Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations
[Display omitted] •PEF treatment significantly increased the catalytic rate of trypsin.•PEF treatment tended to order the spatial conformation of trypsin.•PEF treatment improved the stability of trypsin binding to the substrate.•The mechanism that PEF treatment increased trypsin activity was reveale...
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Veröffentlicht in: | Food chemistry 2022-11, Vol.394, p.133477-133477, Article 133477 |
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Sprache: | eng |
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•PEF treatment significantly increased the catalytic rate of trypsin.•PEF treatment tended to order the spatial conformation of trypsin.•PEF treatment improved the stability of trypsin binding to the substrate.•The mechanism that PEF treatment increased trypsin activity was revealed.
A pulsed electric field (PEF) treatment exhibits different effects on trypsin; however, the mechanism of enzyme activation remains unclear. Herein, chemical experiments combined with molecular dynamics simulations revealed the mechanism of trypsin activation by PEF treatment at the molecular level. The results indicated that compared with the values at 0 kV/cm, the enzyme activity, Vmax, and Kcat at 20 kV/cm increased by 9.30%, 4.74%, and 4.30%, respectively, and Km decreased by 11.14%, indicating an improved interaction between the enzyme and substrate. The simulation results revealed that PEF treatment increased the number of molecular hydrogen bonds and the solvent-accessible surface area, while decreasing the rotation radius and random coil content by 5.00% and 3.37%, respectively. Molecular docking indicated that PEF treatment altered the active center and increased the affinity between the enzyme and substrate. The simulation results were consistent with those of the spectroscopic experiments conducted on trypsin after PEF treatment. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2022.133477 |