caa a22 4500 606212647 CHVBK 20210128101043.0 cr unu---uuuuu 210128e20151001xx s 000 0 eng 10.1007/s10295-015-1625-6 doi (NATIONALLICENCE)springer-10.1007/s10295-015-1625-6 Characterization of a novel alkaline arylsulfatase from Marinomonas sp. FW-1 and its application in the desulfation of red seaweed agar [Elektronische Daten] [Xueyan Wang, Delin Duan, Jiachao Xu, Xin Gao, Xiaoting Fu] A bacterial strain capable of hydrolyzing sulfate ester bonds of p-nitrophenyl sulfate (pNPS) and agar was isolated from the coast area of Qingdao, China. It was identified as Marinomonas based on its 16S rRNA gene sequence and named as Marinomonas sp. FW-1. An arylsulfatase with a recovery of 13% and a fold of 12 was purified to a homogeneity using ion exchange and gel filtration chromatographies. The enzyme was composed of a single polypeptide chain with the molecular mass of 33kDa estimated using SDS-PAGE. The optimal pH and temperature of arylsulfatase were pH 9.0 and 45, respectively. Arylsulfatase was stable over pH 8-11 and at temperature below 55°C. The K m and V max of this enzyme for the hydrolysis of pNPS were determined to be 13.73 and 270.27μM/min, respectively. The desulfation ratio against agar from red seaweed Gelidium amansii and Gracilaria lemaneiformis were 86.11 and 89.61%, respectively. There was no difference between the DNA electrophoresis spectrum on the gel of the arylsulfatase-treated G. amansii agar and that of the commercial agarose. Therefore, this novel alkaline arylsulfatase might have a great potential for application in enzymatic conversion of agar to agarose. Society for Industrial Microbiology and Biotechnology, 2015 Arylsulfatase nationallicence Desulfation nationallicence Agarose nationallicence Purification nationallicence Characterization nationallicence Wang Xueyan College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut Duan Delin Institute of Oceanology, Chinese Academy of Sciences, 266071, Qingdao, China aut Xu Jiachao College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut Gao Xin College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut Fu Xiaoting College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/10(2015-10-01), 1353-1362 1367-5435 42:10<1353 2015 42 10295 https://doi.org/10.1007/s10295-015-1625-6 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s10295-015-1625-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wang Xueyan College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut NATIONALLICENCE 700 1- Duan Delin Institute of Oceanology, Chinese Academy of Sciences, 266071, Qingdao, China aut NATIONALLICENCE 700 1- Xu Jiachao College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut NATIONALLICENCE 700 1- Gao Xin College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut NATIONALLICENCE 700 1- Fu Xiaoting College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, 266003, Qingdao, China aut NATIONALLICENCE 773 0- Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/10(2015-10-01), 1353-1362 1367-5435 42:10<1353 2015 42 10295