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Archives of Microbiology

, Volume 154, Issue 5, pp 453–458 | Cite as

Spectral characterization of c-type cytochromes purified from Beggiatoa alba

  • Thomas M. Schmidt
  • Alan A. DiSpirito
Original Papers

Abstract

Three c-type cytochromes were purified from the filamentous sulfur-oxidizing bacterium, Beggiatoa alba strain B18LD, by ammonium sulfate fractionation, flat bed isoelectric focusing and gel filtration. Two of the cytochromes; flavocytochrome c-554 and cytochrome c′, were similar to cytochromes found in anoxygenic photosynthetic bacteria. Flavocytochrome c-554 had an apparent molecular weight of 21,000, an isoelectric focusing point at pH 4.4, contained FMN as the flavin component and had absorption maxima at 410, 450 and 470 nm in the oxidized form and at 417, 523 and 554 nm in the dithionite-reduced from. Cytochrome c′ was also an acidic protein with a pI of 4.8 and an apparent molecular weight of 18,000. The absorption spectra maxima were at 400, 490 and 635 nm in the oxidized form, at 424 and 550 nm in the dithione-reduced form and at 415 and 555 nm in the dithionite-reduced plus CO form. The third cytochrome characterized, cytochrome c-553 had an apparent molecular weight of 13,000, an isoelectric point at pH 4.4 and showed absorption maxima at 411 nm in the oxidized form and at 418, 523 and 553 nm in the dithionite-reduced form. Cytochrome c-553 was also isolated as a complex with a non-heme protein with a molecular weight of 16,000. The non-heme protein altered the absorption spectra and isoelectric point of cytochrome c-553.

Key words

Flavocytochrome c-554 Cytochrome c-553 Cytochrome c′ CO-binding Cytochromes Beggiatoa alba Sulfide oxidation 

Abbreviations

IEF

isoelectric focusing

Mr

molecular weight

pI

isoelectric point

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Copyright information

© Springer-Verlag 1990

Authors and Affiliations

  • Thomas M. Schmidt
    • 1
  • Alan A. DiSpirito
    • 2
  1. 1.Department of BiologyIndiana UniversityBloomingtonUSA
  2. 2.Department of BiologyUniversity of Texas at ArlingtonArlingtonUSA

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