The effect of sulfur compounds on H2 evolution/consumption reactions, mediated by various hydrogenases, in the purple sulfur bacterium, Thiocapsa roseopersicina

Tatyana V. Laurinavichene, Gábor Rákhely, Kornél L. Kovács, Anatoly A. Tsygankov

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The influence of reduced sulfur compounds (including stored S0) on H2 evolution/consumption reactions in the purple sulfur bacterium, Thiocapsa roseopersicina BBS, was studied using mutants containing only one of the three known [NiFe] hydrogenase enzymes: Hox, Hup or Hyn. The observed effects depended on the kind of hydrogenase involved. The mutant harbouring Hox hydrogenase was able to use S2O 3 2- , SO 3 2- , S2- and S0 as electron donors for light-dependent H2 production. Dark H2 evolution from organic substrates via Hox hydrogenase was inhibited by S0. Under light conditions, endogenous H2 uptake by Hox or Hup hydrogenases was suppressed by S compounds. CO2-dependent H2 uptake by Hox hydrogenase in the light required the additional presence of S compounds, unlike the Hup-mediated process. Dark H2 consumption via Hyn hydrogenase was connected to utilization of S0 as an electron acceptor and resulted in the accumulation of H2S. In wild type BBS, with high levels of stored S0, dark H2 production from organic substrates was significantly lower, but H2S accumulation significantly higher, than in the mutant GB1121(Hox+). There is a possibility that H2 produced via Hox hydrogenase is consumed by Hyn hydrogenase to reduce S0.

Original languageEnglish
Pages (from-to)403-410
Number of pages8
JournalArchives of Microbiology
Volume188
Issue number4
DOIs
Publication statusPublished - Oct 1 2007

Keywords

  • H evolution/consumption
  • Hox-, Hup-, Hyn-hydrogenase
  • S
  • Thiocapsa roseopersicina
  • Thiosulfate

ASJC Scopus subject areas

  • Microbiology
  • Biochemistry
  • Molecular Biology
  • Genetics

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