Purification and kinetic behavior of glucose isomerase from Streptomyces lividans RSU26

• Published in: Saudi journal of biological sciences Vol. 27; no. 4; pp. 1117 - 1123
• Main Authors: Rengasamy, Sathya, Subramanian, Mohan Raj, Perumal, Varalakshmi, Ganeshan, Shakambari, Al Khulaifi, Manal M., AL-Shwaiman, Hind A., Elgorban, Abdallah M., Syed, Asad, Thangaprakasam, Ushadevi
• Format: Journal Article
• Language: English
• Published: Saudi Arabia Elsevier B.V 01.04.2020; Elsevier
• Subjects: Glucose isomerase; Kinetics; Optimization; Purification; Streptomyces; Streptomyces; Purification; Kinetics; Glucose isomerase; Optimization
• ISSN: 1319-562X; 2213-7106
• DOI: 10.1016/j.sjbs.2019.12.024

Glucose isomerase (GI), an enzyme with deserved high potential in the world market. GI plays a major role in high Fructose Corn Syrup Production (HFCS). HFCS is used as a sweetener in food and pharmaceutical industries. Streptomyces are well-known producers of various industrially valuable enzymes, including Glucose isomerase. Currently, recombinant strains have been available for the production of various enzymes, but it has limitation in the large scale production. Therefore, identifying effective streptomyces strains have emerged. The current study, the novel S. lividans RSU26 was isolated from a marine source and optimized its potential to produce glucose isomerase at different physical and chemical conditions. The optimum pH and temperature for GI and biomass production were 7.5 and 35 °C, respectively at 96 h. Characterization study revealed that the approximate molar mass of GI was 43 kDa for monomeric and 170 kDa for tetrameric forms. Kinetic behavior exhibits Km, and Vmax values for the conversion of fructose to glucose conversion were 48.8 mM and 2.54 U mg−1 at 50 °C and glucose to fructose were 29.4 mM and 2.38 U mg−1 at 65 °C protein, respectively. Therefore, the present study suggested that the wild–type S. lividans RSU26 has strong potential to produce glucose isomerase for various industrial applications.