IQUIMEFA   05518
INSTITUTO QUIMICA Y METABOLISMO DEL FARMACO
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
UREASE REUTILIZATION AFTER IMMOBILIZATION ONTO MAGNETIC CHITOSAN BEADS
Autor/es:
TUTTOLOMONDO, M,V; BERTINATTO, J.A; COPELLO, G.J; DIAZ, L.E
Lugar:
Mar del Plata- Argentina
Reunión:
Congreso; 43th Annual Meeting - XLIII Runion Anual - SAIB; 2007
Institución organizadora:
BIOCELL-SAIB
Resumen:
UREASE REUTILIZATION AFTER IMMOBILIZATION ONTO MAGNETIC CHITOSAN BEADS Tuttolomondo, M.V. ; Bertinatto Rodriguez, J.A. ; Copello, G.J. ; Díaz, L.E. Química Analítica Instrumental, FFyB, UBA, Buenos Aires, Argentina E-mail: ldiaz@ffyb.uba.ar The use of enzymes in clinical applications is often limited due to their high cost, instability and low availability. These enzymes are also soluble in aqueous media, being its recovery difficult and expensive. This restricts the use of soluble enzymes to batch operations, followed by disposal of the enzyme-containing solvent. This lead to an intense research in the field of immobilized biocatalysis. Even when immobilized enzymes often shows lower catalytic activity than free ones, they are reusable, more stable and, consequently, less costly. Our aim was to develop a versatile enzyme immobilization system for its recovery after a biological assay and its further reutilization. For this purpose urease was immobilized onto magnetic chitosan beads. Magnetic beads were obtained by coprecipitation of a chitosan, FeCl3 and FeCl2 mixture with NaOH. The beads thus generated were treated with glutaraldehyde, a bifunctional reagent that attaches to both chitosan and urease free NH2 groups. These enzyme-particle complexes are insoluble in aqueous solution and, therefore, recoverable by means of a magnet after an assay.The optimum enzyme/bead ratio was found to be 10 μg/mg. The immobilized enzyme maintains its activity during five consecutive reaction-recovery cycles. The reutilization of this system after one week storage at 4ºC without losing its activity demonstrated its stability.