What Are Enzymes?

Enzymes are __________ (tertiary and quaternary structures). An enzyme is a _________ in cellular reactions.

A catalyst accelerates a reaction.

Enzymes
Are _sp---______ for what they will catalyze Are ___re---______ Usually end in -_____

-Sucrase -Lactase -Maltase

How do enzymes work?

Each enzyme has a unique 3-D shape, including a surface groove called an _A_____ __S___. The enzyme works by binding a specific chemical reactant (__S_______) to its active site, causing the substrate to become unstable and react. The resulting _P_________ is then released from the active site.

How do enzymes work?

Enzymes work by __ ___ Weakening bonds __ which __ Lowering ______ activation energy.

Enzyme-Substrate Complex
The reactant an enzyme acts on is specifically called the __S_______. Joins

Substrate

Enzyme

__ __Acitive Acitive Site____

A specific region of an enzyme molecule which binds to the substrate.

Active Site Substrate

Enzyme

Shape of a Protein

An enzyme fits with its substrate like a _L___ and _K___.

EnzymeAnimation : Gary E. Kaiser http://student.ccbcmd.edu/biotutorials/proteins/enzsub.html View : http://highered.mcgraw-

hill.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.html

Enzymes are Not consumed in the reactions they catalyze. Think of them as tiny machines in manufacturing. The more machines, the faster the accumulation of --- Product.

Image: Wine Bottling : www.morrison-chs.com/timingscrews/index.html

Wine Vats: www.lymebaywinery.co.uk/pages/about_us.htm

Formats for writing a chemical reaction.

( ________ )

_______ + ________ -----------> _________

( ________ )

__________ -----------> ________ ________

One or more of the reactants in an enzymatic reaction is the substrate, the reactant(s) that specifically interacts with the enzyme.

4 levels of Protein Structure

How Do You Stop an Enzyme?

_____ Denaturation_________
Alteration of a protein shape through some form of external stress
Irreversible egg protein denaturation caused by high temperature (while cooking it).

Denatured

protein cant carry out its cellular function .

Factors Affecting Enzyme Activity

Temperature pH Cofactors & Coenzymes Inhibitors

Temperature & pH

Think about what kind of cell or organism an enzyme may work in Temperatures far above the normal range _________ enzymes (This is why very high fevers are so dangerous.
They can cook the bodys proteins)

Most enzymes work best near _Neutral__ pH

(6 to 8).

Coenzymes & Cofactors

Non-protein substances (zinc, iron, copper, vitamins) are sometimes need for proper enzymatic activity. Coenzyme versus Cofactor: Whats the dif? ___Cofactor_____ more general term. Includes inorganic and organic molecules. __Coenzyme___ type of Cofactor, But specifically organic molecules.
Image: EnzymeCofactor : Public domain Wiki, Ribbon-diagram showing carbonic anhydrase II. The grey sphere is the zinc cofactor in the active site.

Coenzyme : Vitamin B12

Example: Most __ Vitamins______ are coenzymes essential in helping move atoms between molecules in the formation of carbohydrates, fats, and proteins. Exclusively synthesized by _ Bacteria____ (found primarily in meat, eggs and dairy products).
Image: VitaminB12 : NIH, Public Domain www.nlm.nih.gov/.../ency/imagepages/19516.htm

Two Types of Enzyme Inhibitors

1. _ Competitive inhibition_________:
Chemicals that resemble an enzymes normal substrate and compete with it for the active site. site Substrate

Enzyme

Competitive inhibitor

1. Competitive inhibitors:
Resemble esemble an enzymes normal substrate and compete with it for the active site site.

Image: Competitive Inhibition : wwwbiol.paisley.ac.uk/.../chapter3_2.html

Two Types of Enzyme Inhibitors

____ Non-competative inhibition___: Do o not enter the active site, site but bind to another part of the enzyme causing the enzyme to change its shape, shape altering the active site site.

Substrate active site altered

Enzyme

Noncompetitive Inhibitor

Enzyme Inhibitors
Blocking an enzyme's
activity can kill a pathogen or correct a metabolic imbalance. Many __ Drugs__ are enzyme inhibitors. Enzyme inhibitors are also used as _ Herbicides and pesticides_____.
Images Dead Bug : www.kansas.gov/help_center/user_testing.html Prescription Drugs : www.patentdocs.us/.../08/by-kevin-e-noon.html

Featured Enzyme #1: Catecholase

Catecholase is present in most Fruits and vegetables
It is the enzyme that facilitates the _ Browning_ of cut or bruised fruits and vegetables by catalyzing the following reaction:
(catecholase)

Catechol
colorless substrate

+ oxygen -----------------

__ polyphenol __
brown product

Featured Enzyme #1: Catecholase

& Noncompetetive Inhibition __Lemon____ juice and other acids are used to preserve color in fruit, particularly apples, by lowering the _pH___ and removing the copper site (cofactor) necessary for the enzyme to function.

catecholase

catechol
colorless substrate

+ O2

--------------------------

polyphenol
brown product

Featured enzyme #2: Bromelain

Pineapple contains enzyme bromelain, which can Digest protein Jell-O is made of gelatin, a processed version of a structural protein called _collagen ___collagen_ that is found in many animals, including humans. Collagen big, fibrous molecule makes skin, bones, and tendons both strong and elastic. Gelatin you eat in Jell-O comes from the collagen in cow or pig bones, hooves, and connective tissues. Not Yummie!)--------Infact----------???

Apple Experiment
Get an apple and a slice of lemon. When you get back to your seat:
1. Take a big bite of your delicious apple. 2. Immediately squeeze lemon juice over the apple flesh that is now exposed from the bite. 3. IMPORTANT! Dont get lemon juice all over the apple. Make sure that it is ONLY on the area that you just bit! 4. Set the lemon aside and wipe any lemon juice off of your hands with a napkin. 5. Take another bite from the opposite side of your apple. 6. Set your apple aside.