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Enzymatic properties and nucleotide and amino acid sequences of a thermostable β-agarase from a novel species of deep-sea Microbulbifer

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Abstract

An agar-degrading bacterium, strain JAMB-A7, was isolated from the sediment in Sagami Bay, Japan, at a depth of 1,174 m and identified as a novel species of the genus Microbulbifer. The gene for a novel β-agarase from the isolate was cloned and sequenced. It encodes a protein of 441 amino acids with a calculated molecular mass of 48,989 Da. The deduced amino acid sequence showed similarity to those of known β-agarases in glycoside hydrolase family 16, with only 34–55% identity. A sequence similar to a carbohydrate-binding module was found in the C-terminal region of the enzyme. The recombinant agarase was hyper-produced extracellularly using Bacillus subtilis as the host, and the enzyme purified to homogeneity had a specific activity of 398 U (mg protein)–1 at pH 7.0 and 50°C. It was thermostable, with a half-life of 502 min at 50°C. The optimal pH and temperature for activity were around 7 and 50°C, respectively. The pattern of agarose hydrolysis showed that the enzyme was an endo-type β-agarase, and the final main product was neoagarotetraose. The activity was not inhibited by NaCl, EDTA, and various surfactants at high concentrations. In particular, sodium dodecyl sulfate had no inhibitory effect up to 2%.

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Acknowledgement

We are grateful to Dr. Y. Sakano of Tokyo University of Agriculture and Technology for stimulating discussions.

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  1. Japan Marine Science and Technology Center (JAMSTEC), 2–15 Natsushima, 237–0061, Yokosuka, Japan

    Y. Ohta, Y. Hatada, Y. Nogi, M. Miyazaki, Z. Li, M. Akita, Y. Hidaka, S. Goda, S. Ito & K. Horikoshi

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  1. Y. Ohta
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  2. Y. Hatada
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  3. Y. Nogi
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  4. M. Miyazaki
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Correspondence to S. Ito.

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Ohta, Y., Hatada, Y., Nogi, Y. et al. Enzymatic properties and nucleotide and amino acid sequences of a thermostable β-agarase from a novel species of deep-sea Microbulbifer . Appl Microbiol Biotechnol 64, 505–514 (2004). https://doi.org/10.1007/s00253-004-1573-y

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  • DOI: https://doi.org/10.1007/s00253-004-1573-y

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