Purification and Some Properties of Glutaminase fromActinomucor taiwanensis,Starter of Sufu

Lu, Jui-Mei; Yu, Roch-Chui; Chou, Charles C.-K.

doi:10.1002/(sici)1097-0010(199604)70:4<509::aid-jsfa532>3.0.co;2-7

Cited by 15 publications

(9 citation statements)

References 7 publications

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“…The activity decreased when CuSO 4 , ZnSO 4 and EDTA were used. These results are in accordance to glutaminase from Actinomucor taiwanensis reported by Lu et al (1996) who indicated that the activity of glutaminase from Actinomucor taiwanensis was enhanced by the addition of MgSO 4 and NaCl. It was also highly stable in the presence of sodium hypochlorite and hydrogen peroxide at 30°C and pH 7 with activity (21.7 and 21.4 U/ml) respectively (Table 4).…”

Section: Properties Of the Partially Purified Enzymesupporting

confidence: 92%

Production, purification and characterization of L-glutaminase enzyme from Streptomyces avermitilis

Abdallah¹,

Amer²,

Habeeb³

2013

Afr. J. Microbiol. Res.

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Since the discovery of its anti-tumor properties, L-glutaminases have been in prime focus and microbial sources of the enzyme are sought. In the present study L-glutaminase from Streptomyces avermitilis was optimized and the results revealed that the optimum pH, temperature, inoculum size, incubation period and NaCl concentration for enzyme production were pH 8, 28°C, 5 ml/100 ml media v/v, 5 days and 3% NaCl respectively. Glucose and sodium nitrate proved to be the best carbon and nitrogen sources respectively. The enzyme was purified 8.02 fold and the apparent molecular weight of the enzyme was found to be 50 kDa. The optima pH and temperature for the enzyme were (7.0 and 8.0) and 30°C respectively. The enzyme was more stable at 4% NaCl and its activity increased when NaCl and MgSO 4 were added as metal salts. The enzyme also showed high stability in the presence of different oxidizing agents.

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Section: Properties Of the Partially Purified Enzymesupporting

confidence: 92%

Production, purification and characterization of L-glutaminase enzyme from Streptomyces avermitilis

Abdallah¹,

Amer²,

Habeeb³

2013

Afr. J. Microbiol. Res.

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“…hydrolysis of glutamine to glutamate from A. tai-Ž . wanensis were studied by Lu et al 1996 . Glutaminase was stable at a temperature up to 358C and at pH values of 6.0-8.0.…”

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confidence: 99%

A Chinese fermented soybean food

Han

Rombouts

Nout

2001

International Journal of Food Microbiology

266

170

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“…Glutaminases from various species of organisms behave differently in the presence of NaCl. Glutaminase I of Micrococcus luteus K-3 was activated by about 30% in the presence of 16% w/v NaCl [22], whereas glutaminase II was not [23]. Glutaminase of Actinomucor taiwanensis exhibited inactivation to some extent in the presence of NaCl [22].…”

Section: Effect Of Naclmentioning

confidence: 99%

“…Glutaminase I of Micrococcus luteus K-3 was activated by about 30% in the presence of 16% w/v NaCl [22], whereas glutaminase II was not [23]. Glutaminase of Actinomucor taiwanensis exhibited inactivation to some extent in the presence of NaCl [22]. Glutaminases from Escherichia coli, Pseudomonas fluorescens, Cryptococcus albidus, Aspergillus oryzae, and Aspergillus sojae showed 65%, 75%, 65%, 20%, and 6% residual activity, respectively, in 18% w/v NaCl [24].…”

Section: Effect Of Naclmentioning

confidence: 99%

Screening and Selection of Marine Isolate for l-Glutaminase Production and Media Optimization Using Response Surface Methodology

Iyer

2009

Appl Biochem Biotechnol

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The current work details the screening of about 400 marine isolates from various marine niches, from which one isolate was finally selected based on the productivity of glutaminase (71.23 U/l). Further, biochemical identification tests and 16S rRNA sequencing identified this isolate to be Providencia sp. This isolate was taken up for further media optimization studies by using one-factor-at-a-time approach and subsequently by response surface methodology. A face centered central composite design was employed to investigate the interactive effects of four variables, viz., concentrations of glucose, methionine, urea, and succinic acid on glutaminase production. A significant influence of urea on glutaminase production was noted. Response surface methodology showed that a medium containing (g/l) glucose 10.0, urea 5.15, methionine 3.5, succinic acid 6.0, ammonium sulfate 2.5, and yeast extract 6.0 to be optimum for the production of glutaminase. The applied methodology was validated using this optimized media and enzyme activity 119 +/- 0.12 U/l and specific activity of 0.63 U/mg protein after 28 h of incubation at 25 degrees C was obtained.

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Purification and Some Properties of Glutaminase fromActinomucor taiwanensis,Starter of Sufu

Cited by 15 publications

References 7 publications

Production, purification and characterization of L-glutaminase enzyme from Streptomyces avermitilis

Production, purification and characterization of L-glutaminase enzyme from Streptomyces avermitilis

A Chinese fermented soybean food

Screening and Selection of Marine Isolate for l-Glutaminase Production and Media Optimization Using Response Surface Methodology

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