使用高压设备可以研究压力下的酶动力学，以研究鳄梨黑斑类病毒的自切割活性。在高达300MPa(1-3000巴)的压力下测定该反应的动力学。看来，当压力增加时，该反应的初始速率降低，揭示激活的正ΔV辛,这与伴随反应的结构域闭合和暴露于溶剂的类病毒表面的减少有关。虽然,正如预期的那样，温度增加反应的速率，其活化能被确定，似乎它不会显着影响激活的ΔV辛，并且压力不会影响激活的能量。这些结果提供了有关结构方面或这种自裂解反应的信息，这参与了这种类病毒的成熟过程。ASBVd的行为是由于其催化结构域中存在的锤头状核酶的参与而引起的，事实上，结构基序在古代和当前的RNA世界中非常普遍。
A high pressure apparatus allowing one to
study enzyme kinetics under pressure was used to
study the self-cleavage activity of the avocado sunblotch viroid. The kinetics of this reaction were determined under pressure over a range up to 300 MPa (1-3000 bar). It appears that the initial rate of this reaction decreases when pressure increases, revealing a positive ΔV≠ of activation, which correlates with the domain closure accompanying the reaction and the decrease of the surface of the viroid exposed to the solvent. Although, as expected, temperature increases the rate of the reaction whose energy of activation was determined, it appeared that it does not significantly influence the ΔV≠ of activation and that pressure does not influence the energy of activation. These results provide information about the structural aspects or this self-cleavage reaction, which is involved in the process of maturation of this viroid. The behavior of ASBVd results from the involvement of the hammerhead ribozyme present at its catalytic domain, indeed a structural motif is very widespread in the ancient and current RNA world.
PDF(Sci-hub)