Poly Gamma Glutamic Acid: Effect On Inhibiting Dissolution.

Poly gamma glutamic acid (PGGA) is a HPA (homo polyamide) occurring naturally. It is made of D and L form of glutamic acid units which are typically connected by the amide linkages between the alpha-amino group and the gamma-carboxyl group as shown in the figure 4.1.Thus, it has resistance against the protein breaking enzymes known as proteases.Lvanovics discovered it as a capsule component of B.A (bacillus anthracis) which was released in the medium provided on aging and autolysis of the cell or during the process of autoclaving (G.Iv anovics et al.,1937) . Sa wamura (S.Sa wamura, 1913) was first to report that ‘Natto’, formed by the fermentation of Soya beans which is a traditional Japanese food is a mixture of poly gamma glutamic acid and fructan.

Zeeshan Qamar,currently working as a Researcher at Queen Mary, University of London (United Kingdom)is a dentist by profession. He recently completed his MSc in Oral Biology from Queen Mary, University of London. He recently published his Handbook on Flowable Dental Composites and various research papers. His research of interest includes polymers.