Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase
Different spectral probes were employed to study the stabilizing effect of various polyols, such as, ethylene glycol (EG), glycerol (GLY), glucose (GLC) and trehalose (TRE) on the native (N), the acid-denatured (AD) and the thermal-denatured (TD) states of Aspergillus niger glucoamylase (GA). Polyol...
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doaj-dcd66ed8e5f241e1bb2100dfc427264a2020-11-25T01:22:57ZengHindawi LimitedThe Scientific World Journal1537-744X2013-01-01201310.1155/2013/570859570859Stabilizing Effect of Various Polyols on the Native and the Denatured States of GlucoamylaseMohammed Suleiman Zaroog0Habsah Abdul Kadir1Saad Tayyab2Biomolecular Research Group, Biochemistry Programme, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, MalaysiaBiomolecular Research Group, Biochemistry Programme, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, MalaysiaBiomolecular Research Group, Biochemistry Programme, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, MalaysiaDifferent spectral probes were employed to study the stabilizing effect of various polyols, such as, ethylene glycol (EG), glycerol (GLY), glucose (GLC) and trehalose (TRE) on the native (N), the acid-denatured (AD) and the thermal-denatured (TD) states of Aspergillus niger glucoamylase (GA). Polyols induced both secondary and tertiary structural changes in the AD state of enzyme as reflected from altered circular dichroism (CD), tryptophan (Trp), and 1-anilinonaphthalene-8-sulfonic acid (ANS) fluorescence characteristics. Thermodynamic analysis of the thermal denaturation curve of native GA suggested significant increase in enzyme stability in the presence of GLC, TRE, and GLY (in decreasing order) while EG destabilized it. Furthermore, CD and fluorescence characteristics of the TD state at 71°C in the presence of polyols showed greater effectiveness of both GLC and TRE in inducing native-like secondary and tertiary structures compared to GLY and EG.http://dx.doi.org/10.1155/2013/570859 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mohammed Suleiman Zaroog Habsah Abdul Kadir Saad Tayyab |
spellingShingle |
Mohammed Suleiman Zaroog Habsah Abdul Kadir Saad Tayyab Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase The Scientific World Journal |
author_facet |
Mohammed Suleiman Zaroog Habsah Abdul Kadir Saad Tayyab |
author_sort |
Mohammed Suleiman Zaroog |
title |
Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase |
title_short |
Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase |
title_full |
Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase |
title_fullStr |
Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase |
title_full_unstemmed |
Stabilizing Effect of Various Polyols on the Native and the Denatured States of Glucoamylase |
title_sort |
stabilizing effect of various polyols on the native and the denatured states of glucoamylase |
publisher |
Hindawi Limited |
series |
The Scientific World Journal |
issn |
1537-744X |
publishDate |
2013-01-01 |
description |
Different spectral probes were employed to study the stabilizing effect of various polyols, such as, ethylene glycol (EG), glycerol (GLY), glucose (GLC) and trehalose (TRE) on the native (N), the acid-denatured (AD) and the thermal-denatured (TD) states of Aspergillus niger glucoamylase (GA). Polyols induced both secondary and tertiary structural changes in the AD state of enzyme as reflected from altered circular dichroism (CD), tryptophan (Trp), and 1-anilinonaphthalene-8-sulfonic acid (ANS) fluorescence characteristics. Thermodynamic analysis of the thermal denaturation curve of native GA suggested significant increase in enzyme stability in the presence of GLC, TRE, and GLY (in decreasing order) while EG destabilized it. Furthermore, CD and fluorescence characteristics of the TD state at 71°C in the presence of polyols showed greater effectiveness of both GLC and TRE in inducing native-like secondary and tertiary structures compared to GLY and EG. |
url |
http://dx.doi.org/10.1155/2013/570859 |
work_keys_str_mv |
AT mohammedsuleimanzaroog stabilizingeffectofvariouspolyolsonthenativeandthedenaturedstatesofglucoamylase AT habsahabdulkadir stabilizingeffectofvariouspolyolsonthenativeandthedenaturedstatesofglucoamylase AT saadtayyab stabilizingeffectofvariouspolyolsonthenativeandthedenaturedstatesofglucoamylase |
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