Amylase

About: Amylase is a research topic. Over the lifetime, 14164 publications have been published within this topic receiving 296069 citations.

Maturation of the pancreatic and intestinal digestive functions in sea bass (Dicentrarchus labrax): effect of weaning with different protein sources.

Abstract: The maturation of the digestive functions in sea bass (Dicentrarchus labrax) larvae was evaluated by the enzymatic profile of pancreas and intestine brush border membranes. Sea bass larvae were weaned at day 25 with three simplified diets different by their protein nature: 100% fish meal (FP), 100% casein mixture (CP) and 50% fish meal-50% casein mixture (CFP). The casein mixture contained 35% of hydrolysate. The control group was fed live preys. The specific activity of amylase decreased with age irrespectively of the diets whereas the specific activity of trypsin was enhanced. The casein mixture reduced pancreatic secretion in amylase and trypsin. The CFP group differed from the other groups fed on compound diets, exhibiting as soon as day 32 high activities of brush border enzymes, similar to controls. This sharp increase between day 25 and 32 appeared to be crucial for larval survival. The addition of a protein hydrolysate in a weaning diet seems to facilitate this maturation process.

Characterization of a Thermostable α‐Amylase from Bacillus licheniformis NCIB 6346

Abstract: With one exception (NCIB 9668), the extracellular amylases from 10 strains of Bacillus licheniformis were thermostable and retained more than 98% of their original activity after incubation at 85°C for 60 min. The enzyme from B. licheniformis NCIB 6346 was purified 30-fold by ion-exchange chromatography and was characterized. It had an endo-action on starch yielding maltopentaose as the major product, and was identified as an α-amylase. The purified enzyme had a molecular weight of 62 650, was stable between pH 7 and 10 and was maximally active at 70-90°C at pH 7.0. It closely resembled commercial thermostable α-amylases in its general properties and it is concluded that B. licheniformis provides a good source of these enzymes.

Production of polyhydroxyalkanoate from starch by the native isolate Bacillus cereus CFR06

Abstract: A bacterial strain that produces amylase and polyhydroxyalkanoate (PHA) was isolated, identified, and classified under the Bacillus cereus group based on 16S rRNA gene sequences and specific reaction in poly-myxin egg yolk Mannitol bromothymol blue agar (PEMBA) medium and in combination with microbiological and biochemical tests. The complete ORF of phaC gene was cloned by PCR technique and nucleotide sequences were determined. Results indicated that the phaC gene had 99% homology with phaC of B. cereus (AE016877.1), 98% with B. thuringiensis (AY331151.1), and 94% with several strains of B. anthracis and B. cereus group including Bacillus sp. INT005. However, only 90% sequence homology with phaC of B. megaterium (AF109909.2) was observed. The PHA production using different fermentable sugars was tested and it was found that the CFR06 was able to accumulate 36–60% of PHA in cell dry weight (CDW). Zymogram of amylase indicated that native strain produces an extracellular enzyme of ∼80 kDa. The potency of the organism to hydrolyze starch due to the intrinsic amylase activity was considered, and starch was used as the sole carbon source for growth and PHA production. GC, FTIR, and 1H NMR analysis of the polymer indicated that the strain was a potent polyhydroxybutyrate (PHB) producer. The bacterium accumulated about 48% PHA in CDW in a starch containing medium.

Retention of Enzymatic Activity of α-Amylase in the Reductive Synthesis of Gold Nanoparticles

Abstract: In this paper, we report the generation of Au nanoparticles (NPs), using a pure enzyme for the reduction of AuCl4-, with the retention of enzymatic activity in the complex. As a model system, α-amy...