Role of Cytochrome c-553(CO), the Second Subunit of Alcohol Dehydrogenase, in the Azide-Insensitive Respiratory Chain and in Oxidative Fermentation of Gluconobacter Species
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概要
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Gluconobacter suboxydans subsp. α, a variant species of G. suboxydans hardly capable of oxidizing ethanol, is known to be defective in the second subunit of alcohol dehydrogenase (ADH) so that the membranes of the strain exhibit neither ADH nor ethanol oxidase activity. These enzyme activities have been shown to be restored by reconstituting the second subunit to the membranes. The second subunit of ADH has been shown to be a cytochrome c-553(CO) (Takeda, Y. et al., J. Ferment. Bioeng., 73,89,1992). A plasmid, pGEAC1,carrying the cytochrome c-553(CO) gene was introduced in G. suboxydans subsp. α and could increase dehydrogenase activities for D-glucose, D-sorbitol and glycerol in the membranes. Oxidase activities for D-glucose, D-sorbitol and glycerol were also increased in both the membrane and the cells of G. suboxydans subsp. α haboring pGEAC1. Furthermore, pGEAC1 could reatore axide insensitivity in the respiratory chain of G. suboxydans subsp. α which lacks insensitivity against azide or cyanide. The azide insensitivity was observed not only in the membranes but also in the intact cells of G. suboxydans subsp. α(pGEAC1). Thus, cytochrome c-553(CO) seems to be indispensable in the pathway of the azide-insensitive respiratory chain bypass of G. sub-oxydans. In addition, the increase of oxidative ability in the pratical oxidative fermentation was observed in the intact cells of G. suboxydans subsp. α(pGEAC1) which increased the azide insensitivity in the respiratory chain.
- 社団法人日本生物工学会の論文
- 1992-10-25
著者
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MATSUSHITA Kazunobu
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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ADACHI Osao
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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Yakushi Toshiharu
Dep. Of Biological Chemistry Fac. Of Agriculture Yamaguchi Univ.
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Adachi Osao
Derartment Of Blological Chemistry Faculty Of Agriculture Yamaguchi University
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Adachi Osao
Department Of Agricultural Chemistry Yamaguchi University
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Shimizu Toshio
Foods Research Group, Foods Division, Asahi Chemical Industry Co., Ltd.
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Ameyama M
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Matsushita Kazunobu
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Takeda Yasuhiko
Foods Research Group, Foods Division, Asahi Chemical Industry Co., Ltd.
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Takeda Yasuhiko
Foods Research Group Asahi Chemical Industry Co. Ltd.
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AMEYAMA MINORU
Facutly of Engineering, Kansai University
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Takaki Yoshihiro
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Shimizu Toshio
Foods Research Group Asahi Chemical Industry Co. Ltd.
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SHIMIZU TOSHIO
Foods Research Group, Asahi Chemical Industry Co. Ltd.,
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Matsushita Kazunobu
Department of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University
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