Effects of temperature on micellar-assisted bimolecular reaction of methylnaphtalene-2-sulphonate with bromide and chloride ions.

Reactivity of methyl naphthalene-2-sulphonate, MeONs, with H2O, Br(-) and Cl(-) in water and in cationic micelles of cetyltrialkylammonium surfactants, n-C16H33N(+)R3X(-), R=Me (CTA(+)), n-Pr (CTPA(+)), X=Br, Cl, CH3SO3, has been investigated in the temperature range 25-45°C. Micellar rate effects were analysed by using the pseudophase treatment, and the second-order rate constants in the micellar pseudophase were evaluated at the various temperatures. Values of these rate constants increase with temperature, and the effect is less important in micelles than in water and more important for chloride than for bromide ions. Micelles lead to an ion behaviour discrimination, whose extent depends on surfactant type and on temperature, with maximum effect in CTPA(+) at 25°C and with bromide being always more reactive than chloride. Quantitative analysis of the temperature effect by the Eyring equation showed that micelles speed up reaction of MeONs with halide ions by decreasing the activation enthalpies, which is partially offset by decreases in the activation entropies. The rate acceleration by increase in surfactant head group size has only enthalpic origin for bromide and only entropic origin for chloride: this different behaviour was rationalised taking into account both solvation of anions and the hydrophobic effect.

Influence of sulfobetaines on the stability of the Citrobacterdiversus ULA-27 beta-lactamase.

The activity and stability of beta-lactamase from Citrobacter diversus ULA-27 have been investigated in the presence of different ionic and zwitterionic surfactants. All the sulfobetaine surfactants tested allow the enzyme to retain its full activity, but the best stabilizing effect is greatly dependent on their structure. Very little variations on the monomer headgroup can significantly reduce enzyme deactivation or speed up the loss of activity with respect to buffer alone. The whole hydrophobic/hydrophilic balance on the headgroup seems to have a determining role in preserving beta-lactamase activity and structure. The presence of zwitterionic surfactants stabilizes the protein conformation toward denaturation by urea and low-temperature inactivation. Similar experiments were performed in the presence of other two zwitterionic surfactants, an amine oxide, dimethylmyristylamine oxide (DMMAO) and a carboxybetaine, cetyldimethylammonium methanecarboxylate (CB1-16). The former stabilizes the enzyme even better than the sulfobetaines, the latter quickly deactivates it. Therefore, the factors responsible for beta-lactamase stabilization are dependent not only on the zwitterionic nature of the surfactant headgroup but also specific interactions between the surfactant and the protein may be important.

Activation and stabilization of alpha-chymotrypsin by cationic additives.

alpha-Chymotrypsin activity was tested with N-glutaryl-l-phenylalanine p-nitroanilide (GPNA) in aqueous media in the presence of synthetic surfactants, which differ in the flexibility of their bulky head groups. Superactivity can be ascribed to the presence of the tributylammonium residue on the surfactant head group, as in p-octyloxybenzyltributylammonium bromide (pOOTBABr), while in the presence of a more rigid moiety, i.e. a cyclic one, no activation was found. A nonmicellizable quaternary ammonium salt, the tetrabutylammonium bromide (TBABr), which has a head group structure very similar to pOOTBABr, not only induces a remarkable superactivation, at a concentration 80-fold higher than pOOTBABr, but also allows the enzyme to retain a high residual activity for long periods of time. The presence of a lipophilic chain, which by interacting with apolar residues on the enzyme surface, probably penetrates into hydrophobic pockets of the protein and causes a rapid inactivation. In 0.4 m TBABr, a 20-fold increase both in kcat and Km values, with respect to buffer alone, was found. The increase of Km could be attributed either to a true decrease in affinity between enzyme and substrate or alternatively to the presence of TBA+ ions near the catalytic region. They could interact with protein residues around the active site and bind to negatively charged GPNA molecules, lowering the local substrate concentration. Spectroscopic experiments (CD and fluorescence) show minor changes of protein conformation in 0.4 m TBABr, while at 1 m a strong modification of both spectra was observed.

Effects of surfactants on the stabilization of the bovine lactoperoxidase activity.

Bovine lactoperoxidase (LPO) is taken as a model protein of mammalian peroxidases to investigate the activity and the stability of the enzyme in the presence of different surfactants. The cationic benzalkonium chloride (Bz) has proved efficient in preserving the enzymatic activity for over 10 days, while the native enzyme completely lost its activity within 3-4 days. The presence of Bz allows the enzyme to preserve its secondary structure for a long time, as shown in CD spectra, and creates a more hydrophobic environment for the enzyme, as indicated in fluorescence studies. Moreover, this surfactant at a concentration of 0.01% (0.3 mM) increases the lactoperoxidase activity in the first 2 h of incubation at 37 degrees C. Both hydrophobic and electrostatic interactions of the cationic surfactant seem to be responsible for the enzyme activation and stabilization, and this is a promising result in view of industrial applications of enzymes.

Effects of ionic and zwitterionic surfactants on the stabilization of bovine catalase.

The activity and stability of beef liver catalase have been investigated in the presence of different ionic and zwitterionic surfactants. All cationic and zwitterionic surfactants used in this work have no effect on the initial activity of catalase, but several of them allow the enzyme to retain a high residual activity for longer periods of time than those observed in the absence of any additives. However, the interactions between surfactants and catalase appear to be very peculiar, and certain zwitterionic surfactants have been found to remarkably slow down enzyme degradation, with the enzyme completely preserving its activity after several weeks at temperatures of up to 30 degrees C. This effect is probably due to an interaction between the surfactant and the intersubunit region of the protein; this interaction could stabilize the quaternary structure of the enzyme.

Control of enzyme properties in supramolecular systems.

The study deals with stability and activity of enzymes in supramolecular systems. Acid phosphatase (EC 3.1.3.2) has been studied as model enzyme. The organic phase is rich in C2-C4 acetates. Didodecyldimethylammonium chloride (DD-DACl) has been mainly used as ionic surfactants. The rate of enzyme inactivation is smaller than in buffer and is less dependent on storage temperature. Specific activity of the enzyme is lowered because of a less affinity towards the substrate and of reduction of maximal velocity.