Correlation between thermostability and stability of glycosidases in ionic liquid

Salim Ferdjani (1, 2) , Marina Ionita (1) , Bimalendu Roy (1) , Michel Dion (1) , Zeineddine Djeghaba (2) , Claude Rabiller (1) , Charles Tellier (1)

1 U3B - Unité de Biotechnologie, Biocatalyse et Biorégulation
2 Laboratoire de Chimie Organique Appliquée

The activity and stability of a β-glycosidase ( and two α-galactosidases ( and were studied in different hydrophilic ionic liquid (IL)/water ratios. For the ILs used, the glycosidases showed the best stability and activity in 1,3-dimethylimidazolium methyl sulfate [MMIM][MeSO] and 1,2,3-trimethylimidazolium methyl sulfate [TMIM][MeSO]. A close correlation was observed between the thermostability of the enzymes and their stability in IL media. At high IL concentration (80%), a time-dependent irreversible denaturing effect was observed on glycosidases while, at lower concentration (<30%), a reversible inactivation affecting mainly the was obtained. The results demonstrate that highly thermostable glycosidases are more suitable for biocatalytic reactions in water-miscible ILs.

Mots clés: Glycosidases; Ionic liquid

Domaines: Biotechnologie; Biotechnologies

Salim Ferdjani, Marina Ionita, Bimalendu Roy, Michel Dion, Zeineddine Djeghaba, et al.. Correlation between thermostability and stability of glycosidases in ionic liquid. Biotechnology Letters, 2011, pp.1215-1219. ⟨10.1007/s10529-011-0560-5⟩. ⟨hal-00671649⟩