Exploring of pyrazinamidase recombinant activity from PZA-sensitive and resistant Mycobacterium tuberculosis expressed in Escherichia coli BL21 (DE3)

The mutations of pncA gene encoding pyrazinamidase/PZase in Mycobacterium tuberculosis are often associated with pyrazinamide/PZA resistance. The H and R1 isolates showed significant phenotypic differences to PZA. The H isolate was PZA sensitive, but R1 was PZA resistant up to 100 ug/ml. The paper reports the pncA profile for both isolates and the activity of their protein expressed in Escherichia coli BL21(DE3). The 0.6 kb of each pncA genes have been subcloned successfully into the 5.4 kb pET30a vector and formed the pET30a-pncA recombinant with a size of 6.0 kb. The pncAR1 profile exhibited base mutations, but not for pncAH against to pncA from the PZA-sensitive M. tuberculosis H37RV published in Genbank ID: 888260. Three mutations were found in pncAR1, ie T41C, G419A, and A535G that subsequently changed amino acids of Cys14Arg, Arg140His and Ser179Gly in its protein level. The mutant PZase R1 that expressed as a 21 kDa protein in E. coli Bl21(DE3) lost 32% of its performance in activating PZA drug to pyrazinoic acid/POA compared to the wild-type PZase H. The mutation in the pncAR1 gene that followed by the decreasing of its PZase activity underlies the emergence of pyrazinamide resistance in the clinical isolate. Structural studies for the R1 mutant PZase protein should be further developed to reveal more precise drug resistance mechanisms and design more effective TB drugs.

KUALITAS FISIK ORGANOLEPTIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI MENGGUNAKAN Trichoderma harzianum DENGAN LEVEL YANG BERBEDA

The objective of this research is to test the physical quality of organoleptic including of the color, smell, texture and pH of fermented bean sprouts using Trichoderma harzianum in different level. This research consists of two phase. The first phase is the process of fermentation of green bean sprouts waste that divided into 4 treatments that is the addition of Trichoderma harzianum at 0%, 2%, 4% and 6% level of 4 replications. The second phase of research is to conduct organoleptic test in covering of the color, smell, texture and pH of fermented bean sprouts waste using Trichoderma harzianum in different level. The material used waste bean sprouts, Trichoderma harzianum, aquades. The data obtained at if statistically using RAL. The result data of the research is tested by F test, if there is effect of treatment then proceed with Duncan test at 5% level. The results showed 2% Trichoderma harzianum giving the best pH 5,18. Trichoderma harzianum 6% gives the best color of  green brown, texture rather crumbs and acid smells. Keywords:Fermented, Bean Sprouts, Organoleptic, Trichoderma harzianum