Chapter Nineteen

1. Fundamentals of General, Organic, and Biological Chemistry 5th Edition Chapter Nineteen Enzymes and Vitamins James E. Mayhugh Oklahoma City University 2007 Prentice Hall, Inc.

2. Outline • 19.1 Catalysis by Enzymes • 19.2 Enzyme Cofactors • 19.3 Enzyme Classification • 19.4 How Enzymes Work • 19.5 Effect of Concentration on Enzyme Activity • 19.6 Effect of Temperature and pH on Enzyme Activity • 19.7 Enzyme Regulation: Feedback and Allosteric Control • 19.8 Enzyme Regulation: Inhibition • 19.9 Enzyme Regulation: Covalent Modification and Genetic Control • 19.10 Vitamins Chapter Nineteen

3. 19.1 Catalysis by Enzymes • Enzyme: A protein or other molecule that acts as a catalyst for a biological reaction. • Active site: A pocket in an enzyme with the specific shape and chemical makeup necessary to bind a substrate. • Substrate: A reactant in an enzyme-catalyzed reaction. Chapter Nineteen

4. Specificity (enzyme): The limitation of the activity of an enzyme to a specific substrate, specific reaction, or specific type of reaction. • The enzyme papainfrom papaya fruit catalyzes the hydrolysis of peptide bonds in many locations. • Thrombinis specific for catalyzing hydrolysis of a peptide bond adjacent to arginine and does so primarily in a protein essential to blood clotting. • Catalase is almost completely specific for one reaction—the decomposition of hydrogen peroxide. Chapter Nineteen

5. The specificity of an enzyme for one of two enantiomers is a matter of fit.A chiral reactant fits a chiral reaction site.The enantiomer at the top fits the reaction site like a hand in a glove, but the enantiomer at the bottom does not. • The enzyme lactate dehydrogenase catalyzes the removal of hydrogen from L-lactate but not from D-lactate. Chapter Nineteen

6. Catalytic activity is measured by turnover number, the maximum number of substrate molecules acted upon per enzyme per unit time. Most enzymes turn over 10–1000 molecules per second. Chapter Nineteen

7. 19.2 Enzyme Cofactors • Cofactor: A nonprotein part of an enzyme that is essential to the enzyme’s catalytic activity; a metal ion or a coenzyme. • Coenzyme: An organic molecule that acts as an enzyme cofactor. • Why are cofactors necessary? The functional groups in proteins are limited to those of the amino acid side chains. By combining with cofactors, enzymes acquire chemically reactive groups not available as side chains. Chapter Nineteen

8. Trace minerals and certain vitamins are a dietary necessity because they function as building blocks for cofactors and we cannot synthesize them. Chapter Nineteen

9. 19.3 Enzyme Classification • Enzymes are divided into six main classes according to the general kind of reaction they catalyze. • Oxidoreductasescatalyze redox reactions of substrates, most commonly addition or removal of oxygen or hydrogen. These enzymes require coenzymes that are reduced or oxidized as the substrate is oxidized or reduced. Chapter Nineteen

10. Transferasescatalyze transfer of a group from one molecule to another. Kinases transfer a phosphate group from ATP to give ADP and a phosphorylated product. Chapter Nineteen

11. Hydrolasescatalyze the breaking of bonds with addition of water. The digestion of carbohydrates and proteins by hydrolysis requires these enzymes. • Ligasescatalyze the bonding together of two substrates. Such reactions are generally not favorable and require energy from ATP hydrolysis. Chapter Nineteen

12. Isomerasescatalyze the isomerization (rearrangement of atoms) of a substrate in reactions that have but one substrate and one product. Chapter Nineteen

13. Lyases catalyze the addition of a molecule to a double bond or the reverse reaction in which a molecule is eliminated from a double bond. Chapter Nineteen

14. Enzymes have the family-name ending -ase. • Exceptions occur for enzymes such as papain and trypsin, which are still referred to by older common names. • Modern systematic names always have two parts: • the first identifies the substrate on which the enzyme operates • the second part is an enzyme subclass name like those shown on the next slide. • Example: Pyruvate carboxylase is a ligase that acts on the substrate pyruvate to add a carboxyl group. Chapter Nineteen

15. Chapter Nineteen

16. 19.4 How Enzymes Work • Two models are invoked to represent the interaction between substrates and enzymes. • Historically, the lock-and-key modelcame first. The substrate is described as fitting into the active site as a key fits into a lock. • Enzyme molecules are not totally rigid like locks. The induced-fit model accounts for changes in the shape of the enzyme active site that accommodate the substrate and facilitate the reaction. As an enzyme and substrate come together, their interaction inducesexactly the right fit for catalysis of the reaction. Chapter Nineteen

17. The induced-fit model model of enzyme action has a flexible active site that changes shape to best fit the substrate and catalyze the reaction. Chapter Nineteen

18. Hydrolysis of a peptide bond by chymotrypsin. (a) The polypeptide enters the active site (b) Hydrogen transfer allows formation of a strained intermediate (c) The peptide bond is broken. Chapter Nineteen

19. Enzymes act as catalysts because of their ability to: • Bring substrate(s) and catalytic sites together (proximity effect). • Hold substrate(s) at the exact distance and in the exact orientation necessary for reaction (orientation effect). • Provide acidic, basic, or other types of groups required for catalysis (catalytic effect). • Lower the energy barrier by inducing strain in bonds in the substrate molecule (energy effect). Chapter Nineteen

20. 19.5 Effect of Concentration on Enzyme Activity • Under most conditions the rate of an enzyme catalyzed reaction is controlled by the amount of substrate and the overall efficiency of the enzyme. • If the enzyme–substrate complex is rapidly converted to product, the rate at which enzyme and substrate combine to form the complex becomes the limiting factor. • Enzyme and substrate molecules moving at random in solution can collide with each other no more often than about 108 collisions per (mole/liter) per second. • One of the most efficient enzymes is catalase; this enzyme can break down H2O2 at a rate of up to 107 catalytic events per second. Chapter Nineteen

21. At low substrate concentration, the reaction rate is directly proportional to the substrate concentration. • With increasing substrate concentration, the rate drops off as more of the active sites are occupied. • With all active sites occupied, the rate reaches a maximum. Chapter Nineteen

22. In the presence of excess substrate, the concentration of an enzyme can vary according to our metabolic needs. • If the concentration of substrate does not become a limitation, the reaction rate varies directly with the enzyme concentration. Chapter Nineteen

23. 19.6 Effect of Temperature and pH on Enzyme Activity • Enzyme catalytic activity is highly dependent on pH and temperature. • Optimum conditions vary slightly for each enzyme but are generally near normal body temperature and the pH of the body fluid in which the enzyme functions. • Pepsin, which initiates protein digestion in the highly acidic environment of the stomach, has its optimum activity at pH 2. • Trypsin, which acts in the alkaline environment of the small intestine, has optimum activity at pH 8. Chapter Nineteen

24. (a) The rate increases with increasing temperature until the protein begins to denature; then the rate decreases rapidly. (b) The optimum activity for an enzyme occurs at the pH where it acts. Chapter Nineteen

25. 19.7 Enzyme Regulation: Feedback and Allosteric Control • A variety of strategies are utilized to adjust the rates of enzyme-catalyzed reactions. • Any process that starts or increases the action of an enzyme is an activation. • Any process that slows or stops the action of an enzyme is an inhibition. • Feedback and allosteric control are two strategies for enzyme regulation. Chapter Nineteen

26. Feedback control: Regulation of an enzyme’s activity by the product of a reaction later in a pathway. • If a product near the end of a metabolic pathway inhibits an enzyme that functions near the beginning of that pathway, then no energy is wasted making the ingredients for a plentiful substance. • Allosteric control: An interaction in which the binding of a regulator at one site on a protein affects the protein’s ability to bind another molecule at a different site. Chapter Nineteen

27. Allosteric control can be either positive or negative. • Binding a positive regulator changes the active sites so that the enzyme becomes a better catalyst and the rate accelerates. • Binding a negative regulator changes the active sites so that the enzyme is a less effective catalyst and the rate slows down. Chapter Nineteen

28. 19.8 Enzyme Regulation: Inhibition • Enzyme inhibition can be reversible or irreversible. • In reversible inhibition, the inhibitor can leave, restoring the enzyme to its uninhibited level of activity. • In irreversible inhibition, the inhibitor remains permanently bound and the enzyme is permanently inhibited. • The inhibition can also be competitive or noncompetitive, depending on whether the inhibitor binds to the active site or elsewhere. Chapter Nineteen

29. Chapter Nineteen

30. A competitive inhibitor can eventually be overcome by higher substrate concentrations. With a noncompetitive inhibitor the maximum rate is lowered for all substrate concentrations. Chapter Nineteen

31. Hg+2 and Pb+2 ions are irreversible inhibitors that bond to the S atoms in cysteine residues. • Organophosphorus insecticides such as parathion and malathion, and nerve gases like Sarin are irreversible inhibitors of the enzyme acetylcholinesterase. Chapter Nineteen

32. 19.9 Enzyme Regulation: Covalent Modification and Genetic Control • There are two general modes of enzyme regulation by covalent modification, removal of a covalently bonded portion of an enzyme, or addition of a group. • Some enzymes are synthesized in inactive forms known as zymogens or proenzymes, activation requires a chemical reaction that splits off part of the molecule. • Genetic (enzyme) control: Regulation of enzyme activity by hormonal control of the synthesis of enzymes is especially useful for enzymes needed only at certain times. Chapter Nineteen

33. Enzymes that cause blood clotting or digest proteins are examples of enzymes that must not be active at the time and place of their synthesis. Chapter Nineteen

34. Glycogen phosphorylase, the enzyme that initiates glycogen breakdown, is more active when phosphorylated. When glycogen stored in muscles must be hydrolyzed to glucose for quick energy, two serine residues are phosphorylated. The groups are removed once the need to break down glycogen for quick energy has passed. Chapter Nineteen

35. 19.10 Vitamins • Vitamin: An organic molecule, essential in trace amounts that must be obtained in the diet because it is not synthesized in the body. • Scurvy, pellagra, and rickets are caused by deficiencies of vitamins. • Vitamins are grouped by solubility into two classes: water-soluble and fat-soluble. • Some vitamins are valuable as antioxidants. Chapter Nineteen

36. Water soluble vitamin C is biologically active without any change in structure, biotinis connected to enzymes by an amide bond at its carboxyl group but otherwise undergoes no structural change from dietary biotin. Chapter Nineteen

37. Other water-soluble vitamins incorporate into coenzymes. Chapter Nineteen

38. The fat-soluble vitamins A, D, E, and K are stored in the body’s fat deposits. • Although the clinical effects of deficiencies of these vitamins are well documented, the molecular mechanisms by which they act are not nearly as well understood as those of the water-soluble vitamins. None has been identified as a coenzyme. • The hazards of overdosing on fat-soluble vitamins are greater than those of the water-soluble vitamins because of their ability to accumulate in body fats. • Excesses of the water-soluble vitamins are more likely to be excreted in the urine. Chapter Nineteen

39. An antioxidant is a substance that prevents oxidation. • In the body, we need protection against active oxidizing agents that are by-products of normal metabolism. • Our principal dietary antioxidants are vitamin C, vitamin E, b-carotene, and the mineral selenium. • They work together to defuse the potentially harmful action of free radicals, highly reactive molecular fragments with unpaired electrons. Chapter Nineteen

40. Chapter Summary • Enzymes are mostly water-soluble, globular proteins, and many incorporate cofactors, which are either metal ions or organic molecules known as coenzymes. • Six major classes and many subclasses of reactions are catalyzed by enzymes. • As the substrate enters the active site, the enzyme shape adjusts to best accommodate the substrate and catalyze the reaction (the induced fit). Within the enzyme–substrate complex, the substrate is held in the best orientation for reaction and in a strained condition that allows the activation energy to be lowered. When the reaction is complete, the product is released and the enzyme returns to its original condition. Chapter Nineteen

41. Chapter Summary Cont. • Enzyme reaction rate is maximal at a temperature and pH that reflects the conditions at the site of action in the body. • In the presence of excess substrate, reaction rate is directly proportional to enzyme concentration. With fixed enzyme concentration, reaction rate first increases with increasing substrate concentration and then approaches a fixed maximum. • A product of a later reaction can exercise feedback control over an enzyme for an earlier reaction in a pathway. Binding a regulator induces a change of shape in the active site, increasing or decreasing the efficiency of the enzyme. Chapter Nineteen

42. Chapter Summary Cont. • Competitive inhibitors typically resemble the substrate and reversibly block the active site; they slow the reaction rate but do not change the maximum rate. Irreversible inhibitors form bonds to an enzyme that permanently inactivate it. • Enzyme activity is regulated by covalent modification and genetic control. • Water-soluble vitamins are coenzymes or parts of coenzymes. Excesses of water-soluble vitamins are excreted and excesses of fat-soluble vitamins are stored in body fat. Vitamin C, b-carotene, vitamin E, and selenium work together as antioxidants to protect biomolecules from damage by free radicals. Chapter Nineteen

43. End of Chapter 19 Chapter Nineteen