Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Protective Effect of Biological Osmolytes against Heat- and Chaotropic Agent-Induced Denaturation of Bacillus licheniformis γ-Glutamyl Transpeptidase

  • Lo, Huei-Fen (Department of Food Science and Technology, Hungkuang University) ;
  • Chi, Meng-Chun (Department of Applied Chemistry, National Chiayi University) ;
  • Lin, Min-Guan (Institute of Molecular Biology, Academia Sinica) ;
  • Lan, Yuan-Gin (Department of Applied Chemistry, National Chiayi University) ;
  • Wang, Tzu-Fan (Department of Applied Chemistry, National Chiayi University) ;
  • Lin, Long-Liu (Department of Applied Chemistry, National Chiayi University)
  • Received : 2018.05.08
  • Accepted : 2018.07.04
  • Published : 2018.09.28
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Abstract

In the present study, the stabilizing effect of four different biological osmolytes on Bacillus licheniformis ${\gamma}$-glutamyl transpeptidase (BlGGT) was investigated. BlGGT appeared to be stable under temperatures below $40^{\circ}C$, but the enzyme retained less than 10% of its activity at $60^{\circ}C$. The tested osmolytes exhibited different degrees of effectiveness against temperature inactivation of BlGGT, and sucrose was found to be the most effective among these. The use of circular dichroism spectroscopy for studying the secondary structure of BlGGT revealed that the temperature-induced conformational change of the protein molecule could be prevented by the osmolytes. Consistently, the molecular structure of the enzyme was essentially conserved by the osmolytes at elevated temperatures as monitored by fluorescence spectroscopy. Sucrose was further observed to counteract guanidine hydrochloride (GdnHCl)-and urea-induced denaturation of BlGGT. Taken together, we observed evidently that some well-known biological osmolytes, especially sucrose, make a dominant contribution to the structural stabilization of BlGTT.

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References

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