Purification and characterization of extracellular laccase fromPleurotus ostreatus |
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Authors: | Kenji Okamoto Sonoe O Yanagi Takuo Sakai |
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Institution: | (1) College of Agriculture, Osaka Prefecture University, 599-8531 Sakai, Osaka, Japan;(2) National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Tsukuba, 305-8642 Ibaraki, Japan;(3) Present address: Department of Biotechnology, Faculty of Engineering, Tottori University, 4-101 Koyama, 680-8552 Tottori, Japan |
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Abstract: | Laccase (EC 1.10.3.2) from the culture filtrate of a strain of white rot basidiomycetePleurotus ostreatus was purified using DEAE-Toyopearl 650M and butyl-Toyopearl 650M column chromatographies and Superdex 75 HR 10/30 fast protein
liquid chromatography. Molecular weight of the purified laccase was about 55,000, and the isoelectric point was 3.0. The optimum
pH for enzyme activity was 6.5, and the optimum temperature was 50°C. This enzyme contained 7.4% sugar and two copper atoms
per molecule. The substrate specificity was similar to those of other fungal laccases. Comparison of the N-terminal amino
acid sequence of theP. ostreatus laccase with those fromPleurotus ostreatus Florida,Coriolus hirsutus, Phlebia radiata, basidiomycete PM1 (CECT 2971),Trametes villosa, Pycnoporus cinnabarinus, Ceriporiopsis subvermispora, andAgaricus bisporus showed 95, 65, 60, 55, 55, 55, 50, and 35% similarity, respectively, in the first 20 residues. No similarity in this region
was detected with laccases fromNeurospora crassa, Aspergillus nidulans, andCryptococcus neoformans. |
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Keywords: | basidiomycete laccase Pleurotus ostreatus |
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