Taurine promotes the thermal stability of uricase enzyme

The effect of taurine as an additive on the structural and functional stability of urate oxidase was investigated.Thermo-inactivation experiments of uricase were performed in the presence and absence of taurine at ۴۰, ۵۵ and۶۰ °C. The inactivation rate constant (kinact) values at ۴۰, ۵۵ and ۶۰ °C were determined to be۰.۰۰۰۵۱,۰.۰۱۵۸,۰.۰۵۷۳ min-۱ for uricase in presence of taurine and ۰.۰۱۸۲, ۰.۰۲۳۵, ۰.۰۸۳۱ min-۱ in the absenceof taurine, respectively. Detailed analysis of the inactivation process suggests that the higher thermostability ofUOX-Taurine is due to the higher activation energy (Ea) and subsequently higher values of ΔH and ΔG at agiven temperature.

Keywords:

urate oxidase , taurine , thermodynamic parameters , thermo-inactivation