PMID: 39505Jul 1, 1979

Biochemical properties of penicillin amidohydrolase from Micrococcus luteus

Applied and Environmental Microbiology
D H Nam, D D Ryu

Abstract

Some biochemical properties of whole-cell penicillin amidohydrolase from Micrococcus luteus have been studied. This whole-cell enzyme showed its maximal activity at 36 degrees C at pH 7.5. It was found that the activation energy of this enzyme was 8.03 kcal (ca. 33.6 kJ) per mol, and this amidohydrolase showed first-order decay at 36 degrees C. The penicillin amidohydrolase was deactivated rapidly at temperatures above 50 degrees C during storage or preincubation for 24 h. The Michaelis constant, Km, for penicillin G was determined as 2.26 mM, and the substrate inhibition constant, Kis, was 155 mM. The whole-cell penicillin amidohydrolase from M. luteus was capable of hydrolyzing penicillin G, penicillin V, ampicillin, and cephalexin, but not cephalosporin C and cloxacillin. This whole-cell enzyme also had synthetic activity for semisynthetic penicillins or cephalosporins from D-(--)-alpha-phenylglycine methyl ester and 6-alpha-aminopenicillanic acid or 7-amino-3-deacetoxycephalosporanic acid.

References

Jan 1, 1991·Folia Microbiologica·Z A MahmoodS M Zoha

Related Concepts

Substrate Specificity
Van-Pen-G
Hydrogen-Ion Concentration
Penicillin V Acylase
Cephalosporanic Acids
Amidohydrolases
Micrococcus
Penicillin

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