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HOME > J. Microbiol > Volume 51(2); 2013 > Article
Research Support, Non-U.S. Gov't
Expression, Purification, and Biochemical Properties of Arginase from Bacillus subtilis 168
Jin-Ju Yu 1, Ki-Bum Park 1,2, Su-Gon Kim 1, Suk-Heung Oh 1
Journal of Microbiology 2013;51(2):222-228.
DOI: https://doi.org/10.1007/s12275-013-2669-9
Published online: April 27, 2013
1Department of Food and Biotechnology, Woosuk University, Jeonju 565-701, Republic of Korea, 2Research and Development Center, WiniaMando Inc., Asan 336-843, Republic of Korea
Corresponding author:  Suk-Heung Oh , Tel: +82-63-290-1433, 
Received: 3 December 2012   • Accepted: 1 April 2013
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Abstract

The arginine-degrading and ornithine-producing enzymes arginase has been used to treat arginine-dependent cancers. This study was carried out to obtain the microbial arginase from Bacillus subtilis, one of major microorganisms found in fermented foods such as Cheonggukjang. The gene encoding arginase was isolated from B. subtilis 168 and cloned into E. coli expression plasmid pET32a. The enzyme activity was detected in the supernatant of the transformed and IPTG induced cell-extract. Arginase was purified for homogeneity from the supernatant by affinity chromatography. The specific activity of the purified arginase was 150 U/mg protein. SDS-PAGE analysis revealed the molecular size to be 49 kDa (Trix·Tag, 6×His·Tag added size). The optimum pH and temperature of the purified enzyme with arginine as the substrate were pH 8.4 and 45°C, respectively. The Km and Vmax values of arginine for the enzyme were 4.6 mM and 133.0 mM/min/mg protein respectively. These findings can contribute in the development of functional fermented foods such as Cheonggukjang with an enhanced level of ornithine and pharmaceutical products by providing the key enzyme in arginine-degradation and ornithine-production.

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    Expression, Purification, and Biochemical Properties of Arginase from Bacillus subtilis 168
    J. Microbiol. 2013;51(2):222-228.   Published online April 27, 2013
    DOI: https://doi.org/10.1007/s12275-013-2669-9
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