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

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LI Ming-Zhe, LIU Xiao-Qian, SHAO Nan, LI Rong-Gui. Activation of L-Asparaginase in Escherichia coli by Rosmarinic Acid and Effect of Ferrous Ions on the Increasing Antibacterial Activity of Rosmarinic Acid[J]. Microbiology China, 2009, 36(8): 1222-1226

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