“5.2.3 The skilled person would understand that the aforesaid stability and suitability for intravitreal administration of the claimed formulations is achieved by the functionalities provided by the following components: 5.2.3.1. The “0.03% polysorbate 20” or “0.03% polysorbate” which is an organic co-solvent which protects aflibercept when dissolved in water, minimising protein aggregation and precipitation out of solution; 5.2.3.2. The “about 40mM NaCl” or “40mM NaCl” which is a tonicity agent which brings the osmotic pressure of the formulation within the acceptable range for intravitreal administration; 5.2.3.3. The “10mM sodium phosphate” which is a buffering agent which maintains the pH of the formulation within the claimed pH range which is necessary for the stability of aflibercept by releasing or capturing hydrogen ions; and 5.2.3.4. The “5% sucrose” which is a stabilizing agent which forms a protective environment for aflibercept to stabilize it and to maintain its conformation.” 5.2.3.1. The “0.03% polysorbate 20” or “0.03% polysorbate” which is an organic co-solvent which protects aflibercept when dissolved in water, minimising protein aggregation and precipitation out of solution; 5.2.3.2. The “about 40mM NaCl” or “40mM NaCl” which is a tonicity agent which brings the osmotic pressure of the formulation within the acceptable range for intravitreal administration; 5.2.3.3. The “10mM sodium phosphate” which is a buffering agent which maintains the pH of the formulation within the claimed pH range which is necessary for the stability of aflibercept by releasing or capturing hydrogen ions; and 5.2.3.4. The “5% sucrose” which is a stabilizing agent which forms a protective environment for aflibercept to stabilize it and to maintain its conformation.”
"in a case which involves routine pre-clinical and clinical trials, what would be undertaken as part of that routine is unlikely to be innovative"
“235. Ultimately, determining the optimum pH is part of the empirical exercise that the Skilled Formulator undertakes. It was CGK that for most proteins, the optimum pH range for stability was relatively narrow (see for example, Gokarn … ). As a result, either the pH range of the claims (pH 6.2-6.3) represents the sweet spot that the Skilled Formulator will find as a matter of routine, or else, if a pH of 6 or 6.4 is just as good, it represents an arbitrary limitation on the claim.”