Prediction of penicillin V acylase stability in water-organic co-solvent monophasic systems as a function of solvent composition

Hydrolytic activity of penicillin V acylase (EC 3.5.1.11) can be improved by using organic cosolvents in monophasic systems. However, the addition of these solvents may result in loss of stability of the enzyme. The thermal stability of penicillin V acylase from Streptomyces lavendulae in water–organic cosolvent monophasic systems depends on the nature of the organic solvent and its concentration in the media. The threshold solvent concentration (at which half enzymatic activity is displayed) is related to the denaturing capacity of the solvent. We found out linear correlations between the free energy of denaturation at 40°C and the concentration of the solvent in the media. On one hand, those solvents with logP values lower than −1.8 have a protective effect that is enhanced when its concentration is increased in the medium. On the other hand, those solvents with logP values higher than −1.8 have a denaturing effect: the higher this value and concentration, the more deleterious. Deactivation constants of PVA at 40°C can be predicted in any monophasic system containing a water-miscible solvent.