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Literature summary for 1.7.3.3 extracted from
- Recombinant production of Aspergillus flavus uricase and investigation of its thermal stability in the presence of raffinose and lactose (2017), 3 Biotech, 7, 201 .
Application
| Application | Comment | Organism |
|---|---|---|
| medicine | the enzyme is used for the treatment of gout and hyperuricemia occurring in tumor lysis syndrome | Aspergillus flavus |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expressed in Escherichia coli BL21 (DE3) cells | Aspergillus flavus |
General Stability
| General Stability | Organism |
|---|---|
| lactose has protective effects on enzyme stability | Aspergillus flavus |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 13500 | - |
gel filtration | Aspergillus flavus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| urate + O2 + H2O | Aspergillus flavus | - |
5-hydroxyisourate + H2O2 | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus flavus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| Ni-NTA agarose affinity column chromatography | Aspergillus flavus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| urate + O2 + H2O | - |
Aspergillus flavus | 5-hydroxyisourate + H2O2 | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 35000, SDS-PAGE | Aspergillus flavus |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| Rasburicase | - |
Aspergillus flavus |
| Uox | - |
Aspergillus flavus |
| uricase | - |
Aspergillus flavus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | - |
- |
Aspergillus flavus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 15 | 25 | the enzyme is highly active in the range of 15-25°C. The enzyme loses approximately 35% of its original activity at temperatures over 35°C | Aspergillus flavus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 40 | enzyme activity is diminished 60% when it is incubated at 30°C for 10 min. After 5 min at 40°C, there is a 25% decline in enzyme activity. The enzyme loses almost 60% of its original activity after 40 min at 40°C, whereas more than 50% of enzyme activity is preserved in the presence of lactose. Half-life at 40°C is almost 38 min and addition of raffinose does not change the half-life, whereas the presence of lactose has remarkable impact on enzyme half-life (46 min). Lactose notably enhances the melting temperature from 27 to 37°C | Aspergillus flavus |
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