Another Pectate Lyase Produced by Streptomyces nitrosporeus

Another pectate lyase was purified to a nearly homogeneous state from the culture filtrate of Streptomyces nitrosporeus. The molecular weight was estimated to be about 41,000. Iso-electric point was pH 4.6. The enzyme was most active at pH 10.0 and 50°C, and was relatively stable at a pH range of 4–11 (at 2°C for 48 hr) and below 40°C (at pH 7.0 for 10 min). Ca²⁺ was required for maximum activity. The enzyme was an endo-pectate lyase which was more active on low methoxyl pectin than on polygalacturonic acid and had macerating activity on potato tissue and Ganpi bark.     

Studies on Pectic Enzymes of Microorganisms

To pick out potent strains which specifically produce one of several pectic enzymes, endo- and exo-polygalacturonase, pectin esterase, macerating, and apple juice clarifying activities were examined with regard to 344 strains of mold (containing 71 strains of phytopathogenic mold) grown on a bran culture medium and 56 strains of shakingly cultured yeast. As the result of screening, Asper gillus saitoi and Penicillium islandicum were isolated as potent specific producers of endo-polygalacturonase. And the composition of pectic enzymes of mold was found to be rather genus or species specific. So far as examined in crude enzyme systems, there was no parallelism between anyone of pectic enzyme activities and apple juice clarifying or macerating activities.     

Studies on Pectolytic Enzymes of Molds

The clarification of apple juice has been studied using six pectolytic enzymes produced by Coniothyrium diplodiella, endo-PG (polygalacturonase) I, II and III, exo-PG and PE (pectinesterase) I and II. Each of these six enzymes had no effect on the clarification of apple juice when acted alone, whereas mixtures of any one of endo-PGs and PEs were all able to clarify the juice. Mixtures of exo-PG and either of PEs has no effect on the clarification. Clarifying activities of PG-PE mixtures were varied with the kind of endo-PG used in each mixture and not with the kind of PE. Clarifying activity of PG-PE mixture depended on either endo-PG or PE activities when the other was kept constant.

Crude enzyme from the mold and a mixture of the four PGs and PE in the ratio of the crude enzyme had essentially identical effect on apple juice as well as on artificial pectin and pectic acid.     

Purification of a phospholipase from Botrytis and its effects on plant tissues

A phospholipase from Botrytis cinerea, grown in pure culture, was purified more than 1000-fold. Whilst it possessed no acyl hydrolase activity toward a variety of p-nitrophenyl fatty acyl derivatives, phosphatidyl choline (lecithin) acted as a substrate; the enzyme being of either type ‘A’ or ‘B’ specificity. When the purified enzyme was applied to washed beetroot discs, betacyanin leakage was induced. Loss of substances which absorb at 260 nm also occurred when washed potato tuber discs were incubated with the enzyme. Incubation with a lysosome-enriched fraction from potato sprout tissues resulted in increased acid phosphatase activity in the incubation supernatant. The phospholipase had no macerating effect on a variety of plant tissues, nor did it cause disruption of isolated protoplasts from these tissues. Studies with mitochondria from mung beans revealed no effects of the enzyme upon the respiratory activity of these organelles. The result suggested that a major site of action of the B.cinerea phospholipase was the lysosomes.     

Purification and Properties of a Pectin trans-Eliminase in Erwin aroideae Formed in the Presence of Nalidixic Acid

A strain of Erwinia aroideae produces a remarkable amount of pectolytic enzyme when the organism was induced by nalidixic acid for the bacteriocin production. This pectolytic enzyme was purified approximately 60-fold from the induced medium by carboxymethyl-cellulose and Sephadex G–75 gel column chromatographies after batchwise treatment with carboxymethyl- and diethylaminoethyl-celluloses. The purified enzyme was almost homogeneous on sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis, a molecular weight of about 28,000 to 32,000 was determined for this enzyme. The optimum pH of the enzyme activity was about 8.0 to 8.2. The purified enzyme produced reaction products from pectin and methoxylated pectic acid which had a strong absorption at 235 nm indicating a trans-eliminase reaction. Pectin or pectic acid with higher methoxyl content was a good substrate for this enzyme, while no significant activity was observed when pectic acid was a substrate. The limit of degradation of pectin and pectic acid with higher methoxyl content (90% esterified) by the enzyme were 6.5% and 43%, respectively. It was concluded that the enzyme is a new endo-pectin trans-eliminase from bacterial origin.     

The Action of Polygalacturonase and Cellulase Enzymes of Botryodiplodia theobromae Pat. on Yam (Dioscorea spp.) and Sweet Potato (Ipomoea batatas) Tissues

The action of an endo-polygalacturonase PG3 and cellulase of Botryodiplodia theobromae, in the crude and pure forms, on sweet potato and yam slices was investigated. The purified isoenzyme PG3 and the crude pectic enzyme preparations macerated and killed the cells of both tissues although the former did so at a faster rate. Purified cellulase neither macerated nor killed cells from either plant. Although the action was delayed, the crude preparation of cellulase slightly macerated and killed the cells of sweet potato. Yam tissue was, however, not macerated by crude cellulase. Plasmolysis of the cells of both tissues delayed the toxicity and macerating action of the pure PG3 on the tissues. This delay in cell death was, however, not observed when the plasmolysed cells were treated with the crude cellulase preparation.     

Purification and Properties of a Pectate Lyase in Erwinia aroideae

A strain of Erwinia aroideae produced an extracellular pectolytic enzyme under growth conditions with pectin or pectic acid as the inducer. This strain also produced a pectin lyase when nalidixic acid is added to a culture medium. The pectolytic enzyme produced under the growth conditions was purified approximately 40-fold from the culture fluid by carboxy- methyl cellulose and Sephadex G-75 gel column chromatographies. The purified enzyme was almost homogeneous on sodium dodecyl sulfate polyacrylamide gel electrophoresis, having a molecular weight of about 36,000 to 38,000. This enzyme, with optimal activity at pH 9.0 to 9.2, produced reaction products which had a strong absorption at 230 nm indicating a lyase type of the reaction. The enzyme activity was markedly stimulated by calcium ion and completely inhibited by cobalt and mercuric ions and by ethylenediaminetetraacetate. Pectic acid or pectin with lower methoxyl content was a good substrate for this enzyme, while no significant activity was observed when pectin with higher methoxyl content was used as a substrate. It was concluded that the enzyme produced under the normal growth conditions is an endo-pectate lyase and differs from the pectin lyase induced by nalidixic acid.     

Studies on l-Glutamic Acid Fermentation

Micrococcus glutamicus, a glutamate-produeing bacterium, is known to have strong activity of l-glutamic acid dehydrogenase which requires NADP as co-enzyme. In this paper, the NADP-speeifie l-glutamic acid dehydrogenase was purified from M. glutamicus by means of heat treatment with sodium sulfate, precipitation with acetic acid and diethyl-amino-ethyl (DEAE) cellulose column chromatography. The activity of the purified enzyme preparation reached 200-fold as high as that of the crude extract. Some properties of the purified enzyme were investigated. As a result, it was found that the highly purified enzyme preparation acted not only on l-glutamic acid (l-GA) but also on α, ε-diaminopimelic acid (α, ε-DAP) in the presence of NADP. Some of the probable consideration for the dehydrogenation of l-GA and α, ε-DAP are noted.     

Heterogeneity of Rice Glutelin

Three forms of endopolygalacturonase from Saccharomyces fragilis (Kluyveromyces fragilis) were separated by a procedure including adsorption on Amberlite IRC-50, CM Sephadex C-50 column chromatography and repeated preparative disc electrophoresis. Each endo-PG was almost homogenoeus as judged by polyacrylamide gel electrofocusing and disc electrophoresis. The three enzyme were designated as enzymes I, II and III. Enzymes I and II were similar but enzyme HI different from I and II in isoelectric point. The three enzymes resembled one another in eznyme action on pectic acid and other properties. All the three enzymes showed macerating activity toward the potato and carrot tissues.     

Fungal Proteolytic Enzymes

Two kinds of proteolytic enzyme, tentatively named acid protease A and B which showed a single peak on electrophoresis individually, were isolated from the crude enzyme powder obtained from the broth filtrate cultured with Asper gillus niger var. macrosporus. Acid protease B is similar too the fungal acid protease previously reported, bccause the enzyme exhibits optimum activity on milk casein at about pH 2.6 and 55°C when the incubation was done at pH 2.6. Acid protease A is a new proteolytic enzyme, because the enzyme exhibits optimum activity on milk casein at about 2.0 and 70°C or 60°C when the incubation was done at pH 2.6 or 1.5 respectively.     

Production of macerating enzymes of mandarin orange peel by fungal cultures

Summary Thirty-nine fungal cultures belonging to the genera of Aspergillus, Podospora, Sordaria, Cbaetomium, Iodophanus, Scleotinia, Coniella, Pellicularia and others, were examined for the production of enzymes which macerate the mandarin orange peel using a wheat bran as substrate. An isolated strain of Aspergillus niger was an excellent producer of macerating enzymes compared to other organisms tested. The peel of the mandarin orange could be macerated by the crude enzymes produced by isolated A. niger. The maceration of 1 g of peel/24 h yielded 0.57 g of reducing sugars. Expressed differently, 83% of solid peel materials were released from the peel into the water/24 h under the following conditions: a peel concentration of 8 g peel/l, a crude enzyme concentration of 1 g protein/l, a temperature of 40°C, a pH of 5, a 24 h incubation time and 120 rpm reciprocal shaking. The test of the macerating activity of commercially available hydrolases on the orange peel showed that the two samples of pectinase originating from A. niger had about the same activity as isolated A. niger whereas the two samples of cellulase originating from Trichoderma viride had remarkably lower activities than A. niger.     

Studies in the Physiology of Parasitism: XXI. The Production and Properties of Pectic Enzymes secreted by Fusarium moniliforme Sheldon

Fusarium moniliforme secreted macerating enzymes in liquid mediaonly when these contained certain natural extracts, pectic substances,or galacturonic acid. Apple extract was unsuitable for enzymesecretion and also inhibited enzyme secretion in synthetic mediaotherwise suitable. Protopectinase activity of solutions was highest in the pH range8·0–9·0, was rapidly lost at temperaturesabove 50–60° C., and was reduced by concentrationsof phosphate higher than 0·02 M. The enzyme was partiallypurified by precipitation in 60 per cent. acetone at pH 6·0. Protopectinase solutions also contained an enzyme which reducedthe viscosity of solutions of various pectic substances. Theproperties of this enzyme were, in general, similar to thoseof protopectinase. When activity of enzyme solutions was measured by the liberationof reducing groups, pectate solutions were more rapidly degradedthan were solutions of a high methoxyl pectin, particularlyin the early stages of the reaction. Paper chromatography ofthe products formed showed that pectate and pectin were degradedin different ways. Although the pathogen readily secreted protopectinase in potatoextract, potato tubers were not readily parasitized. In contrast,Fusarium avenaceum which readily attacked tubers, secreted littleprotopectinase in potato extract.     

Production of oxalic acid by Penicillium oxalicum in culture and in infected yam tissue and interaction with macerating enzyme

Penicillium oxalicum produced the greatest amount of oxalic acid in liquid culture and in infected yam tissue within 2 days of inoculation, whereas production of cell wall-degrading enzymes reached a peak eight days after inoculation. Coupled with the production of oxalic acid was the lowering of the culture pH and of infected yam tissue. Oxalic acid was not produced simultaneously with endo-polygalacturonase (the macerating enzyme), but it acted synergistically with the enzyme by sequestering calcium present in the middle lamella of yam cells and conditioning the cell wall for hydrolysis.     

The production and properties of a crude pectin lyase from Lachnospira multiparas

The production of pectin lyase (PL) was dependent on medium pH with two peaks of production, at pH 61 and 7-2, that at pH 61 showing considerably higher activity. Crude PL activity was stable for at least 3 h at both 30 and 40C. At 50C there was a 20%, reduction in activity after 1 h; at 60C there was a 40% reduction after 30 min yet > 50% activity was retained for a further 2 h. The crude enzyme exhibited macerating ability against carrot tissue commensurate with that of a currently available commercial pectinase enzyme.     

Stimulation of Pectolytic Enzyme Formation of Erwinia aroideae by an Active Factor in Carrot Extracts

Formation of pectolytic enzyme system in Erwinia aroideae was stimulated to a remarkable extent when the cells were incubated in a pectin medium containing carrot extracts. The active principle in the carrot extract preparation was resistant to acid hydrolysis, digestion by Pronase, RNase, DNase or α-amylase, and to ninhydrin and charcoal treatments. The factor lost, however, its stimulating activity upon alkaline hydrolysis or periodate oxidation. The factor was partially purified by the combination of gel filtration with Sephadex G-10 and ninhydrin and charcoal treatments. The molecular weight of the partially purified factor was presumed to be around 400 by the gel filtration.     

Pectin lyase of Penicillium paxilli

Summary A Penicillium paxilli strain afforded a depolymerase specific for high-methoxyl pectin: pectin lyase EC 4.2.2.10, capable of macerating potato and cucumber tissues.     

A Toxic Protein Causative of Silver-leaf Disease Symptoms on Apple Trees

The electrophoretically homogeneous protein obtained from the culture filtrate of Stereum purpureum causes silver-leaf symptoms when injected into apple trees at a dosage of about 25 μg per tree. This preparation has a molecular weight of 32,000, and shows not only an endo-PG (polygalacturonase) activity, but also macerating action in several plant tissues. Toxic effects on apple trees qualitatively make parallel alteration in the endo-PG activity. From the chemical properties tested, it is suggested that the preparation differs from phytolysin reported as a toxic material inductive to silver-leaf symptoms on plum trees.     

4-Coumarate:coenzyme A ligase in black locust (<Emphasis Type="Italic">Robinia pseudoacacia</Emphasis>) catalyses the conversion of sinapate to sinapoyl-CoA

4-Coumarate:coenzyme A (CoA) ligase (4CL, EC 6.2.1.12) in crude enzyme preparation from the developing xylem of black locust (Robinia pseudoacacia) converted sinapate to sinapoyl CoA. The sinapate-converting activity was not inhibited by other cinnamate derivatives, such as p-coumarate, caffeate or ferulate, in the mixed-substrate assay. The crude extract prepared from the developing xylem was separated by anion-exchange chromatography into three different 4CL isoforms. The isoform 4CL1 had a strong substrate preference for p-coumarate, but lacked the activity for ferulate and sinapate. On the other hand, 4CL2 and 4CL3 displayed activity toward sinapate and also possessed high activity toward caffeate as well as p-coumarate. The crude extract from the shoots exhibited a very similar substrate preference to that of the developing xylem; therefore, 4CL2 may be a major isoform in both crude enzyme preparations. These results support the hypothesis that sinapate-converting 4CL isoform is constitutively expressed in lignin-forming cells.     

Taxonomic Characters and Culture Conditions of a Bacterium which Produces a Lytic Enzyme on Rhizopus Cell Wall

A bacterium R–4 which produces a novel type of lytic enzyme which lyses fungal and yeast cell walls was isolated from the air and was identified to belong to the genus Bacillus.

Production of the enzyme appeared to require a high concentration of nitrogen source in medium. No inducing substance was needed for the enzyme production.

A crude preparation of the enzyme was used to characterize the lytic activity. From the lytic spectrum, the enzyme seemed to have the highest activity toward the cell walls of species in the genus Rhizopus among various fungi and yeasts tested, A proteolytic activity was shown to be parallel with the lytic activity. The lytic activity was also accompanied with the liberation of reducing sugars from Rhizopus cell wall, but no activity on some known carbohydrates tested was detected in the preparation.     

Pectin lyase from Aspergillus sp. CH-Y-1043

Aspergillus sp. CH-Y-1043 synthesizes pectin lyase when grown on citrus pectin at 37° C. Production is favoured by increased esterification degree of the pectin used as carbon source. This enzyme displays higher activity at pH values of 8.5–8.8 and temperatures of 40–45° C. The optimal substrate for the enzyme was highly esterified pectin and no enzymatic activity was registered on polygalacturonic acid. The activity is stimulated by, though not dependent on, divalent cations (Ca²⁺, Mg²⁺, Mn²⁺, Ba²⁺ and Co²⁺) and inhibited by Zn²⁺, and it is not sensitive to the addition of EDTA. The enzyme is very stable when exposed to pH variations: at 4° C it preserves more than 95% of its activity at pHs ranging from 2.0 to 10.0, and at 30° C stability is preserved at pHs ranging from 4.0 to 8.0. At a constant pH of 5.0, the enzyme conserves its stability at temperatures ranging from 4 to 50° C and at pH 8.0 sensitivity to temperature increased. The results on the endo-exo nature of the enzyme suggest that this is an exo-pectin lyase. Correspondence to: G. Aguilar