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Literature summary extracted from

  • Rathinaswamy, P.; Gaikwad, S.M.; Suresh, C.G.; Prabhune, A.A.; Brannigan, J.A.; Dodson, G.G.; Pundle, A.V.
    Purification and characterization of YxeI, a penicillin acylase from Bacillus subtilis (2012), Int. J. Biol. Macromol., 50, 25-30.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.5.1.11 gene yxeI, DNA and amino acid sequence determination and analysis, sequence comparisons, recombinant expression in Escherichia coli strain BL21(DE3) Bacillus subtilis

Protein Variants

EC Number Protein Variants Comment Organism
3.5.1.11 C1A no activity, catalytic residue Bacillus subtilis
3.5.1.11 C1S no activity, catalytic residue Bacillus subtilis

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.1.11 cephalosporin C 65% inhibition; 65% inhibition at 1 mM Bacillus subtilis
3.5.1.11 cephalosporin G 79% inhibition; 79% inhibition at 1 mM Bacillus subtilis
3.5.1.11 deoxycholic acid slight inhibition Bacillus subtilis
3.5.1.11 glycodeoxycholic acid slight inhibition Bacillus subtilis
3.5.1.11 additional information poor inhibition by Fe2+, Mn2+, and Co2+ Bacillus subtilis
3.5.1.11 Ni2+ slight inhibition Bacillus subtilis
3.5.1.11 phenoxyacetic acid slight inhibition Bacillus subtilis
3.5.1.11 taurodeoxycholic acid slight inhibition Bacillus subtilis
3.5.1.11 Zn2+ slight inhibition Bacillus subtilis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.11 additional information
-
 additional information Michaelis–Menten kinetics Bacillus subtilis
3.5.1.11 0.63
-
 2-nitro-5-(phenoxyacetamido)-benzoic acid pH 6.6, 40°C Bacillus subtilis
3.5.1.11 40
-
 Penicillin V pH 6.6, 40°C Bacillus subtilis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.1.11 37008
-
 4 * 37008, MALDI, gel filtration Bacillus subtilis
3.5.1.11 37008
-
 4 * 37008, mass spectrometry Bacillus subtilis
3.5.1.11 148000
-
 gel filtration Bacillus subtilis

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.11 Bacillus subtilis Q2HPP6
-
-
3.5.1.11 Bacillus subtilis Q2HPP6 gene yxeI
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.11 hydrophobic interaction chromatography Bacillus subtilis
3.5.1.11 recombinant enzyme from Escherichia coli strain BL21(DE3) by hydrophobic interaction chrmatography and ultrafiltration Bacillus subtilis

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.1.11 4.8
-
 substrate penicillin V, pH 6.6, 40°C Bacillus subtilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.11 2-nitro-5-(phenoxyacetamido)-benzoic acid + H2O
-
 Bacillus subtilis ?
-
 ?
3.5.1.11 2-nitro-5-(phenoxyacetamido)-benzoic acid + H2O
-
 Bacillus subtilis 5-amino-2-nitrobenzoic acid + phenoxyacetate
-
 ?
3.5.1.11 additional information substrate specificity, overview. No activity with ampicillin, amoxicillin, or cephalosporin. Penicillin G is a poor substrate Bacillus subtilis ?
-
 ?
3.5.1.11 penicillin V + H2O penicillin G: negligible activity, ampicillin or amoxicillin: no activity Bacillus subtilis 6-aminopenicillanic acid + phenoxyacetic acid
-
 ?
3.5.1.11 penicillin V + H2O
-
 Bacillus subtilis phenoxyacetate + 6-aminopenicillinate
-
 ?

Subunits

EC Number Subunits Comment Organism
3.5.1.11 homotetramer 4 * 37008, MALDI, gel filtration Bacillus subtilis
3.5.1.11 homotetramer 4 * 37008, mass spectrometry Bacillus subtilis

Synonyms

EC Number Synonyms Comment Organism
3.5.1.11 penicillin acylase
-
 Bacillus subtilis
3.5.1.11 penicillin V acylase
-
 Bacillus subtilis
3.5.1.11 YxeI
-
 Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.11 40
-
 assay at Bacillus subtilis

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.5.1.11 30 70
-
 Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.11 40
-
 after 4 h at 40°C 80% residual activity, after 4 h at 50°C 40% residual activity, after 4 h at 55°C 20% residual activity, at 60°C rapidly inactivated Bacillus subtilis
3.5.1.11 50
-
 purified recombinant enzyme, pH 6.6, 15 min, completely stable up to Bacillus subtilis
3.5.1.11 55
-
 purified recombinant enzyme, pH 6.6, 15 min, 80% activity remaining Bacillus subtilis
3.5.1.11 60
-
 purified recombinant enzyme, pH 6.6, 15 min, inactivation Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.11 6.6
-
 assay at Bacillus subtilis
3.5.1.11 6.6 7.4
-
 Bacillus subtilis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.5.1.11 4 10 activity range Bacillus subtilis
3.5.1.11 5.5 9
-
 Bacillus subtilis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.5.1.11 5
-
 purified recombinant enzyme, 4 h at room temperature, over 50% activity remaning Bacillus subtilis
3.5.1.11 5 12 10 min at 40°C, more than 50% of the activity is retained Bacillus subtilis
3.5.1.11 6 8 purified recombinant enzyme, 4 h at room temperature, completely stable at Bacillus subtilis
3.5.1.11 10
-
 purified recombinant enzyme, 4 h at room temperature, over 50% activity remaning Bacillus subtilis

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.5.1.11 Bacillus subtilis isoelectric focusing
-
 5.3

General Information

EC Number General Information Comment Organism
3.5.1.11 evolution the enzyme belongs to the N-terminal nucleophile (Ntn) hydrolase superfamily of proteins, which is characterized by a distinct alphabetabetaalpha fold (Ntn fold). Based on their substrate specificity, they are classified into penicillin V acylases (PVA), penicillin G acylases (PGA) and ampicillin acylases, which preferentially cleave penicillin V (PenV), penicillin G (PenG) and ampicillin, respectively Bacillus subtilis