1975
DOI: 10.1016/0003-9861(75)90245-3
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Fructose diphosphate aldolase from Mycobacterium smegmatis

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Cited by 22 publications
(4 citation statements)
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“…The class-I aldolase ofPeptococcus aerogenesis monomeric, with a molecular weight of 33000 , whereas the enzyme from Lactobacillus casei, of molecular weight 82000, is a dimer (London, 1974). Only the aldolase from Mycobacterium smegmatis resembles the eukaryote aldolases, being tetrameric and of molecular weight 158000 (Bai et al, 1975).…”
Section: Discussionmentioning
confidence: 99%
“…The class-I aldolase ofPeptococcus aerogenesis monomeric, with a molecular weight of 33000 , whereas the enzyme from Lactobacillus casei, of molecular weight 82000, is a dimer (London, 1974). Only the aldolase from Mycobacterium smegmatis resembles the eukaryote aldolases, being tetrameric and of molecular weight 158000 (Bai et al, 1975).…”
Section: Discussionmentioning
confidence: 99%
“…Excellent crystal structures are available for several eukaryotic Class I FBP aldolases [3][4][5], revealing that these proteins are members of the α\β-barrel family of proteins, of which triosephosphate isomerase is the archetype. Class I FBP aldolases in prokaryotes have been discovered in Escherichia coli [6,7], Micrococcus aerogenes [8,9], Lactobacillus casei [10], Mycobacterium smegmatis [11,12], Staphylococcus aureus [13], Staphylococcus carnosus [14], Synechocystis sp. strain PCC6803 [15] and Haloarcula allismortis [16].…”
Section: Introductionmentioning
confidence: 99%
“…In contrast with this wealth of information about the Class I aldolases, comparatively little is known about the Class II enzymes. The aldolase of yeast is metaldependent, as are the aldolases of most prokaryotes studied (Rutter, 1964), but at least some prokaryotes, such as Escherichia coli (Stribling & Perham, 1973;Baldwin & Perham, 1978), Lactobacillus casei (London, 1974) and Mycobacterium smegmatis (Bai et al, 1975), have been shown also to contain Class I enzymes. The Class II aldolases of Saccharomyces cerevisiae (Rutter, 1964;Jack & Harris, 1971) and E. coli (Baldwin et al, 1978) are perhaps the best characterized.…”
Section: Introductionmentioning
confidence: 99%