Characterization and Immobilization of a Novel Hyaluronidase Produced by Streptomyces roseofulvus | ||
| Egyptian Journal of Botany | ||
| Article 16, Volume 60, Issue 1, April 2020, Pages 213-224 PDF (1.64 M) | ||
| Document Type: Regular issue (Original Article) | ||
| DOI: 10.21608/ejbo.2019.6242.1248 | ||
| Authors | ||
| Fifi. Reda* 1; Sarah El-Shanawany2 | ||
| 1Department of Botany and Microbiology, Faculty of Science, Zagazig University, 44519, Zagazig, Egypt | ||
| 2Department of Botany and Microbiology, Faculty of Science, Zagazig University, 44519, Zagazig, Egypt | ||
| Abstract | ||
| M AXIMUM hyaluronidase production by Streptomyces roseofulvus S10 (LC314796) was attained when it was cultured in submerged fermentation process under favorable conditions, pH 5 at 40ºC for 6 days. Hyaluronidase was purified to its homogeneity by 9.2 fold with molecular weight of 97kDa under denaturing SDS- PAGE. Mg+2 exerted highly stimulatory effect on S. roseofulvus S10 hyaluronidase activity and was significantly reduced in presence of Mn+2, Zn+2, and EDTA. Optimum reaction was attained at pH 9 and the pH stability of enzyme ranged between 9-10 at 35°C. To protect the intrinsic activity and half-time of hyaluronidase, several carriers and immobilization of hyaluronidase were investigated. The immobilized enzyme had higher thermal stability than free one with Tm values; 46.1°C and 24.7°C, respectively. Maximum affinity of free and immobilized hyaluronidase was for hyaluronic acid followed by bovine albumin. Free enzyme had a high catalytic affinity of hyaluronic acid compared with immobilized enzyme. Our results demonstrated that S. roseofulvus S10 hyaluronidase was highly stable to pH and high temperature. These properties of long-term stability facilitate its wide range of applications. | ||
| Keywords | ||
| Hyaluronidase; Immobilization; Kinetic parameters; Purification | ||
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