Characterization of Theanine-Forming Enzyme from Methylovorus mays No. 9 in Respect to Utilization of Theanine Production
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概要
- 論文の詳細を見る
For development of theanine production from glutamic acid and ethylamine by coupling yeast sugar fermentation as an ATP-regenerating system, several strains were selected from among about 200 methylamine- and/or methanol-assimilating bacteria depending on the theanine-forming activity of their permeated cells. The amount of theanine formed by the cells of the selected strains was much larger than that by the cells of Escherichia coli AD494 (DE3) expressing Pseudomonas taetrolens Y-30 glutamine synthetase (GS), which has been found to be a usable enzyme for theanine production. A GS-like enzyme responsible for the theanine-forming reaction was obtained from an obligate methylotroph isolate, Methylovorus mays No. 9. The enzyme was induced by methylamine in the culture medium. A molecular mass of 410–470 kDa was obtained by gel filtration of the enzyme, and 51 kDa by SDS–PAGE analysis. The enzyme showed high activity toward methylamine rather than ammonia, which indicates that it is similar to known γ-glutamylmethylamide synthetase. The isolated enzyme also had high reactivity to ethylamine in a neutral pH range, and formed theanine from glutamic acid and ethylamine in a reaction mixture containing a yeast sugar fermentation system for ATP-regeneration.
- 社団法人 日本農芸化学会の論文
- 2007-02-23
著者
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TACHIKI TAKASHI
Department of Food Science and Technology, Kyoto University
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YANO Shigekazu
Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University
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WAKAYAMA Mamoru
Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University
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Wakayama Mamoru
Dep. Of Biotechnology Fac. Of Life Sciences Ritsumeikan Univ.
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Wakayama Mamoru
Department Of Bioscience And Biotechnology Faculty Of Science And Engineering Ritsumeikan University
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Wakayama Mamoru
Institute. For Chemical Research Kyoto University
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Yamamoto Sachiko
Department of Bioscience and Bioengineering, Ritsumeikan University
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Tachiki T
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tachiki Takashi
Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit
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Yano Shuntaro
Department Of Biotechnology Faculty Of Life Sciences Ritsumeikan University
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Wakayama Mamoru
Department Of Biotechnology Faculty Of Life Sciences Ritsumeikan University
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Wakayama Mamoru
Department of Applied Chemistry, Faculty of Engineering, Oita University
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