Affordable Access

Publisher Website

Ureidoglycolate amidohydrolase from developing french bean fruits (Phaseolus vulgaris[L.].)

Archives of Biochemistry and Biophysics
Publication Date
DOI: 10.1016/0003-9861(91)90400-d
  • Plant Biochemistry And Molecular Biology
  • Biology


Abstract Ureidoglycolate is an intermediate of allantoin catabolism in ureide-transporting legumes. This report describes the first purification of ureidoglycolate degrading activity (UGDA) from plant tissue in which the enzyme has been separated from urease. The enzyme from developing fruits of Phaseolus vulgaris has been purified 48-fold to give a preparation free of allantoinase and urease activity. UGDA was inhibited by EDTA while the V max was increased in the presence of Mn 2+. The K m values for ureidoglycolate in the presence and the absence of Mn 2+ were 2.0 and 5.4 m m, respectively. In the absence of Mn 2+ UGDA was heat labile at 40 °C, but in the presence of Mn 2+ the activity was stable up to temperatures of 60 °C. The M r of UGDA was determined to be 300,000 by gel filtration chromatography and the pH optimum ranged from pH 7.0 to 8.5. Ammonia was determined to be the nitrogen-containing product of UGDA by a microdiffusion assay. This enzyme should therefore be described as ureidoglycolate amidohydrolase. The activity was shown to be associated with peroxisomes by fractionation of a crude extract on a sucrose density gradient. The products of ureidoglycolate degradation are glyoxylate, ammonia, and presumably carbon dioxide, which can be readily utilized by pathways of metabolism that are known to be present in this organelle.

There are no comments yet on this publication. Be the first to share your thoughts.