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布氏毛霉孢子的热激活:热力学以及醇类、糠醛和高压的影响

Heat activation of Phycomyces blakesleeanus spores: theromdynamics and effect of alcohols, furfural, and high pressure.

作者信息

Thevelein J M, Van Assche J A, Carlier A R, Heremans K

出版信息

J Bacteriol. 1979 Aug;139(2):478-85. doi: 10.1128/jb.139.2.478-485.1979.

Abstract

The thermodynamic parameters for the heat activation of the sporangiospores of Phycomyces blakesleeanus were determined. For the apparent activation enthalpy (DeltaH(#)) a value of 1,151 kJ/mol was found, whereas a value of 3,644 J./ degrees K.mol was calculated for the apparent activation entropy (DeltaS(#)). n-Alcohols (from methanol to octanol), phenethyl alcohol, and furfural lowered the activation temperature of P. blakesleeanus spores. The heat resistance of the spores was lowered concomitantly. The effect of the alcohols was a linear function of the concentration in the range that could be applied. When the log of the concentration needed to produce an equal shift of the activation temperature was plotted for each alochol against the log of the octanol/water partition coefficient, a straight line was obtained. The free energy of adsorption of the n-alcohols to their active sites was calculated to be -2,487 J/mol of CH(2) groups. Although still inconclusive, this points toward an involvement of protein in the activation process. The effect of phenethyl alcohol was similar to the effect of n-alcohols, but furfural produced a greater shift than would be expected from the value of its partition coefficient. When the heat activation of the spores was performed under high pressure, the activation temperature was raised by 2 to 4 degrees K/1,000 atm. However, with pressures higher than 1,000 atm (1.013 x 10(5) kPa) the activation temperature was lowered until the pressure became lethal (more than 2,500 atm). It is known that membrane phase transition temperatures are shifted upward by about 20 degrees K/1,000 atm and that protein conformational changes are shifted upward by 2 to 6 degrees K/1,000 atm. Consequently, heat activation of fungal spores seems to be triggered by a protein conformational change and not by a membrane phase transition. Activation volumes of -54.1 cm(3)/mol at 38 degrees C and -79.3 cm(2)/mol at 40 degrees C were found for the lowering effect of high pressure on the heat activation temperature.

摘要

测定了布氏毛霉孢子囊孢子热激活的热力学参数。表观活化焓(ΔH#)的值为1151 kJ/mol,而表观活化熵(ΔS#)的值计算为3644 J/(K·mol)。正醇(从甲醇到辛醇)、苯乙醇和糠醛降低了布氏毛霉孢子的活化温度。孢子的耐热性随之降低。醇类的作用在可应用的浓度范围内是浓度的线性函数。当针对每种醇绘制产生相同活化温度变化所需浓度的对数与辛醇/水分配系数的对数时,得到一条直线。计算出正醇吸附到其活性位点的自由能为-2487 J/mol的CH₂基团。虽然仍无定论,但这表明蛋白质参与了激活过程。苯乙醇的作用与正醇的作用相似,但糠醛产生的变化比根据其分配系数值预期的更大。当在高压下进行孢子的热激活时,活化温度每1000 atm升高2至4 K。然而,当压力高于1000 atm(1.013×10⁵ kPa)时,活化温度降低,直到压力变得致命(超过2500 atm)。已知膜相变温度每1000 atm向上移动约20 K,蛋白质构象变化每1000 atm向上移动2至6 K。因此,真菌孢子的热激活似乎是由蛋白质构象变化而非膜相变触发的。发现高压对热激活温度的降低作用在38℃时的活化体积为-54.1 cm³/mol,在40℃时为-79.3 cm³/mol。

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