Putrescine Oxidase of Micrococcus rubens
Putrescine Oxidase of Micrococcus rubens
复制标题
红微球菌腐胺氧化酶
DOI:
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发表时间:
1965
期刊:
影响因子:
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通讯作者:
K. Ogata
中科院分区:
文献类型:
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作者:
H. Yamada;A. Tanaka;K. Ogata
Sir: The oxidation of natural diamines by cells of various bacteria has already been report ed.1•`3) It has been assumed that putrescine is oxidatively deaminated by a diamine oxi dase. However, the properties of the bacterial diamine oxidase remain unknown. In the course of investigations on the metabolism of amines by microorganisms, we have found that "putrescine oxidase" occurs remarkably in the cells of Micrococcus rubens. This communication deals with the properties of the putrescine oxidase. Mirococcus rubens (IFO 3768) was grown for 48 hours in a medium (pH 7.0) contain ing 1% meat extract, 1% peptone, 0.5% NaCl and 0.5% yeast extract, with continuous shak ing. The enzyme was extracted from the cells by ultrasonic oscillation and purified 30 •` 35 fold by protamine precipitation, ammo nium sulfate fractionation (50•`60% saturation at pH 7.0) and DEAE-cellulose chromato graphy. This enzyme preparation oxidized putrescine rapidly. Cadaverine and spermidine were oxidized but in considerably lower rates. The other monoamines, diamines and poly amine were not oxidized at all. The result is shown in Table I. Putrescine was oxidized as follows: Putrescine +02‡TM1-Pyrroline+ NH3+H202. Pyrroline and ammonia were formed in stoichiometric amounts. Pyrroline was determined by the colorimetric method of Holmstedt, Larsson and Tham,5) and amTABLE I. RELATIVE RATES OF OXIDATION OF VARIOUS AMINES BY PUTRESCINE OXIDASE OF Micrococcus rubens