additional information |
carboxylic acids and compounds, e.g. chrysanthemin, quercetin, and valerenic acid, in Sambucus nigra plant extract can create stable Cu-carboxylic acid complexes. CuO nanoparticles, synthesized using Sambucus nigra (elderberry) fruit extract, bind proteinase K, and induce structural changes in enzyme accompanied by a decrease in Michaelis-Menten constant at 25°C. The enzyme affinity for the substrate is increased. Depending on the temperature, CuO nanoparticles show a dual effect on the thermodynamic stability and binding affinity of enzyme. The nanoparticles increase the stability of the native state of enzyme at room temperature. On the other hand, the nanoparticles stabilize the unfolded state of enzyme at 37-50°C. An overall favorable Gibbs energy change is observed for the binding process at 25-50°C. The enzyme-nanoparticle binding is enthalpically driven at room temperature. Hydrogen bonding plays a key role in the interaction of enzyme with nanoparticles at 25-37°C. At higher temperatures, the protein-ligand binding is entropically driven. Thus hydrophobic association plays a major role in the proteinase K-CuO binding at 37-50°C. Thermodynamics, overview |
Parengyodontium album |