TABLE 3.

Pen and Pal enzyme properties

ND means not determined.

	Pen	Pal	pseB (C. jejuni)a	pseB (H. pylori)b
Optimal pHc	7.6	7.6	7.0	7.0
Optimal temperature (°C)d	37	30	42	37
Km (mm)e	0.143 ± 0.006	ND	0.050	0.159
Vmax (nm s−1)	15.01 ± 0.29	ND
kcat (min−1)	30.02 ± 0.58	ND	1.51	5.7
kcat/Km (mm−1 min−1)	209.9 ± 12.9	ND	30.6	35.9
Protein monomer (kDa)f	40	37.1	37.4	37.4

^a Kinetic data of pseB in C. jejuni was from Ref. 35.

^b Kinetic data of pseB in H. pylori was from Ref. 36.

^c For Pen, optimal pH assays were determined using phosphate buffer in which Pen yielded the highest activity compared with MOPS-NaOH, Tris-HCl, and MES buffer. For Pal, optimal pH assays were determined using Tris-HCl buffer.

^d Optimal temperature assays were determined using Tris-HCl for both Pen and Pal.

^e The reaction was determined by HPLC-UV after a 5-min 30 °C incubation for Pen.

^f The active forms of proteins eluted from the size-exclusion column were 192.8 kDa for Pen and 87.6 kDa for Pal, presumably suspected to be a tetramer and a dimer, respectively.