功能化离子液体化学修饰猪胰脂肪酶的催化性能

选取氯化1-羧甲基-3-甲基咪唑、氯化1-羧甲基-3-乙基咪唑、氯化1-羧甲基-3-丁基咪唑3种离子液体对猪胰脂肪酶(PPL)进行化学修饰,得到3种修饰的脂肪酶分别命名为PPL-M、PPL-E、PPL-B。以三乙酸甘油酯水解为模型反应,考察离子液体修饰前后PPL的活力、热稳定性、耐有机溶剂性等酶学性质,并通过紫外光谱研究修饰对PPL空间结构的影响。结果表明:修饰后PPL的活力明显提高,对温度和pH的敏感度降低。修饰酶的热稳定性明显提高,在高浓度的甲醇及N,N-二甲基甲酰胺(DMF)中仍能保持游离酶活力的100%。修饰后酶的特征吸收峰发生红移,吸收强度增强,修饰后酶的微环境发生了改变。     

水溶性有机溶剂对Fe3O4磁性纳米粒子过氧化物酶样活性的影响

采用化学共沉淀法合成10nm的Fe3O4磁性纳米粒子(MNPs)。以辣根过氧化物酶(HRP)为对照,研究了四氢呋喃、1,4-二氧六环、丙酮、N,N-二甲基酰胺、甲醇和二甲亚砜等6种水溶性有机溶剂对Fe3O4MNPs过氧化物酶样活性的影响。结果表明,在有机溶剂浓度(V/V)为30%～75%时,Fe3O4MNPs相对酶活力迅速下降至近于完全失活。在15%有机溶液中,Fe3O4MNPs的最适反应温度多为50oC,最适反应pH在3.6左右。经15%有机溶液处理后的水相反应酶活显示,Fe3O4MNPs表现出对有机溶剂较强的热稳定性和pH稳定性,且对75%有机溶液也具有良好的稳定性。以上多数性质均优于相同条件下的HRP组,表明Fe3O4MNPs是一种比HRP对水溶性有机溶剂更稳定的过氧化物酶。由于Fe3O4MNPs具有易制备、成本低、易于磁分离和可循环使用的特点,因此其具有替代HRP用于有机催化的应用潜力。     

有机溶剂对蜡蚧菌几丁质酶的影响

以蜡蚧菌(Ll)发酵液为材料,经硫酸铵沉淀、离子交换和凝胶过滤,获得部分纯化的Ll几丁质酶(EC3. 2. 1. 14)制剂.研究了不同有机溶剂对Ll几丁质酶的影响.结果表明,丙三醇、甲醛和戊二醛对几丁质酶有抑制作用;丙酮对酶有激活作用;甲醇、乙醇、正丁醇和乙二醇在低浓度时对酶有激活作用,随着浓度的升高表现出抑制作用;二氧六环的浓度低于6 %时对酶的影响不明显,而高于6 %时对酶则有激活作用.     

葡萄糖氧化酶的有机相共价固定化

将葡萄糖氧化酶(GOD)在最适pH条件下冻干后,以戊二醛活化的壳聚糖为载体,分别在传统水相和1,4-二氧六环、乙醚、乙醇三种不同的有机相中进行共价固定化。通过比较水相固定化酶和有机相固定化酶的酶比活力、酶学性质及酶动力学参数,考察酶在有机相中的刚性特质对酶在共价固定化过程中保持酶活力的影响。结果表明,戊二醛浓度为0.1%、加酶量为80 mg/1 g载体、含水1.6%的1,4-二氧六环有机相固定化GOD与水相共价固定化GOD相比,酶比活力提高2.9倍,有效酶活回收率提高3倍;在连续使用7次后,1,4-二氧六环有机相固定化GOD的酶活力仍为相应水相固定化酶的3倍。在酶动力学参数方面,不论是表观米氏常数,最大反应速度还是转换数,1,4-二氧六环有机相固定化的GOD(Kmapp=5.63 mmol/L,Vmax=1.70μmol/(min.mgGOD),Kcat=0.304 s-1)都优于水相共价固定化GOD(Kmapp=7.33 mmol/L,Vmax=1.02μmol/(min.mg GOD),Kcat=0.221 s-1)。因此,相比于传统水相,GOD在合适的有机相中进行共价固定化可以获得具有更高酶活力和更优催化性质的固定化酶。该发现可能为酶蛋白在共价固定化时因构象改变而丢失生物活性的问题提供解决途径。     

辣根过氧化物酶同工酶在不同介质中的动力学

本文研究了辣根过氧化物酶［ＥＣ１．１１．１．７］同工酶的联苯胺动力学。结果表明：其酸性酶和碱性酶的最适ｐＨ均为５．８左右。二者最适有机溶剂浓度略有差异：酸性酶最适乙醇浓度为５０％,最适二氧六环浓度为４０％;而碱性酶则分别为６０％和５０％。在水溶剂中,酸性酶为米氏酶,碱性酶为正协同的别构酶;在有机溶剂（如：乙醇、二氧六环）中,酸性酶为正协同的别构酶,碱性酶则仍为正协同的别构酶。即有机溶剂可能使酶构象发生变化。     

辣根过氧化物酶同工酶在不同介质中的动力学

本文研究了辣根过氧化物酶［ＥＣ１．１１．１．７］同工酶的联苯胺动力学。结果表明：其酸性酶和碱性酶的最适ｐＨ均为５．８左右。二者最适有机溶剂浓度略有差异：酸性酶最适乙醇浓度为５０％,最适二氧六环浓度为４０％;而碱性酶则分别为６０％和５０％。在水溶剂中,酸性酶为米氏酶,碱性酶为正协同的别构酶;在有机溶剂（如：乙醇、二氧六环）中,酸性酶为正协同的别构酶,碱性酶则仍为正协同的别构酶。即有机溶剂可能使酶构象     

有机溶剂中青霉素酰化酶催化的动力学与热力学

用电泳纯巨大芽孢杆菌胞外青霉素酸化酶,研究其在乙醇、正丙醇、异丙醇、正丁醇、丙酮、二氧六环、四氢呋喃等有机溶剂存在下的动力学和热力学特性,并与相应的溶液酶作比较,探讨溶剂酶（有机溶剂存在下的酶）和溶液酶在催化活性及分于构象方面的特性。     

胡子鲶消化道黏膜ACP、ALP、ATPase、NSE、POX和SDH的组织化学定位

目的研究胡子鲶(Clarias fuscus)消化道黏膜酸性磷酸酶(ACP)、碱性磷酸酶(ALP)、腺苷三磷酸酶(ATPase)、非特异性酯酶(NSE)、过氧化物酶(POX)和琥珀酸脱氢酶(SDH)等6种重要酶的分布与组织定位。方法在胡子鲶消化道7个部位取样,采用冰冻切片和组织化学方法检测酶活性。结果 ACP在胃贲门和前肠活力最高,食道、中肠和后肠次之,胃体和胃幽门酶活力显著较低。ALP在肠道各部位活力较高,在食道和胃中酶活力显著较低。ATPase除在食道酶活力显著较低外,在消化道其他部位均有较高的活力。NSE在胃幽门和后肠酶活力显著较高,胃贲门和胃体次之,在食道、前肠和中肠酶活力显著较低。POX主要分布于后肠、胃体和幽门,在胃贲门和前肠酶活力显著较低。SDH在胃和前肠酶活力较高,中肠和后肠次之,食道中酶的活力微弱。结论根据6种酶的主要功能和各自的分布特点可推断,胡子鲶前肠和中肠有较强的吸收蛋白质和细胞内消化功能,胃幽门是脂类的主要消化部位,前肠和中肠是营养物质吸收的主要部位。     

乌鳢消化道黏膜6种重要酶的组织化学定位

目的研究乌鳢消化道黏膜酸性磷酸酶(ACP)、碱性磷酸酶(ALP)、腺苷三磷酸酶(ATPase)、非特异性酯酶(NSE)、过氧化物酶(POX)、琥珀酸脱氢酶(SDH)等6种重要酶的分布与组织定位。方法从乌鳢食道、胃贲门、胃体、胃幽门、幽门盲囊、前肠、中肠和后肠等8个部位取材,利用冰冻切片进行酶组织化学染色和光密度定量分析。结果 ACP主要分布于中肠和后肠黏膜上皮细胞底部,食道、贲门和胃体酶活力微弱。ALP主要分布于前肠和中肠黏膜上皮细胞顶部和基底部,胃中酶活力明显较弱。ATPase主要分布于胃腺中,食道中酶活力明显较弱。NSE主要分布于胃体上皮细胞和腺体中,后肠中酶活力明显较弱。POX在贲门和胃体的腺上皮细胞中活力最强,食道和胃幽门中活力明显较弱。SDH在贲门和胃体的腺体中活力最强,食道中活力微弱。结论乌鳢消化道黏膜6种酶的分布表明其中肠和后肠有较强吸收蛋白质和细胞内消化功能,胃体是脂类的主要消化部位,前肠和中肠是营养物质吸收的主要部位。     

PEG修饰的辣根过氧化物酶及其在非水介质中的性质

酶的化学修饰可以明显提高酶在有机相中的活力。通过氧化过氧化物酶（ＨＲＰ）的糖链后引入氨基再连接甲氧基聚乙醇（ＰＥＧ）５０００和在酶的肽链上连接ＰＥＧ５０００,发现ＨＲＰ多肽链上修饰后的酶在水相中的活力几乎没有变化,但通过氧化糖链连接ＰＥＧ的酶在水相中的活力下降近２倍。在甲苯及二氧六环含量较高的体系中,修和均呈上升趋势。特别在甲苯体系中两种修饰酶活力都比未经修饰的酶提高了近２倍。稳定性研究表明,不论     

有机溶剂微扰葡萄糖淀粉酶时的紫外、荧光和红外光谱

本文结果表明:(1)酶体系中随有机溶剂含量增加,紫外吸收亦随之增加,表明芳香氨基酸更充分地暴露,分子更趋于伸展;(2)酶的荧光发射随有机溶剂量增加而稍有变化,但当溶剂量达到一定值时[对乙二醇为35％(V/V)],荧光发射强度显著增加,表明酶分子构象受溶剂影响有一个极限值;(3)酶的傅立叶红外光谱表明,有机溶剂侧链的疏水性愈强,微扰后C=O,C—N,O—H等共价键的吸收峰变得愈宽,愈强,肽链愈伸展。     

CD and small-angle x-ray scattering of silk fibroin in solution

We investigated the structure of silk fibroin dissolved in water and in water-organic solvent mixtures by CD and small-angle x-ray scattering (SAXS). CD spectra indicated a disordered secondary structure in water and a beta-sheet conformation in aqueous organic solvents, such as methanol, dioxane, and trifluoroethanol (in trifluoroethanol a transient form evolving toward beta-sheet conformation was seen just after dissolution). The SAXS technique indicated the presence of fibroin particles of lamellar shape. The molecular weight was 188,000 daltons in water and 302,000 daltons in aqueous methanol.     

Water-induced precipitation of cholesterol dissolved in organic solvents in the absence and presence of surfactants and salts

The precipitation of cholesterol dissolved in organic solvents, viz. methanol, ethanol, n-propanol, isopropanol, acetone and 1,4-dioxane, by the addition of water has been studied. The effects of the solvents towards the precipitation follow the order: methanol greater than ethanol greater than acetone greater than dioxane greater than n-propanol greater than iso-propanol, the solvent dioxane however exhibits a change in the order at higher concentration. Additives like Triton X-100, sodium cholate, sodium deoxycholate, sodium dehydro cholate, sodium salicylate and sodium chloride have some protective action against precipitation, the maximum protection being that of Triton X-100. The additives have shown better protective action in propanols and dioxane than in methanol, ethanol and acetone. Analysis of solvent composition and dielectric constant has revealed specific solvent effects on the water-induced precipitation of cholesterol. Thermodynamic analysis of the precipitation phenomenon and the unique role of solvent structure on cholesterol precipitation has been discussed.     

Effects of water miscible organic solvents on the activity and conformation of the Baeyer-Villiger monooxygenases from Thermobifida fusca and Acinetobacter calcoaceticus: a comparative study

A broader exploitation of enzymes in organic synthesis can be achieved by increasing their tolerance toward organic solvents. In this study, the stability and activity of Baeyer–Villiger monooxygenases from Thermobifida fusca (PAMO) and Acinetobacter sp. (CHMO) in the presence of water miscible organic solvents were compared. PAMO was more stable than CHMO. The concentration of solvent (v/v) at which it halved its activity (C₅₀) was 4‐ to 16‐fold higher than that observed for CHMO. For PAMO, the C₅₀ varied from 16% to 55% of solvent and followed the destabilizing order methanol < ethanol < 1,4‐dioxane < acetonitrile < trifluoroethanol. In the case of CHMO, the maximal C₅₀ was 7% with methanol and even lower with the other solvents. Therefore, methanol was the most tolerated solvent. In the case of PAMO, methanol induced a significant increase of enzyme activity (up to fivefold), which was optimal at 20% (v/v) solvent. Only minor spectral variations were observed with PAMO in 20% methanol, suggesting that the increase of activity observed in this condition is not due to marked conformational changes. Fluorescence and circular dichroism analyses showed that the lower stability of CHMO toward organic solvent correlates with a more pronounced destructive effect on its secondary and tertiary structure. A possible rationale for the higher stability of PAMO could be inferred from inspection of the PAMO and CHMO (two enzymes of similar size) structure, which revealed a higher (up to twofold) number of ionic bridges in PAMO with respect to CHMO. Biotechnol. Bioeng. 2011; 108:491–499. © 2010 Wiley Periodicals, Inc.     

Examination of the solvent perturbation technique as a method to identify enzyme catalytic groups

The present study was undertaken for the purpose of evaluating the solvent perturbation technique as a method to identify enzyme catalytic residues. For establishment of expected directions and sizes of pKa perturbations for different types of acids in different classes of solvents, a study of the pKa of a series of acids in mixed solvent systems was carried out. Consistent with previous findings, the presence of organic solvents (25% v/v) increased the pKa values of neutral acids while it decreased or did not change the pKa values of cationic acids. The size of the perturbation observed was dependent on the nature of the organic solvent and on the polarity of the neutral form of the acid. The solvent perturbation studies were then extended to the catalytic aspartate residue of yeast hexokinase. The pKa of this residue was determined from the MgATP V/K profile measured in the presence and absence of organic solvents (25% v/v). While dimethylformamide and methanol induced small but perhaps significant increases in the observed pKa, dimethyl sulfoxide and propylene glycol did not. The pKa values, from the MgATP V/K profiles measured in the presence of fully saturating glucose, were not significantly increased by the organic solvents. The pKi vs. pH profile for the competitive inhibitor lyxose was also measured in the presence and absence of organic solvents. While methanol (25% v/v), dimethylformamide (25% v/v), and dioxane (17.5% v/v) induced a large increase in the pKa, propylene glycol and dimethyl sulfoxide (25% v/v) did not. The results from this investigation indicate that the solvent perturbation technique should not be relied upon indiscriminately.     

Papain kinetics in the presence of a water-miscible organic solvent

The effects of various concentrations of a water-miscible organic solvent [a 7:3 (v/v) mixture of N, N dimethylformamide and dimethylsulfoxide] on the kinetics of papain have been investigated. The parameters k(cat) and K(m) for the amidase and esterase activity of papain using N-alpha-benzoyl-DL-arginine-p-nitroanilide (BAPNA) and N-alpha-benzoyl-L-arginine ethyl ester (BAEE) as substrates were determined. For both types of activity, k(cat) initially increased (up to about 15% solvent), and then decreased with increasing concentrations of organic solvent. In contrast, K(m) increased sharply with the organic solvent concentration. Active site titration at 0 and 50% solvent indicated no change in the amount of active enzyme. Fluorometric measurements of the emission spectrum of papain did not indicate any major conformational changes with increasing concentrations of organic solvent.     

Effect of dioxane on the structure and hydration-dehydration of alpha-chymotrypsin as measured by FTIR spectroscopy

A new experimental approach based on FTIR spectroscopic measurements was proposed to study simultaneously the adsorption/desorption of water and organic solvent on solid enzyme and corresponding changes in the enzyme secondary structure in the water activity range from 0 to 1.0 at 25 degrees C. The effect of dioxane on the hydration/dehydration and structure of bovine pancreatic alpha-chymotrypsin (CT) was characterized by means of this approach. Dioxane sorption exhibits pronounced hysteresis. No sorbed dioxane was observed at low water activities (a(w)<0.5) during hydration. At a(w) about 0.5, a sharp increase in the amount of sorbed dioxane was observed. Dioxane sorption isotherm obtained during dehydration resembles a smooth curve. In this case, CT binds about 150 mol dioxane/mol enzyme at the lowest water activities. Three different effects of dioxane on the water binding by the initially dried CT were observed. At a(w)<0.5, water adsorption is similar in the presence and absence of dioxane. It was concluded that the presence of dioxane has little effect on the interaction between enzyme and tightly bound water at low a(w). At a(w)>0.5, dioxane increases the amount of water bound by CT during hydration. This behavior was interpreted as a dioxane-assisted effect on water binding. Upon dehydration at low water activities, dioxane decreases the water content at a given a(w). This behavior suggests that the suppression in the uptake of water during dehydration may be due to a competition for water-binding sites on chymotrypsin by dioxane. Changes in the secondary structure of CT were determined from infrared spectra by analyzing the structure of amide I band. Dioxane induced a strong band at 1628 cm(-1) that was assigned to the intermolecular beta-sheet aggregation. Changes in the intensity of the 1628 cm(-1) band agree well with changes in the dioxane sorption by CT. An explanation of the dioxane effect on the CT hydration and structure was provided on the basis of hypothesis on water-assisted disruption of polar contacts in the solid enzyme. The reported results demonstrate that the hydration and structure of alpha-chymotrypsin depend markedly on how enzyme has been hydrated - whether in the presence or in the absence of organic solvent. A qualitative model was proposed to classify the effect of hydration history on the enzyme activity-a(w) profiles.     

How do organic solvents affect peroxidase structure and function?

The effect of organic solvents on horseradish peroxidase structure and function has been studied. Some, but not complete, enzyme denaturation occurs even in low volumes of water-miscible organic solvents (e.g., greater than 30% v/v dioxane, greater than 50% v/v methanol, and greater than 20% v/v acetonitrile) as determined by the decreased difference between the fluorescence of peroxidase's sole tryptophan residue and free L-tryptophan in solution. Absorbance and electron paramagnetic resonance spectroscopies indicate exposure of peroxidase's active site to the organic solvent. This reduces the local polarity in the enzyme's active site and results in stronger hydrogen bonding of phenolic substrates to the enzyme. In extreme cases (e.g., 95% v/v dioxane, 90% v/v acetonitrile, and ethyl and butyl acetate containing 2 and 1% v/v aqueous buffer, respectively), the transition state of the enzymic reaction is sufficiently perturbed so as to alter the magnitude of the Hammett rho value. This is most likely the result of the increased strength of hydrogen bonding between electron-donating alkoxyphenols (negative sigma values) and an electrophilic group in the enzyme's active site, thereby reducing catalytic efficiencies for such substrates relative to alkyl- and chlorophenols. Perhaps the most important effect of the organic solvent, however, is the significant ground-state stabilization of phenolic substrates in organic media as opposed to aqueous buffer. This stabilization can account for nearly 4 orders of magnitude in reduction of catalytic efficiency and is manifested in increased Km's. This study indicates that enzymes can maintain much of their native active-site structure in organic media and that the effect of solvent on substrate thermodynamics must be considered.     

Effect of dioxane on the structure and hydration–dehydration of α-chymotrypsin as measured by FTIR spectroscopy

A new experimental approach based on FTIR spectroscopic measurements was proposed to study simultaneously the adsorption/desorption of water and organic solvent on solid enzyme and corresponding changes in the enzyme secondary structure in the water activity range from 0 to 1.0 at 25 °C. The effect of dioxane on the hydration/dehydration and structure of bovine pancreatic α-chymotrypsin (CT) was characterized by means of this approach. Dioxane sorption exhibits pronounced hysteresis. No sorbed dioxane was observed at low water activities (a_w < 0.5) during hydration. At a_w about 0.5, a sharp increase in the amount of sorbed dioxane was observed. Dioxane sorption isotherm obtained during dehydration resembles a smooth curve. In this case, CT binds about 150 mol dioxane/mol enzyme at the lowest water activities. Three different effects of dioxane on the water binding by the initially dried CT were observed. At a_w < 0.5, water adsorption is similar in the presence and absence of dioxane. It was concluded that the presence of dioxane has little effect on the interaction between enzyme and tightly bound water at low a_w. At a_w > 0.5, dioxane increases the amount of water bound by CT during hydration. This behavior was interpreted as a dioxane-assisted effect on water binding. Upon dehydration at low water activities, dioxane decreases the water content at a given a_w. This behavior suggests that the suppression in the uptake of water during dehydration may be due to a competition for water-binding sites on chymotrypsin by dioxane. Changes in the secondary structure of CT were determined from infrared spectra by analyzing the structure of amide I band. Dioxane induced a strong band at 1628 cm^?1 that was assigned to the intermolecular β-sheet aggregation. Changes in the intensity of the 1628 cm^?1 band agree well with changes in the dioxane sorption by CT. An explanation of the dioxane effect on the CT hydration and structure was provided on the basis of hypothesis on water-assisted disruption of polar contacts in the solid enzyme. The reported results demonstrate that the hydration and structure of α-chymotrypsin depend markedly on how enzyme has been hydrated — whether in the presence or in the absence of organic solvent. A qualitative model was proposed to classify the effect of hydration history on the enzyme activity-a_w profiles.