PMID: 109123Apr 12, 1979

The interaction of L-ascorbic acid with the active center of myrosinase

Biochimica Et Biophysica Acta
M Ohtsuru, T Hata

Abstract

Only L-ascorbic acid activated plant myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1), whereas ascorbic acid analogs did not. The enzyme protein was conformationally changed by the addition of L-ascorbic acid to the spectrophotometric analysis, approx. 1.5 amino residues appeared on the surface of the enzyme and about 2.3 tryptophan residues were buried in the molecule when 1 mM L-ascorbic acid was added. Optimum temperature for the myrosinase activity was approx. 55 degrees C without L-ascorbic acid, but with L-ascorbic acid it was about 35 degrees C; that for beta-glucosidase activity was the same (55 degrees C) with or without L-ascorbic acid. The effect of chemical modification of the functional groups of myrosinase on the interaction of L-ascorbic acid was investigated and the interaction of L-ascorbic acid with the active center of the enzyme is proposed.

References

Dec 15, 1961·Proceedings of the National Academy of Sciences of the United States of America·M G ETTLINGERC P THOMPSON

Citations

May 1, 1987·Annales De L'Institut Pasteur. Microbiology·M GoldnerH Smith
Jun 1, 2005·Plant Physiology and Biochemistry : PPB·Xian Li, M M Kushad
Mar 11, 2008·Chembiochem : a European Journal of Chemical Biology·Jared R MaysScott R Rajski
Feb 23, 2002·Protein Expression and Purification·Frauke V Härtel, Anders Brandt
Jan 1, 1983·Critical Reviews in Food Science and Nutrition·G R FenwickW J Mullin

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