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KMID : 0604520070330020093
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Journal of the Society of Cosmetic Scientists of Korea
2007 Volume.33 No. 2 p.93 ~ p.97
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A Study on the Stabilization of the Papain Enzyme in the Moderately Concentrated Anionic Surfactant System
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Kim Ji-Yeong
Kim Jin-Woo
Kim Yong-Jin
Lee Jae-Wook
Lee Hae-Kwang
Kang Hak-Hee
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Abstract
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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.
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KEYWORD
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papain enzyme, encapsulation ion complex, sodium lauroyl sarcosinate, polyquaternium-6, anionic surfactant
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