ENZYMES OBTAINED FROM PLANT SOURCE (PHYTO-ENZYMES)
ENZYMES OBTAINED FROM
PLANT SOURCE (PHYTO-ENZYMES)
}DEFINITIONS
}Enzymes are organic
catalysts produced by living organisms.
}Enzymes are important
group of bio-molecules synthesized by the living
}cells. They are
catalysts of biological systems, colloidal, thermo-labile and
}protein in nature.
}Catalysts
}A catalyst is an agent, which in minute amount increases the velocity of
}reaction without appearing in the final product of the reaction.
}Substrates
}Substances on which enzymes act to convert them into products are called substrates.
}DIFFERENCE BETWEEN ENZYMES & CATALYST
}All the enzymes are organic
}substances
}• Enzymes mostly destroyed during
}the reaction
}• Enzymes are more specific in
}Nature
}• Enzymes are very complex in
}Nature
}• Speed of the enzyme reaction
}does not depend on the
}Concentration.
}All the catalysts are inorganic
}substances
}• Catalysts are not destroyed in the
}chemical reaction
}• Catalysts are non-specific in Nature
}• Catalysts are very simple compounds
}or substances
}• Speed of catalyst reaction will
}depends upon the concentration of catalyst.
}PROPERTIES OF ENZYMES
}• Catalytic property
}• Enzymatic property
}• Solubility
}• pH.
}• Temperature
}• Protein nature
}CATALYTIC PROPERTY
}Small amount of enzyme can catalyzed the large amount of substrate in biological reactions.
}ENZYMATIC PROPERTY
}The velocity of the enzymatic reaction increase as the concentration of the substrate increases up to
}certain maximum. But after certain period of time it decreases.
}SOLUBILITY
}Enzymes are mostly soluble in water and diluted alcohol solution. The enzymes ca precipitate in
}concentrated Alcohol, Ammonium Sulphate, Tricholoro Acitic Acid.
}PH
}Acid:
}Acid deactivates those enzymes that act at alkaline pH, e.g Trypsin. At acidic pH, it will destroy, (Trypsin
}is very important enzyme that secreted by Pancreas and very important for proper digestion of food).
}Base:
}Base deactivates the enzymes that act at acidic pH, e.g. Pepsin, at alkaline pH, it will destroy.
}PH
}Acid:
}Acid deactivates those enzymes that act at alkaline pH, e.g Trypsin. At acidic pH, it will destroy, (Trypsin
}is very important enzyme that secreted by Pancreas and very important for proper digestion of food).
}Base:
}Base deactivates the enzymes that act at acidic pH, e.g. Pepsin, at alkaline pH, it will destroy.
}TEMPERATURE
}Optimum temperature for enzymatic activity is 35 o C to 40o C.
}At 0 o C inactive
}At 10 o C to 20 o C very little active
}At 35 o C to 40 o C max. Active
}At 50 o C inactive
}At 60 o C destroy
}In solid condition, it may be stable up to 100 o C.
}SPECIFICITY
}Enzymes are usually very specific as to which reactions they catalyze and the substrates that are involved
}in these reactions.
}PROTEIN NATURE
}In general with the exception of “Riboizymes, which are few RNA molecules with enzymatic activities” all
}enzymes are protein in nature with large molecular weight.
}CLASSIFICATION OF ENZYMES
}Enzymes are generally named after adding the suffix “ase” to the name of the substrate, e.g. enzymes}acting on “nucleic acid” are known as “nuclease”. Even-though few exceptions such as Trypsin, Pepsin,}and Chymotrypsin are still in use. Further, few enzymes exist in their inactive forms and called as
}Proenzymes or Zymogens e.g. Pepsin has Pepsinogen as its zymogen.
}There are six main classes of enzymes
}1. Oxidoreductases
}2. Transferases
}3. Hydrolases
}4. Lyases
}5. Isomerases
}6. Ligases
}OXIDOREDUCTASES
}These enzymes catalyze oxidation-reduction reactions, e.g. Alcohol dehydrogenase, Lactate
}dehydrogenase.
}Examples…
}• Oxidases
}• Reductases
}OXIDOREDUCTASES
}These enzymes catalyze oxidation-reduction reactions, e.g. Alcohol dehydrogenase, Lactate
}dehydrogenase.
}Examples…
}• Oxidases
}• Reductases
}TRANSFERASES
}Enzymes that catalyze the transfer of a functional group (e.g., a methyl or phosphate group) from one
}molecule (called the donor) to another (called the acceptor).
}For example, an enzyme that catalyzed this reaction would be a transferase.
}AX + B → A + BX
}In this example, A would be the donor, and B would be the acceptor. The donor is often a coenzyme.
}There are many types of transferases, some important are
}• Transaminases
}• Phosphotransferases
}• Transmethylases
}• Transpeptideases
}HYDROLASES
}These enzymes catalyze hydrolysis, e.g Pepsin, Trypsin
}They have many subgroups some important are
}• Carbohydrases
}• Aminohydrolases
}• Lipids Hydrolyzing Enzymes
}HYDROLASES
}These enzymes catalyze hydrolysis, e.g Pepsin, Trypsin
}They have many subgroups some important are
}• Carbohydrases
}• Aminohydrolases
}• Lipids Hydrolyzing Enzymes
}HYDROLASES
}These enzymes catalyze hydrolysis, e.g Pepsin, Trypsin
}They have many subgroups some important are
}• Carbohydrases
}• Aminohydrolases
}• Lipids Hydrolyzing Enzymes
}LYASES
}Enzymes that facilitate removal of small molecules from a large substrate, e.g. Histidine Decarboxylase,
}Carbonic Anhydrase.
}ISOMERASES
}Enzymes involved in isomerization of substrate, e.g. Retinal Isomerase.
}LIGASES
}Enzymes involved in joining together two substrates, e.g. RNA synthetase, Glutamine Synthetase.
}FUNCTIONS OF ENZYMES
}Enzyme plays a vital role in our daily life. They perform following important functions.
}• Decrease in activation energy
}• Digestion
}• Cheese making
}• Sweetener
}• As detergent
}• As drug
}• For cancer treatment
}• Curing of diseases
}• Blood clotting
}• Alcoholic beverages
}• Meat tenderizing
}BROMELAIN
}Bromelain belongs to a group of a protein digesting enzymes obtained
}commercially from the fruit or stem of pineapple plant that helps digest protein
}when taken with food. However, When taken without food (that is, with plain
}water on an otherwise empty stomach), bromelain have natural antihistamine
}properties and as such is believed to help support the normal function of the
}respiratory tract.
}Bromelain is an enzyme derived from the stems of pineapples
}Color
}Yellowish-white to tan powder
}Solubility
}Readily soluble in water, insoluble in most organic solvents such as acetone, ether, ethanol and methanol.
}Molecular Weight
}Approximately 33,000
}Uses
}• Bromelain a potential anti-inflammatory agent
}• It is used as a supporting agent in the treatment of inflammation and edema
}• It is widely used in leather factory
}• It is used in the production of protein
}• Along with papain, bromelain is one of the most popular substances to use for meat tenderizing.
}• Bromelain can prevent aggregation of human blood platelets in vivo and in vitro.
}PAPAIN
}Papain, enzyme present in the leaves, roots, and fruit of the papaya plant that
}catalyzes the breakdown of proteins by hydrolysis (addition of a water
}molecule).
}Source
}It is obtained from the leaves, roots, and fruit of the papaya plant
}Color
}It has amorphous light whitish color powder
}Solubility
}It is easily soluble in water but insoluble in alcohol, ether and acetone
}Molecular Weight
}The pure crystalline enzyme, papain, has a molecular weight of 21000
}Uses
}• Papain is used in biochemical research involving the analysis of proteins
}• Tenderizing of meat
}• Clarification of beverages (soft and hard drinks)
}• Papain is used in enzyme-action cleansing agents for soft contact lenses
}• It is used to remove the protein molecules
}• It is also used in toothpastes and cosmetics and in preparations of various remedies for
}indigestion, ulcers, fever, and swelling.
}A catalyst is an agent, which in minute amount increases the velocity of
}reaction without appearing in the final product of the reaction.
}Substrates
}Substances on which enzymes act to convert them into products are called substrates.
}DIFFERENCE BETWEEN ENZYMES & CATALYST
}All the enzymes are organic
}substances
}• Enzymes mostly destroyed during
}the reaction
}• Enzymes are more specific in
}Nature
}• Enzymes are very complex in
}Nature
}• Speed of the enzyme reaction
}does not depend on the
}Concentration.
}All the catalysts are inorganic
}substances
}• Catalysts are not destroyed in the
}chemical reaction
}• Catalysts are non-specific in Nature
}• Catalysts are very simple compounds
}or substances
}• Speed of catalyst reaction will
}depends upon the concentration of catalyst.
}PROPERTIES OF ENZYMES
}• Catalytic property
}• Enzymatic property
}• Solubility
}• pH.
}• Temperature
}• Protein nature
}CATALYTIC PROPERTY
}Small amount of enzyme can catalyzed the large amount of substrate in biological reactions.
}ENZYMATIC PROPERTY
}The velocity of the enzymatic reaction increase as the concentration of the substrate increases up to
}certain maximum. But after certain period of time it decreases.
}SOLUBILITY
}Enzymes are mostly soluble in water and diluted alcohol solution. The enzymes ca precipitate in
}concentrated Alcohol, Ammonium Sulphate, Tricholoro Acitic Acid.
}PH
}Acid:
}Acid deactivates those enzymes that act at alkaline pH, e.g Trypsin. At acidic pH, it will destroy, (Trypsin
}is very important enzyme that secreted by Pancreas and very important for proper digestion of food).
}Base:
}Base deactivates the enzymes that act at acidic pH, e.g. Pepsin, at alkaline pH, it will destroy.
}PH
}Acid:
}Acid deactivates those enzymes that act at alkaline pH, e.g Trypsin. At acidic pH, it will destroy, (Trypsin
}is very important enzyme that secreted by Pancreas and very important for proper digestion of food).
}Base:
}Base deactivates the enzymes that act at acidic pH, e.g. Pepsin, at alkaline pH, it will destroy.
}TEMPERATURE
}Optimum temperature for enzymatic activity is 35 o C to 40o C.
}At 0 o C inactive
}At 10 o C to 20 o C very little active
}At 35 o C to 40 o C max. Active
}At 50 o C inactive
}At 60 o C destroy
}In solid condition, it may be stable up to 100 o C.
}SPECIFICITY
}Enzymes are usually very specific as to which reactions they catalyze and the substrates that are involved
}in these reactions.
}PROTEIN NATURE
}In general with the exception of “Riboizymes, which are few RNA molecules with enzymatic activities” all
}enzymes are protein in nature with large molecular weight.
}CLASSIFICATION OF ENZYMES
}Enzymes are generally named after adding the suffix “ase” to the name of the substrate, e.g. enzymes}acting on “nucleic acid” are known as “nuclease”. Even-though few exceptions such as Trypsin, Pepsin,}and Chymotrypsin are still in use. Further, few enzymes exist in their inactive forms and called as
}Proenzymes or Zymogens e.g. Pepsin has Pepsinogen as its zymogen.
}There are six main classes of enzymes
}1. Oxidoreductases
}2. Transferases
}3. Hydrolases
}4. Lyases
}5. Isomerases
}6. Ligases
}OXIDOREDUCTASES
}These enzymes catalyze oxidation-reduction reactions, e.g. Alcohol dehydrogenase, Lactate
}dehydrogenase.
}Examples…
}• Oxidases
}• Reductases
}OXIDOREDUCTASES
}These enzymes catalyze oxidation-reduction reactions, e.g. Alcohol dehydrogenase, Lactate
}dehydrogenase.
}Examples…
}• Oxidases
}• Reductases
}TRANSFERASES
}Enzymes that catalyze the transfer of a functional group (e.g., a methyl or phosphate group) from one
}molecule (called the donor) to another (called the acceptor).
}For example, an enzyme that catalyzed this reaction would be a transferase.
}AX + B → A + BX
}In this example, A would be the donor, and B would be the acceptor. The donor is often a coenzyme.
}There are many types of transferases, some important are
}• Transaminases
}• Phosphotransferases
}• Transmethylases
}• Transpeptideases
}HYDROLASES
}These enzymes catalyze hydrolysis, e.g Pepsin, Trypsin
}They have many subgroups some important are
}• Carbohydrases
}• Aminohydrolases
}• Lipids Hydrolyzing Enzymes
}HYDROLASES
}These enzymes catalyze hydrolysis, e.g Pepsin, Trypsin
}They have many subgroups some important are
}• Carbohydrases
}• Aminohydrolases
}• Lipids Hydrolyzing Enzymes
}HYDROLASES
}These enzymes catalyze hydrolysis, e.g Pepsin, Trypsin
}They have many subgroups some important are
}• Carbohydrases
}• Aminohydrolases
}• Lipids Hydrolyzing Enzymes
}LYASES
}Enzymes that facilitate removal of small molecules from a large substrate, e.g. Histidine Decarboxylase,
}Carbonic Anhydrase.
}ISOMERASES
}Enzymes involved in isomerization of substrate, e.g. Retinal Isomerase.
}LIGASES
}Enzymes involved in joining together two substrates, e.g. RNA synthetase, Glutamine Synthetase.
}FUNCTIONS OF ENZYMES
}Enzyme plays a vital role in our daily life. They perform following important functions.
}• Decrease in activation energy
}• Digestion
}• Cheese making
}• Sweetener
}• As detergent
}• As drug
}• For cancer treatment
}• Curing of diseases
}• Blood clotting
}• Alcoholic beverages
}• Meat tenderizing
}BROMELAIN
}Bromelain belongs to a group of a protein digesting enzymes obtained
}commercially from the fruit or stem of pineapple plant that helps digest protein
}when taken with food. However, When taken without food (that is, with plain
}water on an otherwise empty stomach), bromelain have natural antihistamine
}properties and as such is believed to help support the normal function of the
}respiratory tract.
}Bromelain is an enzyme derived from the stems of pineapples
}Color
}Yellowish-white to tan powder
}Solubility
}Readily soluble in water, insoluble in most organic solvents such as acetone, ether, ethanol and methanol.
}Molecular Weight
}Approximately 33,000
}Uses
}• Bromelain a potential anti-inflammatory agent
}• It is used as a supporting agent in the treatment of inflammation and edema
}• It is widely used in leather factory
}• It is used in the production of protein
}• Along with papain, bromelain is one of the most popular substances to use for meat tenderizing.
}• Bromelain can prevent aggregation of human blood platelets in vivo and in vitro.
}PAPAIN
}Papain, enzyme present in the leaves, roots, and fruit of the papaya plant that
}catalyzes the breakdown of proteins by hydrolysis (addition of a water
}molecule).
}Source
}It is obtained from the leaves, roots, and fruit of the papaya plant
}Color
}It has amorphous light whitish color powder
}Solubility
}It is easily soluble in water but insoluble in alcohol, ether and acetone
}Molecular Weight
}The pure crystalline enzyme, papain, has a molecular weight of 21000
}Uses
}• Papain is used in biochemical research involving the analysis of proteins
}• Tenderizing of meat
}• Clarification of beverages (soft and hard drinks)
}• Papain is used in enzyme-action cleansing agents for soft contact lenses
}• It is used to remove the protein molecules
}• It is also used in toothpastes and cosmetics and in preparations of various remedies for
}indigestion, ulcers, fever, and swelling.
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