Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Investigation on the Effects of Three X${\rightarrow}$Histidine Replacements on Thermostability of ${\alpha}$-Amylase from Bacillus amyloliquefaciens

  • Haghani, Karimeh (Department of Biochemistry, Faculty of Biological Sciences, Tarbiat Modares University) ;
  • Khajeh, Khosro (Department of Biochemistry, Faculty of Biological Sciences, Tarbiat Modares University) ;
  • Naderi-Manesh, Hossein (Department of Biophysics, Faculty of Biological Sciences, Tarbiat Modares University) ;
  • Ranjbar, Bijan (Department of Biophysics, Faculty of Biological Sciences, Tarbiat Modares University)
  • Received : 2011.09.07
  • Accepted : 2011.12.23
  • Published : 2012.05.28
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Abstract

Bacillus licheniformis ${\alpha}$-amylase (BLA), a thermophilic counterpart of Bacillus amyloliquefaciens ${\alpha}$-amylase (BAA), is an appropriate model for the design of stabilizing mutations in BAA. BLA has 10 more histidines than BAA. Considering this prominent difference, in the present study, three out of these positions (I34, Q67, and P407; located in the thermostability determinant 1 region and Ca-III binding site of BAA) were replaced with histidine in BAA, using the site-directed mutagenesis technique. The results showed that the thermostability of P407H and Q67H mutants had increased, but no significant changes were observed in their kinetic parameters compared to that of the wild type. I34H replacement resulted in complete loss of enzyme activity. Moreover, fluorescence and circular dichroism data indicated a more rigid structure for the P407H variant compared with that of the wild-type BAA. However, the flexibility of Q67H and I34H mutants increased in comparison with that of wild-type enzyme.

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