The influence of N-glycosylation on biochemical properties of Amy1, an α-amylase from the yeast Cryptococcus flavus
The yeast Cryptococcus flavus secretes a glycosylated α-amylase (Amy1) when grown in a starch-containing medium. The effects of N-glycosylation on secretion, enzyme activity, and stability of this glycoprotein were studied. Addition of tunicamycin (TM) to the medium at a concentration higher than 0....
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Published in | Carbohydrate research Vol. 344; no. 13; pp. 1682 - 1686 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
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08.09.2009
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Abstract | The yeast
Cryptococcus flavus secretes a glycosylated α-amylase (Amy1) when grown in a starch-containing medium. The effects of N-glycosylation on secretion, enzyme activity, and stability of this glycoprotein were studied. Addition of tunicamycin (TM) to the medium at a concentration higher than 0.5
μg
mL
−1 affected
C. flavus growth. Amy1 activity increased by 55% in the intracellular fraction after
C. flavus growth in the presence of 0.5
μg
mL
−1 TM. SDS–PAGE and gel activity detection showed that native enzyme and deglycosylated enzyme had apparent molecular mass of 68 and 64.5
kDa, respectively. The N-glycosylation process did not affect either optimum pH or optimum temperature. The
K
M values of native and non-glycosylated α-amylases were 0.052 and 0.098
mg
mL
−1, and
V
max values were 0.038 and 0.047
mg
min
−1, respectively. However, the non-glycosylated form was more sensitive to inactivation by both the proteolytic enzyme trypsin and high temperature. Furthermore, the activity of the non-glycosylated enzyme was affected by Hg
2+ and Cu
2+ suggesting that N-glycosylation is involved in the folding of Amy1. |
---|---|
AbstractList | The yeast
Cryptococcus flavus secretes a glycosylated α-amylase (Amy1) when grown in a starch-containing medium. The effects of N-glycosylation on secretion, enzyme activity, and stability of this glycoprotein were studied. Addition of tunicamycin (TM) to the medium at a concentration higher than 0.5
μg
mL
−1 affected
C. flavus growth. Amy1 activity increased by 55% in the intracellular fraction after
C. flavus growth in the presence of 0.5
μg
mL
−1 TM. SDS–PAGE and gel activity detection showed that native enzyme and deglycosylated enzyme had apparent molecular mass of 68 and 64.5
kDa, respectively. The N-glycosylation process did not affect either optimum pH or optimum temperature. The
K
M values of native and non-glycosylated α-amylases were 0.052 and 0.098
mg
mL
−1, and
V
max values were 0.038 and 0.047
mg
min
−1, respectively. However, the non-glycosylated form was more sensitive to inactivation by both the proteolytic enzyme trypsin and high temperature. Furthermore, the activity of the non-glycosylated enzyme was affected by Hg
2+ and Cu
2+ suggesting that N-glycosylation is involved in the folding of Amy1. The yeast Cryptococcus flavus secretes a glycosylated alpha-amylase (Amy1) when grown in a starch-containing medium. The effects of N-glycosylation on secretion, enzyme activity, and stability of this glycoprotein were studied. Addition of tunicamycin (TM) to the medium at a concentration higher than 0.5 microg mL(-1) affected C. flavus growth. Amy1 activity increased by 55% in the intracellular fraction after C. flavus growth in the presence of 0.5 microg mL(-1) TM. SDS-PAGE and gel activity detection showed that native enzyme and deglycosylated enzyme had apparent molecular mass of 68 and 64.5 kDa, respectively. The N-glycosylation process did not affect either optimum pH or optimum temperature. The K(M) values of native and non-glycosylated alpha-amylases were 0.052 and 0.098 mg mL(-1), and V(max) values were 0.038 and 0.047 mg min(-1), respectively. However, the non-glycosylated form was more sensitive to inactivation by both the proteolytic enzyme trypsin and high temperature. Furthermore, the activity of the non-glycosylated enzyme was affected by Hg(2+) and Cu(2+) suggesting that N-glycosylation is involved in the folding of Amy1. |
Author | Torres, Fernando Araripe Gonçalves de Moraes, Lídia Maria Pepe Galdino, Alexsandro Sobreira Ramada, Marcelo Henrique Soller do Nascimento Silva, Roberto Ulhoa, Cirano José de Barros, Manoel Cardoso |
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Cites_doi | 10.1146/annurev.bi.56.070187.002433 10.1016/0003-2697(76)90527-3 10.1007/s002849900348 10.1016/0167-4838(88)90192-6 10.1139/m87-122 10.1016/j.carres.2007.10.014 10.1186/1475-2859-5-41 10.1007/s10529-006-9150-3 10.1038/227680a0 10.1002/elps.1150080203 10.1006/prep.2000.1348 10.1016/S0378-1097(03)00955-8 10.1007/BF02660119 10.1016/S0304-4165(01)00170-2 10.1016/0003-9861(88)90383-9 10.1093/glycob/cwj099 10.1016/j.bbapap.2005.03.011 10.1111/j.1574-6968.2007.01059.x |
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Snippet | The yeast
Cryptococcus flavus secretes a glycosylated α-amylase (Amy1) when grown in a starch-containing medium. The effects of N-glycosylation on secretion,... The yeast Cryptococcus flavus secretes a glycosylated alpha-amylase (Amy1) when grown in a starch-containing medium. The effects of N-glycosylation on... |
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SubjectTerms | alpha-Amylases - chemistry alpha-Amylases - isolation & purification alpha-Amylases - metabolism Cell Proliferation - drug effects Cryptococcus - cytology Cryptococcus - enzymology Cryptococcus flavus Extracellular Space - drug effects Extracellular Space - metabolism Glycosylation - drug effects Intracellular Space - drug effects Intracellular Space - metabolism Nitrogen - metabolism Tunicamycin Tunicamycin - pharmacology α-Amylase, N-glycosylation |
Title | The influence of N-glycosylation on biochemical properties of Amy1, an α-amylase from the yeast Cryptococcus flavus |
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