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dc.contributor.authorHamre, Anne Grethe
dc.contributor.authorSørlie, Morten
dc.date.accessioned2020-09-28T13:22:56Z
dc.date.available2020-09-28T13:22:56Z
dc.date.created2019-11-28T15:39:03Z
dc.date.issued2019
dc.identifier.citationBiochemical and Biophysical Research Communications - BBRC. 2019, 521 (1), 120-124.en_US
dc.identifier.issn0006-291X
dc.identifier.urihttps://hdl.handle.net/11250/2680014
dc.description.abstractIn nature, recalcitrant polysaccharides such as chitin and cellulose are degraded by glycoside hydrolases (GH) that act synergistically through different modes of action including attack from reducing-end and nonreducing-end (exo-mode) and random (endo-mode) on single polysaccharide chains. Both modes can be combined with a processive mechanim where the GH remain bound to the polysaccharide to perform multiple catalytic steps before dissociation into the solution. In this work, we have determined association rate constants and their activation paramaters for three co-evolved GHs from Serratia marcescens (SmChiA, SmChiB, and SmChiC) with an oligomeric substrate. Interestingly, we observe a positive correlation between the association rate constants and processive ability for the GHs. Previously, a positive correlation has been observed between substrate binding affinity and processive ability. SmChiA with highest processive ability of the three GHs bind with a kon of 11.5 ± 0.2 µM-1s-1, which is five-fold and 130-fold faster than SmChiB (less processive) and SmChiC (nonprocessive), respectively.en_US
dc.language.isoengen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleKinetic relationships with processivity in Serratia marcescens family 18 glycoside hydrolasesen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionacceptedVersionen_US
dc.source.pagenumber120-124en_US
dc.source.volume521en_US
dc.source.journalBiochemical and Biophysical Research Communications - BBRCen_US
dc.source.issue1en_US
dc.identifier.doi10.1016/j.bbrc.2019.10.089
dc.identifier.cristin1753990
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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