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超声作用下脂肪酶的酶促变化及结构的比较研究

Comparative studies on enzymatic changes and structure of lipases under ultrasound.

作者信息

Qiu Xueyu, Zhou Yadi, Zhou Mingchun, Sun Qijie, Teng Chao

机构信息

Key Laboratory of Geriatric Nutrition and Health Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing, 100084 China.

School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing, 100084 China.

出版信息

3 Biotech. 2025 Jun;15(6):148. doi: 10.1007/s13205-025-04310-9. Epub 2025 May 2.

Abstract

UNLABELLED

The influences of ultrasound pretreatment on the catalytic activity, enzymatic properties and structure of two commercial lipases, Novozym51032 (lipase N) and Palatase20000L (lipase P), were studied by comparing the lipase kinetic and thermodynamic parameters of lipase and protein structure analysis. The experimental results showed that lipase N showed enhanced activity, while lipase P showed reduced activity under identical ultrasound conditions. Furthermore, the of lipase N increased and the free energy (Δ) decreased, whereas lipase P showed the opposite change. Both lipases underwent hydrophobic group exposure, yet the changes in their secondary structures were in opposition to one another. The intermolecular aggregates of lipase N were fragmented into small aggregates by ultrasound, a phenomenon not observed with lipase P. This result demonstrates that ultrasound stimulation enhances lipase activity primarily through the modulation of enzyme secondary structure and the disruption of intermolecular aggregates. Moreover, ultrasound treatment has been demonstrated to enhance the storage stability of the enzyme. These results demonstrate the potential value of ultrasound treatment in optimizing enzymes and bioprocesses.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13205-025-04310-9.

摘要

未标注

通过比较脂肪酶的动力学和热力学参数以及蛋白质结构分析,研究了超声预处理对两种市售脂肪酶Novozym51032(脂肪酶N)和Palatase20000L(脂肪酶P)的催化活性、酶学性质和结构的影响。实验结果表明,在相同的超声条件下,脂肪酶N的活性增强,而脂肪酶P的活性降低。此外,脂肪酶N的熵增加,自由能(Δ)降低,而脂肪酶P则呈现相反的变化。两种脂肪酶均发生疏水基团暴露,但其二级结构的变化彼此相反。脂肪酶N的分子间聚集体通过超声破碎成小聚集体,脂肪酶P未观察到这种现象。该结果表明,超声刺激主要通过调节酶的二级结构和破坏分子间聚集体来增强脂肪酶活性。此外,已证明超声处理可提高酶的储存稳定性。这些结果证明了超声处理在优化酶和生物过程方面的潜在价值。

补充信息

在线版本包含可在10.1007/s13205-025-04310-9获取的补充材料。

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