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Literature summary extracted from

  • Serour, E.; Antranikian, G.
    Novel thermoactive glucoamylases from the thermoacidophilic Archaea Thermoplasma acidophilum, Picrophilus torridus and Picrophilus oshimae (2002), Antonie van Leeuwenhoek, 81, 73-83.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.3 Guanidine-HCl 1 M, 1156% increase in activity Thermoplasma acidophilum
3.2.1.3 Na2WO4 slight stimulation Thermoplasma acidophilum
3.2.1.3 Pefabloc SC 5 mM, 129% increase in activity Thermoplasma acidophilum
3.2.1.3 Triton X-100 0.1%, 162% increase in activity Thermoplasma acidophilum

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 sodium dodecylsulfate 3 mM, complete inhibition Picrophilus oshimae
3.2.1.3 sodium dodecylsulfate 3 mM, complete inhibition Thermoplasma acidophilum
3.2.1.3 sodiumdodecylsulfate 3 mM, complete inhibition Picrophilus torridus
3.2.1.3 Urea 5 M, complete inhibition Picrophilus oshimae
3.2.1.3 Urea 5 M, complete inhibition Picrophilus torridus
3.2.1.3 Urea 5 M, complete inhibition Thermoplasma acidophilum

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.3 CaCl2 5 mM, 10% increase in activity Picrophilus torridus
3.2.1.3 CaCl2 5 mM, 10% increase in activity Picrophilus oshimae
3.2.1.3 CuSO4 5 mM, 10% increase in activity Picrophilus torridus
3.2.1.3 CuSO4 5 mM, 10% increase in activity Picrophilus oshimae
3.2.1.3 EDTA 5 mM, 10% increase in activity Picrophilus oshimae
3.2.1.3 FeSO4 5 mM, 10% increase in activity Picrophilus torridus
3.2.1.3 FeSO4 5 mM, 10% increase in activity Picrophilus oshimae
3.2.1.3 MgCl2 5 mM, 10% increase in activity Picrophilus torridus
3.2.1.3 MgCl2 5 mM, 10% increase in activity Picrophilus oshimae
3.2.1.3 Na2MoO4 5 mM, 10% increase in activity Picrophilus torridus
3.2.1.3 Na2MoO4 5 mM, 10% increase in activity Picrophilus oshimae
3.2.1.3 NaCl 5 mM, 10% increase in activity Picrophilus torridus
3.2.1.3 NaCl 5 mM, 10% increase in activity Picrophilus oshimae
3.2.1.3 ZnCl2 5 mM, 10% increase in activity Picrophilus torridus
3.2.1.3 ZnCl2 5 mM, 10% increase in activity Picrophilus oshimae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 85000
-
 x * 140000 + x * 85000, SDS-PAGE Picrophilus oshimae
3.2.1.3 90000
-
 x * 133000 + x * 90000, SDS-PAGE Picrophilus torridus
3.2.1.3 95000
-
 x * 141000 + x * 95000, SDS-PAGE Thermoplasma acidophilum
3.2.1.3 133000
-
 x * 133000 + x * 90000, SDS-PAGE Picrophilus torridus
3.2.1.3 140000
-
 x * 140000 + x * 85000, SDS-PAGE Picrophilus oshimae
3.2.1.3 141000
-
 x * 141000 + x * 95000, SDS-PAGE Thermoplasma acidophilum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.3 4 glucose Picrophilus torridus reversion or condensation reactions are observed when glucoamylase is incubated with 10% glucose glucooligosaccharide + 3 H2O
-
 r
3.2.1.3 4 glucose Picrophilus oshimae reversion or condensation reactions are observed when glucoamylase is incubated with 10% glucose glucooligosaccharide + 3 H2O
-
 r
3.2.1.3 amylopectin + H2O Picrophilus oshimae 100% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 amylopectin + H2O Thermoplasma acidophilum 104% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 amylopectin + H2O Picrophilus torridus 104% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O Picrophilus oshimae 60% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O Thermoplasma acidophilum 63% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O Picrophilus torridus 74% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 dextrin + 6 H2O Thermoplasma acidophilum 84% of activity with soluble starch from potato 7 beta-D-glucose
-
 ?
3.2.1.3 dextrin + 6 H2O Picrophilus oshimae 89% of activity with soluble starch from potato 7 beta-D-glucose
-
 ?
3.2.1.3 dextrin + 6 H2O Picrophilus torridus 91% of activity with soluble starch from potato 7 beta-D-glucose
-
 ?
3.2.1.3 glycogen + 3 H2O Picrophilus torridus 103% of activity with soluble starch from potato 4 beta-D-glucose
-
 ?
3.2.1.3 glycogen + 3 H2O Picrophilus oshimae 90% of activity with soluble starch from potato 4 beta-D-glucose
-
 ?
3.2.1.3 glycogen + 3 H2O Thermoplasma acidophilum 96% of activity with soluble starch from potato 4 beta-D-glucose
-
 ?
3.2.1.3 isomaltose Picrophilus torridus reversion or condensation reactions are observed when glucoamylase is incubated with 10% isomaltose isomaltooligosaccharide
-
 r
3.2.1.3 isomaltose Picrophilus oshimae reversion or condensation reactions are observed when glucoamylase is incubated with 10% isomaltose isomaltooligosaccharide
-
 r
3.2.1.3 maltooligosaccharide + H2O Picrophilus torridus 49% of activity with soluble starch from potato beta-D-glucose
-
 ?
3.2.1.3 maltooligosaccharide + H2O Thermoplasma acidophilum 54% of activity with soluble starch from potato beta-D-glucose
-
 ?
3.2.1.3 maltooligosaccharide + H2O Picrophilus oshimae 55% of activity with soluble starch from potato beta-D-glucose
-
 ?
3.2.1.3 maltose + H2O Picrophilus torridus 17% of activity with soluble starch from potato beta-D-glucose + D-glucose
-
 ?
3.2.1.3 maltose + H2O Picrophilus oshimae 2% of activity with soluble starch from potato beta-D-glucose + D-glucose
-
 ?
3.2.1.3 maltose + H2O Thermoplasma acidophilum 24% of activity with soluble starch from potato beta-D-glucose + D-glucose
-
 ?
3.2.1.3 starch + H2O Picrophilus oshimae maize starch, 105% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Thermoplasma acidophilum maize starch, 109% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Picrophilus torridus maize starch, 83% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Thermoplasma acidophilum native starch from potato, 105% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Picrophilus oshimae native starch from potato, 105% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Picrophilus torridus native starch from potato, 92% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Picrophilus oshimae rice starch, 110% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Thermoplasma acidophilum rice starch, 123% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Picrophilus torridus rice starch, 95% of activity with soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Thermoplasma acidophilum soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Picrophilus torridus soluble starch from potato beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O Picrophilus oshimae soluble starch from potato beta-D-glucose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Picrophilus oshimae
-
-
-
3.2.1.3 Picrophilus torridus
-
-
-
3.2.1.3 Thermoplasma acidophilum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 starch affinity chromatography, partially purified Picrophilus oshimae
3.2.1.3 Superdex 200, Superose 12 Thermoplasma acidophilum
3.2.1.3 Superdex 200, Superose 12 Picrophilus torridus

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.3 3 8
-
 Thermoplasma acidophilum
3.2.1.3 3 8
-
 Picrophilus torridus
3.2.1.3 28.5
-
-
 Picrophilus oshimae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 4 glucose reversion or condensation reactions are observed when glucoamylase is incubated with 10% glucose Thermoplasma acidophilum glucooligosaccharide + 3 H2O
-
 r
3.2.1.3 4 glucose reversion or condensation reactions are observed when glucoamylase is incubated with 10% glucose Picrophilus torridus glucooligosaccharide + 3 H2O
-
 r
3.2.1.3 4 glucose reversion or condensation reactions are observed when glucoamylase is incubated with 10% glucose Picrophilus oshimae glucooligosaccharide + 3 H2O
-
 r
3.2.1.3 amylopectin + H2O 100% of activity with soluble starch from potato Picrophilus oshimae beta-D-glucose + ?
-
 ?
3.2.1.3 amylopectin + H2O 104% of activity with soluble starch from potato Thermoplasma acidophilum beta-D-glucose + ?
-
 ?
3.2.1.3 amylopectin + H2O 104% of activity with soluble starch from potato Picrophilus torridus beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O 60% of activity with soluble starch from potato Picrophilus oshimae beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O 63% of activity with soluble starch from potato Thermoplasma acidophilum beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O 74% of activity with soluble starch from potato Picrophilus torridus beta-D-glucose + ?
-
 ?
3.2.1.3 dextrin + 6 H2O 84% of activity with soluble starch from potato Thermoplasma acidophilum 7 beta-D-glucose
-
 ?
3.2.1.3 dextrin + 6 H2O 89% of activity with soluble starch from potato Picrophilus oshimae 7 beta-D-glucose
-
 ?
3.2.1.3 dextrin + 6 H2O 91% of activity with soluble starch from potato Picrophilus torridus 7 beta-D-glucose
-
 ?
3.2.1.3 glycogen + 3 H2O 103% of activity with soluble starch from potato Picrophilus torridus 4 beta-D-glucose
-
 ?
3.2.1.3 glycogen + 3 H2O 90% of activity with soluble starch from potato Picrophilus oshimae 4 beta-D-glucose
-
 ?
3.2.1.3 glycogen + 3 H2O 96% of activity with soluble starch from potato Thermoplasma acidophilum 4 beta-D-glucose
-
 ?
3.2.1.3 isomaltose reversion or condensation reactions are observed when glucoamylase is incubated with 10% isomaltose Thermoplasma acidophilum isomaltooligosaccharide
-
 r
3.2.1.3 isomaltose reversion or condensation reactions are observed when glucoamylase is incubated with 10% isomaltose Picrophilus torridus isomaltooligosaccharide
-
 r
3.2.1.3 isomaltose reversion or condensation reactions are observed when glucoamylase is incubated with 10% isomaltose Picrophilus oshimae isomaltooligosaccharide
-
 r
3.2.1.3 maltooligosaccharide + H2O 49% of activity with soluble starch from potato Picrophilus torridus beta-D-glucose
-
 ?
3.2.1.3 maltooligosaccharide + H2O 54% of activity with soluble starch from potato Thermoplasma acidophilum beta-D-glucose
-
 ?
3.2.1.3 maltooligosaccharide + H2O 55% of activity with soluble starch from potato Picrophilus oshimae beta-D-glucose
-
 ?
3.2.1.3 maltose + H2O 17% of activity with soluble starch from potato Picrophilus torridus beta-D-glucose + D-glucose
-
 ?
3.2.1.3 maltose + H2O 2% of activity with soluble starch from potato Picrophilus oshimae beta-D-glucose + D-glucose
-
 ?
3.2.1.3 maltose + H2O 24% of activity with soluble starch from potato Thermoplasma acidophilum beta-D-glucose + D-glucose
-
 ?
3.2.1.3 starch + H2O maize starch, 105% of activity with soluble starch from potato Picrophilus oshimae beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O maize starch, 109% of activity with soluble starch from potato Thermoplasma acidophilum beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O maize starch, 83% of activity with soluble starch from potato Picrophilus torridus beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O native starch from potato, 105% of activity with soluble starch from potato Thermoplasma acidophilum beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O native starch from potato, 105% of activity with soluble starch from potato Picrophilus oshimae beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O native starch from potato, 92% of activity with soluble starch from potato Picrophilus torridus beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O rice starch, 110% of activity with soluble starch from potato Picrophilus oshimae beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O rice starch, 123% of activity with soluble starch from potato Thermoplasma acidophilum beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O rice starch, 95% of activity with soluble starch from potato Picrophilus torridus beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O soluble starch from potato Thermoplasma acidophilum beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O soluble starch from potato Picrophilus torridus beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O soluble starch from potato Picrophilus oshimae beta-D-glucose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 ? x * 133000 + x * 90000, SDS-PAGE Picrophilus torridus
3.2.1.3 ? x * 140000 + x * 85000, SDS-PAGE Picrophilus oshimae
3.2.1.3 ? x * 141000 + x * 95000, SDS-PAGE Thermoplasma acidophilum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 90
-
-
 Thermoplasma acidophilum
3.2.1.3 90
-
-
 Picrophilus torridus
3.2.1.3 90
-
-
 Picrophilus oshimae

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.3 50 100 approx. 20% of maximal activity at 50°C and 100°C, respectively Thermoplasma acidophilum
3.2.1.3 50 100 approx. 20% of maximal activity at 50°C and 100°C, respectively Picrophilus torridus
3.2.1.3 50 100 approx. 20% of maximal activity at 50°C and 100°C, respectively Picrophilus oshimae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 70
-
 no loss of activity after 24 h, 90% loss of activity after 60 h Thermoplasma acidophilum
3.2.1.3 70
-
 no loss of activity after 24 h, 90% loss of activity after 60 h Picrophilus torridus
3.2.1.3 70
-
 no loss of activity after 24 h, 90% loss of activity after 60 h Picrophilus oshimae
3.2.1.3 80
-
 25% loss of activity after 24 h Picrophilus oshimae
3.2.1.3 80
-
 no loss of activity after 24 h, 90% loss of activity after 60 h Thermoplasma acidophilum
3.2.1.3 80
-
 no loss of activity after 24 h, 90% loss of activity after 60 h Picrophilus torridus
3.2.1.3 90
-
 no loss of activity after 12 h, 50% loss of activity after 24 h Thermoplasma acidophilum
3.2.1.3 90
-
 no loss of activity after 12 h, 50% loss of activity after 24 h Picrophilus torridus
3.2.1.3 90
-
 no loss of activity after 12 h, 50% loss of activity after 24 h Picrophilus oshimae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 2
-
-
 Thermoplasma acidophilum
3.2.1.3 2
-
-
 Picrophilus torridus
3.2.1.3 2
-
-
 Picrophilus oshimae

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.3 1 5 approx. 50% of maximal activity at pH 1.0, almost no activity at pH 5.0 Picrophilus oshimae
3.2.1.3 1 5 approx. 60% of maximal activity at pH 1.0, almost no activity at pH 5.0 Picrophilus torridus
3.2.1.3 1 5 approx. 70% of maximal activity at pH 1.0, almost no activity at pH 5.0 Thermoplasma acidophilum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 1.4
-
 no loss of activity after 6 h at 70°C Thermoplasma acidophilum
3.2.1.3 1.4
-
 no loss of activity after 6 h at 70°C Picrophilus torridus
3.2.1.3 1.4
-
 no loss of activity after 6 h at 70°C Picrophilus oshimae
3.2.1.3 7
-
 39% loss of activity after 6 h at 70°C Picrophilus torridus
3.2.1.3 7
-
 64% loss of activity after 6 h at 70°C Thermoplasma acidophilum
3.2.1.3 7
-
 79% loss of activity after 6 h at 70°C Picrophilus oshimae
3.2.1.3 8
-
 77% loss of activity after 6 h at 70°C Picrophilus torridus
3.2.1.3 8
-
 complete loss of activity after 6 h at 70°C Thermoplasma acidophilum
3.2.1.3 8
-
 complete loss of activity after 6 h at 70°C Picrophilus oshimae

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.3 Picrophilus torridus isoelectric focusing
-
 4.5
3.2.1.3 Thermoplasma acidophilum isoelectric focusing
-
 4.9
3.2.1.3 Picrophilus oshimae isoelectric focusing
-
 4.9