Purification of A Novel Nicotine-degradation Enzyme in Ochrobacterum intermedium DN2

Abstract

Abstract: In previous study, it was found that Ochrobacterum intermedium DN2 is a kind of bacteria which can utilize nicotine as its sole carbon source. In this work, the production and purification of nicotine-degradation enzyme in O.intermedium DN2 was investigated. The production of nicotine-degradation enzyme was synchronous with cell growth. The enzyme was purified by successive steps of ammonium sulfate precipitation, gel filtration on Sephadex G-100, ion-exchange chromatography on DEAE-Sephadex A50. The enzyme was purified 35.24 folds and was taken back 6.4% of its activity. The purified nicotine-degradation enzyme showed homogeneity on the SDS-PAGE. The molecule weight of this enzyme was determined as being 40.06kDa by SDS-PAGE. This is the first report on the production and purification of the nicotine-degradation enzyme in O. intermedium DN2.

Key words: Ochrobacterum intermedium DN2, nicotine-degradation enzyme, purification

LI Ying,YUAN Yong-jun,LU Zhao-xin,Lv Feng-xia,BIE Xiao-Mei. Purification of A Novel Nicotine-degradation Enzyme in Ochrobacterum intermedium DN2[J]. FOOD SCIENCE, 2006, 27(12): 287-290.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[3]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[4]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[5]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[6]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[7]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[8]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[9]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[10]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[11]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[12]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[13]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[14]	GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng. Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens [J]. FOOD SCIENCE, 2021, 42(12): 130-137.
[15]	WANG Siqi, HU Yanbo, ZHAI Liyuan, SHI Zenghui, ZHAO Jun. Extraction, Purification and Structure Analysis of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 2021, 42(10): 52-57.

Purification of A Novel Nicotine-degradation Enzyme in Ochrobacterum intermedium DN2

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments