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3.5.1.11: penicillin amidase

This is an abbreviated version!
For detailed information about penicillin amidase, go to the full flat file.

Word Map on EC 3.5.1.11

Reaction

penicillin
+
H2O
=
a carboxylate
 +
6-aminopenicillanate

Synonyms

ACPGA001 PGA, AfPGA, alpha-acylamino-beta-lactam acylhydrolase, amidase, amidohydrolase, ampicillin acylase, AuAAC, benzylpenicillin acylase, BmPGA, Eca3205, KcPGA, maPGA, More, novozym 217, PA, PAC, penicillin acylase, penicillin amidase, Penicillin amidohydrolase, penicillin G acylase, Penicillin G amidase, Penicillin G amidohydrolase, penicillin V acylase, Penicillin V amidase, penicillin-G acylase, PGA, PGA650, PVA, semacylase, Sm-PVA, YxeI

ECTree

     3 Hydrolases
         3.5 Acting on carbon-nitrogen bonds, other than peptide bonds
             3.5.1 In linear amides
                3.5.1.11 penicillin amidase

Source Tissue

Source Tissue on EC 3.5.1.11 - penicillin amidase

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SOURCE TISSUE
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
SOURCE
-
1000 U/ml, 10 mg/ml
Manually annotated by BRENDA team
-
51 g/l of casein hydrolyzed with Alcalase and 2.7 g/l of phenylacetic acid (PhAc), the following carbon substrates are tested, individually and combined: glucose, glycerol, and lactose (present in cheese whey). Glycerol and glucose are effective nutrients for the microorganism growth but delay the penicillin G acylase production. Cheese whey always increases enzyme production and cell mass. However lactose (present in cheese whey) is not a significant carbon source for Bacillus megaterium. Phenylacetic acid, amino acids, and small peptides present in the hydrolyzed casein are the actual carbon sources for enzyme production. Replacement of hydrolyzed casein by free amino acids, 10.0 g/l, leads to a significant increase in enzyme production (approximately 150%), with a preferential consumption of alanine, aspartic acid, glycine, serine, arginine, threonine, lysine, and glutamic acid. A decrease of the enzyme production is observed when 20.0 g/l of amino acids are used. Using the single omission technique, it is shown that none of the 18 tested amino acids is essential for enzyme production. The use of a medium containing eight of the preferentially consumed amino acids leads to similar enzyme production level obtained when using 18 amino acids. Phenylacetic acid, up to 2.7 g/l, does not inhibit enzyme production, even if added at the beginning of the cultivation
Manually annotated by BRENDA team
additional information