The influence of rotating magnetic field on bio-catalytic dye degradation using the horseradish peroxidase

Stopped Flow of Glycerol Induces the Enhancement of Adsorption and Aggregation of HRP on Mica

Glycerol is a usable component of heat-transfer fluids, and is thus suitable for the use in microchannel-based heat exchangers in biosensors and microelectronic devices. The flow of a fluid can lead to the generation of electromagnetic fields, which can affect enzymes. Herein, by means of atomic force microscopy (AFM) and spectrophotometry, a long-term effect of stopped flow of glycerol through a coiled heat exchanger on horseradish peroxidase (HRP) has been revealed. Samples of buffered HRP solution were incubated near either the inlet or the outlet sections of the heat exchanger after stopping the flow. It has been found that both the enzyme aggregation state and the number of mica-adsorbed HRP particles increase after such an incubation for 40 min. Moreover, the enzymatic activity of the enzyme incubated near the inlet section has been found to increase in comparison with that of the control sample, while the activity of the enzyme incubated near the outlet section remained unaffected. Our results can find application in the development of biosensors and bioreactors, in which flow-based heat exchangers are employed.

AFM Investigation of the Influence of Steam Flow through a Conical Coil Heat Exchanger on Enzyme Properties

The present study is aimed at the revelation of subtle effects of steam flow through a conical coil heat exchanger on an enzyme, incubated near the heat exchanger, at the nanoscale. For this purpose, atomic force microscopy (AFM) has been employed. In our experiments, horseradish peroxidase (HRP) was used as a model enzyme. HRP is extensively employed as a model in food science in order to determine the influence of electromagnetic fields on enzymes. Adsorption properties of HRP on mica have been studied by AFM at the level of individual enzyme macromolecules, while the enzymatic activity of HRP has been studied by spectrophotometry. The solution of HRP was incubated either near the top or at the side of the conically wound aluminium pipe, through which steam flow passed. Our AFM data indicated an increase in the enzyme aggregation on mica after its incubation at either of the two points near the heat exchanger. At the same time, in the spectrophotometry experiments, a slight change in the shape of the curves, reflecting the HRP-catalyzed kinetics of ABTS oxidation by hydrogen peroxide, has also been observed after the incubation of the enzyme solution near the heat exchanger. These effects on the enzyme adsorption and kinetics can be explained by alterations in the enzyme hydration caused by the influence of the electromagnetic field, induced triboelectrically by the flow of steam through the heat exchanger. Our findings should thus be considered in the development of equipment involving conical heat exchangers, intended for either research or industrial use (including miniaturized bioreactors and biosensors). The increased aggregation of the HRP enzyme, observed after its incubation near the heat exchanger, should also be taken into account in analysis of possible adverse effects from steam-heated industrial equipment on the human body.

Atomic Force Microscopy Study of the Effect of an Electric Field, Applied to a Pyramidal Structure, on Enzyme Biomolecules

The influence of an external constant strong electric field, formed using a pyramidal structure under a high electric potential, on an enzyme located near its apex, is studied. Horseradish peroxidase (HRP) is used as a model. In our experiments, a 27 kV direct current (DC) voltage was applied to two electrodes with a conducting pyramidal structure attached to one of them. The enzyme particles were visualized by atomic force microscopy (AFM) after the adsorption of the enzyme from its 0.1 µM solution onto mica AFM substrates. It is demonstrated that after the 40 min exposure to the electric field, the enzyme forms extended structures on mica, while in control experiments compact HRP particles are observed. After the exposure to the electric field, the majority of mica-adsorbed HRP particles had a height of 1.2 nm (as opposed to 1.0 nm in the case of control experiments), and the contribution of higher (>2.0 nm) particles was also considerable. This indicates the formation of high-order HRP aggregates under the influence of an applied electric field. At that, the enzymatic activity of HRP against its substrate 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) remains unaffected. These results are important for studying macroscopic effects of strong electromagnetic fields on enzymes, as well as for the development of cellular structure models.

The Effect of a Dodecahedron-Shaped Structure on the Properties of an Enzyme

In this research, the influence of a dodecahedron-shaped structure on the adsorption behavior of a horseradish peroxidase (HRP) enzyme glycoprotein onto mica substrates was studied. In the experiments, samples of an aqueous HRP solution were incubated at various distances (0.03 m, 2 m, 5 m, and control at 20 m) from the dodecahedron surface. After the incubation, the direct adsorption of HRP onto mica substrates immersed in the solutions was performed, and the mica-adsorbed HRP particles were visualized via atomic force microscopy (AFM). The effect of the increased HRP aggregation was only observed after the incubation of the enzyme solution at the 2 m distance from the dodecahedron. In addition, with respect to the control sample, spectrophotometric measurements revealed no change in the HRP enzymatic activity after the incubation at any of the distances studied. The results reported herein can be of use in the modeling of the possible influences of various spatial structures on biological objects in the development of biosensors and other electronic equipment.

Current Strategies for Real-Time Enzyme Activation

Enzyme activation is a powerful means of achieving biotransformation function, aiming to intensify the reaction processes with a higher yield of product in a short time, and can be exploited for diverse applications. However, conventional activation strategies such as genetic engineering and chemical modification are generally irreversible for enzyme activity, and they also have many limitations, including complex processes and unpredictable results. Recently, near-infrared (NIR), alternating magnetic field (AMF), microwave and ultrasound irradiation, as real-time and precise activation strategies for enzyme analysis, can address many limitations due to their deep penetrability, sustainability, low invasiveness, and sustainability and have been applied in many fields, such as biomedical and industrial applications and chemical synthesis. These spatiotemporal and controllable activation strategies can transfer light, electromagnetic, or ultrasound energy to enzymes, leading to favorable conformational changes and improving the thermal stability, stereoselectivity, and kinetics of enzymes. Furthermore, the different mechanisms of activation strategies have determined the type of applicable enzymes and manipulated protocol designs that either immobilize enzymes on nanomaterials responsive to light or magnetic fields or directly influence enzymatic properties. To employ these effects to finely and efficiently activate enzyme activity, the physicochemical features of nanomaterials and parameters, including the frequency and intensity of activation methods, must be optimized. Therefore, this review offers a comprehensive overview related to emerging technologies for achieving real-time enzyme activation and summarizes their characteristics and advanced applications.

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.

Application of magnetic fields to wastewater treatment and its mechanisms: A review

Magnetic field (MF) has been applied widely and successfully as an efficient, low-cost and easy-to-use technique to enhance wastewater treatment (WWT) performance. Although the effects of MF on WWT were revealed and summarized by some works, they are still mysterious and complex. This review summarizes the application of MF in magnetic adsorption-separation of heavy metals and dyes, treatment of domestic wastewater and photo-magnetic coupling technology. Furthermore, the mechanisms of MF-enhanced WWT are critically elaborated from the perspective of magnetic physicochemical and biological effects, such as magnetoresistance, Lorentz force, and intracellular radical pair mechanism. At last, the challenges and opportunities for MF application in WWT are discussed. For overcoming the limitations and taking advantages of MFs in WWT, fundamental research of the mechanisms of the application of MFs should be carried out in the future.

Effect of Spherical Elements of Biosensors and Bioreactors on the Physicochemical Properties of a Peroxidase Protein

External electromagnetic fields are known to be able to concentrate inside the construction elements of biosensors and bioreactors owing to reflection from their surface. This can lead to changes in the structure of biopolymers (such as proteins), incubated inside these elements, thus influencing their functional properties. Our present study concerned the revelation of the effect of spherical elements, commonly employed in biosensors and bioreactors, on the physicochemical properties of proteins with the example of the horseradish peroxidase (HRP) enzyme. In our experiments, a solution of HRP was incubated within a 30 cm-diameter titanium half-sphere, which was used as a model construction element. Atomic force microscopy (AFM) was employed for the single-molecule visualization of the HRP macromolecules, adsorbed from the test solution onto mica substrates in order to find out whether the incubation of the test HRP solution within the half-sphere influenced the HRP aggregation state. Attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) was employed in order to reveal whether the incubation of HRP solution within the half-sphere led to any changes in its secondary structure. In parallel, spectrophotometry-based estimation of the HRP enzymatic activity was performed in order to find out if the HRP active site was affected by the electromagnetic field under the conditions of our experiments. We revealed an increased aggregation of HRP after the incubation of its solution within the half-sphere in comparison with the control sample incubated far outside the half-sphere. ATR-FTIR allowed us to reveal alterations in HRP's secondary structure. Such changes in the protein structure did not affect its active site, as was confirmed by spectrophotometry. The effect of spherical elements on a protein solution should be taken into account in the development of the optimized design of biosensors and bioreactors, intended for performing processes involving proteins in biomedicine and biotechnology, including highly sensitive biosensors intended for the diagnosis of socially significant diseases in humans (including oncology, cardiovascular diseases, etc.) at early stages.

Investigation of static magnetic field effect on horseradish peroxidase enzyme activity and stability in enzymatic oxidation process

The activity of Horseradish Peroxidase (HRP) Enzyme exposed to a static magnetic field (SMF) during the oxidation reaction of pyrogallol (PGL) and the epigallocatechin gallate (EPCG) flavonoid was recorded at different times. As the data showed, the enzyme activity increased by 77.17% with increasing incubation time up to 30 min. The kinetic parameters K_M and V_max for PGL sample incubated in SMF for 30 min were 5.641 × 10^-3 mM, 4.424 × 10^-2 mmol/min, respectively, and for EPCG sample with the same condition were 8.65 × 10^-4 mM, 2.37 × 10^-3 mmol/min, respectively. Exposure of HRP enzyme to SMF changed the optimum pH from 7.0 to 6.0 in 10 min, but did not create any change in the optimum temperature of the enzyme. After 120 h, the residual activity of normal enzyme was 17% higher than that of the incubated enzyme. The structural changes of the control and HRP enzyme incubated in SMF were investigated by relative viscosity, fluorescence and CD, UV-Vis spectrophotometry. The structural changes in the presence of SMF were found to cause changes in the enzyme activity. In fact, changes in the amount of hydrogen bonds between enzymes and solvents can be a reason for this behavior from a molecular point of view. Using a static magnetic field can provide a new approach to control and direct enzyme-based biological processes.

Immobilization of Low-Cost Alternative Vegetable Peroxidase (Raphanus sativus L. peroxidase): Choice of Support/Technique and Characterization

In the present work the radish (Raphanus sativus L.) was used as the low-cost alternative source of peroxidase. The enzyme was immobilized in different supports: coconut fiber (CF), calcium alginate microspheres (CAMs) and silica SBA-15/albumin hybrid (HB). Physical adsorption (PA) and covalent binding (CB) as immobilization techniques were evaluated. Immobilized biocatalysts (IBs) obtained were physicochemical and morphologically characterized by SEM, FTIR and TGA. Also, optimum pH/temperature and operational stability were determined. For all supports, the immobilization by covalent binding provided the higher immobilization efficiencies-immobilization yield (IY%) of 89.99 ± 0.38% and 77.74 ± 0.42% for HB and CF, respectively. For CAMs the activity recovery (AR) was of 11.83 ± 0.68%. All IBs showed optimum pH at 6.0. Regarding optimum temperature of the biocatalysts, HB-CB and CAM-CB maintained the original optimum temperature of the free enzyme (40 °C). HB-CB showed higher operational stability, maintaining around 65% of the initial activity after four consecutive cycles. SEM, FTIR and TGA results suggest the enzyme presence on the IBs. Radish peroxidase immobilized on HB support by covalent binding is promising in future biotechnological applications.

Immobilization of horseradish peroxidase on Fe3O4 nanoparticles for enzymatic removal of endocrine disrupting chemicals

The modified Fe₃O₄ nanoparticles were used as a support for the immobilization of horseradish peroxidase (HRP). The immobilized enzyme (HRP@Fe₃O₄) was characterized by transmission electron microscopy (TEM), X-ray diffraction (XRD), Fourier-transform infrared spectrometer (FTIR), and vibration sample magnetometer (VSM). According to the results, the optimum concentration of glutaraldehyde (GA) and agitation time were 300 μL and 7 h. HRP was well loaded on the surface of the Fe₃O₄. There was no change in the crystal structure of HRP@Fe₃O₄ compared with Fe₃O₄. The removals of bisphenol A (BPA) and 17α-ethinylestradiol (EE2) using HRP@Fe₃O₄ had been investigated. The degradation efficiencies of BPA and EE2 catalyzed by HRP@Fe₃O₄ were higher than that of soluble HRP. In addition, HRP@Fe₃O₄ can be reused through magnetic separation. After the fifth repeated use, the removal efficiencies of BPA and EE2 were up to 56% and 48%, respectively. Batch studies of catalyzed oxidation and coagulation on the degradation of BPA and EE2 in the presence of humic acid (HA) were also investigated. The order of the removal efficiencies was HRP+PACl (polyaluminum chloride)+SDS (lauryl sodium sulfate)>HRP+PACl>HRP>HRP+PAM (Polyacrylamide)>HRP+PAM+SDS. The coagulation effect of HRP@Fe₃O₄ and PACl was better than that of HRP@Fe₃O₄ and PAM. The removals of BPA and EE2 were 90.3% and 64.5% by use HRP@Fe₃O₄ and PACl as coagulant, while the removals were 78.7% and 57.6% by use HRP@Fe₃O₄ and PAM as coagulant. SDS had a positive effect on PACl, while a negative effect on PAM. Moreover, the products generated by enzymatic oxidation reaction can be effectively removed after coagulation.

An accomplished procedure of horseradish peroxidase immobilization for removal of acid yellow 11 in aqueous solutions

Horseradish peroxidase (HRP) characteristics were improved by two techniques, Na-alginate entrapment and glutaraldehyde crosslinking prior to alginate entrapment, in order to enhance the stability, functionality and removal of dyes in waste water. Free, entrapped and crosslinked-entrapped enzymes were compared by activity assays, which indicated the optimum temperature is 25 °C and pH 4.0-5.0. Kinetics results showed that alginate entrapment and crosslinking prior to entrapment increased V_max and did not cause any significant decrease in K_m. The thermal resistance of the free enzyme was short-term, zero residual activity after 250 min, while the immobilized enzymes preserved more than 50% of their activity for 5 h at 60 °C. Immobilized HRP was resistant to methanol, ethanol, DMSO and THF. The storage stability of free HRP ended in 35 days whereas entrapped and crosslinked-entrapped HRPs had 87 and 92% residual activity at the 60th day, respectively. HRP was used in the decolorization of azo dye Acid yellow 11 and total decolorization (>99%) was obtained using crosslinked-entrapped HRP. Reusability studies presented the improvement that crosslinked-entrapped HRP reached 74% decolorization after 10 batches. The results demonstrated that the novel immobilized HRP can be used as an effective catalyst for dye degradation of industrial waste effluents.