Journal Article FZJ-2020-02636

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Structural features of the glutamate-binding protein from Corynebacterium glutamicum

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2020
Elsevier New York, NY [u.a.]

International journal of biological macromolecules 162, 903 - 912 () [10.1016/j.ijbiomac.2020.06.197]

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Abstract: L-glutamate (Glu) is the major excitatory transmitter in mammalian brain. Inadequate concentration of Glu in the brain correlates to mood disorder. In industry, Glu is used as a flavour enhancer in food and in foodstuff processing. A high concentration of Glu has several effects on human health such as hypersensitive effects, headache and stomach pain. The presence of Glu in food can be detected by different analytical methods based on chromatography, or capillary electrophoresis or amperometric techniques. We have isolated and characterized a glutamate-binding protein (GluB) from the Gram-positive bacteria Corynebacterium glutamicum. Together with GluC protein, GluD protein and the cytoplasmic protein GluA, GluB permits the transport of Glu in/out of cell.In this study, we have investigated the binding features of GluB as well as the effect of temperature on its structure both in the absence and in the presence of Glu. The results have showed that GluB has a high affinity and selectivity versus Glu (nanomolar range) and the presence of the ligand induces a higher thermal stability of the protein structure.

Classification:

Note: Biotechnologie 1

Contributing Institute(s):
  1. Biotechnologie (IBG-1)
Research Program(s):
  1. 581 - Biotechnology (POF3-581) (POF3-581)

Appears in the scientific report 2020
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 Record created 2020-07-27, last modified 2021-01-30


Published on 2020-06-25. Available in OpenAccess from 2021-06-25.:
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