Carbon isotope effect on the enzymatic decarboxylation of pyruvic acid

The decarboxylation of pyruvic acid by the thiamine pyrophosphate dependent pyruvate decarboxylase from brewer's yeast is accompanied by a carboxyl carbon isotope effect $\text{k}{}^{12}\text{k}{}^{13}\text{= 1.0083±0.0003}$ at 25°, pH 6.8. The small size of the isotope effect indicates that decarboxylation is not rate-determining in the overall reaction. The rate constant for decarboxylation of the enzyme-bound pyruvate-thiamine pyrophosphate complex is greater by about a factor of five than the rate constant for dissociation of this complex to form free pyruvate and the enzyme-thiamine pyrophosphate complex.     

A model of enzymatic decarboxylation of glutamic acid

Interaction of glutamate decarboxylase with its adequate substrate and some quasi-substrates was studied by spectrokinetic, quantum-chemical and some other approaches. It was shown that in the course of decarboxylation an abortive transamination of pyridoxal-5'-phosphate leading to the enzyme inactivation does occur. Identification of intermediate coenzyme-substrate complexes allowed to formulate a model of enzymatic decarboxylation taking into account both the main and abortive reactions. The analysis of electronic structure of the intermediates revealed some of the factors determining the functional specificity of the reaction under study.     

The influence of pH upon the kinetic parameters of the enzymatic hydrolysis of cellobiose with Novozym 188

We have studied experimentally within the pH range of 3.65-5.5 at 50 degrees C the hydrolysis of cellobiose with Novozym 188, a commercial product with high beta-1,4-glucosidase activity derived from Aspergillus niger. We used wide variations in the conversion to be able to apply the integral method and thus determine that there is substrate and mixed product inhibition. Whether the SES triple compound contributes to the formation of glucose does not influence the fitting of the experimental results to the theoretical model to any significant extent. We have established how pH affects the kinetic parameters and ascertained that pH 4.3 is the optimum for the conversion of cellobiose into glucose.     

A novel enzymatic decarboxylation of oxalic acid by the lignin peroxidase system of white-rot fungus Phanerochaete chrysosporium

Oxidation of veratryl alcohol by lignin peroxidase (LiP) was potently inhibited by oxalic acid. The inhibition analysis with Lineweaver-Burk plots clearly showed that the type of inhibition is non-competitive. The enzymatic oxidation of veratryl alcohol in the presence of 14C-oxalic acid yielded radioactive carbon dioxide. The results indicate that the apparent inhibition of LiP is caused by reduction of the veratryl alcohol cation radical intermediate back to the substrate level by oxalate, which is concomitantly oxidized to carbon dioxide.     

The influence of pH on the viscous behavior of starch-poly(ethylene-co-acrylic acid) complexes

Starch-poly (ethylene-co-acrylic acid) (EAA) complexes were prepared by jet-cooking mixtures of either cornstarch, waxy cornstarch or high amylose cornstarch with aqueous ammonia dispersions of EAA (4% EAA based on the weight of starch). Viscosities (η) were determined at temperatures ranging from 80°C to 22°C, and plots of log η versus 1/T (K⁻¹) were prepared. When cooked with EAA, cornstarch and waxy cornstarch showed major changes in viscous behavior between 50°C and 60°C. Above 50–60°C, viscosity increased markedly with a reduction in temperature; however, viscosity increased slowly below 50–60°C with an apparent activation energy for the process approximating that of water itself. The temperature dependence of the measured viscosity from 80°C to 60°C could be attributed to the large increase in size and complexity of the flowing particles as individual amylopectin molecules were bound together by complexed EAA. Apparently, complexing is essentially complete at 50°C. When high amylose cornstarch was cooked in the absence of EAA, retrogradation produced a sharp increase in log η at temperatures below about 50°C. However, if EAA is present, association between amylose molecules apparently takes place via complex formation rather than retrogradation, since log η increases sharply at about 70–80°C. Also, in contrast to cornstarch and waxy cornstarch, log η versus 1/T plots for high amylose cornstarch did not level off at low temperatures. In general, viscosities increased with the pH of the system, particularly when η was measured at high temperatures. This could result from improved complexing ability of EAA under high pH conditions, possibly due to reduced micelle size and maximum extension of polymer chains from micelle surfaces.     

The Hofer-Moest decarboxylation of D-glucuronic acid and D-glucuronosides

Research was undertaken to effect the oxidative decarboxylation of glycuronosides. Experiments with free D-glucuronic acid and aldonic acids were also executed. Both anodic decarboxylation and variants of the Ruff degradation reaction were investigated. Anodic decarboxylation was found to be the only successful method for the decarboxylation of glucuronosides. It was, therefore, proposed that glycuronosides can only undergo a one-electron oxidation to form an acyloxy radical, which decomposes to form carbon dioxide and a C-5 radical, that is, a Hofer-Moest decarboxylation. The radical is subsequently oxidized to a cation by means of a second one-electron oxidation. The cation undergoes nucleophilic attack from the solvent (water), whose product (a hemiacetal) undergoes a spontaneous hydrolysis to yield a dialdose (xylo-pentodialdose from D-glucuronosides).     

The enzymatic decarboxylation of hydroxypyruvate associated with purified pyruvate decarboxylase from wheat germ

Highly purified pyruvic decarboxylase (EC 4.1.1.1) from wheat germ catalyses the decarboxylation of hydroxypyruvate. A kinetic analysis of the activity of the enzyme with pyruvate and hydroxypyruvate as substrates suggests that a single enzyme is involved. The kinetics of decarboxylation are autocatalytic. The time lag before maximum activity is reached is affected by the concentration of hydroxypyruvate and the pH. The question whether or not hydroxypyruvate is a natural substrate for the enzyme remains unresolved, but it may be significant that at physiological pH (ca 7.5) the enzyme shows optimum activity with hydroxypyruvate, but negligible activity with pyruvate.