EFFECT OF VARIOUS ALCOHOLIC BEVERAGES ON THE ACTIVITY OF LIVER ARGINASE ISOLATED FROM CAPRA HIRCUS

Venkata Ramana Devi CH; G Rahul; S Ravi Kiran

Venkata Ramana Devi CH Department of Biochemistry, Osmania University, Hyderabad, Telangana, India
G Rahul Department of Biotechnology, Aurora’s Degree and PG College, Hyderabad, Telanagna, India
S Ravi Kiran Department of Biochemistry, Aurora’s Degree and PG College, Hyderabad, Telangana, India

Keywords: Arginase, Alcoholic beverages, Increased enzyme activity, Arginine.

Abstract

Liver arginase (EC 3.5.3.1) is a hydrolyase which breaksarginase releasing ornithine and urea. Alcoholic consumption and its relations to liver disorders is well documented. Liver arginase was isolated from the goat liver and the purification steps include heat treatment, ammonium sulphate precipitation and DEAE chromatography. Purified extract yielded a protein band at 43 kDa in SDS-PAGE. The enzyme activity assay indicated the Vmax and Km values of 0.235 μmol mg protein-1 min-1 and 7.01mM respectively. Presence of beverages is increasing the enzyme activity and substrate affinity by many folds. This property is seen in high substrate conditions. In some conditions, inhibition is seen under low substrate conditions.