Heterologous expression of Deinococcus geothermalis amylosucrase in Corynebacterium glutamicum for luteolin glucoside production.


Journal

Enzyme and microbial technology
ISSN: 1879-0909
Titre abrégé: Enzyme Microb Technol
Pays: United States
ID NLM: 8003761

Informations de publication

Date de publication:
Apr 2020
Historique:
received: 23 09 2019
revised: 12 12 2019
accepted: 26 12 2019
entrez: 10 3 2020
pubmed: 10 3 2020
medline: 2 10 2020
Statut: ppublish

Résumé

Amylosucrase (ASase) has great industrial potential owing to its multifunctional activities, including transglucosylation, polymerization, and isomerization. In the present study, the properties of Deinococcus geothermalis ASase (DGAS) expressed in Corynebacterium glutamicum (cDGAS) and purified via Ni-NTA affinity chromatography were compared to those of DGAS expressed in Escherichia coli (eDGAS). The pH profile of cDGAS was similar to that of eDGAS, whereas the temperature profile of cDGAS was lower than that of eDGAS. The melting temperature of both enzymes did not differ significantly. Interestingly, polymerization activity was slightly lower in cDGAS than in eDGAS, whereas luteolin (an acceptor molecule) transglucosylation activity in cDGAS was 10 % higher than that in eDGAS. Analysis of protein secondary structure via circular dichroism spectroscopy revealed that cDGAS had a lower strand/helix ratio than eDGAS. The present results indicate that cDGAS is of greater industrial significance than eDGAS.

Identifiants

pubmed: 32146930
pii: S0141-0229(19)30243-1
doi: 10.1016/j.enzmictec.2019.109505
pii:
doi:

Substances chimiques

Bacterial Proteins 0
Glucosides 0
Glucosyltransferases EC 2.4.1.-
amylosucrase EC 2.4.1.4
Luteolin KUX1ZNC9J2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

109505

Informations de copyright

Copyright © 2019 Elsevier Inc. All rights reserved.

Auteurs

Young-Wook Chin (YW)

Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea.

Se-Won Jang (SW)

Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, Republic of Korea.

Hee-Soon Shin (HS)

Research Group of Natural Materials and Metabolism, Korea Food Research Institute, Wanju 55365, Republic of Korea.

Tae-Wan Kim (TW)

Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea.

Sun-Ki Kim (SK)

Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi 17546, Republic of Korea.

Cheon-Seok Park (CS)

Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.

Dong-Ho Seo (DH)

Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896, Republic of Korea. Electronic address: dhseo@jbnu.ac.kr.

Articles similaires

Photosynthesis Ribulose-Bisphosphate Carboxylase Carbon Dioxide Molecular Dynamics Simulation Cyanobacteria
Female Biofilms Animals Lactobacillus Mice
Saccharomyces cerevisiae Aldehydes Biotransformation Flavoring Agents Lipoxygenase

Two codependent routes lead to high-level MRSA.

Abimbola Feyisara Adedeji-Olulana, Katarzyna Wacnik, Lucia Lafage et al.
1.00
Methicillin-Resistant Staphylococcus aureus Penicillin-Binding Proteins Peptidoglycan Bacterial Proteins Anti-Bacterial Agents

Classifications MeSH