Method for preserving and stabilising proteins, which can be used for industrial development of formulations of sanitary, pharmaceutical and cosmetic products

Abstract

A method for preserving and stabilising proteins is disclosed which can be used for the industrial development of formulations of sanitary, pharmaceutical and cosmetic products, particularly cell growth factors and/or proteins such as epidermal growth factor (EGF) and fibroblast growth factor (bFGF). The method includes a dispersion phase, under normal pressure and temperature conditions, in which the proteins are incorporated into an anhydrous medium formed by oily components that have hydrophilic residues and that guarantee interactions with the proteins, while maintaining the native conformation of the proteins, such components being grape seed oil, a base of different components and butylhydroxytoluene.

1 . Method for preserving and stabilising proteins, which can be used for the industrial development of formulations of sanitary, pharmaceutical and cosmetic products, particularly cell growth factors and/or proteins, such as the epidermal growth factor (EGF) and fibroblast growth factor (bFGF), characterised in that it comprises a dispersion phase, under normal pressure and temperature conditions, in which the proteins are incorporated into an anhydrous medium formed by oily components having hydrophilic residues and guarantee interactions with the proteins while maintaining the native conformation of the proteins. 
     
     
         2 . Method for preserving and stabilising proteins, which can be used for the industrial development of formulations of sanitary, pharmaceutical and cosmetic products, according to  claim 1 , characterized in that the oily phase components comprise grape seed oil. 
     
     
         3 . Method for preserving and stabilising proteins, which can be used for the industrial development of formulations of sanitary, pharmaceutical and cosmetic products, according to  claim 1 , characterised in that the oily phase components comprise abase consisting of Caprylic/Capric triglyceride; PEG-18 castor oil dideate; Propylene glycol; Pentaerythrityl tetra Di-T-Benzyl hydroxy hydrocinnamate; tocopherol, Trisisopropanolamine. 
     
     
         4 . Method for preserving and stabilising proteins, which can be used for the industrial development of formulations of sanitary, pharmaceutical and cosmetic products, according to  claim 1 , characterised in that the oily phase components comprise butylhydroxytoluene. 
     
     
         5 . Method for preserving and stabilising proteins, which can be used for the industrial development of formulations of sanitary, pharmaceutical and cosmetic products, according to  claim 1 , characterised in that the oily phase components are grape seed oil, butylhydroxytoluene and a base consisting of: Caprylic/Capric triglyceride; PEG-18 castor oil dideate; Propylene glycol; Pentaerythrityl tetra Di-T-Benzyl hydroxy hydrocinnamate; tocopherol, Trisisopropanolamine.