Zymase: Difference between revisions
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{{Short description|Enzyme complex}} |
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{{Main article|Ethanol fermentation}} |
{{Main article|Ethanol fermentation}} |
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'''Zymase''' is an [[enzyme]] complex that [[catalysis|catalyzes]] the [[fermentation (biochemistry)|fermentation]] of [[sugar]] into [[ethanol]] and [[carbon dioxide]].<ref>The enzyme complex, composed of many different enzymes in yeast, catalyzes the breakdown of sugar into alcohol and carbon dioxide." http://www.thefreedictionary.com/zymase</ref> |
'''Zymase''' (also known as alcoholase) is an obsolete term<ref>{{Cite book |last=Cammack |first=Richard |title=Oxford dictionary of biochemistry and molecular biology |date=2006 |publisher=Oxford university press |isbn=978-0-19-852917-0 |edition=2nd |location=Oxford |pages=viii}}</ref> for an [[enzyme]] complex that [[catalysis|catalyzes]] the [[fermentation (biochemistry)|fermentation]] of [[sugar]] into [[ethanol]] and [[carbon dioxide]].<ref>The enzyme complex, composed of many different enzymes in yeast, catalyzes the breakdown of sugar into alcohol and carbon dioxide." http://www.thefreedictionary.com/zymase</ref>{{Better source needed|date=February 2024}}<ref>{{Cite journal|url=https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1905.tb02115.x|doi = 10.1002/j.2050-0416.1905.tb02115.x|title = Zymase and Alcoholic Fermentation|year = 1905|last1 = Harden|first1 = Arthur|journal = Journal of the Institute of Brewing|volume = 11|pages = 2–15}}</ref> {{Obsolete source|reason=source is from 1905|date=February 2024}} |
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<ref>{{Cite web|title=biochemistry - Is Zymase, A Complex of Enzymes? Which ones?|url=https://biology.stackexchange.com/questions/10987/is-zymase-a-complex-of-enzymes-which-ones|access-date=2021-05-29|website=Biology Stack Exchange}}</ref>{{Better source needed|date=February 2024}}<ref>{{Cite book |last=Punekar |first=N.S. |url=http://link.springer.com/10.1007/978-981-13-0785-0 |title=ENZYMES: Catalysis, Kinetics and Mechanisms |date=2018 |publisher=Springer Singapore |isbn=978-981-13-0784-3 |location=Singapore |pages=8 |language=en |doi=10.1007/978-981-13-0785-0}}</ref> It occurs naturally in [[yeast]]s.<ref>{{Cite web|title=zymase|url=https://www.oxfordreference.com/view/10.1093/oi/authority.20110803133613699|access-date=2021-05-29|website=Oxford Reference|language=en}}</ref> Zymase activity varies among yeast strains.<ref>{{Cite journal | last1 = Angelov | first1 = A. I. | last2 = Karadjov | first2 = G. I. | last3 = Roshkova | first3 = Z. G. | doi = 10.1016/0963-9969(96)00030-0 | title = Strains selection of baker's yeast with improved technological properties | journal = Food Research International | volume = 29 | issue = 3–4 | pages = 235 | year = 1996 }}</ref> |
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Zymase is also the brand name of the drug [[pancrelipase]]. |
Zymase is also the brand name of the drug [[pancrelipase]].<ref>{{Cite web|title=Zymase Side Effects: Common, Severe, Long Term|url=https://www.drugs.com/sfx/zymase-side-effects.html|access-date=2021-05-29|website=Drugs.com|language=en}}</ref> |
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==Cell-free fermentation experiment== |
==Cell-free fermentation experiment== |
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Zymase was first isolated from the yeast cell in 1897 by a German chemist named [[Eduard Buchner]] who fermented sugar in the laboratory without living cells, leading to 1907 Nobel Prize in Chemistry. |
Zymase was first isolated from the yeast cell in 1897 by a German chemist named [[Eduard Buchner]] who fermented sugar in the laboratory without living cells, leading to 1907 Nobel Prize in Chemistry. |
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The experiment for which Buchner won the Nobel Prize consisted of producing a cell-free extract of [[yeast]] cells and showing that this "press juice" could ferment sugar. This dealt yet another blow to [[vitalism]] by showing that the presence of living yeast cells was not needed for fermentation. The cell-free extract was produced by combining dry yeast cells, [[quartz]] and [[ |
The experiment for which Buchner won the Nobel Prize consisted of producing a cell-free extract of [[yeast]] cells and showing that this "press juice" could ferment sugar. This dealt yet another blow to [[vitalism]] by showing that the presence of living yeast cells was not needed for fermentation.<ref>{{Cite journal|last=Kohler|first=Robert E.|date=1972-09-01|title=The reception of Eduard Buchner's discovery of cell-free fermentation|url=https://doi.org/10.1007/BF00346663|journal=Journal of the History of Biology|language=en|volume=5|issue=2|pages=327–53|doi=10.1007/BF00346663|pmid=11610124|s2cid=34944527|issn=1573-0387}}</ref> The cell-free extract was produced by combining dry yeast cells, [[quartz]] and [[Diatomaceous earth]] and then pulverizing the yeast cells with a mortar and pestle. This mixture would then become moist as the yeast cells' contents would come out of the cells. Once this step was done, the moist mixture would be put through a press and when this resulting "press juice" had [[glucose]], [[fructose]], or [[maltose]] added, [[carbon dioxide]] was seen to evolve, sometimes for days. Microscopic investigation revealed no living yeast cells in the extract. |
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Buchner hypothesized that yeast cells secrete proteins into their environment in order to ferment sugars. It was later shown that fermentation occurs inside the yeast cells. |
Buchner hypothesized that yeast cells secrete proteins into their environment in order to ferment sugars. It was later shown that fermentation occurs inside the yeast cells. |
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British chemist Sir [[Arthur Harden]] divided zymase into two varieties (dialyzable and nondialyzable) in 1905. |
British chemist Sir [[Arthur Harden]] divided zymase into two varieties (dialyzable and nondialyzable) in 1905. |
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Some science historians<ref>" |
Some science historians<ref>"Our textbooks, however, erroneously tell us that Buchner was the first to extract an enzyme from yeast, and call it zymase, a 'breakthrough' that was achieved in 1897, some 35 years after Bechamp's experiments!" (Milton Wainwright, Early history of microbiology", ''Advances in applied microbiology'', vol. 52, 2003, pp. 333–55, partly available [https://books.google.com/books?id=8HDFJDYZytgC&pg=PA342 on Google Books], esp. pp. 341–42.)</ref> suggest that [[Eduard Buchner]], in his 1897 work, merely repeated experiments already made by [[Antoine Béchamp]] in 1857. This is not the case: what Buchner obtained with yeast zymase, and without yeast cells, was alcoholic fermentation, while Béchamp had explicitly stated that, in absence of yeast cells, and by use of what he, also, called "zymase", he obtained only sugar inversion and no alcoholic fermentation.<ref>Antoine Béchamp, ''Les microzymas'', Paris, 1883 (repr. Paris, 1990), pp. 286–88</ref> According to K.L. Manchester,<ref>Keith L. Manchester : "Antoine Béchamp: père de la biologie. Oui ou non?", ''Endeavour'', Vol. 25, n° 2, 1 juny 2001, pp. 68–73; Keith L. Manchester : "Louis Pasteur, fermentation, and a rival", ''South African Journal of Science'', vol. 103 (2007), [http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0038-23532007000500008&lng=pt&nrm=iso&tlng=en online].</ref> what Béchamp called "zymase" was [[invertase]]. |
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== References == |
== References == |
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Latest revision as of 18:58, 7 February 2024
Zymase (also known as alcoholase) is an obsolete term[1] for an enzyme complex that catalyzes the fermentation of sugar into ethanol and carbon dioxide.[2][better source needed][3] [obsolete source] [4][better source needed][5] It occurs naturally in yeasts.[6] Zymase activity varies among yeast strains.[7]
Zymase is also the brand name of the drug pancrelipase.[8]
Cell-free fermentation experiment
[edit]Zymase was first isolated from the yeast cell in 1897 by a German chemist named Eduard Buchner who fermented sugar in the laboratory without living cells, leading to 1907 Nobel Prize in Chemistry.
The experiment for which Buchner won the Nobel Prize consisted of producing a cell-free extract of yeast cells and showing that this "press juice" could ferment sugar. This dealt yet another blow to vitalism by showing that the presence of living yeast cells was not needed for fermentation.[9] The cell-free extract was produced by combining dry yeast cells, quartz and Diatomaceous earth and then pulverizing the yeast cells with a mortar and pestle. This mixture would then become moist as the yeast cells' contents would come out of the cells. Once this step was done, the moist mixture would be put through a press and when this resulting "press juice" had glucose, fructose, or maltose added, carbon dioxide was seen to evolve, sometimes for days. Microscopic investigation revealed no living yeast cells in the extract.
Buchner hypothesized that yeast cells secrete proteins into their environment in order to ferment sugars. It was later shown that fermentation occurs inside the yeast cells.
British chemist Sir Arthur Harden divided zymase into two varieties (dialyzable and nondialyzable) in 1905.
Some science historians[10] suggest that Eduard Buchner, in his 1897 work, merely repeated experiments already made by Antoine Béchamp in 1857. This is not the case: what Buchner obtained with yeast zymase, and without yeast cells, was alcoholic fermentation, while Béchamp had explicitly stated that, in absence of yeast cells, and by use of what he, also, called "zymase", he obtained only sugar inversion and no alcoholic fermentation.[11] According to K.L. Manchester,[12] what Béchamp called "zymase" was invertase.
References
[edit]- ^ Cammack, Richard (2006). Oxford dictionary of biochemistry and molecular biology (2nd ed.). Oxford: Oxford university press. pp. viii. ISBN 978-0-19-852917-0.
- ^ The enzyme complex, composed of many different enzymes in yeast, catalyzes the breakdown of sugar into alcohol and carbon dioxide." http://www.thefreedictionary.com/zymase
- ^ Harden, Arthur (1905). "Zymase and Alcoholic Fermentation". Journal of the Institute of Brewing. 11: 2–15. doi:10.1002/j.2050-0416.1905.tb02115.x.
- ^ "biochemistry - Is Zymase, A Complex of Enzymes? Which ones?". Biology Stack Exchange. Retrieved 2021-05-29.
- ^ Punekar, N.S. (2018). ENZYMES: Catalysis, Kinetics and Mechanisms. Singapore: Springer Singapore. p. 8. doi:10.1007/978-981-13-0785-0. ISBN 978-981-13-0784-3.
- ^ "zymase". Oxford Reference. Retrieved 2021-05-29.
- ^ Angelov, A. I.; Karadjov, G. I.; Roshkova, Z. G. (1996). "Strains selection of baker's yeast with improved technological properties". Food Research International. 29 (3–4): 235. doi:10.1016/0963-9969(96)00030-0.
- ^ "Zymase Side Effects: Common, Severe, Long Term". Drugs.com. Retrieved 2021-05-29.
- ^ Kohler, Robert E. (1972-09-01). "The reception of Eduard Buchner's discovery of cell-free fermentation". Journal of the History of Biology. 5 (2): 327–53. doi:10.1007/BF00346663. ISSN 1573-0387. PMID 11610124. S2CID 34944527.
- ^ "Our textbooks, however, erroneously tell us that Buchner was the first to extract an enzyme from yeast, and call it zymase, a 'breakthrough' that was achieved in 1897, some 35 years after Bechamp's experiments!" (Milton Wainwright, Early history of microbiology", Advances in applied microbiology, vol. 52, 2003, pp. 333–55, partly available on Google Books, esp. pp. 341–42.)
- ^ Antoine Béchamp, Les microzymas, Paris, 1883 (repr. Paris, 1990), pp. 286–88
- ^ Keith L. Manchester : "Antoine Béchamp: père de la biologie. Oui ou non?", Endeavour, Vol. 25, n° 2, 1 juny 2001, pp. 68–73; Keith L. Manchester : "Louis Pasteur, fermentation, and a rival", South African Journal of Science, vol. 103 (2007), online.