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Journal of Bacteriology, August 2000, p. 4572-4577, Vol. 182, No. 16
Research Institute for Food Science, Kyoto
University, Uji, Kyoto 611-0011, Japan
Received 22 February 2000/Accepted 1 June 2000
A bacterium, Sphingomonas sp. strain A1, can
incorporate alginate into cells through a novel ABC (ATP-binding
cassette) transporter system specific to the macromolecule. The
transported alginate is depolymerized to di- and trisaccharides by
three kinds of cytoplasmic alginate lyases (A1-I [66 kDa], A1-II [25
kDa], and A1-III [40 kDa]) generated from a single precursor through
posttranslational autoprocessing. The resultant alginate
oligosaccharides were degraded to monosaccharides by cytoplasmic
oligoalginate lyase. The enzyme and its gene were isolated from the
bacterial cells grown in the presence of alginate. The purified enzyme
was a monomer with a molecular mass of 85 kDa and cleaved glycosidic
bonds not only in oligosaccharides produced from alginate by
alginate lyases but also in polysaccharides (alginate, polymannuronate,
and polyguluronate) most efficiently at pH 8.0 and 37°C.
The reaction catalyzed by the oligoalginate lyase was exolytic and
thought to play an important role in the complete depolymerization of
alginate in Sphingomonas sp. strain A1. The gene for this
novel enzyme consisted of an open reading frame of 2,286 bp encoding a
polypeptide with a molecular weight of 86,543 and was located
downstream of the genes coding for the precursor of alginate lyases
(aly) and the ABC transporter (algS,
algM1, and algM2). This result indicates that
the genes for proteins required for the transport and complete
depolymerization of alginate are assembled to form a cluster.
0021-9193/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.
Molecular Identification of Oligoalginate Lyase of
Sphingomonas sp. Strain A1 as One of the Enzymes Required
for Complete Depolymerization of Alginate
*
Corresponding author. Mailing address: Research
Institute for Food Science, Kyoto University, Uji, Kyoto 611-0011, Japan. Phone: 81-774-38-3768. Fax: 81-774-38-3767. E-mail:
hasimoto{at}food2.food.kyoto-u.ac.jp.
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