D-Amino-acid oxidases (DAAOs) catalyze the oxidative deamination of neutral and basic D-amino acids. The DAAO from the thermophilic fungus Rasamsonia emersonii strain YA (ReDAAO) has a high thermal stability and a unique broad substrate specificity that includes the acidic D-amino acid D-Glu as well as various neutral and basic D-amino acids. In this study, ReDAAO was crystallized by the hanging-drop vapor-diffusion method and its crystal structure was determined at a resolution of 2.00 Å. The crystal structure of the enzyme revealed that unlike other DAAOs, ReDAAO forms a homotetramer and contains an intramolecular disulfide bond (Cys230-Cys285), suggesting that this disulfide bond is involved in the higher thermal stability of ReDAAO. Moreover, the structure of the active site and its vicinity in ReDAAO indicates that Arg97, Lys99, Lys114 and Ser231 are candidates for recognizing the side chain of D-Glu.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7605106 | PMC |
| http://dx.doi.org/10.1107/S2053230X20013333 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Physicochemical and aromatic properties of iron-enriched tomato paste during storage.
Food Res Int
January 2025
Department of Agricultural, Forest and Food Sciences (DiSAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco TO, Italy. Electronic address:
In this study, tomato paste was fortified with iron compounds at 25, 50, and 75 ppm concentrations. The effect of adding these micronutrient iron concentrations on the paste's physical, mechanical, aromatic, and chemical properties was evaluated every 15 days over a 60-day, storage period. The results indicated a gradual decrease in pH, total soluble solids (TSS), and taste index, alongside an increase in total acidity (TA) for all treatments throughout the storage period.
View Article and Find Full Text PDFMetatranscriptomic insights into the mechanism of 'Multiple Qu' utilization in Jian-flavor Baijiu fermentation.
Food Res Int
January 2025
School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei city 230009, Anhui province, PR China. Electronic address:
The unique process of "Multiple-qu fermentation" (MF) is essential for the formation of the Jian-flavor Baijiu, but the mechanisms behind its aroma development remain not fully understood. This study compared the effects of "Single-qu fermentation"(SF) and MF on Baijiu production to elucidate the microbial and metabolic interactions responsible for its distinct aroma. Firstly, significant differences were observed in the microbial communities of the two types of Daqu.
View Article and Find Full Text PDFInvasive Eye Infection Caused by Trichoderma Harzianum.
Am J Trop Med Hyg
January 2025
Department of Clinical Laboratory, Chongqing University Three Gorges Hospital, Chongqing, China.
Trichoderma is a widely distributed thermophilic fungus that grows on moist soil, fallen leaves, and rotten wood. It plays an important role in agricultural production, food processing, and soil. However, some forms of Trichoderma can infect humans.
View Article and Find Full Text PDFAuthor Correction: Thermophilic Hadarchaeota grow on long-chain alkanes in syntrophy with methanogens.
Nat Commun
January 2025
Key Laboratory of Polar Ecosystem and Climate Change, Ministry of Education; and School of Oceanography, Shanghai Jiao Tong University, Shanghai, China.
Statistical optimization of pectinases from thermophilic Aspergillus fumigatus BT-4 employing response surface methodology through submerged fermentation using agricultural wastes.
BMC Biotechnol
January 2025
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.
Background: In this study, thermophilic pectinase-producing strains were isolated. Among all the isolates, strain No. 4 was identified as Aspergillus fumigatus BT-4 based on its morphology and 18 S rDNA analysis.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!