Production and Partial Characterization of α-Amylase Enzyme from Marine Actinomycetes.
Amylase producing actinobacteria were isolated and characterized from terrestrial environment. There are a limited number of reports investigating the marine environment; hence, in the present study, four marine enzymes were tested for their amylase production ability. On starch agar plates, the Str...
| Publicado en: | BioMed Research International pp. 1 - 16 |
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| Autores principales: | , , , |
| Formato: | equations & formulas pictorial research tables/charts Journal Article |
| Publicado: |
Wiley-Blackwell
12/7/2021
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=154000346&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 154000346 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 23146133 FT2T jtl: BioMed Research International issn: 23146133 maglogo: N pubinfo: dt: 12/7/2021 pid: 480 pub: Wiley-Blackwell place: Malden, Massachusetts artinfo: ui: 154000346 154000346 154000346 10.1155/2021/5289848 154000346 ppf: 1 ppct: 15 formats: fmt: @attributes: type: P tig: atl: Production and Partial Characterization of α-Amylase Enzyme from Marine Actinomycetes. aug: au: Al-Agamy, Mohamed H. Alhuzani, Mohammad R. Kelany, Mahmoud S. Hamed, Moaz M. affil: Department of Pharmaceutics, College of Pharmacy, King Saud University, 11451 Riyadh 2457, Saudi Arabia sug: subj: Amylases Analysis Actinobacteria Analysis Human Cell Culture Techniques Electrophoresis Methods Culture Media Gram-Positive Bacteria Enzymes Physiology Descriptive Statistics ab: Amylase producing actinobacteria were isolated and characterized from terrestrial environment. There are a limited number of reports investigating the marine environment; hence, in the present study, four marine enzymes were tested for their amylase production ability. On starch agar plates, the Streptomyces rochei strain showed a higher hydrolytic zone (24 mm) than the other isolates. Growth under optimized culture conditions using Plackett-Burman's experimental design led to a 1.7, 9.8, 7.7, and 3.12-fold increase for the isolates S. griseorubens, S. rochei, S. parvus, and Streptomyces sp., respectively, in the specific activity measurement. When applying the Box-Behnken design on S. rochei using the most significant parameters (starch, K2HPO4, pH, and temperature), there was a 12.22-fold increase in the specific activity measurement 7.37 U/mg. The α-amylase was partially purified, and its molecular weight was determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. α-Amylase was particularly active at pH 6 and 65°C. The purified enzyme was most active at 65°C and pH 6, thermal stability of 70°C for 40 min, and salt concentration of 1 M with Km and Vmax of 6.58 mg/ml and 21.93 μmol/ml/min, respectively. The α-amylase was improved by adding Cu+2, Zn+2, and Fe+2 (152.21%, 207.24%, and 111.89%). Increased production of α-amylase enzyme by S. rochei KR108310 leads to production of significant industrial products. pubtype: Academic Journal doctype: equations & formulas pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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