Effect of Ultrasound on DNA Polymerase Reactions:  Monitoring on a 27-MHz Quartz Crystal Microbalance

Hoshino, Yu; Kawasaki, Takayoshi; Okahata, Yoshio

doi:10.1021/bm050738e

Cited by 47 publications

(28 citation statements)

References 35 publications

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“…After the immobilization of the biotin-modified duplex DNA on as ensor chip, Fpg or hOGG1 was injected into the cell filled with the corresponding buffer at 20 8C. [35][36][37][38] The time course of the frequency change after one injection was monitored to determine the apparent binding rate constant (k obs ). Representative results obtained with hOGG1 are displayed in Figure 3A .…”

Section: Determination Of Kinetic Parameters and Dissociation Constanmentioning

confidence: 99%

Recognition and Excision Properties of 8‐Halogenated‐7‐Deaza‐2′‐Deoxyguanosine as 8‐Oxo‐2′‐Deoxyguanosine Analogues and Fpg and hOGG1 Inhibitors

2015

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Cellular DNA continuously suffers various types of damage, and unrepaired damage increases disease progression risk. 8-Oxo-2'-deoxyguanine (8-oxo-dG) is excised by repair enzymes, and their analogues are of interest as inhibitors and as bioprobes for study of these enzymes. We have developed 8-halogenated-7-deaza-2'-deoxyguanosine derivatives that resemble 8-oxo-dG in that they adopt the syn conformation. In this study, we investigated their effects on Fpg (formamidopyrimidine DNA glycosylase) and hOGG1 (human 8-oxoguanine DNA N-glycosylase 1). Relative to 8-oxo-dG, Cl- and Br-deaza-dG were good substrates for Fpg, whereas they were less efficient substrates for hOGG1. Kinetics and binding experiments indicated that, although hOGG1 effectively binds Cl- and Br-deaza-dG analogues with low Km values, their lower kcat values result in low glycosylase activities. The benefits of the high binding affinities and low reactivities of 8-oxo-dG analogues with hOGG1 have been successfully applied to the competitive inhibition of the excision of 8-oxoguanine from duplex DNA by hOGG1.

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Section: Determination Of Kinetic Parameters and Dissociation Constanmentioning

confidence: 99%

Recognition and Excision Properties of 8‐Halogenated‐7‐Deaza‐2′‐Deoxyguanosine as 8‐Oxo‐2′‐Deoxyguanosine Analogues and Fpg and hOGG1 Inhibitors

2015

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“…It is noticed that the ultrasound waves can interfere with the characteristics of the enzyme, changing its structure as a response to the dynamic perturbation caused by the ultrasound [1]. Just a few studies about the effect of the ultrasound under the enzyme activities are related in the literature and contradictory results of activation/ deactivation have been presented.…”

Section: Reuse Of Novozym 435mentioning

confidence: 99%

“…An ultrasound wave, which is a periodic pressure fluctuation, can control the enzyme characteristics by altering its structure in response to a dynamic perturbation [1].…”

Section: Introductionmentioning

confidence: 99%

“…When cavitation bubbles collapse near the phase boundary of two immiscible liquids, the resultant shock wave can provide a very efficient stirring/mixing of the layers. Because the effects of cavitation can enhance heterogeneous reactions and readily form transient reactive species, ultrasound is also a useful tool in enzymatic reactions [1,2]. Ultrasound is also known to perturb weak interactions and to induce conformational changes in protein structures.…”

Section: Introductionmentioning

confidence: 99%

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Enzyme-catalyzed production of biodiesel by ultrasound-assisted ethanolysis of soybean oil in solvent-free system

Trentin

Popiolki

Batistella

et al. 2014

Bioprocess Biosyst Eng

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This work reports the transesterification of soybean oil with ethanol using a commercial immobilized lipase, Novozym 435, under the influence of ultrasound irradiation, in a solvent-free s. The experiments were performed in an ultrasonic water bath, following a sequence of experimental designs to evaluate the effects of temperature, enzyme and water concentrations, oil to ethanol molar ratio and output irradiation power on the reaction yield. Besides, a kinetic study varying the substrates molar ratio and enzyme concentration was also carried out. Results show that ultrasound-assisted lipase-catalyzed transesterification of soybean oil with ethanol in solvent-free system might be a potential alternative route to conventional alkali-catalyzed and/or traditional enzymatic methods, as high reaction yields (~78 wt%) were obtained at mild irradiation power supply (~132 W), and temperature (63 °C) in a relatively short reaction time, 1 h. Additionally, a study regarding the enzyme reuse was carried out at the experimental condition that afforded the best reaction yield.

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“…For example, both Iida et al [41] and Zuo et al [103] have used cavitationinduced shear forces to modify the viscosity of starch solutions. A number of studies are also available on the use of the chemical effects that are generated during sonication for the modification of the functional properties of food ingredients [11,40,46,47,88].…”

Section: Modification Of Functional Properties Of Dairy Ingredientsmentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

164

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-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

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Effect of Ultrasound on DNA Polymerase Reactions: Monitoring on a 27-MHz Quartz Crystal Microbalance

Cited by 47 publications

References 35 publications

Recognition and Excision Properties of 8‐Halogenated‐7‐Deaza‐2′‐Deoxyguanosine as 8‐Oxo‐2′‐Deoxyguanosine Analogues and Fpg and hOGG1 Inhibitors

Recognition and Excision Properties of 8‐Halogenated‐7‐Deaza‐2′‐Deoxyguanosine as 8‐Oxo‐2′‐Deoxyguanosine Analogues and Fpg and hOGG1 Inhibitors

Enzyme-catalyzed production of biodiesel by ultrasound-assisted ethanolysis of soybean oil in solvent-free system

The ultrasonic processing of dairy products – An overview

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