CHEM113B Section 103 A QUANTITATIVE INVESTIGATION OF ENZYME KINETICS IN THE STOMACH: AN EVALUATION OF α-GALACTOSIDASE EFFECTIVENESS Grant Kovich Date Performed: January 24, 2011 TA: William Charette Introduction On the surface, the average human being only observes a few reactions taking place— respiration, heartbeat, nerve impulses, muscle contractions. Beneath the most superficial layer of the human body, the skin, lies a multitude of chemical reactions necessary for life to exist. These chemical reactions are microscopic, and are never seen or even noticed by a human. However, the processes that are performed “behind the scenes” are what truly make the human body function. When a chemical reaction occurs, it does not occur all at once, but rather in a series of steps. The rate at which a reaction occurs is directly dependent upon the concentration of the reactants. The higher concentration of reactants that is present, the faster the reaction will proceed, which can be shown linearly.1 There is a specific energy that is required for a reaction to occur, known as the activation energy. If the products cannot overcome this energy barrier, then the reaction will not occur. After the activation energy has been reached, the reaction will proceed in a series of steps. These steps are known as reaction mechanisms, and can vary in length and speed. Ultimately, the slow step of a reaction determines the rate at which the reaction proceeds. Regardless of which step determines the rate of the reaction, the rate is also dependent on environmental factors such as pH and temperature.2 Most reactions will occur more rapidly at higher temperatures. 1 Ault, Addison. "An Introduction to Enzyme Kinetics." Journal of Chemical Education 51.6 (1974): 381-86. Print 2 Brown, Theodore L., Harold E. LeMay, and Bruce E. Bursten. "Chemical Kinetics." Chemistry: The Central Science. Upper Saddle River, NJ: Pearson Prentice Hall, 2009. 608-12. Print. 2 Many of these reactions involve or require enzymes. Enzymes, consisting of complex proteins produced by specific body cells, help speed up chemical reactions.3 Within the human body, one must have an immediate response to counteract any problems and to keep the body functioning properly, thus enzymes are essential for life. Without enzymes, most of the reactions that keep the body functioning would not be able to happen, leaving the body susceptible to damage or complications. The rate of a chemical reaction catalyzed by an enzyme is directly proportional to the total enzyme concentration.4 Just as a higher concentration of reactants leads to a faster rate of reaction, a higher concentration of enzymes will allow for faster catalysis, thus producing a faster reaction rate. In addition, enzymes also affect the graphical interpretation of a reaction rate by displaying logarithmic behavior, rather than a linear trend.1 As previously stated, without enzymes, the body would not be able to function at an optimal level, creating problems ranging from easily curable to very severe. One common problem that almost all human beings experience is flatulence. Most individuals have a notion that when they eat a particular type of food, they will experience gas and bloating during digestion, which is correct. However, the reason behind gas is not due to the assumed aftereffect of eating a certain food, but rather a biochemical reason that originates in the stomach. Flatulence occurs in the stomach and bowels of a human, and over the course of an average day, up to half a liter of flatulence can be produced.3 The main biochemical reason behind flatulence is the lack of an enzyme. Many of the foods that are known as flatulence causing contain indigestible sugars known as oligosaccharides. The human body lacks the necessary enzyme to break down these sugars, α-galactosidase.3 As a result, bacteria rid the stomach of these sugars 3 Keiser, Joseph T. Chemistry 113B Laboratory Manual. Hayden-McNeil, Plymouth, MI, 2011, pages 6-1—6-6. 4 Shaw, William. "The Kinetics of Enzyme Catalyzed Reactions." Journal of Chemical Education 34.1 (1957): 22-25. Print. 3 through fermentation, releasing the smelly gas known as flatulence. The release of flatulence can be prevented, however, by consuming an enzyme supplement, Beano®, that contains αgalactosidase (Fig 1). Oligosaccharides H2O CH2OH O HO H H OH α-galactosidase CH2OH CH2OH O CH2OH OH H H OH Galactose + H O H H O O H H H H H O H H OH OH Lactose H2O CH2OH OH O O H OH H H OH β-glucose H H OH H Lactase CH2OH H H H OHCH OH 2 H OH Fructose Figure 1. Breakdown of oligosaccharides with the assistance of the enzyme α-galactosidase. The reaction yields sucrose which can then be broken down into β-glucose and sucrose.3 It can be seen that upon breakdown of an oligosaccharide, galactose and lactose are formed, which can then produce β-glucose and fructose. β-glucose levels can then be measured by a glucometer, which measures the concentration of glucose present in a solution in mg/dL. A glucometer works by placing the sample on the test strip, which then flows up a semi-permeable 4 membrane.5 When the sample is completely absorbed, the glucometer can read it and deliver an accurate representation of how much glucose is present (Fig 2). Figure 2. Diagram of a glucometer, which works by absorbing a glucose solution and then delivering it to the glucometer where it can be read.5 The purpose of this experiment was to determine whether or not the enzyme αgalactosidase is effective in catalyzing the reaction of raffinose sugars. raffinose sugars are a type of oligosaccharide found in legumes, such as peas and beans.6 The experiment was intended to mirror the conditions of the human stomach, where these reactions occur frequently. Since raffinose sugars cannot be broken down by the body, flatulence almost always occurs. However, this experiment sought to prove whether or not an over the counter drug, Beano®, is effective at breaking down raffinose sugars and preventing flatulence. We believe that αgalactosidase will prevent flatulence by catalyzing the breakdown of raffinose sugars for 5 Okazaki, Robert. "Membrane Transport." Weber State University. Web. 17 Feb. 2011. <http://faculty.weber.edu/nokazaki/Human_Physiology/Laboratory/Diffusion%20and%20Osmos is.htm>. 6 Carlsson, Nils-Gunnar, Hasse Karlsson, and Ann-Sofie Sandberg. "Determination of Oligosaccharides in Foods, Diets, and Intestinal Contents by High-Temperature Gas Chromatography and Gas Chromatography/Mass Spectrometry." Journal of Agricultural and Food Chemistry 40.12 (1992): 2404-412. Print. 5 multiple reasons. Beano® has been a trusted medication to relieve gas and bloating for a long time, proving its reliability. Also, enzymes are specific proteins that can only catalyze a certain reaction, which leads us to believe that α-galactosidase is the only enzyme that is able to break down raffinose sugars. My prediction also follows prior scientific data, in that if there is a greater concentration of the reactant present added to the enzyme, the reaction will proceed at a faster rate.7 If this is true, the reaction will catalyze faster when there is a higher concentration of raffinose sugars, while the concentration of glucose will increase more rapidly. Procedure Experimentation was done in a controlled environment in which safety regulations were followed at all times. A teacher’s assistant, who helped with problems or concerns, conducted supervision. Prior to performing the experiment, each glucometer had to be calibrated so that it could deliver accurate readings. This was done by preparing five glucose solutions of known concentrations, and using them to determine the accuracy of the glucometer readings. Samples were made by dissolving Dextrose in distilled water and allowing them to react in a refrigerator at 20ºC so that the solution was able to reach equilibrium between α and β glucose (Fig 3). When the reaction concluded about twelve hours later, the concentration of β-glucose could be measured by the glucometer to determine the accuracy of the instrument. 7 "Effect of Temperature on Enzyme Activity." Brooklyn College: The City University of New York. Web. 17 Feb. 2011. <http://academic.brooklyn.cuny.edu/biology/bio4fv/page/enz_act.htm>. 6 Amount of Dextrose Dissolved (g) 0.1 Amount of ddH2O Used as Solvent (mL) 100 Final Concentration of Prepared Solution (mg/dL) 100 0.2 100 200 0.3 100 300 0.4 100 400 0.5 100 500 Figure 3. Table of prepared glucose solutions used to calibrate glucometer prior to experimentation. Upon calibration of the glucometer, experimentation proceeded by testing the effectiveness of αgalactosidase in different concentrations of pea extracts. Pea extracts were used in this experiment due to their high concentration of raffinose sugars. 100μL of α-galactosidase was added to 10mL of each concentration of pea extract, 100%, 50%, and 25%. A stir plate was used throughout experimentation to ensure that the enzyme would be adequately present throughout the entire sample of pea extract. The glucose concentration was determined in two-minute intervals of ten minutes by dipping the tip of a glucose test strip into the beaker containing the enzyme and pea extract, and taking a reading using the calibrated glucometer. Temperature was held constant at 24ºC during experimentation. After completing this portion of the experiment, the impact of pea extract concentration on enzyme effectiveness could be determined. In order to further understand how enzymes work, another factor was presented that could potentially change the rate at which the reaction occurred—temperature. It can be said that the rate of a reaction without a catalyst will increase as temperature increases, so this portion of the experiment was performed to determine whether or not an enzyme would work more effectively at a higher temperature. The temperature-dependent experimentation was performed using the 50% pea extract. The procedure was fairly identical to the previous procedure with one 7 exception: the extract was contained within a water bath kept at 10ºC for one trial and 40ºC for the second trial. The results of the enzyme effectiveness on pea extract catalysis were then compared at 10ºC, 24ºC, and 40ºC. Results 50% Pea Extract, 10ºC 100% Pea Extract, 24ºC Time (min) 0 2 4 6 8 10 Time (min) 0 2 4 6 8 10 Glucose Concentration (mg/dL) 65 191 211 229 217 208 50% Pea Extract, 40ºC 50% Pea Extract, 24ºC Time (min) 0 2 4 6 8 10 Time (min) 0 2 4 6 8 10 Glucose Concentration (mg/dL) 21 157 174 189 180 197 Glucose Concentration (mg/dL) 26 257 265 268 274 239 Figure 4. Glucose concentration data obtained from reaction of 10 μL α-galactosidase with 100 mL of varying concentrations of pea extract. Data was recorded in two minute increments for a total reaction length of ten minutes.8 25% Pea Extract, 24ºC Time (min) 0 2 4 6 8 10 Glucose Concentration (mg/dL) 26 295 287 301 290 284 Glucose Concentration (mg/dL) Lo* 224 223 235 235 230 8 Charette, William. Penn State University Chemistry 111/113 Lab Notebook. Hayden McNeil, Plymouth, MI, 2009, pages 41-42. 8 Glucose Concentration (mg/dL) 100% Pea Extract, 24ºC 250 200 150 100 50 0 0 2 4 6 Time (min) 8 10 12 Figure 5. Graphical interpretation of α-galactosidase effectiveness of synthesizing raffinose sugars in 100% pea extract at room temperature. Glucose Concentration (mg/dL) 50% Pea Extract, 24ºC 250 200 150 100 50 0 0 2 4 6 Time (min) 8 10 Figure 6. Graphical interpretation of α-galactosidase effectiveness of synthesizing raffinose sugars in 50% pea extract at room temperature. 9 12 Glucose Concentration (mg/dL) 25% Pea Extract, 24ºC 300 250 200 150 100 50 0 0 2 4 6 Time (min) 8 10 12 Figure 7. Graphical interpretation of α-galactosidase effectiveness of synthesizing raffinose sugars in 25% pea extract at room temperature. The Effect of Temperature on αgalactosidase Effectiveness Glucose Concentration (mg/dL) 350 300 250 200 10ºC 150 24ºC 40ºC 100 50 0 0 2 4 6 Time (min) 8 10 12 Figure 8. Graphical comparison of α-galactosidase effectiveness of synthesizing raffinose sugars in 50% pea extract at various temperatures. 10 Discussion One of the most observable characteristics of the data is that it is not linear in nature, but rather nonlinear. The experimentally determined data goes against previously mentioned research that described the relationship between increased reactant concentration and a faster reaction rate linearly. It can be seen that when the pea extract is of a higher concentration, the reaction occurs faster, which in turn produces more glucose. A higher initial concentration of glucose signifies a faster initial reaction rate. It is interesting to note the time at which each reaction comes to completion. At a certain point, there will not be any more reactant left to react, and the level of glucose will remain fairly constant. However, the concentration of glucose did not stay exactly the same after the reaction completed, which may be due to the accuracy of the glucometer. The point is, however, at a certain point the reaction will come to completion. It can also be noted that the reactions with a higher concentration of pea extract produce a higher concentration of glucose. This makes sense because if there is a higher concentration of reactant that can react, there will be a higher concentration of product produced. Therefore, the reactions that have a higher concentration of pea extract have a higher concentration of glucose when they come to completion. Upon comparison of experiment data at different temperatures, when pea extract concentration was held constant at 50%, a relationship can be seen between the temperature at which the reaction took place, and the rate at which the reaction occurred. However, these data do not agree with scientific literature stating that a higher temperature results in a faster reaction. It can be seen in the data that the fastest reaction rate occurred when the reaction took place at 10ºC, which was the coldest temperature of the experimental series. At colder temperatures, molecules move slower and as a result, fewer collisions between molecules occur. As such, it 11 follows that the reaction would proceed slower due to the lessened frequency of molecules colliding allowing for a reaction to occur. While there was an enzyme used during this experiment that was supposed to increase the rate of reaction, the enzyme was present in all trials in the same amount and concentration. Therefore, the temperature is solely dependent on the rate of reaction in this case. There was an interesting trend noted, however, that involved the amount of glucose produced by the reaction. The concentration of pea extract was kept constant at 50% while only temperature was changed, but the amount of glucose produced was different for each reaction. If there exists a relationship between temperature and reaction rate, it would make sense for the reaction to proceed faster, but since the concentration was kept constant, all three reactions should have ended with the same concentration of glucose. The slope of the data points should have been the only thing that changed. It is interesting to note that the reaction that took place at the highest temperature ended up having the slowest reaction rate, and that the data was essentially the opposite of what was expected to occur. The reason behind this irregularity would be interesting to examine since the concentration and volume of α-galactosidase and pea extract was kept constant throughout each trial of the experiment. The first set of experimental trials featured data that was consistent with previous experiments—the higher concentration of a reaction that is present in a reaction, the higher the concentration of reactants will be—regardless if there in an enzyme. However, the second set of experimental trials proved to be the complete opposite of what was expected. As a result of this, there are sources of error that may have caused these irregularities. When performing the experiment, we were given each solution in a bottle that was appropriately labeled. We did not 12 have to prepare any solutions for the experiment. With that being said, there may have been errors in solution preparation, and the concentration may have been different then what was actually presented to us. Also, the pipettes that were used in this lab were not volumetric micropipettors that are used in microbiology. Those pipettors have the ability to absorb and release a specific volume of liquid. The pipettes that were used in this lab were large drop pipettes. These pipettes did not have a specific volume, and addition of solution was done by droplets. The volume of a specific droplet was unknown, because it could vary based on many factors including the presence of air bubbles, and the way in which the pipette was being held upon release of the solution. Another possible source of error could be the temperature at which each reaction took place. Temperature can easily be influenced by external factors, and although the temperature may have been where it was supposed to be at the beginning of the reaction, it may have easily changed throughout the experimentation process, which may have skewed results. A final possible source of error may have been the pH at which the reaction took place. Enzymes work best under a specific pH, and in this particular reaction, the enzyme would have worked best in a solution that was similar to that of the human stomach. The pH of the environment is not the only reason why the results differed from expectations, but if the experiment would have taken place at the appropriate pH, better, more accurate results may have been obtained. Conclusion The purpose of this experiment was to determine whether or not reactant concentration and temperature of the environment at which a reaction took place would impact the rate of a reaction. It was previously believed that if reactants were of a higher concentration, the product would be present in a higher concentration after the reaction came to completion, and that the 13 rate of reaction would increase as reactant concentration increased. Also, it was thought that if a reaction took place at a higher temperature, it would have a higher reaction rate due to the increased number of collisions between reactant molecules. The first hypothesis was proven to be true, because it was seen that the rate of reaction increased as the concentration of reactant increased. However, the resulting data from the second hypothesis was not what was expected; in fact it was exactly the opposite. The reaction that took place at the coldest temperature had the fastest reaction rate, while the reaction that took place at the warmest temperature had the slowest reaction rate. Also, the second set of reactions had different concentrations of product, which was interesting since that the concentration of the reactant was kept the same. The central idea that can be retrieved from this experiment is that certain reactions cannot take place unless an enzyme is in place, and this was proven due to the fact that glucose was produced from the breakdown of raffinose sugars by α-galactosidase. However the rate at which the reaction took place was dependent on the concentration of the pea extract and the temperature at which the reaction took place, which we feel was the main point of this reaction. The concept of enzymes and how they work could easily be observed, but the data collected was not what was expected. References 1. Ault, Addison. "An Introduction to Enzyme Kinetics." Journal of Chemical Education 51.6 (1974): 381-86. Print. 2. Brown, Theodore L., Harold E. LeMay, and Bruce E. Bursten. "Chemical Kinetics." Chemistry: The Central Science. Upper Saddle River, NJ: Pearson Prentice Hall, 2009. 608-12. Print. 3. Keiser, Joseph T. Chemistry 113B Laboratory Manual. Hayden-McNeil, Plymouth, MI, 2011, pages 6-1—6-6. 14 4. Shaw, William. "The Kinetics of Enzyme Catalyzed Reactions." Journal of Chemical Education 34.1 (1957): 22-25. Print. 5. Okazaki, Robert. "Membrane Transport." Weber State University. Web. 17 Feb. 2011. <http://faculty.weber.edu/nokazaki/Human_Physiology/Laboratory/Diffusion%20and%2 0Osmosis.htm>. 6. Carlsson, Nils-Gunnar, Hasse Karlsson, and Ann-Sofie Sandberg. "Determination of Oligosaccharides in Foods, Diets, and Intestinal Contents by High-Temperature Gas Chromatography and Gas Chromatography/Mass Spectrometry." Journal of Agricultural and Food Chemistry 40.12 (1992): 2404-412. Print. 7. "Effect of Temperature on Enzyme Activity." Brooklyn College: The City University of New York. Web. 17 Feb. 2011. <http://academic.brooklyn.cuny.edu/biology/bio4fv/page/enz_act.htm>. 8. Charette, William. Penn State University Chemistry 111/113 Lab Notebook. Hayden McNeil, Plymouth, MI, 2009, pages 41-42. 15