来自紫青霉AIU 063的乙醇氧化酶的生产与特性研究

Production and characterization of alcohol oxidase from Penicillium purpurescens AIU 063.

作者信息

Isobe Kimiyasu, Takahashi Toyofumi, Ogawa Jun, Kataoka Michihiko, Shimizu Sakayu

机构信息

Department of Agro-bioscience, Iwate University, Ueda 3-18-8, Morioka 020-8550, Japan.

出版信息

J Biosci Bioeng. 2009 Feb;107(2):108-12. doi: 10.1016/j.jbiosc.2008.10.015.

DOI:10.1016/j.jbiosc.2008.10.015

PMID:19217545

Abstract

A filamentous fungus belonging to Penicillium purpurescens was isolated as a strain grown well in methanol medium. The strain produced an alcohol oxidase (AOD), which oxidizes short-chain primary alcohols and ethylene glycol, by incubation with a medium containing not only methanol, but also ethanol, ethylene glycol, glycerol or glucose. This AOD belonged to the same group as AOD from methylotrophic yeast, but some properties were different from AODs from methylotrophic yeast and other fungi. Thus, this enzyme consisted of four identical subunits of 66 kDa, while AODs from methylotrophic yeasts were of eight subunits. The enzyme activity was enhanced to two-fold by incubation at pH 6.0 and 40 degrees C for 60 min, whereas the K(m) values for ethanol and ethylene glycol did not change.

摘要

一株属于紫青霉的丝状真菌被分离出来，该菌株在甲醇培养基中生长良好。通过在不仅含有甲醇，还含有乙醇、乙二醇、甘油或葡萄糖的培养基中培养，该菌株产生了一种醇氧化酶（AOD），它能氧化短链伯醇和乙二醇。这种AOD与甲基营养型酵母的AOD属于同一类，但某些特性与甲基营养型酵母和其他真菌的AOD不同。因此，这种酶由四个66 kDa的相同亚基组成，而甲基营养型酵母的AOD由八个亚基组成。在pH 6.0和40℃下孵育60分钟后，酶活性提高到两倍，而乙醇和乙二醇的K(m)值没有变化。