Influence of pH on the appearance of active peptides in the course of peptic hydrolysis of bovine haemoglobin

Influence of pH on the appearance of active peptides in peptic hydrolysis of bovine haemoglobin was studied in a homogenous phase system. Six active peptides were studied: three hemorphins: LVVH-7 (beta 31-40), VVH-7 (beta 32-40), VVH-4 (beta 32-37), one bradykinin-potentiating peptide (alpha 110-125), one antibacterial peptide (alpha 1-23), and neokyotorphin (alpha 137-141). The influence of pH was investigated in the course of the hydrolysis of haemoglobin by pepsin at 23 degrees C in acetate buffer at pH 3.5, pH 4.5, and pH 5.5. The hydrolysis of haemoglobin was studied in the presence or absence of urea. The haemoglobin hydrolysis at pH 4.5 is taken as a reference. Two different mechanisms of hydrolysis were observed: "one by one" for native haemoglobin hydrolysis at pH 4.5 and 5.5, and "zipper" for denatured haemoglobin at pH 3.5, pH 4.5, and pH 5.5, and native haemoglobin at pH 3.5. Whatever the pH and medium, a selectivity change by the pepsin was noticed. In the presence of urea, there are two phenomena: some peptides are preferentially produced at pH 3.5 and other peptides at pH 5.5, which seems to favour one particular site of pepsin that is cut. In the absence of urea, these active peptides reached a higher concentration at pH 3.5. In order to prepare these six active peptides, it is suitable to hydrolyse haemoglobin in the absence of urea at pH 3.5 (this pH denatures haemoglobin) where a "zipper" mechanism is obtained, and the peptide quantity is more significant at pH 3.5 than at pH 4.5.     

Unusual pattern of nucleoside polyphosphate hydrolysis by the acid phosphatase (optimum pH = 2.5) of Escherichia coli.

An acid phosphatase with an optimum pH of 2.5, was partially extracted by a single wash of whole cells of E. coli by 1 mM EDTA 50 mM Tris buffer pH 7.8. Its enrichment coefficient in this extract was about 100. Ribonucleoside polyphosphates were hydrolyzed by the enzyme at very different rates according both to the nature of the base and the position of the phosphate group. UTP and ppGpp were the most sensitive. The significance of these differences are briefly discussed.     

The hydrolysis of triacylglycerol and diacylglycerol by a rat brain microsomal lipase with an acidic pH optimum.

Lipase activity towards triacylglycerol and diacylglycerol was measured at pH 4.8 using a microsomal preparation from rat brain as the enzyme source. The optimal pH for the hydrolysis of triacylglycerol was 4.8, with only minor lipolytic activity in the alkaline pH range. Diacylglycerol was the major product of triacylglycerol hydrolysis, with only little monoacylglycerol being formed. When diacylglycerol was the starting substrate it was hydrolyzed at a rate 10-fold greater than triacylglycerol, and the product was monoacylglycerol. The enzyme showed positional specificity for the fatty acid moieties located at the primary positions of sn-glycerol. 1,3-Diacylglycerol was hydrolyzed at greater than twice the rate of the corresponding 1,2(2,3)-isomer.     

Concerning two-metal cooperativity in model phosphate hydrolysis

Three series of bimetallic ligands were tested for cooperativity in the hydrolysis of phosphate esters. It was shown that rate enhancements were in part contributed by binding to the hydrophobic linkers when the substrates were also hydrophobic, and two metal cooperativity was not found to be present. Kinetic order tests were performed and shown to be superior to previous methods for analyzing cooperativity.     

Electrochemical consideration on the optimum pH of bilirubin oxidase

Steady-state current-potential curves were obtained for the direct electron transfer (DET) of bilirubin oxidase (BOD) at a highly oriented pyrolytic graphite electrode, and the theoretical analysis based on nonlinear regression enabled us to determine the formal redox potential (E degrees') of BOD in a wide pH range of 2.0 to 8.5. Cyclic voltammetric measurements were also performed for substrates, including p-phenylenediamine (PPD), o-aminophenol (OAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and their E degrees ' values or the anodic peak potentials (for OAP) were determined at various pH values. The difference in the redox potentials between BOD and substrates (DeltaE degrees') showed a maximum at pH 6.5 to 8.0, pH 6.5 to 8.0, and pH 3.5 to 4.5 for PPD, OAP, and ABTS, respectively. These pH ranges should be thermodynamically most favorable for the electron transfer between BOD and the respective substrates. In practice, the pH ranges showing a maximum DeltaE degrees' corresponded well with the optimum pH values for the O(2) reduction activity of BOD: pH 6.5 to 7.5, pH 8.0 to 8.5, and pH 4.0 for PPD, OAP, and ABTS, respectively. Thus, it was suggested that DeltaE degrees ' should be one of the primary factors determining the activity of BOD with the substrates.     

Enzymes in preparative organic synthesis: Coincidence of the pH optimum for catalyst effectiveness with the pH optimum for the catalyzed reaction equilibrium

The study concerned the pH profile of the apparent equilibrium constant for synthesis of N-benzoyl-L -phenylalanine ethyl ester from the respective acid and ethanol in the biphasic system chloroform + 5% (v/v) water. The substitution of water (as a reaction medium) for the biphasic aqueous–organic system shifted the pH profile toward neutral pH values. As a result the pH range thermodynamically conducive to synthesis of the final product in the biphasic system coincided with the pH optimum of the catalytic activity of the enzyme used (α-chymotrypsin). This approach should, in principle, be considered as general: first, per se it is independent of a catalyst (enzyme) nature; second, the biphasic method helps the shift ionic equilibria involving not only organic acids, but also bases. A physical mechanism of the ionic equilibrium shift is the same is both cases, namely, a preferable extraction from water into an organic phase of one generally nonionic (more hydrophobic) form of the reagent.     

Engineering of the pH optimum of Bacillus cereus beta-amylase: conversion of the pH optimum from a bacterial type to a higher-plant type

The optimum pH of Bacillus cereus beta-amylase (BCB, pH 6.7) differs from that of soybean beta-amylase (SBA, pH 5.4) due to the substitution of a few amino acid residues near the catalytic base residue (Glu 380 in SBA and Glu 367 in BCB). To explore the mechanism for controlling the optimum pH of beta-amylase, five mutants of BCB (Y164E, Y164F, Y164H, Y164Q, and Y164Q/T47M/Y164E/T328N) were constructed and characterized with respect to enzymatic properties and X-ray structural crystal analysis. The optimum pH of the four single mutants shifted to 4.2-4.8, approximately 2 pH units and approximately 1 pH unit lower than those of BCB and SBA, respectively, and their k(cat) values decreased to 41-3% of that of the wild-type enzyme. The X-ray crystal analysis of the enzyme-maltose complexes showed that Glu 367 of the wild type is surrounded by two water molecules (W1 and W2) that are not found in SBA. W1 is hydrogen-bonded to both side chains of Glu 367 and Tyr 164. The mutation of Tyr 164 to Glu and Phe resulted in the disruption of the hydrogen bond between Tyr 164 Oeta and W1 and the introduction of two additional water molecules near position 164. In contrast, the triple mutant of BCB with a slightly decreased pH optimum at pH 6.0 has no water molecules (W1 and W2) around Glu 367. These results suggested that a water-mediated hydrogen bond network (Glu 367...W1...Tyr 164...Thr 328) is the primary requisite for the increased pH optimum of wild-type BCB. This strategy is completely different from that of SBA, in which a hydrogen bond network (Glu 380...Thr 340...Glu 178) reduces the optimum pH in a hydrophobic environment.     

Upward shift of the pH optimum of Acremonium ascorbate oxidase

A gene encoding a thermostable Acremonium ascorbate oxidase (ASOM) was randomly mutated to generate mutant enzymes with altered pH optima. One of the mutants, which exhibited a significantly higher activity in the pH range 4.5-7 compared to ASOM, had a Gln183Arg substitution in the region corresponding to SBR1, one of the substrate binding regions of the zucchini enzyme. The other mutant with almost the same pH profile as Gln183Arg had a Thr527Ala substitution near the type 3 copper center and became more sensitive to azide than ASOM. Site-directed mutagenesis in the substrate binding regions with reference to the amino acid sequences of plant enzymes led to isolation of mutants shifted upward in the pH optimum; Val193Pro and Val193Pro/Pro190Ile increased the pH optimum by 1 and 0.5 units, respectively, while retaining the near-wild-type thermostability and azide sensitivity. The homology model of ASOM constructed from the zucchini enzyme coordinates suggested that replacement of Val193 by Pro could disturb the ion pair networks among Arg309, Glu192, Arg194 and Glu311. This perturbation could affect either the molecular recognition between the substrate and ASOM or the electron transfer from the substrate to the type 1 copper center, leading to the alkaline shift of the catalytic activity of the mutant enzyme. The other mutations, Val193Pro/Pro190Ile, could also induce similar structural perturbations involving the ion pair networks.     

Obtaining antimicrobial peptides by controlled peptic hydrolysis of bovine hemoglobin

Under standard conditions, the peptides and specially the active peptides were obtained from either the denatured hemoglobin that all structures are completely modified or either the native hemoglobin where all structures are intact. In these conditions, antibacterial peptides were isolated from a very complex peptidic hydrolysate which contains more than one hundred peptides having various sizes and characteristics, involving a complex purification process. The new hydrolysis conditions were obtained by using 40% methanol, 30% ethanol, 20% propanol or 10% butanol. These conditions, where only the secondary structure of hemoglobin retains intact, were followed in order to enrich the hydrolyzed hemoglobin by active peptides or obtain new antibacterial peptides. In these controlled peptic hydrolysis of hemoglobin, a selective and restrictive hydrolysate contained only 29 peptides was obtained. 26 peptides have an antibacterial activity against Micrococcus luteus, Listeria innocua, and Escherichia coli with MIC from 187.1 to 1 μM. Among these peptides, 13 new antibacterial peptides are obtained only in these new hydrolysis conditions.     

Lipase-catalyzed hydrolysis of fish oil in an optimum emulsion system

In this study, fish oil was hydrolyzed by lipase in a fish oil-in-water emulsion system in an effort to improve the functional properties of fish oil. Lipase activity was found to depend on the quality of the water/fish oil interface area. We selected several suitable emulsifiers, and their emulsifying activities were evaluated under a variety of conditions, including concentration, water-oil ratios, pH values, and temperature. Among the selected emulsifiers, the emulsifying activity of gelatin was higher than those of carboxymethyl chitin (CM-chitin), bovine serum albumin, and Tween-20, all of which are commercial emulsificers Moreover, the emulsifying activity of the gelatin solution was the highest at 0.5%, and was reduced with increasing concentrations of above 1%. The optimal water-oil ratio, pH, and temperature conditions were 40% (w/v), pH 8.0 and 40°C, respectively. Under these conditions, the emulsifying activity of gelatin solution was 86%. The emulsion structure of the gelatin solution was characterized by high density and small particle size. The degree of sardine oil hydrolysis in the emulsion system was 50% higher than that of the non-emulsion system. The lipid species of the lipase-prepared sardine oil hydrolysates were identified as triacylglycerol, 1,3- and 1,2-diacylglycerol, monoacylglycerol, and fatty acid.     

Relation between the optimum pH of protein immobilization and its isoelectric points

Data available in literature concerning pH-dependence of immobilization of certain proteins are analyzed. A conclusion is drawn that an optimal pH of the enzyme binding with the matrix surface is determined by properties of the enzymes themselves rather than by the matrix origin. Linear dependence between the pH-optimum of immobilization and the value of their isoelectric points is shown on 19 proteins.     

A new method for the adaptive determination of optimum pH and temperature

An adaptive control algorithm for the on-line determination of optimal temperature or pH for biomass production in a continuous fermentor is presented. The algorithm requires no prior information and uses a dynamic Hammerstein model to identify parameters and to estimate an optimal steady-state control value. A check of the estimated performance measure second derivative is included to ensure that the target extremum is an optimum. The process is driven towards this optimum with a variable step size that depends on the quality of the on-line identified model. Numerical simulations are performed on a dynamic chemostat model that incorporates a metabolic time delay. The algorithm successfully finds the optimum temperature or pH values and maintains the reactor at the optimum steady state.