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Important ENZYMES
1.
2.
3.
4.
Amylolytic ENZYMES
DIASTASE and AMYLASE
Salivary Diastase or Ptylin
Pancreatic diastase or amylopsin
2. Malt diastase starch to maltose
3. Invertase or sucrase sucrose to glucose &
1.
fructose
Proteolytic enzymes
Pepsin Proteins into proteoses & Peptons
2. Trypsin proteoses & Peptons to
polpeptides and amino acids
3. Erepsin proteoses & Peptons to amino
acids
4. Rennin Curdles soluble casein of milk
5. Papain meat tenderize proteoses &
Peptons to polpeptides and amino acids r
1.
OXIDIZING Enzymes
Peroxidases Oxidation reaction
2. Thrombin Fibrinogen to Fibrin
3. Zymase Monosaccharide spliting enzyme
but works by oxidation
1.
MALT EXTRACT
BARLEY is dried grain of Hordeum vulgare
Graminae
Cultivated through out the world wherever climate
is favourable
Malt or Malted Barley
Dried, artificially germinated barley grain
Grains kept wet with water in warm room
germinate till caulicle protrudes dried quickly
Malt extract
Uses
Papain
Phytoenzyme
Biological source
Dried and purified latex of the fruit of
Carica papaya family Caricaceae
Geographical source
Indigenous to tropical America
Cultivated in Sri Lanka, Tanzania, Hawaii, Florida
Plant description
Collection procedure
Papain enzymes
Pepsin
Animal enzyme
Proteolytic enzyme
Biological source
Enzyme obtained from the glandular layer of the
fresh stomach of various animals like Pig, sheep
or calf. Commonly from pig,
Sus scrofa family Suidae
Preparation of pepsin
Description of enzyme
Standard pepsin
Uses
Pancreatin
Animal enzyme
Pancreatin is a mixture of several digestive
enzymes. It is composed of
Amylase (hydrolyses starches to oligo &
disaccharides maltose)
Lipase (hydrolyses triglycerides to fatty acids
and glycerols)
Protease (Trypsin hydrolyses proteins to
oligopeptides)
Biological source
Pancreatin is produced by the exocrine cells of
the pancreas of Pig or Hog,
Sus scrofa Family Suidae
or from Pancreas of Ox or calf
Bos taurus Family Bovidae
Preparation method
Standard pancreatin
USP units
Properties
Pancreatin uses
Pancrealipase
Is same as Pancreatin but is more concentrated
form of Pancreatin
Pancrealipase contain in each mg,
Not less than 100 USP units of amylase activity
Not less than 24 USP units of lipase activity
Not less than 100USP units of protease activity
Thus the lipase activity is increased by 12folds,
but the amylase and protease activity only 4 folds
when compared to Pancreatin
Biological source
Pancreatin is produced by the exocrine cells of
the pancreas of Pig or Hog,
Sus scrofa Family Suidae
or from Pancreas of Ox or calf
Bos taurus Family Bovidae
Uses
Rennin
Animal enzyme
Protease enzyme
Milk curdling enzyme
Biological source
Rennin is partially purified enzyme obtained
from the glandular layer of the stomach of the
calf, Bos taurus
Family : Bovidae
Rennin (RENNET)
Three main sources,
Bos taurus
animal source
Withania coagulans plant source
Rhizomucor miehei microbial source
Preparation method
Standard Rennin
Uses
Important enzyme
Trypsin
Proteolytic enzyme from pancreas gland of Ox
Used for debridement of necrotic and pyogenic
surface lesions
Wound and ulcer cleanser
Chymotrypsin
Proteolytic enzyme from pancreas of Ox
Ophthalmic solution
Thrombolytic enzyme
Streptokinase breakdown fibrin whereas streptodornase
affects deoxyribonucleic acid and desoxyribo-nucleoprotein, which is chief constituents of pus and necrotic
tissue, therefore these are used wherever, clotted blood or
fibrinous or prulent accumulations appear following injury
to the tissue.
The enzymes are used in 4:1 treptokinase:treptodornase
Usual oral dose is 10000 units of streptokinase in
combination with 2500 units of streptodornase 4times/ day
For IM administration 5000:2500 units twice a day are
used
Streptokinase
Urokinase
Fibrinolysin
Sutilains
Proteolytic enzyme
Obtained from Bacillus subtilis
It is cream colour powder
Standard enzyme has not less than 2.5million
USP units of casein proteolytic activity per
gram
It is used in topically in the form of ointment
for wound debridement
Collagenase
Deoxyribonuclease
Nucleolytic enzyme
Obtained form the pancreas of bovine origin
It is active in dry form
It catalysis cleavages of giant molecules of
DNA (deoxyribonucleic acid) into numerous
small fragments called polynucleotides
Thus it act against the devitalized tissues in
purulent states
It is available in combination with fibrinolysin
L -Asparaginase
Properties
of enzymes
Chemical reactions
Reaction pathway
Enzyme structure
Enzymes are
proteins
They have a
globular shape
A complex 3-D
structure
H.PELLETIER, M.R.SAWAYA
ProNuC Database
Cofactors
The substrate
Fit between the substrate and the active site of the enzyme is
exact
Like a key fits into a lock very precisely
The key is analogous to the enzyme and the substrate
analogous to the lock.
Temporary structure called the enzyme-substrate complex
formed
Products have a different shape from the substrate
Once formed, they are released from the active site
Leaving it free to become attached to another substrate
E
E
Enzymesubstrate
complex
Enzyme may
be used again
P
P
Reaction coordinate
substrate concentration
pH
temperature
inhibitors
Reaction
velocity
Substrate concentration
Vmax
Reaction
velocity
Substrate concentration
The effect of pH
Optimum pH values
Enzyme
activity
Trypsin
Pepsin
1
7
pH
11
The effect of pH
Enzyme
activity
10
20
30
40
Temperature / C
Denaturation
50
Inhibitors
E+I
Reversible
reaction
EI
Enzyme inhibitor
complex
Succinate
Succinate dehydrogenase
CH2COOH
COOH
CHCOOH
CH2
CH2COOH
COOH
Malonate
CHCOOH
Applications of inhibitors