A novel thermo-alkali stable catalase–peroxidase from Oceanobacillus oncorhynchi subsp. incaldaniensis: purification and characterization

A novel thermo-alkali-stable catalase–peroxidase from Oceanobacillus oncorhynchi subsp. incaldaniensis subsp. nov., strain 20AG, was purified and characterized. The protein purified from the cells resulted in 110-fold purification with a specific activity of 35,000 U/mg. The enzyme consisted of four identical subunits of 72 kDa as determined by SDS-PAGE and the total molecular mass measured by gel filtration was 280 kDa. The heme content was determined to be 1 heme per homodimer. The enzyme showed a Soret peak at 406 nm in the oxidized form and was easily reduced by dithionite. The enzyme showed an appreciable peroxidase activity in addition to high catalase activity. The behaviour of this heme-enzyme was typical of the class of prokaryotic catalase–peroxidases, which are sensitive to cyanide and insensitive to the eukaryotic catalase inhibitor 3-amino-1,2,4-triazole. The enzyme was active over a temperature range from 30 to 60°C and a pH range from 5 to 10, with an optimum pH about 9.0 and an optimum temperature of 40°C. The enzyme was stable in the pH range of 5.0 to 10.0 after 1 h of treatment at 40°C. The enzyme was stable for 24 h at 40°C with a half-life of 4 h 60°C. The enzyme had a K _m of 24 mM for hydrogen peroxide. The amino terminal amino acid sequence of the catalase–peroxidase from strain 20AG was SEKRKMTTAFGA and it showed no homology with other catalases.     

Bioemulsifier production by Aspergillus niger MYA 135: presumptive role of iron and phosphate on emulsifying ability

Microbial emulsifiers are compounds employed in primary mechanisms for bioremediation of petroleum and other hydrocarbon pollutants from the environment. Although emulsifiers of biological origin are produced by microorganisms generally in response to growth on hydrocarbons, Aspergillus niger MYA 135 produced a bioemulsifier during fermentation in a sucrose-based culture medium at an initial pH of 5.0 and at 30°C. The production of bioemulsifiers can be strongly influenced by environmental factors. In this connection, a study of the effect of initial pH, the incubation temperature and presence of CaCl₂ or FeCl₃ in the culture medium was conducted. Emulsification index was increased by 112 and 206% at an initial pH 2.0 or in medium supplemented with FeCl₃, respectively. On the other hand, emulsifying ability of Aspergillus niger supernatants was detected during the exponential phase, suggesting that bioemulsifiers accumulation and microbial growth would be related. Interestingly, this study suggests that iron and/or phosphate ions would play a key role in maintaining the emulsifying ability. Finally, factorial design was also employed to study the effects of the initial pH, the presence of FeCl₃ and the concentration of KH₂PO₄ on the emulsification index.     

The interplay among psychopathology,personal resources,context‐related factors and real‐life functioning in schizophrenia: stability in relationships after 4 years and differences in network structure between recovered and non‐recovered patients

Improving real‐life functioning is the main goal of the most advanced integrated treatment programs in people with schizophrenia. The Italian Network for Research on Psychoses previously explored, by using network analysis, the interplay among illness‐related variables, personal resources, context‐related factors and real‐life functioning in a large sample of patients with schizophrenia. The same research network has now completed a 4‐year follow‐up of the original sample. In the present study, we used network analysis to test whether the pattern of relationships among all variables investigated at baseline was similar at follow‐up. In addition, we compared the network structure of patients who were classified as recovered at follow‐up versus those who did not recover. Six hundred eighteen subjects recruited at baseline could be assessed in the follow‐up study. The network structure did not change significantly from baseline to follow‐up, and the overall strength of the connections among variables increased slightly, but not significantly. Functional capacity and everyday life skills had a high betweenness and closeness in the network at follow‐up, as they had at baseline, while psychopathological variables remained more peripheral. The network structure and connectivity of non‐recovered patients were similar to those observed in the whole sample, but very different from those in recovered subjects, in which we found few connections only. These data strongly suggest that tightly coupled symptoms/dysfunctions tend to maintain each other's activation, contributing to poor outcome in schizophrenia. Early and integrated treatment plans, targeting variables with high centrality, might prevent the emergence of self‐reinforcing networks of symptoms and dysfunctions in people with schizophrenia.