Effects of phthalic anhydride modification on horseradish peroxidase stability and structure

A Photoelectrochemical Retinomorphic Synapse

Reproducing human visual functions with artificial devices is a long-standing goal of the neuromorphic domain. However, emulating the chemical language communication of the visual system in fluids remains a grand challenge. Here, a "multi-color" hydrogel-based photoelectrochemical retinomorphic synapse is reported with unique chemical-ionic-electrical signaling in an aqueous electrolyte that enables, e.g., color perception and biomolecule-mediated synaptic plasticity. Based on the specific enzyme-catalyzed chromogenic reactions, three multifunctional colored hydrogels are developed, which can not only synergize with the Bi2S3 photogate to recognize the primary colors but also synergize with a given polymeric channel to promote the long-term memory of the system. A synaptic array is further constructed for sensing color images and biomolecule-coded information communication. Taking advantage of the versatile biochemistry, the biochemical-driven reversible photoelectric response of the cone cell is further mimicked. This work introduces rich chemical designs into retinomorphic devices, providing a perspective for replicating the human visual system in fluids.

Maleic anhydride-modified xylanase and its application to the clarification of fruits juices

At presently, the catalytic activity of xylanase is sub-optimal, and the required reaction conditions are harsh. To improve its catalytic activity and stability, xylanase (XY) was chemically modified with maleic anhydride (MA). The enzymatic properties of this maleic anhydride-modified xylanase (MA-XY) were then evaluated and analyzed spectroscopically. The results showed that the thermal stability, use of organic solvents, storage stability and the pH range of 3.0 to 9.0 for MA-XY were better than that for XY alone. The kinetic parameters of the enzyme (Km values) decreased from 40.63 to 30.23 mg/mL. Spectroscopic analysis showed that XY had been modified by the acylation reaction to become a tertiary structure. An assay based on clarifying fruit juices showed that the clarification capacity and reducing sugar content using MA-XY increased compared with those using XY. Overall, this study provides a theoretical basis for improving the application of XY in the food industry.

Investigation into the chemical modification of α-amylase using octenyl succinic anhydride: enzyme characterisation and stability studies

The present study describes the chemical modification of α-amylase using succinic anhydride (SA), phthalic anhydride (PA) and a novel modifier viz. 2-octenyl succinic anhydride (2-OSA). SA-, PA- and 2-OSA-α-amylases displayed a 50%, 91% and 46% increase in stability at pH 9, respectively; as compared to unmodified α-amylase. PA-α-amylase showed a significant increase in Ea and ΔH_a^#, and a concomitant decrease in ΔS_a^#. The modified α-amylases exhibited improved thermostability as reflected by significant reductions in K_d and ΔS_d^#, and increments in t_1/2, D-, E_d, ΔH_d^# and ΔG_d^# values. The modified α-amylases displayed variable stabilities in the presence of different surfactants, inhibitors, metal ions and organic solvents. Interestingly, the chemical modification was found to confer resistance against inactivation by Hg²⁺ on α-amylase. The conformational changes in modified α-amylases were investigated using intrinsic tryptophan fluorescence, ANS (extrinsic) tryptophan fluorescence, and dynamic fluorescence quenching. Both intrinsic and extrinsic tryptophan fluorescence spectra showed increased fluorescence intensity for the modified α-amylases. Chemical modification was found to induce a certain degree of structural rigidity to α-amylase, as shown by dynamic fluorescence quenching. Analysis of the CD spectra by the K2d method using the DichroWeb online tool indicated evident changes in the α-helix, β-sheet and random coil fractions of the α-amylase secondary structure, following chemical modification using anhydrides. PA-α-amylase exhibited the highest productivity in terms of hydrolysis of starch at 60 °C over a period of 5 h indicating potential in varied biotechnological applications.

Chemical modification of enzymes to improve biocatalytic performance

Improvement in intrinsic enzymatic features is in many instances a prerequisite for the scalable applicability of many industrially important biocatalysts. To this end, various strategies of chemical modification of enzymes are maturing and now considered as a distinct way to improve biocatalytic properties. Traditional chemical modification methods utilize reactivities of amine, carboxylic, thiol and other side chains originating from canonical amino acids. On the other hand, noncanonical amino acid- mediated 'click' (bioorthogoal) chemistry and dehydroalanine (Dha)-mediated modifications have emerged as an alternate and promising ways to modify enzymes for functional enhancement. This review discusses the applications of various chemical modification tools that have been directed towards the improvement of functional properties and/or stability of diverse array of biocatalysts.

Cyclic Anhydrides as Powerful Tools for Bioconjugation and Smart Delivery

Cyclic anhydrides are potent tools for bioconjugation; therefore, they are broadly used in the functionalization of biomolecules and carriers. The pH-dependent stability and reactivity, as well as the physical properties, can be tuned by the structure of the cyclic anhydride used; thus, their application in smart delivery systems has become very important. This review intends to cover the last updates in the use of cyclic anhydrides as pH-sensitive linkers, their differences in reactivity, and the latest applications found in bioconjugation chemistry or chemical biology, and when possible, in drug delivery.

Conformation and activity alteration of horseradish peroxidase induced by the interaction with gene carrier polyethyleneimines

Polyethyleneimine (PEI) has long been considered as "golden standard" for polymeric gene delivery carriers. However the molecular basis of the cytotoxicity of PEI is poorly understood. Little is known about the effects of PEI on the structure and functions of biomacromolecules. In this work, fluorescence, UV-vis absorption, circular dichroism spectroscopy were conducted to investigate the influence of PEI of average molecular weight 25, 10 and 1.8kDa (denoted as PEI25k, PEI10k and PEI1.8k) on the conformation of horseradish peroxidase (HRP) and its catalytic efficiency. Zeta-potential measurement and isothermal titration calorimetry were used to reveal the mechanism of the interaction between PEIs and HRP. PEIs were found to bind onto the surface of HRP predominantly via hydrophobic interaction and hydrogen bond or van der Waals interaction. The complex formation between HRP and PEI induced a more compact conformation of the enzyme and an increased hydrophobicity of the microenvironment surrounding heme pocket. The conformational change of HRP had little impact on the affinity towards H₂O₂ and phenol. However, the increase in the non-planarity of porphyrin ring in the heme group led to an increase in the exposure degree of the active center and thus an enhancement of catalytic efficiency of HRP in the presence of high molecular weight PEIs (PEI25k and PEI10k). The polymer size played an important role in PEI-HRP interaction. PEI of low molecular weight (PEI1.8k) was less efficient to alter the conformation and catalytic activity of HRP in aqueous solutions.

How modification of accessible lysines to phenylalanine modulates the structural and functional properties of horseradish peroxidase: a simulation study

Horseradish Peroxidase (HRP) is one of the most studied peroxidases and a great number of chemical modifications and genetic manipulations have been carried out on its surface accessible residues to improve its stability and catalytic efficiency necessary for biotechnological applications. Most of the stabilized derivatives of HRP reported to date have involved chemical or genetic modifications of three surface-exposed lysines (K174, K232 and K241). In this computational study, we altered these lysines to phenylalanine residues to model those chemical modifications or genetic manipulations in which these positively charged lysines are converted to aromatic hydrophobic residues. Simulation results implied that upon these substitutions, the protein structure becomes less flexible. Stability gains are likely to be achieved due to the increased number of stable hydrogen bonds, improved heme-protein interactions and more integrated proximal Ca²⁺ binding pocket. We also found a new persistent hydrogen bond between the protein moiety (F174) and the heme prosthetic group as well as two stitching hydrogen bonds between the connecting loops GH and F′F″ in mutated HRP. However, detailed analysis of functionally related structural properties and dynamical features suggests reduced reactivity of the enzyme toward its substrates. Molecular dynamics simulations showed that substitutions narrow the bottle neck entry of peroxide substrate access channel and reduce the surface accessibility of the distal histidine (H42) and heme prosthetic group to the peroxide and aromatic substrates, respectively. Results also demonstrated that the area and volume of the aromatic-substrate binding pocket are significantly decreased upon modifications. Moreover, the hydrophobic patch functioning as a binding site or trap for reducing aromatic substrates is shrunk in mutated enzyme. Together, the results of this simulation study could provide possible structural clues to explain those experimental observations in which the protein stability achieved concurrent with a decrease in enzyme activity, upon manipulation of charge/hydrophobicity balance at the protein surface.

Post-production modification of industrial enzymes

Industry has an increasing interest in the use of enzymes as environmentally friendly, highly efficient, and specific bio-catalysts. Enzymes have primarily evolved to function in aqueous environments at ambient temperature and pressure. These conditions however do not always correspond with industrial processes or applications, and only a small portion of all known enzymes are therefore suitable for industrial use. Protein engineering can sometimes be applied to convey more desirable properties to enzymes, such as increased stability, but is limited to the 20 naturally occurring amino acids or homologs thereof. Using post-production modification, which has the potential to combine desirable properties from the enzyme and the conjugated compounds, enzymes can be modified with both natural and synthetic molecules. This offers access to a myriad of possibilities for tuning the properties of enzymes. At this moment, however, the effects of post-production modification cannot yet be reliably predicted. The increasing number of applications will improve this so that the potential of this technology can be fully exploited. This review will focus on post-production modification of enzymes and its use and opportunities in industry.

Horseradish peroxidase (HRP) as a tool in green chemistry

The horseradish peroxidase (HRP) potential in organic synthesis.

Horseradish peroxidase: modulation of properties by chemical modification of protein and heme

Horseradish peroxidase (HRP) is one of the most studied enzymes of the plant peroxidase superfamily. HRP is also widely used in different bioanalytical applications and diagnostic kits. The methods of genetic engineering and protein design are now widely used to study the catalytic mechanism and to improve properties of the enzyme. Here we review the results of another approach to HRP modification-through the chemical modification of amino acids or prosthetic group of the enzyme. Computer models of HRPs with modified hemes are in good agreement with the experimental data.

Purification and characterization of a peroxidase isozyme from Indian turnip roots

A peroxidase isozyme (TP I) from Indian turnip roots ( Brassica rapa ) was purified. TP I had a minimum molecular mass of 45 000 Da as determined from sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). A far-UV circular dichroism (CD) spectroscopy study of TP I revealed the presence of 44% alpha-helix, 16% beta-sheet, and 40% random structure. The N-terminal sequence of TP I was found to be Gln-Phe-Val-Ile-Pro-Thr-Tyr-Ala-Trp-Gln. Pyromellitic dianhydride (PMDA)-modified TP I showed enhanced thermal stability and p-chlorophenol removal efficiency. In the absence of polyethylene glycol (PEG), PMDA-modified TP I (dose of 50 units mL(-1)) converted 100% p-chlorophenol, while at the same time, native TP I could convert only 85%. In the presence of PEG, PMDA-modified TP I (dose of 0.05 units mL(-1)) converted p-chlorophenol completely in 45 min, while native TP I required 60 min for complete conversion. The K(M) value toward the substrates p-chlorophenol and o-cresol decreased after PMDA modification of TP I, which indicated increased affinity for these substrates.

Stabilization of horseradish peroxidase by covalent conjugation with dextran aldehyde against temperature and pH changes

Stabilization of Horseradish Peroxidase (HRP; EC 1.11.1.7) against temperature and pH via the formation of the conjugates obtained by multipoint covalent bonding of dextran aldehyde (DA) to the enzyme were studied. Hence, three different molar weighted dextrans (17.5 kD, 75 kD, 188 kD) were covalently bonded to purified enzyme with different molar ratios (nHRP/nDA 20/1, 10/1, 1/1, 1/5, 1/10, 1/15, 1/20). The thermal stabilities of the obtained conjugates were evaluated with the activities determined at different temperatures (25, 30, 35, 40, 50, 60, 70, 80°C) applying 60 minutes incubation time. Conjugates formed were characterized by gel-permeation chromatography (GPC) and fluorescence techniques. The conjugate synthesized using dextran 75 kDa with nHRP/nDA 1/10 molar ratio showed better thermal stability than other conjugates and purified enzyme at pH 7. This conjugate also has wider activity pH range than purified enzyme. In addition, mentioned conjugate at pH 7 had very long storage lifetime compared to purified enzyme at +4°C and room temperature; which is considered a favorable feature for usage in practice.

Thermostability, solvent tolerance, catalytic activity and conformation of cofactor modified horseradish peroxidase

Artificial prosthetic groups, HeminD1 and HeminD2, were designed and synthesized, which contain one benzene ring and one carboxylic group or two carboxylic groups at the terminal of each propionate side chain of hemin, respectively. HeminD1 and HeminD2 were reconstituted with apo-HRP successfully to produce the two novel HRPs, rHRP1 and rHRP2, respectively. The thermal and solvent tolerances of native and reconstituted HRPs were compared. The cofactor modification increased the thermostability both in aqueous buffer and some organic solvents, and also enhanced the tolerance of some organic solvents. To determine the conformation stability, the unfolding of native and reconstituted HRPs by heat was investigated. Tm was increased from 70.0 degrees C of nHRP to 75.4 degrees C of rHRP1 and 76.5 degrees C of rHRP2 after cofactor modification. Kinetic studies indicated that the cofactor modification increased the substrate affinity and catalytic efficiency both in aqueous buffer and some organic solvents. The catalytic efficiency for phenol oxidation was increased by approximately 55% for rHRP1 in aqueous buffer, and it was also increased by approximately 70% for rHRP1 in 10% ACN. Spectroscopic studies proved that the cofactor modification changed the microenvironment of both heme and tryptophan, increased alpha-helix content, and increased the tertiary structure around the aromatic residue in HRP. The improvements of catalytic properties are related to these changes of the conformation. The introduction of the hydrophobic domain as well as the retention of the moderate carboxylic group in active site is an efficient method to improve the thermodynamic and catalytic efficiency of HRP.

Entrapment of horseradish peroxidase in sugar-modified silica monoliths: Toward the development of a biocatalytic sensor

A miniaturized HRP-entrapped bioreactor was prepared by a one-step enzyme immobilization method using a biocompatible sol-gel processing method employing either diglycerylsilane (DGS) or sodium silicate (SS) as precursors and a covalently tethered sugar, N-(3-triethoxysilylpropyl)gluconamide (GLS) as a silica modifier. Factors such as leaching, catalytic efficiency and long-term stability were examined to assess the role of the precursor and modifier in influencing enzyme performance. The results showed that sodium silicate derived materials modified with covalently bound sugars at a level of 10 mol% were optically transparent and provided the highest catalytic turnover rate for entrapped HRP. The stability and reusability of the entrapped HRP was found to be satisfactory for at least 1 month in the GLS-doped SS materials, and the entrapped HRP was able to respond linearly to the presence of peroxide over the concentration range of 0-750 microM with a detection limit of 6 microM, demonstrating the potential of this material for the development of a reusable optical biosensor.

Increased thermal and organic solvent tolerance of modified horseradish peroxidase

Horseradish peroxidase (HRP) was modified by maleic anhydride and citraconic anhydride. The thermal and organic solvent tolerances of native and modified enzyme were compared. These chemical modifications of HRP increased their thermostability both in aqueous buffer and some organic solvents, and also enhanced their tolerances of some organic solvents. We have studied the unfolding of native and modified HRP by heat to determine the conformational stability. The temperature at the midpoint of thermal denaturation (T(m)) was increased upon modification. Both enthalpy change (DeltaH(m)) and entropy change (DeltaS(m)) for unfolding of modified enzyme at T(m) were decreased compared with native enzyme. Circular dichroism studies proved that these modifications changed the conformation of HRP. The improvements of stability are related to side chain reorientations of aromatics upon both modifications.