Horseradish peroxidase-catalyzed hydrogelation consuming enzyme-produced hydrogen peroxide in the presence of reducing sugars
Horseradish peroxidase-catalyzed hydrogelation consuming enzyme-produced hydrogen peroxide in the presence of reducing sugars
复制标题
辣根过氧化物酶催化的水凝胶化在还原糖存在下消耗酶产生的过氧化氢
DOI：
10.1039/c8sm01839a
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发表时间：
2019
期刊：
影响因子：
3.4
通讯作者：
Taya Masahito
中科院分区：
文献类型：
--
作者：
Gantumur Enkhtuul;Sakai Shinji;Nakahata Masaki;Taya Masahito
在本工作中，三种还原糖：葡萄糖、半乳糖和甘露糖被用于辣根过氧化物酶(HRP)催化的含有酚羟基修饰的天然聚合物的水溶液的水凝胶。在这个系统中，HRP消耗过氧化氢，过氧化氢是在还原糖存在的情况下，HRP中的硫醇基氧化产生的。在这里，我们强调了适用的糖类型的多功能性和可控的水凝胶特性。通过改变糖的浓度和还原能力，可以很好地控制水凝胶的力学性能和微观结构。此外，通过细胞在其上的生长证实了水凝胶的非还原糖依赖性细胞相容性。广泛的糖类型选择有助于更好地了解反应机理，并使水凝胶的表征具有良好的可控性。
In the present work, three kinds of reducing sugars: glucose, galactose, and mannose, are applied to horseradish peroxidase (HRP)-catalyzed hydrogelation of an aqueous solution containing natural polymers modified with phenolic hydroxyl moieties. In this system, HRP consumes hydrogen peroxide that was generated from the oxidation of thiol groups in HRP in the presence of reducing sugars. Herein, we highlight the versatility of applicable sugar types and the controllable hydrogel properties. The mechanical properties and microstructures of the resultant hydrogels can be well controlled by varying the concentration and the reducing power of sugars. Moreover, reducing sugar-independent cytocompatibility of the hydrogels was confirmed by the growth of cells on them. The wide selection of sugar types provides a better understanding of the reaction mechanism and enables the characterization of hydrogels with well-controlled properties.