Hydrolysis of adenosine 5'-triphosphate by Escherichia coli GroEL: Effects of GroES and potassium ion

Biochemistry ◽  
1993 ◽  
Vol 32 (33) ◽  
pp. 8560-8567 ◽  
Author(s):  
Matthew J. Todd ◽  
Paul V. Viitanen ◽  
George H. Lorimer
Keyword(s):  
Escherichia Coli ◽  
Potassium Ion ◽  
Hydrolysis Of

scholarly journals GES-2, a Class A β-Lactamase fromPseudomonas aeruginosa with Increased Hydrolysis of Imipenem

2001 ◽  
Vol 45 (9) ◽  
pp. 2598-2603 ◽  
Author(s):  
Laurent Poirel ◽  
Gerhard F. Weldhagen ◽  
Thierry Naas ◽  
Christophe De Champs ◽  
Michael G. Dove ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Amino Acid ◽  
Amino Acid Change ◽  
Blood Cultures ◽  
Class A ◽  
Omega Loop ◽  
Cephalosporin Resistance ◽  
Lactamase Gene ◽  
Hydrolysis Of

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.

Hydrolysis of organophosphate triesters by Escherichia coli aminopeptidase P

2004 ◽  
Vol 27 (1) ◽  
pp. 7-12 ◽  
Author(s):  
Shu-Chuan Jao ◽  
Li-Fang Huang ◽  
Ying Shin Tao ◽  
Wen-Shan Li
Keyword(s):  
Escherichia Coli ◽  
Aminopeptidase P ◽  
Organophosphate Triesters ◽  
Hydrolysis Of

Hidrolisis minyak biji asam jawa (tamarindus indica linn) menjadi asam lemaknya dan uji aktivitas antibakteri

2021 ◽  
Vol 2 (2) ◽  
pp. 100-104
Author(s):  
Arnanda Dhafin Rizky ◽  
Sutrisno Sutrisno ◽  
Parlan Parlan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fatty Acid ◽  
Potassium Hydroxide ◽  
Seed Oil ◽  
Acid Number ◽  
Moderate Intensity ◽  
Tamarindus Indica ◽  
Tamarind Seed ◽  
Hydrolysis Of

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.

scholarly journals Increased Hydrolysis of Oximino-β-Lactams by CMY-107, a Tyr199Cys Mutant Form of CMY-2 Produced by Escherichia coli

2015 ◽  
Vol 59 (12) ◽  
pp. 7894-7898 ◽  
Author(s):  
S. D. Kotsakis ◽  
V. Miriagou ◽  
E. E. Vetouli ◽  
E. Bozavoutoglou ◽  
E. Lebessi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Clinical Strain ◽  
Mutant Form ◽  
Content Type ◽  
Hydrolysis Of

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.

scholarly journals 1D TiO2 Nanostructures Prepared from Seeds Presenting Tailored TiO2 Crystalline Phases and Their Photocatalytic Activity for Escherichia coli in Water

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Julieta Cabrera ◽  
Dwight Acosta ◽  
Alcides López ◽  
Roberto J. Candal ◽  
Claudia Marchi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Photocatalytic Activity ◽  
Bactericidal Activity ◽  
Sol Gel ◽  
Titanium Isopropoxide ◽  
E Coli ◽  
1D Nanostructures ◽  
Sol Gel Synthesis ◽  
Hydrolysis Of ◽  
Tio2 Nanostructures

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.

Inhibition of Escherichia coli O157:H7 in Ripening Dry Fermented Sausage by Ground Yellow Mustard

2008 ◽  
Vol 71 (3) ◽  
pp. 486-493 ◽  
Author(s):  
GARY H. GRAUMANN ◽  
RICHARD A. HOLLEY
Keyword(s):  
Escherichia Coli ◽  
Starter Culture ◽  
Escherichia Coli O157 ◽  
Fermented Sausage ◽  
Yellow Mustard ◽  
E Coli ◽  
Dry Fermented Sausage ◽  
Hydrolysis Of ◽  
Antimicrobial Effectiveness ◽  
Dry Sausage

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.

scholarly journals Active-site modification of native and mutant forms of inosine 5′-monophosphate dehydrogenase from Escherichia coli K12

1980 ◽  
Vol 191 (2) ◽  
pp. 533-541 ◽  
Author(s):  
Harry J. Gilbert ◽  
William T. Drabble
Keyword(s):  
Escherichia Coli ◽  
Binding Site ◽  
Enzyme Inactivation ◽  
Enzyme Hydrolysis ◽  
Thiol Groups ◽  
Imp Dehydrogenase ◽  
Nitrobenzoic Acid ◽  
Saturation Kinetics ◽  
Mutant Forms ◽  
Hydrolysis Of

IMP dehydrogenase of Escherichia coli was irreversibly inactivated by Cl-IMP (6-chloro-9-β-d-ribofuranosylpurine 5′-phosphate, 6-chloropurine ribotide). The inactivation reaction showed saturation kinetics. 6-Chloropurine riboside did not inactivate the enzyme. Inactivation by Cl-IMP was retarded by ligands that bind at the IMP-binding site. Their effectiveness was IMP>XMP>GMP»AMP. NAD+ did not protect the enzyme from modification. Inactivation of IMP dehydrogenase was accompanied by a change in λmax. of Cl-IMP from 263 to 290nm, indicating formation of a 6-alkylmercaptopurine nucleotide. The spectrum of 6-chloropurine riboside was not changed by IMP dehydrogenase. With excess Cl-IMP the increase in A290 with time was first-order. Thus it appears that Cl-IMP reacts with only one species of thiol at the IMP-binding site of the enzyme: 2–3mol of Cl-IMP were bound per mol of IMP dehydrogenase tetramer. Of ten mutant enzymes from guaB strains, six reacted with Cl-IMP at a rate similar to that for the native enzyme. The interaction was retarded by IMP. None of the mutant enzymes reacted with 6-chloropurine riboside. 5,5′-Dithiobis-(2-nitrobenzoic acid), iodoacetate, iodoacetamide and methyl methanethiosulphonate also inactivated IMP dehydrogenase. Reduced glutathione re-activated the methanethiolated enzyme, and 2-mercaptoethanol re-activated the enzyme modified by Cl-IMP. IMP did not affect the rate of re-activation of methanethiolated enzyme. Protective modification indicates that Cl-IMP, methyl methanethiosulphonate and iodoacetamide react with the same thiol groups in the enzyme. This is also suggested by the low incorporation of iodo[14C]acetamide into Cl-IMP-modified enzyme. Hydrolysis of enzyme inactivated by iodo[14C]acetamide revealed radioactivity only in S-carboxymethylcysteine. The use of Cl-IMP as a probe for the IMP-binding site of enzymes from guaB mutants is discussed, together with the possible function of the essential thiol groups.

scholarly journals Conversion of levoglucosan into glucose by the coordination of four enzymes through oxidation, elimination, hydration, and reduction

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Yuya Kuritani ◽  
Kohei Sato ◽  
Hideo Dohra ◽  
Seiichiro Umemura ◽  
Motomitsu Kitaoka ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Recombinant Proteins ◽  
Metabolic Pathway ◽  
Glycoside Hydrolase ◽  
Gene Locus ◽  
Glycoside Hydrolase Family ◽  
Sequential Reaction ◽  
Layer Chromatography ◽  
Hydrolysis Of ◽  
Hydrolase Family

AbstractLevoglucosan (LG) is an anhydrosugar produced through glucan pyrolysis and is widely found in nature. We previously isolated an LG-utilizing thermophile, Bacillus smithii S-2701M, and suggested that this bacterium may have a metabolic pathway from LG to glucose, initiated by LG dehydrogenase (LGDH). Here, we completely elucidated the metabolic pathway of LG involving three novel enzymes in addition to LGDH. In the S-2701M genome, three genes expected to be involved in the LG metabolism were found in the vicinity of the LGDH gene locus. These four genes including LGDH gene (lgdA, lgdB1, lgdB2, and lgdC) were expressed in Escherichia coli and purified to obtain functional recombinant proteins. Thin layer chromatography analyses of the reactions with the combination of the four enzymes elucidated the following metabolic pathway: LgdA (LGDH) catalyzes 3-dehydrogenation of LG to produce 3-keto-LG, which undergoes β-elimination of 3-keto-LG by LgdB1, followed by hydration to produce 3-keto-d-glucose by LgdB2; next, LgdC reduces 3-keto-d-glucose to glucose. This sequential reaction mechanism resembles that proposed for an enzyme belonging to glycoside hydrolase family 4, and results in the observational hydrolysis of LG into glucose with coordination of the four enzymes.

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