“
“Novel enzyme-based hydrogels for drug delivery were prepared by combining dextran with 5,5′-azodisalicylic acid using isophorone diisocyanate as the cross-linking agent. The structure of the resultant dextran/5,5′-azodisalicylic acid hydrogels was determined by infrared spectra, and the properties of the hydrogels; were characterized by swelling measurements selleckchem and scanning electron microscopy analysis. It was found that changing the concentration of 5,5′-azodisalicylic acid affected the crosslinking density of the hydrogels and resulted in significant

differences in the water swelling property and degradability of the hydrogels. Compared with their degradability, the degradation of the hydrogels seemed to be more pronounced by azoreductase click here in cecum content medium than that by hydrolysis in phosphate buffer solution (PBS). Also, the release rate of the protein in cecum content medium was faster than that in PBS. Attributing to the results of the resultant hydrogels described earlier, it could be concluded

that dextran/5,5′-azodisalicylic acid hydrogels could be used as a potential enzyme-based carrier for colon-specific drug delivery. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 113: 3944-3953, 2009″
“The effect of cross linking of the major whey protein p-lactoglobulin (beta-Lg) and major protein fractions (11S) of soybean (Glycinin) and sesame seed (alpha-globulin) with the microbial enzyme transglutaminase (EC 2.3.2.13) was studied. The formation of polymerized proteins was followed by poly acrylamide gel electrophoresis, gel filtration high pressure

liquid chromatography (HPLC) and evaluation of functional properties. Cross linked proteins were less turbid on heating to higher temperature as compared to untreated samples and the temperature at which the protein turns turbid also increased in the treated samples. In case of beta-Lg and alpha-globulin of sesame seed when the control Quizartinib showed turbidity at 60 degrees C, the enzyme treated sample indicated at 65 degrees C and higher. Similar results were obtained in the case of soybean also. The treated samples showed higher emulsifying activity when compared to the control. The control showed an emulsifying activity of 0.55 +/- 0.02, and the treated sample showed an emulsifying activity of 0.72 +/- 0.02 (optical density at 500 nm is taken as emulsifying activity). Foaming capacity did not improve significantly with the enzyme treatment. The complex formed was investigated by gel filtration chromatography. Nearly 30% of the proteins (11S protein fractions and beta-Lg) formed the complex and increase in the concentration of the proteins or the enzyme did not show any increase in the complex formation. The changes in the fluorescence intensity indicated changes in the microenvironment of the chromophores; induced by the enzymatic cross linking. (C) 2009 Elsevier Ltd. All rights reserved.