1993
DOI: 10.1002/jobm.3620330202
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Characterization of the Rhodococcus sp. BPG‐8 resorcinol hydroxylase

Abstract: A thermo-unstable hydroxylase was isolated from a Rhodococcus sp. BPG-8. Activity for the partially purified hydroxylase was enhanced and stabilized in the presence of FAD and catalase. The V,,, values for the oxidation of NADH was 0.28 pmoles . min-' . mg-' protein and K , value was 8.3 p~ in the presence of these compounds, while in their absence the V,,, value was reduced to 0.09 pmoles . min-' . mg-' protein while the K, value changed to 16.1 p~. Resorcinol hydroxylase activity was optimal at pH 7.0, and 2… Show more

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Cited by 3 publications
(2 citation statements)
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References 13 publications
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“…In contrast to the findings for the M glycoprotein of IBV, Machamer et al [90] have shown that the first transmembrane domain of the M glycoprotein of the related murine coronavirus mouse hepatitis virus (MHV) is not sufficient for Golgi localization. Indeed, Armstrong and Patel [92] had earlier reported that the MHV M glycoprotein requires its cytoplasmic tail for Golgi retention. However, these investigators also noted that alterations of other domains of native MHV M protein were found to perturb Golgi localization.…”
Section: Golgi-localized Viral Proteinsmentioning
confidence: 99%
“…In contrast to the findings for the M glycoprotein of IBV, Machamer et al [90] have shown that the first transmembrane domain of the M glycoprotein of the related murine coronavirus mouse hepatitis virus (MHV) is not sufficient for Golgi localization. Indeed, Armstrong and Patel [92] had earlier reported that the MHV M glycoprotein requires its cytoplasmic tail for Golgi retention. However, these investigators also noted that alterations of other domains of native MHV M protein were found to perturb Golgi localization.…”
Section: Golgi-localized Viral Proteinsmentioning
confidence: 99%
“…The relatively high K d (FAD) of 2.8 M for the Azotobacter enzyme compared to values from 0.039 to 0.28 M for other monooxygenases (1,3,20) suggests that FAD is a loosely bound cofactor. The total amount of FAD is lost during enzyme purification, and the loss is probably enhanced by the presence of high salt concentrations.…”
Section: Discussionmentioning
confidence: 91%