Abstract
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.
MeSH terms
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Actinidia / enzymology
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Enzyme Inhibitors / chemistry
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Fruit / enzymology
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Hydrogel, Polyethylene Glycol Dimethacrylate / chemistry
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Hydrogel, Polyethylene Glycol Dimethacrylate / metabolism*
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Hydrolysis
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Lactose / analogs & derivatives*
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Lactose / chemistry
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Lactose / metabolism*
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Phase Transition
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Phenylurea Compounds / chemistry
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Phenylurea Compounds / metabolism
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Thiogalactosides / chemistry
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Transition Temperature
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beta-Galactosidase / antagonists & inhibitors
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beta-Galactosidase / chemistry*
Substances
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Enzyme Inhibitors
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Phenylurea Compounds
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Thiogalactosides
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Hydrogel, Polyethylene Glycol Dimethacrylate
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beta-Galactosidase
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Lactose