Alhadeff J A, Andrews-Smith G L
Biochim Biophys Acta. 1980 Aug 7;614(2):466-75. doi: 10.1016/0005-2744(80)90236-3.
Thermostability studies have been performed at different preincubation temperatures (37-65 degrees C) on human alpha-L-fucosidase (alpha-L-fucoside fucohydrolase, EC 3.2.1.51), purified serum and liver enzyme, the isoelectric forms of purified liver enzyme which were separated by preparative isoelectric focusing, crude adult and fetal liver supernatant enzyme and neuraminidase-treated enzyme. Very different thermostability curves were found for the various isoelectric forms of alpha-L-fucosidase. The most neutral form (I) is least thermostable and the most acidic form (VIII) most thermostable, with the intervening forms (II-VII) having intermediate thermostabilities. For the isoelectric forms of liver alpha-L-fucosidase there appars to be a significant trend of increasing thermostability with increasing acidity (and presumably, increasing amounts of sialic acid). In order to determine what role, if any, sialic acid plays in determining the thermostability of alpha-L-fucosidase, comparative thermostability studies were performed on alpha-L-fucosidases from different human tissues which are reported to contain varying amounts of sialic acid. The purified sialic acid-rich serum enzyme is considerably more thermostable than the purified liver enzyme. The fetal liver enzyme (which is less acidic and may contain less sialic acid than the adult liver enzyme) is less thermostable than adult liver alpha-L-fucosidase. In contrast to all of the above findings which suggest that sialic acid confers thermostability to alpha-L-fucosidase, neuraminidase treatment of human liver alpha-L-fucosidase did not change its thermostability, even when considerable desialylation occurred as monitored by isoelectric focusing. The reason for these apparently inconsistent findings is not clear at the present time but several possible interpretations of the data are given.
已在不同的预孵育温度(37 - 65摄氏度)下,对人α-L-岩藻糖苷酶(α-L-岩藻糖苷岩藻糖水解酶,EC 3.2.1.51)、纯化的血清和肝脏酶、通过制备性等电聚焦分离的纯化肝脏酶的等电形式、成人和胎儿肝脏粗提上清酶以及神经氨酸酶处理的酶进行了热稳定性研究。发现α-L-岩藻糖苷酶的各种等电形式具有非常不同的热稳定性曲线。最接近中性的形式(I)热稳定性最低,最酸性的形式(VIII)热稳定性最高,中间形式(II - VII)具有中等热稳定性。对于肝脏α-L-岩藻糖苷酶的等电形式,似乎存在随着酸性增加(大概是唾液酸含量增加)热稳定性增加的显著趋势。为了确定唾液酸在决定α-L-岩藻糖苷酶热稳定性方面是否起作用(如果有作用的话),对来自不同人体组织的α-L-岩藻糖苷酶进行了比较热稳定性研究,据报道这些组织含有不同量的唾液酸。纯化的富含唾液酸的血清酶比纯化的肝脏酶热稳定性高得多。胎儿肝脏酶(其酸性比成人肝脏酶低,可能含有的唾液酸也比成人肝脏酶少)比成人肝脏α-L-岩藻糖苷酶热稳定性低。与上述所有表明唾液酸赋予α-L-岩藻糖苷酶热稳定性的发现相反,用神经氨酸酶处理人肝脏α-L-岩藻糖苷酶并没有改变其热稳定性,即使通过等电聚焦监测到发生了相当程度的去唾液酸化。目前尚不清楚这些明显不一致的发现的原因,但给出了对这些数据的几种可能解释。