Phosphoenolpyruvate carboxylase from cherimoya fruit: properties, kinetics and effects of high CO(2).

Phosphoenolpyruvate carboxylase (PEPC, EC 4.1.1.31) regulatory properties were studied in non-photosynthetic (mesocarp) and photosynthetic (peel) tissues from cherimoya (Annona cherimola Mill.) fruit stored in air, in order to gain a better understanding of in vivo enzyme regulation. Analyses were also performed with fruit treated with 20% CO(2)-20% O(2) to define the role of PEPC as part of an adaptive mechanism to high external carbon dioxide levels. The results revealed that the special kinetic characteristics of the enzyme from mesocarp--high V(max) and low sensibility to L-malate inhibition - are related to the active acid metabolism of these fruits and point to a high rate of reassimilation of respired CO(2) into keto-acids. With respect to fruit stored in air, PEPC in crude extracts from CO(2)-treated cherimoyas gave a similar V(max) (1.12+/-0.03 microkat x mg(-1) protein), a lower apparent K(m) (68+/-9 microM for PEP) and a higher I(50) of L-malate (5.95+/-0.3 mM). These kinetic values showed the increase in the affinity of this enzyme toward one of its substrate, PEP, by elevated external CO(2) concentrations. The lower K(m) value and lower sensitivity to L-malate are consistent with higher in vivo carboxylation reaction efficiency in CO(2)-treated cherimoyas, while pointing to an additional enzyme regulation system via CO(2).