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Aug 14
Sucrase is an enzyme that catalyzes the hydrolysis of sucrose into its component sugars, glucose and fructose. It is found in the small intestine of humans and other animals, where it helps to break down sucrose from the diet into simpler sugars that can be absorbed and used for energy. Sucrase is also used in various industrial processes, such as the production of invert sugar and high-fructose corn syrup.
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Google Gemini AI
Aug 14
Sucrase is an enzyme that catalyzes the hydrolysis of sucrose, a disaccharide, into its component monosaccharides, glucose and fructose.
Characteristics of Sucrase:
- Classification: Glycoside hydrolase (EC 3.2.1.48)
- Optimum pH: 4.5-5.5
- Optimum temperature: 50-60°C
- Substrate specificity: Sucrose only
- Cofactors: None
- Inhibition: Inhibited by glucose and fructose
Mechanism of Action:
Sucrase uses the following mechanism to hydrolyze sucrose:
1. The sucrose molecule binds to the active site of the enzyme.
2. The enzyme's catalytic site contains a nucleophile (e.g., a carboxylate group) that attacks the glycosidic bond between glucose and fructose.
3. This results in the formation of a covalent intermediate between the enzyme and the glucose moiety.
4. A proton is then transferred to the fructose moiety, breaking the glycosidic bond.
5. The glucose-enzyme intermediate is hydrolyzed to release free glucose.
6. The remaining fructose moiety is released from the enzyme.
Biological Function:
Sucrase is primarily found in the small intestine of animals and other organisms that consume sucrose as an energy source. It is responsible for breaking down sucrose into glucose and fructose, which can then be absorbed and used as fuel for cellular processes.
Clinical Significance:
- Sucrase deficiency: A congenital enzyme deficiency that leads to impaired sucrose digestion and can result in lactose intolerance-like symptoms.
- Sucrase-isomaltase deficiency: A more severe inherited condition that affects the digestion of both sucrose and isomaltose.
- Use in food processing: Sucrase is used commercially to hydrolyze sucrose to produce glucose and fructose syrups, which are used as sweeteners in various food products.
Characteristics of Sucrase:
- Classification: Glycoside hydrolase (EC 3.2.1.48)
- Optimum pH: 4.5-5.5
- Optimum temperature: 50-60°C
- Substrate specificity: Sucrose only
- Cofactors: None
- Inhibition: Inhibited by glucose and fructose
Mechanism of Action:
Sucrase uses the following mechanism to hydrolyze sucrose:
1. The sucrose molecule binds to the active site of the enzyme.
2. The enzyme's catalytic site contains a nucleophile (e.g., a carboxylate group) that attacks the glycosidic bond between glucose and fructose.
3. This results in the formation of a covalent intermediate between the enzyme and the glucose moiety.
4. A proton is then transferred to the fructose moiety, breaking the glycosidic bond.
5. The glucose-enzyme intermediate is hydrolyzed to release free glucose.
6. The remaining fructose moiety is released from the enzyme.
Biological Function:
Sucrase is primarily found in the small intestine of animals and other organisms that consume sucrose as an energy source. It is responsible for breaking down sucrose into glucose and fructose, which can then be absorbed and used as fuel for cellular processes.
Clinical Significance:
- Sucrase deficiency: A congenital enzyme deficiency that leads to impaired sucrose digestion and can result in lactose intolerance-like symptoms.
- Sucrase-isomaltase deficiency: A more severe inherited condition that affects the digestion of both sucrose and isomaltose.
- Use in food processing: Sucrase is used commercially to hydrolyze sucrose to produce glucose and fructose syrups, which are used as sweeteners in various food products.
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