Enzymatic hydrolysis-induced degradation of a lactose-coupled supramolecular hydrogel

Enzymatic hydrolysis-induced degradation of a lactose-coupled supramolecular hydrogel

Amphiphilic urea 1 with a hydrophilic lactose group was prepared as a low-molecular-weight hydrogelator, which formed a transparent supramolecular hydrogel. Enzymatic hydrolysis of the lactose moiety using β-galactosidase allowed a gel-to-sol phase transition of the supramolecular hydrogel. A β-gala...

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Veröffentlicht in:Chemical communications (Cambridge, England) England), 2018, Vol.54 (64), p.8814-8817
Hauptverfasser: Akama, Shuto, Maki, Takumi, Yamanaka, Masamichi
Format: Artikel
Sprache:eng
Schlagworte:
Actinidia - enzymology
beta-Galactosidase - antagonists & inhibitors
beta-Galactosidase - chemistry
Enzyme Inhibitors - chemistry
Fruit - enzymology
Galactosidase
Hydrogel, Polyethylene Glycol Dimethacrylate - chemistry
Hydrogel, Polyethylene Glycol Dimethacrylate - metabolism
Hydrogels
Hydrolysis
Lactose
Lactose - analogs & derivatives
Lactose - chemistry
Lactose - metabolism
Phase Transition
Phase transitions
Phenylurea Compounds - chemistry
Phenylurea Compounds - metabolism
Sol-gel processes
Thiogalactosides - chemistry
Transition Temperature
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Zusammenfassung:Amphiphilic urea 1 with a hydrophilic lactose group was prepared as a low-molecular-weight hydrogelator, which formed a transparent supramolecular hydrogel. Enzymatic hydrolysis of the lactose moiety using β-galactosidase allowed a gel-to-sol phase transition of the supramolecular hydrogel. A β-galactosidase inhibitor enables us to control the time course of this phase transition.
ISSN:1359-7345
1364-548X
DOI:10.1039/c8cc04727h