Microencapsulation of bovine liver arginase: Characterization and in vivo evaluation of its effect on the growth of the L1210 murine leukaemia

Abstract

Bovine liver arginase (EC 3.5.3.1) was encapsulated within nylon membrane microcapsules by the process of interfacial polymerization. The effect of microencapsulation on the properties of arginase was investigated. The K m, pH optimum and temperature stability at 37°C of arginase, were not significantly altered. The microencapsulated enzyme was much less stable at temperatures between 50 and 70°C than the free enzyme. Native arginase was inactivated by exposure to proteolytic enzymes, whereas microencapsulated arginase was much more resistant to proteolysis. A preliminary investigation of the effectiveness of the microencapsulated enzyme against the L1210 murine leukaemia in vivo has been made.