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Volume 138, Issue 12

Chemical modification studies of the active centre of chitinase and its inhibition by allosamidin Free

Abstract

SUMMARY: Allosamidin, a glycoside antibiotic, is shown to be a strong, competitive inhibitor of semi-purified chitinase from yeast cells of . The inhibitory potency of allosamidin was pH-dependent, with IC values of 280 nM at pH 5.0 and 21 nM at pH 7.5. At higher, micromolar, concentrations, allosamidin inactivated this chitinase in a time- and concentration-dependent manner. Kinetic studies of this inactivation provided evidence for the formation of a reversible complex between allosamidin and chitinase, characterized by = 5 μM, followed by irreversible modification of the enzyme with velocity constant = 4.6 × 10.s. Chemical modification studies with the use of group-specific reagents suggested the presence of Glu/Asp carboxyl group(s) at or near the active site, that were important for enzyme activity. The carboxyl-specific reagent, 1-ethyl-3(3-dimethylaminopropyl)-carbodiimide, inactivated the chitinase in a single step process, with apparent second-order rate constant of 0.014 M.s.

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© Society for General Microbiology, 1992
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1992-12-01
2025-04-21
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/content/journal/micro/10.1099/00221287-138-12-2545
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Chemical modification studies of the active centre of Candida albicans chitinase and its inhibition by allosamidin
Microbiology 138, 2545 (1992); https://doi.org/10.1099/00221287-138-12-2545
/content/journal/micro/10.1099/00221287-138-12-2545
/content/journal/micro/10.1099/00221287-138-12-2545
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