Abstract
Polysaccharides are biopolymers composed of simple sugars like glucose, galactose, mannose, fructose, etc. The major natural sources for the production of polysaccharides include plants and microorganisms. In the present work, four bacterial and two fungal polysaccharides (PS or EPS) were used for the modification and preservation of Pycnoporus sanguineus cellobiose dehydrogenase (CDH) activity. It was found that the presence of polysaccharide preparations clearly enhanced the stability of cellobiose dehydrogenase compared to the control value (4 °C). The highest stabilization effect was observed for CDH modified with Rh110EPS. Changes in the optimum pH in the samples of CDH incubated with the chosen polysaccharide modifiers were evidenced as well. The most significant effect was observed for Rh24EPS and Cu139PS (pH 3.5). Cyclic voltammetry used for the analysis of electrochemical parameters of modified CDH showed the highest peak values after 30 days of incubation with polysaccharides at 4 °C. In summary, natural polysaccharides seem to be an effective biotechnological tool for the modification of CDH activity to increase the possibilities of its practical applications in many fields of industry.
Highlights
The development of methodologies to stabilize the structure of enzymes to exploit their full potential as catalysts, in particular molecules with multiple subunits and cofactors, seems to be very important for application in industry
The effect of bacterial and fungal polysaccharides on P. sanguineus cellobiose dehydrogenase activity and storage stability was determined for the first time
The activity was measured with the use of two activity assays: the DCIP assay and the cytochrome c assay
Summary
The development of methodologies to stabilize the structure of enzymes to exploit their full potential as catalysts, in particular molecules with multiple subunits and cofactors, seems to be very important for application in industry. A few factors are known to promote changes in the spatial configuration and the loss of catalytic activity and stability of an enzyme, viz. The simple protein–polysaccharide interaction is an efficient technique to enhance the stability of enzymes. The influence of polysaccharides on enzymatic activity and stability is probably related to two aspects. The interaction between polysaccharides and enzymes results in some conformational changes in enzyme molecules. The electrostatic interaction between a polysaccharide and a substrate was another factor influencing enzyme activity by affecting the enzyme and substrate combination (Li et al 2010)
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