A novel UDP-sugar, UDP-3-ketoglucosamine or UDP-4-ketoglucosamine, from bovine heart muscle reduces metmyoglobin with NAD(P)H

Simultaneous Measurement of Glucose-6-phosphate 3-Dehydrogenase (NtdC) Catalysis and the Nonenzymatic Reaction of Its Product: Kinetics and Isotope Effects on the First Step in Kanosamine Biosynthesis

Glucose-6-phosphate 3-dehydrogenase (NtdC) is an NAD-dependent oxidoreductase encoded in the NTD operon of Bacillus subtilis. The oxidation of glucose 6-phosphate by NtdC is the first step in kanosamine biosynthesis. The product, 3-oxo-d-glucose 6-phosphate (3oG6P), has never been synthesized or isolated. The NtdC-catalyzed reaction is very slow at low and neutral pH, and its rate increases to a maximum near pH 9.5. However, under alkaline conditions, the product is not stable because of ring opening followed by deprotonation of the 1,3-dicarbonyl compound. The absorbance band due to this enolate at 310 nm overlaps with that of the other enzymatic product, NADH, complicating kinetic measurements. We report the deconvolution of the resulting spectra of the reaction to determine the rate constants and likely kinetic mechanism. In doing so, we were able to determine the extinction coefficient of the enolate of 3oG6P (23000 M^-1 cm^-1), which allowed the measurement of the first-order rate constant (5.51 × 10^-3 s^-1) and activation energy (93 kJ mol^-1) of nonenzymatic enolate formation. Using deuterium-labeled substrates, we show that hydride transfer from carbon 3 is partially rate-limiting in the enzymatic reaction, and deuterium substitution on carbon 2 has no significant effect on the enzymatic reaction but lowers the rate of deprotonation of 3oG6P 4-fold. These experiments clearly establish the regiochemistry of the reactions. Coupling of the NtdC reaction with the subsequent step in the pathway, NtdA-catalyzed glutamate-dependent amino transfer, has a small but significant effect on the rate of NAD reduction, consistent with these enzymes working together to process the unstable metabolite.

Effect of freezing and microbial growth on myoglobin derivatives of beef

The effect of freezing and bacterial growth on the discoloration of beef was assessed by measuring myoglobin derivatives myoglobin (MB), oxymyoglobin (MBO(2)), and metmyoglobin (METMB) on the surfaces of fresh and frozen-thawed packaged beef cuts stored at 2 degrees C and analyzed after 0, 3, 6, 9, and 12 days of storage. MB, MBO(2), and METMB concentrations were measured spectrophotometrically. Frozen-thawed beef samples experienced less "blooming" (conversion of MB to MBO(2)) and more rapid discoloration than fresh cuts during storage. By day 3, >20% METMB was formed in the frozen-thawed samples, whereas the fresh samples reached this value after day 6 of storage. The rates of MB oxidation were similar (P > 0.05) for sterile and frozen-thawed inoculated (Pseudomonas fluorescens at a rate of 1.5 colony forming units/cm(2).cm(2) area) samples from day 0 through day 6 of storage. For storage periods of less than a week, bacterial growth is not a major cause of meat discoloration. After day 6, the high bacterial growth rate resulted in a rapid increase in METMB formation. Possible mechanisms for MB oxidation in frozen-thawed beef are suggested.