Enzymes
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this presentation provides basic information regarding Enzymes and their nature,characterstics, mode of action, classification and applications.
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Enzymes
- 1. Enzymes (Functional proteins), characteristics and their applications Majid Ali Institute of Microbiology SALU khairpur
- 2. Fuctional proteins functional proteins of are ENZYMES
- 3. Enzyme Cut (degradation) Build (synthesis) Change (modification) “A biological catalyst that promotes & speeds up a chemical reaction without itself being altered in the process.”
- 5. Enzymes Specialized protein catalysts that accelerate chemical reactions. In enzymatic reactions, the molecules at the beginning of the process are called substrates, and the enzyme converts them into different molecules, the products. Almost all processes in a biological cell need enzymes in order to occur at significant rates.
- 6. CHARACTERSTICS Biological Catalysts Not used up in the reaction (Regenerated) Higher reaction rates (catalytic power) Within a biologically relevant time frame Biologically appropriate conditions Greater reaction specificity Capacity for regulation Control of substrate and product availability
- 7. CHARACTERSTICS Enzymes are biological catalysts produced by living cells. Enzymes lower the amount of activation energy needed. They speed up the rate of biochemical reactions in the cell but remain unchanged at the end of the reactions. Most enzymes are globular protein molecules. The chemicals which an enzyme acts on is called its substrate. The enzyme combines with its substrate to form an enzyme-substrate complex. The complex than breaks up into product and enzyme. A metabolic pathway is a number of reactions catalysed by sequence of enzymes.
- 8. APOENZYME APOENZYME APOENZYME STRUCTURE OF ENZYMES Protein part Cofactor (Nonprotein part) Coenzyme Prosthetic group Metal ion HOLOENZYME + ++
- 9. MECHANISM ACTION: There are 2 main hypotheses explaining of enzyme action.
- 11. The induced-fit theory assumes that the substrate plays a role in determining the final shape of the enzyme and that the enzyme is partially flexible
- 12. Sources of enzymes There are three major sources of enzymes : Plants ( 4%) (papain, bromilain) Animals ( 8%) (renet) Microorganisms (>80%) (yeast, fungi and bacteria)
- 14. CLASSIFICATION There are approximately 3000 enzymes which have been characterized. These are grouped into six main classes according to the type of reaction catalyzed. Some enzymes are named by using suffix “ase” eg lipase, protease Some are of named by using suffix “in” like pepsin , trypsin
- 15. IEC Classification of Enzymes Group Name Type of Reaction Catalyzed Oxidases or Dehydrogenases Oxidation-reduction reactions Transferases Transfer of functional groups Hydrolases Hydrolysis reactions Lyases Addition to double bonds or its reverse Isomerases Isomerization reactions Ligases or Synthetases Formation of bonds with ATP cleavage
- 16. SIX MAJOR CLASSES OF ENZYMES (IUBMB*, 1964) CLASS EXAMPLE Oxidoreductases Dehydrogenases, Oxidases, Reductases, Peroxidases, Catalases, Oxygenases, Hydroxylases Transferases Transaldolase and Transketolase; Acyl, methyl glucosyl, and phosphoryltransferases, Kinases, Phosphomutases, Transaminases Hydrolases Esterases, Glycosidases, Peptidases, Phosphatases, Thiolases, Phospholipases, Amidases, Deaminases, Ribonucleases Lyases Decarboxylases, Aldolases, Hydratases, Dehydratases, Synthases, Lyases Isomerases Epimerases, Isomerases, Mutases, Racemases Ligases Synthetases, Carboxylases *International Union of Biochemistry and Molecular Biology; classification is based on the reactions enzymes catalyze; each class is divided into subclasses.
- 17. Enzyme Commission Number An example: 1.9.3.1 Cytochrome c oxidoreductase trivial (common) names : cytochrome oxidase, Complex IV 1. Class Oxidoreductases 1.9.Subclass Acting on a heme group of donors 1.9.3 Sub-subclass With oxygen as an acceptor The four-part enzyme classification number is a series of 4 numbers separated by periods.
- 18. Factors affecting enzymes pH Temperature Amount of substrate Cofactor or co enzymes Inhibitors
- 19. Fermentative products fermentation is a process in which microorganism are utilized for various products from solid or liquid source. Shake flask, pilot fermenter and industrial scale fermenters are used. Functional proteins are themselves involved in fermentation products.
- 20. Applications Enzymes are used for five types of products Enzymes Biomass Metabolites Recombinant products transformation
- 21. enzymes Enzymes are produced by fermentation Two types Extracellular enzymes by giving stimulant Eg. Pectinase, lipase, protease, amylase Intracellular enzymes by biomass then treating with lytic enzymes. So intracellular enzymes are obtained. Eg DNA Polymerase, restriction enzymes etc
- 22. Biomass generally single cell protein (SCP) used as food. Yeast used in baking industries.
- 23. metabolites Metabolite are of two types Priamary metabolites produced for growth, mostly obtained in log phase. Eg are vitamins, aminoacids, peptones, minerals. Secondary metabolites produced during stationary phase. Eg antibiotics
- 24. Recombinant products genes of intrest are inserted in microbes for recombinant products Mosty recombinant products are commercially available. These are insulin, human albumen serum, factor viii and ix, growth hormones etc
- 25. transformation Transformation is process of converting of substance from on form to other costly valuable product by enzymes Mostly functional groups are transformed including amino, keto, hydroxyl,carboxylic groups etc Eg pyruvate to ethanol