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Isolation of alkalophilic CGTase-producing bacteria and characterization of cyclodextrin-glycosyltransferase

Authors :
lma Hiroko Higuti
Simone Wichert Grande
Roberta Sacco
Aguinaldo José do Nascimento
Source :
Brazilian Archives of Biology and Technology, Vol 46, Iss 2, Pp 183-186 (2003)
Publication Year :
2003
Publisher :
Instituto de Tecnologia do Paraná (Tecpar), 2003.

Abstract

One hundred and twenty five soil samples were collected from the regions of roots of corn, cassava, potato, bean, sugar cane, soya, and pumpkin. From these, 75 strains were isolated that produced a yellowish halo surrounding the colonies, due to a phenolphtalein-cyclodextrin (CD) complex, and these were selected as alkalophilic CGTase-producing bacteria. All the 75 strains were identified as Bacillus firmus by microscopy and biochemical tests. The activity of the CGTase's varied from 2² to 2(10) dilutions,when assayed by CD-trichloroethylene (TCE)-complex precipitation. Strain 31 that produced the enzyme at the higher level was selected, and its enzyme was partially purified by starch adsorption (x 17) in a yield of 51%. Maximum enzyme activity occurred at pH 5.5 and 8.5. At pH 5.5, the optimum temperature was 60°C. On increased from 30°C to 85°C, the thermodynamic parameter for activation energy was 8.27 kcal.mol-1. The enzyme was inhibited by Ca2+, Mg2+, Fe2+, Cu2+, Mn2+, and Zn2+.Foram coletadas 125 amostras de solo de raízes de milho, mandioca, batata, feijão, cana-de-açúcar, soja e abóbora. Destas, 75 cepas foram isoladas por desenvolverem um halo amarelo ao redor das colônias, devido a formação do complexo fenoftaleína-ciclodextrina (CD) sendo selecionadas como bactérias alcalofílicas produtoras de CGTase (EC 2.4.1.19).Todas as 75 cepas foram identificadas como Bacillus firmus por microscopia e testes bioquímicos. Quando ensaiada por precipitação com tricloroetileno a atividade da CGTase variou de diluição de 2² a 2(10). A cepa 31 foi selecionada devido a elevada produção de enzima, sendo esta parcialmente purificada por adsorção em amido (17 vezes) com uma recuperação de 51%. A máxima atividade enzimática ocorreu em pH 5,5 e 8,5. Em pH 5,5, a temperatura ótima foi de 60° C. Sob o aumento de 30° C a 85° C, o parâmetro de energia de ativação foi de 8,27 kcal.mol-1. A enzima foi inibida por Ca2+, Mg2+, Fe2+, Cu2+, Mn2+ e Zn2+.

Details

Language :
English
ISSN :
15168913 and 16784324
Volume :
46
Issue :
2
Database :
Directory of Open Access Journals
Journal :
Brazilian Archives of Biology and Technology
Publication Type :
Academic Journal
Accession number :
edsdoj.1bfd4c5cd61435eb6d4cf44db226829
Document Type :
article
Full Text :
https://doi.org/10.1590/S1516-89132003000200007