Enzymes and their importance in plants and

animals
Enzymes are known as biological catalysts. This means they speed up
chemical reactions without being used up. They also lower the activation
energy which allow particles to have enough energy to react. Enzymes are
proteins and work by the active site attaching itself to substrate molecules
in which molecules join together to form larger ones. Substrates are able
to bind with the enzyme due to the shape of the active site being
complementary to the substrate. The active site and substrate are specific
shapes which fit together, this is known as the lock and key theory. The
diagram below shows how products are formed using an enzyme and
substrate.

Enzymes require specific conditions in order to function well. There are

three main factors which affect how well enzymes work and whether they
become denatured; these conditions consist of moisture, temperature and
pH. If any condition is not suitable for a specific enzyme then the active
site becomes damaged and changes shape, this prevents the enzyme
from working sufficiently and the enzyme then becoming denatured.
The approximate temperature an enzyme works best at is around 37
degrees Celsius (body temperature), in which enzyme activity increases
as the temperature increases. This is because a higher temperature gives
molecules more kinetic energy resulting in more frequent collisions. Due
to the more frequent collisions, kinetic energy is transferred quicker to
neighbouring particles so the activity of the enzyme is therefore
increased. However, after a certain point (usually 40 degrees Celsius) the
temperature becomes too hot for the enzyme to function properly
(causing the enzyme denature).

The correct pH also affects the shape of an enzyme; whilst enzymes in

the stomach work best in lower pH conditions, enzymes in the small
intestine work best at higher pH conditions. Moisture is a condition which
is often forgotten when discussing suitable conditions for enzyme activity.
In fact, enzymes require water hydrolysis in order to carry out their
function of breaking down substances. Conversely, animal and plant cells
use the process of condensation (removing water). To sum up, the
appropriate moisture conditions play a major role in how well enzymes
work.
Enzymes have many uses in animals. They are a vital part of the digestive
system in which they are produced from digestive juices to break down
molecules for digestion. There are three main enzymes; Protease, amylase
and lipase. Protease is produced in the salivary gland, pancreas and small
intestine, its function is to break down proteins into smaller chains of
amino acids. Amylase is also produced in the salivary gland, pancreas and
small intestine however its function is to break down starch into sugars
(maltose). Unlike amylase and protease, lipase is only produced in the
pancreas and small intestine. Its main function is to break down lipids into
fatty acids and glycerol. Without enzymes, the digestive system would be
inefficient, due to the fact that enzymes propel foods to be broken down
and then stored in the gall bladder to be released (as faeces or in urine).
Enzymes are not solely required for digestion- but also for homeostasis
and respiration. Firstly, homeostasis involves regulating blood glucose
levels. When blood glucose levels are too high, insulin is produced, insulin
then activates an enzyme used to speed up the condensation of glucose
molecules to glycogen. This process is known as glycogenesis. Secondly,
respiration requires energy, enzymes are particularly useful in lowering
the activation energy by catalysing the reaction between carbon dioxide
and water, as well as in the removal hydrogen molecules.
Additionally, enzymes are useful for catalysing the breakdown of the
neurotransmitter acetylcholine, this is most useful during synapses with
one molecule of acetylcholinesterase breaking down 25,000 molecules of
acetylcholine every second. Essentially, enzymes are useful in the nervous
system as they speed up many reactions to carry out rapid, effective
responses.
Enzymes also play a vital part in plants. As well as lipase, amylase and
protease, plants also have cellulase. Cellulase is an enzyme which is used
to digest carbohydrate bonds (most commonly polysaccharide). This is
most crucial for providing food as well as building up the cell wall for
plants. Not just for plants, but cellulase is used as additive for food and
drink due to it being able to bind well. In addition, it can be used as a
reinforcing material.

Enzymes are also used in photosynthesis. The enzyme rubisco is used to

catalyse the process of carbon dioxide being made into a carbohydrate
(glucose)- the enzyme rubisco is most important in this light independent
stage. Another enzyme used in photosynthesis is phosphoenolpyruvate
carboxylase (PEP). This enzyme is used to catalyse the uptake of carbon
dioxide as well as conserve water by closing the stomata. This is
extremely useful to ensure that the plant is able to have enough carbon
dioxide for photosynthesis as well as water, which is essential for plant
growth and balancing out hot temperature conditions.
Enzymes can also be used for genetic modification in plants. When
transferring new genes to a plant, enzymes can be used to cut out and
place genes into the DNA of a plant cell. This is extremely useful when
trying to acquire plants with certain characteristics (such as being
resistant to insects).
There are many differences between animal and plant enzymes. Whilst in
animals, enzymes have a short range of pH levels, plants have a much
wider range. This means that plant enzymes are able to pre-digest as well
as digest faster and easier.
To conclude, enzymes speed up reactions, change shape upon certain
conditions and have many uses. Without enzymes, mechanisms within
plants and the human body would be ineffective and in fact organisms
would not be able to respire, digest, photosynthesise or even transmit
impulses from the brain during a response. Enzymes are proteins and help
to join and break up chains of amino acids, they are even extracted from
plants for commercial use and they are used carefully in sight of the fact
that they can denature.

Sources
http://www.bbc.co.uk/schools/gcsebitesize/science/add_aqa_pre_2011/enz
ymes/enzymes1.shtml
http://www.biology-pages.info/E/Enzymes.html
http://www.bbc.co.uk/schools/gcsebitesize/science/aqa/geneticvariation/re
productionrev5.shtml
http://www.foodenzymeinstitute.com/articles/what-do-plant-enzymesdo.aspx?list=bydate