Effect of pH and light on aggregation and conformation of an IgG1 mAb

Abstract

During the purification process, monoclonal antibodies may be exposed to parts of UV-C (200 to 290 nm), UV-B (290 to 320 nm) and visible light (400 to 760 nm) under a variety of buffer and pH conditions. Together, these conditions can promote both chemical and physical degradation which may result in conformational changes. To examine this possibility, the impact of UV light on an IgG1 mAb at pH 3.5, 5 and 8 was studied at multiple protein concentrations. Exposure to 302 nm light resulted in a pH-dependent formation of high molecular weight species where the degree of oligomerization increased with increasing pH. Characterization by SDS-PAGE under reducing and non-reducing conditions, and SEC-MALS, revealed that the predominant species were non-reducible dimeric, trimeric and higher order oligomeric species which occurred through processes other than intermolecular disulfide bond formation. Biophysical characterization by differential scanning calorimetry demonstrated an overall loss of heat capacity suggesting a loss of conformational integrity with light exposure. A decrease in tryptophan fluorescence was paralleled by a significant decrease in the transition temperature measured during heat-induced unfolding following light exposure also suggesting a significant change in conformational integrity. The observations by fluorescence spectroscopy coincided with pH dependent changes in the alterations of secondary structure characterized by Fourier transform infrared spectroscopy and far UV circular dichroism with the most acidic pH showing the greatest degree of change in the beta-sheet structure. Exposure to UV light resulted in aggregation with pH-dependent yields decreasing in the following order, 8.05.03.5, while the opposite trend was observed for conformational changes, with pH-dependent extents decreasing in the following order:3.55.08.0. These pH-dependent trends suggest that different strategies will be required to stabilize the protein against these modifications during processing.