PMID: 2119230Sep 3, 1990Paper

Purification and characterization of uridine and thymidine phosphorylase from Lactobacillus casei

Biochimica Et Biophysica Acta
Y AvrahamJ Yashphe

Abstract

Uridine and thymidine phosphorylases have been purified to homogeneity from crude extracts of Lactobacillus casei. Both enzymes had an apparent molecular mass of about 80 kDa. Uridine phosphorylase consisted of four identical subunits while thymidine phosphorylase was composed of two identical ones. The sequence of 23 amino-acid residues from its N-terminal end was analyzed. Uridine phosphorylase had a Km of 5.0 x 10(-3) M for uridine and 1.24 x 10(-1) M for phosphate, while thymidine phosphorylase had a Km of 1.32 x 10(-1) M for thymidine and 1.0 x 10(-1) M for phosphate. Uridine phosphorylase was equally active with uridine and 5-methyluridine, but had a low activity towards thymidine. Its activity was inhibited competitively by 3-O-methyl-alpha D-glucopyranoside, on the other hand thymidine phosphorylase activity was not affected by this compound. Thymidine phosphorylase showed specificity towards the deoxyribosyl moiety of the substrate. In addition, it required a nonsubstituted pyrimidine moiety or one which was substituted in position 5. The pattern of the double-reciprocal plots of the initial velocities vs. the concentrations of either one of the substrates, and the product inhibition kinetics, indicated that the cataly...Continue Reading

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Citations

Sep 22, 2011·Biochemistry·Rafael G Silva, Vern L Schramm
Dec 18, 2001·The Biochemical Journal·Matthew J Pugmire, Steven E Ealick
Nov 25, 2004·Journal of Molecular Biology·Elena UsovaStaffan Eriksson
Jul 5, 2013·The British Journal of Nutrition·Jia-Yi DongYouyou Zhao
Aug 13, 2013·Clinical Pharmacology and Therapeutics·H Li, W Jia
Jun 4, 2004·Journal of the American Chemical Society·Matthew R Birck, Vern L Schramm
Jan 1, 2021·Talanta·Jaroslava BezdekovaMarketa Vaculovicova
Jan 20, 2005·Journal of Agricultural and Food Chemistry·Alyssa HidalgoSara Cazzola
Feb 26, 2004·Journal of the American Chemical Society·Matthew R Birck, Vern L Schramm
Jan 24, 2008·Journal of Agricultural and Food Chemistry·Alyssa HidalgoCarlo Pompei

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