Trypsin In Lecithin Based w/o Microemulsions. Fluorescence and Enzyme Activity Studies

Abstract

Lecithin based microemulsions were used as model systems for enzymic studies. The phase behavior of the system: purified soya bean lecithin/propan-1-ol/isooctane/water was examined. It was found that the ability of the system to solubilize water was strongly affected by the lecithin and alcohol concentrations. Trypsin was entrapped in lecithin microemulsion systems of different composition and tested for proteolytic activity on the hydrolysis of lysine-p-nitroanilide (LNA). The kinetic constants were determined and in most cases the ratio k_cat/Km was higher than that observed in aqueous solution. The optimum enzyme activity was found at pH 9 for the system formulated with 5% w/w lecithin in isooctane, while increasing w_o, where w_o = [H₂o]/[Lecithin], the enzyme activity followed a bell-shaped pattern with a maximum at w_o= 20. The stability of trypsin in microemulsions was higher in the low water containing systems. Using the fluorescence quenching technique it was found that the system compartmentalization depended on the water content and the presence of the enzyme. Time-resolved luminescence decay studies were carried out to clarify the effect of the water content and the presence of the enzyme molecules on the micro-emulsion structure. The analysis of the luminescence data was done with a “percolation” model of stretched exponential. A dramatic variation of the water/oil interface occurred above the percolation threshold, while the addition of the enzyme induced a more restricted microenvironment.

Key Words:

• Fluorescence quenching
• Luminescence decay
• Reverse micelles
• Phosphatidylcholine