Effects of Additives on the Thermostability of Chloroperoxidase

The effects of several polyhydroxy compounds (glucose, fructose, gumsugar, galactose, trehalose, dextran, xylose, PEG200, glycerin) and surfactant (dioctyl sulfosuccinate sodium salt, AOT) on the catalytic activity and thermal stability of chloroperoxidase (CPO) in aqueous systems were investigated...

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Bibliographic Details
Published in:Biotechnology progress 2007-05, Vol.23 (3), p.729-733
Main Authors: Zhi, Lifei, Jiang, Yucheng, Wang, Yingsong, Hu, Mancheng, Li, Shuni, Ma, Yingjun
Format: Article
Language:English
Subjects:
Ascomycota - enzymology
Biological and medical sciences
Biotechnology
Catalysis - drug effects
Chloride Peroxidase - metabolism
Dextrans - pharmacology
Dioctyl Sulfosuccinic Acid - pharmacology
Enzyme Activation - drug effects
Enzyme Stability - drug effects
Fructose - pharmacology
Fundamental and applied biological sciences. Psychology
Galactose - pharmacology
Glucose - pharmacology
Glycerol - pharmacology
Indoles - chemistry
Indoles - metabolism
Models, Biological
Molecular Structure
Organic Chemicals - pharmacology
Temperature
Trehalose - pharmacology
Xylose - pharmacology
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Summary:The effects of several polyhydroxy compounds (glucose, fructose, gumsugar, galactose, trehalose, dextran, xylose, PEG200, glycerin) and surfactant (dioctyl sulfosuccinate sodium salt, AOT) on the catalytic activity and thermal stability of chloroperoxidase (CPO) in aqueous systems were investigated at various temperatures. A 25% superactivity was found in AOT solutions at 25 °C, and it could be maintained during the 882 h. PEG200 and glycerin were proven to be the most efficient stabilizer for CPO in temperatures ranging from 25 to 60 °C. Trehalose is more helpful than other sugars for extended storage of CPO. These results are promising in view of industrial applications of this versatile biological catalyst. The protective mechanism of various additives on CPO was discussed.
ISSN:8756-7938
1520-6033
DOI:10.1021/bp070024a