enzymatique

Enzymatique is the property or relation to enzymes, the biological catalysts that accelerate chemical reactions in living organisms. Enzymes are predominantly proteins, though a subset of RNA molecules, called ribozymes, also possess catalytic activity. Enzymatique therefore encompasses the study of how these catalysts work, their specificity, regulation, and roles in metabolism.

The concept arose from late 19th-century work on fermentation. The term enzyme was introduced to distinguish the proteinaceous nature of catalysts from non-biological ones. Early researchers showed that enzyme activity is highly specific for substrates and that reactions can be controlled by environmental conditions and inhibitors. This gave rise to the model of the active site and the idea of enzyme-substrate complexes.

Enzymes work by lowering the activation energy of a reaction, enabling transformations under mild temperatures and pH found in cells. They exhibit saturation kinetics, displaying maximal velocity at high substrate concentrations, and are sensitive to factors such as temperature, pH, cofactors, and coenzymes. Many enzymes require metal ions or organic cofactors, and some are regulated allosterically or by covalent modification.

Applications of enzymatique knowledge span biology and industry. In physiology, enzymes drive digestion and metabolism. In industry, enzymes are used in food processing, laundry, and biofuel production. In medicine, enzyme assays aid diagnosis, and enzyme inhibitors form a major class of therapeutics. Ongoing research includes enzyme engineering and biocatalysis, aiming to create tailored catalysts for sustainable processes.