Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)

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概要

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• Supercritical carbon dioxide (SC-CO_2) has been successfully employed in a variety of applications due to its numerous advantages. Despite extensive investigations on the relationship between the activity of enzymes treated with supercritical fluids and supercritical operating conditions, there are no experimental studies that have addressed the effects of supercritical pretreatment on enzyme denaturation. In this study, we have explored the impact of SC-CO_2 pretreatment on the activity and stability of hen egg-white lysozyme during its course of denaturation. Our data indicated no noticeable enhancement in enzyme activity and stability in the presence of SC-CO_2 pretreatment for lysozyme samples denatured in 8M urea at 50℃ and pH 6.2. However, SC-CO_2 pretreated lysozyme samples in 0.067M phosphate buffer containing dithiothreitol (DTT) (0.1M DTT, pH 6.2, 25℃ or 0.01M DTT, pH 6.2, 50℃) at 2500 psi and 50℃ had better residual activity relative to samples that were not pretreated. In addition, when denaturing at 65℃ and pH 9.0, the pretreatment in SC-CO_2 at 2500 psi and 50℃ resulted in the best stability of lysozyme. The result of this study may provide supporting evidence that supercritical fluids serve as potential media for enhancing the activity of enzymes used in a variety of biochemical applications.

• 社団法人日本生物工学会の論文

著者

• Liu Hsuan-liang

  Department Of Chemical Engineering And Graduate Institute Of Biotechnology National Taipei Universit

• Wang Steven

  Department of Chemical Engineering, National Taiwan University

• Chao Hsuan-Shen

  Department of Chemical Engineering, National Taiwan University

• Liu Hwai-Shen

  Department of Chemical Engineering, National Taiwan University

• Wang Steven

  Department Of Chemical Engineering National Taiwan University

• Liu Hwai-shen

  Department Of Chemical Engineering National Central University

• Chao Hsuan-shen

  Department Of Chemical Engineering National Taiwan University

関連論文

• Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
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