Properties of Glutamate Synthase from Brevibacterium flavum

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概要

• 論文の詳細を見る

• The purification procedure of glutamate synthase from Brevibacterium flavum (ATCC 14067) was improved by using glutamate dehydrogenase antibody affinity chromatography (yield 12%). The absorption at 400-580 nm of the enzyme was decreased by addition of NADPH and restored partially (about 50%) by addition of glutamine and α-ketoglutarate. No spectral change was observed on addition of dithionite. Optimum pH of the glutamate synthase reaction was 7.0. The enzyme was specific for glutamine α-KGA and NADPH, which had K_m values of 0.24,0.06 and 0.06 mM, respectively. The enzyme was inhibited remarkably by SH-inhibitors but protected by 2-mercaptoethanol. Phenylalanine, histidine, homoserine, lysine, D-lysine, methionine and glutamate inhibited significantly the enzyme activity. NADP, ATP and malate inhibited 76%, 12% and 67% of glutamate synthase activity. Kinetic studies on initial velocity and on inhibition by reaction products or substrate analogues suggested that the mechanism of the reaction was hexa-uni ping pong.

• 社団法人日本生物工学会の論文
• 1984-12-25

著者

• Kumagai H

  Kyoto Univ. Kyoto Jpn

• SUNG HA-CHIN

  Department of Food Science and Techynology, Kyoto University

• TACHIKI TAKASHI

  Department of Food Science and Technology, Kyoto University

• KUMAGAI HIDEHIKO

  Department of Food Science and Technology, Kyoto University

• TOCHIKURA TATSUROKURO

  Department of Food Science and Technology, Kyoto University

• Kumagai Hidehiko

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Kumagai Hidehiko

  Faculty Of Agriculture Kyoto University

• Tochikura Tatsurokuro

  Department Of Agricultural Chemistry Kyoto University

• Sung Ha-chin

  School Of Agriculture Korea Univerasity

• Tachiki Takashi

  Department Of Chemistry Ritsumeikan University

• Kumagai H

  Department Of Agricultural Chemistry The University Of Tokyo

• Tachiki Takashi

  Faculty Of Home Economics Kobe Women's University

• Tachiki Tkashi

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit

• Sung H‐c

  Department Of Food Science And Technology Kyoto University

• Sung Ha-chin

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Sung H‐c

  Korea Univ. Seoul Kor

• KUMAGAI Hidehiko

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

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