Characterization of gamma-glutamyl hydrolase produced by Bacillus sp. isolated from Thai Thua-nao.
Gamma-glutamyl hydrolase with a molecular mass of 28 kDa was purified from the culture broth of Bacillus sp. isolated from Thai Thua-nao, a natto-like fermented soybean food. The purified enzyme hydrolyzed chemically synthesized oligo-gamma-L-glutamates but not oligo-gamma-D-glutamates and degraded gamma-polyglutamic acid to a hydrolyzed product of only about 20 kDa (with D- and L-glutamic acid in a ratio of 70:30), suggesting that the enzyme is a gamma-glutamyl hydrolase that cleaves the gamma-glutamyl linkage between L- and L-glutamic acid of gamma-polyglutamic acid.
Chunhachart
Orawan
O
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University, Shizuoka, Japan.
Itoh
Takenori
T
Sukchotiratana
Morakot
M
Tanimoto
Hiroyuki
H
Tahara
Yasutaka
Y
D001407:Bacillus / Q000201:enzymology* / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D006868:Hydrolysis; D011099:Polyglutamic Acid / Q000378:metabolism; D013025:Glycine max / Q000382:microbiology*; D013785:Thailand; D011623:gamma-Glutamyl Hydrolase / Q000378:metabolism*
D011099:Polyglutamic Acid; D011623:gamma-Glutamyl Hydrolase