Nakamae K, Miyata T, Jikihara A, Hoffman A S
Department of Chemical Science and Engineering, Faculty of Engineering, Kobe University, Nada, Japan.
J Biomater Sci Polym Ed. 1994;6(1):79-90. doi: 10.1163/156856295x00779.
The complex formation between Concanavalin A (Con A) and a polymer having pendant glucose groups was studied in order to design a glucose-sensitive polymer. The polymer having pendant glucose (poly(glucosyloxyethyl methacrylate) or (poly(GEMA)) forms a complex with Con A in tris HCl buffer (pH = 7.5). The solution then becomes turbid due to the multiple associations between poly(GEMA) and Con A. When free glucose or mannose are added to the turbid solution, the solution becomes transparent again. However, the addition of galactose does not cause the solution to be transparent. This indicates that Con A prefers to form a complex with free glucose or mannose (but not galactose) rather than with the pendant glucose in poly(GEMA). Therefore, the complex between poly(GEMA) and Con A is expected to be glucose- and mannose-sensitive. The apparent dissociation constants of the complexes between saccharide (poly(GEMA), glucose, and mannose) and Con A were also determined by affinity electrophoresis.
为了设计一种对葡萄糖敏感的聚合物，研究了伴刀豆球蛋白A（Con A）与具有侧链葡萄糖基团的聚合物之间的复合物形成。具有侧链葡萄糖的聚合物（聚甲基丙烯酸葡糖氧基乙酯或聚（GEMA））在三羟甲基氨基甲烷盐酸盐缓冲液（pH = 7.5）中与Con A形成复合物。由于聚（GEMA）和Con A之间的多重缔合，溶液随后变得浑浊。当向浑浊溶液中加入游离葡萄糖或甘露糖时，溶液再次变得透明。然而，加入半乳糖不会使溶液变透明。这表明Con A更倾向于与游离葡萄糖或甘露糖（而非半乳糖）形成复合物，而非与聚（GEMA）中的侧链葡萄糖形成复合物。因此，聚（GEMA）和Con A之间的复合物预计对葡萄糖和甘露糖敏感。还通过亲和电泳测定了糖类（聚（GEMA）、葡萄糖和甘露糖）与Con A之间复合物的表观解离常数。
