Thermostable liquefying α-amylase fromBacillus amyloliquefaciens

Summary An extracellular -amylase is purified to homogeneity with 62 % recovery of the enzyme activity using heat treatment, ion-exchange and gel filtration chromatographies. The purified enzyme has a molecular weight of 68, 000, isoelectric point 6.25, optimal activity at pH 6 and temperature 65 °C, k_est 8.8×10⁸ s¹ liquefying amylase units, and K_m for starch 2.9 mg ml^–1. The enzyme is further characterized for its endo action on the starch and related polymers. Calcium stabilizes the active conformation of the enzyme during prolonged exposure to the extremes of pH and temperature. The enzyme retains 100 % activity for 24 h at 65°C and exhibits a half-life of 9, 3, and 0.5 h at 80°, 85° and 90°C, respectively.     

Inhibitors of α-glucosidase, α-amylase and lipase from Chrysanthemum morifolium

A new endoperoxysesquiterpene lactone, 10α-hydroxy-1α,4α-endoperoxy-guaia-2-en-12,6α-olide (1), together with a flavanone, eriodictyol (2), and two flavone glycosides, acacetin-7-O-β-d-glucopyranoside (3) and acacetin-7-O-α-l-rhamopyranoside (4), were isolated from the methanol extract of Chrysanthemum morifolium flowers by a bioassay-guided fractionation. Compound 1 showed strong inhibitory effects against α-glucosidase and lipase activities, with IC₅₀ values of 229.3 and 161.0 μM, respectively. The flavone glycosides 3 and 4 inhibited both α-glucosidase and α-amylase, while flavanone 2 was only effective against α-amylase.     

Stablizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose

Thermal resistance of freeze-dried -amylase and -glucosidase in trehalose matrices (1 to 20 % w/v) stored at 90 °C and relative humidities (RH) between 0 and 44 % was studied. At RH values up to 33 %, 10 % (w/v) trehalose was necessary to retain at least 50 % of -amylase activity. For -glucosidase, 10 % (w/v) trehalose was effective only at 0 % RH. Ultrafiltration of the crude enzymatic fermentation extracts enhanced enzyme stability per se. However, ultrafiltration in combination with 1 % (w/v) trehalose retained 74 % of -glucosidase and 95 % of -amylase activities. © Rapid Science Ltd. 1998     

Regulation of extracellular proteins and α-amylase secretion by temperature inBacillus subtilis

α-Amylase was found to be the main protein secreted byBacillus subtilis, corresponding to 90, 87 and 60% of total extracellular proteins at 30, 40 and 45°C, respectively. A change in temperature can affect the pattern of proteins secreted as detected by gel electrophoresis.¹⁴C-Leucine incorporation into extracellular proteins and their proportion at the end of the growth phase was higher at 30°C than that at 40 or 45°C. The effect of temperature on α-amylase synthesis as determined by its enzymic activity and on the extracellular protein synthesis followed a similar pattern.     

Pentacyclic triterpenes as α-glucosidase and α-amylase inhibitors: Structure-activity relationships and the synergism with acarbose

In this paper, the inhibition of α-amylase and α-glucosidase by nine pentacyclic triterpenes was determined. For α-amylase inhibitory activity, the IC₅₀ values of ursolic acid, corosolic acid, and oleanolic acid were 22.6 ± 2.4 μM, 31.2 ± 3.4 μM, and 94.1 ± 6.7 μM, respectively. For α-glucosidase inhibition, the IC₅₀ values of ursolic acid, corosolic acid, betulinic acid, and oleanolic acid were 12.1 ± 1.0 μM, 17.2 ± 0.9 μM, 14.9 ± 1.9 μM, and 35.6 ± 2.6 μM, respectively. The combination of corosolic acid and oleanolic acid with acarbose showed synergistic inhibition against α-amylase. The combination of the tested triterpenes with acarbose mainly exhibited additive inhibition against α-glucosidase. Kinetic studies revealed that corosolic acid and oleanolic acid showed non-competitive inhibition and acarbose showed mixed-type inhibition against α-amylase. The results provide valuable implications for the triterpenes (ursolic acid, corosolic acid, and oleanolic acid) alone or in combination with acarbose as a therapeutic agent for the treatment of diabetes mellitus.     

Sunn pest,Eurygaster integriceps Putton (Hemiptera: Scutelleridae), digestive α-amylase, α-glucosidase and β-glucosidase

Morphology, pH and carbohydrate hydrolyzing enzyme activities of the Sunn pest gut were investigated in this study. The Sunn pest midgut is separated into the first ventriculus (V1), the second ventriculus (V2), the third ventriculus (V3) and the fourth ventriculus (V4). The first three regions of the midgut were acidic (pH 5.0–5.2), while the fourth region of the midgut and rectum was moderately acidic (pH 6.2–6.4 and pH 6.5–6.8, respectively). Activity of α-amylase was highest at pH 6 to 7, which correlates with the pH of the midgut. The optimum pH for α-glucosidase and β-glucosidase is 4 to 6 and 5 to 6, respectively. Different gut regions had different carbohydrate hydrolyzing enzyme activities. Carbohydrate hydrolyzing enzyme activities in V2 and V4 were the same, but activities in V1 were slightly higher than in V2 and V4 and lower than in V3. Levels of α- and β-glucosidase activities were similar in various midgut sections. However, the V3 had the highest activity followed by V4, V2, V1, respectively.     

Parametric optimization of extracellular α-amylase production by thermophilicBacillus coagulans

The culture parameters required for optimum production of extracellular α-amylase by the thermophilicBacillus coagulans are described. The optimum pH, temperature and incubation period for amylase production were 7, 50°C and 48 h, respectively. Age of inoculum (48 h) and its level, (2%) were critical for maximum amylase yield. The enzyme secretion was high in rice starch and beef extract as compared to other carbon and nitrogen sources tested. The addition of mustard oil cake (1%) and agitation at 1.7 Hz resulted in an enhancement of α-amylase secretion.     

New polyhydroxytriterpenoid derivatives from fruits of Terminalia chebula Retz. and their α-glucosidase and α-amylase inhibitory activity

Three new polyhydroxytriterpenoid derivatives, 23-O-neochebuloylarjungenin 28-O-β-d-glycopyranosyl ester (1), 23-O-4′-epi-neochebuloylarjungenin (2), and 23-O-galloylpinfaenoic acid 28-O-β-d-glucopyranosyl ester (17) were isolated from the fruits of Terminalia chebula Retz. along with fourteen known ones. Their structures were elucidated by 1D and 2D NMR spectroscopic data and acid hydrolysis. After evaluating for Baker’s yeast α-glucosidase, rat intestinal α-glucosidase, and porcine pancreatic α-amylase inhibitory activities of all the isolated compounds, 23-O-galloylarjunolic acid (11, IC₅₀ 21.7 μM) and 23-O-galloylarjunolic acid 28-O-β-d-glucopyranosyl ester (12, IC₅₀ 64.2 μM) showed potent inhibitory activities against Baker’s yeast α-glucosidase compared to the positive control, acarbose (IC₅₀ 174.0 μM). However, all the tested compounds except for the positive control, acarbose, had no or only weak inhibitory activity against rat intestinal α-glucosidase and porcine pancreatic α-amylase.     

The brown seaweed Sargassum hemiphyllum exhibits α-amylase and α-glucosidase inhibitory activity and enhances insulin release in vitro

Diabetes is one of the most prevalent chronic diseases globally. In this study, major polyphenols (17.35 ± 0.93–36.66 ± 2.01 mg/g) and minor fucoxanthin (non detected 15.12 ± 0.09 mg/g) were isolated from water, ethanol, and acetone extracts (WES, EES, and AES, respectively) of Sargassum hemiphyllum. Inhibition of α-amylase, α-glucosidase, sucrose, and maltase activities and stimulation of insulin secretion was greater with AES than with WES or EES and correlated with polyphenol and fucoxanthin concentrations in extracts. Moreover, 250 μg/ml EES and AES significantly increased insulin secretion in the presence of 25 mg/ml glibenclamide to higher levels than those obtained with 50 mg/ml glibenclamide. None of the extracts exhibited cytotoxicity, exacerbated the side effects of glibenclamide, or inhibited glibenclamide-induced insulin secretion. These results suggested that the S. hemiphyllum extracts WES, EES, and AES could be used as pharmaceuticals and functional foods to reduce dosages of synthetic diabetes drugs.     

Identification of archaeon-producing hyperthermophilic α-amylase and characterization of the α-amylase

The extremely thermophilic anaerobic archaeon strain, HJ21, was isolated from a deep-sea hydrothermal vent, could produce hyperthermophilic alpha-amylase, and later was identified as Thermococcus from morphological, biochemical, and physiological characteristics and the 16S ribosomal RNA gene sequence. The extracellular thermostable alpha-amylase produced by strain HJ21 exhibited maximal activity at pH 5.0. The enzyme was stable in a broad pH range from pH 5.0 to 9.0. The optimal temperature of alpha-amylase was observed at 95 degrees C. The half-life of the enzyme was 5 h at 90 degrees C. Over 40% and 30% of the enzyme activity remained after incubation at 100 degrees C for 2 and 3 h, respectively. The enzyme did not require Ca(2+) for thermostability. This alpha-amylase gene was cloned, and its nucleotide sequence displayed an open reading frame of 1,374 bp, which encodes a protein of 457 amino acids. Analysis of the deduced amino acid sequence revealed that four homologous regions common in amylases were conserved in the HJ21 alpha-amylase. The molecular weight of the mature enzyme was calculated to be 51.4 kDa, which correlated well with the size of the purified enzyme as shown by the sodium dodecyl sulfate-polyacrylamide gel electrophoresis.     

Thermostable α-1,4- and α-1,6-glucosidase enzymes from Bacillus sp. Isolated from a marine environment

Penaeus vannamei (the shrimp) is an omnivorous species and it can be assumed that a high level of carbohydrates is necessary for its growth. -1,4- and 1,6-glucosidases are important enzymes necessary for the ultimate liberation of glucose residues from various carbohydrates, principally starch. However, the shrimp's hepatopancreas produces only -1,4-glucosidases, which limits the growth rate in different sources of starch. In order to identify strains with -1,4- and 1,6-glucosidase enzymes with potential uses in shrimp feed production, Bacillus strains were isolated from marine environments. One strain produced large amounts of an extracellular thermostable -glucosidase that permitted good growth on starch. The organism was identified by polymorphism (restriction-fragment-length polymorphism, RFLP), sequenced, and named B. subtilis LMM-12.     

High level extracellular secretion of thermostable α-amylase ofBacillus stearothermophilus inEscherichia coli

Summary Bacillus stearothermophilus BR135 (ATCC 29609)amy gene was cloned in pBR322 from its plasmid DNA and was subcloned in a vector useful both forB. subtilis andE. coli.E.coli HB101 harboring the plasmid pSS099 when grown in L medium in presence of 5. g/ml chloramphenicol produces 70 units/ml of extracellular -amylase. This is nearly twice that ofE.coli cells harboring pSSO76, a plasmid havingamy ofB.stearothermophilus BR135 atHindIII site of pBR322. Characteristically the protein was a 58 kd protein and cross reacted with antiserum developed against purified -amylase of BR135.     

Thermostable mutant variants of Bacillus sp. 406 α-amylase generated by site-directed mutagenesis

Several mutations are known to increase the thermostability of α-amylase of B. licheniformis and other α-amylases. Site-directed mutagenesis was used to introduce similar mutations into the sequence of the α-amylase gene from mesophilic Bacillus sp. 406. The influence of the mutations on thermostability of the enzyme was studied. It was shown that the Gly211Val and Asn192Phe substitutions increased the half-inactivation temperature (T_m) of the enzyme from 51.94±0.45 to 55.51±0.59 and 58.84±0.68°C respectively, in comparison to the wild-type enzyme. The deletion of Arg178-Gly179 (dRG) resulted in an increase of T_m of the α-amylase to 71.7±1.73°C. The stabilising effect of mutations was additive. When combined they increase the T_m of the wild-type amylase by more than 26°C. Thermostability rates of the triple mutant are close to the values which are typical for industrial heat-stable α-amylases, and its ability to degrade starch at 75°C was considerably increased. The present research confirmed that the Gly211Val, Asn192Phe and dRG mutations could play a significant role in thermostabilization of both mesophilic and thermophilic α-amylases.     

Thermostable α-amylase production by immobilized Bacillus licheniformis cells in agar gel and on acrylonitrile/acrylamide membranes

Immobilized cells of Bacillus licheniformis 44MB82-G were used for the production of thermostable -amylase. The immobilization was carried out by entrapment in agar gel or by binding to formaldehyde-activated acrylonitrile/acrylamide membranes. The -amylase production after 144 h of cultivation of membrane immobilized cells was 40% higher in comparison with the free cells. The respective value for the agar-entrapped cells was 22%. Similar trends were observed in the repeated batch fermentations performed with the immobilized cells. The scanning electron micrographs (SEM) of the immobilized cells gave additional information about their binding to the respective carriers.     

Resolution of the extracellular α-glucosidase system ofBacillus sp. NCIB 11203

Summary Two extracellular -glucosidases (EC 3.2.1.20, -D-glucoside glucohydrolase) of the alkalophilic bacterium,Bacillus sp. NCIB 11203, were separated, purified and partially characterised. Resolution of the system into two separate enzymes was achieved by fractionation with (NH₄)₂SO₄ and chromatography on DEAE-Biogel A. The first of these activities, an -glucosidase, hydrolysed p-nitrophenyl--D-glucopyranoside preferentially and had minor activity on isomaltose and isomaltotriose. The second enzyme was a maltase and displayed highest activity on maltose and maltotriose and some activity on p-nitrophenyl--D-glucopyranoside.     

A new dimeric carbazole alkaloid from Murraya koenigii (L.) leaves with α-amylase and α-glucosidase inhibitory activities

A new dimeric carbazole alkaloid, 3,3′,5,5′,8-pentamethyl-3,3′-bis(4-methylpent-3-en-1-yl)-3,3′,11,11′-tetrahydro-10,10′-bipyrano[3,2-a]carbazole, was isolated from the hexane extract of leaves of Murraya koenigii (L.) Sprengel. (Family: Rutaceae). The structure was elucidated based on ¹³C and ¹H NMR, High-Resolution Mass Spectrometry (HRMS), and 2D NMR data. The in vitro antidiabetic activity of the new dimer was investigated in terms of α-amylase and α-glucosidase enzyme inhibition assays. The dimer exhibited significant α-amylase inhibitory activity (IC₅₀ = 30.32 ± 0.34 ppm) and α-glucosidase inhibitory activity (IC₅₀ = 30.91 ± 0.36 ppm).     

Purification and characterization of extracellular β-glucosidase from Myceliophthora thermophila

The extracellular -glucosidase has been purified from culture broth of Myceliophthora thermophila ATCC 48104 grown on crystalline cellulose. The enzyme was purified approximately 30-fold by (NH₄)₂SO₄ precipitation and column chromatography on DEAE-Sephadex A-50, Sephadex G-200 and DEAE-Sephadex A-50. The molecular mass of the enzyme was estimated to be about 120 kD by both sodium dodecyl sulphate gel electrophoresis and gel filtration chromatography. It displayed optimal activity at pH 4.8 and 60°C. The purified enzyme in the absence of substrate was stable up to 60°C and pH between 4.5 and 5.5. The enzyme hydrolysed p-nitrophenyl--d-glucoside, cellobiose and salicin but not carboxymethyl cellulose or crystalline cellulose. The K _m of the enzyme was 1.6mm for p-nitrophenyl--d-glucoside and 8.0mm for cellobiose. d-Glucose was a competitive inhibitor of the enzyme with a K of 22.5mm. Enzyme K activity was inhibited by HgCl₂, FeSO₄, CuSO₄, EDTA, sodium dodecyl sulphate, p-chloromercurobenzoate and iodoacetamide and was stimulated by 2-mercaptoethanol, dithiothreitol and glutathione. Ethanol up to 1.7 m had no effect on the enzyme activity.The authors are with the Department of Microbiology, Bose Institute, 93/1, A.P.C. Road, Calcutta 700 009, India. S.K. Raha is presently with the Department of Medicine, University of Saskatchewan, Saskatoon, Canada S7N OXO.