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Spectroscopic investigation of structure-breakers and structure-makers on ornithine carbamoyltransferase

Author:
Barreca, D., Bellocco, E., Lagana, G., Leuzzi, U., Magazu, S., Migliardo, F., Galtieri, A.
Source:
Food chemistry 2008 v.106 no.4 pp. 1438-1442
ISSN:
0308-8146
Subject:
spectroscopy, chemical structure, ornithine carbamoyltransferase, solutes, water, stabilizers, hydrophobicity, denaturation, enzyme activity, food additives, trehalose
Abstract:
In this work, we investigate the effects of different cosolutes on ornithine carbamoyltransferase in order to study the role of water in stabilization processes as a function of solutes and to point out the fundamental role played by an enhancement of hydrophobic interactions. It is well known that the cosolutes can affect the solvent properties and therefore influence the environment in which biostructures are immersed. Structure-breakers or “chaotrope” solutes do not stabilize biomolecules, whereas structure-makers or “kosmotrope” solutes are capable to create strong bonds with water, so creating good conditions for avoiding denaturation processes. The effect of different additives and temperature on ornithine carbamoyltransferase has been carried out using techniques such as the measurement of the enzymatic activity and UV-VIS spectroscopy.
Agid:
714943