The Journal of Biochemistry
Online ISSN : 1756-2651
Print ISSN : 0021-924X
Preparation of P-Flavin-Bound and P-Flavin-Free Luciferase and P-Flavin-Bound β-Subunit of Luciferase from Photobacterium phosphoreum
Sabu Kasai
Author information
JOURNAL FREE ACCESS

1994 Volume 115 Issue 4 Pages 670-674

Details
Abstract

P-flavin-bound luciferase, P-flavin-free luciferase, and P-flavin-bound β-subunit of luciferase were prepared from Photobacterium phosphoreum using hydrophobic interaction chromatography after conventional purification using DEAE-cellulose chromatography and gel-filtration. The P-flavin-bound luciferase preparation contained about 20% P-flavin-free luciferase not removable by the present procedure. Since the specific activity of the P-flavin-bound luciferase preparation was about 20% of that of the P-flavin-free luciferase, it was concluded that the P-flavin-bound luciferase is an enzyme-product complex and has no more luciferase activity. Unlike the absorption spectrum of FP390 or other flavoproteins, that of P-flavin-bound luciferase preparation has a high absorption peak around 370 nm and resembles the spectrum synthesized by superposing the P-flavin-free luciferase spectrum on the P-flavin-bound β-subunit spectrum: the P-flavin-bound β-subunit spectrum is similar to that of FP390, while that of P-flavin-free luciferase has an absorption peak around 370 nm but practically no peak around 450 nm. In addition, P-flavin-free luciferase exhibits a weak but distinct NADH-FMN oxidoreductase activity. These results suggest that a prosthetic group, which absorbs around 370 nm, binds to the luciferase and that this compound is required to yield P-flavin; and they support the hypothesis that the physiological function of bacterial luciferase is to produce P-flavin. Furthermore, the presence of P-flavin-bound β-subunit of the luciferase in the cell extract supports the hypothesis that physiological function of the lux operon is the biosynthesis of FP390 including its prosthetic group.

Content from these authors
© The Japanese Biochemical Society
Previous article Next article
feedback
Top