ProGP74

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ProGP ID ProGP74
Validation Status Uncharacterized
Organism Information
Organism NamePaenibacillus (Bacillus) amyloliquefaciens (velezensis) and Bacillus macerans
Domain Bacteria
Classification Family: Bacillaceae
Order: Bacillales
Class: Bacilli (or Firmibacteria)
Division or phylum: "Firmicutes"
Taxonomic ID (NCBI) 1390
Genome Sequence(s)
GenBank M15674
EMBL M15674
Gene Information
Gene NamebglA
Protein Information
Protein NameH(A107-M) (1,3-1,4)-beta-glucanase
UniProtKB/SwissProt ID P07980
EMBL-CDSAAA87323.1
UniProtKB Sequence >sp|P07980|GUB_BACAM Beta-glucanase OS=Bacillus amyloliquefaciens GN=bglA PE=3 SV=1 MKRVLLILVTGLFMSLCGITSSVSAQTGGSFFEPFNSYNSGLWQKADGYSNGDMFNCTWR ANNVSMTSLGEMRLALTSPSYNKFDCGENRSVQTYGYGLYEVRMKPAKNTGIVSSFFTYT GPTEGTPWDEIDIEFLGKDTTKVQFNYYTNGAGNHEKFADLGFDAANAYHTYAFDWQPNS IKWYVDGQLKHTATTQIPAAPGKIMMNLWNGTGVDDWLGSYNGVNPIYAHYDWMRYRKK
Sequence length 239 AA
Subcellular LocationSecreted
Function Catalyses cleavage of (1,4)-beta-linkages of O-substituted beta-D-glucanopyranosyl residues.
Glycosylation Status
Technique(s) used for Glycosylation DetectionCarbohydrate content determination with GLC
Glycan Information
Glycan Annotation The relative molar content of monosaccharides: N-acetylglucosamine 1.0, mannose 4.9, galactose 2.1, glucose 5.5. The relative content of mannose and N-acetylglucosamine indicates the presence of oligomannose or hybrid-type oligosaccharides and the presence of galactose possibly indicates either O-linked or hybrid-types oligosaccharides. Addition of an N-linked oligosaccharide corresponding to an increase in apparent molecular mass of 3 kDa.
Literature
Year of Identification1991
Year of Identification Month Wise1991.01
ReferenceMeldgaard, M. and Svendsen, I. (1994) Different effects of N-glycosylation on the thermostability of highly homologous bacterial (1,3-1,4)-beta-glucanases secreted from yeast. Microbiology, 140 ( Pt 1), 159-166. [PubMed: 8162185]
Author Svendsen, I.
Research GroupDepartment of Physiology, Carlsberg Laboratory, Copenhagen, Denmark.
Corresponding Author Meldgaard, M. Svendsen, I.
ContactDepartment of Physiology, Carlsberg Laboratory, Copenhagen, Denmark.
ReferenceOlsen, O., Thomesen, K. K. (1991) Improvement of bacterial P-glucanase thermostability by glycosylation. J Gen Microbiol, 137, 579–585.
AuthorOlsen, O., Thomesen, K. K.
Research GroupCarlsberg Laboratory, Department of Physiology, Gamle Carlsbergvej 10, DK-2500 Copenhagen Valby, Denmark
Corresponding Author Thomesen, K. K.
ContactCarlsberg Laboratory, Department of Physiology, Gamle Carlsbergvej 10, DK-2500 Copenhagen Valby, Denmark