The purification and properties of a thiaminase I enzyme from nardoo ( Marsilea drummondii)

Abstract

Fronds of the fern nardoo ( Marsilea drummondii) contain a thiaminase I enzyme at very high levels of activity. Highest levels of enzyme activity were found in vigorously growing plant material. The thiaminase I has been purified to a final sp act value of 2.07 μkat/mg protein at 30° and pH 6.5. It was shown to have similar properties to thiaminase I enzymes purified from bracken fern, rock fern and freshwater mussels. These enzymes have MW values in the range 93 000–115 000, energies of activation of 14 000 cal mol, pH optima of 8–9 and are quite stable in the pH range 3 to 12 and to extended incubation at 55°. The temperature for 50 % denaturation is 60–65°. p-CMB, mersalyl acid and HgCl 2 (10 t-6 M) are potent inhibitors, but monoiodacetic acid (10 −4 M) has no effect. A wide range of heterocyclic bases, sulphydryl compounds, and amines, including the non-aromatic amines 6-aminohexanoic acid and ethanolamine, act as co-substrates in the thiaminase I reaction; however, their effectiveness is dependent on both their degrees of basicity and to some extent, their stereochemistry. When the co-substrate activity of a range of substituted anilines were compared, no correlation was found between the degree to which the base activates the reaction and the p K b (or Hammett's sigma constant) of the base.