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Effect of Enzyme Modification by Well-Defined Multi-Armed Poly(Ethylene Glycol) Synthesized Using Polyamidoamine Dendron

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Abstract:

Egg white lysozyme was chemically modified by PEGylated PAMAM 1st, 2nd and 3rd generation dendrons, which had 2, 4 and 8 PEG arms, respectively. The number of PEG chains introduced to the lysozyme molecule drastically increased with an increase in dendron generation, although the number of PEGylated PAMAM dendrons introduced decreased due to steric repulsion. The lytic activity of lysozyme to Micrococcus luteus cells was effectively inhibited by conjugating PEGylated PAMAM dendron to the lysozyme, indicating steric stabilization of PEG chains at the surface of lysozyme molecule. In addition, the enzymatic reaction of the lysozyme with oligosaccharide substrate was apparently accelerated by a substrate condensation effect due to the multi-armed structure of PEG.

Keywords: EGG WHITE LYSOZYME; ENZYME; MULTI-ARM STRUCTURE; PEGYLATION

Document Type: Research Article

DOI: http://dx.doi.org/10.1163/092050610X514557

Affiliations: 1: Department of Applied Chemistry, Graduate School of Engineering, Osaka Prefecture University, 1-1 Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan., Email: harada@chem.osakafu-u.ac.jp 2: Department of Applied Chemistry, Graduate School of Engineering, Osaka Prefecture University, 1-1 Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan

Publication date: January 1, 2011

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