Affiliation:
1. Department of Material and Life Science1 and
2. Department of Biotechnology,2 Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, and
3. Department of Synthetic Chemistry and Biological Chemistry, Graduate School of Engineering, Kyoto University, Kyoto 606-8501,3 Japan
Abstract
ABSTRACT
The gene encoding subtilisin-like protease
T. kodakaraensis
subtilisin was cloned from a hyperthermophilic archaeon
Thermococcus kodakaraensis
KOD1.
T. kodakaraensis
subtilisin is a member of the subtilisin family and composed of 422 amino acid residues with a molecular weight of 43,783. It consists of a putative presequence, prosequence, and catalytic domain. Like bacterial subtilisins,
T. kodakaraensis
subtilisin was overproduced in
Escherichia coli
in a form with a putative prosequence in inclusion bodies, solubilized in the presence of 8 M urea, and refolded and converted to an active molecule. However, unlike bacterial subtilisins, in which the prosequence was removed from the catalytic domain by autoprocessing upon refolding,
T. kodakaraensis
subtilisin was refolded in a form with a putative prosequence. This refolded protein of recombinant
T. kodakaraensis
subtilisin which is composed of 398 amino acid residues (Gly
−82
to Gly
316
), was purified to give a single band on a sodium dodecyl sulfate (SDS)-polyacrylamide gel and characterized for biochemical and enzymatic properties. The good agreement of the molecular weights estimated by SDS-polyacrylamide gel electrophoresis (44,000) and gel filtration (40,000) suggests that
T. kodakaraensis
subtilisin exists in a monomeric form.
T. kodakaraensis
subtilisin hydrolyzed the synthetic substrate
N
-succinyl-Ala-Ala-Pro-Phe-
p
-nitroanilide only in the presence of the Ca
2+
ion with an optimal pH and temperature of pH 9.5 and 80°C. Like bacterial subtilisins, it showed a broad substrate specificity, with a preference for aromatic or large nonpolar P1 substrate residues. However, it was much more stable than bacterial subtilisins against heat inactivation and lost activity with half-lives of >60 min at 80°C, 20 min at 90°C, and 7 min at 100°C.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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