Effects of polyhydroxy compounds on the structure and activity of α-chymotrypsin

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42 Citations (Scopus)

Abstract

The effects of glycerol, polyethylene glycol, fructose, glucose, sorbitol, and saccharose on the conformation and catalytic activity of α-chymotrypsin were studied in 0.1 M sodium phosphate buffer and buffered aqueous 60% ethanol (pH 8.0). The enzyme activity was practically completely lost within 10 min in 60% ethanol, but in the presence of stabilizers the activity was retained. With the exception of polyethylene glycol, the stabilizing effect decreased with increase of the incubation time. The preservation of the catalytic activity was accompanied by changes in the secondary and tertiary structures of α-chymotrypsin.

Original languageEnglish
Pages (from-to)416-420
Number of pages5
JournalBiochemical and Biophysical Research Communications
Volume293
Issue number1
DOIs
Publication statusPublished - 2002

Fingerprint

Chymotrypsin
Catalyst activity
Ethanol
Sorbitol
Enzyme activity
Fructose
Glycerol
Sucrose
Conformations
Buffers
Glucose
Enzymes
sodium phosphate

Keywords

  • A-Chymotrypsin
  • Enzyme structure
  • Ethanol
  • Polyols
  • Stability
  • Sugars

ASJC Scopus subject areas

  • Biochemistry
  • Biophysics
  • Molecular Biology

Cite this

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abstract = "The effects of glycerol, polyethylene glycol, fructose, glucose, sorbitol, and saccharose on the conformation and catalytic activity of α-chymotrypsin were studied in 0.1 M sodium phosphate buffer and buffered aqueous 60{\%} ethanol (pH 8.0). The enzyme activity was practically completely lost within 10 min in 60{\%} ethanol, but in the presence of stabilizers the activity was retained. With the exception of polyethylene glycol, the stabilizing effect decreased with increase of the incubation time. The preservation of the catalytic activity was accompanied by changes in the secondary and tertiary structures of α-chymotrypsin.",
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AU - Simon, L. M.

AU - Kotormán, M.

AU - Garab, G.

AU - Laczkó, I.

PY - 2002

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N2 - The effects of glycerol, polyethylene glycol, fructose, glucose, sorbitol, and saccharose on the conformation and catalytic activity of α-chymotrypsin were studied in 0.1 M sodium phosphate buffer and buffered aqueous 60% ethanol (pH 8.0). The enzyme activity was practically completely lost within 10 min in 60% ethanol, but in the presence of stabilizers the activity was retained. With the exception of polyethylene glycol, the stabilizing effect decreased with increase of the incubation time. The preservation of the catalytic activity was accompanied by changes in the secondary and tertiary structures of α-chymotrypsin.

AB - The effects of glycerol, polyethylene glycol, fructose, glucose, sorbitol, and saccharose on the conformation and catalytic activity of α-chymotrypsin were studied in 0.1 M sodium phosphate buffer and buffered aqueous 60% ethanol (pH 8.0). The enzyme activity was practically completely lost within 10 min in 60% ethanol, but in the presence of stabilizers the activity was retained. With the exception of polyethylene glycol, the stabilizing effect decreased with increase of the incubation time. The preservation of the catalytic activity was accompanied by changes in the secondary and tertiary structures of α-chymotrypsin.

KW - A-Chymotrypsin

KW - Enzyme structure

KW - Ethanol

KW - Polyols

KW - Stability

KW - Sugars

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