KAJIAN EVOLUSI MANGANESE SUPEROXIDE DISMUTASE (MNSOD) BAKTERI BERDASARKAN URUTAN ASAM AMINO
Manganese superoxide dismutase (MnSOD) is a ubiquitous metalloenzyme that presents among microorganisms and plays an important role in eliminating reactive oxygen species (ROS) in body tissue. However, the amount of MnSOD is decreasing along with aging. Exogenous MnSOD can be added to maintain Mn...
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Format: | Final Project |
Language: | Indonesia |
Online Access: | https://digilib.itb.ac.id/gdl/view/66205 |
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Institution: | Institut Teknologi Bandung |
Language: | Indonesia |
Summary: | Manganese superoxide dismutase (MnSOD) is a ubiquitous metalloenzyme that presents among
microorganisms and plays an important role in eliminating reactive oxygen species (ROS) in body
tissue. However, the amount of MnSOD is decreasing along with aging. Exogenous MnSOD can be
added to maintain MnSOD level in the body. MnSOD from Staphylococcus equorum (MnSODSeq)
has been developed in the Pharmaceutical Biotechnology Laboratory of the School of Pharmacy,
ITB. The aim of the study was to examine the evolution of MnSODSeq and asses its relationship to
other MnSOD from different organism and to determine the evolution marker based on
phylogenetic tree analysis. A phylogenetic tree based on the amino acid sequence was generated
using MEGA11 software. The result showed that MnSOD from pathogenic bacteria is grouped
differently from the nonpathogenic ones. An analysis was conducted to determine the effect of
different amino acids among the MnSOD sequences. The result showed that different amino acid
affects the activity, structure, and stability of MnSOD. However, there was no specific pattern
regarding the effect for each group of MnSOD in the phylogenetic tree. Every difference found was
particular for each species. MnSOD from pathogenic bacteria have three amino acids that are only
conserved in their group; they are Asp36, Lys59, and Asp105 (numbering based on Escherichia coli
MnSOD). However, the electrostatic potential surface analysis showed that these amino acids did
not form any specific pattern and thus the conservation is unlikely related to the pathogenicity of
bacteria.
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