AI Article Synopsis

  • Scientists found two types of mutants from a bacteria called Halomonas meridiana that don't make enough of a special enzyme called amylase, which helps break down starch.
  • The first type has amylase in a part of the cell but can't use any of the tested food sources, while the second type is missing a key gene needed to make amylase.
  • The gene for amylase (called amyH) was studied and found to be similar to other known amylases and could be important for using these bacteria to help produce useful enzymes for biotechnology.

Article Abstract

Two types of Tn1732-induced mutants defective in extracellular amylase activity were isolated from the moderate halophile Halomonas meridiana DSM 5425. Type I mutants displayed amylase activity in the periplasm, and were unable to use any of the carbon sources tested, including starch and its hydrolysis product maltose. The type II mutant was affected in the gene responsible for the synthesis of the extracellular alpha-amylase. This gene (amyH) was isolated by functional complementation of mutant II and sequenced. The deduced protein (AmyH) showed a high degree of homology to a proposed family of alpha-amylases consisting of enzymes from Alteromonas (Pseudoalteromonas) haloplanktis, Thermomonospora curvata, streptomycetes, insects and mammals. AmyH contained the four highly conserved regions in amylases, as well as a high content of acidic amino acids. The amyH gene was functional in the moderate halophile Halomonas elongata and, when cloned in a multicopy vector, in Escherichia coli. AmyH is believed to be the first extracellular-amylase-encoding gene isolated from a moderate halophile, a group of extremophiles of great biotechnological potential. In addition, H. meridiana and H. elongata were able to secrete the thermostable alpha-amylase from Bacillus licheniformis, indicating that members of the genus Halomonas are good candidates for use as cell factories to produce heterologous extracellular enzymes.

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Source
http://dx.doi.org/10.1099/00221287-146-4-861DOI Listing

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