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ENZYMES…..Its application….and uses

What is an enzyme?

An enzyme is a biological catalyst that speeds up chemical reactions.

So having started the topic of ENZYMES…i was wondering what are some common uses of enzymes, that affect maybe our daily lives.

As being a consistent fan or soft drink….or SWEET DRINK as we trinis would like to call it,,,did you know what enzymes are partly responsible and aid in in the production of soft drink? or even milk….and even it has applications in the TEXTILE as well as medicinal industries.

here are a few examples i would like to highlight…

1) GLUCOSE ISOMERASE…..used to convert glucose into fructose.This comes from  the immobilized form of the enzyme by absorbing onto resin beads present in a glass column. Since fructose is sweeter than glucose…it acheives the same sweet-ness effects as SUGAR may posess. Syrups with very high fructose content are referred to as HFCS( High fructose Corn Syrup)…hmmm how typical….anyone would have guessed that…lol…

These syrups have replaced common can sugar in the manufacture of beverages e.g. soft drink, juices etc

2)Glucose oxidase is an enzyme that catalyses the oxidation of glucose to hydrogen peroxide. It as derived from bees. It is commonly used in the medical industry to detect and monitor blood glucose levels in blood plasma. One may agree that this is quite useful, with respect to individuals suffering from diabetes.
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HONEY……………(HOW SWEET)

There are many different enzymes found in honey, as i discovered when i was attempting by biochemistry worksheet.

THE ENZYME NO OTHER THAN………..INVERTASE.
This enzyme is responsible for the conversion of sucrose to its constituents GLUCOSE AND FRUCTOSE.Sucrose is primarliy found in nectar.
GLUCOSE OXIDASE: This is formed when glucose in catalyzed to produce gluconic acid and hydrogen peroxide.This plays a crucial role in acti bacterial properties since it has a high acidity content.
http://www.airborne.co.nz/enzymes.shtml

honey-7

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Joke of the DAY…..I ASSURE YOU IT IS BIOCHEM RELATED 😀

A bear walks on a river and it dissolves in the water. Why?……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
Because it is a polar bear. 😀

Joke of the DAY…

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Reflection on AMINO ACIDS AND PROTEINS

Upon having completed proteins and amino acids there are a few facts i would like to highlight, as well as I would like to share the things that I have learnt.

THE BASIC STRUCTURE OF AN AMINO ACID IS SHOWN BELOW:

An alpha carbon is bonded to four different groups:

  • A hydrogen atom (H)
  • A Carboxyl group (-COOH)
  • An Amino group (-NH2)
  • A “variable” group/ R group.

    Proteins are organic compounds, which are made up of AMINO ACIDS that are linked by peptide bonds, and the chains are cross linked by sulfhydryl bonds as well as hydrogen bonding.

    There are 2 kinds of amino acids; essential and non essential

    Essential amino acids are those that cannot be produced by the body and must be supplied by the diet. e.g. valine, lysine. histidine.

    Non essential amino acids are those than CAN be made by the body. e.g. alanine.

    Proteins are so complex that there are various ways it can be constructed and are found in Biological molecules.

    • GLOBULAR PROTEINS: soluble, found in blood and tissue fluids.
    • FIBROUS PROTEINS:insoluble. They are found in hair, muscle and connective tissue.

    PROTEIN STRUCTURE: 

    Most proteins fold into a 3 Dimensional structure.

    There are 4 BASIC STRUCTURES:

    • PRIMARY- this is the amino acid residues, and their linear sequence.
    • SECONDARY-This consists of repeating units stabilized by hydrogen bonds. e.g. alpha helix, and beta pleated sheets.
    • TERTIARY- the overall shape of the protein molecule as a result of bonds between R Groups.This is stabilized by many interactions( salt bridges, hydrogen bonding, )
    • QUATERNARY.-this consists of several protein molecules/ polypeptide chains. They form a single protein complex.

      Proteins are synthesized in the body via TRANSLATION, which  occurs in the CYTOPLASM and the translation of genetic codes are assembled during DNA transcription into proteins.

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Enzymes -VIDEO REVIEW

This is truly a COOL and fun way to learn about ENZYMES:
However i know that we havent begun enzymes as yet…but this video..links the previous topic of CARBOHYDRATES to the importance of enzymes.
From this video i grasped that:
Enzymes are PROTEINS. biological catalysts  that speed up chemical reactions. They are responsible for catalyzing reactions since life without them would be impossible. They greatly enhance the rate of the reaction as such.

AN enzyme has an active site which is a cleft. It is fostered specifically for substrate molecules. When substrates bind to the active site an enzyme/substrate complex forms. They then form products which leave the active site. eh Starch is digested to form glucose which is then absorbed to form energy.

Enzymes are specific. Meaning that each enzyme can catalyze a single reaction. e.g. Lipase breaks

Each enzyme can also bind to the substrate. eg lipase only breaks down fats to energy.

 Proteases breaks down Proteins. There are many types of enzymes.

Some useful enzymes found in the stomach of humans as Trypsin as well as Pepsin. Amylase is found in saliva which breaks down starch. Some enzymes  work best under acidic conditions. The video also specified that the enzymes in the stomach work under optimal conditions such the pH provided optimal enzyme activity.

The video also mentioned factors that affect enzyme activity.  These may include pH, temperature, and substrate concentration. Although many enzymes are quite different they share some basic qualities: Specificity and Catalytic Power.

Enzymes are recycled. Only amount a small amt of enzyme is needed to speed up reactions since after it is finished catalyzing one reactions it can act on another substrate 

I know that the video does not fully explain and give ample amount of information required by the university…but i hope that it will give you a basic overview about ENZYMES!!!

This video was indeed helpful is giving  a basic overview about the nature of enzymes . There are many key elements needed to fully understand what enzymes are and how it works which was highlighted in the video. It also provided a fun way of learning by incorporating the animations which made it quite entertaining……….

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Tautomers

During my biochem research I was exposed to a new term called ‘tautomers’. As such i decided to really go and research what this meant, with reference to the topic of carbohydrates.

 I found out that Tautomers are constitutional isomers. They are molecules that differ themselves around a particular molecule, usually a hydrogen molecule. This facilitates the transferring a H+  to another position within the same molecule. This can be referred to as Tautomerization Reactions. 

Tautomers have a high rate of conversion, and a well known example is keto-enol tautorism. that is it has both a carbonyl group, as well as ONE hydroxyl group simultaneously bonded to to carbon forming a double bond. Tautomers have an important role in the metabolism of nitrogen bases, such as  the pairing between nitrogen bases which occurs in DNA and mainly in RNA.

ALSO DID YOU KNOW…….that

Ring-chain tautomerism  occurs when the movement of the proton is accompanied by a change from an open structure to a ring, such as the open chian and pyran forms of glucose and furan form of fructose.

 

http://chemwiki.ucdavis.edu/Organic_Chemistry/Organic_Chemistry_With_a_Biological_Emphasis/Chapter_13%3A_Reactions_with_stabilized_carbanion_intermediates_I/Section_13.1%3A_Tautomers

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Tips for Healthy Eating….

healthy eating tips

TIPS FOR HEALTHY EATING……….CARBS REDUCTION

I may agree that our love affair with carbohydrates is not easy to break. However this can lead to severe illnesses such as heart disease, strokes and even obesity. Did you know most “high-glycemic” carbohydrates can cause quick spikes in blood sugar levels doubling the risk of having a heart disease.Sometimes we may consume food, and can oblivious of the effects it may pose on our bodies.
Countless times have we tried to stay off the bread…roti….pasta….roti!!! yes!!
Difference between GOOD CARBS AND BAD CARBS???
Did you know ‘Good’ carbs such as most fruits, grains and pasta cause a more gradual rise in blood sugar leading to a slower release in the hormone insulint. High-glycemic carbs which can lead to a rapid increase in glucose levels such as candy, AND foods like baked potatoes, watermelon, and brown rice.
HEALTHY TIPS FOR EATING..:-)
SWITCH TO DARKER BREADS… eg. whole wheat, seeds, flakes and whole grains, bagel, croissants etc.
SWITCH SNACKS…..instead of popcorn, pretzels etc….have peanuts. Perhaps a snicker bar?
SELECT PASTA OVER RICE…I know this sounds a bit strange but pasta raises blood sugar levels less than a baked potato or a serving of brown rice.
EMBRACE FRUITS AND VEGETABLES!!….get cracking on the apples, grapes bananas etc.

 

 

 

http://health.usnews.com/health-news/diet-fitness/heart/articles/2010/04/12/eating-the-wrong-kind-of-carbohydrates-increases-heart-disease-risk

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Reflection 111 An inconvenient truth about……LACTOSE INTOLERANCE!!!

Today in class was extremely interesting. The topic which immediately grasped by attention was lactose intolerance! Often I’ve heard this term used used by many of by friends but what exactly does it mean? what is the cause?….

I LOVE ICE CREAM ..BUT ICE CREAM DOESN’T LOVE ME?? Well lactose intolerance explains the situation.

Hmmmm….well…..

Lactose Intolerance  is a condition where certain individuals may not possess the enzyme LACTASE which is the enzyme that catalyzes the hydrolysis of lactose into glucose and galactose.

the presence of lactase usually decreases as we age, but however some individuals have developed what we call lactose persistence where inevitably the production of lactose may continue for a lengthy period of time.

Here comes the fun part did you know??

The majority of people in the world,  ( such as southern Europeans , Asians and Africans are lactose intolerant.

When lactase in absent and lactose passes through the stomach it does undigested and reaches the bacteria which is present in the large intestine.

It gets better………..or it can get WORSE,,,,,,

In the large intestine, some bugs feed on it releasing products leading to gas, nausea or worse…….These gases essentially is a mixture of hydrogen,carbon dioxide,and methane which causes various abdominal system failure. Many people who have gas, belly pain, bloating, and diarrhea suspect they may be lactose-intolerant.