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Appl Environ Microbiol. 1975 June; 29(6): 745-750
Copyright © 1975 American Society for Microbiology. All Rights Reserved.

Properties of D-Xylose Isomerase from Streptomyces albus

Sergio Sanchez1 and Karl L. Smiley

Northern Regional Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Peoria, Illinois 61604

ABSTRACT

A partially purified D-xylose isomerase has been isolated from cells of Streptomyces albus NRRL 5778 and some of its properties have been determined. D-Glucose, D-xylose, D-ribose, L-arabinose, and L-rhamnose served as substrates for the enzyme with respective Km values of 86, 93, 350, 153, and 312 mM and Vmax values measuring 1.23, 2.9, 2.63, 0.153, and 0.048 µmol/min per mg of protein. The hexose D-allose was also isomerized. The enzyme was strongly activated by 1.0 mM Mg2+ but only partially activated by 1.0 mM Co2+. The respective Km values for Mg2+ and Co2+ were 0.3 and 0.003 mM. Mg2+ and Co2+ appear to have separate binding sites on the isomerase. These cations also protect the enzyme from thermal denaturation and from D-sorbitol inhibition. The optimum temperature for ketose formation was 70 to 80 C at pH values ranging from 7 to 9. D-Sorbitol acts as a competitive inhibitor with a Ki of 5.5 mM against D-glucose, D-xylose, and D-ribose. Induction experiments, Mg2+ activation, and D-sorbitol D-sorbitol inhibition indicated that a single enzyme (D-xylose isomerase) was responsible for the isomerization of the pentoses, methyl pentose, and glucose.

FOOTNOTES

1 Present address: Dept. of Nutrition and Food Science, M.I.T., Cambridge, Mass. 02139.

Appl Environ Microbiol. 1975 June; 29(6): 745-750
Copyright © 1975 American Society for Microbiology. All Rights Reserved.





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Copyright © 1975 by the American Society for Microbiology. All rights reserved.