Textile Science and Engineering (한국섬유공학회지)

The Korean Fiber Society (한국섬유공학회)
권호 표지

Effect of Tyrosinase and Polyphenol Compounds on Hydrogelation of Silk Fibroin

실크 피브로인 수화 겔의 형성에 미치는 티로시나아제 및 폴리페놀 화합물의 영향

  • Park, Ji-Hun (Department of Advanced Organic Materials & Textile System Engineering, Chungnam National University) ;
  • Jeong, Lim (Department of Advanced Organic Materials & Textile System Engineering, Chungnam National University) ;
  • Park, Won-Ho (Department of Advanced Organic Materials & Textile System Engineering, Chungnam National University)
  • 박지훈 (충남대학교 바이오응용화학부 유기소재.섬유시스템) ;
  • 정임 (충남대학교 바이오응용화학부 유기소재.섬유시스템) ;
  • 박원호 (충남대학교 바이오응용화학부 유기소재.섬유시스템)
  • Received : 2009.01.23
  • Accepted : 2009.02.04
  • Published : 2009.04.30
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Abstract

The formation of silk fibroin (SF) hydrogel can be adjusted by changing physical conditions such as concentration of SF aqueous solution, temperature, pH and salts. In this study, tyrosinase (Tyr), which is an enzyme catalyzing the oxidation of phenols such as tyrosine, was used to decrease the gelation time of SF aqueous solution under a fixed conditions. Tyr oxidizes a broad range of phenols into very reactive o-quinones, and consequently quinones undergo non-enzymatic reactions with various nucleophiles. So it is expected that the gelation time of SF aqueous solution could be decreased by polyphenol compound such as caffeic acid and chlorogenic acid. The color of SF aqueous solutions containing Tyr was changed into deeper yellow with Tyr concentration, and also the gelation time of SF aqueous solution slightly decreased. However, the effect of Tyr concentration on gelation time of SF aqueous solution was not significant due to the locational hindrance of tyrosyl residues in SF. Absorbance at 550 nm also showed conformational transition (random coil to $\beta$-sheet conformation) of SF structure. When polyphenol compounds were added into SF/Tyr aqueous solution, the gelation time slightly decreased. However, the phase separation occurred when polyphenol compounds more than 5 mM were added. The results obtained in this study indicate that enzyme and additives have a potential to regulate the gelation behavior of SF aqueous solution, to some extent.

Keywords

Acknowledgement

Supported by : 지식경제부

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