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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)
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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)
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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: TAJ320 (26.09.2013)
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http://web.vscht.cz/spiwokv/enzymologie/ Last update: Spiwok Vojtěch (14.01.2018)
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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: Spiwok Vojtěch (14.01.2018)
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Biochemistry I Last update: Spiwok Vojtěch (14.01.2018)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0.5 | 14 | ||
| Účast na přednáškách | 1.5 | 42 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
| Práce na individuálním projektu | 0.5 | 14 | ||
| Příprava na zkoušku a její absolvování | 1.5 | 42 | ||
| Účast na seminářích | 0.5 | 14 | ||
| 5 / 5 | 140 / 140 | |||
| Coursework assessment | |
| Form | Significance |
| Regular attendance | 30 |
| Defense of an individual project | 10 |
| Examination test | 30 |
| Oral examination | 30 |