초록
일반적으로 음이온 계면활성제는 효소의 disulfide bond를 분해시켜 효소의 활성이 없어진다. 따라서 특정한 캡슐에 효소를 포집하여 안정도를 증대시킨다. 본 연구에서는 polyethylene glycol (PEG), polypropylene glycol (PPG), 그리고 PEG-PPG-PEG block copolymer 등의 폴리올을 이용하여 papain 효소의 안정도를 증대시켰다. Energy dispersive spectroscopy (EDS)와 confocal laser scanning microscope (CLSM) 분석을 통하여 폴리올은 고분자층과 효소의 중간에 위치하며, 이들은 완충액으로 작용하여 효소의 안정도를 증대시키는 것으로 확인하였다. 또한, 이온 복합체를 이용하여 다층 캡슐을 제조하여 wash-off 형태의 세정제에 응용하였다. 세정제 내에서 계면활성제와 물은 효소캡슐의 표면에 분산되었으며, 캡슐의 중앙부분으로 서서히 침투되었다. 반면에 본 연구에서 사용된 sodium lauroyl sarcosinate와 polyguaternium-6는 물이 효소부분으로 침투하지 않는 것을 in vivo 시험을 통하여 확인하였다.
Even in the moderately concentrated anionic surfactant system, some special encapsulation method can shield the papain enzyme from proteolytic attacks. The stabilization of enzyme has been a major issue for successful therapies. In this study, we first stabilized an enzyme, papain in the microcapsules by using polyols, polyethyleneglycol (PEG), poly-propyleneglycol (PPG), and PEG-PPG-PEG block copolymer. In the analysis of EDS and CLSM, it was demonstrated that polyols are effectively located in the interface of papain and polymer. Polyols located in the interface had an ability to buffer the external triggers by hydrophobic partitioning, preventing consequently the catalytic activity of papain in the micro-capsules. Second. we introduced multi-layer capsulation methods containing ion complex. Such a moderately concentrated anionic surfactant system as wash-off cleansers, surfactants and waters can cause instability of entrapped enzymes. Surfactants and water in our final products swell the surface of enzyme capsules and penetrate into the core so easily that we can not achieve the effect of enzyme, papain. In this case, the ion complex multi-layer capsule composed of sodium lauroyl sarcosinate and polyquaternium-6 could effectively prevent water from penetration into the core enzyme, followed by in vivo test, and evaluate the stratum corneum (SC) turn-over speed.
