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- Title
Gelatin and starch as stabilizers of the coupled enzyme system of luminous bacteria NADH:FMN-oxidoreductase-luciferase.
- Authors
Bezrukikh, Anna; Esimbekova, Elena; Nemtseva, Elena; Kratasyuk, Valentina; Shimomura, Osamu
- Abstract
We have studied the effects of a gel-like environment on the characteristics of enzyme preparations based on the coupled enzyme system of luminous bacteria, NADH:FMN-oxidoreductase-luciferase, to design a stable immobilizing reagent for bioluminescent analysis. Natural polymers, gelatin and starch, were used to create a viscous, structured microenvironment. The stability of the coupled enzyme system to such physical and chemical environmental factors as temperature, pH, and ionic strength in gelatin and starch-containing media was examined. It was shown that both gelatin and starch have a stabilizing effect on the enzymes of luminous bacteria under specific conditions. In particular, the enzymes' activity is increased twofold in the presence of 1 and 5 % of gelatin at 20 °C and 25 °C, respectively (temperatures lower than the gel point). Also, the acceptable pH range of the coupled enzyme system expands into the alkaline region and becomes 6.8-8.1. Stabilization at low ionic strength (0.01-0.06 mol L) is observed. At the same time, microenvironments based on either gelatin or starch do not change the enzymes' thermal inactivation rate constants in the temperature range from 25 to 43 °C. Finally, gelatin and starch are suitable for development of a reagent for immobilization of enzymes which would be stable and resistant to physical and chemical environmental conditions.
- Subjects
GELATIN; STARCH; LUMINOUS bacteria; LUCIFERASES; NAD (Coenzyme); FLAVIN mononucleotide; COENZYMES; ENZYME stability
- Publication
Analytical & Bioanalytical Chemistry, 2014, Vol 406, Issue 23, p5743
- ISSN
1618-2642
- Publication type
Article
- DOI
10.1007/s00216-014-7987-1