Computer-aided search for a cold-active cellobiose 2-epimerase.


Journal

Journal of dairy science
ISSN: 1525-3198
Titre abrégé: J Dairy Sci
Pays: United States
ID NLM: 2985126R

Informations de publication

Date de publication:
Sep 2020
Historique:
received: 03 01 2020
accepted: 04 05 2020
pubmed: 21 7 2020
medline: 16 12 2020
entrez: 21 7 2020
Statut: ppublish

Résumé

Cellobiose 2-epimerase (CE) is a promising industrial enzyme that can catalyze bioconversion of lactose to its high-value derivatives, namely epilactose and lactulose. A need exists in the dairy industry to catalyze lactose bioconversions at low temperatures to avoid microbial growth. We focused on the discovery of cold-active CE in this study. A genome mining method based on computational prediction was used to screen the potential genes encoding cold-active enzymes. The CE-encoding gene from Roseburia intestinalis, with a predicted high structural flexibility, was expressed heterologously in Escherichia coli. The catalytic property of the recombinant enzyme was extensively studied. The optimum temperature and pH of the enzyme were 45°C and 7.0, respectively. The specific activity of this enzyme to catalyze conversion of lactose to epilactose was measured to be 77.3 ± 1.6 U/mg. The kinetic parameters, including turnover number (k

Identifiants

pubmed: 32684457
pii: S0022-0302(20)30529-4
doi: 10.3168/jds.2020-18153
pii:
doi:

Substances chimiques

Disaccharides 0
Recombinant Proteins 0
Cellobiose 16462-44-5
epilactose 3515BNP809
Lactulose 4618-18-2
Carbohydrate Epimerases EC 5.1.3.-

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

7730-7741

Informations de copyright

Copyright © 2020 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Auteurs

Qiuming Chen (Q)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Yaqin Xiao (Y)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Wenli Zhang (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Timo Stressler (T)

University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, 70599 Stuttgart, Germany.

Lutz Fischer (L)

University of Hohenheim, Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, 70599 Stuttgart, Germany.

Bo Jiang (B)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Wanmeng Mu (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: wmmu@jiangnan.edu.cn.

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Classifications MeSH