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Prepared by:
Louie Fernand D. Legaspi, RPh II
Enzymes
Enzymes
• Common properties
– Colloids that are soluble in water
– Work best at temperatures between 35-40*C
– Activity is dependent on the pH of the medium
– Highly selective
• Follow the principle of lock and key theory
Enzymes
• Co-enzymes
– Enzymes + other substances such as vitamins or
organic and inorganic substances
– Non-enzyme part of the Co-enzyme is termed as
Co-factor
Enzymes
• Zymogens or Proenzymes- inactive form of the
enzyme
– Eg pepsinogen
• Apoenzymes
– Protein part of the enzyme
Carbohydrases
• Amylase and Diastase< Ptyalin>- found in the
salivary glands
• Amylopsin- pancreas
• Invertase
• Zymase- converts CHO to alcohol and CO2
• Emulsin
• Myrosin
Esterases
• Lipase- hydrolyses fats to glycerol and fatty
acids
• Urease-converts ammonia to urea
Proteolytic Enzymes
• Pepsin- gastric juice
– In neutral or alkaline environment, it is inactive
– Converts proteins to proteases and peptones
– Proenzyme: Pepsinogen which is activated by HCl
• Provitamins
• 7-dehydrocholesterol → cholecalciferol
• Ergosterol → Ergocalciferol
Fat Soluble Vitamins
In the body
Cholecalciferol
Liver
25-hydroxyergocalciferol
1,25-dihydroxyergocalciferol/ CALCITRIOL