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Four proteins (C1, C2, C3 and C4) with a chitin binding domain have been purified from European chestnut (Castanea sativaMill.) plantlets grown in vitro. Three of the proteins C2, C3 and C4 have chitinase activity. C3 from its N-terminal sequence is a Class I basic chitinase with high sequence homology with other Class I chitinases from chestnut cotyledons and other plants. Antifungal tests showed that C1, C3 and C4 inhibit hyphal growth of the chestnut blight fungus Cryphonectria parasiticain culture. The proteins were much more effective in inhibiting the hypovirulent form of the fungus than the virulent form, suggesting that the Hypovirusinduced effect on virulence may be due to changes in the susceptibility of C. parasiticato host defense responses.

A constitutive β-galactosidase has been localized in the cytosol of thermoacidophilic bacterium Caldariella acidophila. Cells have been entrapped in polyacrylamide gel with full retention of enzymic activity; no activity decrease is observed after 8 months of storage. Enzyme properties in entrapped cells are similar to those of the free enzyme. A 73% hydrolysis of lactose has been achieved in a continuous system on a 2 ml entrapped cell column operating at 70°C; half life in these conditions is 30 days.

Cells of thermophilic archaebacterium Caldariella acidophilahave been trapped in chicken egg white by co-crosslinking with glutaraldehyde. The activity of cytosolic β-galactosidase in trapped cells has been followed by varying temperature, pH, organic solvents. A biocatalyst with magnetic properties has been prepared by including magnetite in the resin.

Glucose dehydrogenase has been purified to homogeneity from cell extracts of the extreme thermoacidophilic archaebacterium Sulfolobus solfataricus. The enzyme utilizes both NAD+ and NADP+ as coenzyme and catalyses the oxidation of several monosaccharides to the corresponding glyconic acid. Substrate specificity and oxidation rate depend on the coenzyme present; when NAD+ is used, the enzyme binds and oxidizes specifically sugars presenting equatorial orientation of hydroxy groups at C-2, C-3 and C-4. The Mr of the native enzyme is 124,000 and decreases to about 60,000 in the presence of 6 M-guanidinium chloride and to about 30,000 in the presence of 5% (w/v) SDS. The enzyme shows maximal activity at pH 9, 77 degrees C and 20 mM-Mg2+, -Mn2+ or -Ca2+ and is fairly stable in the presence of chaotropic agents and water-miscible organic solvents such as methanol or acetone.

Sulfolobus solfataricus is a thermophilic archaebacterium able to grow at 87 degrees C and pH 3.5 on glucose as sole carbon source. The organism metabolizes glucose by two main routes. The first route involves an ATP-dependent phosphorylation to give glucose 6-phosphate, which readily isomerizes to fructose 6-phosphate. In the second route, glucose is converted into gluconate by an NAD+-dependent dehydrogenation; gluconate is then dehydrated to 2-keto-3-deoxygluconate, which, in turn, is cleaved to pyruvate and glyceraldehyde. Each metabolic step has been tested in vitro at 70 degrees C on dialysed homogenates or partially purified fractions; minimal requirements of single enzymes have been evaluated. Identification of the intermediates is based on chromatographic, spectroscopic and/or synthetic evidence and on specific enzymic assays. The oxidative breakdown of glucose to pyruvate occurring in S. solfataricus differs from the Entner-Doudoroff pattern in that there is an absence of any phosphorylation step.

The highly purified alpha-amylase from Tenebrio molitor L. larva (yellow mealworm) reversibly combines with two closely related homogeneous glycoprotein inhibitors, one dimeric (termed ‘inhibitor 0.19’) and one monomeric (termed ‘inhibitor 0.28’), from wheat flour. As established by means of difference spectroscopy and kinetic studies, molar combining ratios for the amylase–inhibitor-0.19 and amylase-inhibitor-0.28 complexes were 1:1 and 1:2 respectively. Two amylase–inhibitor-0.19 complexes with slightly different retention volumes on Bio-Gel P-300 and only one amylase–inhibitor-0.28 complex were observed. Dissociation constants of the amylase–inhibitor-0.19 and amylase–inhibitor-0.28 complexes were 0.85 nM and 0.13 nM respectively. A strong tendency of both complexes to precipitate under an ultracentrifugal field was observed; the minimum molecular weight calculated for the two complexes under such conditions was approx. 95 000. The two complexes showed difference spectra indicating involvement of structurally related or identical tryptophyl side chains in the binding of inhibitors 0.28 and 0.19 to the amylase. A model summarizing the main features of the inhibition of the insect amylase by the two wheat protein inhibitors is proposed.

The amylase from Tenebrio molitor L. larvae (yellow mealworm) was characterized according to a number of its molecular and catalytic properties. The insect amylase is a single polypeptide chain with mol.wt. 68000, an isoelectric point of 4.0 and a very low content of sulphur-containing amino acids. The enzyme is a Ca2+-protein and behaves as an α-amylase. Removal of Ca2+ by exhaustive dialysis against water causes the irreversible inactivation of the enzyme. Moreover, the enzyme is activated by the presence in the assay mixture of Cl-, or some other inorganic anions that are less effective than Cl-, and is inhibited by F-. Optimal conditions of pH and temperature for the enzymic activity are 5.8 and 37 degrees C. The insect amylase exhibits an identical kinetic behaviour toward starch, amylose and amylopectin; the enzyme hydrolyses glycogen with a higher affinity constant. Compared with the non-insect α-amylases described in the literature, Tenebrio molitor amylase has a lower affinity for starch.

Bacillus acidocaldarius Agnano 101 produces an inducible thermoacidophilic alpha-amylase. The enzyme production occurs during the stationary phase of growth in the presence of compounds with alpha-1,4-glucosidic linkages. The enzymatic activity is both present in the culture medium and associated with the cells; the enzymes purified from both sources show identical molecular and catalytic properties. The purified amylase has a single polypeptide chain of molecular weight 68,000 and behaves like an alpha-amylase with affinity constants for starch and related substances of 0.8 to 0.9 mg/ml. The pH and temperature optima for activity are 3.5 and 75degreesC, respectively. The amylase is stable at acidic pH (below 4.5). Its thermal stability is strictly dependent upon protein concentration; the half-life at 60degreesC of the amylase in a 70-mug/ml solution is about 5 days.