Characterization of γ-glutamyl hydrolase produced by Bacillus sp. isolated from Thai Thua-nao

• Main Authors: Orawan Chunhachart, Takenori Itoh, Morakot Sukchotiratana, Hiroyuki Tanimoto, Yasutaka Tahara
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Chemical Engineering; Chemistry; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33751437461&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/61424
• Institution: Chiang Mai University

γ-Glutamyl hydrolase with a molecular mass of 28 kDa was purified from the culture broth of Bacillus sp. isolated from Thai Thua-nao, a natto-like fermented soybean food. The purified enzyme hydrolyzed chemically synthesized oligo-γ-L-glutamates but not oligo-γ-D-glutamates and degraded γ-polyglutamic acid to a hydrolyzed product of only about 20 kDa (with D- and L-glutamic acid in a ratio of 70:30), suggesting that the enzyme is a γ-glutamyl hydrolase that cleaves the γ-glutamyl linkage between L- and L-glutamic acid of γ-polyglutamic acid.