Effect of addition of polyethyleneimine on thermal stability and activity of glucose dehydrogenase

When polyethyleneimine (PEI), a water-soluble cationic polymer, was added to solutions of glucose dehydrogenase (GDH) from Bacillus megaterium IWG3 at a molar ratio of PEI to GDH greater than 10, the thermal stability of GDH markedly increased. By addition of PEI, the rate of GDH-catalysed oxidation of -d-glucose increased in a low concentration range of NAD⁺ and NADP⁺ and the Michaelis constants and inhibition constants for both NAD⁺ and NADP⁺ decreased. These results suggested that negatively charged GDH interacts with cationic water-soluble polymers to form conjugates by electrostatic attraction, and also that negatively charged coenzymes are adsorbed by the polymers, resulting in enrichment of the coenzymes in the vicinity of GDH. Addition of PEI was also found to be effective for preventing the denaturation of GDH by acrylamide.Correspondence to: M. Teramoto