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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: Kubová Petra (30.01.2018)
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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: Kubová Petra (30.01.2018)
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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: Kubová Petra (30.01.2018)
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Credit will be obtained based on a written solution of an individual enzyme kinetics assignment in given deadline. Last update: Kubová Petra (30.01.2018)
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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: Kubová Petra (30.01.2018)
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http://web.vscht.cz/spiwokv/enzymology/ http://biomikro.vscht.cz/vyuka/?Predmet=ae Last update: Spiwok Vojtěch (16.10.2019)
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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: Kubová Petra (30.01.2018)
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Biochemistry I (AB320001, B320001)
Students should have a prior knowledge of general biochemistry (structure and function of proteins, lipids, saccharides and nucleic acids, cell architecture, basic metabolic pathways, central dogma of molecular biology, function and classification of enzymes). Last update: Spiwok Vojtěch (22.03.2023)
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