Gene Cloning and Characterization of a Bacillus vietnamensis Metalloprotease
スポンサーリンク
概要
- 論文の詳細を見る
A Bacillus vietnamensis metalloprotease (BVMP) with high affinity toward collagen was isolated and purified from the culture supernatant of Bacillus vietnamensis 11-4 occurring in Vietnamese fish sauces. The BVMP gene was cloned and its nucleotide and coded amino acid sequences determined. BVMP consists of 547 amino acid residues, with the zinc-binding sites conserved in common metalloproteases. It shares 57% amino acid identity with thermolysin originating from Bacillus thermoproteolyticus. The three-dimensional structure of BVMP was deduced by computer-aided modeling with the use of the known three-dimensional thermolysin structure as a template. Like thermolysin, BVMP cleaved the oxidized insulin B-chain at the peptide bonds involving the N-terminal sides of hydrophobic and aromatic amino acids. BVMP also showed high hydrolytic activity toward gelatin, collagen, casein, and elastin, especially toward the skeletal proteins at increased NaCl concentration. The high activity was found to be due to enhanced affinity to the substrates. Kinetical data on BVMP indicated that the Km values for the hydrolysis of Cbz-GPGGPA as a collagen model decreased as the concentration of added NaCl increased. Some contribution of this enzyme during the aging of fish sauces at high salt concentrations can thus be expected.
- 社団法人 日本農芸化学会の論文
- 2004-07-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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TOKUE Chiyoko
Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Tokue C
Tokyo Univ. Agriculture Tokyo Jpn
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Tokue Chiyoko
Department Of Nutritional Science Faculty Of Applied Bio-science Junior College Of Tokyo University
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Arai Soichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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Arai Soichi
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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MURA Kiyoshi
Department of Nutritional Science, Tokyo University of Agriculture
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NISHIYAMA YOSHITAKA
Department of Food Science and Technology, Tokyo University of Agriculture
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Arai Soichi
Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture
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Arai Souichi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Mura K
Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture
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Mura Kiyoshi
Department Of Nutritional Science Tokyo University Of Agriculture
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KIM Mihwan
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Kim Mihwan
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Yoshitaka Nishiyama
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Nishiyama Yoshitaka
Department Of Food Science And Technology Tokyo University Of Agriculture
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Arai Soichi
Food Safety And Reliability Project Kanagawa Academy Of Science And Technology
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Nishiyama Yoshitaka
Department Of Bioscience Tokyo University Of Agriculture
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Mura Kiyoshi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Nishiyama Yoshitaka
Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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NISHIYAMA Yoshitaka
Department of Biochemistry and Molecular Biology, Graduate School of Science and Engineering, and Institute for Environmental Science and Technology, Saitama University
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