Literature DB >> 14692

Sulphur metabolism in Paracoccus denitrificans. Purification, properties and regulation of serine transacetylase, O-acetylserine sulphydrylase and beta-cystathionase.

J N Burnell, F R Whatley.   

Abstract

1. Serine transacetylase, O-acetylserine sulphydrylase and beta-cystathionase were purified from Paracoccus denitrificans strain 8944. 2. Serin transacetylase was purified 150-fold. The enzyme has a pH optimum between 7.5 and 8.0, is specific for L-serine and is inhibited by sulphydryl-group reagents. The apparent Km values for serine and acetyl-CoA are 4.0 - 10(-4) and 1.0 - 10(-4) M, respectively. Serine transacetylase is strongly inhibited by cysteine. 3. O-Acetylserine sulphydrylase was purified 450-fold. The enzymes has a sharp pH optimum at pH 7.5. In addition to catalysing the synthesis of cysteine, O-acetylserine sulphydrylase catalyses the synthesis of selenocysteine from O-acetylserine and selenide. The Km values for sulphide and O-acetylserine are 2.7 - 10(-3) and 1.25 - 10(-3) M, respectively. The enzyme was stimulated by pyridoxal phosphate and was inhibited by cystathionine, homocysteine and methionine. 4. beta-Cystathionase was purified approx. 50-fold. beta-Cystathionase has a pH optimum between pH 9.0 and 9.5, is sensitive to sulphydryl-group reagents, required pyridoxal phosphate for maximum activity and has an apparent Km for cystathionine of 4.2 - 10 (-3) M. beta-Cystathionase also catalyses the release of keto acid from lanthionine, djenkolic acid and cystine. Cysteine, O-acetylserine, homocysteine and glutathione strongly inhibit beta-cystathionase activity and homocysteine and methionine represses enzyme activity. 5. O-Acetylserine lyase was identified in crude extracts of Paracoccus denitrificans. The enzyme is specific for O-acetyl-L-serine, requires pyridoxal phosphate and is inhibied by KCN and hydroxylamine. The enzyme has a high Km value for O-acetylserine (50--100 mM).

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Year:  1977        PMID: 14692     DOI: 10.1016/0005-2744(77)90157-7

Source DB:  PubMed          Journal:  Biochim Biophys Acta        ISSN: 0006-3002


  14 in total

1.  Subcellular Distribution of O-Acetylserine(thiol)lyase in Cauliflower (Brassica oleracea L.) Inflorescence.

Authors:  N Rolland; M Droux; R Douce
Journal:  Plant Physiol       Date:  1992-03       Impact factor: 8.340

2.  Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.

Authors:  A C Alting; W Engels; S van Schalkwijk; F A Exterkate
Journal:  Appl Environ Microbiol       Date:  1995-11       Impact factor: 4.792

3.  Intracellular localization of serine acetyltransferase in spinach leaves.

Authors:  C Brunold; M Suter
Journal:  Planta       Date:  1982-08       Impact factor: 4.116

4.  O-Acetylserine sulfhydrylase from Methanosarcina thermophila.

Authors:  B Borup; J G Ferry
Journal:  J Bacteriol       Date:  2000-01       Impact factor: 3.490

5.  Methionyl-tRNA Synthetase from Phaseolus aureus: Purification and Properties.

Authors:  J N Burnell
Journal:  Plant Physiol       Date:  1981-02       Impact factor: 8.340

6.  Sulfate Assimilation in C(4) Plants: Intercellular and Intracellular Location of ATP Sulfurylase, Cysteine Synthase, and Cystathionine beta-Lyase in Maize Leaves.

Authors:  J N Burnell
Journal:  Plant Physiol       Date:  1984-07       Impact factor: 8.340

7.  Selenium Metabolism in Neptunia amplexicaulis.

Authors:  J N Burnell
Journal:  Plant Physiol       Date:  1981-02       Impact factor: 8.340

8.  O-Acetylserine sulfhydrylase and S-sulfocysteine synthase activities of Rhodospirillum tenue.

Authors:  G Hensel; H G Trüper
Journal:  Arch Microbiol       Date:  1983-06       Impact factor: 2.552

9.  Cysteinyl-tRNA Synthetase from Phaseolus aureus: Purification and Properties.

Authors:  J N Burnell
Journal:  Plant Physiol       Date:  1977-11       Impact factor: 8.340

10.  Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.

Authors:  P G Bruinenberg; G De Roo; G Limsowtin
Journal:  Appl Environ Microbiol       Date:  1997-02       Impact factor: 4.792

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