Nanogelation and Thermal Stabilization of Enzyme by Vitamin B6-Bearing Polysaccharide as Biocrosslinker

Yoshihiro Sasaki; Yuji Tsuchido; Takahiro Yoshimura; Kazunari Akiyoshi

doi:10.1021/acsbiomaterials.9b00026

Nanogelation and Thermal Stabilization of Enzyme by Vitamin B₆-Bearing Polysaccharide as Biocrosslinker

ACS Biomater Sci Eng. 2019 Nov 11;5(11):5752-5758. doi: 10.1021/acsbiomaterials.9b00026. Epub 2019 Apr 22.

Authors

Yoshihiro Sasaki¹, Yuji Tsuchido², Takahiro Yoshimura¹, Kazunari Akiyoshi^{1

3}

Affiliations

¹ Department of Polymer Chemistry, Graduate School of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 606-8501, Japan.
² Department of Materials and Life Sciences, Faculty of Science and Technology, Sophia University, 7-1 Kioicho, Chiyoda, Tokyo 102-8554, Japan.
³ The Exploratory Research for Advanced Technology (ERATO), Japan Science and Technology Agency (JST), K's Goban-cho bldg., 7 Goban-cho, chiyoda-ku, Tokyo 102-0076, Japan.

PMID: 33405708
DOI: 10.1021/acsbiomaterials.9b00026

Abstract

Nanogels containing a protein (carbonic anhydrase, CA) were prepared by cross-linking CA and pyridoxal (vitamin B₆)-bearing pullulan (PLPP) as a biocrosslinker via Schiff base formation. UV titration and high-performance liquid chromatography confirmed that CA was quantitatively complexed with PLPP in the presence of zinc ions. Dynamic light scattering and transmission electron microscopy showed that the nanogel diameter was about 20 nm. CA retained 90% of its native activity after complexation with PLPP. Moreover, the residual enzymatic activity of CA after heating and its long-term storage stability at room temperature were improved by complexation with PLPP. Enzyme nanogelation with PLPP is an efficient method for enzyme stabilization.

Keywords: biocrosslinker; enzyme; nanogel; polysaccharide; pyridoxal.