Fig. 4

Effects of different ions on the enzymatic activity of BjussuLAAO-II (a) and BmooLAAO-I (b). LAAO activity was determined by incubating each LAAO (2 μg) for 12 min at 45°C with 2 mM o-phenylenediamine, 1 U/mL horseradish peroxidase, 5 mM L-leucine, 0.1 M HEPES buffer pH 7 and different salt solutions at the final concentration of 5 mM. The reaction was stopped with 10% citric acid and absorbance was recorded at 490 nm. The results were then expressed as percentages of relative activity, defining the control activity (without salts) as 100%. Data expressed as mean values ± SD (n = 3). Values significantly different from the control were indicated by *(p<0.05), **(p<0.01) or ***(p<0.001)