Notatin: an anti-bacterial glucose-aerodehydrogenase from <i>Penicillium notatum</i> Westling and <i>Penicillium resticulosum</i> sp. nov.

Coulthard, C. E.; Michaelis, Ron C.; Short, W. F.; Sykes, G.; Skrimshire, G. E. H.; Standfast, A. F. B.; Birkinshaw, J. H.; Raistrick, Harold

doi:10.1042/bj0390024

Cited by 135 publications

(28 citation statements)

References 14 publications

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“…The fact that no change of the chemical shift occurs for this resonance may be explained by a loss of n-electron density at C(2) and C (4) in ortho and para positions to C(4a), which counteracts the expected upfield shift.…”

Section: I3c-nmr Studies Of the Oxidized Statementioning

confidence: 95%

¹⁵N‐ and ¹³C‐NMR investigations of glucose oxidase from Aspergillus niger

Sanner

Macheroux

Rüterjans

et al. 1991

European Journal of Biochemistry

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The apoprotein of glucose oxidase from Aspergillus niger was reconstituted with specifically lSN-and 13C-enriched FAD derivatives and investigated by "N-and I3C-NMR spectroscopy. On the basis of the "N-NMR results it is suggested that, in the oxidized state of glucose oxidase, hydrogen bonds are formed to the N(3) and N(5) positions of the isoalloxazine system. The hydrogen bond to N(3) is more pronounced than that to N(5) as compared with the respective hydrogen bonds formed between FMN and water. The resonance position of N(10) indicates a small decrease in spz hybridization compared to free flavin in water. Apparently the isoalloxazine ring is not planar at this position in glucose oxidase.Additional hydrogen bonds at the carbonyl groups of the oxidized enzyme-bound FAD were derived from the I3C-NMR results. A strong downfield shift observed for the C(4a) resonance may be ascribed in part to the decrease in sp2 hybridization at the N(10) position and to the polarization of the carbonyl groups at C(2) and C(4). The polarization of the isoalloxazine ring in glucose oxidase is more similar to FMN in water than to that of tetraacetyl-riboflavin in apolar solvents.In the reduced enzyme the N(l) position is anionic at pH 5.6. The pK, is shifted to lower pH values by at least 1 owing to the interaction of the FAD with the apoprotein.As in the oxidized state of the enzyme, a hydrogen bond is also

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Section: I3c-nmr Studies Of the Oxidized Statementioning

confidence: 95%

¹⁵N‐ and ¹³C‐NMR investigations of glucose oxidase from Aspergillus niger

Sanner

Macheroux

Rüterjans

et al. 1991

European Journal of Biochemistry

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“…In this group, in addition to the two yeast compounds mentioned above, may be listed xanthine oxidase (3), liver aldehyde oxidase (5), and the glucose oxidase obtained from Penicillium notatum (4,9). The significance of this coupling of the flavin oxidation-reduction system with another prosthetic group in presumably the same protein molecule remains obscure.…”

Section: Discussionmentioning

confidence: 99%

Some Properties of the Yeast Yellow Protein

Ball

1946

Journal of General Physiology

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The yellow protein crystallized by Kunitz and McDonald (7) from yeast has been examined for some of its properties. The crystalline preparations employed were kindly placed at my disposal by these authors. The yellow color of the preparation appears to be largely due to a flavin prosthetic group, though another yellowish prosthetic group also appears to be present. No enzymatic function for this protein preparation has as yet been found. EXPERIMENTALThe preparations of the yellow protein were received as a paste containing ammonium sulfate. In the first preparation received, attempts to dialyze away this salt resulted in a loss of color and denaturation of the protein. All subsequent experiments were, therefore, performed on solutions of the protein made by dissolving the paste in water. A dear lemon-yellow-colored solution was thus obtained.The absorption spectrum of such a solution, as measured in a Beckman spectrophotometer, is shown in Fig. 1 by the curve labeled "Oxidized." A peak may be observed in the region of k 450 m/~. If, to this solution, a little solid dithionite (Na~S=O4) is added, the yellow color fades pronouncedly but does not entirely disappear. This solution was overlaid with mineral oil in order to prevent its reoxidation by air and its absorption spectrum was measured. The curve obtained is the one shown in Fig. 1 labeled "Reduced." Readings below 400 m~ were not taken since Na~S204 itself absorbs in this region. If the curve thus obtained is now subtracted from that of the oxidized form, there is obtained the curve labeled "Difference" which is given in Fig. 1. This curve with a definite peak in the region of 440 to 450 m~ is suggestive of those given by various flavin compounds (cf. Ball (2)). If air is admitted to the reduced solution, the yellow color is restored, the density reading at 435 m/, returning to within 95 per cent of its original value. The reduction and oxidation process may be repeated indicating that a truly reversible oxidation-reduction system is involved in the color change.The protein content of the solution employed in these spectrophotometric experiments was determined. The protein was denatured by heat and by the addition of alcohol and the precipitate obtained washed with water until free from ammonium sulfate as indicated by Nessler's reagent. The dry weight indicated 94.6 mg. of protein per ml. of solution. If we are dealing with a flavoprotein, as seems likely, then using the density readings given in Fig.

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“…With such a low concentration of acid in honey there is not much lowering of the pH when honey is added to culture media or serum. In work with S. aureus no inhibition was seen with gluconic acid added to nutrient broth at levels up to 0.25% [55]. However, in a study with Corynebacterium diphtheriae the MIC of the honey used was found to be 4.5%, but was 10% when the honey was neutralized [56J.…”

Section: Aciditymentioning

confidence: 99%

“…It has been reported that S. aureus failed to grow in 24 h in nutrient broth containing hydrogen peroxide at 0.29 mmol/!, but grew at 0.15 mmolll [55]. In other work with S. aureus the 20% inhibition of growth over an incubation period of 16 h that was observed corresponded vrith an accumulation of 0.12 mmol/l hydrogen peroxide from the glucose oxidase-glucose system used to generate it [72].…”

Section: Hydrogen Peroxidementioning

confidence: 99%

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Honey: Antimicrobial Actions and Role in Disease Management

Molan

2008

New Strategies Combating Bacterial Infection

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The ancient treatment of dressing infected wounds wi.th honey is rapidly becoming re-established in professional medicine, especially where wounds are infected with antibiotic-resistant bacteria. This is because ofthe demonstrated sensitivity of such bacteria to the antibacterial activity ofhauey, which is not influenced by whether or not strains are resistant to antibiotics. Honey has been found to have a very broad spectrum of activity, but its potency of antibacterial activity can vary greatly. In most honeys the antibacterial activity is due to enzymatically produced hydrogen peroxide and thus the potency of its antibacterial activity can be decreased by catalase present in an open wound. Manuka honey has an antibacterial component derived from the plant source. Manuka honey with a quality-assured level of antibacterial activity is being used by companies marketing honey products for wound care that are registered with the medical regulatory authorities in various countries. Such honey can be diluted IO-fold or more and still completely inhibitthe usual wound-infecting species. There is a large amount of clinical evidence for the effectiveness of honey in clearing infection in wounds, and some clinical evidence of its effectiveness in treating other infections. Although the antibacterial potency of honey is insufficient to allow its use systemically, there are various clinical applications besides wound care in which it is used topically or where it does not get excessively diluted, such as for treatment of gastritis, enteritis, gingivitis, ophthalmological infections and bronchial infections. In most of these applications the anti-inflammatory activity of honey is of additional benefit in decreasing the inflammation resulting from infection. Additional clinical research is needed to provide better evidence of the effectiveness of honey in these therapeutic applications of honey.New Strategies CombClting Bacterial Infection. Edited by Iqbal Ahmad and Farrukh Aqii

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Notatin: an anti-bacterial glucose-aerodehydrogenase from Penicillium notatum Westling and Penicillium resticulosum sp. nov.

Cited by 135 publications

References 14 publications

¹⁵N‐ and ¹³C‐NMR investigations of glucose oxidase from Aspergillus niger

¹⁵N‐ and ¹³C‐NMR investigations of glucose oxidase from Aspergillus niger

Some Properties of the Yeast Yellow Protein

Honey: Antimicrobial Actions and Role in Disease Management

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Notatin: an anti-bacterial glucose-aerodehydrogenase from Penicillium notatum Westling and Penicillium resticulosum sp. nov.

Cited by 135 publications

References 14 publications

15N‐ and 13C‐NMR investigations of glucose oxidase from Aspergillus niger

15N‐ and 13C‐NMR investigations of glucose oxidase from Aspergillus niger

Some Properties of the Yeast Yellow Protein

Honey: Antimicrobial Actions and Role in Disease Management

Contact Info

Product

Resources

About

¹⁵N‐ and ¹³C‐NMR investigations of glucose oxidase from Aspergillus niger

¹⁵N‐ and ¹³C‐NMR investigations of glucose oxidase from Aspergillus niger