Process of high purity albumin production
A process is provided for the preparation of albumin from a yeast culture medium which has extremely low levels of or is essentially free of colorants, metal ions, human proteins, host proteins, fragments of albumin, polymers or aggregates of albumin and viruses, and which is essentially non-glycated, relatively high in free thiol and with an intact C-terminus. The process comprises separating the yeast from the culture medium to yield an albumin solution; subjecting the albumin solution to positive mode cation exchange, affinity, and positive mode anion exchange chromatography; and concentrating and formulating the albumin with sodium octanoate and sodium chloride.
1. A process for producing albumin from a yeast culture medium obtained by culturing yeast transformed with an albumin-encoding nucleotide sequence in a fermentation medium and filling a container with the albumin, whereby said yeast expresses and secretes the albumin, the process comprising
(a) separating the yeast from the culture medium to thereby yield an albumin solution;
(b) subjecting the albumin solution to
(1) cation exchange chromatography, wherein albumin is bound to a cation exchange material and then the bound albumin is eluted from the cation exchange material;
(2) affinity chromatography, wherein albumin is bound to an affinity chromatography material comprising an albumin-binding compound and then the bound albumin is eluted from the affinity chromatography material; and
(3) anion exchange chromatography, wherein albumin is bound to an anion exchange material and the albumin is eluted from the anion exchanger material;
(c) concentrating and formulating the albumin with sodium octanoate and sodium chloride; and
(d) filling a container with the albumin obtained from step (c).
2. A process according to claim 1 wherein the albumin is obtained from a yeast culture medium that is fermented at 30° C. at pH 5.7±0.2.
3. A process according to claim 1 wherein said filling of a container with albumin involves filling a vial.
4. A process according to claim 1 wherein, prior to the cation exchange, the albumin is conditioned by adding octanoate thereto to a final concentration of from about 1-10 mM and adjusting the pH to about 4.0-5.0.
5. A process according to claim 1 wherein the yeast is S. cerevisiae.
6. A process according to claim 5 wherein the albumin is obtained from a yeast culture medium that is fermented at 30° C. at pH 5.7±0.2.
7. A process according to claim 1 wherein said separating is performed by centrifugation.
8. A process according to claim 7 wherein the centrifugation is continuous centrifugation.