نوع مقاله : مقاله پژوهشی
نویسنده
استادیار، گروه زیست‌شناسی، دانشکده علوم، دانشگاه پیام نور
چکیده
در این مطالعه، چگونگی تأثیر نانوذره اکسید آهن در ساختار، پایداری حرارتی و فعالیت آنزیم تریپسین پانکراس گاو بررسی شد. برای دستیابی به این هدف از تکنیکهای مختلف طیفسنجی از جمله جذب UV، دو رنگی دورانی، پایداری حرارتی، فلورسانس و سینتیک در 8 pH استفاده شد. نتایج ترمودینامیک و سینتیک نشان داد، که پایداری تریپسین در حضور نانوذره اکسید آهن کاهش و فعالیت آن افزایش یافت. طیفسنجی فلوئورسانس نشان داد که نانوذره می‌تواند فلورسانس تریپسین را از طریق خاموشی استاتیک کاهش دهد. براساس پارامترهای ترمودینامیکی، فرایند اتصال نانوذره به تریپسین به‌صورت واکنش خودبه‌خودی انجام شده که نیروهای الکتروستاتیک نقش اصلی را ایفا می‌کند. مطالعات دورنگی نمایی دورانی دور تغییرات در ساختار دوم تریپسین را به‌صورت افزایش در محتوای مارپیچ آلفا و کاهش ساختارهای بتا نشان داد. مطالعه طیفسنجی UV ثابت کرد که نانوذره اکسید آهن به تریپسین متصل شده و باعث تغییراتی در ساختار پروتئین شده است. مطالعات واکنش بین نانوذره اکسید آهن و تریپسین نشان می‌دهد که نه تنها آب و مولکول‌های حلال می‌توانند بر روی ساختار سه بعدی تریپسین و به‌طور کلی پروتئین محلول اثر بگذارند، بلکه نقش مهم و حیاتی در جذب سطحی مواد نانو دارند.
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