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Monosaccharides and disaccharides decrease the Km for phosphorylation of a membrane-bound enzyme ATPase.

E N Chini1, J R Meyer-Fernandes, M Sola-Penna

  • 1Departamento de Bioquímica, Universidade Federal do Rio de Janeiro, Brasil.

Zeitschrift Fur Naturforschung. C, Journal of Biosciences
|July 1, 1991
PubMed
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Sugars like trehalose and sucrose enhance the activity of the Ca2+, Mg(2+)-ATPase enzyme by increasing its affinity for phosphate. This effect is more significant at physiological pH and low temperatures.

Area of Science:

  • Biochemistry
  • Enzymology
  • Membrane Transport

Background:

  • The Ca2+, Mg(2+)-ATPase (sarco/endoplasmic reticulum calcium ATPase) is crucial for muscle contraction and relaxation.
  • Understanding factors that modulate enzyme activity is key to comprehending cellular energy dynamics.

Purpose of the Study:

  • To investigate the effect of various sugars on the kinetic properties of the Ca2+, Mg(2+)-ATPase.
  • To examine the influence of pH and temperature on sugar-mediated modulation of enzyme activity.

Main Methods:

  • Enzyme kinetic assays were performed to determine the apparent Km of the Ca2+, Mg(2+)-ATPase for inorganic phosphate (Pi).
  • Experiments were conducted at different pH values (6.2 and 7.4) and temperatures (including 0°C).
  • Phosphorylation levels of the enzyme were measured in the presence and absence of sugars.

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Main Results:

  • Trehalose and sucrose significantly decreased the apparent Km for Pi, indicating increased enzyme affinity.
  • Glucose and fructose showed a lesser effect on the apparent Km.
  • The inhibitory effect of sugars on Km was more pronounced at pH 7.4 compared to pH 6.2.
  • At 0°C, phosphoenzyme formation was negligible without sugars but increased substantially with 1.5 M trehalose or sucrose.

Conclusions:

  • Disaccharides, particularly trehalose and sucrose, act as positive modulators of the Ca2+, Mg(2+)-ATPase.
  • These sugars enhance the enzyme's ability to bind inorganic phosphate, especially under conditions mimicking physiological pH.
  • The presence of sugars can stabilize the phosphorylated intermediate of the enzyme at low temperatures, suggesting a role in enzyme protection or function under stress.