Stabilizing effect of Azospirillum lectins on β-glucosidase activity

被引：0

作者：

Alen'kina, S. A. ^{[1
]}

Zharkova, V. R. ^{[1
]}

Nikitina, V. E. ^{[1
]}

机构：

[1] Russian Acad Sci, Inst Biochem & Physiol Plants & Microorganisms, Saratov 410049, Russia

来源：

APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2007年 / 43卷 / 06期

关键词：

Apply Biochemistry; Chymotrypsin; Azospirillum; Antigenic Property; Azospirillum Brasilense;

D O I：

10.1134/S0003683807060026

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lectins from the surface of Azospirillum brasilense Sp7 and Azospirillum brasilense Sp7.2.3 (a mutant with impaired lectin activity) were shown to induce a stabilizing effect on the activity of almond beta-glucosidase under conditions of thermoinactivation and proteolytic enzyme treatment. Differences were revealed in the influence of lectins with various antigenic properties. Our results indicate that the effects of lectins on the catalytic activity of the enzyme are mainly associated with conformational changes in lectin molecules during mutagenesis, but not with carbohydrate specificity (general property). These data should be taken into account in evaluating the role of lectins in the formation of nitrogen-fixing associations.

引用

页码：583 / 586

页数：4

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