葡萄糖功能化无规聚合物与凝集素的相互识别

Mutual Recognition of Glucose Functionalized Random Polymers with Lectins

以6-O-乙烯基己二酸-D-吡喃型葡萄糖(OVNGlu)和温敏性的2-甲基-2-丙烯酸-2-甲氧基乙氧基乙酯(DEGMA)为原料,通过酶促反应和可逆加成-断裂链转移(RAFT)聚合制备了温度敏感型的葡萄糖无规聚合物P(DEGMA-co-OVNGlu)。采用傅里叶变换红外光谱仪(FTIR)、核磁共振氢谱(1HNMR)、凝胶渗透色谱(GPC)、紫外-可见分光光度计(UV-Vis)和动态光散射(DLS)等对聚合物的结构及其与凝集素(Con A)之间的相互识别性能进行了研究。结果表明,P(DEGMA-co-OVNGlu)成功制备。紫外和动态光散射结果表明,含葡萄糖的无规聚合物对ConA具有一定的识别能力,并且随着缀合时间的延长,在20 min时,聚合物与凝集素的识别达到饱和,随后逐渐形成交联结构。

Temperature-sensitive glucose random polymers with different molar ratio of 6-O-vinyladipoyl-α-D-galactose(OVNGlu)to thermoresponsive diethyleneglycol methacrylate(DEGMA),P(DEGMA-coOVNGlu)were prepared by enzymatic reaction and reversible addition-fragmentation chain transfer(RAFT)polymerization.The polymers and glycopolymer-lectin(ConA)mutual recognition were studied by means of Fourier transform infrared spectroscopy(FTIR),proton nuclear magnetic resonance spectroscopy(~1HNMR),gel permeation chromatography(GPC),ultraviolet spectrophotometer(UV-Vis)and dynamic light scattering(DLS).The results showed that the polymers were successfully prepared.Ultraviolet and dynamic light scattering results revealed that the random polymers containing glucose hada certain ability torecognize ConA,with the extension of conjugation time,the recognition of glycopolymer and lectin reached saturation at 20 min,and then gradually formed cross-link structure.