Non-thermal effects of microwaves on proteins: Thermophilic enzymes as model system

被引：169

作者：

Porcelli, M

Cacciapuoti, G

Fusco, S

Massa, R

dAmbrosio, G

Bertoldo, C

DeRosa, M

Zappia, V

机构：

[1] UNIV NAPLES FEDERICO II, DIPARTIMENTO INGN ELETT, I-80125 NAPLES, ITALY

[2] CNR, IST SCI ALIMENTAZ, I-83100 AVELLINO, ITALY

来源：

FEBS LETTERS | 1997年 / 402卷 / 2-3期

关键词：

thermophilic enzyme; microwave radiation; non-thermal effect; S-adenosylhomocysteine hydrolase; 5'-methylthioadenosine phosphorylase;

D O I：

10.1016/S0014-5793(96)01505-0

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Two thermophilic and thermostable enzymes, isolated from Sulfolobus solfataricus, S-adenosylhomocysteine hydrolase and 5'-methylthioadenosine phosphorylase, were exposed to 10.4 GHz microwave radiation in order to discriminate between thermal and non-thermal microwave effects. The exposure causes a non-thermal, irreversible and time-dependent inactivation of both enzymes; the inactivation rate is related to the energy absorbed and is independent of the enzyme concentration. The influence of salts on enzyme inactivation has also been investigated. Conformational changes of S-adenosylhomocysteine hydrolase, detected by fluorescence and circular dichroism techniques, suggest that microwaves induce protein structural rearrangements not related to temperature.

引用

页码：102 / 106

页数：5

共 34 条

[1] TEMPERATURE-SPECIFIC INHIBITION OF HUMAN RED-CELL NA+/K+ ATPASE BY 2,450-MHZ MICROWAVE-RADIATION [J].