Toxic effect of melanoidins from glucose-asparagine on trypsin activity.
In this work the effect of the presence of the melanoidins from glucose-asparagine on the enzymatic activity of trypsin is studied. It was observed that an excess of N alpha-benzoyl-L-arginine ethyl ester (BAEE) has an inhibiting effect on this enzyme activity. The maximum reaction rate was obtained for a 0.06 mN substrate concentration. It is also observed that the presence of melanoidin inhibits the enzymatic activity of trypsin. This inhibition can be described as a linear mixed type where the inhibition constant alpha K(i) of the substrate-inhibitor complex is higher than the inhibition constant K(i) of the complex enzyme-inhibitor with a alpha value of 1.88.
Ibarz
Albert
A
Departament de Tecnologia d'Aliments UTPV-XaRTA, Universitat de Lleida, Avda. Rovira Roure, 191, 25198 Lleida, Spain. aibarz@tecal.udl.cat
Garvín
Alfonso
A
Garza
Salvador
S
Pagán
Jordi
J
D001216:Asparagine / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D018698:Glutamic Acid / Q000378:metabolism; D007700:Kinetics; D008970:Molecular Weight; D011108:Polymers / Q000633:toxicity*; D014357:Trypsin / Q000378:metabolism*
D011108:Polymers; C011908:melanoidin polymers; D018698:Glutamic Acid; D001216:Asparagine; D014357:Trypsin; D005947:Glucose