PROCESS FOR PRODUCTION OF UREASE

Abstract: Urease having 1 ∼ 5 × 10 ² Km value is produced by culturing a microorganism of the genus Corynebacterium, Breivibacterium, Arthrobacter, Proteins, Microbacterium or Bordetella. The enzyme is useful for the determination of urea in the rate assay method.

Description: TITLE OF THE INVENTION PROCESS FOR PRODUCTIO'4 OF UNEASE Background of the Invention The present invention relates to a process for production of urease having 1 X 5x 10 2 Km value, a method for the determination of urea in a sample by enzymatic reaction and a test composition suitable therefor. Urease (E.C. 3,5,1,5) is an enzyme which catalizes the decomposition reaction of urea into ammonia and carbon dioxide, and it is well known that urease is widespread in nature such as plants, animals and microorganisms. The production of urease from jack beans is already carried out on an industrial scale and therefore, urease is readily available. While many reports on studies of urease from microorganisms have been presented heretofore, the production of urea from microorganisms on an industrial scale is not yet practical because of poorer productivity than that of urease from jack beans. On the other hand, urease is very useful in the determination of urea for diagnostic purpose. Urease from jack beans on the market, the Km value of which is 1 3 x 10-3 using phosphate buffer (pH 7.5), suffers from a cisacvantace of very limited determination ranges. It was reported in Journal of Bacteriology, 68, 67 X 73 (1954) that urease, the Km value of which is larcer than that of urease from jack beans, is prepared from a microorganism belonging to Bacillus pasteurii. However, because of poor sensitibity, this urease has difficulty in being used as an enzyme for dias- nostic purpose. As a result of various studies of urease derived from microorganisms, it has been found that some micro orranisms produce urease having 1 # 5 x 10-2 Km value which is useful for rate assay of urea. Summary of the Invention In accordance with the present invention, an urease having 1 L 5 x 10 2 Km value is obtained by culturing a microorganism belonging to the genus Corynebacterium, Brevibacterium, Arthrobacter, Proteus, Microbacterium or Bordetella which is capable of producing the enzyme in a nutrient medium until the urease is accumulated in the culture liquor and recovering the same therefrom. The enzyme is useful for the determination of urea in a sample. Description of the Invention kny microorganism may be used so long as it belongs to the genus Corynebacteium, Brevibacterium, Arthrobacter, Proteus, Microbacterium or Bordetella and capable of producing urease having 1# 5 x 10-2 Km value. Examples of the presently preferred strains are as follows: (1) Corynebacterium lilium ATCC 21644 (2) Brevibacterium ammoniagenes ATCC 6872 (3) Arthrobacter parafineus ATCC 15 591 (4) Proteus vulgaris ATCC 6897 (5) Microbacterium ammoniaphilum ATCC 15354 (6) Bordetella bronchiseptica ATCC 4617 Either a synthetic or natural medium may be used for culturing of the microorganism as long as it contains an appropriate carbon source, nitrogen source, inorganic materials and other nutrients which are assimilable by the particular strain utilized. As a carbon source, various carbohydrates such as glucose, fructose, sucrose, dextrin, molasses, starch, etc., alcohols such as glycerol, sorbitol, manitol, etc., organic acids such as uric acid, acetic acid, pyruvic acid, etc., amino acids, hydrocarbons and the like may be used. As nitrogen sources, ammonia, inorganic and organic ammonium salts such as ammonium chloride, c-.umonium carbonate, ammonium phosphate, ammonium sulfate, ammonium nitrate, ammonium acetate etc., urea, ar.nO aeic ce as glutamic acid and other nitrogen-containing compounds as well as nitrogenous organic materials such as peptone, NZ-amine, meat extract, yeast extract, corn steep liquor, soybean powder, defatted soybean, dry yeast, csamino acid, soluble vegetable protein and the like ray be used. As inorganic materials, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, magnesium sulfate, ferrous sulfate, manganese sulfate, zinc sulfate, sodium chloride, potassium chloride, calcium carbonate, etc. may be used. Culturing is generally carried out at a temperature of 20-400C, preferably 25-350C and at a pH of 6-8. Culturing is continued until the enzyme is formed and detected in the culture liquor, generally for 1 - 4 days. Under these conditions, a considerable amount of the enzyme is formed in the culture liquor and/or within the microbial cells. After completion of the culturing, the microbial cells are disrupted by appropriate means such as ultrasonic disintegration, grinding, etc. to obtain a cell extract and the extract is subjected to centrifugation to obtain a supernatant. Then the supernatant is subjected to conventional purification methods such as salting-out, dialysis, chromatography using ion exchange cellulose, Sephadex, and the like to obtain the purified enzyme. In order to culculate the enzymatic activity of urease, ultraviolet absorption method, which is readily used as a diagnostics, is chosen among various methods. The enzymatic activities of urease is calculated by decomposing urea as a substrate in the presence of urease which catalyzes a reaction in which urea is hydrolyzed into ammonia, reacting said ammonia with a-ketoglutaric acid in the presence of glutamate dehydrogenase (hereinafter referred to as "GLDH") and reduced nicotinamide adenine dinucieotice (phosphate) (hereinafter referred to as "NAD(P)H ") as a hydrogen door and measuring the decreasing rate of ultraviolet absorbancy due to decrease in NAD(P)H (A) Reagents 1) 0.1M Phosphate buffer (pH 7.5) 2.6 ml 2) 15 g/ml a-ketoglutaric acid 0.1 ml 3) 20 mg/ml urea 0.15 ml 4) 2.5 mg/ml NAD(P)H 0.1 ml 5) 1500 U/ml GLDH 0.02 ml (B) Operations The above reagents are mixed with each other and incubated at 370C for 5 minutes. To the mixture is ded 0.01 ml of an enzyme solution, the enzymatic activity of which is to be determined. The absorbancy at OD340nm(=El) after one minute and that at OD340nm(=E2) after two minutes are recorded at 370C on a spectrophotometer, respectively. The enzymatic activity (A) can be calculated from: A (U/ ml) = (E2 - E1) x 1#12.44 2.98#0.01 One unit of urease is defined as the amount of the enzyme which form one ole of ammonia for one minute. Basically, the method and test composition according to the present invention for the determination of urea in a sample comprises a system for decomposing urea with urease having 1t 5x 10 Km value and a system for determining the amount of ammonia formed in the enzymatic reaction. The formed ammonia may be determined by a known method. or exarple, a preferred method is as follows. Ammonia is reacted with a-ketoglutaric acid in the presence of GLDH and NAD(P)H to form glutamic acid and nicotinamide adenine dinucleotide(phosphate) [hereir.after referred to as NAD(P)]. The mount of NAD(P)H is determined by measuring the absorbancy of the reaction solution at an ultraviolet ray region, for example 340 nm. The concentration of urea in the sample is calculated by measuring the decreasing rate of NAD(P)H. The present method is schematically shown below. Urea + H2 0 Urease EMI5.1 2NH3 + CO2 EMI5.2 The ingredients of the enzymatic reaction solution are used in the following concentrations. Urease : 0.1 10 U/ml, preferably 0.3 lU/ml GLDH : 1 # 100 U/ml, II 7 # 30 U/ml NAD(P)H : 0.01 mix 1 mM, " 0.1 0.25 mM a-ketoglutaric acid: 1#50 mM, " 5 X 15 mM The determination may be performed by conducting the individual reactions stepwise and may preferably be performed in one step by adding the ingredients necessary for the determination. However, if a sample contains ammonia, GLDH and &alpha;-ketolutaric acid is first added to the sample to decompose the ammonia and then urease is added to the reaction mixture The erzymatic reaction is carried out at 20 750C, preferably 30 # 500C in an approprIate buffer solution. As a buffer solution, borate buffer, phosphate buffer, tris-hydrochloride buffer, tris-maleate-hydrooxide buffer, citrate-disodium phosphate buffer, succinate-borate buffer, phosphate-borate buffer and the like are used in a concentration of 0.005 - 0.5 mol/l. The test composition of the present invention comprises a system (A) for decomposing urea and a system (B) for determining ammonia. The system (A) comprises urease and system (B) comprises GLDH, a-ketoglutaric acid and NAD(P)H . The composition :tay be used in various forms. For example, the ingredients :r.ay be mixed in liquid form or powder form. The powdered for".ulation may be readily reconstituted for later use simply by the addition of buffer solution. The composition may contains stabilizer c enzyme, buffer, surfactant, etc. Certain specific enbodiments of the invention are illustrated by the following representative examples. Example 1 In this example, 30 ml of the first seed medium (pH 7.2) comprising 1 g/dl peptone, 1 g/dl meat extract and 0.3 g/dl sodium chloride is put into a 250 ml-Erlenmeyer flask and sterilized at 1200C for 15 minutes (the media as used hereinafter are sterilized in the same manner). Corynebacterium lilium ATCC 21644 is used as a seed strain. One loopful of said strain is inoculated into the seed medium and cultured with shaking at 280C for 24 hours. Then, 30 ml of the seed culture liquor is put into a 2&alpha;- Erlenmeyer flask containing 300 ml of Åa culture medium comprising the sare components as the first seed medium and cultured with shaking at 280C for 24 hours. Thereafter, 1 i of the secona seed culture liquor thus obtained is poured into a 30 #-jar fermenter containing 15 2 of a fermen- station medium (pH 7.2) conprising 10 g/dl glucose, 20 g/dl CSL, 1 g/dl ammonium sulfate, 0.5 g/dl potassium hydrogen phoshate, 0. 0-5 X otassium chloride and 0.5 g/dl magnesium sulfate. Main fermentation is carried out with aerationstirring at an aeration rate of 15 Q/minute, a stirring speed of 300 r.p.m. ana 28 C for 48 hours. The enzymatic activity of urease contained in the resulting culture liquor is 2.1 U/ml. After the completion of culturing, 16 l of the culture liquor is centrifuged to collect microbial cells. The microbial cells are suspended and disrupted in one l of 0.03M phosphate buffer (cH 7.0). The resulting disrupted cell suspension is centrifuged to obtain a supernatant containing the cruce et me. To the supernatant is added harmonium sulfate to ,0E saturation to form a precipitate. The precipitate is recovered by centrifugation and dissolved in 50 ml of 0.03N phosphate buffer (pH 7.0). The resulting solution is dialysed against 5 Q of the same phosphate buffer using a cellophane tube as a dialysis crane at 4 C overnight. The thus obtained concentrated nz > .r,e solution is passed through a column o 200 ml of DEAE- cellulose (product of Pharmatica Fine Chemicals, Sweden) to effect adsorption of urease. The active fractions of urease are eluted with 0.4M NaCl and the enzymatic activity thereof is 40 U/mg protein. The eluent is added to 0.1 mg/U albumin or lactose as a stabilizer, concentrated and freeze-dried, whereby about 400 mg of an enzyme preparate is obtained. The properties of the enzyme preparate are described below. (1) Action : This enzyme catalyzes the reaction in which one mole of urea is hydrolyzed consuming one mole of water into two moles of ammonia and one mole of carbon dioxide. (2) Optimum pH : 7.5 - 8.0 (3) pH Stability : The present enzyme is stable at a pH from 7 to 10 with treatment at 370C for 30 mint'tes. (4) Optimum temperature : 45 - 50 C (5) Heat stability: This enzyme is stable upto 500C with treatment at pH 7 for 30 minutes. (6) Substrate specificity : The relative activity on several sub strate is as follows: Substrate Relative activity(%) Urea 100 Burette 13 Allantoin 11 (7) inhibition Inhibiting Percent substances Concentration (M) Inhibition (%) 100 AgNO3 1 x 10 11 CuSO4 1 x 10 5 10 Guanidine 4 x 1O -3 31 hydrochloride (8) Km value The Km value of this enzyme is determined using phosphate buffer (pH 7.5), to be 2 x10 which is about 10 times as large as that of urease from jack beams. (9) It is hardly possible to crystallize this enzyme. (10) Molecular eight The molecular weight of this enzyme is calculated to be about 440,000 by Sephadex G-200 gel-filtration method. (11) Elementary analysis It is not measured because this enzyme is not crystallized. Example 2 In this example, each cf the strains identified in the following Table 1 is cultured in the same manner as described in Example 1 to obtain microbial cells. From the microbial cells, a crude enzymatic solution is prepared to culculate the enzymatic activity and to determine the Am value. Table 1 shows that the Km values of the strains are five to twenty times as large as that of urease from jack beans. Table 1 Enzymatic m value Strain activity (U/ml) ( x 10-2) Brevibacterium 0.6 1.7 ammoniacenes ATCC 6872 Arthrobacter parafineus 0.5 2.0 ATCC 15591 Proteus vulgaris 0.3 1.2 ATCC 6897 Microbacterium 3.5 2.5 ammoniaphilum ATCC 15354 Bordetella 0.4 4.4 bronchiseptica ATCC 4617 Example 3 In this example, the determination of urea according to the present invention is carried out. 3 ml of 0.1M Phosphate buffer (pH 8.0) containing 0.5 U/ml urease of Example 1, 10 U/ml GLDH, 0.2 r. NADPH and 10 mM a-ketoglutaric acid is incubated at 370C for 5 minutes. To the reagent solution is added 50 ul of sample and the mixture is incubated at 370C. Two minutes (T1) and four minutes (T2) after the addition, the absorbancies of the reaction solution at 340 nm are measured. The same procedure as described above are repeated for the standard sample(50 mg/dl) to obtain the absorbancies 2 2 minutes after the addition and S2 4 minutes after the addition). The urea concentration (A) of the sample is calculated according to the following equation. T1 - T2 A = T1 = T2 x 50 S1 - S2

Claims: ClAIMS 1. A process for producing urease which comprises culturing a microorganism belonging to the genus Coryne- bacterium, Brevlbacterium, Arthrobacter, Proteus, Microbacterium or Bordetella and capable of producing urease having 1 Av 5 x 10 Km value in a nutrient medium until the urease is accumulated in the culture liquor and recovering the same therefrom. 2. A process according to claim 1, wherein said microorganism belongs to the species Corynebacterium lilium, Brevibacterium ammoniagenes, Arthrobacter parafineus, Proteus vulgaris, Microbacterium ammoniaphilum or Bordetella bronchiseptica. 3. A process according to claim 1, wherein said microorganism is selected from Corynebacterium lilium ATCC 21644, Brevibacterium ammoniagenes ATCC 6872, Arthrobacter parafineus ATCC 15591, Proteus vulgaris ATCC 6897, Microbacterium ammoniaphilum ATCC 15354 and Bordetella bronchiseptica ATCC 4617. 4. A process according to claim 1, wherein said culturing is carried out at 20 to OOC for 1 to 4 days at a pH of 6 - 8. 5. Urease having 1X5x 10 2 Km value and derived from a microorganism belonging to the genus Corynebacterium, Brevibacterium, Arthrobacter, Proteus, Microbacterium or Bordetella. 6. Urease according to claim 5, wherein said microorganism belongs to the species Corynebacterium lilium, Brevibacterium ammoniagenes, Arthrobacter parafineus, Proteus vulgaris, Microbacterlum ammoniaphilum or Bordetell bronchiseptica. 7. A method for the quantitative determination of urea in a sample which comprises decomposing urea in said sample with urcase defined in claim 6 to form ania and carbon dioxide and determining the formed ammonia. 8. A method according to claim 7 wherein said ammonia is determined by reacting the ammonia with a-ketoglutaric acid in the presence of glutamate dehydrogenase and reduced nicotinamide adenine dinucleotide (phosphate) [NAD(P)H and measuring the decreasing rate of ultraviolet absorbancy due to decrease in NAD(P)H 9. A method according to claim 7 wherein said enzymatic reaction is carried out at 20 to 750C. 10. A test composition for the determination of urea in a sample which comprises a system for decomposing urea with urease and a system for determining the amount of formed ammonia. 11. A test composition according to claim 10 which includes a-ketoglutaric acid, glutamate dehydrogenase ana NAD(P)H

Inventors: ARAI, YUKO, ENDO, KENICHI, KATSUMATA, HIDEO, TAMURA, SHIGEAKI
Applicants: KYOWA HAKKO KOGYO CO., LTD
Application year: 1982
Main classification: C12N9
IPC codes: C12Q1, C12R1, C12N9