Issue 44, 2020

The ratio of hydrogelator to precursor controls the enzymatic hydrogelation of a branched peptide

Abstract

Here, we report an apparently counterintuitive observation, in which a lower volume fraction of a branched peptide forms a stronger hydrogel after an enterokinase (ENTK) cleaves off the branch from the peptide. By varying the ratios of the branched peptide and ENTK and analysing the ratio of hydrogelator to precursor (H/P) in the enzymatic proteolysis reaction, our study shows that the H/P ratio controls the critical strain of the hydrogel formed, through enzymatic cleavage of the branch from the peptide. This work demonstrates that emergent properties (e.g., hydrogelation) of peptide assemblies, resulting from enzymatic noncovalent synthesis (ENS), are context-dependent, while also providing insights for developing dynamic soft materials via ENS.

Graphical abstract: The ratio of hydrogelator to precursor controls the enzymatic hydrogelation of a branched peptide

Supplementary files

Article information

Article type
Communication
Submitted
13 Maijs 2020
Accepted
27 Jūl. 2020
First published
29 Jūl. 2020

Soft Matter, 2020,16, 10101-10105

The ratio of hydrogelator to precursor controls the enzymatic hydrogelation of a branched peptide

J. Guo, H. He, B. J. Kim, J. Wang, M. Yi, C. Lin and B. Xu, Soft Matter, 2020, 16, 10101 DOI: 10.1039/D0SM00867B

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