Abstract
δ-Aminolevulinic acid dehydratase (EC 4.2.1.24) was obtained in highly purified form from beef liver. Upon photooxidation of the enzyme in the presence of methylene blue as a sensitizer led to a loss of the enzymatic activity according to pseudo-first order kinetics. The pronounced pH dependence (pk value of 6.8) of the photooxidation rate and the results of amino acid analysis suggested that the inactivation was largely due to the modification of the histidine residue. The finding of the enzyme with little activity in the presence of diethylpyrocarbonate was consistent with such a speculation. On the basis of these results, it can be postulated that the histidine residue seems to play an important role in the enzymatic activity of δ-aminolevulinic acid dehydratase.
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