The high expression of Aspergillus pseudoglaucus protease in Escherichia coli for hydrolysis of soy protein and milk protein

2018 ◽  
Vol 48 (8) ◽  
pp. 725-733 ◽  
Author(s):  
Haiyan Liu ◽  
Rongzhen Zhang ◽  
Lihong Li ◽  
Lixian Zhou ◽  
Yan Xu
2001 ◽  
Vol 45 (9) ◽  
pp. 2598-2603 ◽  
Author(s):  
Laurent Poirel ◽  
Gerhard F. Weldhagen ◽  
Thierry Naas ◽  
Christophe De Champs ◽  
Michael G. Dove ◽  
...  

ABSTRACT Pseudomonas aeruginosa GW-1 was isolated in 2000 in South Africa from blood cultures of a 38-year-old female who developed nosocomial pneumonia. This isolate harbored a self-transferable ca. 100-kb plasmid that conferred an expanded-spectrum cephalosporin resistance profile associated with an intermediate susceptibility to imipenem. A β-lactamase gene, bla GES-2, was cloned from whole-cell DNA of P. aeruginosa GW-1 and expressed in Escherichia coli. GES-2, with a pI value of 5.8, hydrolyzed expanded-spectrum cephalosporins, and its substrate profile was extended to include imipenem compared to that of GES-1, identified previously in Klebsiella pneumoniae. GES-2 activity was less inhibited by clavulanic acid, tazobactam and imipenem than GES-1. The GES-2 amino acid sequence differs from that of GES-1 by a glycine-to-asparagine substitution in position 170 located in the omega loop of Ambler class A enzymes. This amino acid change may explain the extension of the substrate profile of the plasmid-encoded β-lactamase GES-2.


2004 ◽  
Vol 27 (1) ◽  
pp. 7-12 ◽  
Author(s):  
Shu-Chuan Jao ◽  
Li-Fang Huang ◽  
Ying Shin Tao ◽  
Wen-Shan Li

2021 ◽  
Vol 2 (2) ◽  
pp. 100-104
Author(s):  
Arnanda Dhafin Rizky ◽  
Sutrisno Sutrisno ◽  
Parlan Parlan

Saponification tamarind seed oil used potassium hydroxide and acidification with hydrochloric acid is produced fatty acid in the form of soft white solid, has melting point 50-55 degrees celcius. The result of this hydrolysis positive test of unsaturation. It has an acid number of 115.36, saponification number of 114.80, and iodine number of 53.34. The success of hydrolysis of oil into fatty acid is characterized by identification of IR spectra showing O-H vibration with moderate intensity and widening, C=O vibration of carboxylic acid with strong intensity. Fatty acids of tamarind seed have the potential as antibacterial to test bacteria Staphylococcus aureus and Escherichia coli with diameter respectively 7.31 mm and 7.58 mm. Minyak biji asam jawa yang disaponifikasi menggunakan kalium hidroksida dan pengasaman dengan asam klorida dihasilkan asam lemak berupa padatan lunak berwana putih, memiliki titik lebur 50-55 derajat celcius. hasil hidrolisis ini positif uji ketidakjenuhan, bilangan asam 115,36, bilangan penyabunan 114,80, dan bilangan iod 53,34. Keberhasilan hidrolisis minyak menjadi asam lemak ditandai dari identifikasi spektrum IR yang menunjukkan vibrasi ulur O-H dengan intensitas sedang dan melebar serta vibrasi ulur C=O asam karboksilat dengan intensitas kuat. Asam lemak biji asam jawa berpotensi sebagai antibakteri terhadap bakteri uji Staphylococcus aureus dan Escherichia coli dengan zona hambat masing-masing 7,31 mm dan 7,58 mm.


1982 ◽  
Vol 202 (1) ◽  
pp. 133-138 ◽  
Author(s):  
Huthama Razooki Hasan ◽  
David A. White ◽  
R. John Mayer

1. Explants of mammary glands of mid-pregnant rabbits that had been cultured for 18h in the presence of insulin, prolactin and cortisol were incubated at 37°C for 2h in Medium 199 containing l-[4,5-3H]leucine. After a wash procedure at 4°C, explants were re-incubated at 37°C in fresh medium and the radioactivity of casein polypeptides isolated by isoelectric focusing (at pH 4.6) was followed with time. Casein radioactivity rose during the first hour of re-incubation, but fell markedly during the subsequent hour. 2. Loss of radioactivity represented casein degradation, since less than 10% of newly synthesized casein was found in the incubation medium. 3. Such a loss of radioactivity was not due solely to hydrolysis of signal peptides, since similar results were obtained when l-[5-3H]proline, which is not part of casein signal peptides, was the radiolabelled precursor. 4. A dual-isotope experiment using l-[U-14C]proline and N-[3H]acetyl-d-mannosamine gave similar profiles of radioactivity loss from isoelectrically focused casein, indicating that degradation of mature casein was occurring. 5. Analysis of total pellet and particle-free-supernatant fractions prepared by centrifugation of explant homogenates at 115000gav. for 1h did not show loss of radioactivity on re-incubation. Total pellet-protein radioactivity remained constant, whereas total soluble-protein radioactivity increased during the 2h re-incubation period. 6. Radioactivity in a specific particle-free-supernatant polypeptide, the subunit of fatty acid synthetase, mimicked that of the total soluble protein. 7. Addition of cycloheximide (20μg/ml) during the re-incubation period completely blocked the incorporation of radioactivity from l-[5-3H]proline into casein and the subsequent fall, indicating that observations were being made on newly synthesized casein. 8. Addition of chloroquine (50μm) did not prevent the increase in radioactivity from l-[5-3H]proline into casein during the first hour of re-incubation, but did prevent the loss of radioactivity in the second hour. 9. The intracellular degradation of a newly synthesized milk protein is discussed in relation to the known intracellular degradation of other secretory polypeptides.


2015 ◽  
Vol 59 (12) ◽  
pp. 7894-7898 ◽  
Author(s):  
S. D. Kotsakis ◽  
V. Miriagou ◽  
E. E. Vetouli ◽  
E. Bozavoutoglou ◽  
E. Lebessi ◽  
...  

ABSTRACTThe cephalosporinase CMY-107, a Tyr199Cys mutant form of CMY-2 encoded by an IncI self-transferable plasmid carried by anEscherichia coliclinical strain, was characterized. The enzyme hydrolyzed oximino-cephalosporins and aztreonam more efficiently than CMY-2 did.


2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Julieta Cabrera ◽  
Dwight Acosta ◽  
Alcides López ◽  
Roberto J. Candal ◽  
Claudia Marchi ◽  
...  

TiO2 nanotubes were synthesized by alkaline hydrothermal treatment of TiO2 nanoparticles with a controlled proportion of anatase and rutile. Tailoring of TiO2 phases was achieved by adjusting the pH and type of acid used in the hydrolysis of titanium isopropoxide (first step in the sol-gel synthesis). The anatase proportion in the precursor nanoparticles was in the 3–100% range. Tube-like nanostructures were obtained with an anatase percentage of 18 or higher while flake-like shapes were obtained when rutile was dominant in the seed. After annealing at 400°C for 2 h, a fraction of nanotubes was conserved in all the samples but, depending on the anatase/rutile ratio in the starting material, spherical and rod-shaped structures were also observed. The photocatalytic activity of 1D nanostructures was evaluated by measuring the deactivation of E. coli in stirred water in the dark and under UV-A/B irradiation. Results show that in addition to the bactericidal activity of TiO2 under UV-A illumination, under dark conditions, the decrease in bacteria viability is ascribed to mechanical stress due to stirring.


2008 ◽  
Vol 71 (3) ◽  
pp. 486-493 ◽  
Author(s):  
GARY H. GRAUMANN ◽  
RICHARD A. HOLLEY

Compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against Escherichia coli O157:H7. Because E. coli O157:H7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with E. coli O157:H7 at about 7 log CFU/g to evaluate the antimicrobial effectiveness of the powders. Reductions in E. coli O157:H7 populations, changes in pH and water activity (aw), effects on starter culture (Pediococcus pentosaceus and Staphylococcus carnosus) populations, and effects of mustard powder on sausage texture (shear) were monitored during ripening. Nondeheated mustard powder at 2, 4, and 6% in dry sausage (0.90 aw) resulted in significant reductions in E. coli O157:H7 (P < 0.05) of 3.4, 4.4, and 6.9 log CFU/g, respectively, within 30 days of drying. During fermentation and drying, mustard powder did not affect P. pentosaceus and S. carnosus activity in any of the treatments. Extension of drying to 36 and 48 days reduced E. coli O157:H7 by >5 log CFU/g in the 4 and 2% mustard powder treatments, respectively. The 6% deheated mustard powder treatment provided the most rapid reductions of E. coli O157:H7 (yielding <0.20 log CFU/g after 24 days) by an unknown mechanism and was the least detrimental (P < 0.05) to sausage texture.


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