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Literature summary for 1.11.1.13 extracted from

  • Jiang, F.; Kongsaeree, P.; Schilke, K.; Lajoie, C.; Kelly, C.
    Effects of pH and temperature on recombinant manganese peroxidase production and stability (2008), Appl. Biochem. Biotechnol., 146, 15-27.
    View publication on PubMed
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Cloned(Commentary)

Cloned (Comment) Organism
expression in Pichia pastoris alphaMnP-1. Production of recombinant manganese peroxidase is highest at pH 6, with rMnP concentrations in the medium declining rapidly at pH less than 5.5, although cell growth rates are similar from pH 4-7 Phanerodontia chrysosporium

Organism

Organism UniProt Comment Textmining
Phanerodontia chrysosporium
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
 Phanerodontia chrysosporium

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
Mn2+ + H+ + H2O2
-
 Phanerodontia chrysosporium Mn3+ + H2O
-
 ?

Synonyms

Synonyms Comment Organism
mnp1
-
 Phanerodontia chrysosporium

pH Stability

pH Stability pH Stability Maximum Comment Organism
4.5
-
 in supernatant from pH 4.5 fermentations, 25% of activity of the recombinant enzyme is lost during the first 6 h, and another 25% decrease occurrs in the following 18 h. A much higher rate of loss of recombinant enzyme activity is observed in whole pH 4.5 culture, from which the yeast cells are not removed via centrifugation, than in either of the cell-free supernatants. The rate of loss of rMnP activity in pH 4.5 bioreactor cultures and culture supernatant is higher in samples obtained after 72 h of fermentation than in samples taken after 48 h Phanerodontia chrysosporium
6
-
 recombinant MnP produced by Pichia pastoris alphaMnP1-1 in pH 6 fed-batch fermentations is not stable in pure pH 6.0 buffers. In 0.01 M potassium phosphate buffer, activity of the recombinant enzyme decreases by 25% in 4 h. Half-lives of 6.7, 3.4, and 0.4 h for 0.01 M phosphate, 0.1 M phosphate, and 0.01 M sodium citrate buffers, respectively. In culture supernatants obtained from pH 6.0 bioreactor fermentations, the recombinant enzyme is stable for up to 6 h before a measurable loss of activity occurrs, and only 25% of the initial activity is lost after 24 h incubation Phanerodontia chrysosporium