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Cyclomaltodextrinase, Neopullulanase, and Maltogenic Amylase Are Nearly Indistinguishable from Each Other
Ist Teil von
The Journal of biological chemistry, 2002-06, Vol.277 (24), p.21891-21897
Ort / Verlag
United States: American Society for Biochemistry and Molecular Biology
Erscheinungsjahr
2002
Quelle
EZB-FREE-00999 freely available EZB journals
Beschreibungen/Notizen
Over 20 enzymes denoted as cyclomaltodextrinase, maltogenic amylase, or neopullulanase that share 40â86% sequence identity
with each other are found in public data bases. These enzymes are distinguished from typical α-amylases by containing a novel
N-terminal domain and exhibiting preferential substrate specificities for cyclomaltodextrins (CDs) over starch. In this research
field, a great deal of confusion exists regarding the features distinguishing the three groups of enzymes from one another.
Although a different enzyme code has been assigned to each of the three different enzyme names, even a single differentiating
enzymatic property has not been documented in the literature. On the other hand, an outstanding question related to this issue
concerns the structural basis for the preference of these enzymes for CDs. To clarify the confusion and to address this question,
we have determined the structures of two enzymes, one from alkalophilic Bacillus sp. I-5 and named cyclomaltodextrinase and the other from a Thermus species and named maltogenic amylase. The structure of the Bacillus enzyme reveals a dodecameric assembly composed of six copies of the dimer, which is the structural and functional unit of
the Thermus enzyme and an enzyme named neopullulanase. The structure of the Thermus enzyme in complex with β-CD led to the conclusion that Trp 47 , a well conserved N-terminal domain residue, contributes greatly to the preference for β-CD. The common dimer formation through
the novel N-terminal domain, which contributes to the preference for CDs by lining the active-site cavity, convincingly indicates
that the three groups of enzymes are not different enough to preserve the different names and enzyme codes.