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PubMed1995

A study of alpha-amylase activity in tracheobronchial secretions of seriously ill patients with tracheostomies.

This study was undertaken to assess any salivary aspiration in seriously ill patients with tracheostomies in an Intensive Care Unit setting. The alpha-amylase activity in the tracheostomies in an Intensive Care Unit setting. The alpha-amylase activity in the tracheobronchial secretions of 15 such patients were analysed to evaluate the incidence of salivary aspiration. None of the patients had clinical or radiological evidence of lung disorder at the time of the commencement of the study. Six out of 15 patients showed very high levels of alpha-amylase activity in their tracheobronchial secretions on Day 3 and all six subsequently developed severe chest infections. The other nine patients showed a low level of amylase activity in their secretions. Two patients in the latter group developed severe pulmonary disease. This study demonstrates that a high level of alpha-amylase activity in the tracheobronchial secretions of tracheotomized, ventilated patients indicates that salivary aspiration may be taking place, and further suggests that progressively increasing levels may indicate the likelihood of a major pulmonary complication developing.

Adult↗
PubMed2000

Removal of the four C-terminal glycine-rich repeats enhances the thermostability and substrate binding affinity of barley beta-amylase.

Barley beta-amylase undergoes proteolytic cleavage in the C-terminal region after germination. The implication of the cleavage in the enzyme's characteristics is unclear. With purified native beta-amylases from both mature barley grain and germinated barley, we found that the beta-amylase from germinated barley had significantly higher thermostability and substrate binding affinity for starch than that from mature barley grain. To better understand the effect of the proteolytic cleavage on the enzyme's thermostability and substrate binding affinity for starch, recombinant barley beta-amylases with specific deletions at the C-terminal tail were generated. The complete deletion of the four C-terminal glycine-rich repeats significantly increased the enzyme's thermostability, but an incomplete deletion with one repeat remaining did not change the thermostability. Although different C-terminal deletions affect the thermostability differently, they all increased the enzyme's affinity for starch. The possible reasons for the increased thermostability and substrate binding affinity, due to the removal of the four C-terminal glycine-rich repeats, are discussed in terms of the three-dimensional structure of beta-amylase.

Amino Acid Sequence↗
PubMed1991

Mechanism of maltal hydration catalyzed by beta-amylase: role of protein structure in controlling the steric outcome of reactions catalyzed by a glycosylase.

Crystalline (monomeric) soybean and (tetrameric) sweet potato beta-amylase were shown to catalyze the cis hydration of maltal (alpha-D-glucopyranosyl-2-deoxy-D-arabino-hex-1-enitol) to form beta-2-deoxymaltose. As reported earlier with the sweet potato enzyme, maltal hydration in D2O by soybean beta-amylase was found to exhibit an unusually large solvent deuterium kinetic isotope effect (VH/VD = 6.5), a reaction rate linearly dependent on the mole fraction of deuterium, and 2-deoxy-[2(a)-2H]maltose as product. These results indicate (for each beta-amylase) that protonation is the rate-limiting step in a reaction involving a nearly symmetric one-proton transition state and that maltal is specifically protonated from above the double bond. This is a different stereochemistry than reported for starch hydrolysis. With the hydration catalyzed in H2O and analyzed by gas-liquid chromatography, both sweet potato and soybean beta-amylase were found to convert maltal to the beta-anomer of 2-deoxymaltose. That maltal undergoes cis hydration provides evidence in support of a general-acid-catalyzed, carbonium ion mediated reaction. Of fundamental significance is that beta-amylase protonates maltal from a direction opposite that assumed for protonating starch, yet creates products of the same anomeric configuration from both. Such stereochemical dichotomy argues for the overriding role of protein structures in dictating the steric outcome of reactions catalyzed by a glycosylase, by limiting the approach and orientation of water or other acceptors to the reaction center.

Catalysis↗
PubMed1987

Primary structure of Paim I, an alpha-amylase inhibitor from Streptomyces corchorushii, determined by the combination of Edman degradation and fast atom bombardment mass spectrometry.

Paim I, a protein alpha-amylase inhibitor, inhibits animal alpha-amylases from pig, dog, cow, horse, etc. but has no activity against human salivary and pancreatic amylases. The primary structure of Paim I has been determined by Edman degradation and fast atom bombardment mass spectrometry (FABMS). This protein is a single-chain polypeptide of 73 amino acid residues with a calculated molecular weight from the sequence data of 7415.3 (monoisotopic molecular weight) and 7420.2 (average molecular weight). The sequencing strategy chosen for Paim I consists of four steps. First, the accurate molecular weights of the intact and tetra-S-carboxymethylated Paim I are determined by fast atom bombardment mass spectrometry. Second, the primary fragments generated by Staphylococcus aureus V8 protease are isolated by reversed-phase high-performance liquid chromatography. The molecular weights of these subpeptides are determined by FABMS. The peptides that must be sequenced are selected by the molecular weights of these subpeptides and the tetra-S-carboxymethylated Paim I. Third, these subpeptides and the whole protein are sequenced by automated Edman degradation. Finally, the primary structure of tetra-S-carboxymethylated Paim I is confirmed by the combination of tryptic, chymotryptic, and S. aureus V8 protease digestion and FABMS. The sequence of Paim I is compared with those of Haim II, Hoe-467A, Z-2685, and AI-3688 because they have different alpha-amylase inhibition spectra against mammalian alpha-amylases but belong to a family of related proteins.

Amino Acid Sequence↗
PubMed1999

Thermodynamic stability of a cold-active alpha-amylase from the Antarctic bacterium Alteromonas haloplanctis.

The thermal stability of the cold-active alpha-amylase (AHA) secreted by the Antarctic bacterium Alteromonas haloplanctis has been investigated by intrinsic fluorescence, circular dichroism, and differential scanning calorimetry. It was found that this heat-labile enzyme is the largest known multidomain protein exhibiting a reversible two-state unfolding, as demonstrated by the recovery of DeltaHcal values after consecutive calorimetric transitions, a DeltaHcal/DeltaHeff ratio close to unity, and the independence of unfolding thermodynamic parameters of scan rates. By contrast, the mesophilic alpha-amylases investigated here (from porcine pancreas, human salivary glands, yellow meal beetle, Bacillus amyloliquefaciens, and Bacillus licheniformis) unfold irreversibly according to a non-two-state mechanism. Unlike mesophilic alpha-amylases, the melting point of AHA is independent of calcium and chloride binding while the allosteric and structural functions of these ions are conserved. The thermostability of AHA at optimal conditions is characterized by a Tm of 43.7 degrees C, a DeltaHcal of 238 kcal mol-1, and a DeltaCp of 8.47 kcal mol-1 K-1. These values were used to calculate the Gibbs free energy of unfolding over a wide range of temperatures. This stability curve shows that (a) the specific DeltaGmax of AHA [22 cal (mol of residue)-1] is 4 times lower than that of mesophilic alpha-amylases, (b) group hydration plays a crucial role in the enzyme flexibility at low temperatures, (c) the temperature of cold unfolding closely corresponds to the lower limit of bacterial growth, and (d) the recombinant heat-labile enzyme can be expressed in mesophilic hosts at moderate temperatures. It is also argued that the cold-active alpha-amylase has evolved toward the lowest possible conformational stability of its native state.

Animals↗
PubMedDate not supplied

Co-overexpression of prlF increases cell viability and enzyme yields in recombinant Escherichia coli expressing Bacillus stearothermophilus alpha-amylase.

The effects on cloned amylase production of co-overexpression of prlF, a gene that appears to interact with the sec protein export machinery in Escherichia coli, was investigated by comparing three expression systems: (i) a high copy number plasmid with the Bacillus stearothermophilus alpha-amylase gene (amyS) cloned with its promoter downstream of the lac promoter; (ii) a pBR322-based vector with amyS under control of the indigenous Bacillus promoter; and (iii) a temperature-inducible vector with runaway replicon and lambda pL promoter-controlled gene expression. In addition, protease mutants (lon-) of E. coli C600 were used to evaluate the influence of the Lon protease on net enzyme formation and activity degradation during batch fermentations. Our results show that alpha-amylase synthesis occurred during exponential growth and ceased in the stationary phase. While strong promoters on high copy number plasmids severely impaired cell viability, resulting in culture lysis at mid-log phase, co-overexpression of prlF greatly improved cell viability, as well as the yield and specific production of alpha-amylase for the expression constructs considered. lon deficiency slightly increased amylase stability during the late stationary phase. However, the specific productivity of lon- strains was only about 40-60% that of the isogenic E. coli C600 equivalent.

Endopeptidases↗
PubMedDate not supplied

Extracellular release of recombinant alpha-amylase from Escherichia coli using pulsed electric field.

It is difficult for Escherichia coli to secrete products such as recombinant enzymes, because the Gram-negative bacterium has a double membrane structure and so some of the products are accumulated in a periplasmic space. In this study, we demonstrated that recombinant alpha-amylase can be released from recombinant E. coli HB101/pHI301A during cultivation by applying a pulsed electric field (PEF). When a PEF (12 kV, 2 Hz) was applied for 30 min with an interval of 30 min from the point of OD660=0.7, the amount of released alpha-amylase was about 30% of the total amount of alpha-amylase produced in the cells. As a result of SDS-PAGE and activity staining analyses, it was confirmed that the released proteins were not all of the intracellular proteins, and the alpha-amylase, which was identical with intracellular alpha-amylase, was released by applied PEF cultivation. PEF treatment could be useful for easy release of periplasmic protein with selectivity.

Bioreactors↗
PubMed2004

Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling.

Concentrated starch gels were supplemented with four alpha-amylases from different sources. The retrogradation and recrystallization of the gels were evaluated using differential scanning calorimetry (DSC) and X-ray crystallography. Correlations between the retrogradation data and the carbohydrate fractions extracted from these gels were determined. The thermostable (TBA) and intermediate temperature stability (ISBA) bacterial alpha-amylases were most effective in decreasing the rate of retrogradation of the starch in the gels. The cereal alpha-amylase at the high level (CAH) was also effective. Supplementation with the alpha-amylases increased the crystallinity of the gels. Gels supplemented with TBA or ISBA were most crystalline and retrograded to a lesser extent. The results indicated that DSC gives not only a measure of recrystallized amylopectin but also a measure of total order (recrystallized amylopectin and double-helical content). The maltooligosaccharides produced by the enzymes did not appear to be responsible for the reduced rates of retrogradation, but they appeared to be an expression of the degree of starch modification that was responsible for the inhibition of retrogradation. The crystallinity and retrogradation data were similar to results reported for bread and strongly suggest that bread staling is caused by the retrogradation of starch. The results also indicate that alpha-amylases decrease the rate and extent of retrogradation of starch gels by inhibiting the formation of double helices.

Bacteria↗
PubMed2004

Enzymatic hydrolysis of chestnut purée: process optimization using mixtures of alpha-amylase and glucoamylase.

The enzymatic hydrolysis of starch present in chestnut purée was performed through a one-step treatment with a mixture of a commercial thermostable alpha-amylase (Termamyl 120 L, type S) and glucoamylase (AMG 300 L) at 70 degrees C. The effect of the enzyme concentration and the ratio of both amylases in the reaction mixture was studied by means of a factorial second-order rotatable design, which allowed conditions to be set leading to the total conversion of starch to glucose after 15 min of incubation (60 total enzymatic units g(-1) of chestnut; ratio of alpha-amylase/glucoamylase enzymatic units, 0.35:0.65). At lower enzyme concentration, the delay in the addition of the glucoamylase with regard to the addition of the alpha-amylase allowed a slightly higher hydrolysis percentage to be reached when compared to the simultaneous addition of both amylases at the same low enzyme concentration. The kinetics of liberation of glucose supports the existence of a synergistic effect between these two enzymes only in the first moments of the reaction. Finally, a sequential one-step hydrolysis was assayed, and more concentrated glucose syrups were thus obtained.

Aesculus↗
PubMed2005

Characterization of two Acanthoscelides obtectus alpha-amylases and their inactivation by wheat inhibitors.

Wheat alpha-amylase inhibitors represent an important tool in engineering crop plants against bean bruchids. Because Acanthoscelides obtectus is a devastating storage bean insect-pest, we attempted to purify and characterize its gut alpha-amylases, to study their interaction with active proteinaceous inhibitors. Two digestives alpha-amylases (AoA1 and AoA2) were purified from gut larvae, showing molecular masses of 30 and 45 kDa for each one, respectively. The stoichiometry interaction between these alpha-amylases with two wheat inhibitors (0.19 and 0.53) showed a binding complex of 1:1 enzyme:inhibitor. In vivo activities of these inhibitors against A. obtectus were also evaluated using a rich ammonium sulfate inhibitor fraction (F(20)(-)(40)) and purified inhibitors after reversed phase high-performance liquid chromatography columns. Incorporation of three different inhibitor concentrations (0.25, 0.5, and 1.0% w/w) into artificial seeds showed that addition of the purified 0.19 inhibitor at the highest concentration (1.0%) reduced the larval weight by 80%. Similar data were observed when 0.53 inhibitor was incorporated at 0.5%. When the concentration of purified 0.53 was enhanced to 1.0%, no larvae or adult emergence were observed. Our data suggest that these alpha-amylase inhibitors present great potential for use in Phaseolus genetic improvement programs.

Animals↗
PubMed2006

Molecular cloning and characterization of an alpha-amylase occurring in the pulp of ripening bananas and its expression in Pichia pastoris.

Alpha-amylases (EC 3.2.1.1) are glycosyl hydrolases with endoglycolytic activity on the alpha-1,4-d-glucosidic linkages in starch. In bananas, the mobilization of starch accounts for sugar accumulation during ripening, and among several hydrolytic enzymes, alpha-amylase is the only enzyme argued to be able to attack the intact granules, indicating a pivotal role for this enzyme. A 1953 bp full-length banana alpha-amylase cDNA (MAmy), encoded for a sequence of 416 amino acids, was cloned and used for heterologous expression in Pichia pastoris. The cloned MAmy presented the highly conserved motifs common to alpha-amylases, and the amylolytic activity of the extracts from yeast transformed with MAmy demonstrated that it encodes for a functional alpha-amylase, suggesting a putative role for this gene in starch degradation during fruit ripening.

Amino Acid Sequence↗
PubMed1999

Accurate estimation of sweetpotato amylase activity by flour viscosity analysis.

Sweetpotato flour (SPF), prepared from 44 genotypes adapted to Philippine conditions, showed wide variation in Rapid Visco-Analyzer (RVA) pasting characteristics due to its variation in composition and endogenous amylase activity. The RVA pasting parameters of peak viscosity determined in water (PV1) and that determined in 0.05 mM AgNO(3) (used as an amylase inhibitor) (PV2) were successfully used to estimate alpha-amylase activity. The correlation of the ratio (PV2-PV1)/PV1 to alpha-amylase activity was 0.96 (p < 0.01, N = 44). Swelling volume measurements were not found to be suitable for prediction of alpha-amylase activity.

Amylases↗
PubMed1999

Divergence of the regulation of alpha-amylase activity in Drosophila melanogaster, Drosophila funebris, and Drosophila saltans.

The regulation of amylase activity in three Drosophila species, D. melanogaster, D. funebris and D. saltans, was analyzed by measuring the specific activity levels in four dietary environments, cornmeal, glucose, 5% starch, and 10% starch, at three developmental stages, i.e., the third-instar larval, pupal, and 2-day-old adult stages. The developmental profiles of amylase activity for the three Drosophila species showed that the level of activity was high at the larval and adult stages but substantially low at the pupal stage, suggesting that Drosophila does not utilize starch at the pupal stage. Divergence in the regulation of amylase was observed among the three Drosophila species on the following points. (1) The order of amylase specific activity was D. melanogaster > D. funebris > D. saltans. (2) The response pattern to the dietary environment varied among the species and changed during development. (3) The timing of the switch in the response pattern to the dietary environment during development was before pupation in D. funebris and D. saltans but after pupation in D. melanogaster. The significance of the divergence in the regulation of amylase activity for adaptation to a starch environment in Drosophila is discussed.

Animals↗
PubMed1999

Adaptation to a starch environment and regulation of alpha-amylase in Drosophila.

The adaptation to glucose and starch foods in six species, D. melanogaster, D. virilis, D. saltans, D. funebris, D. levanonensis and D. americana, was studied by measuring productivity. D. melanogaster and D. virilis adapted more to the starch environment than to the glucose environment, while D. saltans adapted more to the glucose environment than to the starch environment. D. funebris, D. levanonensis, and D. americana did not distinctly adapt to either environment. In addition, the regulation of amylase in the six species was investigated by measuring the levels of amylase activity with glucose and starch food environments. The levels of amylase activity in D. levanonensis and D. saltans were substantially low, indicating that these species cannot utilize starch as a carbon source. The starch-adapted species, D. melanogaster and D. virilis, showed higher levels of amylase activity with the starch environment and higher inducibility. These results suggest that changing the regulation of amylase is important for the adaptation to a starch environment in Drosophila.

Adaptation, Physiological↗
PubMed2002

Increased expression and secretion of recombinant alpha-amylase in Saccharomyces cerevisiae by using glycerol as the carbon source.

Saccharomyces cerevisiae transformed with plasmids containing the barley alpha-amylase gene was cultured, and enzyme activity and cell density were monitored at various time intervals. Proteins in yeast extract and culture medium were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Western blots of intra- and extracellular proteins were sequentially probed with anti-amylase antibody and anti-rabbit horseradish peroxidase conjugate, followed by chemiluminescent detection. The enzyme activity of recombinant barley alpha-amylase secreted by the yeast clone DY150[pYEX-Amyl] showed a significant increase when the culture medium included glycerol as the carbon source. The enhancement reached a 4.5-fold increase at 120 hr, and the effect was strain-nonspecific. Intra- and extracellular proteins increased significantly with time in both the yeast clone and the control grown in YEPG (2% yeast extract, 1% bacto-peptone, 2% glycerol). Proteins in YEPD (2% yeast extract,1% bacto-peptone, 2% glucose) and YEPG cultures showed very different band patterns, indicating that the metabolic pathway was altered. Western blot analysis indicated that the recombinant amylase accumulated inside yeast cells, at a relatively low level, compared with that in the culture medium. The transcript level of the alpha-amylase gene was significantly increased in the clone cultured in YEPG. This investigation demonstrates that the use of glycerol as a carbon source for S. cerevisiae enhances the synthesis and secretion of the recombinant enzyme while suppressing cell growth.

Blotting, Western↗
PubMed2002

Alpha-amylase inhibitor changes during processing of sweet potato and taro tubers.

Alpha-amylase inhibitor changes during processing of sweet potatoes (Ipomoea batatas) and taro (Colocasia esculenta) indicated that varietal differences profoundly influence the thermal inactivation profile. The alpha-amylase inhibitors of taro were almost totally inactivated during oven drying of the chips at 90 degrees C and 100 degrees C for 24 h, while 0.8-10% activity was retained in sweet potato chips under the same conditions. Relatively better thermal stability was exhibited by the sweet potato amylase inhibitors at lower temperatures (70 and 80 degrees C) as well. Cooking by boiling the tuber pieces in water resulted in retention of 29-59% amylase inhibitor in sweet potato and 11-16% in taro. Microwave baking was a better method for inactivation of amylase inhibitors in these tubers. Flour prepared from the tubers retained only trivial amounts of the inhibitor.

Colocasia↗
PubMed2003

Castration decreases amylase release associated with muscarinic acetylcholine receptor downregulation in rat parotid gland.

1 The mechanism and receptor subtypes involved in carbachol-stimulated amylase release and its changes after castration were studied in parotid slices from male rats. 2 Carbachol induced both amylase release and inositol phosphate (IP) accumulation in parotid slices from control and castrated rats, but castration induced a decrease of carbachol maximal effect. The effect of castration was reverted by testosterone replacement. 3 The selective M(1) and M(3) muscarinic receptor antagonists, pirenzepine and 4-diphenylacetoxy-N-methylpiperidine methiodide, respectively, inhibited carbachol-stimulated amylase release and IP accumulation in a dose-dependent manner in parotid slices from control and castrated rats. 4 A diminution of binding sites of muscarinic receptor in parotid membrane from castrated rats was observed. Competition binding assays showed that both, M(1) and M(3) muscarinic receptor subtypes are expressed in membranes of parotid glands from control and castrated rats, M(3) being the greater population. 5 These results suggest that amylase release induced by carbachol in parotid slices is mediated by phosphoinositide accumulation. This mechanism appears to be triggered by the activation of M(1) and M(3) muscarinic receptor subtypes. Castration induced a decrease of the maximal effect of carbachol evoked amylase release and IP accumulation followed by a diminution in the number of parotid gland muscarinic acetylcholine receptors.

Amylases↗
PubMed2006

A rapid lateral flow immunoassay for the detection of fungal alpha-amylase at the workplace.

Fungal alpha-amylase is a flour supplement which is added to improve the quality of bakery products. Various studies have shown that exposure to this enzyme is an important risk factor for the development of bakers' allergy and this allergy is reported to be one of the most frequent causes of occupational asthma. A rapid assay was developed to monitor exposure to occupational allergens directly at the workplace. The sensitivity of the developed assay is 0.32 ng amylase mL(-1) in a buffer system with the commercially available alpha-amylase preparation Fungamyl 1600S as the standard. Initial validation tests (n = 33) were performed with airborne and settled dust from an industrial bakery. The new lateral flow immunoassay detected amylase in 22 of the 26 samples regarded as positive in an enzyme immunoassay, and was negative for all seven enzyme immunoassay-negative samples, while the four lateral flow immunoassay-negative/enzyme immunoassay-positive samples all had levels below 2 ng mL(-1). The sensitivity of 2 ng mL(-1) of the amylase lateral flow immunoassay is sufficient for first screening purposes and, therefore, this simple and rapid assay may allow direct on-site demonstration of work-related hazards of bio-allergen exposure. This would be particularly useful in occupational hygiene practice, especially in traditional or small-scale bakeries which lack the technological skills for testing the exposure to respiratory allergens.

Air Microbiology↗