Non‐thermal effects of microwaves on proteins: thermophilic enzymes as model system

FEBS Letters

d'Ambrosio, Guglielmo¹  Cacciapuoti, Giovanna²  Fusco, Stefania²  Porcelli, Marina²  De Rosa, Mario²  Zappia, Vincenzo²  Massa, Rita¹  Bertoldo, Costanzo² 

[1] Dipartimento di Ingegneria Elettronica, Università di Napoli ‘Federico II’, Via Claudio, 80125 Naples, Italy;Istituto di Biochimica delle Macromolecole, Facoltà di Medicina e Chirurgia, Seconda Università di Napoli, Via Costantinopoli 16, 80138 Naples, Italy

关键词: Thermophilic enzyme;    Microwave radiation;    Non-thermal effect;    S-Adenosylhomocysteine hydrolase;    5′-Methylthioadenosine phosphorylase;    AdoHcy;    S-adenosylhomocysteine;    MTA;    5′-methylthioadenosine;    SAR;    specific absorption rate;   

DOI  :  10.1016/S0014-5793(96)01505-0

学科分类：生物化学/生物物理

来源: John Wiley & Sons Ltd.

【 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.

【 授权许可】

Unknown