Ana Cristina Sarmento

Purification and characterization of a new peptide antibiotic produced by a thermotolerant Bacillus licheniformis strain

A Bacillus licheniformis strain, I89, isolated from a hot spring environment in the Azores, Portugal, strongly inhibited growth of Gram-positive bacteria. It produced a peptide antibiotic at 50 °C. The antibiotic was purified and biochemically characterized. It was highly resistant to several proteolytic enzymes. Additionally, it retained its antimicrobial activity after incubation at pH values between 3.5 and 8; it was thermostable, retaining about 85% and 20% of its activity after 6 h at 50 °C and 100 °C, respectively. Its molecular mass determined by mass spectrometry was 3249.7 Da.

Multiplicity of aspartic proteinases from Cynara cardunculus L.

Aspartic proteinases (AP) play major roles in physiologic and pathologic scenarios in a wide range of organisms from vertebrates to plants or viruses. The present work deals with the purification and characterisation of four new APs from the cardoon Cynara cardunculus L., bringing the number of APs that have been isolated, purified and biochemically characterised from this organism to nine. This is, to our knowledge, one of the highest number of APs purified from a single organism, consistent with a specific and important biological function of these protein within C. cardunculus. These enzymes, cardosins E, F, G and H, are dimeric, glycosylated, pepstatin-sensitive APs, active at acidic pH, with a maximum activity around pH 4.3. Their primary structures were partially determined by N- and C-terminal sequence analysis, peptide mass fingerprint analysis on a MALDI-TOF/TOF instrument and by LC–MS/MS analysis on a Q-TRAP instrument. All four enzymes are present on C. cardunculus L. pistils, along with cyprosins and cardosins A and B. Their micro-heterogeneity was detected by 2D-electrophoresis and mass spectrometry. The enzymes resemble cardosin A more than they resemble cardosin B or cyprosin, with cardosin E and cardosin G being more active than cardosin A, towards the synthetic peptide KPAEFF(NO2)AL. The specificity of these enzymes was investigated and it is shown that cardosin E, although closely related to cardosin A, exhibits different specificity.

In search of synergistic effects in antioxidant capacity of combined edible mushrooms

The antioxidant activity of different edible mushrooms was evaluated considering the different contribution of individual and combined extracts. The radical scavenging capacity was evaluated through hydrogen atom transfer and single electron transfer reaction-based assays: DPPH radical scavenging activity and reducing power, respectively. The inhibition of lipid peroxidation was studied in lipossomes solutions by the β-carotene-linoleate system. Three types of interactions (synergistic, additive and negative synergistic effects) were observed, synergism being the most abundant effect. Marasmius oreades is present in the mixtures with higher antioxidant properties and synergistic effects, while Cantharellus cibarius is present in the mixtures with lowest antioxidant properties and negative synergist effects. Two discriminant analyses were performed considering individual species in one case and mushroom mixtures in the other. The five mushroom species were clustered in five individual groups, but a similar result could not be obtained for the combined mushrooms, for which only the cases containing C. cibarius were separated in individual clusters.

Biochemical Characterization of SFC-1, a Class A Carbapenem-Hydrolyzing β-Lactamase

ABSTRACT The carbapenem-hydrolyzing β-lactamase SFC-1 from Serratia fonticola UTAD54 was overexpressed in Escherichia coli, purified, and characterized. The enzyme exhibited an apparent molecular mass of 30.5 kDa, determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. SFC-1 hydrolyzes penicillins, cephalosporins, aztreonam, and carbapenems and is inhibited by clavulanic acid, sulbactam, and tazobactam.

Thermostability of cardosin A from Cynara cardunculus L.

The structural stability of cardosin A, a plant aspartic proteinase (AP) from Cynara cardunculusL., has been investigated by high-sensitivity differential scanning calorimetry, intrinsic fluorescence and circular dichroism spectroscopy, and enzymatic activity assays. Even though the thermal denaturation of cardosin A is partially irreversible, valid thermodynamic data can be obtained within a wide pH region. Also, although cardosin A is a heterodimeric enzyme its thermal denaturation occurs without simultaneous dissociation to unfolded monomers. Moreover, in the 3–7 pH region the excess heat capacity can be deconvoluted into two components corresponding to two elementary two-state transitions, suggesting that the two polypeptide chains of cardosin A unfold independently. Detailed thermodynamic and structural investigations of cardosin A at pH = 5.0, at which value the enzyme demonstrates maximum stability and enzymatic activity, revealed that after thermal denaturation the polypeptide chains of this protein retain most of their secondary structure motifs and are not completely hydrated.

Acetonitrile-induced unfolding of porcine pepsin A: A proposal for a critical role of hydration structures in conformational stability

In order to increase understanding of the basis of the stability of the native conformational state of porcine pepsin A, a strategy based on induction and monitoring of protein denaturation was developed. Structural perturbation was achieved by adding acetonitrile (MeCN) to the protein-solvent system. MeCN was found to induce non-coincident disruption of the secondary and tertiary structural features of pepsin A. It is proposed that gross unfolding is prompted by disruption of the protein hydration pattern induced by the organic co-solvent. It should be noted that the functional properties and thermal stability of the protein were already impaired before the onset of global unfolding. Low and intermediate contents of MeCN in the protein-solvent system affected the sharpness of the thermal transition and the degree of residual structure of the heat-denatured state. The importance of hydration to the conformational stability of pepsin A in its biologically active state is discussed.

Cardosin A as a model aspartic proteinase for the study of organic solvent effects. An overview on catalytic and structural aspects

Water has proven to be one of the several limitations for broadening the scope of applications of enzymes in biocatalysis, especially when the reactants involved are poorly water-soluble. The introduction of an organic solvent into the reaction system has numerous advantages. These include a direct action of the solvents on the reactants (improving their solubility) and on the reaction products (improving or diminishing their solubility), thereby increasing the productivity of the reaction system. Nevertheless, it has been documented that the introduction of an organic solvent into the reaction mixture may induce alterations on enzyme activity, enzyme stability and thermostability, and enzyme specificity thereby imprinting new properties to old enzymes.

Activity of cardosins A and B in the presence of organic solvents

Cardosin A and cardosin B are two aspartic proteinases extracted from Cynara cardunculus L. stigma [1]. These enzymes show different specificities, although they prefer bonds between hydrophobic residues. In a previous work [2] we have shown that cardosins are stable and active in a biphasic (aqueous/organic) system. In this work we have investigated the stability and activity of cardosins A and B in monophasic systems. The solvents used were 1,1,1,3,3,3-hexafluoropropanol, ethyl acetate, n-hexane and mixtures of some of them. The activity test was performed with the synthetic peptide Leu-Ser-pnitro-Phe-Nle-Ala-Leu. We also tested the content of water in order to maintain the enzymes stable and active in monophasic organic solvents. The results show that these two enzymes are different in what concerns their stability/activity characteristics.