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2020
Catalysis
VIDEO
A B C D
Product
Starting
molecule
The catalytic cycle of an enzyme
1 Substrates enter active site; enzyme
changes shape so its active site 2 Substrates held in
embraces the substrates (induced fit). active site by weak
interactions, such as
hydrogen bonds and
ionic bonds.
5 Products are
Released. 4 Substrates are
Converted into
Products Products.
Energy Activation (Ea) and the Change in Free Energy (ΔG)
Rate vs Equilibrium
ΔG
Protection of an Enzyme against Denaturation by Heat
Reduction
Free energy
potential
(G)
(E’°)
∆ G = – n F ∆E’°
-
• The first law of thermodynamics describes
the principle of the conservation of energy:
“In any physical or chemical change, the total
amount of energy in the universe remains constant,
although the form of the energy may change.”
∆G’° = – n F ∆E’°
F = 96.5 kJ/V.mol
Half-reactions : Electron acceptor = ?
Electron donor = ?
∆E’° = ?
∆G’° = ?
Exergonic and Endergonic Reactions
Exergonic reaction has net release of free energy and is spontaneous
Reactants
Amount of
energy
released ∆G = Negative
(∆G <0)
Free energy
Energy
Products
Products
Amount of
energy ∆G = Positive
released
Free energy
(∆G>0)
Energy
Reactants
ATP
ADP + P i
Figure 8.12
Electron transfer
• Reduction is the
gaining of electrons by
a molecule
• Oxidation is the
removal of electrons
from a molecule
Electron carriers
2H+ + 2e-
ATP synthase
►Mitochondria
2. Oxidation-Reduction Reactions
• The NADH dehydrogenase complex of the mitochondrial respiratory
chain promotes the following series of oxidation-reduction reactions,
in which Fe3+ and Fe2+ represent the iron in iron-sulfur centers, Q is
ubiquinone, QH2 is ubiquinol, and E is the enzyme:
1. (a), (d) NADH; (b), (e) E-FMN; (c) NAD/NADH and E-FMN/FMNH2
2. (a), (d) E-FMNH2 ; (b), (e) Fe3+ ; (c) E-FMN/FMNH2 and Fe3+/Fe2+
3. (a), (d) Fe2+; (b), (e) Q; (c) Fe3+/Fe2+ and Q/QH2
Thank you
• Next week: Biological membranes and transport and Biosignaling
Problems
1. Properties of Lipids and Lipid Bilayers
Lipid bilayers formed between two aqueous phases have this important
property: they form two-dimensional sheets, the edges of which close
on each other and undergo self-sealing to form vesicles (liposomes).
a) What properties of lipids are responsible for this property of
bilayers? Explain.
b) What are the consequences of this property for the structure of
biological membranes?
2. Hot and Cool Taste Sensations
The sensations of heat and cold are transduced by a group of
temperature-gated cation channels. For examples, TRPV1, TRPV3, and
TRPM8 are usually closed, but open under the following conditions:
TRPV1 at ≥43⁰C; TRPV3 at ≥33⁰C; and TRPM8 at <25⁰C. These channels
are expressed in sensory neurons known to be responsible for
temperature sensation.
a) Propose a reasonable model to explain how exposing a sensory
neuron containing TRPV1 to high temperature leads to a sensation
of heat.
b) Capsaicin, one of the active ingredients in “hot” peppers, is an
agonist of TRPV1. Capsaicin shows 50% activation of the TRPV1
response at a concentration (i.e., it has an EC50) of 32 nM. Explain
why even a very few drops of hot pepper sauce can taste very “hot”
without actually burning you.