Effect of magnesium cations on the activity and stability of β-galactosidases

Abstract

It was shown that the presence of magnesium cations in the reaction mixture increases, approximately twofold, the activity of bacterial Escherichia coli and yeast Kluyveromyces lactis β-galactosidases but does not affect the activity of bovine liver and fungous Penicillium canescens β-galactosidases. The catalytic constants for E. coli and yeast K. lactis β-galactosidases in the presence of 0.01 M and in the absence of Mg²⁺ cations were determined (490 and 220 s⁻¹ and 59.8 and 37.4 s⁻¹, respectively). It was shown that the Michaelis constants for these two enzymes are higher in the presence of Mg²⁺ cations, that the thermal stability of E. coli and K. Lactis β-galactosidases is higher in the presence of 0.01 M Mg²⁺, and that the effective rate constants of thermal inactivation of the enzymes are two-to eightfold lower, depending on conditions, in the presence of Mg²⁺ cations. The maximum stabilizing effect of magnesium cations was observed at weak alkaline pH values (7.5–8.5).