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. 2019 Dec 27;6(1):e03096.
doi: 10.1016/j.heliyon.2019.e03096. eCollection 2020 Jan.

The effectiveness of plant hydrocolloids at maintaining the quality characteristics of the encapsulated form of L-phenylalanine-ammonia-lyase

Olga Babich  1   2 , Lyubov Dyshlyuk  3 , Svetlana Noskova  2 , Alexander Prosekov  1 , Svetlana Ivanova  3   4 , Valery Pavsky  3   4
Affiliations

The effectiveness of plant hydrocolloids at maintaining the quality characteristics of the encapsulated form of L-phenylalanine-ammonia-lyase

Olga Babich et al. Heliyon. .

Abstract

The effect of three types of polysaccharides (agar-agar, carrageenan, hydroxypropyl methylcellulose) on the activity and stability during storage at given temperature conditions of the enzyme preparation L-phenylalanine ammonia-lyase was studied. It was found that the most suitable storage temperature for encapsulated L-phenylalanine-ammonia-lyase is room temperature up to 25 °C for all samples of capsules from plant polysaccharides. Samples of capsules with agar-agar and hydroxypropyl methylcellulose under different temperature conditions inhibited the decrease in enzyme activity, which in other samples of capsules reached 90% in 6 months of storage. In samples of capsules with carrageenan at temperatures of 4 °C and 30 °C, there was a significant decrease in the activity of the enzyme preparation. Selection of capsule samples from plant polysaccharides suitable for L-phenylalanine-ammonia-lyase replacement therapy is done after studying the mechanisms of capsule destruction under conditions close to the conditions of the gastrointestinal tract, to which the next stage of our research will be devoted.

Keywords: Biotechnology; Capsules; Enzyme preparation; Natural polysaccharides; Pharmaceutical chemistry; Pharmaceutical science; Phenylalanine ammonia-lyase; Phenylketonuria; Stability.

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Figures

Figure 1
Figure 1
Capsules based on vegetable hydrocolloids: 1 – formulation No. 5; 2 – formulation No. 18.
Figure 2
Figure 2
Changes in the activity of PAL enzyme preparation when stored in different encapsulated dosage forms: 0 – native PAL preparation without capsule shell; 1 – capsule sample No. 4; 2 – sample capsule No. 5; 3 – capsule sample No. 10; 4 – capsule sample No. 15; 5 – capsule sample No. 18; 6 – capsule sample No. 24. The data are expressed as mean ± standard deviation (n = 3).
Figure 3
Figure 3
The change in the activity of the PAL enzyme preparation in an encapsulated dosage form (A) capsule sample No. 4, (B) capsule sample No. 5, (C) capsule sample No. 10, (D) capsule sample No. 15, (E) capsule sample No. 18, (F) capsule sample No. 24 during storage at different temperatures: 1–4°С, 2–15°С, 3–25°С, 4–30°С. The data are expressed as mean ± standard deviation (n = 3).
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