1997
DOI: 10.1021/bi970855x
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Thermodynamic and Kinetic Basis of Interfacial Activation:  Resolution of Binding and Allosteric Effects on Pancreatic Phospholipase A2 at Zwitterionic Interfaces,

Abstract: A general kinetic model for catalysis by interfacial enzymes is developed. It couples the Michaelis-Menten catalytic turnover cycle at the interface with that in the aqueous phase through the distribution equilibria between the interface and the surrounding aqueous phase. Analysis under two limiting conditions fully describes the steady-state kinetics of hydrolysis and resolves the allosteric effects from apparent modes of interfacial activation in terms of the primary rate and equilibrium parameters for pig p… Show more

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Cited by 69 publications
(184 citation statements)
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References 88 publications
(227 reference statements)
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“…Several features of these results are noteworthy especially in relation to the behavior seen with pGIB (41). The rate of hydrolysis below the CMC of DC 7 PC was significant: 20 s Ϫ1 with hGX compared with Ͻ0.03 s Ϫ1 with pGIB.…”
Section: Fig 4 Electrostatic Surface Potentials Of Hgx (A) and Hgiimentioning
confidence: 72%
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“…Several features of these results are noteworthy especially in relation to the behavior seen with pGIB (41). The rate of hydrolysis below the CMC of DC 7 PC was significant: 20 s Ϫ1 with hGX compared with Ͻ0.03 s Ϫ1 with pGIB.…”
Section: Fig 4 Electrostatic Surface Potentials Of Hgx (A) and Hgiimentioning
confidence: 72%
“…Note that V max app remains virtually the same in the presence of 4 M NaCl even though K m app decreases by a factor of three. The decrease in K m app was most likely because of the salt-induced hydrophobic effect, which increases the affinity of the enzyme for the interface and also lowers the CMC of the micellar substrate (41). On the other hand, when comparing rates with 1 mM versus 4 M NaCl added, there was only a marginal change in the value of V max app .…”
Section: Fig 4 Electrostatic Surface Potentials Of Hgx (A) and Hgiimentioning
confidence: 96%
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