Activation of L-Asparaginase in Escherichia coli by Rosmarinic Acid and Effect of Ferrous Ions on the Increasing Antibacterial Activity of Rosmarinic Acid

Abstract:

Effect of rosmarinic acid on the kinetics of L-asparaginase catalyzed reaction was studied. The result showed that rosmarinic acid could reduce the apparent kinetic parameters (apparent Michaelis-Menten constant, Kmapp) of the enzyme, which indicated that rosmarinic acid was an activator of L-asparaginase. Ferrous ions could increase the antibacterial activity of rosmarinic acid. Absorption spectra analysis indicated that there existed a direct interaction between rosmarinic acid and ferrous ions, with a mole ratio of 1:1.