Publication: The significance and effect of tandem repeats within the Mycobacterium tuberculosis leuA gene on α-isopropylmalate synthase
Issued Date
2008-09-01
Resource Type
ISSN
15746968
03781097
03781097
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2-s2.0-49749099678
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Mahidol University
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SCOPUS
Bibliographic Citation
FEMS Microbiology Letters. Vol.286, No.2 (2008), 166-170
Suggested Citation
Wimon Chanchaem, Prasit Palittapongarnpim The significance and effect of tandem repeats within the Mycobacterium tuberculosis leuA gene on α-isopropylmalate synthase. FEMS Microbiology Letters. Vol.286, No.2 (2008), 166-170. doi:10.1111/j.1574-6968.2008.01268.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/18868
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Title
The significance and effect of tandem repeats within the Mycobacterium tuberculosis leuA gene on α-isopropylmalate synthase
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Abstract
The 57-bp tandem repeats located in the Mycobacterium tuberculosis leuA gene code for the α-isopropylmalate synthase (α-IPMS). It is unique to this pathogen. It was previously demonstrated that the leuA-coding sequence Rv3710, containing the tandem repeats, can be translated to an active α-IPMS. The objective of the present study was to investigate the significance and effect of the two 57-bp tandem repeats upon gene expression and the general properties of α-IPMS. The putative M. tuberculosis H37Rv leuA gene with and without the tandem repeats was cloned by PCR and expressed in an Escherichia coli host. The enzyme product was studied for general properties, comparing that from a native leuA gene containing two repeats and that from the 57-bp tandem repeats deletion mutant. Upon deletion of the two 57-bp tandem repeats, the expression level of leuA from M. tuberculosis H37Rv was comparable with that of the native form. The general properties of the two types of enzymes were similar. They were both functional with the same range of optimal temperature and optimal pH for activity and with similar enzyme stability. Deletion of the repeats had no detectable effect on leuA expression level or the general properties of the enzyme product. © 2008 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.