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Journal of Bacteriology, May 2006, p. 3329-3336, Vol. 188, No. 9
0021-9193/06/$08.00+0     doi:10.1128/JB.188.9.3329-3336.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.

The Hydantoin Transport Protein from Microbacterium liquefaciens

Shun'ichi Suzuki* and Peter J. F. Henderson*

Astbury Centre for Structural Molecular Biology, University of Leeds, Leeds, West Yorkshire, LS2 9JT, United Kingdom

Received 13 December 2005/ Accepted 19 February 2006

The gene hyuP from Microbacterium liquefaciens AJ 3912 with an added His6 tag was cloned into the expression plasmid pTTQ18 in an Escherichia coli host strain. The transformed E. coli showed transport of radioisotope-labeled 5-substituted hydantoins with apparent Km values in the micromolar range. This activity exhibited a pH optimum of 6.6 and was inhibited by dinitrophenol, indicating the requirement of energy for the transport system. 5-Indolyl methyl hydantoin and 5-benzyl hydantoin were the preferred substrates, with selectivity for a hydrophobic substituent in position 5 of hydantoin and for the L isomer over the D isomer. Hydantoins with less hydrophobic substituents, cytosine, thiamine, uracil, allantoin, adenine, and guanine, were not effective ligands. The His-tagged hydantoin transport protein was located in the inner membrane fraction, from which it was solubilized and purified and its identity was authenticated.


* Corresponding author. Present address for Shun'ichi Suzuki: AminoScience laboratories, Ajinomoto Co., Inc., Kawasaki-ku, Kawasaki, Kanagawa 2108681, Japan. Phone: 81 44 244 7137. Fax: 81 44 244 6581. E-mail: shunichi_suzuki{at}ajinomoto.com. Mailing address for Peter J. F. Henderson: Institute for Systems and Membrane Biology, University of Leeds, Leeds LS2 9JT, United Kingdom. Phone: 44 113 343 3175. Fax: 44 113 343 3167. E-mail: p.j.f.henderson{at}leeds.ac.uk.


Journal of Bacteriology, May 2006, p. 3329-3336, Vol. 188, No. 9
0021-9193/06/$08.00+0     doi:10.1128/JB.188.9.3329-3336.2006
Copyright © 2006, American Society for Microbiology. All Rights Reserved.




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