Freundlieb S, Ehmann U, Boos W
Department of Biology, University of Konstanz, Federal Republic of Germany.
J Biol Chem. 1988 Jan 5;263(1):314-20.
LamB, an outer membrane protein of Escherichia coli, is a component of the maltose-maltooligosaccharide transport system. We used p-nitrophenyl-alpha-D-maltohexaoside, a chromogenic analog of maltohexaose, and a periplasmic amylase that hydrolyzes this compound to study the LamB-mediated diffusion of p-nitrophenyl-alpha-D-maltohexaoside into the periplasm. Using this approach, we were able to characterize LamB in vivo as a saturable channel for maltooligosaccharides. Permeation through LamB follows Michaelis-Menten kinetics, with a Km of 0.13 mM and a Vmax of 3.3 nmol/min/10(9) cells. Previous studies suggested that maltose-binding protein increases the rate of maltooligosaccharide diffusion through LamB. We show here that, at least in strains that are unable to transport maltooligosaccharides into the cytoplasm, maltose-binding protein does not influence the rate of substrate diffusion. The periplasmic amylase had been previously described as being of the alpha-type. We have now purified this protein and analyzed its mode of action using chromogenic maltooligosaccharides of varying length. Analysis of the hydrolytic products revealed that the enzyme recognizes its substrate from the nonreducing end and preferentially liberates maltohexaose, in contrast to the behavior of classical alpha-amylases that are endohydrolases. Using p-nitrophenyl-alpha-D-maltohexaoside as a substrate, we determined a Km of 3 microM and a Vmax of 0.14 mumol/min/mg of protein.
LamB是大肠杆菌的一种外膜蛋白,是麦芽糖-麦芽寡糖转运系统的一个组成部分。我们使用对硝基苯基-α-D-麦芽六糖苷(麦芽六糖的一种显色类似物)和一种能水解该化合物的周质淀粉酶,来研究LamB介导的对硝基苯基-α-D-麦芽六糖苷向周质的扩散。通过这种方法,我们能够在体内将LamB表征为麦芽寡糖的可饱和通道。通过LamB的渗透遵循米氏动力学,Km为0.13 mM,Vmax为3.3 nmol/分钟/10⁹个细胞。先前的研究表明,麦芽糖结合蛋白可提高麦芽寡糖通过LamB的扩散速率。我们在此表明,至少在无法将麦芽寡糖转运到细胞质中的菌株中,麦芽糖结合蛋白不会影响底物的扩散速率。周质淀粉酶先前被描述为α型。我们现已纯化了该蛋白,并使用不同长度的显色麦芽寡糖分析了其作用模式。对水解产物的分析表明,与作为内切酶的经典α淀粉酶的行为相反,该酶从非还原端识别其底物,并优先释放麦芽六糖。以对硝基苯基-α-D-麦芽六糖苷为底物,我们测定出Km为3 μM,Vmax为0.14 μmol/分钟/毫克蛋白。