Bacterial Enzyme Preparations oxidizing Inositol and their Inhibition by Colchicine

Franzl, Robert E.; Chargaff, Erwin

doi:10.1038/168955b0

Cited by 20 publications

(7 citation statements)

References 8 publications

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“…While investigating the oxidation of cyclitols in extracts of A. 8uboxydan8 Franzl & Chargaff (1951) observed a similar effect due to a heat-stable factor present in the cells. The ions and the unidentified factor which restore the activity (measured manometrically or by anaerobic reduction offerricyanide) may be involved in some part of the hydrogenor electron-transporting mechanism other than the polyol dehydrogenase.…”

Section: Mg2+mentioning

confidence: 85%

Polyol dehydrogenases. 2. The polyol dehydrogenases of Acetobacter suboxydans and Candida utilis

Arcus

Edson

1956

Biochemical Journal

112

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Bertrand-Hudson rule; the other exhibits activity resembling that of an extract made from Candida Utili. MATERIALS AND METHODS Organisms. Acetobacter suboxydans, no. 621, was obtained from the American Type Culture Collection, Washington, D.C. It was grown at 300 for 3 days in a yeast-water medium to which 0.3 % (w/v) of KH2PO4 and 2 % (w/v) of glycerol were added (pH about 5.5). The cultures (100 ml. of medium in 500ml. conicalflasks) were aerated by continuous shaking. Yeast water was prepared by boiling 1 lb. of baker's compressed yeast with 400 ml. of water for 30 min., allowing the yeast to settle overnight, filtering the supernatant through kieselguhr and making the volume up to 51. with water. Candida utilis (strain Y 90/77) was obtained through the courtesy of the Northern Regional Research Laboratories, Department of Agriculture, U.S.A. The stock culture was maintained on malt-agar slopes. For experiments the organism was transferred either to the glucose-containing basal medium of Schultz & Atkin (1947) or to a medium having the following composition: 2-0 g. of KH2P04, 0-25 g. of anhydrous CaCl2, 0.5 g. of MgSO4,7H20, 4.5 g. of (NH4)2SO4, 20 g. of mannitol and tap water to 1 1. The cultures were incubated at 30°for 2 days and continuously shaken. Cell-free extracts. The cells ofA. 8uboxydans were harvested and washed three times with water by centrifuging. Washed cells (5-10 g.) were suspended in sufficient 001M-Na2HPO4 solution to make a total volume of 25 ml., and disrupted by treating for 40 min. in a Raytheon 9 kcyc./sec. sonic disintegrator. The cup assembly of the apparatus was set up in a cold room at 2-3°and the internal temperature of the cup kept at 0-1°by circulation of ice-water (1.5 1./min.). The extract was clarified by centrifuging at 20000 g for 30 min. in a centrifuge operating at-5°, and dialysed against water for 12 hr. at 20. The extracts were clear red-brown solutions, * This buffer was made by mixing appropriate volumes of 0-2M aminotrishydroxymethylmethane (tris) solution and 0'1M succinic acid solution.

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Section: Mg2+mentioning

confidence: 85%

Polyol dehydrogenases. 2. The polyol dehydrogenases of Acetobacter suboxydans and Candida utilis

Arcus

Edson

1956

Biochemical Journal

112

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“…Gluconobacter oxydans and Acetobacter suboxydans) showed that the main product of the fermentation was myo-inosose-2 (Kluyver & Boezaardt, 1939;Posternak, 1941;Carter et al, 1948). Later work (Franzl & Chargaff, 1951;Rapin et al, 1967) centred on the attempts to obtain cell-free extracts. Results showed that the inositol dehydrogenase(s) was membrane-bound, but attempts at the isolation of soluble enzyme were unsuccessful (Franzl, 1952).…”

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confidence: 99%

myo-Inositol dehydrogenase(s) from Acetomonas oxydans. Optimization of conditions for solubilization of membrane-bound enzyme

Criddle

Fry

Keaney

1974

Biochemical Journal

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Methods are described for the first reported successful isolation of the soluble form of the membrane-bound myo-inositol dehydrogenase(s) from Acetomonas oxydans. Conditions for optimum yields of active enzyme in a crude membrane-free protein extract were established. The relevant conditions are (a) cell rupture by solid-shearing, (b) solubilization of the complete 60000g pellet with sodium deoxycholate at pH7.2, (c) rapid separation of the released protein from sodium deoxycholate by gel chromatography.

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“…A. suboxydans possesses two systems for the oxidation of open chain polyols. (66,118) although contrary reports exist (65). The former enzyme is ap parently present in the particulate fraction of the cell (sedimentable at 20,000 g for 2 hrs.)…”

Section: Metabolismmentioning

confidence: 92%

“…The oxidation of glucose to gluconate is apparently performed by the particulate fraction of the cells and is perhaps cytochrome-linked (65,66). (63,64), also evolve CO2 from glucose but only after con sumption of three atoms of oxygen.…”

Section: Metabolismmentioning

confidence: 99%

“…Apparently there are a number of instances where these rules do not hold, particularly for triols and tetrols, as pointed out by Pos ternak (147). A rather puzzling finding which needs clarification is that a cell-free particulate preparation of A. suboxydans could oxidise the cyclitols only in the presence of heat-inactivated washed cells (65) but even this did not restore the activity towards the cyclohexane-l,2,3cis-triol indicating that this compound is perhaps oxidised by a different enzyme (148). A rather puzzling finding which needs clarification is that a cell-free particulate preparation of A. suboxydans could oxidise the cyclitols only in the presence of heat-inactivated washed cells (65) but even this did not restore the activity towards the cyclohexane-l,2,3cis-triol indicating that this compound is perhaps oxidised by a different enzyme (148).…”

mentioning

confidence: 99%

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Acetic Acid Bacteria

Mrr¹

1957

Annu. Rev. Microbiol.

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The acetic acid bacteria, yeasts, and the lactic acid bacteria have been used from ancient times in the domestic arts of vinegar and wine production, of brewing and baking, and in the preparation of buttermilk, cheese, pickles, and the like, although the nature of the processes was hardly realised. It was Kiitzing's demonstration of the living nature of "mother of vinegar" which revealed, for the first time, that acetification of wine was caused by living organisms. Pasteur's studies on vinegar and wine spoilage, the early work of Hansen on the acetic acid bacteria from beer, Brown's isolation of Acetobacter xylinum and study of its remarkable capacity to synthesise cellulose, Bertrand's isolation of this organism from fermented mountain ash berry juice and recognition of its remarkably specific oxidative potential ities (Bertrand's Rule), and the contributions of the Delft School (particu larly of Kluyver et al.,) , all represent the classical epoch in the history of the acetic acid bacteria and are too well-known to be repeated here. Many useful and important data were supplied later by Henneberg and by Hermann and Neuschul as well.To cover every aspect of the acetic acid bacteria from the earliest periods comprehensively, meaningfully, and usefully would take a whole monograph. The purpose of this review, therefore, is to cover only the "recent" studies on this group. The author has arbitrarily chosen, for the greater part, only publications appearing after 1940. For it was during that period that our ideas about intermediary metabolism and the role of growth factors in nutrition and metabolism grew out of infancy and this led to more meaning ful experiments on the acetic acid bacteria. Passing mention of the earlier papers has been made wherever they were deemed relevant and useful; the original references can be traced through any of the earlier reviews. The

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Bacterial Enzyme Preparations oxidizing Inositol and their Inhibition by Colchicine

Cited by 20 publications

References 8 publications

Polyol dehydrogenases. 2. The polyol dehydrogenases of Acetobacter suboxydans and Candida utilis

Polyol dehydrogenases. 2. The polyol dehydrogenases of Acetobacter suboxydans and Candida utilis

myo-Inositol dehydrogenase(s) from Acetomonas oxydans. Optimization of conditions for solubilization of membrane-bound enzyme

Acetic Acid Bacteria

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