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Literature summary for 4.2.2.2 extracted from

  • Margesin, R.; Fauster, V.; Fonteyne, P.A.
    Characterization of cold-active pectate lyase from psychrophilic Mrakia frigida (2005), Lett. Appl. Microbiol., 40, 453-459.
    View publication on PubMed

General Stability

General Stability Organism
enzyme from Alpine strain A15 is stable up to fourfold freezing and thawing Mrakia frigida
enzyme from Siberian strain AG25 is stable up to fourfold freezing and thawing Mrakia frigida

Inhibitors

Inhibitors Comment Organism Structure
EDTA 1 mM, 12% loss of activity Bacillus subtilis
EDTA 1 mM, enzyme from Alpine strain A15 loses 67% of initial activity, complete inactivation at 10 mM; 1 mM, enzyme from Siberian strain AG25 loses 85% of initial activity, complete inactivation at 10 mM Mrakia frigida
SDS 1%, strong inhibition Bacillus subtilis
SDS strong inhibition of enzyme from Alpine strain A15; strong inhibition of enzyme from Siberian strain AG25 Mrakia frigida

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
Bacillus subtilis
-
-
extracellular
-
Mrakia frigida
-
-

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ 71% of maximal activity in absence of Ca2+ Bacillus subtilis
Ca2+ enzyme from Alpine strain A15 completely loses activity in absence of Ca2+ Mrakia frigida
Ca2+ enzyme from Siberian strain AG25 completely loses activity in absence of Ca2+ Mrakia frigida

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
37500
-
x * 37500, enzyme from Alpine strain A15, SDS-PAGE Mrakia frigida
38000
-
x * 38000, Siberian strain AG25, SDS-PAGE Mrakia frigida
38500
-
x * 38500, SDS-PAGE Bacillus subtilis

Organism

Organism UniProt Comment Textmining
Bacillus subtilis
-
-
-
Mrakia frigida
-
Alpine strain A15
-
Mrakia frigida
-
Siberian strain AG25
-

Source Tissue

Source Tissue Comment Organism Textmining
culture medium
-
Bacillus subtilis
-
culture medium enzyme is detected in the late logarithmic growth phase, enzyme production is highest in the early stationary growth phase. The Alpine strain A15 produces high amounts of enzyme only at a cultivation temperature of 1-10°C, with a maximum of enzyme production at 5°C. Enzyme production by the Siberian strain AG25 is approximately twice as high than production by the Alpine strain A15 Mrakia frigida
-
culture medium enzyme is detected in the late logarithmic growth phase, enzyme production is highest in the early stationary growth phase. The Siberian strain AG25 produces the enzyme over the growth temperature range of 1-20°C, with a maximum of enzyme production at 1°C. Enzyme production by the Siberian strain AG25 is approximately twice as high than production by the Alpine strain A15 Mrakia frigida
-

Subunits

Subunits Comment Organism
? x * 38500, SDS-PAGE Bacillus subtilis
? x * 37500, enzyme from Alpine strain A15, SDS-PAGE Mrakia frigida
? x * 38000, Siberian strain AG25, SDS-PAGE Mrakia frigida

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
enzyme from Alpine strain A15 Mrakia frigida
30
-
enzyme from Siberian strain AG25 Mrakia frigida
60
-
-
Bacillus subtilis

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
15 40 15°C: about 40% of maximal activity, enzyme from Alpine strain A15, 35°C: enzyme from Alpine strain shows about 80% of maximal activity, 40°C: enzyme from Alpine strain shows about 55% of maximal activity Mrakia frigida
15 40 15°C: enzyme from Siberian strain AG25 shows about 40% of maximal activity, 35°C: enzyme from Siberian strain AG25 shows about 45% of maximal activity, 40°C: enzyme from Siberian strain AG25 shows about 10% of maximal activity Mrakia frigida
40 65 40°C: about 40% of maximal activity, 65°C: about 65% of maximal activity Bacillus subtilis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2
-
48 h, enzyme from Alpine strain A15 loses 21% of initial activity Mrakia frigida
2
-
48 h, enzyme from Siberian strain AG25 loses 5% of initial activity Mrakia frigida
30
-
pH 9.0, 15 min, enzyme from Alpine strain A15 loses 40% of initial activity Mrakia frigida
30
-
pH 9.0, 15 min, enzyme from Siberian strain AG25 loses 35% of initial activity Mrakia frigida
40
-
pH 9.0, 15 min, enzyme from Alpine strain A15 loses 10% of initial activity Mrakia frigida
40
-
pH 9.0, 15 min, enzyme from Siberian strain AG25 loses 95% of initial activity Mrakia frigida
60
-
pH 9.0, 15 min, about 20% loss of activity Bacillus subtilis
70
-
pH 9.0, 15 min, 50% loss of activity Bacillus subtilis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5 8
-
Bacillus subtilis
8.5
-
enzyme from Siberian strain AG25 Mrakia frigida
9
-
enzyme from Alpine strain A15 Mrakia frigida

pH Range

pH Minimum pH Maximum Comment Organism
7 9 pH 7.0: about 70% of maximal activity, pH 9.0: about 65% of maximal activity Bacillus subtilis
7.5 9.5 pH 7.5: enzyme from Alpine strain A15 shows about 40% of maximal activity, pH 9.5: enzyme from Alpine strain A15 shows about 60% of maximal activity Mrakia frigida
7.5 9.5 pH 7.5: enzyme from Siberian strain AG25 shows about 40% of maximal activity, pH 9.0: enzyme from Siberian strain AG25 shows about 75% of maximal activity, pH 9.5: enzyme from Siberian strain AG25 shows about 25% of maximal activity Mrakia frigida

pH Stability

pH Stability pH Stability Maximum Comment Organism
9 10 1 h, 35-40% loss of activity, enzyme from Alpine strain A15 and Siberian strain AG25 Mrakia frigida
9 10 1 h, 35-40% loss of activity, enzyme from Siberian strain AG25 Mrakia frigida