SubjectsSubjects(version: 954)
Course, academic year 2023/2024
  
Enzymology - M320010
Title: Enzymologie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2023
Semester: both
Points: 4
E-Credits: 4
Examination process:
Hours per week, examination: 2/1, C+Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Additional information: http://web.vscht.cz/spiwokv/enzymologie/
Note: course can be enrolled in outside the study plan
you can enroll for the course in winter and in summer semester
Guarantor: Spiwok Vojtěch prof. Ing. Ph.D.
Valentová Olga prof. RNDr. CSc.
Interchangeability : AM320010, N320034
This subject contains the following additional online materials
Annotation -
The general part of the course presents enzyme nomenclature, their covalent structure and structures of cofactors, enzyme kinetics, enzyme assays, regulation of enzymes in the cell, medicinal enzymology, enzyme engineering and mechanisms of enzymatic reactions. The second part will present applied enzymology, namely industrial production of enzymes, application of enzymes in food and non-food industry, enzyme-associated changes in food and raw materials and the role of enzymes in analytical chemistry, clinical diagnostics molecular biology research and organic synthesis.
Last update: Spiwok Vojtěch (14.01.2018)
Aim of the course -

Students will be able to:

Design experiments for characterisation and application of enzymes and analyse their results. These skills will be applicable in biochemistry research, drug design, food and non-food technologies and analytical chemistry

Last update: Hladíková Jana (13.12.2017)
Literature -

A: A.G. Marangoni (Ed.): Enzyme Kinetics. John Wiley & Sons, Inc. 2003, ISBN: 9780471159858 (printed), 9780471267294 (online)

A: H. Bisswanger: Enzyme Kinetics. Wiley-VCH Verlag GmbH, 2002, ISBN: 9783527303434 (printed), 9783527601752 (online)

A: R.J. Whitehurst, M. van Oort: Enzymes in Food Technology, Blackwell Publishing Ltd, 2010, ISBN: 9781405183666 (printed), 9781444309935 (online)

A: J. Polaina, A.P. MacCabe: Industrial Enzymes : Structure, Function and Applications, Springer Dordrecht NLD, 2007, ISBN: 9789048173549 (printed), 9781402053771 (online)

A: J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong, Handbook of Food Enzymology, CRC Press 2002 ISBN: 9780824706869 (printed), 9780203910450, (online)

A: W. Aehle: Enzymes in Industry, Wiley-VCH 2004 ISBN 9783527295920 (printed) 9783527602131 (online)

Last update: Spiwok Vojtěch (14.01.2018)
Learning resources -

http://web.vscht.cz/spiwokv/enzymologie/

Last update: Spiwok Vojtěch (09.08.2023)
Requirements to the exam -

Credit will be obtained based on a written solution of an individual enzyme kinetics assignment in given deadline.

Last update: Spiwok Vojtěch (14.01.2018)
Syllabus -

1. Enzyme structure, cofactors, coenzymes and prosthetic groups

2. Enzyme nomenclature, overview of enzyme classes, formation of systematic and accepted names of enzymes

3. Enzyme kinetics, Michaelis-Menten kinetics, inhibition, multi-substrate reactions, evaluation of kinetic parameters by non-linear regression

4. Enzyme assays, application of optical, separation, electrochemical and other methods, enzyme activity calculation

5. Regulation of enzyme activity by non-covalent interactions and covalent modifications, methods of enzyme research

6. Enzymes as drug targets, drug design, protein-ligand interaction thermodynamics

7. Explanation of enzyme catalysis, mechanisms of enzymatic reactions, methods of mechanism studies, enzyme engineering, rational and directed evolution

8. General properties of technological enzymes, their sources, searching and production of new enzymes

9. Characteristics of the most important technological enzymes

10. Application of enzymes in food technologies

11. Application of enzymes in non-food technologies

12. Biochemical changes in food and food raw materials

13. Enzymes as analytical sensors and diagnostic tools

14. Biotransformations, enzymes in organic synthesis

Last update: Hladíková Jana (13.12.2017)
Registration requirements -

Biochemistry

Last update: Spiwok Vojtěch (08.02.2018)
Course completion requirements -

Only students with a credit can register for an exam. Credit will be obtained based on a written solution of an individual enzyme kinetics assignment in given deadline. The exam comprises a written and oral part. Students must reach at least 50 % from the test and at least 15 % from the general part (maximum 50 %) and at least 15 % from the applied part (maximum 50 %).

Last update: Spiwok Vojtěch (14.01.2018)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Práce na individuálním projektu 0.5 14
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0.5 14
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