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An amylase from fresh fruiting bodies of the monkey head mushroom Hericium Erinaceum

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Abstract

An amylase with a molecular mass of 55 kDa and an N-terminal sequence exhibiting similarity to enzyme from Bacteroides thetaitaomicron was isolated from fruiting bodies of the monkey head mushroom Hericium erinaceum. The purification scheme included extraction with distilled water, ion exchange chromatography on DEAE-cellulose and SP-sepharose, and gel filtration by FPLC on Superdex 75. The amylase of H. erinaceum was adsorbed on DEAE-cellulose in 10 mM Tris-HCl buffer (pH 7.4) and eluted with 0.2 M NaCl in the same buffer. The enzyme was subsequently adsorbed on SP-Sepharose in 10 mM ammonium acetate buffer (pH 4.5) and eluted with 0.3 M NaCl in the same buffer. This fraction was subsequently subjected to gel filtration on Superdex 75. The first peak eluted had a molecular mass of 55 kDa in SDS-PAGE. The amylase of H. erinaceum exhibited a pH optimum of 4.6 and a temperature optimum of 40°C. The enzyme activity was enhanced by Mn2+ and Fe3+ ions, but inhibited by Hg2+ ions.

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Authors and Affiliations

  1. State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing, 100193, China

    F. Du & H. X. Wang

  2. Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

    T. B. Ng

Authors
  1. F. Du
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  2. H. X. Wang
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  3. T. B. Ng
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Correspondence to H. X. Wang.

Additional information

Original Russian Text © F. Du, H.X. Wang, T.B. Ng, 2013, published in Prikladnaya Biokhimiya i Mikrobiologiya, 2013, Vol. 49, No. 1, pp. 29–33.

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Du, F., Wang, H.X. & Ng, T.B. An amylase from fresh fruiting bodies of the monkey head mushroom Hericium Erinaceum . Appl Biochem Microbiol 49, 23–27 (2013). https://doi.org/10.1134/S0003683813010043

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  • DOI: https://doi.org/10.1134/S0003683813010043

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