Enzyme-Triggered Hydrogels for Pharmaceutical and Food Applications

Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals Pub Date : 1900-01-01 DOI:10.4018/978-1-5225-5237-6.CH008

Lakshmishri Upadrasta, Vijay Kumar Garlapati, Nafisa Lakdawala, R. Banerjee

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Abstract

Enzyme-mediated polymeric hydrogels are drawing considerable attention in pharmaceutical and food sectors owing to their superior biocompatibility and process controllability under physiological conditions. Enzymes play a significant role in polymeric hydrogel formation through different mechanisms. Oxidases (e.g., horseradish peroxidase and tyrosinase) have demonstrated to drive the crosslinking of gel precursors by oxidizing the phenolic or acrylic moieties to free radicals. Transferases and hydrolases catalyze elongation of biopolymer chains which gradually self-assemble into hydrogels. Still more certain enzymes also participate in hydrogel formation by releasing gelation factors. Enhancement of the desired properties of certain hydrogels through the interior and exterior post-modifications has also been demonstrated by certain enzymes. Hence, in this chapter, the authors explore the different mechanisms of enzyme-mediated hydrogels preparations and its fabrication towards pharmaceutical and food sectors along with the discussion of recent trends and further prospects.

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用于制药和食品的酶触发水凝胶

酶介导的聚合物水凝胶由于其优越的生物相容性和生理条件下的过程可控性，在制药和食品领域引起了广泛的关注。酶通过不同的机制在聚合物水凝胶的形成中起着重要的作用。氧化酶(例如，辣根过氧化物酶和酪氨酸酶)已被证明通过将酚或丙烯酸部分氧化为自由基来驱动凝胶前体的交联。转移酶和水解酶催化生物聚合物链的延伸，使其逐渐自组装成水凝胶。还有更多的酶也通过释放凝胶因子参与水凝胶的形成。某些酶也证明了通过内部和外部后修饰可以增强某些水凝胶的预期性能。因此，在本章中，作者探讨了酶介导的水凝胶制备及其在制药和食品部门的制造的不同机制，并讨论了最近的趋势和进一步的前景。

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Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals

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