• Journal of Microbiology and Biotechnology
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• 제25권1호
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• pp.66-73
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• 2015

The pabS gene of Agaricus bisporus 02 encoding a putative PABA synthase was cloned, and then the recombinant protein was expressed in Escherichia coli BL21 under the control of the T7 promoter. The enzyme with an N-terminal GST tag or His tag, designated GST-AbADCS or His-AbADCS, was purified with glutathione Sepharose 4B or Ni Sepharose 6 Fast Flow. The enzyme was an aminodeoxychorismate synthase, and it was necessary to add with an aminodeoxychorismate lyase for synthesizing PABA. AbADCS has maximum activity at a temperature of approximately 25℃ and pH 8.0. Magnesium or manganese ions were necessary for the enzymatic activity. The Michaelis-Menten constant for chorismate was 0.12 mM, and 2.55 mM for glutamine. H₂O₂ did distinct damage on the activity of the enzyme, which could be slightly recovered by Hsp20. Sulfydryl reagents could remarkably promote its activity, suggesting that cysteine residues are essential for catalytic function.

• 원예과학기술지
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• 제29권3호
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• pp.255-259
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• 2011

Polyphenol oxidases (PPO) are copper-containing enzymes responsible for tissue browning in fruits and vegetables including potato, apple and pears. Although these enzymes have been studied for many years, their physiological roles in plants are not yet clear. Therefore, these enzymes need to be purified to characterize further from potato tubers. The classical methods used for the purification of PPO involve several steps. So in this study, we developed a one-step chromatography process for the potato tuber PPO purification. After removal of salts from dissolved ammonium sulfate precipitates of potato tuber extracts using Sephadex-G50 gel filtration, affinity chromatography was carried out on NHS-activated Sepharose 4B using p-aminobenzoic acid as a ligand. The purified enzyme was confirmed by silver staining and a zymogram. The optimum temperature and pH for the purified potato tuber PPO were $15^{\circ}C$ and pH 6.0, respectively. The results obtained in the present study will aid to evaluate PPO from various fruits and vegetables.