1. AMAZING ENZYMES

2. Just What are Enzymes? Enzymes are protein molecules that are manufactured by all plant and animal cells. All cells require enzymes to survive and function. Enzymes are catalysts, which means that they speed up chemical reactions, but are not changed by the reaction. For example, digestive enzymes cause food that we eat to be broken down much faster than would occur without them, but they are not broken down in the reaction they are speeding up. Unfortunately, because of improper diet and the fact that heat destroys many enzymes, you may not be receiving all you need to properly support your overall health. Plus Life Plus uses Cold Processing in it's manufacturing. Cold processing is used to maximize and preserve enzyme activity. For additional enzymes support try SomaZyme. The enzymes in Somazyme naturally and nutritionally support a youthful body, provide antioxidant support, as well as support healthy pancreas and immune system function.*enzymes in Somazyme Virtually everyone of the Life Plus products is formulated with the exclusive PhytoZyme base of phytonutrients consisting of concentrations of herbs, fruits, vegetables and plant enzymes.PhytoZyme base of phytonutrients consisting of concentrations of herbs, fruits, vegetables and plant enzymes.

3. WHAT ARE ENZYMES? Enzymes are protein catalyst which speed up or slow down a chemical reaction without itself being consumed by the reaction. They remain unchanged

4. Enzyme Action Learning objective: to describe different models for enzyme action and to investigate factors which control the rate of an enzyme reaction 14 th October More free powerpoints at www.worldofteaching.com

5. Lock and Key

6. However certain substances can bind to the enzyme at sites other than the Active site and modify its activity (inhibitors/co-factors) Idea that the enzyme is flexible

7. Induced Fit

8. Enzyme reactions enzyme + substrateenzyme-substrate complex

9. Enzyme reactions enzyme + substrateenzyme-substrate complex E +S ES

10. Enzyme reactions enzyme + product enzyme-substrate complex E +PES enzyme + substrateenzyme-substrate complex E +S ES

11. Enzyme activity How fast an enzyme is working Rate of Reaction

12. Enzyme activity How fast an enzyme is working Rate of Reaction Rate of Reaction = Amount of substrate changed (or amount product formed) in a given period of time.

13. Enzyme activity Five Variables

14. Enzyme activity Five Variables Temperature pH Enzyme Concentration Substrate Concentration

15. Rate of Reaction Enzyme activity Variable you are looking at

16. Rate of Reaction Temperature

17. Rate of Reaction Temperature 0203050104060

18. Rate of Reaction Temperature 0203050104060 40 o C - denatures 5- 40 o C Increase in Activity <5 o C - inactive

19. Effect of heat on enzyme activty If you heat the protein above its optimal temperature bonds break meaning the protein loses it secondary and tertiary structure

20. Effect of heat on enzyme activty Denaturing the protein

21. Effect of heat on enzyme activty Denaturing the protein ACTIVE SITE CHANGES SHAPE SO SUBSTRATE NO LONGER FITS Even if temperature lowered – enzyme can’t regain its correct shape

22. Rate of Reaction pH

23. Rate of Reaction pH 1 342 5 6 789

24. Rate of Reaction pH 1 342 5 6 789 Narrow pH optima

25. Rate of Reaction pH 1 342 5 6 789 Narrow pH optima WHY?

26. Rate of Reaction pH 1 342 5 6 789 Narrow pH optima Disrupt Ionic bonds - Structure Effect charged residues at active site

27. Rate of Reaction Enzyme Concentration

28. Rate of Reaction Enzyme Concentration

29. Rate of Reaction Substrate Concentration

30. Rate of Reaction Substrate Concentration

31. Rate of Reaction Substrate Concentration Active sites full- maximum turnover

32. Rate of Reaction Substrate Concentration Active sites full- maximum turnover

33. ENERGY CHANGES When chemical reactions take place bonds are broken and formed. Breaking bonds require energy it is endergonic. If the energy is in the form of heat it is Endothermic

34. ENERGY CHANGES Froming bonds give out energy it is exergonic. If the energy is in the form of heat it is Exothermic.

35. ENERGY CHANGES Metabolism consists of anabolism and catabolism. Anabolic reactions: Large complex molecules are built from smaller ones. The reactions are endergonic. Eg: Protein Synthesis –Photosynthesis

36. ENERGY CHANGES Catabolic reactions: large complex molecules are broken into smaller ones. The reactions are exergonic Eg. Respiration

37. Endergonic reaction: requires energy, usually ATP Exergonic reaction: releases energy, occurs spontaneously Endergonic and Exergonic Reactions + + reactants products energy + + reactants products energy ∆G > 0 ∆G < 0

38. If exergonic reactions occur spontaneously, why isn’t the paper in front of you on fire? An exergonic reaction

39. Just as the person may need a push to get started down a hill, many of the exergonic reactions that living organisms depend on for survival may need a “push”. ∆G < 0

40. Figure 6.12 Energy profile of an exergonic reaction E A = activation energy

41. In living organisms the “somethings” that provide that push are called enzymes Without enzyme: With enzyme:

42. Figure 6.13 Enzymes lower the barrier of activation energy

43. Most enzymes are protein molecules with a specific 3-dimensional shape enzyme “induced fit” substrate Active site

44. Enzymes catalyze reactions in living organisms: 1. Bring reactant molecules close together 2. Make bonds easier to break/form

45. Notes about enzymes Enzymes only increase the rate of exergonic reactions, they can’t cause non- spontaneous reactions to occur Only the substrate will be altered, the enzyme will be released to work again Enzymes are one type of catalyst

46. What determines how well an enzyme works? Binding of enzyme and substrate Temperature at which the enzyme functions

47. Can a species’ enzymes be shaped by natural selection? Does the same enzyme show variation from one individual to another? Is the form of enzyme an individual produce a heritable trait? Does the form of enzyme individual produce affect its survival/reproduction?

48. Figure 6.16 Environmental factors affecting enzyme activity