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Structural Investigation of the Thermostability and Product Specificity of Amylosucrase from the BacteriumDeinococcus geothermalis

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Guerin, Frédéric | Barbe, Sophie | Pizzut-Serin, Sandra | Potocki-Veronese, Gabrielle | Guieysse, David | Guillet, Valérie | Monsan, Pierre | Mourey, Lionel | Remaud-Siméon, Magali | André, Isabelle | Tranier, Samuel

Edité par CCSD ; American Society for Biochemistry and Molecular Biology -

International audience. Background: Amylosucrases (AS) hold great potential for glycodiversification. Results: The first three-dimensional structure of AS from Deinococcus geothermalis solved here revealed an unusual dimer organization. Structures of complex of AS with turanose were also determined. Conclusion: Dimerization may contribute to thermostability. Turanose versus trehalulose formation is controlled by residues from subsite ϩ1. Significance: This study improves the comprehension of AS properties and provides new insight for AS design.

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