Effect of Concentrated Salts Solutions on the Stability of Immobilized Enzymes: Influence of Inactivation Conditions and Immobilization Protocol

Autor:	Sara Arana-Peña, Diego Carballares, El-Hocine Siar, Hossein Bavandi, Jakub F. Kornecki, Diandra de Andrades, Roberto Fernandez-Lafuente, Roberto Morellon-Sterling, Sabrina Ait Braham
Rok vydání:	2021
Předmět:	Proteases Glycoside Hydrolases Immobilized enzyme Pharmaceutical Science Salt (chemistry) Article Analytical Chemistry lcsh:QD241-441 chemistry.chemical_compound lcsh:Organic chemistry Enzyme Stability Drug Discovery Organic Chemicals Physical and Theoretical Chemistry immobilized enzyme chemistry.chemical_classification Laccase Chromatography biology Organic Chemistry Temperature Lipase Hydrogen-Ion Concentration Catalase Enzymes Immobilized Solutions tuning enzyme properties by immobilization Kinetics Enzyme chemistry enzyme stabilization Chemistry (miscellaneous) Ionic strength biology.protein Molecular Medicine Agarose Salts Penicillin Amidase ionic strength Peptide Hydrolases
Zdroj:	Molecules Molecules, Vol 26, Iss 968, p 968 (2021) Volume 26 Issue 4
ISSN:	1420-3049
Popis:	This paper aims to investigate the effects of some salts (NaCl, (NH4)2SO4 and Na2SO4) at pH 5.0, 7.0 and 9.0 on the stability of 13 different immobilized enzymes: five lipases, three proteases, two glycosidases, and one laccase, penicillin G acylase and catalase. The enzymes were immobilized to prevent their aggregation. Lipases were immobilized via interfacial activation on octyl agarose or on glutaraldehyde-amino agarose beads, proteases on glyoxyl agarose or glutaraldehyde-amino agarose beads. The use of high concentrations of salts usually has some effects on enzyme stability, but the intensity and nature of these effects depends on the inactivation pH, nature and concentration of the salt, enzyme and immobilization protocol. The same salt can be a stabilizing or a destabilizing agent for a specific enzyme depending on its concentration, inactivation pH and immobilization protocol. Using lipases, (NH4)2SO4 generally permits the highest stabilities (although this is not a universal rule), but using the other enzymes this salt is in many instances a destabilizing agent. At pH 9.0, it is more likely to find a salt destabilizing effect than at pH 7.0. Results confirm the difficulty of foreseeing the effect of high concentrations of salts in a specific immobilized enzyme.
Databáze:	OpenAIRE
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