Silva Renata Cristina, Trevisan Marcello G, Garcia Jerusa Simone
Laboratory of Analysis and Characterization of Pharmaceuticals - LACFar, Institute of Chemistry, Universidade Federal de Alfenas, Rua Gabriel Monteiro da Silva, 700, 37130-001 Alfenas, MG, Brazil.
An Acad Bras Cienc. 2020 Apr 3;92(1):e20180609. doi: 10.1590/0001-3765202020180609. eCollection 2020.
The present study investigated the encapsulation of β-galactosidase in carrageenan, pectin and its hybrid hydrogels by using the ionotropic gelation method. The material obtained was characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TG/DTG) and scanning electron microscopy (SEM). The effects of pH, temperature and storage time were evaluated in terms of the catalytic activity of the free and encapsulated enzyme. Addition studies were conducted evaluating the performance of catalytic activity in vitro conditions. Carrageenan, pectin and hybrid hydrogels presented encapsulation efficiency of 58 ± 1%, 72 ± 1% and 77 ± 2%, respectively. The pectin hydrogel showed the higher β-galactosidase activity in pH and temperature tests. However, the carrageenan hydrogel exhibited best stability after been stored for three months. Carrageenan and pectin hydrogels were 2.0 and 2.4 times more efficiently than commercial tablet in the releasing β-galactosidase under in vitro conditions, respectively. The results suggest that pectin and carrageenan hydrogels may be useful for the development of new formulation of β-galactosidase.
本研究采用离子凝胶法研究了β-半乳糖苷酶在角叉菜胶、果胶及其混合水凝胶中的包封情况。通过傅里叶变换红外光谱（FTIR）、热重分析（TG/DTG）和扫描电子显微镜（SEM）对所得材料进行了表征。根据游离酶和包封酶的催化活性评估了pH、温度和储存时间的影响。进行了添加研究，评估了体外条件下催化活性的表现。角叉菜胶、果胶和混合水凝胶的包封效率分别为58±1%、72±1%和77±2%。在pH和温度测试中，果胶水凝胶显示出较高的β-半乳糖苷酶活性。然而，角叉菜胶水凝胶在储存三个月后表现出最佳稳定性。在体外条件下，角叉菜胶和果胶水凝胶释放β-半乳糖苷酶的效率分别比市售片剂高2.0倍和2.4倍。结果表明，果胶和角叉菜胶水凝胶可能有助于开发β-半乳糖苷酶的新制剂。
