PARTIAL PURIFICATION AND CHARACTERIZATION OF AN EXTRACELLULAR METALLOPEPTIDASE PRODUCED BY Bacillus amyloliquefaciens FE-K1

Fundagül EREM; Mehmet İNAN; Barçın KARAKAŞ BUDAK; Muharrem CERTEL

doi:https://doi.org/10.23902/trkjnat.647525

Article Details

PARTIAL PURIFICATION AND CHARACTERIZATION OF AN EXTRACELLULAR METALLOPEPTIDASE PRODUCED BY Bacillus amyloliquefaciens FE-K1

Authors:

Fundagül EREM | Mehmet İNAN | Barçın KARAKAŞ BUDAK | Muharrem CERTEL

Publisher:

Trakya University

Main Topics:

Food technology

Journal:

Trakya University Journal of Natural Sciences 2020 Vol.21 Issue 1, pp.47-61

Document Type:

Article

Publication Date:

4/2020

Document Language:

English

Document ID (Org No.):

2000679082

Frequency:

Bi-Annual

eISSN:

2528-9691

DOI:

https://doi.org/10.23902/trkjnat.647525

Abstract:

 


The aim of this study was to purify and characterize the peptidase of Bacillus amyloliquefaciens (Fukumoto) (strain FE-K1) isolated from ropey bread. Peptidases were purified from crude enzyme solution by affinity chromatography with an efficiency of 25 % and a purification coefficient of 1.53. The optimum pH of partially purified peptidase (PPPase) solution was determined as 7.5 and the peptidases retained approximately 90 % of their initial activity in the pH range 7.0-8.5 following incubation at 37°C for 2 h. The optimum temperature for the PPPase was 60°C. The approximate molecular weight of the PPPase was determined as 36 kDa. Inactivation of the PPPase in the presence of O-FEN and EDTA showed them to be metallopeptidases and 5 mM of K+1 and 5 mM of Mn+2 ions increased the enzyme activity by 4 % and 6.15 %, respectively. The presence of Hg+2, Fe+3 and SDS (0.1-1.0 % w/v) caused inactivation whereas the enzyme retained most of its activity in the presence of 0.1-1.0 % (v/v) Triton X-100, Tween 20 and Tween 80 and 1-20 % (v/v) xylene, ethanol, acetone and acetonitrile. Characterization of the PPPase revealed the enzyme as a neutral serine metallopeptidase compatible with some organic solvents and surfactants.


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Bu çalışmanın amacı, sünmüş ekmeklerden izole edilen Bacillus amyloliquefaciens (Fukumoto) (suş FE-K1) ile elde edilen peptidazı saflaştırmak ve karakterize etmektir. Peptidazlar ham enzim çözeltisinden afinite kromatografisi ile % 25 verim ve 1,53 saflaştırma katsayısı ile saflaştırılmıştır. Kısmi olarak saflaştırılmış peptidaz (PPPaz) çözeltisinin optimum pH değeri 7,5 olarak tespit edilmiş olup, pH 7,5-8,0 aralığında peptidaz, 37°C’de 2 saat inkübasyonun ardından başlangıç aktivitesini yaklaşık % 90 oranında korumuştur. PPPaz’ın optimum sıcaklığı 60°C’dir. PPPaz’ın yaklaşık molekül ağırlığı 36 kDa olarak belirlenmiştir. PPPaz’ın O-FEN ve EDTA varlığında inaktive olması, enzimin metallopeptidaz olduğunu göstermiştir. Ayrıca 5 mM K+1 ve 5 mM Mn+2, enzimin aktivitesini sırasıyla % 4 ve % 6,15 oranında artırmıştır. Hg+2, Fe+3 ve SDS (% 0,1-1,0 w/v) varlığı enzimin inaktivasyonuna neden olurken, % 0,1-1,0 (v/v) Triton X-100, Tween 20 ve Tween 80; ve % 1-20 (v/v) ksilen, etanol, aseton ve asetonitril varlığında enzim aktivitesini büyük ölçüde korumuştur. PPPaz’ın karakterizasyonu, enzimin bazı organik çözücü ve yüzey aktif maddelerle ile uyumlu nötr bir serin metalopeptidaz olduğunu ortaya çıkarmıştır.

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Article Details

PARTIAL PURIFICATION AND CHARACTERIZATION OF AN EXTRACELLULAR METALLOPEPTIDASE PRODUCED BY Bacillus amyloliquefaciens FE-K1

Authors: Fundagül EREM | Mehmet İNAN | Barçın KARAKAŞ BUDAK | Muharrem CERTEL

Publisher: Trakya University

Main Topics: Food technology

Journal: Trakya University Journal of Natural Sciences 2020 Vol.21 Issue 1, pp.47-61

Document Type: Article

Publication Date: 4/2020

Document Language: English

Document ID (Org No.): 2000679082

Frequency: Bi-Annual

eISSN: 2528-9691

DOI: https://doi.org/10.23902/trkjnat.647525

Issues

Authors:

Fundagül EREM | Mehmet İNAN | Barçın KARAKAŞ BUDAK | Muharrem CERTEL

Publisher:

Trakya University

Main Topics:

Food technology

Journal:

Trakya University Journal of Natural Sciences 2020 Vol.21 Issue 1, pp.47-61

Document Type:

Article

Publication Date:

4/2020

Document Language:

English

Document ID (Org No.):

2000679082

Frequency:

Bi-Annual

eISSN:

2528-9691

DOI:

https://doi.org/10.23902/trkjnat.647525