Introduction
Currently,
there is again a nice discussion on the Biocatalysis and Biotransformation group
on LinkedIn. The question posed was “Can an enzyme make an irreversible
reaction reversible?”, apparently with the idea to make good use of this
reverse reaction. From the comments, it becomes clear that there still is
misunderstanding about what an enzyme can do, so let me have a go at it too on
this forum where I have some more room.
I think the
answer revolves around understanding three concepts: irreversibility,
thermodynamics, and probability. I’ll go over these one by one.
Irreversibility
and analytics
Nothing is
truly irreversible. There is no physical or thermodynamic law that states that
you can’t unscramble an egg and have all the atoms move back into its shell.
There is no thermodynamic law that has a time-direction component. This is the
principle of time-symmetry: “what happens in one temporal direction can in
theory also happen in the reverse”. The formulas to calculate particle movement
are the same, irrespective of direction.[1] The concept of Microscopic
Reversibility is widely accepted and means that atoms move along a reversible
path along the reaction coordinate.
Thus, I
think we should define what we mean by ‘irreversible’. Since this discussion is
in the context of enzymatic catalysis, we should focus on what we feel is
irreversible under practical chemical process conditions at scale (and not what
can happen in the mass spectrometer, or in a sealed tube at 1000 °C). If we
can’t detect the product of a reaction, we have to conclude that it did not form
in the reaction. The term “irreversibility” therefore is connected to detection
limits and current state-of-the-art analytics.[2] A lot of irreversible reactions have been
shown to be somewhat reversible by better analytical techniques.
Thermodynamics
and time
Some
reactions will have a high activation energy and may be prohibitively slow but
given enough time, every system will reach a certain thermodynamic equilibrium.
Let me use one example. As has been known for a long time, penicillin acylase
can hydrolyze Penicillin G to phenyl acetic acid and 6-APA.[3] It can also
catalyze the coupling of the two molecules. This is a true reversible reaction
since it is easy to quantify the molecules. The thermodynamic equilibrium
concentrations are the same in the case of a purely chemical reaction as in the
enzyme case. If you happen to measure something different in the enzyme
catalyzed reaction, you simply have not waited long enough [4], or you have
inadvertently perturbed the system[5].
Figure 1:
So-called ‘thermodynamic coupling’ to form Penicillin G.
Figure 2: Chemical
equilibrium constant. Note the absence of an Enzyme-component. The equation for
thermodynamic equilibrium takes a similar form.
Probability
and time
Even if
thermodynamics state that two molecules can react, there is only a certain
probability that they will meet and actually do so. Outer space is virtually
empty, the concentration of atoms lower than in the best vacuum ever produced
on Earth. Yet, matter clustered and formed stars and planets – a low
probability with enough time can lead to beautiful things.[6] The organic chemist’s
trick at increasing the probability of a reaction is by increasing the
concentration of reactants and often by inputting energy (stirring, heat) to
increase diffusion and generate more collisions. A low probability and limited
patience may make a reversible reaction seem irreversible.
Can an
enzyme make an irreversible reaction reversible?
Well, that’s
a moot point now since nothing is irreversible.
So, we have to be pragmatic about this and rephrase the question to “If
we want to achieve an unlikely reaction to a measurable extent, how can an
enzyme achieve things a process chemist alone cannot?”. Common process
technological tricks revolve around changing macroscopic parameters in the
product’s thermodynamic favor: substrate concentration, solvents, pH,
precipitation of product, binding of product to a resin, extraction, etc and
then applying a catalyst to reach that equilibrium faster. All of these process-tricks
can be used in conjunction with an enzyme, assuming that the enzyme can be made
robust enough (and there is ample evidence out there that shows that that can
be achieved).
So, is an
enzyme ‘just a catalyst’ that only helps attaining the thermodynamic
equilibrium that is set by the macroscopic reaction parameters? In some cases
the answer is “Yes” but sometimes it is a resounding “No”. An enzyme can perform
some tricks the chemist can’t that make them incredibly efficient catalysts and
increase the probability of a reaction occurring.[7]
Table 1: An
enzyme is like a miniature reaction flask lined with functionality.
Especially
orienting the molecules in the active site which can lead to a different
product mixture is probably the reason for the confusion about ‘enzymes can
affect the thermodynamic equilibrium’. Look at Figure 3 where the results of
chemical ring opening of styrene oxide with azide differs very much from the
enzymatic (halohydrin dehalogenase) ring-opening products. [8] Chemical
reaction is relatively fast and occurs mainly at the benzylic (alpha) position. Azide is a poor
leaving group and as such, the equilibrium exists of mostly a
70:30 mix of azido alcohols, with a negligible amount of styrene oxide. On the
other hand, if we use enough enzyme to out-compete the chemical reaction, the
mix is 2:98. Now, did the enzyme change the thermodynamic equilibrium?
Figure 3: Ring opening of styrene oxide with an enzyme gives a totally different product mix.
The point
that people seem to miss is that in the case of enzyme catalysis, there can indeed be a DIFFERENT chemical equilibrium achieved but that that is NOT the
thermodynamic equilibrium. Since the reverse reaction is so unmeasurably slow
due to the azide being such a poor leaving group, it takes a very long time
before true thermodynamic equilibrium is reached. The enzyme catalysis has
resulted in what is called a ‘kinetic equilibrium’, a seemingly stable plateau
on the way to the thermodynamically most favored product mixture.
Granted,
reactions where regioselectivity issues are not in play, like making a simple
ester from an acid and an alcohol, are much easier to understand and follow more
closely the thermodynamics.
Conclusions
If we want
to achieve an unlikely reaction, we don’t always need to worry about having to “change
the thermodynamics which you can’t do”. It is enough to direct substrate and
product mix towards a chemical equilibrium from which the product can be
isolated. Modern beta-lactam antibiotics are all made on industrial scale using
penicillin acylase in a kinetic coupling process from phenylglycine amide
derivatives and the penicillin or cephalosporin nucleus. If you wait too long,
all the antibiotic is hydrolyzed but there is a decent window of operation to
isolate the desired product.
The fact
that a reaction cannot be done in a round bottom flask in the normal pH and
temperature range should not deter you from trying an enzyme which might create
quite a different environment within the active site.
A thorough
understanding of the enzyme mechanism will tell you which approach to take in
case you want to accelerate the reverse reaction.
A cautionary
word. Proof that a reverse reaction occurs is no guarantee it will be an
efficient economical process at scale.
References
[1] For a really digestible discussion on these incomprehensible matters,
read Brian Greene’s “The fabric of the cosmos – space,
time, and the texture of reality”. Vintage Books, a division of Random House,
Inc., New York, 2005. Chapter 6 Chance and the arrow – does time have a
direction?
[2] Technology keeps progressing. Look at my good friend GeorgeFarquar’s work at the Lawrence Livermore National Lab on Single-Particle Aerosol Mass
Spectrometry (SPAMS). https://www-pls.llnl.gov/?url=science_and_technology-life_sciences-spams
[3] V Svedas, AL Margolin,
IV Berezin. Enzymic synthesis of b-lactam
antibiotics: a thermodynamic background. Enzyme Microb. Technol. 1980, 2, pp. 138-144.
[4] Penicillin acylase
is severely inhibited by phenyl acetic acid and thus, the enzyme kinetics are
such that it is not much of a catalyst under these conditions and the
equilibrium takes a long time to establish.
[5] Maybe the pH or
ionic strength changed by introducing the enzyme solution, maybe the molecules
associate with the enzyme and have an altered solubility. There are many things
that can go wrong in this kind of experiments.
[6] Although not everybody
believes that, like Republican Congressmen Paul Broun who told a Baptist church
in Oct 2012 that “evolution, embryology and the Big Bang theory were lies
spread by scientists out to erode people's faith in Jesus Christ.” He also
claimed the Earth is roughly 9,000 years old, a view held by fundamentalist
Christians based on biblical accounts of creation. The sad thing is that he
serves on the House Science, Space and Technology Committee. http://www.huffingtonpost.com/2012/10/17/paul-broun-charles-darwin_n_1974054.html
[7] Of course, homogeneous and heterogeneous catalysis claims some of
these features too, with a certain degree of success.
[8] I decided to ignore the fact that halohydrin
dehalogenase from Agrobacterium
radiobacter is also almost completely enantioselective and that actually
out of the 4 possible product-enantiomers (R-a, S-a, R-b. and S-b), only one is formed. JH Lutje Spelberg ,
JE van Hylckama Vlieg, L Tang, DB Janssen, RM Kellogg. Highly enantioselective
and regioselective biocatalytic azidolysis of aromatic epoxides. Organic Letters
2001, 3(1), pp 41-43.