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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Optimum temperature may be a misleading parameter in enzyme characterization and application

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Autor(es):
Almeida, Vitor M. [1] ; Marana, Sandro R. [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Inst Quim, Dept Bioquim, Sao Paulo, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: PLoS One; v. 14, n. 2 FEB 22 2019.
Citações Web of Science: 0
Resumo

The optimum temperature is commonly determined in enzyme characterization. A search in the PubMed database for ``optimum temperature{''} and ``enzymes{''} yielded more than 1,700 manuscripts reporting this parameter over the last five years. Here, we show that the optimum temperature is not a constant. The catalytic activity of the mesophylic beta-glucosidase Sf beta gly was determined at different temperatures using different assay times and enzyme concentrations. We observed that the optimum temperature for Sf beta gly changed by 5 degrees C simply by modifying the assay length, and it was inversely correlated with enzyme concentration. These observations rely on the fact that close to the melting temperature, thermal denaturation continuously decreases the active enzyme concentration as the assay progresses. Thus, as the denaturation rate increases with increasing temperature, the bell-shaped curves observed in ``activity versus temperature plots{''} occur only if the enzyme is denatured at and above the optimum temperature, which was confirmed using the thermostable beta-glucosidase bglTm. Thus, the optimum temperature hardly reflects an intrinsic enzyme property and is actually a mere consequence of the assay condition. Thus, adoption of the ``optimum temperature{''} determined under bench conditions for large-scale uses, which differ in assay length and enzyme concentration, may result in lower yields and financial losses. (AU)

Processo FAPESP: 16/22365-9 - Redes estruturais e dinâmica em enzimas
Beneficiário:Sandro Roberto Marana
Linha de fomento: Auxílio à Pesquisa - Regular