Characterization of Purified Green Bell Pepper Hydroperoxide Lyase Expressed by Yarrowia Lipolytica: Radicals Detection during Catalysis - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Enzyme and Microbial Technology Année : 2007

Characterization of Purified Green Bell Pepper Hydroperoxide Lyase Expressed by Yarrowia Lipolytica: Radicals Detection during Catalysis

Résumé

The optimization of the expression of recombinant 6-His-tagged HPO lyase in Yarrowia lipolytica is described: 1800U/L of culture was detected at 24h of culture on a medium containing olive oil as the sole carbon source. The enzyme was purified by IMAC and showed an optimal pH at 5.5, an optimal temperature at 20^\circC and a Km value of 9μM with 13-HPOD substrate. The participation of radicals during the catalysis of purified bell pepper fruit hydroperoxide lyase has been observed by electron paramagnetic resonance spectroscopy and the yet unidentified radical species might be an alkyl or alkoxyl radical linked to the enzyme.

Dates et versions

hal-02011963 , version 1 (08-02-2019)

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Paternité - Pas d'utilisation commerciale - Partage selon les Conditions Initiales

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Mirna P. Santiago-Gómez, Catherine Vergely, Clotilde Policar, Jean-Marc Nicaud, Jean-Marc Belin, et al.. Characterization of Purified Green Bell Pepper Hydroperoxide Lyase Expressed by Yarrowia Lipolytica: Radicals Detection during Catalysis. Enzyme and Microbial Technology, 2007, 41 (1), pp.13-18. ⟨10.1016/j.enzmictec.2006.11.017⟩. ⟨hal-02011963⟩
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