscometers and viscometers, equipped, for example, with rotational cylinder or cone/plate measurement systems. The instrument used in the experimental measurements reported in the subsequent examples of the present description is Brookfield rheometer R/S CPS+, with C-50 spindle.
Said polysaccharide is preferably selected from gellan gum, carrageenans obtained from seaweed such as i-carrageenan, tamarind seed xyloglucan and xanthan gum, as such or mixed together.
By way of example but not of limitation, commercial polysaccharides which can be used to obtain stabilised hyaluronic acid according to the present invention are Phytagel gellan gum, Xilovisc® tamarind seed xyloglucan manufactured by the present Applicant, and Glyloid.
Single polysaccharides with high or commercial-grade purity, or mixtures of two or more polysaccharides, can be used. The polysaccharides, or mixtures thereof, are added to hyaluronic acid in weight ratios of between 1 to 10 and 10 to 1. In stabilised hyaluronic acid, the content of added polysaccharides therefore ranges between 10% and 90% by weight.
Hyaluronic acid suitable for the purposes of the present invention preferably has a molecular weight equal to or greater than 2×105 daltons. For example, a preferred hyaluronic acid has MW =1.8×106 daltons. Another preferred hyaluronic acid has MW=3×105 daltons.
The following composition examples, with the corresponding total dynamic viscosity of the compositions, are given for the purpose of illustration and not of limitation of the present invention.
The following experimental application examples are also described only for the purpose of illustration and not of limitation of the present invention.
The figure in the annexed drawing shows a diagram with special reference to example 16 below, as hereinafter described.
The dynamic viscosity of aqueous solutions of hyaluronic acid (HA in the table below) at the concentration of 1.6%, as such and with the addition of the polysaccharides specified in the table, is measured and compared before and after heating at 120° C. for 1 hour. The test is significant because the viscosity is directly correlated with the molecular weight of hyaluronic acid, and its reduction is proportional to the thermal degradation.
The viscosity of the solutions is measured, at the temperature of 25° C., with a Brookfield R/S CPS+ rheometer with a cone/plate system and C-50 spindle, at a speed gradient of 167.6 sec-1.
The values measured (centipoise, cP) are summarised in the table below:
Control of the viscosity reduction due to the addition of the polysaccharide is evident from the values reported.
The dynamic viscosity of aqueous solutions of hyaluronic acid (HA in the table) and hyaluronic acid with the addition of polysaccharides is measured and compared before and after autoclave sterilisation. The viscosity is directly correlated with the molecular weight of hyaluronic acid, and its reduction is proportional to the thermal degradation. The sterilisation conditions applied in the autoclave are: temperature:
121+/−1° C., time Fo=13.
The viscosity of the solutions is measured, at the temperature of 25° C., with a Brookfield R/S CPS+rheometer with a cone/plate system and C-50 spindle, at a speed gradient of 167.6 sec-1.
The values measured (cP) are summarised in the table below:
Control of the viscosity reduction due to the addition of the polysaccharide is evident from the values reported.
The variation in dynamic viscosity of an aqueous solution of hyaluronic acid (HA in the table) as such is measured, and compared with a solution of hyaluronic acid to which tamarind seed xyloglucan is added, before and after autoclave sterilisation, at different hyaluronic acid concentrations and different tamarind seed xyloglucan concentrations, as specified in the table below.
The sterilisation conditions applied in the autoclave are: temperature: 121+/−1° C., time Fo=13. The viscosity of the solutions is measured, at the temperature of 25° C., with a Brookfield R/S CPS+rheometer with a cone/plate system and C-50 spindle, at a speed gradient of 167.6 sec-1.
The values measured (cP) are summarised in the table below:
An aqueous solution of hyaluronic acid (HA in the table below) is prepared at a concentration of 1.33%, and compared with an aqueous solution of hyaluronic acid with tamarind seed xyloglucan, both at the concentration of 1.33%.
1 g of 0.006% aqueous solution of enzyme hyaluronidase is added to 9.5 g of each solution. The variation in viscosity of the resulting solutions is measured over time, at the temperature of 37° C., using a Brookfield R/S CPS+rheometer with a cone/plate system and C-50 spindle, at a velocity gradient of 167.6 sec-1.
The values measured (cP) are summarised in the table below:
A similar variation in viscosity according to the methodology used in the previous example was also measured and compared for the following aqueous solutions of hyaluronic acid (HA):
HA alone at the concentration of 1.2%
1.2% HA with 1.2% tamarind seed xyloglucan
0.5% HA with 2.5% tamarind seed xyloglucan
1.2% HA with 1.2% i-carrageenan
The annexed drawing shows a graph of the residual percentage viscosity values (expressed in cP) obtained up to 120 minutes (time on the x-axis). The stabilisation effect of all the polysaccharides proposed according to the invention is clearly shown.
In conclusion, the experimental findings referred to above demonstrate that adding the polysaccharides according to the invention on to hyaluronic acid produces solutions which can be heated to high temperatures without causing a significant reduction in the molecular weight of hyaluronic acid, as demonstrated by the substantial stabilisation of the viscosity of the solutions.
Similarly, hyaluronic acid combined with the polysaccharides according to the invention is degraded much more slowly by the enzyme hyaluronidase than the corresponding hyaluronic acid without added polysaccharides.
As will be seen from the description and the examples, the aims of the invention are effectively achieved.
| Number | Date | Country | Kind |
|---|---|---|---|
| MI2010A002404 | Dec 2010 | IT | national |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP11/73079 | 12/16/2011 | WO | 00 | 7/8/2013 |
