| 학회 | 한국고분자학회 |
| 학술대회 | 2004년 가을 (10/08 ~ 10/09, 경북대학교) |
| 권호 | 29권 2호, p.108 |
| 발표분야 | 기능성 고분자 |
| 제목 | Long-term enzymatic activity of papain microcapsules stabilized by a buffering layer |
| 초록 | Papain, extracted from the fruit of papaya, is the well-known protease, but, the enzymatic activity of native form disappears within a week since it is very sensitive to the environment.1 Therefore, various methods such as conjugation, coacervation and solvent evaporation have been reported to maintain the bio-activity during the long-term storage. In the present study, a buffering layer was introduced to stabilize the activity of papain efficiently by employing polypropylene glycol (PPG) and poloxamer 407 (P407). These materials may be existed between the papain core and the polymer shell due to their hydrophobic (PPG) and amphiphilic (P407) nature as shown in Scheme 1. Figure 1 shows the enzymatic activity of native papain and papain microcapsules with a PPG buffering layer as a function of storage time. As shown in figure, the bio-activity of papain microcapsule was maintained over 50% for 12 weeks. In order to confirm the existence of the buffering layer in papain capsules, a confocal laser scanning microscope (CLSM) was used. As shown in Figure 2, the papain (green) was well stabilized by the PPG buffering layer (red). Scheme 1. Schematic illustration of papain microcapsule Figure 1. Enzymatic activity of papain microcapsule: Figure 2. CLSM image of papain microcapsule (-●-): control, (-■-): PPG3500 Reference 1. D. Miyamoto, J. Watanabe, and K. Ishihara, Biomaterials, 25, 71 (2004). |
| 저자 | 정미옥1, 류지현1, 김용진2, 김진웅2, 서경도1 |
| 소속 | 1한양대, 2태평양 |
| 키워드 | enzymatic activity; microcapsule; buffering layer |
