Removal of substrate inhibition of Acinetobacter baumannii xanthine oxidase by point mutation at Gln-201 enables efficient reduction of purine content in fish sauce

Removal of substrate inhibition of Acinetobacter baumannii xanthine oxidase by point mutation at Gln-201 enables efficient reduction of purine content in fish sauce

Xanthine oxidase is an oxidase that has a molybdopterin structure with substrate inhibition. Here, we show that a single point mutation (Q201) in the Acinetobacter baumannii xanthine oxidase (AbXOD) obtained mutant Q201E (kcat =799.44 s−1, no inhibition) with high enzyme activity and decrease of sub...

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Bibliographic Details
Main Authors: You Wen, Jiahui Xu, Donglei Pan, Chenghua Wang
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Substrate inhibition
Acinetobacter baumannii
Xanthine oxidase
Fish sauce
Point mutation
Enzyme engineering
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000354

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http://www.sciencedirect.com/science/article/pii/S2590157523000354

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