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Table 2 Effect of temperature and IbpA/IbpB on accumulation and activity of α-glucosidase four hours after induction

From: The small heat-shock proteins IbpA and IbpB reduce the stress load of recombinant Escherichia coli and delay degradation of inclusion bodies

  Genotype 24°C 30°C 37°C 42°C
Total α-glucosidase/ (mg g-1) ibpAB ++ 38 ± 5 52 ± 1 66 ± 11 47 ± 11
  wt 39 ± 2 47 ± 5 56 ± 16 38 ± 7
  ibpAB - 36 ± 4 43 ± 2 49 ± 10 28 ± 4
Vol. activity/ (U mL-1) ibpAB ++ 0.56 ± 0.17 0.80 ± 0.29 0.13 ± 0.04 0.15 ± 0.01
  wt 0.61 ± 0.14 0.76 ± 0.26 0.10 ± 0.02 0.10 ± 0.01
  ibpAB - 0.55 ± 0.02 0.74 ± 0.20 0.11 ± 0.04 0.10 ± 0.02
  1. Mean values and 95% confidence intervals from at least three independent experiments. The variance between experiments is mainly caused by different times needed to reach the set temperature after induction depending on the volume of the cultures.