caa a22 4500 465822630 CHVBK 20180323112139.0 cr unu---uuuuu 170327e19900201xx s 000 0 eng 10.1007/BF00173724 doi (NATIONALLICENCE)springer-10.1007/BF00173724 Purification and characterization of acid urease from Lactobacillus fermentum [Elektronische Daten] [Shigeya Kakimoto, Yasuhiro Sumino, Kenji Kawahara, Eiichirou Yamazaki, Isamu Nakatsui] Summary: Acid urease was purified to an electrophoretically homogeneous state, and the molecular weight was estimated to be 220 000. The enzyme consisted of three kinds of subunits, designated α, β and λ, with molecular weights of 67 000, 16 800 and 8600, respectively, in a (α1 \2λ1)2 structure. The isoelectric point of the enzyme was 4.8. The nickel content was found to be 1.9 atoms of nickel per α1β2λ1 unit. The amino acid profile was different from those of known bacterial neutral ureases. The enzyme was most active at pH 2 and around 65° C. It was stable between pH 3 and 9, and below 50° C. The K m for urea was 2.7 mM at pH 2. The enzyme activity was inhibited by Ag+, Hg2+, Cu2+, p-chloromercuribenzoate and acetohydroxamate. The enzyme was separated into three subunits by reverse phase HPLC. The amino terminal amino acid sequences of the subunits α, β and λ were Ser-Phe-Asp-Met-, Met-Val-Pro-Gly- and Met-Arg-Leu-Thr-, respectively. Springer-Verlag, 1990 Kakimoto Shigeya Microbiology Research Laboratories, Research and Development Division, Takeda Chemical Industries, 17-85, Juso-honmachi 2-chome, Yodogawa-ku, 532, Osaka, Japan aut Sumino Yasuhiro Microbiology Research Laboratories, Research and Development Division, Takeda Chemical Industries, 17-85, Juso-honmachi 2-chome, Yodogawa-ku, 532, Osaka, Japan aut Kawahara Kenji Biotechnology Research Laboratories, Research and Development Division, Takeda Chemical Industries, 17-85, Juso-honmachi 2-chome, Yodogawa-ku, 532, Osaka, Japan aut Yamazaki Eiichirou Food Research Laboratories, Food Products Division, Takeda Chemical Industries, 1-5, Aioi-machi, Takasago-cho, 676, Takasago, Japan aut Nakatsui Isamu Food Research Laboratories, Food Products Division, Takeda Chemical Industries, 1-5, Aioi-machi, Takasago-cho, 676, Takasago, Japan aut Applied Microbiology and Biotechnology Springer-Verlag 32/5(1990-02-01), 538-543 0175-7598 32:5<538 1990 32 253 https://doi.org/10.1007/BF00173724 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00173724 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kakimoto Shigeya Microbiology Research Laboratories, Research and Development Division, Takeda Chemical Industries, 17-85, Juso-honmachi 2-chome, Yodogawa-ku, 532, Osaka, Japan aut NATIONALLICENCE 700 1- Sumino Yasuhiro Microbiology Research Laboratories, Research and Development Division, Takeda Chemical Industries, 17-85, Juso-honmachi 2-chome, Yodogawa-ku, 532, Osaka, Japan aut NATIONALLICENCE 700 1- Kawahara Kenji Biotechnology Research Laboratories, Research and Development Division, Takeda Chemical Industries, 17-85, Juso-honmachi 2-chome, Yodogawa-ku, 532, Osaka, Japan aut NATIONALLICENCE 700 1- Yamazaki Eiichirou Food Research Laboratories, Food Products Division, Takeda Chemical Industries, 1-5, Aioi-machi, Takasago-cho, 676, Takasago, Japan aut NATIONALLICENCE 700 1- Nakatsui Isamu Food Research Laboratories, Food Products Division, Takeda Chemical Industries, 1-5, Aioi-machi, Takasago-cho, 676, Takasago, Japan aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 32/5(1990-02-01), 538-543 0175-7598 32:5<538 1990 32 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer