Research Symposium

BIO

John McAlvin is a first-year student at Florida State University pursuing a Bachelor of Science in Biochemistry with a minor in Biology. His work under Dr. Lenhert in the department of Biological Sciences involved initial investigation into enzymology, executing experimental methodologies under guidance of senior mentors, visualizing and analyzing data, and drafting research summaries of laboratory findings. Through this experience, he developed foundational skills in biochemical research, data analysis, and scientific communication. Outside of the laboratory, John is passionate about interdisciplinary science and hopes to continue pursuing research opportunities in the sciences and eventually a career in healthcare.

Measuring enzyme catalysis with integration of lipid additives

Abstract

Lipids have been typically associated with the inhibition of enzyme function, but recent findings point towards their potential in increased catalysis rates. Enzymes are protein catalysts that speed up chemical reactions and play a critical role in regulating processes in our bodies, such as digestion. It is important to better understand enzyme activity, specifically how different conditions and chemicals affect them. Our research question aims to analyze the effect that oleic acid, a lipid, has on enzyme activity, specifically the activity of amylase. A preliminary literature review was conducted to determine ideal conditions and methods of amylase reactivity. Enzyme function was then tested by comparing various concentrations of oleic acid to the control group without an additive. Ethanol was used as a cosolvent with the oleic acid. Light absorbance of the sample was then measured with a plate reader to obtain quantitative data. When enzyme was added, there was an observed trend that as the ratio of oleic acid decreased, enzyme activity increased. Specifically between the 1:64 ratio of oleic acid:alcohol, there is a large difference between the absorbance values. Our research was limited by a small sample size and experimental error, such as inconsistent micro-pipetting, measuring opaque solutions in the plate reader, and immiscibility of solutions. Further research would include more trials with smaller concentrations of oleic acid which would work to minimize some of these concerns. This may introduce an unexpected increase in amylase activity, instead of the respective decrease exhibited in this research.

Keywords: Enzyme, Biology, Biochemistry, Lipid