Enzymes are large biological molecules responsible for the thousands of chemical interconversions that sustain life. They are highly selective catalysts, greatly accelerating both the rate and specificity of metabolic reactions, from the digestion of food to the synthesis of DNA. Most enzymes are proteins, although some catalytic RNA molecules have been identified. Enzymes adopt a specific three-dimensional structure, and may employ organic (e.g. biotin) and inorganic (e.g. magnesium ion) cofactors to assist in catalysis.
In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates sufficient for life. Since enzymes are selective for their substrates and speed up only a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that cell.
Like all catalysts, enzymes work by lowering the activation energy (Ea‡) for a reaction, thus dramatically increasing the rate of the reaction. As a result, products are formed faster and reactions reach their equilibrium state more rapidly. Most enzyme reaction rates are millions of times faster than those of comparable un-catalyzed reactions. As with all catalysts, enzymes are not consumed by the reactions they catalyze, nor do they alter the equilibrium of these reactions. However, enzymes do differ from most other catalysts in that they are highly specific for their substrates. Enzymes are known to catalyze about 4,000 biochemical reactions. A few RNA molecules called ribozymes also catalyze reactions, with an important example being some parts of the ribosome. Synthetic molecules called artificial enzymes also display enzyme-like catalysis.[6]
Enzyme activity can be affected by other molecules. Inhibitors are molecules that decrease enzyme activity; activators are molecules that increase activity. Many drugs and poisons are enzyme inhibitors. Activity is also affected by temperature, pressure, chemical environment (e.g., pH), and the concentration of substrate. Some enzymes are used commercially, for example, in the synthesis of antibiotics. In addition, some household products use enzymes to speed up biochemical reactions (e.g., enzymes in biological washing powders break down protein or fat stains on clothes; enzymes in meat tenderizers break down proteins into smaller molecules, making the meat easier to chew).
2. Etymology and history
As early as the late 17th and early 18th centuries, the digestion of meat by stomach secretions and the conversion of starch to sugars by plant extracts and saliva were known. However, the mechanism by which this occurred had not been identified.
In 1833, French chemist Anselme Payen discovered the first enzyme, diastase. A few decades later, when studying the fermentation of sugar to alcohol by yeast, Louis Pasteur came to the conclusion that this fermentation was catalyzed by a vital force contained within the yeast cells called "ferments", which were thought to function only within living organisms. He wrote that "alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells." In 1877, German physiologist Wilhelm Kühne (1837–1900) first used the term enzyme, which comes from Greek ενζυμον, "in leaven", to describe this process. The word enzyme was used later to refer to nonliving substances such as pepsin, and the word ferment was used to refer to chemical activity produced by living organisms.
In 1897, Eduard Buchner submitted his first paper on the ability of yeast extracts that lacked any living yeast cells to ferment sugar. In a series of experiments at the University of Berlin, he found that the sugar was fermented even when there were no living yeast cells in the mixture. He named the enzyme that brought about the fermentation of sucrose "zymase". In 1907, he received the Nobel Prize in Chemistry "for his biochemical research and his discovery of cell-free fermentation". Following Buchner's example, enzymes are usually named according to the reaction they carry out. Typically, to generate the name of an enzyme, the suffix -ase is added to the name of its substrate (e.g., lactase is the enzyme that cleaves lactose) or the type of reaction (e.g., DNA polymerase forms DNA polymers). Having shown that enzymes could function outside a living cell, the next step was to determine their biochemical nature. Many early workers noted that enzymatic activity was associated with proteins, but several scientists (such as Nobel laureate Richard Willstätter) argued that proteins were merely carriers for the true enzymes and that proteins per se were incapable of catalysis. However, in 1926, James B. Sumner showed that the enzyme urease was a pure protein and crystallized it; Sumner did likewise for the enzyme catalase in 1937. The conclusion that pure proteins can be enzymes was definitively proved by Northrop and Stanley, who worked on the digestive enzymes pepsin (1930), trypsin and chymotrypsin. These three scientists were awarded the 1946 Nobel Prize in Chemistry. This discovery that enzymes could be crystallized eventually allowed their structures to be solved by x-ray crystallography. This was first done for lysozyme, an enzyme found in tears, saliva and egg whites that digests the coating of some bacteria; the structure was solved by a group led by David Chilton Phillips and published in 1965. This high-resolution structure of lysozyme marked the beginning of the field of structural biology and the effort to understand how enzymes work at an atomic level of detail.
3. Enzyme Medical
Enzymes are complex proteins that cause a specific chemical change in all parts of the body. For example, they can help break down the foods we eat so the body can use them. Blood clotting is another example of enzymes at work.
There are about 40,000 different enzymes in human cells, each controlling a different chemical reaction. They increase the rate of reactions by a factor of between 106 to 1012 times, allowing the chemical reactions that make life possible to take place at normal temperatures.
Enzymes are needed for all body functions. They are found in every organ and cell in the body, including in the:
Blood
Intestinal fluids
Mouth (saliva)
Stomach (gastric juice)
Reactions are not impossible without enzymes. Enzymes do not change during reactions, nor do they change the other contents of the reaction. They just speed up the rate at which all parts of the reaction react.
In a chemical reaction, the reaction is said to be completed when equilibrium is reached. Chemical reactions have forward directions and backward directions, and reactions tend to move in both directions until no more products are created from the reactants, and products are no longer converted back into reactants.
Think about the soda you drank moments ago before hitting the books. The sugar in the soda was converted to CO 2 , H 2 O, and chemical energy within seconds of being absorbed by your cells, and this chemical energy enabled you to see, think, and move. However, the 2.2-kilogram (5-pound) bag of sugar in your kitchen cabinet can sit for years and still not be converted to CO 2 and H 2 O. The net reaction (glucose 6 O 2 → 6 CO 2 + 6 H 2 O) is the same in both cases, and both pathways are thermodynamically favorable. However, the human body speeds the overall reaction through a series of enzyme-mediated steps. The key is in the catalytic power of enzymes to drive reactions on a time scale required to digest food, relay signals via the nervous system, and contract muscles.
How do enzymes do what they do? They create an environment to make the reaction energetically more favorable. This environment, the active site , is typically a pocket or groove that is lined with amino acids whose side chains bind the substrate (such as sugar) and aid in its chemical transformation to products (see Figure 1). Therefore, the amino acids that form the active site provide the specificity of substrate binding and the proper chemical environment so that the reaction occurs more rapidly than it otherwise would.
Enzymes are central to every biochemical process that occurs in the body. Most enzymes are proteins . There are exceptions, however. For example, there are catalytic ribonucleic acid (RNA) molecules called ribozymes that are involved in RNA processing, and, in 1994, the first DNA enzyme was engineered. Although no naturally occurring deoxyribozymes have been identified, these laboratory-generated DNA enzymes are being developed as therapeutic agents to fight infectious disease and cancer.
All enzymes are characterized by having a high degree of specificity for their substrates, and they accelerate the rate of chemical reactions tremendously, often by a factor of a million times or more. Most enzymes function in the cellular environment at mild conditions of temperature, pH , and salt. There are few nonbiological catalysts that can be so efficient in this type of environment.
Enzymes play a critical role in everyday life. Many heritable genetic disorders (diabetes, Tay-Sachs disease) occur because there is a deficiency or total absence of one or more enzymes. Other disease conditions (cancer) result because there is an excessive activity of one or more enzymes. Routine medical tests monitor the activity of enzymes in the blood, and many of the prescription drugs (penicillin, methotrexate) exert their effects through interactions with enzymes. Enzymes and their inhibitors can be important tools in medicine, agriculture, and food science.
