title: Determination of enzyme thermal parameters for rational enzyme engineering and environmental/ evolutionary studies

authors: Lee, Charles Kai-Wu

abstract: Of the two independent processes by which enzymes lose activity with increasing temperature, irreversible thermal inactivation and rapid reversible equilibration with an inactive form, the latter is only describable by the Equilibrium Model. Any investigation of the effect of temperature upon enzymes, a mandatory step in rational enzyme engineering and study of enzyme temperature adaptation, thus requires determining the enzymes’ thermodynamic parameters as defined by the Equilibrium Model. The necessary data for this procedure can be collected by carrying out multiple isothermal enzyme assays at 3–5°C intervals over a suitable temperature range. If the collected data meet requirements for V max determination (i.e., if the enzyme kinetics are “ideal”), then the enzyme’s Equilibrium Model parameters (ΔH eq, T eq, ΔG ‡ cat, and ΔG ‡ inact) can be determined using a freely available iterative model-fitting software package designed for this purpose. Although “ideal” enzyme reactions are required for determination of all four Equilibrium Model parameters, ΔH eq, T eq, and ΔG ‡ cat can be determined from initial (zero-time) rates for most nonideal enzyme reactions, with substrate saturation being the only requirement.

text: Determination of enzyme thermal parameters for rational enzyme engineering and environmental/ evolutionary studies Of the two independent processes by which enzymes lose activity with increasing temperature, irreversible thermal inactivation and rapid reversible equilibration with an inactive form, the latter is only describable by the Equilibrium Model. Any investigation of the effect of temperature upon enzymes, a mandatory step in rational enzyme engineering and study of enzyme temperature adaptation, thus requires determining the enzymes’ thermodynamic parameters as defined by the Equilibrium Model. The necessary data for this procedure can be collected by carrying out multiple isothermal enzyme assays at 3–5°C intervals over a suitable temperature range. If the collected data meet requirements for V max determination (i.e., if the enzyme kinetics are “ideal”), then the enzyme’s Equilibrium Model parameters (ΔH eq, T eq, ΔG ‡ cat, and ΔG ‡ inact) can be determined using a freely available iterative model-fitting software package designed for this purpose. Although “ideal” enzyme reactions are required for determination of all four Equilibrium Model parameters, ΔH eq, T eq, and ΔG ‡ cat can be determined from initial (zero-time) rates for most nonideal enzyme reactions, with substrate saturation being the only requirement.

year: 2013

title: Xanthan gum capped ZnO microstars as a promising dietary Zinc supplementation

authors: Ebrahiminezhad, Alireza

subjects: Science & Technology

abstract: Zinc is one of the essential trace elements, and plays an important role in human health. Severe zinc deficiency can negatively affect organs such as the epidermal, immune, central nervous, gastrointestinal, skeletal, and reproductive systems. In this study, we offered a novel biocompatible xanthan gum capped zinc oxide (ZnO) microstar as a potential dietary zinc supplementation for food fortification. Xanthan gum (XG) is a commercially important extracellular polysaccharide that is widely used in diverse fields such as the food, cosmetic, and pharmaceutical industries, due to its nontoxic and biocompatible properties. In this work, for the first time, we reported a green procedure for the synthesis of ZnO microstars using XG, as the stabilizing agent, without using any synthetic or toxic reagent. X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were used to study the structure, morphology, and size of the synthesized ZnO structures. The results showed that the synthesized structures were both hexagonal phase and starlike, with an average particle size of 358 nm. The effect of different dosages of XG-capped ZnO nanoparticles (1–9 mM) against Gram-negative (Escherichia coli) and Gram-positive (Bacillus licheniformis, Bacillus subtilis, and Bacillus sphaericus) bacteria were also investigated. Based on the results, the fabricated XG-capped ZnO microstars showed a high level of biocompatibility with no antimicrobial effect against the tested microorganisms. The data suggested the potential of newly produced ZnO microstructures for a range of applications in dietary supplementation and food fortification.

text: Xanthan gum capped ZnO microstars as a promising dietary Zinc supplementation Zinc is one of the essential trace elements, and plays an important role in human health. Severe zinc deficiency can negatively affect organs such as the epidermal, immune, central nervous, gastrointestinal, skeletal, and reproductive systems. In this study, we offered a novel biocompatible xanthan gum capped zinc oxide (ZnO) microstar as a potential dietary zinc supplementation for food fortification. Xanthan gum (XG) is a commercially important extracellular polysaccharide that is widely used in diverse fields such as the food, cosmetic, and pharmaceutical industries, due to its nontoxic and biocompatible properties. In this work, for the first time, we reported a green procedure for the synthesis of ZnO microstars using XG, as the stabilizing agent, without using any synthetic or toxic reagent. X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were used to study the structure, morphology, and size of the synthesized ZnO structures. The results showed that the synthesized structures were both hexagonal phase and starlike, with an average particle size of 358 nm. The effect of different dosages of XG-capped ZnO nanoparticles (1–9 mM) against Gram-negative (Escherichia coli) and Gram-positive (Bacillus licheniformis, Bacillus subtilis, and Bacillus sphaericus) bacteria were also investigated. Based on the results, the fabricated XG-capped ZnO microstars showed a high level of biocompatibility with no antimicrobial effect against the tested microorganisms. The data suggested the potential of newly produced ZnO microstructures for a range of applications in dietary supplementation and food fortification.

year: 2019

title: Local volunteers respond to the Rena oil spill in Maketū, New Zealand

authors: Smith, Kelly

subjects: community action

abstract: Following the MV Rena grounding and oil spill in the Bay of Plenty, New Zealand in October 2011, the Māori community of Maketū were quick to respond to the arrival of oil on their beaches. They asserted their rangatiratanga by establishing their marae as a base and successfully coordinated a cleanup by more than 450 volunteers, feeding these volunteers every day. We interviewed 11 clean-up leaders and volunteers in Maketū to gather information about how the oil spill affected people in the community and how they ensured the success of their clean-up efforts. Many volunteers returned to help with the clean-up day after day over several weeks. Concepts of kaitiakitanga and manaakitanga underpinned the work of the Maketū clean-up organisers. Participants attributed the success of the Maketū clean-up to the speed with which they responded, the support they received from their community and local businesses, and their local knowledge.

text: Local volunteers respond to the Rena oil spill in Maketū, New Zealand Following the MV Rena grounding and oil spill in the Bay of Plenty, New Zealand in October 2011, the Māori community of Maketū were quick to respond to the arrival of oil on their beaches. They asserted their rangatiratanga by establishing their marae as a base and successfully coordinated a cleanup by more than 450 volunteers, feeding these volunteers every day. We interviewed 11 clean-up leaders and volunteers in Maketū to gather information about how the oil spill affected people in the community and how they ensured the success of their clean-up efforts. Many volunteers returned to help with the clean-up day after day over several weeks. Concepts of kaitiakitanga and manaakitanga underpinned the work of the Maketū clean-up organisers. Participants attributed the success of the Maketū clean-up to the speed with which they responded, the support they received from their community and local businesses, and their local knowledge.

year: 2016