Isoleucine and valine metabolism in Escherichia coli. XXI. Mutations affecting derepression and valine resistance

The activity of acetohydroxy acid isomeroreductase, an essential enzyme for isoleucine and valine biosynthesis in Escherichia coli, was examined in a series of mutants containing derepressed levels of acetohydroxy acid synthetase activity but which differed from each other in the sensitivity of the synthetases to valine inhibition. The finding that isomeroreductase was highest in the strain with the synthetase that was least sensitive to valine inhibition supported the model of internal induction of the isomeroreductase by its acetohydroxy acid substrates. The mutation leading to the acetohydroxy acid synthetase least sensitive to valine was found to be unlinked to the ilv gene cluster and appeared to result in a synthetase that differed from the normal enzyme in several properties. The locus of this mutation is designated ilvF. The loci leading to derepression were designated azl. A pleiotropic, apparently single-step, mutation was found that led to restoration of end-product sensitivity to the synthetase, loss of end-product sensitivity of threonine deaminase [EC 4.2.1.16, l-threonine hydro-lyase (deaminating) and loss of isomeroreductase activity.     

Formation of a complex between valine and intestinal mucosal lipid; its possible role in valine absorption

During intestinal absorption amino acids must traverse the lipid-rich epithelial cell membrane, possibly in a lipid-soluble form. In a search for such a form, we have determined the ability of lipid extracted from intestinal mucosa to bind valine. After incubation in a valine-containing medium this lipid (defined as the heptane-soluble fraction) contained, on the average, 3.63 micromoles of valine per 100 mg of lipid. Cyanide (0.002 m), 2,4-dinitrophenol (0.0002 m), and anaerobic conditions had little effect on this process. Valine uptake into the lipid fraction of mucosa was complete after 2.5 min. Of a number of sugars and amino acids tested, isoleucine, methionine, and leucine were the most potent inhibitors of valine uptake into lipid. The inhibition by leucine appeared to be competitive. A similar uptake of glucose into the mucosal lipid was not inhibited by leucine, methionine, or isoleucine but was inhibited by galactose. Various phosphoglycerides (but not sphingomyelin) from other sources, used in place of mucosal lipid, were able to carry 20-150 times as much valine into heptane-soluble fraction as were other lipid classes. Some characteristics of the complex are similar to those of the valine transport system.     

Regulation of valine catabolism in Pseudomonas putida

The activities of six enzymes which take part in the oxidation of valine by Pseudomonas putida were measured under various conditions of growth. The formation of four of the six enzymes was induced by growth on d- or l-valine: d-amino acid dehydrogenase, branched-chain keto acid dehydrogenase, 3-hydroxyisobutyrate dehydrogenase, and methylmalonate semialdehyde dehydrogenase. Branched-chain amino acid transaminase and isobutyryl-CoA dehydrogenase were synthesized constitutively. d-Amino acid dehydrogenase and branched-chain keto acid dehydrogenase were induced during growth on valine, leucine, and isoleucine, and these enzymes were assumed to be common to the metabolism of all three branched-chain amino acids. The segment of the pathway required for oxidation of isobutyrate was induced by growth on isobutyrate or 3-hydroxyisobutyrate without formation of the preceding enzymes. d-Amino acid dehydrogenase was induced by growth on l-alanine without formation of other enzymes required for the catabolism of valine. d-Valine was a more effective inducer of d-amino acid dehydrogenase than was l-valine. Therefore, the valine catabolic pathway was induced in three separate segments: (i) d-amino acid dehydrogenase, (ii) branched-chain keto acid dehydrogenase, and (iii) 3-hydroxyisobutyrate dehydrogenase plus methylmalonate semialdehyde dehydrogenase. In a study of the kinetics of formation of the inducible enzymes, it was found that 3-hydroxyisobutyrate and methylmalonate semialdehyde dehydrogenases were coordinately induced. Induction of enzymes of the valine catabolic pathway was studied in a mutant that had lost the ability to grow on all three branched-chain amino acids. Strain PpM2106 had lowered levels of branched-chain amino acid transaminase and completely lacked branched-chain keto acid dehydrogenase when grown in medium which contained valine. Addition of 2-ketoisovalerate, 2-ketoisocaproate, or 2-keto-3-methylvalerate to the growth medium of strain PpM2106 resulted in induction of normal levels of branched-chain keto acid dehydrogenase; therefore, the branched-chain keto acids were the actual inducers of branched-chain keto acid dehydrogenase.     

Inhibition of valine utilization by cyclobutaneglycine.

dl-Cyclobutaneglycine formed by basic hydrolysis of 5-cyclobutylhydantoin prevents the growth of Escherichia coil W in an inorganic salts-glucose medium. This inhibitory effect of the amino acid analog is reversed in a competitive manner over a wide range of concentrations specifically by l-valine. Studies with valyl-tRNA synthetase indicate that cyclobutaneglycine not only prevents the formation of valyl-tRNA but also is transferred to tRNA^val. The cellular uptake as well as incorporation into protein of valine is inhibited by cyclobutaneglycine.     

Thermometric MIP sensor for fructosyl valine

Interactions of molecularly imprinted polymers containing phenyl boronic acid residues with fructosyl valine, fructose and pinacol, respectively are analysed in aqueous solution (pH 11.4) by using a flow calorimeter. The reversible formation of (two) cyclic boronic acid diesters per fructosyl molecule generates a 40-fold higher exothermic signal as compared to the control polymer. Whereas binding of pinacol to either the MIP or the control polymer generates a very small endothermic signal reflecting a negligible contribution of the esterification to the overall process. An "apparent imprinting factor" of 41 is found which exceeds the respective value of batch binding procedures by a factor of 30. Furthermore, the MIP sensor was used to characterise the crossreactivity. The influence of shape selective molecular recognition is discussed.     

Production of valine by a Bacillus sp.

A bacterium isolated from Burdwan (India) soil was found to accumulate L-valine in the growth medium and identified to be a strain of Bacillus subtilis. The strain is able to grow and accumulate valine in a purely synthetic medium, but supplementation of the synthetic medium with either Casamino acids or yeast extract or with both, significantly improves the yield. The entire fermentation period can be divided into a growth phase and a production phase, which can be prolonged by adjustment of pH to the neutral range. Among the different carbon and nitrogen sources tested glucose at 8.5% and L-glutamic acid at 0.8%, respectively, were found most suitable. Cane sugar molasses tested as a substitute for glucose significantly stimulated growth but valine production was less. Different vitamins tested stimulated growth and valine yield and an inoculum level of 10% (v/v) of the medium was found to be optimal. The yield of valine under optimal conditions was found to be 4.53 g per litre of the medium. Valine has been isolated in crystalline form from the fermented broth by ion exchange resin chromatography and found to be a pure sample of the L-isomer.     

Characterization of valine transport in sea urchin eggs

In unfertilized eggs, the mechanism of valine uptake can be summarized as follows. It is saturable over the external concentration of valine and insensitive to the presence of external sodium, depletion of cellular energy supplies and intracellular acidosis. The activation energy for the transport reaction (16.3 kcal/mol) is within the range of values reported for active transport of small molecules. In fertilized eggs, the total rate of valine uptake can be divided into two components: (i) a Na⁺-insensitive uptake which accounts for about 7% of total absorption as shown by studies in Na⁺-free medium seems to possess the same characteristics as in unfertilized eggs, (ii) a Na⁺-dependent transport of valine which constitutes the main entry is formed about 5 min after fertilization. It follows Michaelis-Menten kinetics characterized by 15-fold increase in $\text{V}{}_{\max }$ with no change in $\text{K}{}_{\mathrm{<mtext>m</mtext>}}$. These two mechanisms have characteristics in common, such as their insensitivity to metabolic energy supply, their energy of activation and their ability to concentrate valine. The relationship between the establishment of the Na⁺-dependent valine uptake and the ionic events triggered by fertilization is discussed.